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Food Chemistry
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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. How is pH defined?
Negative log of the hydrogen concentration (mol/l).
Anthocyanins
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Bitter
2. What are the limiting amino acids in corn - potato - and green peas?
20 carbons and 4 double bonds
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Anomeric
Racemic Mixture
3. What are the three stages of oxidative rancidity?
Initiation - Propagation - and Termination
Troponins and Tropomyosin
pH below positive charge; pH at no charge; pH above negative charge
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
4. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Thermus Aqauticus
Two aldehydes
Onions ( or leeks)
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
5. How can a molecular weight of protein - DNA - and RNA be determined?
Fat Oxidation
Thamautin
20 carbons and 4 double bonds
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
6. What are the four basic flavors perceived by the tongue?
Fatty Acid and Alcohol
Sweet - Salty - Sour - and Bitter
Initiation - Propagation - and Termination
Polyphenol Oxidase
7. Name three nonpolar polar - and charged amino acids.
pH below positive charge; pH at no charge; pH above negative charge
Cis
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Speed of Light
8. What effect would the addition of sodium bicarbonate have to chocolate?
Chlocophyllide does not have a phytoltail
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
The speed of a molecule is proportional to the surrounding voltage gradient.
9. What are colloids that are stabilized by a layer of solvation called?
Initiation - Propagation - and Termination
Yellow
Emulsoids
Chitin
10. What are proteins which are soluble in 50-80% ethanol known as?
Racemic Mixture
Bitter
Prolamines
Yellow
11. Which two amino acids is the aspartame derived from?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Primary butyric acid also caproic acid.
Aspartic Acid and Phenylalanine
12. How many polypeptide chains make up an antibody?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Four
Racemic Mixture
Chitin
13. Name 5 proteins with good foaming properties.
Fructose
Phenophylin
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
Pheophytia does not have magnesium in porphyrin ring.
14. What two enzymes degrade pectic substances?
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Ascorbic Acid and Citric Acid
Pectin methylesterase & polygalacturonase
Fatty Acid and Alcohol
15. What two types of compounds are joined with an ester bond to make a wax?
Browning of freshly cut surfaces of fruits and vegetables.
Chitin
Fatty Acid and Alcohol
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
16. What happens to chlorophyll on heating?
The speed of a molecule is proportional to the surrounding voltage gradient.
Thickener in foods
Pheophytin forms
Phenylketonuria
17. What is catalase?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Blue pigment in flowers
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Fatty Acid (Ester linked) to Fatty Alcohol
18. What does the iodine value measure and how is it measured?
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Daminozide
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
19. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Tryptophan
pH below positive charge; pH at no charge; pH above negative charge
Linoleic Acid
20. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Olive Green
Oil in Water
They are natural - nontoxic substances - generally catalyze without unwanted side-effects - active under very mild conditions of temperature and pH - active at low concentrations - rate of reaction can be controlled - can be inactivated after reactio
Phenylketonuria
21. What are soluble polymers of anhydro-galacturonic acid and its esters called?
HPLC has higher pressure than FPLC
Pectins
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
22. How does HPLC differ from FPLC?
HPLC has higher pressure than FPLC
Osmosis
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Yellow
23. How many carbon atoms and how many double bonds are there in arachidonic acid?
Bright green
Thamautin
20 carbons and 4 double bonds
Capsaicin
24. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Racemic Mixture
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Water
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
25. 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
DNA transferred by cell to cell contact (bacterial sex).
Lipid oxidation
D: None of the above
Water
26. Name three non-nutritive sweeteners approved for use in USA?
Fatty Acid and Alcohol
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Carmelization and Maillard
Ammonia - Water - Carbon Dioxide
27. What does the 'c' stand for in the equation E=mc2?
Olive Green
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Speed of Light
28. Contains the lowest content of water
Whole Milk
Aspartic Acid and Phenylalanine
14
Phenophylin
29. What pigment was first designated as anthocyanins?
.05
Olive Green
Blue pigment in flowers
The speed of a molecule is proportional to the surrounding voltage gradient.
30. Name the two components that comprise the relaxing factor in muscle fibers.
Acetoin
Chitin
Troponins and Tropomyosin
Racemic Mixture
31. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Olive Green
Carmelization and Maillard
They are natural - nontoxic substances - generally catalyze without unwanted side-effects - active under very mild conditions of temperature and pH - active at low concentrations - rate of reaction can be controlled - can be inactivated after reactio
32. In the enzyme Taq Polymerase What does Taq stand for?
Thermus Aqauticus
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
Olive Green
33. What is the chemical nature of anthocyanins?
Thickener in foods
Polyphenol Oxidase
Glycosides of anthocyanidins
Anthocyanins
34. 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
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Acetoin
Olive Green
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
35. Name two reasons why fats are hydrogenated.
Troponins and Tropomyosin
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Pectin Esterase - Polygalacturonase - Pectin Layase
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
36. Name one way foam stability can be assessed.
Racemic Mixture
2.5
Pheophytia does not have magnesium in porphyrin ring.
The degree of liquid drainage or foam collapse (foam reduction) after a given time - the time for total or half-drainage (or half-reduction in volume) - or the time before drainage starts.
37. Name two non-enzymatic browning reactions.
Carmelization and Maillard
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
38. What happens to chlorophyll on heating?
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Pectins
2.5
Pheophytin forms
39. Name three nonpolar polar - and charged amino acids.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
NaCl (it dissociated to a 2M solution)
40. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
1 - 3 - 7-trimethylxanthine
Onions ( or leeks)
Anomeric
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
41. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Pectins
Onions ( or leeks)
Emulsification
NaCl (it dissociated to a 2M solution)
42. What does HLB stand for and What does a high and low HLB value indicate?
The speed of a molecule is proportional to the surrounding voltage gradient.
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
.05 M HCL
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
43. Name 5 chelating agents used in the food industry.
Lycopenes
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Pectin methyl esterase or galacturonase
Chitin
44. Waxes are composed of what two basic chemical entities?
Arachidonic Acid
Racemic Mixture
Fatty Acid (Ester linked) to Fatty Alcohol
Carrageenan
45. What is an isomer that is cheaper than Vitamin C?
NaCl (it dissociated to a 2M solution)
Thermus Aqauticus
Olive Green
Erythorbic Acid
46. What is the structural difference between chlorophyll and chlocophyllide?
Lysine - Arginine - and Histidine
Chlocophyllide does not have a phytoltail
Initiation - Propagation - and Termination
Polyphenoloxidase
47. Name three non-nutritive sweeteners approved for use in USA?
Fructose
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Pectin Esterase
Acsulfame-K - Saccharin - Cyclamate - Aspartame
48. In what food is butyric acid typically found?
Lysine - Arginine - and Histidine
Lipase
Milk
Fatty Acid (Ester linked) to Fatty Alcohol
49. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
45% - 52% - 90%
Pectin methylesterase & polygalacturonase
Arachidonic Acid
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
50. What is Carboxy-methyl cellulose often used for?
1 - 3 - 7-trimethylxanthine
Lycopenes
Thickener in foods
Degradation of protein and production of acid from sugar at the same time.
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