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






2. In genetics What is conjugation?






3. Name two main gluten proteins.






4. What pigment was first designated as anthocyanins?






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






6. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?






7. 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?






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






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






10. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?






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






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






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






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






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






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






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






18. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?






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






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






21. What are the three stages of oxidative rancidity?






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






23. What ketohexose is most significant to food chemists?






24. Name 3 physical agents capable of denaturing proteins.






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






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






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






28. How does HPLC differ from FPLC?






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






30. What is the acid present in fish oil?






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






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






34. Name 4 advantages of using enzymes in food processing.






35. What is acid proteolysis?






36. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?






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






38. What is the Peroxide Value a measure of?






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






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






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






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






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






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






45. What pigment was first designated as anthocyanins?






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






47. Name three effects of protein denaturation.






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






49. What is catalase?






50. Name two reasons why fats are hydrogenated.