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 ketohexose is most significant to food chemists?






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






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






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






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






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






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






8. What ketohexose is most significant to food chemists?






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






10. What is the chemical nature of anthocyanins?






11. A chlorophyll molecule reacting with magnesium exhibits what shade of green?






12. What two enzymes degrade pectic substances?






13. What are the three stages of oxidative rancidity?






14. 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






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






16. What are the three main steps in the autooxidation of lipids?






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






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






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






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






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






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






23. 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






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






25. What is the enzyme that softens tomatoes?






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






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






28. What is the chemical nomenclature for caffeine?






29. Name 5 proteins with good foaming properties.






30. Name a naturally occurring protein sweetener.






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






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






33. 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?






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






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






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






37. In genetics What is conjugation?






38. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?






39. How does ERH relate to water activity?






40. What enzyme is most responsible for browning bananas?






41. Are sorbitol and mannitol sweet?






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






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






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






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






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






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






48. What is the structural difference between chlorophyll and chlocophyllide?






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






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