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 does Acid Degree Value measure and how is it measured?






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






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






4. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?






5. What are the four basic flavors perceived by the tongue?






6. What two common compounds are used together as an antioxidative system?






7. During freezing What are the two stages in the crystallization process?






8. How does HPLC differ from FPLC?






9. Name 4 advantages of using enzymes in food processing.






10. What is surimi?






11. What does the acronym NPN stand for?






12. Name two main gluten proteins.






13. Name three factors useful in controlling enzyme activity.






14. What is the name of the degradation compound of chlorophyll?






15. Name 5 proteins with good foaming properties.






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






17. What is the chemical nomenclature for caffeine?






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






19. What is the chemical nature of anthocyanins?






20. Name two enzymes that are involved in softening fruits.






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






22. What is the chemical nature of anthocyanins?






23. Name 3 factors influencing the consistency of commercial fats.






24. What happens to chlorophyll on heating?






25. Are sorbitol and mannitol sweet?






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






27. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?






28. What is the winterization process for an oil?






29. What is the name of the degradation compound of chlorophyll?






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






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






32. Name 3 physical agents capable of denaturing proteins.






33. Name the three positively charged amino acids.






34. How is pH defined?






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






36. What is acid proteolysis?






37. If you take 20 ml of .1 M NaOH to titrate 40 mL of an HCL solution to the penolphthalein end point What is the molarity of the HCL solution?






38. What happens to chlorophyll on heating?






39. Name three factors useful in controlling enzyme activity.






40. How many polypeptide chains make up an antibody?






41. What does MSG stand for?






42. Does kosmotrophil ion discourage water structure?






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






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






45. What two enzymes degrade pectic substances?






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

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






48. When heated ammonium bicarbonate decomposes to form what end products?






49. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.






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