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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 acid proteolysis?






2. What is the chemical nomenclature for caffeine?






3. What are the three stages of oxidative rancidity?






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






5. What are 3 mesomorphic structures associated with lipids in the liquid state?






6. Peptide bond formation results in the formation of what secondary compound?






7. Define molarity molality - and normality.






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






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






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






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






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






13. 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






14. Name 3 chemical agents capable of denaturing proteins.






15. What toxic pigment is found in cottonseed endosperm?






16. What does the acronym NPN stand for?






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






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






19. Contains the lowest content of water






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






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






22. At what pH is benzoic acid most effective?






23. What are the limiting amino acids in corn - potato - and green peas?






24. Match the number of carbon atoms with the common name of these saturated fatty acids. Carbon #: 4:0 10:0 - 12:0 -14:0 - 16:0 - 18:0Common Name: Myristic - Butyric - Capric - Lauric - Stearic - Palmitic






25. What are colloids that are stabilized by a layer of solvation called?






26. 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






27. What is catalase?






28. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?






29. How is pH defined?






30. How many carbon atoms and how many double bonds are there in arachidonic acid?






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






32. What is the Peroxide Value a measure of?






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






34. A chlorophyll molecule reacting with magnesium exhibits what shade of green?






35. What is the fundamental driving of electrophoresis?






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






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






38. 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






39. Name three non-nutritive sweeteners approved for use in USA?






40. 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?






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






42. What is the common name for 9 12 - cis-cis-octa dienoic acid?






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






44. When heated ammonium bicarbonate decomposes to form what end products?






45. What does MSG stand for?






46. What two enzymes degrade pectic substances?






47. In genetics What is conjugation?






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






49. 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?






50. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?







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