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. Alar is the trade name for what chemical compound?






2. What ketohexose is most significant to food chemists?






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






4. What enzyme causes hyrolytic rancidity in milk?






5. What does Reichert-Meissert Number measure?






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






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






8. Name two reasons why fats are hydrogenated.






9. At what pH is benzoic acid most effective?






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






11. How does HPLC differ from FPLC?






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






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






14. What is the name given to a mixture of equal parts of Darel Lisomers?






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






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






17. What is the acid present in fish oil?






18. What is the fundamental driving of electrophoresis?






19. What happens to chlorophyll on heating?






20. How does HPLC differ from FPLC?






21. Is a disaccharide






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






23. 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






24. What is the chemical nomenclature for caffeine?






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






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






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






28. Name 3 chemical agents capable of denaturing proteins.






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






30. In what food is butyric acid typically found?






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






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






33. Name a naturally occurring protein sweetener.






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






35. Name three factors useful in controlling enzyme activity.






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






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






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






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






40. What toxic pigment is found in cottonseed endosperm?






41. What does MSG stand for?






42. Name a naturally occurring protein sweetener.






43. What effect would the addition of sodium bicarbonate have to chocolate?






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






45. What is the chemical nature of anthocyanins?






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






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






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






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






50. 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?