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






2. What is an isomer that is cheaper than Vitamin C?






3. What does Reichert-Meissert Number measure?






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






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






6. Are sorbitol and mannitol sweet?






7. Contains the lowest content of water






8. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?






9. What ketohexose is most significant to food chemists?






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






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






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






13. What enzyme is most responsible for browning bananas?






14. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?






15. How does HPLC differ from FPLC?






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






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






18. What two enzymes degrade pectic substances?






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






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






21. What are proteins which are soluble in 50-80% ethanol known as?






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






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






24. What does Reichert-Meissert Number measure?






25. What are the three stages of oxidative rancidity?






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






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






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






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






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






31. Name 3 factors influencing the consistency of commercial fats.






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






33. What is acid proteolysis?






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






35. Is a disaccharide






36. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?






37. Name the three positively charged amino acids.






38. What is the Peroxide Value a measure of?






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






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






41. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.






42. How does ERH relate to water activity?






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. Waxes are composed of what two basic chemical entities?






45. Q What reaction does the enzyme 'reverse transcriptase' catalyze?






46. In what food is butyric acid typically found?






47. What is the chemical nomenclature for caffeine?






48. What compounds oxidize to form brown color in fruits and vegetables?






49. What happens to a bottle of wine if before you bottle it you forget to put the stuff in it that prevents it from fermenting?






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







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