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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. How is pH defined?
Pectin Esterase
Speed of Light
Negative log of the hydrogen concentration (mol/l).
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
2. In what food is butyric acid typically found?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Two aldehydes
pH below positive charge; pH at no charge; pH above negative charge
Milk
3. 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
Two aldehydes
Acetoin
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
4. Peptide bond formation results in the formation of what secondary compound?
Thickener in foods
Lycopenes
Water
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.
5. What toxic pigment is found in cottonseed endosperm?
Gossypol (it is removed during the oil refining process)
Thamautin
Anthocyanins
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
6. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Orange Juice
An enzyme that converts hydrogen peroxide to water plus oxygen.
HPLC has higher pressure than FPLC
7. What is Ohm's Law and What is Power Equation?
Oil in Water
Speed of Light
V=IR and P=VI or I x I x are
45% - 52% - 90%
8. What is the name given to a mixture of equal parts of Darel Lisomers?
Racemic Mixture
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Gliadins and Glutenins
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
9. What is the name of the degradation compound of chlorophyll?
Primary butyric acid also caproic acid.
Tryptophan
Phenophylin
Fructose
10. How do sodium chloride and sucrose affect foam stability?
Prolamines
Aspartic Acid and Phenylalanine
Sodium chloride reduces foam stability and sucrose improves foam stability.
The speed of a molecule is proportional to the surrounding voltage gradient.
11. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Oil in Water
Lipase
Pectin Esterase - Polygalacturonase - Pectin Layase
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
12. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
ERH=100 x Aw
Pectins
They act as catalysts - speeding the polymerization of acrylamide.
2.5
13. 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
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Erythorbic Acid
V=IR and P=VI or I x I x are
Capsaicin
14. What are colloids that are stabilized by a layer of solvation called?
Glycosides of anthocyanidins
Emulsoids
Water
Osmosis
15. What is the chemical nomenclature for caffeine?
14
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
DNA transferred by cell to cell contact (bacterial sex).
1 - 3 - 7-trimethylxanthine
16. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
RNA transcribed to DNA
Sodium bicarbonate generates CO2
V=IR and P=VI or I x I x are
Sucrose
17. What are the three stages of oxidative rancidity?
Capsaicin
ERH=100 x Aw
Initiation - Propagation - and Termination
Whole Milk
18. How can a molecular weight of protein - DNA - and RNA be determined?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Thamautin
An enzyme that converts hydrogen peroxide to water plus oxygen.
V=IR and P=VI or I x I x are
19. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Yellow
Cis
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Tryptophan
20. 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
Two aldehydes
Yes
Thickener in foods
21. Name 3 chemical agents capable of denaturing proteins.
Degradation of protein and production of acid from sugar at the same time.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Chlocophyllide does not have a phytoltail
Polyphenols
22. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.
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23. 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
Daminozide
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
D: None of the above
A concentrate of microfibrillar proteins of fish muscle.
24. What does HLB stand for and What does a high and low HLB value indicate?
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.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
It explodes
Acetoin
25. Name three non-nutritive sweeteners approved for use in USA?
Nucleation or crystal formation and crystal growth.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Pheophytia does not have magnesium in porphyrin ring.
45% - 52% - 90%
26. What is surimi?
Anthocyanins
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
A concentrate of microfibrillar proteins of fish muscle.
Olive Green
27. What is the structural difference between chlorophyll and chlocophyllide?
Arachidonic Acid
Phenophylin
Polyphenols
Chlocophyllide does not have a phytoltail
28. What is the major color compound in tomatoes?
Sodium chloride reduces foam stability and sucrose improves foam stability.
Pectin Esterase
Lycopenes
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.
29. Name the most common functional property of phospholipids in food systems.
Emulsification
Orange Juice
Bright green
Nucleation or crystal formation and crystal growth.
30. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
.05
Bright green
Plasmids
31. What is the acid present in fish oil?
DNA transferred by cell to cell contact (bacterial sex).
Racemic Mixture
Arachidonic Acid
Ascorbic Acid and Citric Acid
32. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
20 carbons and 4 double bonds
Chitin
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Pectins
33. Is a disaccharide
Yes
Thamautin
Sucrose
D: None of the above
34. What does Acid Degree Value measure and how is it measured?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Daminozide
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Chitin
35. What compounds oxidize to form brown color in fruits and vegetables?
Polyphenols
Sweet - Salty - Sour - and Bitter
Bright green
Pheophytin forms
36. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
.05 M HCL
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Two aldehydes
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
37. Peptide bond formation results in the formation of what secondary compound?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Water
Sodium chloride reduces foam stability and sucrose improves foam stability.
Polyphenol Oxidase
38. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Water
Linoleic Acid
Chitin
39. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Tryptophan
Milk
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
RNA transcribed to DNA
40. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Bitter
Water
Sweet - Salty - Sour - and Bitter
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
41. Define molarity molality - and normality.
pH below positive charge; pH at no charge; pH above negative charge
Fatty Acid (Ester linked) to Fatty Alcohol
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
ERH=100 x Aw
42. At low water activity What is the main deteriorative concern?
Polyphenols
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Lipid oxidation
Parabens
43. What is the acid present in fish oil?
Orange Juice
Arachidonic Acid
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Carrageenan
44. What is a polymorphism?
Pectin methyl esterase or galacturonase
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
No
Lipid oxidation
45. What enzyme causes hyrolytic rancidity in milk?
Lipase
Bright green
Plasmids
Daminozide
46. In the enzyme Taq Polymerase What does Taq stand for?
Thermus Aqauticus
Tryptophan
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
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.
47. 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
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.
Lipid oxidation
V=IR and P=VI or I x I x are
48. Name a naturally occurring protein sweetener.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Thamautin
Lysine - Arginine - and Histidine
Olive Green
49. What does the saponification value measure and how is it measured?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Yes
Milk
50. What is the geometric configuration of double bonds in most natural fatty acids?
Erythorbic Acid
Cis
Linoleic Acid
Sodium bicarbonate generates CO2