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. What is the Peroxide Value a measure of?






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






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






4. What is catalase?






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






6. Give one word for a carbon atom involved in hemiacetal or acetal formation.






7. What pigment was first designated as anthocyanins?






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






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






10. What is the fundamental driving of electrophoresis?






11. What toxic pigment is found in cottonseed endosperm?






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






13. 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?






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






15. How does HPLC differ from FPLC?






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






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






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






19. How many polypeptide chains make up an antibody?






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






21. What ketohexose is most significant to food chemists?






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






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






24. What ketohexose is most significant to food chemists?






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






26. What is the fundamental driving of electrophoresis?






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






28. Name two main gluten proteins.






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






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






31. 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?






32. What is acid proteolysis?






33. Name the strongest biochemical bond and the weakest biochemical bond.






34. What two enzymes degrade pectic substances?






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






36. What is the Peroxide Value a measure of?






37. What is the enzyme responsible for browning in apples and lettuce?






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






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






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






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






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






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






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






45. Name three factors useful in controlling enzyme activity.






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






49. Name two non-enzymatic browning reactions.






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