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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. Name three non-nutritive sweeteners approved for use in USA?






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






3. What is the protein efficiency ratio (PER) of casein?






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






5. What does MSG stand for?






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






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






8. What are 3 mesomorphic structures associated with lipids in the liquid state?






9. Name two non-enzymatic browning reactions.






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






11. What are the limiting amino acids in corn - potato - and green peas?






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






13. What is the enzyme responsible for browning in apples and lettuce?






14. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?






15. Are sorbitol and mannitol sweet?






16. Name the most common functional property of phospholipids in food systems.






17. What is the Peroxide Value a measure of?






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






19. In what food is butyric acid typically found?






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






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






22. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?






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






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






25. Name 3 physical agents capable of denaturing proteins.






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






27. What are colloids that are stabilized by a layer of solvation called?






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






29. What pigment was first designated as anthocyanins?






30. What are the primary secondary - tertiary - and quaternary structures?






31. What pigment was first designated as anthocyanins?






32. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?






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






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






35. What ketohexose is most significant to food chemists?






36. How many carbon atoms are there in the fatty acid myristic acid?






37. Name two non-enzymatic browning reactions.






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






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






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

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41. At what pH is benzoic acid most effective?






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






43. What effect would the addition of sodium bicarbonate have to chocolate?






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






45. What enzyme causes hyrolytic rancidity in milk?






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






47. 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?






48. What does Reichert-Meissert Number measure?






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






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