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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. How is pH defined?






2. In what food is butyric acid typically found?






3. 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






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






5. What toxic pigment is found in cottonseed endosperm?






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






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






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






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






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






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






12. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?






13. 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






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






15. What is the chemical nomenclature for caffeine?






16. Q What reaction does the enzyme 'reverse transcriptase' catalyze?






17. What are the three stages of oxidative rancidity?






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






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






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






21. Name 3 chemical agents capable of denaturing proteins.






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

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23. 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






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






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






26. What is surimi?






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






28. What is the major color compound in tomatoes?






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






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






31. What is the acid present in fish oil?






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






33. Is a disaccharide






34. What does Acid Degree Value measure and how is it measured?






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






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






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






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






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






40. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty






41. Define molarity molality - and normality.






42. At low water activity What is the main deteriorative concern?






43. What is the acid present in fish oil?






44. What is a polymorphism?






45. What enzyme causes hyrolytic rancidity in milk?






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






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






48. Name a naturally occurring protein sweetener.






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






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