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Test your basic knowledge |
Food Chemistry
Start Test
Study First
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. How does HPLC differ from FPLC?
Sucrose
HPLC has higher pressure than FPLC
Primary butyric acid also caproic acid.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
2. What effect would the addition of sodium bicarbonate have to chocolate?
Milk
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Sucrose
Gliadins and Glutenins
3. What is the chemical nature of anthocyanins?
Glycosides of anthocyanidins
Chlocophyllide does not have a phytoltail
It explodes
Phenylketonuria
4. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Two aldehydes
Troponins and Tropomyosin
Lamellar; Hexagonal I - II; Cubic
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
5. 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
NaCl (it dissociated to a 2M solution)
Orange Juice
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Browning of freshly cut surfaces of fruits and vegetables.
6. Name one way foam stability can be assessed.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
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.
Pectin Esterase
Sodium chloride reduces foam stability and sucrose improves foam stability.
7. What are the limiting amino acids in corn - potato - and green peas?
Covalent (strongest) and Hydrophobic (Weakest)
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
HPLC has higher pressure than FPLC
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
8. Name two enzymes that are involved in softening fruits.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Plasmids
Pectin Esterase - Polygalacturonase - Pectin Layase
Tryptophan
9. What ketohexose is most significant to food chemists?
Racemic Mixture
Blue pigment in flowers
Pectin methylesterase & polygalacturonase
Fructose
10. What is an isomer that is cheaper than Vitamin C?
.05
Erythorbic Acid
Polyphenol Oxidase
V=IR and P=VI or I x I x are
11. What are the limiting amino acids in corn - potato - and green peas?
ERH=100 x Aw
Yellow
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Fat Oxidation
12. In genetics What is conjugation?
The speed of a molecule is proportional to the surrounding voltage gradient.
Plasmids
DNA transferred by cell to cell contact (bacterial sex).
Cis
13. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Phenylketonuria
Yes
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.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
14. What is the Peroxide Value a measure of?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Arachidonic Acid
Fat Oxidation
15. What is the acid present in fish oil?
Arachidonic Acid
Thickener in foods
Fatty Acid (Ester linked) to Fatty Alcohol
Pectin Esterase - Polygalacturonase - Pectin Layase
16. What is the winterization process for an oil?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Yellow
Arachidonic Acid
pH below positive charge; pH at no charge; pH above negative charge
17. Name 3 chemical agents capable of denaturing proteins.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Emulsification
Olive Green
18. What are the primary secondary - tertiary - and quaternary structures?
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.
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.
Pheophytin forms
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
19. Alar is the trade name for what chemical compound?
Daminozide
Browning of freshly cut surfaces of fruits and vegetables.
Ammonia - Water - Carbon Dioxide
Water
20. What is the common name for 9 12 - cis-cis-octa dienoic acid?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Anomeric
Linoleic Acid
Emulsification
21. What does the acronym NPN stand for?
Non-protein nitrogen
Cis
2.5
An enzyme that converts hydrogen peroxide to water plus oxygen.
22. Which two amino acids is the aspartame derived from?
Phenophylin
Aspartic Acid and Phenylalanine
Monosodium Glutamate
Milk
23. What is the main class of color compounds found in raspberries?
pH 3-5
Sucrose
Anthocyanins
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
24. What does MSG stand for?
Monosodium Glutamate
Linoleic Acid
Parabens
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
25. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Erythorbic Acid
Two aldehydes
Phenophylin
26. 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
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
A concentrate of microfibrillar proteins of fish muscle.
Monosodium Glutamate
27. 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?
Glycosides of anthocyanidins
Milk
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
28. What does Acid Degree Value measure and how is it measured?
Linoleic Acid
Emulsification
Pectins
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
29. Name 3 physical agents capable of denaturing proteins.
The speed of a molecule is proportional to the surrounding voltage gradient.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Covalent (strongest) and Hydrophobic (Weakest)
30. What are colloids that are stabilized by a layer of solvation called?
Capsaicin
Browning of freshly cut surfaces of fruits and vegetables.
Emulsoids
45% - 52% - 90%
31. What metabolic end product does the Voges-Proskauer test detect?
Fat Oxidation
Acetoin
D: None of the above
Milk
32. Alar is the trade name for what chemical compound?
RNA transcribed to DNA
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Polyphenol Oxidase
Daminozide
33. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Arachidonic Acid
Linoleic Acid
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
34. What is Carboxy-methyl cellulose often used for?
Carrageenan
Thickener in foods
Fatty Acid and Alcohol
Gliadins and Glutenins
35. In the enzyme Taq Polymerase What does Taq stand for?
Chitin
Ascorbic Acid and Citric Acid
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Thermus Aqauticus
36. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
pH 3-5
RNA transcribed to DNA
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Plasmids
37. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Anomeric
38. Name 4 advantages of using enzymes in food processing.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Daminozide
Glycosides of anthocyanidins
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
39. What is the enzyme that softens tomatoes?
Pectin Esterase
Pectin methylesterase & polygalacturonase
Speed of Light
Pectin Esterase - Polygalacturonase - Pectin Layase
40. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Troponins and Tropomyosin
Two aldehydes
Phenylketonuria
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
41. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Pheophytin forms
Phenylketonuria
Pheophytin forms
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
42. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
The speed of a molecule is proportional to the surrounding voltage gradient.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Plasmids
Erythorbic Acid
43. What enzyme causes hyrolytic rancidity in milk?
Polyphenol Oxidase
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Lipase
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
44. What pigment was first designated as anthocyanins?
Blue pigment in flowers
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.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Thermus Aqauticus
45. What are soluble polymers of anhydro-galacturonic acid and its esters called?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Pectins
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Anthocyanins
46. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Chitin
Sodium chloride reduces foam stability and sucrose improves foam stability.
Fatty Acid and Alcohol
Acsulfame-K - Saccharin - Cyclamate - Aspartame
47. What enzyme is most responsible for browning bananas?
Phenophylin
Lamellar; Hexagonal I - II; Cubic
Water
Polyphenol Oxidase
48. In genetics What is conjugation?
Gliadins and Glutenins
DNA transferred by cell to cell contact (bacterial sex).
Pectin methyl esterase or galacturonase
Gliadins and Glutenins
49. What are the four basic flavors perceived by the tongue?
Fatty Acid (Ester linked) to Fatty Alcohol
Ascorbic Acid and Citric Acid
Sweet - Salty - Sour - and Bitter
Two aldehydes
50. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Pheophytia does not have magnesium in porphyrin ring.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Anomeric
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.