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Food Chemistry

Subjects : engineering, chemistry
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. What is the winterization process for an oil?






2. What happens to chlorophyll on heating?






3. What toxic pigment is found in cottonseed endosperm?






4. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?






5. Name three nonpolar polar - and charged amino acids.






6. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk






7. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?






8. Name 3 chemical agents capable of denaturing proteins.






9. What is catalase?






10. What does HLB stand for and What does a high and low HLB value indicate?






11. What is the name of the degradation compound of chlorophyll?






12. What effect would the addition of sodium bicarbonate have to chocolate?






13. What does the acronym NPN stand for?






14. Contains the lowest content of water






15. What is the main class of color compounds found in raspberries?






16. Name two reasons why fats are hydrogenated.






17. How many carbon atoms are there in the fatty acid myristic acid?






18. What are the three stages of oxidative rancidity?






19. What does the acronym NPN stand for?






20. What is the name given to a mixture of equal parts of Darel Lisomers?






21. What ketohexose is most significant to food chemists?






22. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.

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23. What is surimi?






24. What is the structural difference between chlorophyll and chlocophyllide?






25. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.






26. What two types of compounds are joined with an ester bond to make a wax?






27. Are sorbitol and mannitol sweet?






28. What does the 'c' stand for in the equation E=mc2?






29. What compounds oxidize to form brown color in fruits and vegetables?






30. What are the four basic flavors perceived by the tongue?






31. What are the primary secondary - tertiary - and quaternary structures?






32. Name two main gluten proteins.






33. Name two enzymes that are involved in softening fruits.






34. Name two non-enzymatic browning reactions.






35. Alar is the trade name for what chemical compound?






36. What enzyme causes hyrolytic rancidity in milk?






37. What is the geometric configuration of double bonds in most natural fatty acids?






38. What is the main class of color compounds found in raspberries?






39. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?






40. How many carbon atoms are there in the fatty acid myristic acid?






41. During freezing What are the two stages in the crystallization process?






42. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?






43. Give one word for a carbon atom involved in hemiacetal or acetal formation.






44. Which two amino acids is the aspartame derived from?






45. How does ERH relate to water activity?






46. What is the common name for 9 12 - cis-cis-octa dienoic acid?






47. Name the strongest biochemical bond and the weakest biochemical bond.






48. Name two non-enzymatic browning reactions.






49. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty






50. What enzyme is most responsible for browning bananas?







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