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Test your basic knowledge |
Food Chemistry
Start Test
Study First
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 metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Pectin methylesterase & polygalacturonase
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
Phenylketonuria
Whole Milk
2. Give one word for a carbon atom involved in hemiacetal or acetal formation.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Anomeric
Negative log of the hydrogen concentration (mol/l).
Emulsoids
3. What does the 'c' stand for in the equation E=mc2?
Thermus Aqauticus
Erythorbic Acid
Yes
Speed of Light
4. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Onions ( or leeks)
Sodium bicarbonate generates CO2
Pheophytin forms
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
5. What charge will a protein have when the pH of its solution is below at - and above its pKa?
Bitter
Glycosides of anthocyanidins
Lipase
pH below positive charge; pH at no charge; pH above negative charge
6. Name 5 chelating agents used in the food industry.
Linoleic Acid
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
45% - 52% - 90%
7. What does Acid Degree Value measure and how is it measured?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
DNA transferred by cell to cell contact (bacterial sex).
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
HPLC has higher pressure than FPLC
8. Name three factors useful in controlling enzyme activity.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Emulsoids
Degradation of protein and production of acid from sugar at the same time.
Oil in Water
9. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Anthocyanins
A concentrate of microfibrillar proteins of fish muscle.
Capsaicin
An enzyme that converts hydrogen peroxide to water plus oxygen.
10. What is the protein efficiency ratio (PER) of casein?
2.5
Lamellar; Hexagonal I - II; Cubic
Pectin Esterase - Polygalacturonase - Pectin Layase
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
11. What does MSG stand for?
Monosodium Glutamate
Tryptophan
Fructose
Gliadins and Glutenins
12. Name a commonly used household chemical leavening agent and the gas it generates.
Sucrose
ERH=100 x Aw
Sodium chloride reduces foam stability and sucrose improves foam stability.
Sodium bicarbonate generates CO2
13. Does kosmotrophil ion discourage water structure?
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
No
Gliadins and Glutenins
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
14. How do sodium chloride and sucrose affect foam stability?
Troponins and Tropomyosin
Sodium chloride reduces foam stability and sucrose improves foam stability.
Thickener in foods
Acetoin
15. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Parabens
Olive Green
Capsaicin
Lipid oxidation
16. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Bitter
pH below positive charge; pH at no charge; pH above negative charge
Lipid oxidation
Pheophytia does not have magnesium in porphyrin ring.
17. Name the most common functional property of phospholipids in food systems.
Emulsification
Polyphenols
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Linoleic Acid
18. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Onions ( or leeks)
Whole Milk
Fructose
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
19. In what food is butyric acid typically found?
Non-protein nitrogen
Lycopenes
Milk
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
20. What is the chemical nature of anthocyanins?
Yes
Erythorbic Acid
Blue pigment in flowers
Glycosides of anthocyanidins
21. Name 5 proteins with good foaming properties.
Anomeric
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
They are natural - nontoxic substances - generally catalyze without unwanted side-effects - active under very mild conditions of temperature and pH - active at low concentrations - rate of reaction can be controlled - can be inactivated after reactio
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
22. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Lipase
Olive Green
Nucleation or crystal formation and crystal growth.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
23. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Sweet - Salty - Sour - and Bitter
Nucleation or crystal formation and crystal growth.
Two aldehydes
24. How does HPLC differ from FPLC?
Non-protein nitrogen
Ammonia - Water - Carbon Dioxide
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
HPLC has higher pressure than FPLC
25. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Sodium chloride reduces foam stability and sucrose improves foam stability.
RNA transcribed to DNA
No
Oil in Water
26. What are the limiting amino acids in corn - potato - and green peas?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Sodium bicarbonate generates CO2
Daminozide
27. What does MSG stand for?
Monosodium Glutamate
Carrageenan
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Yes
28. Name 3 factors influencing the rate of lipid oxidation in foods.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Bitter
V=IR and P=VI or I x I x are
Lipid oxidation
29. At low water activity What is the main deteriorative concern?
Fat Oxidation
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Polyphenol Oxidase
Lipid oxidation
30. Name two main gluten proteins.
Daminozide
Gliadins and Glutenins
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
Initiation - Propagation - Termination
31. What is the chemical nomenclature for caffeine?
1 - 3 - 7-trimethylxanthine
Polyphenol Oxidase
Two aldehydes
Thamautin
32. What is the acid present in fish oil?
A concentrate of microfibrillar proteins of fish muscle.
Acetoin
Browning of freshly cut surfaces of fruits and vegetables.
Arachidonic Acid
33. 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
Speed of Light
Chitin
D: None of the above
Pectin Esterase - Polygalacturonase - Pectin Layase
34. Waxes are composed of what two basic chemical entities?
Bitter
.05 M HCL
Carrageenan
Fatty Acid (Ester linked) to Fatty Alcohol
35. What is the enzyme responsible for browning in apples and lettuce?
Whole Milk
Polyphenol Oxidase
No
Chitin
36. Is a disaccharide
Sucrose
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Milk
Phenylketonuria
37. When heated ammonium bicarbonate decomposes to form what end products?
Plasmids
1 - 3 - 7-trimethylxanthine
Thamautin
Ammonia - Water - Carbon Dioxide
38. What charge will a protein have when the pH of its solution is below at - and above its pKa?
pH below positive charge; pH at no charge; pH above negative charge
Olive Green
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
Fat Oxidation
39. What are the only phenols approved for use in the microbiological preservation of foods?
Parabens
Lysine - Arginine - and Histidine
Anthocyanins
Osmosis
40. What is an isomer that is cheaper than Vitamin C?
Milk
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Fructose
Erythorbic Acid
41. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Lysine - Arginine - and Histidine
Chitin
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
42. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Anomeric
Cis
Sodium bicarbonate generates CO2
Carmelization and Maillard
43. What two enzymes degrade pectic substances?
They are natural - nontoxic substances - generally catalyze without unwanted side-effects - active under very mild conditions of temperature and pH - active at low concentrations - rate of reaction can be controlled - can be inactivated after reactio
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Pectin methylesterase & polygalacturonase
Monosodium Glutamate
44. Name 3 factors influencing the consistency of commercial fats.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Gliadins and Glutenins
No
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
45. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Erythorbic Acid
Sodium chloride reduces foam stability and sucrose improves foam stability.
Linoleic Acid
Yellow
46. 20 grams of amylose is added to 80 grams of water in a bearker; the boiling point is measured with an ordinary mercury-in-glass thermometer. What is the observed boiling point of the material in the beaker?
Non-protein nitrogen
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Covalent (strongest) and Hydrophobic (Weakest)
Pectin Esterase
47. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Nucleation or crystal formation and crystal growth.
Non-protein nitrogen
Orange Juice
It explodes
48. What is surimi?
Browning of freshly cut surfaces of fruits and vegetables.
RNA transcribed to DNA
Lysine - Arginine - and Histidine
A concentrate of microfibrillar proteins of fish muscle.
49. What metabolic end product does the Voges-Proskauer test detect?
ERH=100 x Aw
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
Acetoin
Lipid oxidation
50. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Glycosides of anthocyanidins
NaCl (it dissociated to a 2M solution)
Pectin Esterase
Butter= water in oil Mayonnaise= oil in water Milk= oil in water