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






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






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






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






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






6. What is the geometric configuration of double bonds in most natural fatty acids?






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






8. What two enzymes degrade pectic substances?






9. What is the major color compound in tomatoes?






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






11. What are the three main steps in the autooxidation of lipids?






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






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






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






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






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






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






18. What is Carboxy-methyl cellulose often used for?






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






20. What degradative enzyme causes browning in apples - pears - bananas - and peaches?






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






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






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






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






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






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






27. What is the chemical nomenclature for caffeine?






28. What is the main class of color compounds found in raspberries?






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






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






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






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






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






34. 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?






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






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






37. What is catalase?






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






39. Contains the lowest content of water






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






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






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






43. Name 3 chemical agents capable of denaturing proteins.






44. What does MSG stand for?






45. Name two non-enzymatic browning reactions.






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






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






48. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer






49. Define molarity molality - and normality.






50. What is a polymorphism?







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