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Food Chemistry

Subjects : engineering, chemistry
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 is a polymorphism?






2. Name 3 physical agents capable of denaturing proteins.






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






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






5. What two enzymes degrade pectic substances?






6. At what pH is benzoic acid most effective?






7. What enzyme causes hyrolytic rancidity in milk?






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






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






10. Name two main gluten proteins.






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






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






13. In genetics What is conjugation?






14. What are the four basic flavors perceived by the tongue?






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






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






17. 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?






18. What does the acronym NPN stand for?






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






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






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






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






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






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






25. What is the major color compound in tomatoes?






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






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






28. Name one way foam stability can be assessed.






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






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






31. Name a naturally occurring protein sweetener.






32. What are the four basic flavors perceived by the tongue?






33. In genetics What is conjugation?






34. Name 3 chemical agents capable of denaturing proteins.






35. Name two non-enzymatic browning reactions.






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






37. Contains the lowest content of water






38. How can a molecular weight of protein - DNA - and RNA be determined?






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






40. 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?






41. How many polypeptide chains make up an antibody?






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






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






44. 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






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






46. What are the three stages of oxidative rancidity?






47. Define molarity molality - and normality.






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






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






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






Can you answer 50 questions in 15 minutes?



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