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. How does HPLC differ from FPLC?






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






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






4. How is pH defined?






5. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?






6. How does ERH relate to water activity?






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






8. How many carbon atoms are there in the fatty acid myristic acid?






9. Name 3 physical agents capable of denaturing proteins.






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






11. What is acid proteolysis?






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






13. What ketohexose is most significant to food chemists?






14. Are sorbitol and mannitol sweet?






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






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






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






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






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






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






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






22. What enzyme is most responsible for browning bananas?






23. In what food is butyric acid typically found?






24. What does Reichert-Meissert Number measure?






25. Peptide bond formation results in the formation of what secondary compound?






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






27. What is the chemical nature of anthocyanins?






28. Match the number of carbon atoms with the common name of these saturated fatty acids. Carbon #: 4:0 10:0 - 12:0 -14:0 - 16:0 - 18:0Common Name: Myristic - Butyric - Capric - Lauric - Stearic - Palmitic






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






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






31. What is the chemical nature of anthocyanins?






32. Name the three positively charged amino acids.






33. How many polypeptide chains make up an antibody?






34. Give one word for a carbon atom involved in hemiacetal or acetal formation.






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






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






37. Which two amino acids is the aspartame derived from?






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






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






40. Name three effects of protein denaturation.






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






42. What two enzymes degrade pectic substances?






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






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






45. How does HPLC differ from FPLC?






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






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






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






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






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