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






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






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






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






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






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






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






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






9. What is the winterization process for an oil?






10. What are the three stages of oxidative rancidity?






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






12. Name 5 proteins with good foaming properties.






13. 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?






14. What is catalase?






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






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






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






18. What does the saponification value measure and how is it measured?






19. What is the fundamental driving of electrophoresis?






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






21. Define molarity molality - and normality.






22. What two enzymes degrade pectic substances?






23. Name three effects of protein denaturation.






24. Contains the lowest content of water






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






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






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






28. What is the acid present in fish oil?






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






30. What does MSG stand for?






31. 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






32. What is the chemical nature of anthocyanins?






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






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






35. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?






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






37. 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?






38. 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






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






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






41. What enzyme is most responsible for browning bananas?






42. Name three factors useful in controlling enzyme activity.






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






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






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






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






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






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






49. What does the acronym NPN stand for?






50. How does HPLC differ from FPLC?