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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. 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






2. What is Ohm's Law and What is Power Equation?






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






4. What two common compounds are used together as an antioxidative system?






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






6. What is catalase?






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






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






9. Are sorbitol and mannitol sweet?






10. 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?






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






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






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






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






15. 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?






16. What happens to chlorophyll on heating?






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






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






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






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






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






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






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






24. In what food is butyric acid typically found?






25. What is the chemical nature of anthocyanins?






26. Name two reasons why fats are hydrogenated.






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






28. What are the only phenols approved for use in the microbiological preservation of foods?






29. Name a naturally occurring protein sweetener.






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






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






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






33. Define molarity molality - and normality.






34. Name the strongest biochemical bond and the weakest biochemical bond.






35. 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?






36. What does MSG stand for?






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






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






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






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






42. What is the major color compound in tomatoes?






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






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






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






46. What is the acid present in fish oil?






47. What two common compounds are used together as an antioxidative system?






48. Name three factors useful in controlling enzyme activity.






49. What are the three stages of oxidative rancidity?






50. How is pH defined?







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