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






2. Define molarity molality - and normality.






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






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






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






6. How is pH defined?






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






8. Are sorbitol and mannitol sweet?






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






11. What are the only phenols approved for use in the microbiological preservation of foods?






12. What is surimi?






13. Name three effects of protein denaturation.






14. 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






15. What is the major color compound in tomatoes?






16. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer






17. What does Reichert-Meissert Number measure?






18. What is the winterization process for an oil?






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






20. Name 3 factors influencing the consistency of commercial fats.






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






22. Name two non-enzymatic browning reactions.






23. What degradative enzyme causes browning in apples - pears - bananas - and peaches?






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






25. What toxic pigment is found in cottonseed endosperm?






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






27. What does the acronym NPN stand for?






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






29. 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






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






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






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






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






34. What are proteins which are soluble in 50-80% ethanol known as?






35. What is the fundamental driving of electrophoresis?






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






37. Name three factors useful in controlling enzyme activity.






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






39. What does MSG stand for?






40. 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?






41. In genetics What is conjugation?






42. 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?






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






44. Waxes are composed of what two basic chemical entities?






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






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






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






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






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






50. What is the common name for 9 12 - cis-cis-octa dienoic acid?