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






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






3. What happens to chlorophyll on heating?






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






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






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






7. What is the major color compound in tomatoes?






8. What charge will a protein have when the pH of its solution is below at - and above its pKa?






9. What pigment was first designated as anthocyanins?






10. What is the geometric configuration of double bonds in most natural fatty acids?






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






12. What is the enzyme that softens tomatoes?






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






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






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






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






17. What are colloids that are stabilized by a layer of solvation called?






18. How does HPLC differ from FPLC?






19. 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?






20. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?






21. Is a disaccharide






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






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






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






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






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






27. Name two non-enzymatic browning reactions.






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






29. What is the chemical nomenclature for caffeine?






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






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






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






33. In what food is butyric acid typically found?






34. What is the name of the degradation compound of chlorophyll?






35. What enzyme is most responsible for browning bananas?






36. What is the acid present in fish oil?






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






38. How does ERH relate to water activity?






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






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






41. What is surimi?






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






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. Does kosmotrophil ion discourage water structure?






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






46. Contains the lowest content of water






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






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






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






50. What is the acid present in fish oil?







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