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. What are two common reducing agents that break disulfide bonds in proteins?






2. Name two reasons why fats are hydrogenated.






3. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?






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






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






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






7. What happens to a bottle of wine if before you bottle it you forget to put the stuff in it that prevents it from fermenting?






8. Name the two components that comprise the relaxing factor in muscle fibers.






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






10. What is the major color compound in tomatoes?






11. What does the saponification value measure and how is it measured?






12. What are two common reducing agents that break disulfide bonds in proteins?






13. What does the acronym NPN stand for?






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






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






16. What is surimi?






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






18. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?






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






20. What charge will a protein have when the pH of its solution is below at - and above its pKa?






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






22. Name three factors useful in controlling enzyme activity.






23. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?






24. What are the only phenols approved for use in the microbiological preservation of foods?






25. Name two non-enzymatic browning reactions.






26. In what food is butyric acid typically found?






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






28. What are soluble polymers of anhydro-galacturonic acid and its esters called?






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






30. What two enzymes degrade pectic substances?






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






32. What is the fundamental driving of electrophoresis?






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






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






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






36. Name 3 physical agents capable of denaturing proteins.






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






38. What is the enzyme responsible for browning in apples and lettuce?






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






40. What is acid proteolysis?






41. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?






42. What are the three stages of oxidative rancidity?






43. What is the fundamental driving of electrophoresis?






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






45. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?






46. What enzyme causes hyrolytic rancidity in milk?






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






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






49. At what pH is benzoic acid most effective?






50. How many polypeptide chains make up an antibody?