Test your basic knowledge |

Food 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 are the limiting amino acids in corn - potato - and green peas?
Fatty Acid (Ester linked) to Fatty Alcohol
Pheophytia does not have magnesium in porphyrin ring.
V=IR and P=VI or I x I x are
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

2. Name a commonly used household chemical leavening agent and the gas it generates.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Sodium bicarbonate generates CO2

3. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
45% - 52% - 90%
Carrageenan
Gliadins and Glutenins
Fatty Acid (Ester linked) to Fatty Alcohol

4. What toxic pigment is found in cottonseed endosperm?
Parabens
Parabens
Gossypol (it is removed during the oil refining process)
Fatty Acid and Alcohol

5. In the enzyme Taq Polymerase What does Taq stand for?
Prolamines
.05
Thermus Aqauticus
Polyphenol Oxidase

6. Give one word for a carbon atom involved in hemiacetal or acetal formation.
NaCl (it dissociated to a 2M solution)
Anomeric
.05 M HCL
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

7. Define molarity molality - and normality.
Arachidonic Acid
Milk
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
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.

8. Name three effects of protein denaturation.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Oil in Water
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

9. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Parabens
Plasmids
Pectin methyl esterase or galacturonase
Erythorbic Acid

10. Will lipid oxidation be higher at a water activity of .05 or .5?
Anthocyanins
.05
Sucrose
Polyphenol Oxidase

11. What is the structural difference between chlorophyll and pheophytia?
Anomeric
Nucleation or crystal formation and crystal growth.
Pheophytia does not have magnesium in porphyrin ring.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

12. What is a polymorphism?
Oil in Water
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
No
Sodium chloride reduces foam stability and sucrose improves foam stability.

13. During freezing What are the two stages in the crystallization process?
Sweet - Salty - Sour - and Bitter
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Polyphenoloxidase
Nucleation or crystal formation and crystal growth.

14. Which two amino acids is the aspartame derived from?
Aspartic Acid and Phenylalanine
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
Pheophytin forms
Phenophylin

15. 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
Prolamines
Arachidonic Acid
Capsaicin
Browning of freshly cut surfaces of fruits and vegetables.

16. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
14
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Fatty Acid and Alcohol
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

17. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Pectin methyl esterase or galacturonase
Erythorbic Acid
Speed of Light
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

18. Name 3 physical agents capable of denaturing proteins.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Ammonia - Water - Carbon Dioxide
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
45% - 52% - 90%

19. What pigment was first designated as anthocyanins?
Plasmids
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Blue pigment in flowers
Polyphenoloxidase

20. What does the 'c' stand for in the equation E=mc2?
Speed of Light
Polyphenols
Arachidonic Acid
20 carbons and 4 double bonds

21. What are the three stages of oxidative rancidity?
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.
Lipid oxidation
Milk
Initiation - Propagation - and Termination

22. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Oil in Water
A concentrate of microfibrillar proteins of fish muscle.
Osmosis
Bitter

23. Name 5 proteins with good foaming properties.
Polyphenol Oxidase
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.
Carmelization and Maillard
V=IR and P=VI or I x I x are

24. Name 3 chemical agents capable of denaturing proteins.
Lycopenes
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Polyphenols
Polyphenol Oxidase

25. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
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.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Capsaicin
Pheophytia does not have magnesium in porphyrin ring.

26. Waxes are composed of what two basic chemical entities?
Initiation - Propagation - and Termination
Fatty Acid (Ester linked) to Fatty Alcohol
Polyphenol Oxidase
HPLC has higher pressure than FPLC

27. How can a molecular weight of protein - DNA - and RNA be determined?
Thermus Aqauticus
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
2.5
Four

28. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
45% - 52% - 90%
NaCl (it dissociated to a 2M solution)
RNA transcribed to DNA
Yes

29. What is catalase?
Acetoin
Monosodium Glutamate
An enzyme that converts hydrogen peroxide to water plus oxygen.
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.

30. Waxes are composed of what two basic chemical entities?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
45% - 52% - 90%
Fatty Acid (Ester linked) to Fatty Alcohol
Polyphenols

31. How does ERH relate to water activity?
Fatty Acid (Ester linked) to Fatty Alcohol
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
pH below positive charge; pH at no charge; pH above negative charge
ERH=100 x Aw

32. What compounds oxidize to form brown color in fruits and vegetables?
Gliadins and Glutenins
Polyphenols
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Milk

33. 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
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Olive Green
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

34. How many carbon atoms are there in the fatty acid myristic acid?
14
Yes
Thickener in foods
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

35. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Phenylketonuria
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Linoleic Acid
Osmosis

36. What are 3 mesomorphic structures associated with lipids in the liquid state?
DNA transferred by cell to cell contact (bacterial sex).
Covalent (strongest) and Hydrophobic (Weakest)
Lamellar; Hexagonal I - II; Cubic
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

37. Name three effects of protein denaturation.
Thermus Aqauticus
Milk
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
It explodes

38. Name three non-nutritive sweeteners approved for use in USA?
Prolamines
Orange Juice
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Non-protein nitrogen

39. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Glycosides of anthocyanidins
14
They act as catalysts - speeding the polymerization of acrylamide.

40. What are the primary secondary - tertiary - and quaternary structures?
.05 M HCL
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.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Acetoin

41. What are the four basic flavors perceived by the tongue?
Primary butyric acid also caproic acid.
Sweet - Salty - Sour - and Bitter
Prolamines
Thermus Aqauticus

42. Will lipid oxidation be higher at a water activity of .05 or .5?
Whole Milk
.05
Orange Juice
Bitter

43. What are proteins which are soluble in 50-80% ethanol known as?
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.
Acetoin
20 carbons and 4 double bonds
Prolamines

44. In what food is butyric acid typically found?
Milk
Gliadins and Glutenins
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Thermus Aqauticus

45. What is the geometric configuration of double bonds in most natural fatty acids?
Cis
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Orange Juice
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

46. Name three factors useful in controlling enzyme activity.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Sodium bicarbonate generates CO2
Bitter
Carrageenan

47. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
They act as catalysts - speeding the polymerization of acrylamide.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
An enzyme that converts hydrogen peroxide to water plus oxygen.
Ascorbic Acid and Citric Acid

48. What is the name given to a mixture of equal parts of Darel Lisomers?
.05 M HCL
No
Fatty Acid (Ester linked) to Fatty Alcohol
Racemic Mixture

49. What ketohexose is most significant to food chemists?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Fructose
Arachidonic Acid
Acsulfame-K - Saccharin - Cyclamate - Aspartame

50. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Oil in Water
Phenylketonuria
Racemic Mixture
Linoleic Acid

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

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

Test your basic knowledge |

Food Chemistry

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

Certifications

IT Skills

Business Skills

Soft Skills

Vocabulary

Languages

Engineering

Health Sciences

English

Math

Other Major Subjects

Browse all subjects

Browse all tests

Most popular tests