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






2. What ketohexose is most significant to food chemists?






3. Name a naturally occurring protein sweetener.






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






5. What is the winterization process for an oil?






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






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






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






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






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






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






12. What is the chemical nature of anthocyanins?






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






14. Name a naturally occurring protein sweetener.






15. Are sorbitol and mannitol sweet?






16. 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?






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






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






19. How many polypeptide chains make up an antibody?






20. Name the three positively charged amino acids.






21. What is the major color compound in tomatoes?






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






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






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






26. What charge will a protein have when the pH of its solution is below at - and above its pKa?






27. Name two non-enzymatic browning reactions.






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






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






30. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?






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






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






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






34. In what food is butyric acid typically found?






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






36. What is the chemical nomenclature for caffeine?






37. What does the iodine value measure and how is it measured?






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






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






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






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






42. How does ERH relate to water activity?






43. How is pH defined?






44. 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






45. What does MSG stand for?






46. In what food is butyric acid typically found?






47. How many carbon atoms and how many double bonds are there in arachidonic acid?






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






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






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