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 happens to a bottle of wine if before you bottle it you forget to put the stuff in it that prevents it from fermenting?






2. Are sorbitol and mannitol sweet?






3. Name two non-enzymatic browning reactions.






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






5. Name 3 chemical agents capable of denaturing proteins.






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






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






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






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






10. What is the common name for 9 12 - cis-cis-octa dienoic acid?






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






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






13. What does MSG stand for?






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






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






16. Does kosmotrophil ion discourage water structure?






17. What are proteins which are soluble in 50-80% ethanol known as?






18. 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






19. Name 3 chemical agents capable of denaturing proteins.






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






21. How does HPLC differ from FPLC?






22. What does MSG stand for?






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






24. What happens to chlorophyll on heating?






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






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






27. Define molarity molality - and normality.






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






29. Name three factors useful in controlling enzyme activity.






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






31. What is acid proteolysis?






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






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






34. What is the Peroxide Value a measure of?






35. What happens to chlorophyll on heating?






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






37. What enzyme causes hyrolytic rancidity in milk?






38. What is the fundamental driving of electrophoresis?






39. Name two reasons why fats are hydrogenated.






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






41. Name a naturally occurring protein sweetener.






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






43. What pigment was first designated as anthocyanins?






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






45. In what food is butyric acid typically found?






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






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






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






49. What toxic pigment is found in cottonseed endosperm?






50. What is acid proteolysis?