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






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






3. Name two non-enzymatic browning reactions.






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






5. What does HLB stand for and What does a high and low HLB value indicate?






6. Match the number of carbon atoms with the common name of these saturated fatty acids. Carbon #: 4:0 10:0 - 12:0 -14:0 - 16:0 - 18:0Common Name: Myristic - Butyric - Capric - Lauric - Stearic - Palmitic






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






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

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9. How many polypeptide chains make up an antibody?






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






11. What metabolic end product does the Voges-Proskauer test detect?






12. 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






13. What is Carboxy-methyl cellulose often used for?






14. What does HLB stand for and What does a high and low HLB value indicate?






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






16. Name 3 chemical agents capable of denaturing proteins.






17. In genetics What is conjugation?






18. How is pH defined?






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






20. Name two reasons why fats are hydrogenated.






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






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






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






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






25. Does kosmotrophil ion discourage water structure?






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






27. What ketohexose is most significant to food chemists?






28. 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






29. How does ERH relate to water activity?






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






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






32. How is pH defined?






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






34. In genetics What is conjugation?






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






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






37. Name 3 chemical agents capable of denaturing proteins.






38. 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?






39. What does Acid Degree Value measure and how is it measured?






40. What is the major color compound in tomatoes?






41. What is the name given to a mixture of equal parts of Darel Lisomers?






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






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






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






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






46. In what food is butyric acid typically found?






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






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






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






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