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






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






3. What is the chemical nomenclature for caffeine?






4. What is the major color compound in tomatoes?






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






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






7. 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






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






9. Name one way foam stability can be assessed.






10. What is the acid present in fish oil?






11. What degradative enzyme causes browning in apples - pears - bananas - and peaches?






12. What ketohexose is most significant to food chemists?






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






14. How is pH defined?






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






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






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






18. 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?






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






20. Contains the lowest content of water






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






22. Is a disaccharide






23. What toxic pigment is found in cottonseed endosperm?






24. What is the structural difference between chlorophyll and chlocophyllide?






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






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






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






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






29. What pigment was first designated as anthocyanins?






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






31. What enzyme causes hyrolytic rancidity in milk?






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






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






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






35. What is surimi?






36. How is pH defined?






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






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

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






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






41. What enzyme causes hyrolytic rancidity in milk?






42. Does kosmotrophil ion discourage water structure?






43. What is the structural difference between chlorophyll and pheophytia?






44. Name 5 proteins with good foaming properties.






45. What is the Peroxide Value a measure of?






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






47. In genetics What is conjugation?






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






49. Name 5 proteins with good foaming properties.






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