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






2. 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?






3. What two enzymes degrade pectic substances?






4. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?






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






6. Are sorbitol and mannitol sweet?






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






8. What is the name given to a mixture of equal parts of Darel Lisomers?






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






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






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






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






13. Name a naturally occurring protein sweetener.






14. Define molarity molality - and normality.






15. 20 grams of amylose is added to 80 grams of water in a bearker; the boiling point is measured with an ordinary mercury-in-glass thermometer. What is the observed boiling point of the material in the beaker?






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






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






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






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






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






21. What is catalase?






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






23. Define molarity molality - and normality.






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






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






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






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






28. What is a polymorphism?






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






30. Name two non-enzymatic browning reactions.






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






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






33. Name two main gluten proteins.






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






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

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






37. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?






38. 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?






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






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






41. How many polypeptide chains make up an antibody?






42. What ketohexose is most significant to food chemists?






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






44. Name the three positively charged amino acids.






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






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






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






48. What toxic pigment is found in cottonseed endosperm?






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






50. Name two reasons why fats are hydrogenated.






Can you answer 50 questions in 15 minutes?



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