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






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

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






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






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






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






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






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






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






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






11. What happens to chlorophyll on heating?






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






13. What does the acronym NPN stand for?






14. What is Ohm's Law and What is Power Equation?






15. 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






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






17. Name three factors useful in controlling enzyme activity.






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






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






20. How do sodium chloride and sucrose affect foam stability?






21. What is the enzyme that softens tomatoes?






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






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






24. Waxes are composed of what two basic chemical entities?






25. Name two reasons why fats are hydrogenated.






26. 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






27. Name 3 chemical agents capable of denaturing proteins.






28. What is an isomer that is cheaper than Vitamin C?






29. What does Reichert-Meissert Number measure?






30. What enzyme causes hyrolytic rancidity in milk?






31. What is the geometric configuration of double bonds in most natural fatty acids?






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






33. Define molarity molality - and normality.






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






35. What are the only phenols approved for use in the microbiological preservation of foods?






36. Name three effects of protein denaturation.






37. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above






38. How is pH defined?






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






40. At what pH is benzoic acid most effective?






41. How is pH defined?






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






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






44. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?






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






46. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty






47. How many carbon atoms and how many double bonds are there in arachidonic acid?






48. What toxic pigment is found in cottonseed endosperm?






49. What pigment was first designated as anthocyanins?






50. Define molarity molality - and normality.