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Food Chemistry

Subjects : engineering, chemistry
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.






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






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






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






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






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






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






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






9. 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






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






11. What is the enzyme that softens tomatoes?






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






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






14. What are 3 mesomorphic structures associated with lipids in the liquid state?






15. What toxic pigment is found in cottonseed endosperm?






16. What is the fundamental driving of electrophoresis?






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






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

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






20. 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?






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






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






23. 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?






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






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






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






27. What is the chemical nomenclature for caffeine?






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






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






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






31. What is the chemical nature of anthocyanins?






32. What is the chemical nomenclature for caffeine?






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






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






35. How is pH defined?






36. Is a disaccharide






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






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






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






40. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above






41. At what pH is benzoic acid most effective?






42. During freezing What are the two stages in the crystallization process?






43. Name the most common functional property of phospholipids in food systems.






44. What does the acronym NPN stand for?






45. What ketohexose is most significant to food chemists?






46. What ketohexose is most significant to food chemists?






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






48. What is acid proteolysis?






49. What is the winterization process for an oil?






50. Name three factors useful in controlling enzyme activity.







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