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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 physical agents capable of denaturing proteins.






2. 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






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






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






5. How many polypeptide chains make up an antibody?






6. What happens to chlorophyll on heating?






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






8. Peptide bond formation results in the formation of what secondary compound?






9. Name one way foam stability can be assessed.






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






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






12. Contains the lowest content of water






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






14. What is the enzyme that softens tomatoes?






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






16. 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?






17. What ketohexose is most significant to food chemists?






18. What is the major color compound in tomatoes?






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






20. What does the acronym NPN stand for?






21. 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






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






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






24. Name 3 chemical agents capable of denaturing proteins.






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






26. Name the three positively charged amino acids.






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






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






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






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






31. What is acid proteolysis?






32. How does ERH relate to water activity?






33. What is the fundamental driving of electrophoresis?






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






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






36. What is catalase?






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






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






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






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






41. Contains the lowest content of water






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






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






44. Q What reaction does the enzyme 'reverse transcriptase' catalyze?






45. What is the chemical nomenclature for caffeine?






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






47. What is the name given to a mixture of equal parts of Darel Lisomers?






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






49. What is the chemical nature of anthocyanins?






50. What does MSG stand for?