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






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






3. Food additive that could be used to prevent cocoa particles from settling in chocolate milk






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






5. What is the chemical nomenclature for caffeine?






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






7. What is Carboxy-methyl cellulose often used for?






8. What are the three stages of oxidative rancidity?






9. Contains the lowest content of water






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






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






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






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






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






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






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






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






18. What is acid proteolysis?






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






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






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






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






23. What does the 'c' stand for in the equation E=mc2?






24. 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






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






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






27. What is surimi?






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






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






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






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






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

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






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






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






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






37. What is an isomer that is cheaper than Vitamin C?






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






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






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






41. What does the acronym NPN stand for?






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






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

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






45. Is a disaccharide






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






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






48. What does the acronym NPN stand for?






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






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