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. Which two amino acids is the aspartame derived from?






2. Name two main gluten proteins.






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






4. Waxes are composed of what two basic chemical entities?






5. What are the three stages of oxidative rancidity?






6. What enzyme is most responsible for browning bananas?






7. Name two non-enzymatic browning reactions.






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






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






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






11. Name two non-enzymatic browning reactions.






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






13. What does the acronym NPN stand for?






14. What happens to chlorophyll on heating?






15. At what pH is benzoic acid most effective?






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






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






18. 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?






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






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






21. 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?






22. What are the three stages of oxidative rancidity?






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






24. What toxic pigment is found in cottonseed endosperm?






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






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






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






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






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






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






31. What is catalase?






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






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






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






35. 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






36. Name one way foam stability can be assessed.






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






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






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






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






41. What happens to chlorophyll on heating?






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






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






44. Name the strongest biochemical bond and the weakest biochemical bond.






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






46. Name a naturally occurring protein sweetener.






47. Name one way foam stability can be assessed.






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






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






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