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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. 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






2. What are the four basic flavors perceived by the tongue?






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






4. 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?






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






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






7. What two types of compounds are joined with an ester bond to make a wax?






8. What is a polymorphism?






9. Name the three positively charged amino acids.






10. What is the protein efficiency ratio (PER) of casein?






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






12. What is the chemical nature of anthocyanins?






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






14. Name 5 chelating agents used in the food industry.






15. How do sodium chloride and sucrose affect foam stability?






16. What are the three main steps in the autooxidation of lipids?






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






18. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?






19. What is catalase?






20. Name three effects of protein denaturation.






21. Define molarity molality - and normality.






22. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?






23. Name three effects of protein denaturation.






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






25. Name two non-enzymatic browning reactions.






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






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






28. Does kosmotrophil ion discourage water structure?






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






30. What is surimi?






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






32. What is the Peroxide Value a measure of?






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






34. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?






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






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






37. How do sodium chloride and sucrose affect foam stability?






38. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?






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






40. What pigment was first designated as anthocyanins?






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






42. What is the chemical nomenclature for caffeine?






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

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44. 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






45. What is the chemical nature of anthocyanins?






46. At what pH is benzoic acid most effective?






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






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






49. What is the enzyme that softens tomatoes?






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







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