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Food Chemistry

Subjects : engineering, chemistry
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 chemical compound is responsible for the 'hot' principle of jalepeno peppers?






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






3. Name 3 physical agents capable of denaturing proteins.






4. What is the winterization process for an oil?






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






6. In genetics What is conjugation?






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






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






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






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






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






12. What is the major color compound in tomatoes?






13. What happens to chlorophyll on heating?






14. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?






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






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






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






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






19. What are the fructose contents in commercial HFCS products.






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






21. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?






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






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






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






25. What is the protein efficiency ratio (PER) of casein?






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






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






28. Name three factors useful in controlling enzyme activity.






29. Name one way foam stability can be assessed.






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






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






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






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






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

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






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






37. What is surimi?






38. How does HPLC differ from FPLC?






39. 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






40. How is pH defined?






41. What are the three stages of oxidative rancidity?






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






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






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






45. Name two reasons why fats are hydrogenated.






46. What ketohexose is most significant to food chemists?






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






48. What does the acronym NPN stand for?






49. What two enzymes degrade pectic substances?






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







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