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. Name three nonpolar polar - and charged amino acids.






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






3. What is acid proteolysis?






4. Name two main gluten proteins.






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






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






7. How is pH defined?






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






9. What does the acronym NPN stand for?






10. Give one word for a carbon atom involved in hemiacetal or acetal formation.






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






12. Name the three positively charged amino acids.






13. At what pH is benzoic acid most effective?






14. What pigment was first designated as anthocyanins?






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






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






17. 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?






18. What enzyme is most responsible for browning bananas?






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






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






21. Contains the lowest content of water






22. Name three effects of protein denaturation.






23. Are sorbitol and mannitol sweet?






24. In genetics What is conjugation?






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






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






27. What is surimi?






28. Is a disaccharide






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






30. What happens to chlorophyll on heating?






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






32. 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






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






34. What is the acid present in fish oil?






35. What compounds oxidize to form brown color in fruits and vegetables?






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






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






38. Does kosmotrophil ion discourage water structure?






39. What does the saponification value measure and how is it measured?






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






41. 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?






42. What is catalase?






43. What is Carboxy-methyl cellulose often used for?






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






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






46. Contains the lowest content of water






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






48. How does ERH relate to water activity?






49. What is the fundamental driving of electrophoresis?






50. What is the winterization process for an oil?