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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. 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?






2. Name a commonly used household chemical leavening agent and the gas it generates.






3. Name three effects of protein denaturation.






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






5. What is the major color compound in tomatoes?






6. Name a naturally occurring protein sweetener.






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






8. Name the two components that comprise the relaxing factor in muscle fibers.






9. How is pH defined?






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






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






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






13. 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






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






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






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

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






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






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






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






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






22. 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






23. Name 3 factors influencing the consistency of commercial fats.






24. What is the protein efficiency ratio (PER) of casein?






25. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.






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






27. What are proteins which are soluble in 50-80% ethanol known as?






28. Is a disaccharide






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






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






31. What is the name of the degradation compound of chlorophyll?






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






33. Name 5 proteins with good foaming properties.






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






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






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






37. How does ERH relate to water activity?






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






39. Name 3 physical agents capable of denaturing proteins.






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






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






42. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.






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






44. How is pH defined?






45. Name three factors useful in controlling enzyme activity.






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






47. In what food is butyric acid typically found?






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






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






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