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. At what pH is benzoic acid most effective?






2. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above






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






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






5. Name two enzymes that are involved in softening fruits.






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






7. Name the most common functional property of phospholipids in food systems.






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






9. Name two main gluten proteins.






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






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






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






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






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






15. Define molarity molality - and normality.






16. 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?






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






18. In what food is butyric acid typically found?






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






20. What does Reichert-Meissert Number measure?






21. What is surimi?






22. What does Acid Degree Value measure and how is it measured?






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






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






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






26. What is the chemical nomenclature for caffeine?






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






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






29. 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






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






31. Name the two components that comprise the relaxing factor in muscle fibers.






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






33. What pigment was first designated as anthocyanins?






34. Define molarity molality - and normality.






35. During freezing What are the two stages in the crystallization process?






36. How does ERH relate to water activity?






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






38. What ketohexose is most significant to food chemists?






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






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






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






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






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






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






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. Waxes are composed of what two basic chemical entities?






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






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






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






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