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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 effect would the addition of sodium bicarbonate have to chocolate?






2. What is the chemical nomenclature for caffeine?






3. Define molarity molality - and normality.






4. Name three factors useful in controlling enzyme activity.






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






6. Q What reaction does the enzyme 'reverse transcriptase' catalyze?






7. Name two non-enzymatic browning reactions.






8. What toxic pigment is found in cottonseed endosperm?






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






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






11. Name three effects of protein denaturation.






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






13. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.






14. What is the fundamental driving of electrophoresis?






15. How is pH defined?






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






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






18. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty






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






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






21. Name the two components that comprise the relaxing factor in muscle fibers.






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






23. What is surimi?






24. Name 3 physical agents capable of denaturing proteins.






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






26. What charge will a protein have when the pH of its solution is below at - and above its pKa?






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






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






29. Name the three positively charged amino acids.






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






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






32. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.

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






34. Define molarity molality - and normality.






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






36. How many polypeptide chains make up an antibody?






37. What are the three stages of oxidative rancidity?






38. What does the acronym NPN stand for?






39. How many polypeptide chains make up an antibody?






40. What is the enzyme that softens tomatoes?






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






42. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?






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






44. Name two reasons why fats are hydrogenated.






45. When heated ammonium bicarbonate decomposes to form what end products?






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






47. Are sorbitol and mannitol sweet?






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






49. What does Reichert-Meissert Number measure?






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