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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.
  • 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 factors influencing the consistency of commercial fats.






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






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






4. How many polypeptide chains make up an antibody?






5. Name a naturally occurring protein sweetener.






6. What is the chemical nomenclature for caffeine?






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






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






9. What is the chemical nature of anthocyanins?






10. What happens to chlorophyll on heating?






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






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






13. What pigment was first designated as anthocyanins?






14. What two enzymes degrade pectic substances?






15. What does the acronym NPN stand for?






16. What enzyme causes hyrolytic rancidity in milk?






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






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






19. What is the major color compound in tomatoes?






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






21. What enzyme is most responsible for browning bananas?






22. Food additive that could be used to prevent cocoa particles from settling in chocolate milk






23. Name the three positively charged amino acids.






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






25. What is surimi?






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






27. What ketohexose is most significant to food chemists?






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






29. What is the structural difference between chlorophyll and pheophytia?






30. Define molarity molality - and normality.






31. Name one way foam stability can be assessed.






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

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






34. What does Reichert-Meissert Number measure?






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






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






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






38. What are the three main steps in the autooxidation of lipids?






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






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






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






42. 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?






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






44. 20 grams of amylose is added to 80 grams of water in a bearker; the boiling point is measured with an ordinary mercury-in-glass thermometer. What is the observed boiling point of the material in the beaker?






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






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






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






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






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






50. Name 3 chemical agents capable of denaturing proteins.