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






2. What two enzymes degrade pectic substances?






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






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






5. What is the acid present in fish oil?






6. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?






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






8. Name a naturally occurring protein sweetener.






9. What two enzymes degrade pectic substances?






10. Name three effects of protein denaturation.






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






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






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






14. What is the chemical nature of anthocyanins?






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






16. Name a commonly used household chemical leavening agent and the gas it generates.






17. 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






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






19. What enzyme is most responsible for browning bananas?






20. Are sorbitol and mannitol sweet?






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






22. What toxic pigment is found in cottonseed endosperm?






23. What is the major color compound in tomatoes?






24. What are the three stages of oxidative rancidity?






25. What is the main class of color compounds found in raspberries?






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






27. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?






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






29. What toxic pigment is found in cottonseed endosperm?






30. Name 5 chelating agents used in the food industry.






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






32. Name the three positively charged amino acids.






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






34. What is the main class of color compounds found in raspberries?






35. What is a polymorphism?






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






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






38. What is surimi?






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






40. 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






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






42. Name two main gluten proteins.






43. At what pH is benzoic acid most effective?






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






45. In what food is butyric acid typically found?






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






47. Name two reasons why fats are hydrogenated.






48. Name a commonly used household chemical leavening agent and the gas it generates.






49. What pigment was first designated as anthocyanins?






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