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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. What is catalase?






2. What happens to chlorophyll on heating?






3. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?






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






5. Does kosmotrophil ion discourage water structure?






6. Name two non-enzymatic browning reactions.






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






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






9. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty






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






11. What is the fundamental driving of electrophoresis?






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






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






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






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






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






17. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?






18. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?






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






20. What ketohexose is most significant to food chemists?






21. Name 3 chemical agents capable of denaturing proteins.






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






23. What does Reichert-Meissert Number measure?






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






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






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






27. What metabolic end product does the Voges-Proskauer test detect?






28. What is the chemical nomenclature for caffeine?






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






30. Name two reasons why fats are hydrogenated.






31. Q What reaction does the enzyme 'reverse transcriptase' catalyze?






32. Name 3 factors influencing the rate of lipid oxidation in foods.






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






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






35. 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






36. What happens to chlorophyll on heating?






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






38. What is the major color compound in tomatoes?






39. What is catalase?






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






41. Define molarity molality - and normality.






42. What does the saponification value measure and how is it measured?






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






44. What two common compounds are used together as an antioxidative system?






45. How do sodium chloride and sucrose affect foam stability?






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






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






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






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






50. Name the three positively charged amino acids.







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