Test your basic knowledge |

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






2. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?






3. What enzyme causes hyrolytic rancidity in milk?






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






5. Name 3 physical agents capable of denaturing proteins.






6. What is a polymorphism?






7. If you take 20 ml of .1 M NaOH to titrate 40 mL of an HCL solution to the penolphthalein end point What is the molarity of the HCL solution?






8. Name three effects of protein denaturation.






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






10. Name 5 proteins with good foaming properties.






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






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






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






14. In the enzyme Taq Polymerase What does Taq stand for?






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






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






17. Name three factors useful in controlling enzyme activity.






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






19. 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






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






21. What are the three stages of oxidative rancidity?






22. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?






23. What is acid proteolysis?






24. In genetics What is conjugation?






25. Name two non-enzymatic browning reactions.






26. What are the primary secondary - tertiary - and quaternary structures?






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






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






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






30. What are two common reducing agents that break disulfide bonds in proteins?






31. Is a disaccharide






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






33. How is pH defined?






34. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?






35. What is the chemical nomenclature for caffeine?






36. What compounds oxidize to form brown color in fruits and vegetables?






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






38. What is the Peroxide Value a measure of?






39. What is the winterization process for an oil?






40. Name 3 chemical agents capable of denaturing proteins.






41. How can a molecular weight of protein - DNA - and RNA be determined?






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






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






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






45. How does HPLC differ from FPLC?






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






47. What does Reichert-Meissert Number measure?






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






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






50. In what food is butyric acid typically found?