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 enzyme is most responsible for browning bananas?






2. What is the major color compound in tomatoes?






3. Name three effects of protein denaturation.






4. Will lipid oxidation be higher at a water activity of .05 or .5?






5. What is the Peroxide Value a measure of?






6. What are the fructose contents in commercial HFCS products.






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






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






9. Name two enzymes that are involved in softening fruits.






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






11. What is surimi?






12. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?






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






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






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






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






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






18. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?






19. How does ERH relate to water activity?






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






21. Name three factors useful in controlling enzyme activity.






22. How does HPLC differ from FPLC?






23. How many polypeptide chains make up an antibody?






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






25. Name two reasons why fats are hydrogenated.






26. What does the 'c' stand for in the equation E=mc2?






27. Is a disaccharide






28. Which of the following examples of browning is enzymatic in nature? 1. Browning of sugars as a result of heating 2. Browning of freshly cut surfaces of fruits and vegetables 3. Browning of bread during toasting 4. Browning of potato chips






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






30. What enzyme is most responsible for browning bananas?






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






32. What does the 'c' stand for in the equation E=mc2?






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






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






35. What is a polymorphism?






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






37. Contains the lowest content of water






38. When heated ammonium bicarbonate decomposes to form what end products?






39. Name two enzymes that are involved in softening fruits.






40. Name two non-enzymatic browning reactions.






41. At what pH is benzoic acid most effective?






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






43. Name the three positively charged amino acids.






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






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






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






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






48. What is the major color compound in tomatoes?






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






50. What is the chemical nomenclature for caffeine?