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Test your basic knowledge |
Food Chemistry
Start Test
Study First
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. How many carbon atoms are there in the fatty acid myristic acid?
Polyphenol Oxidase
14
Racemic Mixture
Ammonia - Water - Carbon Dioxide
2. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Thickener in foods
Plasmids
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.
Browning of freshly cut surfaces of fruits and vegetables.
3. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Yellow
Racemic Mixture
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
4. What is the enzyme that softens tomatoes?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Pectin Esterase
Lipase
Anthocyanins
5. What are the primary secondary - tertiary - and quaternary structures?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Bright green
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.
Bitter
6. How is pH defined?
Chitin
Phenophylin
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Negative log of the hydrogen concentration (mol/l).
7. What is a polymorphism?
Polyphenol Oxidase
20 carbons and 4 double bonds
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
8. Will lipid oxidation be higher at a water activity of .05 or .5?
Onions ( or leeks)
Bright green
Thickener in foods
.05
9. What is acid proteolysis?
Olive Green
pH below positive charge; pH at no charge; pH above negative charge
Degradation of protein and production of acid from sugar at the same time.
RNA transcribed to DNA
10. Name a commonly used household chemical leavening agent and the gas it generates.
Emulsoids
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Sodium bicarbonate generates CO2
Fructose
11. What compounds oxidize to form brown color in fruits and vegetables?
Polyphenols
Chlocophyllide does not have a phytoltail
Negative log of the hydrogen concentration (mol/l).
Carrageenan
12. What does the acronym NPN stand for?
The speed of a molecule is proportional to the surrounding voltage gradient.
Non-protein nitrogen
ERH=100 x Aw
Lipid oxidation
13. Is a disaccharide
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
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.
Polyphenoloxidase
Sucrose
14. What is Ohm's Law and What is Power Equation?
Tryptophan
Ascorbic Acid and Citric Acid
Sweet - Salty - Sour - and Bitter
V=IR and P=VI or I x I x are
15. What does the saponification value measure and how is it measured?
Water
A concentrate of microfibrillar proteins of fish muscle.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
DNA transferred by cell to cell contact (bacterial sex).
16. 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
Milk
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Primary butyric acid also caproic acid.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
17. Waxes are composed of what two basic chemical entities?
Troponins and Tropomyosin
Fatty Acid (Ester linked) to Fatty Alcohol
Linoleic Acid
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
18. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Nucleation or crystal formation and crystal growth.
Osmosis
Lycopenes
Emulsoids
19. What charge will a protein have when the pH of its solution is below at - and above its pKa?
20 carbons and 4 double bonds
pH below positive charge; pH at no charge; pH above negative charge
No
Browning of freshly cut surfaces of fruits and vegetables.
20. What does the 'c' stand for in the equation E=mc2?
Pheophytia does not have magnesium in porphyrin ring.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Speed of Light
Primary butyric acid also caproic acid.
21. What metabolic end product does the Voges-Proskauer test detect?
Acetoin
Acsulfame-K - Saccharin - Cyclamate - Aspartame
DNA transferred by cell to cell contact (bacterial sex).
Chitin
22. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Yellow
Aspartic Acid and Phenylalanine
Blue pigment in flowers
23. What are 3 mesomorphic structures associated with lipids in the liquid state?
Anthocyanins
Yes
Lamellar; Hexagonal I - II; Cubic
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
24. Name two enzymes that are involved in softening fruits.
Fatty Acid and Alcohol
Monosodium Glutamate
Pectin Esterase - Polygalacturonase - Pectin Layase
Sucrose
25. 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?
Polyphenol Oxidase
Degradation of protein and production of acid from sugar at the same time.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Lysine - Arginine - and Histidine
26. What is catalase?
Osmosis
Lycopenes
Acetoin
An enzyme that converts hydrogen peroxide to water plus oxygen.
27. 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?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Oil in Water
It explodes
28. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Nucleation or crystal formation and crystal growth.
Anthocyanins
Fructose
Orange Juice
29. Is a disaccharide
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Sucrose
30. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Pectins
Bright green
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Polyphenol Oxidase
31. In the enzyme Taq Polymerase What does Taq stand for?
Aspartic Acid and Phenylalanine
Thickener in foods
RNA transcribed to DNA
Thermus Aqauticus
32. What two common compounds are used together as an antioxidative system?
Oil in Water
Ascorbic Acid and Citric Acid
Lycopenes
NaCl (it dissociated to a 2M solution)
33. Which of the following examples of browning is enzymatic in nature? 1. Browning of sugars as a result of heating 2. Browning of freshly cut surfaces of fruits and vegetables 3. Browning of bread during toasting 4. Browning of potato chips
Pheophytia does not have magnesium in porphyrin ring.
Browning of freshly cut surfaces of fruits and vegetables.
Capsaicin
14
34. What metabolic end product does the Voges-Proskauer test detect?
Acetoin
Osmosis
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Covalent (strongest) and Hydrophobic (Weakest)
35. What effect would the addition of sodium bicarbonate have to chocolate?
Fructose
pH 3-5
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
36. What toxic pigment is found in cottonseed endosperm?
Four
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Gossypol (it is removed during the oil refining process)
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
37. How do sodium chloride and sucrose affect foam stability?
Fatty Acid and Alcohol
14
Sodium chloride reduces foam stability and sucrose improves foam stability.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
38. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Lamellar; Hexagonal I - II; Cubic
Oil in Water
Carrageenan
It explodes
39. What is the fundamental driving of electrophoresis?
Fatty Acid (Ester linked) to Fatty Alcohol
Carmelization and Maillard
Thermus Aqauticus
The speed of a molecule is proportional to the surrounding voltage gradient.
40. What is the acid present in fish oil?
Daminozide
DNA transferred by cell to cell contact (bacterial sex).
Lycopenes
Arachidonic Acid
41. What is the name given to a mixture of equal parts of Darel Lisomers?
Lysine - Arginine - and Histidine
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
No
Racemic Mixture
42. What are the three main steps in the autooxidation of lipids?
Initiation - Propagation - Termination
Polyphenols
pH 3-5
14
43. What is the geometric configuration of double bonds in most natural fatty acids?
NaCl (it dissociated to a 2M solution)
Cis
Orange Juice
RNA transcribed to DNA
44. Name two non-enzymatic browning reactions.
Racemic Mixture
Carmelization and Maillard
Chitin
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
45. What are proteins which are soluble in 50-80% ethanol known as?
Prolamines
Pectin Esterase - Polygalacturonase - Pectin Layase
Polyphenols
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
46. How many carbon atoms are there in the fatty acid myristic acid?
14
Four
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
It explodes
47. Name 3 chemical agents capable of denaturing proteins.
Pectin Esterase - Polygalacturonase - Pectin Layase
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
48. What are the only phenols approved for use in the microbiological preservation of foods?
Parabens
Pectin Esterase
14
Tryptophan
49. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Chitin
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
It explodes
Aspartic Acid and Phenylalanine
50. What pigment was first designated as anthocyanins?
Fat Oxidation
Blue pigment in flowers
Erythorbic Acid
Emulsoids