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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. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Lycopenes
Plasmids
Daminozide
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
2. What is the winterization process for an oil?
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Plasmids
3. Waxes are composed of what two basic chemical entities?
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
The speed of a molecule is proportional to the surrounding voltage gradient.
Fatty Acid (Ester linked) to Fatty Alcohol
pH 3-5
4. 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?
Polyphenol Oxidase
Oil in Water
.05
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
5. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Yellow
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Nucleation or crystal formation and crystal growth.
Osmosis
6. What does MSG stand for?
Monosodium Glutamate
Lamellar; Hexagonal I - II; Cubic
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.
Covalent (strongest) and Hydrophobic (Weakest)
7. What enzyme causes hyrolytic rancidity in milk?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
The speed of a molecule is proportional to the surrounding voltage gradient.
Lipase
Browning of freshly cut surfaces of fruits and vegetables.
8. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Anomeric
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Plasmids
Phenylketonuria
9. What does the saponification value measure and how is it measured?
Bright green
Pectin Esterase - Polygalacturonase - Pectin Layase
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Erythorbic Acid
10. Does kosmotrophil ion discourage water structure?
Daminozide
Yes
Nucleation or crystal formation and crystal growth.
No
11. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Degradation of protein and production of acid from sugar at the same time.
.05 M HCL
Prolamines
Olive Green
12. What is the major color compound in tomatoes?
Carmelization and Maillard
20 carbons and 4 double bonds
An enzyme that converts hydrogen peroxide to water plus oxygen.
Lycopenes
13. What is Ohm's Law and What is Power Equation?
Pectin Esterase - Polygalacturonase - Pectin Layase
V=IR and P=VI or I x I x are
Ascorbic Acid and Citric Acid
2.5
14. 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
Bitter
Two aldehydes
Racemic Mixture
Browning of freshly cut surfaces of fruits and vegetables.
15. Name the two components that comprise the relaxing factor in muscle fibers.
DNA transferred by cell to cell contact (bacterial sex).
Troponins and Tropomyosin
Plasmids
Polyphenol Oxidase
16. Name 3 factors influencing the consistency of commercial fats.
Non-protein nitrogen
Yellow
Gliadins and Glutenins
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
17. What ketohexose is most significant to food chemists?
pH 3-5
Fatty Acid and Alcohol
Milk
Fructose
18. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
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.
Carrageenan
Anthocyanins
Tryptophan
19. 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
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
D: None of the above
Lysine - Arginine - and Histidine
Sweet - Salty - Sour - and Bitter
20. What does the iodine value measure and how is it measured?
1 - 3 - 7-trimethylxanthine
Blue pigment in flowers
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Capsaicin
21. Which two amino acids is the aspartame derived from?
Aspartic Acid and Phenylalanine
Negative log of the hydrogen concentration (mol/l).
Parabens
Phenophylin
22. What are the limiting amino acids in corn - potato - and green peas?
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Pheophytia does not have magnesium in porphyrin ring.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Pectin Esterase - Polygalacturonase - Pectin Layase
23. 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
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
They act as catalysts - speeding the polymerization of acrylamide.
24. 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
Fatty Acid (Ester linked) to Fatty Alcohol
Acetoin
D: None of the above
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
25. What is the chemical nature of anthocyanins?
Glycosides of anthocyanidins
Acetoin
2.5
Initiation - Propagation - Termination
26. What does the saponification value measure and how is it measured?
HPLC has higher pressure than FPLC
Parabens
They act as catalysts - speeding the polymerization of acrylamide.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
27. Name a naturally occurring protein sweetener.
Thamautin
Blue pigment in flowers
Fructose
Water
28. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Oil in Water
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.
Blue pigment in flowers
Racemic Mixture
29. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Daminozide
Aspartic Acid and Phenylalanine
NaCl (it dissociated to a 2M solution)
Lycopenes
30. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Lysine - Arginine - and Histidine
Osmosis
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Troponins and Tropomyosin
31. What is the enzyme that softens tomatoes?
A concentrate of microfibrillar proteins of fish muscle.
Water
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Pectin Esterase
32. What is the enzyme that softens tomatoes?
Prolamines
Pectin Esterase
Primary butyric acid also caproic acid.
Chlocophyllide does not have a phytoltail
33. In what food is butyric acid typically found?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Milk
RNA transcribed to DNA
Pectin methylesterase & polygalacturonase
34. Name a commonly used household chemical leavening agent and the gas it generates.
Sodium bicarbonate generates CO2
pH 3-5
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Lycopenes
35. What does MSG stand for?
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
Monosodium Glutamate
14
Water
36. How is pH defined?
Plasmids
It explodes
Negative log of the hydrogen concentration (mol/l).
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.
37. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Bright green
Cis
Tryptophan
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
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?
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.
It explodes
Ammonia - Water - Carbon Dioxide
Chitin
39. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
.05
Pectin methylesterase & polygalacturonase
Polyphenoloxidase
40. What is the Peroxide Value a measure of?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
.05
Fat Oxidation
Nucleation or crystal formation and crystal growth.
41. Name the strongest biochemical bond and the weakest biochemical bond.
NaCl (it dissociated to a 2M solution)
Covalent (strongest) and Hydrophobic (Weakest)
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Fatty Acid and Alcohol
42. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Thermus Aqauticus
Ascorbic Acid and Citric Acid
43. What are proteins which are soluble in 50-80% ethanol known as?
45% - 52% - 90%
20 carbons and 4 double bonds
Prolamines
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
44. Which two amino acids is the aspartame derived from?
Initiation - Propagation - Termination
Fatty Acid (Ester linked) to Fatty Alcohol
Aspartic Acid and Phenylalanine
pH 3-5
45. What is the major color compound in tomatoes?
Lycopenes
Chlocophyllide does not have a phytoltail
Non-protein nitrogen
Blue pigment in flowers
46. What does Reichert-Meissert Number measure?
NaCl (it dissociated to a 2M solution)
Gossypol (it is removed during the oil refining process)
Primary butyric acid also caproic acid.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
47. Name three nonpolar polar - and charged amino acids.
Tryptophan
.05
V=IR and P=VI or I x I x are
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
48. What is an isomer that is cheaper than Vitamin C?
Initiation - Propagation - Termination
Glycosides of anthocyanidins
Ammonia - Water - Carbon Dioxide
Erythorbic Acid
49. 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?
They act as catalysts - speeding the polymerization of acrylamide.
It explodes
Acetoin
Pectin methylesterase & polygalacturonase
50. What pigment was first designated as anthocyanins?
Blue pigment in flowers
Thermus Aqauticus
Racemic Mixture
Pectin methyl esterase or galacturonase