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






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






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






4. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?






5. What is the Peroxide Value a measure of?






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






7. Name 3 factors influencing the rate of lipid oxidation in foods.






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






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






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






11. Does kosmotrophil ion discourage water structure?






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






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






14. Name three nonpolar polar - and charged amino acids.






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






16. What does the acronym NPN stand for?






17. Name one way foam stability can be assessed.






18. Name 3 physical agents capable of denaturing proteins.






19. Name 4 advantages of using enzymes in food processing.






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






21. 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?






22. At low water activity What is the main deteriorative concern?






23. What pigment was first designated as anthocyanins?






24. What is the chemical nature of anthocyanins?






25. Name two reasons why fats are hydrogenated.






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






27. In genetics What is conjugation?






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






29. How many polypeptide chains make up an antibody?






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






31. What ketohexose is most significant to food chemists?






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






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






34. 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






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






36. How many polypeptide chains make up an antibody?






37. 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?






38. Name the three positively charged amino acids.






39. Food additive that could be used to prevent cocoa particles from settling in chocolate milk






40. Name three nonpolar polar - and charged amino acids.






41. What are the three stages of oxidative rancidity?






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






43. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?






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






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






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






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






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






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






50. What is acid proteolysis?