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. Contains the lowest content of water






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






3. 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?






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






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

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6. What is the enzyme that softens tomatoes?






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






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






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






10. How does ERH relate to water activity?






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






12. Name two reasons why fats are hydrogenated.






13. Name two reasons why fats are hydrogenated.






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






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






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






17. 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






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






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






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






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






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






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






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






25. Name two non-enzymatic browning reactions.






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






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






28. What is the major color compound in tomatoes?






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






30. What enzyme is most responsible for browning bananas?






31. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?






32. Peptide bond formation results in the formation of what secondary compound?






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






34. Name 5 proteins with good foaming properties.






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






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






37. In the enzyme Taq Polymerase What does Taq stand for?






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






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






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






41. What is the chemical nomenclature for caffeine?






42. Match the number of carbon atoms with the common name of these saturated fatty acids. Carbon #: 4:0 10:0 - 12:0 -14:0 - 16:0 - 18:0Common Name: Myristic - Butyric - Capric - Lauric - Stearic - Palmitic






43. Name a naturally occurring protein sweetener.






44. Name two main gluten proteins.






45. What is the fundamental driving of electrophoresis?






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






47. What does the acronym NPN stand for?






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






49. How does ERH relate to water activity?






50. What is acid proteolysis?