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






2. Name two main gluten proteins.






3. Name three effects of protein denaturation.






4. What is the name given to a mixture of equal parts of Darel Lisomers?






5. What two enzymes degrade pectic substances?






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






7. How does HPLC differ from FPLC?






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






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






10. Are sorbitol and mannitol sweet?






11. Name one way foam stability can be assessed.






12. What does Reichert-Meissert Number measure?






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






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






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






16. 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?






17. What is surimi?






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






19. What two enzymes degrade pectic substances?






20. How is pH defined?






21. What is the major color compound in tomatoes?






22. Name 5 proteins with good foaming properties.






23. Name three factors useful in controlling enzyme activity.






24. Name two reasons why fats are hydrogenated.






25. What are the fructose contents in commercial HFCS products.






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






27. What does MSG stand for?






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






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






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






31. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.

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






33. What is the enzyme that softens tomatoes?






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






35. What enzyme causes hyrolytic rancidity in milk?






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






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






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






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






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






41. What is Ohm's Law and What is Power Equation?






42. How many carbon atoms are there in the fatty acid myristic acid?






43. 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






44. What are the three stages of oxidative rancidity?






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






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






47. What pigment was first designated as anthocyanins?






48. Are sorbitol and mannitol sweet?






49. In what food is butyric acid typically found?






50. Name 3 physical agents capable of denaturing proteins.