Test your basic knowledge |

Food Chemistry

Subjects : engineering, chemistry
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

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. Name 3 physical agents capable of denaturing proteins.






2. A chlorophyll molecule reacting with magnesium exhibits what shade of green?






3. What would be a safe processing time for heat processing green beans in a boiling water bath? A. 30 minutes B. 300 minutes C. Depends on the size of the food container D. None of the above






4. Are sorbitol and mannitol sweet?






5. How does HPLC differ from FPLC?






6. Does kosmotrophil ion discourage water structure?






7. What is the Peroxide Value a measure of?






8. What is an isomer that is cheaper than Vitamin C?






9. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?






10. What is the fundamental driving of electrophoresis?






11. What degradative enzyme causes browning in apples - pears - bananas - and peaches?






12. What happens to chlorophyll on heating?






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






14. How do sodium chloride and sucrose affect foam stability?






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






16. What is the chemical nature of anthocyanins?






17. How can a molecular weight of protein - DNA - and RNA be determined?






18. What does MSG stand for?






19. What are colloids that are stabilized by a layer of solvation called?






20. What are 3 mesomorphic structures associated with lipids in the liquid state?






21. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?






22. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?






23. At low water activity What is the main deteriorative concern?






24. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer






25. In what food is butyric acid typically found?






26. What is the fundamental driving of electrophoresis?






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






28. At what pH is benzoic acid most effective?






29. What is the protein efficiency ratio (PER) of casein?






30. How many polypeptide chains make up an antibody?






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






32. In the enzyme Taq Polymerase What does Taq stand for?






33. At low water activity What is the main deteriorative concern?






34. Name 5 proteins with good foaming properties.






35. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?






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






37. Match the number of carbon atoms with the common name of these saturated fatty acids. Carbon #: 4:0 10:0 - 12:0 -14:0 - 16:0 - 18:0Common Name: Myristic - Butyric - Capric - Lauric - Stearic - Palmitic






38. Name 3 factors influencing the rate of lipid oxidation in foods.






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






40. What does Acid Degree Value measure and how is it measured?






41. What are the fructose contents in commercial HFCS products.






42. What are proteins which are soluble in 50-80% ethanol known as?






43. Name three non-nutritive sweeteners approved for use in USA?






44. What metabolic end product does the Voges-Proskauer test detect?






45. What does the iodine value measure and how is it measured?






46. What is the enzyme that softens tomatoes?






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






48. Will lipid oxidation be higher at a water activity of .05 or .5?






49. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?






50. What is Carboxy-methyl cellulose often used for?