SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
Test your basic knowledge |
Food Chemistry
Start Test
Study First
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. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
They act as catalysts - speeding the polymerization of acrylamide.
Yellow
Chitin
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
2. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Non-protein nitrogen
Carrageenan
Browning of freshly cut surfaces of fruits and vegetables.
3. What happens to chlorophyll on heating?
Pheophytin forms
Tryptophan
Pectin Esterase
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
4. When heated ammonium bicarbonate decomposes to form what end products?
Emulsification
Linoleic Acid
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Ammonia - Water - Carbon Dioxide
5. Name three nonpolar polar - and charged amino acids.
Gossypol (it is removed during the oil refining process)
Sweet - Salty - Sour - and Bitter
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Whole Milk
6. What is the structural difference between chlorophyll and chlocophyllide?
Erythorbic Acid
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Lysine - Arginine - and Histidine
Chlocophyllide does not have a phytoltail
7. What is the major color compound in tomatoes?
2.5
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
Lycopenes
V=IR and P=VI or I x I x are
8. What charge will a protein have when the pH of its solution is below at - and above its pKa?
pH below positive charge; pH at no charge; pH above negative charge
Oil in Water
Phenylketonuria
Initiation - Propagation - Termination
9. What pigment was first designated as anthocyanins?
Blue pigment in flowers
It explodes
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Polyphenoloxidase
10. What is the geometric configuration of double bonds in most natural fatty acids?
Cis
Yes
A concentrate of microfibrillar proteins of fish muscle.
14
11. How many carbon atoms and how many double bonds are there in arachidonic acid?
Lamellar; Hexagonal I - II; Cubic
20 carbons and 4 double bonds
Monosodium Glutamate
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
12. What is the enzyme that softens tomatoes?
Capsaicin
Thamautin
Pectin Esterase
Pectin Esterase - Polygalacturonase - Pectin Layase
13. Name the most common functional property of phospholipids in food systems.
HPLC has higher pressure than FPLC
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
Emulsification
.05 M HCL
14. What are two common reducing agents that break disulfide bonds in proteins?
HPLC has higher pressure than FPLC
Carmelization and Maillard
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Erythorbic Acid
15. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Lycopenes
Water
Cis
2.5
16. What are the only phenols approved for use in the microbiological preservation of foods?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Parabens
Capsaicin
Browning of freshly cut surfaces of fruits and vegetables.
17. What are colloids that are stabilized by a layer of solvation called?
Emulsoids
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Milk
Erythorbic Acid
18. How does HPLC differ from FPLC?
Bitter
Daminozide
Thermus Aqauticus
HPLC has higher pressure than FPLC
19. 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?
Pheophytia does not have magnesium in porphyrin ring.
It explodes
Bitter
Carmelization and Maillard
20. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Emulsification
Oil in Water
Arachidonic Acid
Water
21. Is a disaccharide
Sucrose
Whole Milk
Yellow
Gossypol (it is removed during the oil refining process)
22. Name the strongest biochemical bond and the weakest biochemical bond.
Covalent (strongest) and Hydrophobic (Weakest)
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
They are natural - nontoxic substances - generally catalyze without unwanted side-effects - active under very mild conditions of temperature and pH - active at low concentrations - rate of reaction can be controlled - can be inactivated after reactio
23. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Whole Milk
Oil in Water
Onions ( or leeks)
Thermus Aqauticus
24. How do sodium chloride and sucrose affect foam stability?
Sodium chloride reduces foam stability and sucrose improves foam stability.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Phenophylin
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
25. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Sweet - Salty - Sour - and Bitter
Osmosis
Blue pigment in flowers
Polyphenol Oxidase
26. What are the four basic flavors perceived by the tongue?
Sweet - Salty - Sour - and Bitter
It explodes
The degree of liquid drainage or foam collapse (foam reduction) after a given time - the time for total or half-drainage (or half-reduction in volume) - or the time before drainage starts.
Capsaicin
27. Name two non-enzymatic browning reactions.
Carmelization and Maillard
Yellow
Sodium bicarbonate generates CO2
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
28. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Parabens
Olive Green
Yellow
Arachidonic Acid
29. What is the chemical nomenclature for caffeine?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
1 - 3 - 7-trimethylxanthine
Pectin Esterase - Polygalacturonase - Pectin Layase
Pheophytia does not have magnesium in porphyrin ring.
30. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
They are natural - nontoxic substances - generally catalyze without unwanted side-effects - active under very mild conditions of temperature and pH - active at low concentrations - rate of reaction can be controlled - can be inactivated after reactio
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
31. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Prolamines
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Tryptophan
Polyphenoloxidase
32. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Bitter
Daminozide
Polyphenoloxidase
Two aldehydes
33. In what food is butyric acid typically found?
Daminozide
Milk
Bright green
Acsulfame-K - Saccharin - Cyclamate - Aspartame
34. What is the name of the degradation compound of chlorophyll?
It explodes
Phenophylin
Prolamines
Oil in Water
35. What enzyme is most responsible for browning bananas?
Sucrose
They act as catalysts - speeding the polymerization of acrylamide.
Lipase
Polyphenol Oxidase
36. What is the acid present in fish oil?
Arachidonic Acid
HPLC has higher pressure than FPLC
Lycopenes
Yellow
37. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Thamautin
Lipid oxidation
14
Bright green
38. How does ERH relate to water activity?
ERH=100 x Aw
Degradation of protein and production of acid from sugar at the same time.
An enzyme that converts hydrogen peroxide to water plus oxygen.
Polyphenols
39. When heated ammonium bicarbonate decomposes to form what end products?
Ammonia - Water - Carbon Dioxide
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Whole Milk
Polyphenols
40. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
RNA transcribed to DNA
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
1 - 3 - 7-trimethylxanthine
Phenophylin
41. What is surimi?
Polyphenol Oxidase
A concentrate of microfibrillar proteins of fish muscle.
Tryptophan
Parabens
42. What are the limiting amino acids in corn - potato - and green peas?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Erythorbic Acid
ERH=100 x Aw
Phenylketonuria
43. 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
Carmelization and Maillard
Daminozide
D: None of the above
Gossypol (it is removed during the oil refining process)
44. Does kosmotrophil ion discourage water structure?
Lamellar; Hexagonal I - II; Cubic
No
Pectin Esterase - Polygalacturonase - Pectin Layase
Emulsification
45. What does the 'c' stand for in the equation E=mc2?
Capsaicin
Prolamines
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Speed of Light
46. Contains the lowest content of water
Lysine - Arginine - and Histidine
An enzyme that converts hydrogen peroxide to water plus oxygen.
Prolamines
Whole Milk
47. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Osmosis
Bitter
Nucleation or crystal formation and crystal growth.
Fatty Acid and Alcohol
48. What is the enzyme responsible for browning in apples and lettuce?
Parabens
Fatty Acid and Alcohol
Chitin
Polyphenol Oxidase
49. What does the iodine value measure and how is it measured?
Phenylketonuria
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
No
Olive Green
50. What is the acid present in fish oil?
45% - 52% - 90%
Ascorbic Acid and Citric Acid
Speed of Light
Arachidonic Acid
Sorry!:) No result found.
Can you answer 50 questions in 15 minutes?
Let me suggest you:
Browse all subjects
Browse all tests
Most popular tests
Major Subjects
Tests & Exams
AP
CLEP
DSST
GRE
SAT
GMAT
Certifications
CISSP go to https://www.isc2.org/
PMP
ITIL
RHCE
MCTS
More...
IT Skills
Android Programming
Data Modeling
Objective C Programming
Basic Python Programming
Adobe Illustrator
More...
Business Skills
Advertising Techniques
Business Accounting Basics
Business Strategy
Human Resource Management
Marketing Basics
More...
Soft Skills
Body Language
People Skills
Public Speaking
Persuasion
Job Hunting And Resumes
More...
Vocabulary
GRE Vocab
SAT Vocab
TOEFL Essential Vocab
Basic English Words For All
Global Words You Should Know
Business English
More...
Languages
AP German Vocab
AP Latin Vocab
SAT Subject Test: French
Italian Survival
Norwegian Survival
More...
Engineering
Audio Engineering
Computer Science Engineering
Aerospace Engineering
Chemical Engineering
Structural Engineering
More...
Health Sciences
Basic Nursing Skills
Health Science Language Fundamentals
Veterinary Technology Medical Language
Cardiology
Clinical Surgery
More...
English
Grammar Fundamentals
Literary And Rhetorical Vocab
Elements Of Style Vocab
Introduction To English Major
Complete Advanced Sentences
Literature
Homonyms
More...
Math
Algebra Formulas
Basic Arithmetic: Measurements
Metric Conversions
Geometric Properties
Important Math Facts
Number Sense Vocab
Business Math
More...
Other Major Subjects
Science
Economics
History
Law
Performing-arts
Cooking
Logic & Reasoning
Trivia
Browse all subjects
Browse all tests
Most popular tests