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Test your basic knowledge |
Food Chemistry
Start Test
Study First
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 effect would the addition of sodium bicarbonate have to chocolate?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Racemic Mixture
HPLC has higher pressure than FPLC
2. What is the chemical nomenclature for caffeine?
No
1 - 3 - 7-trimethylxanthine
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
3. Define molarity molality - and normality.
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Carrageenan
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
4. Name three factors useful in controlling enzyme activity.
Whole Milk
Initiation - Propagation - and Termination
Sodium bicarbonate generates CO2
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
5. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
D: None of the above
Emulsification
NaCl (it dissociated to a 2M solution)
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
6. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
RNA transcribed to DNA
Osmosis
20 carbons and 4 double bonds
Anomeric
7. Name two non-enzymatic browning reactions.
Prolamines
Lipid oxidation
Carmelization and Maillard
Chitin
8. What toxic pigment is found in cottonseed endosperm?
Gossypol (it is removed during the oil refining process)
Pheophytia does not have magnesium in porphyrin ring.
Water
HPLC has higher pressure than FPLC
9. In the enzyme Taq Polymerase What does Taq stand for?
D: None of the above
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Thermus Aqauticus
Pectins
10. What is the enzyme responsible for browning in apples and lettuce?
Polyphenol Oxidase
Monosodium Glutamate
Initiation - Propagation - and Termination
Yes
11. Name three effects of protein denaturation.
Chitin
Yes
Lamellar; Hexagonal I - II; Cubic
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
12. What is the main class of color compounds found in raspberries?
Capsaicin
Thickener in foods
Anthocyanins
Sweet - Salty - Sour - and Bitter
13. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
.05
Pectin Esterase - Polygalacturonase - Pectin Layase
Plasmids
14. What is the fundamental driving of electrophoresis?
The speed of a molecule is proportional to the surrounding voltage gradient.
A concentrate of microfibrillar proteins of fish muscle.
Pectin Esterase
Glycosides of anthocyanidins
15. How is pH defined?
Parabens
45% - 52% - 90%
Negative log of the hydrogen concentration (mol/l).
Covalent (strongest) and Hydrophobic (Weakest)
16. What compounds oxidize to form brown color in fruits and vegetables?
Yes
Polyphenols
Phenylketonuria
Thickener in foods
17. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Blue pigment in flowers
Polyphenol Oxidase
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
18. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Bitter
pH 3-5
Whole Milk
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
19. What two common compounds are used together as an antioxidative system?
Fatty Acid (Ester linked) to Fatty Alcohol
Pectin methyl esterase or galacturonase
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Ascorbic Acid and Citric Acid
20. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
NaCl (it dissociated to a 2M solution)
Capsaicin
HPLC has higher pressure than FPLC
Parabens
21. Name the two components that comprise the relaxing factor in muscle fibers.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
RNA transcribed to DNA
Aspartic Acid and Phenylalanine
Troponins and Tropomyosin
22. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Thamautin
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
They act as catalysts - speeding the polymerization of acrylamide.
pH 3-5
23. What is surimi?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
A concentrate of microfibrillar proteins of fish muscle.
NaCl (it dissociated to a 2M solution)
24. Name 3 physical agents capable of denaturing proteins.
Glycosides of anthocyanidins
14
Pectin Esterase
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
25. What are colloids that are stabilized by a layer of solvation called?
RNA transcribed to DNA
Emulsoids
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Anthocyanins
26. What charge will a protein have when the pH of its solution is below at - and above its pKa?
D: None of the above
DNA transferred by cell to cell contact (bacterial sex).
Pheophytin forms
pH below positive charge; pH at no charge; pH above negative charge
27. Alar is the trade name for what chemical compound?
Daminozide
Glycosides of anthocyanidins
Primary butyric acid also caproic acid.
Pectin methyl esterase or galacturonase
28. How many carbon atoms are there in the fatty acid myristic acid?
Polyphenols
14
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
29. Name the three positively charged amino acids.
Blue pigment in flowers
Ammonia - Water - Carbon Dioxide
Lysine - Arginine - and Histidine
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
30. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
NaCl (it dissociated to a 2M solution)
Monosodium Glutamate
Polyphenol Oxidase
Osmosis
31. Name the strongest biochemical bond and the weakest biochemical bond.
Covalent (strongest) and Hydrophobic (Weakest)
Gliadins and Glutenins
Parabens
RNA transcribed to DNA
32. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.
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33. What two types of compounds are joined with an ester bond to make a wax?
Olive Green
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Fatty Acid and Alcohol
Two aldehydes
34. Define molarity molality - and normality.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Ammonia - Water - Carbon Dioxide
Chitin
.05
35. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
1 - 3 - 7-trimethylxanthine
Two aldehydes
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Tryptophan
36. How many polypeptide chains make up an antibody?
Four
Sweet - Salty - Sour - and Bitter
45% - 52% - 90%
Emulsification
37. What are the three stages of oxidative rancidity?
pH 3-5
Initiation - Propagation - and Termination
Thermus Aqauticus
Daminozide
38. What does the acronym NPN stand for?
Water
Fat Oxidation
Acetoin
Non-protein nitrogen
39. How many polypeptide chains make up an antibody?
Aspartic Acid and Phenylalanine
Four
Chitin
pH below positive charge; pH at no charge; pH above negative charge
40. What is the enzyme that softens tomatoes?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Sucrose
Pectin Esterase
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
41. What are the primary secondary - tertiary - and quaternary structures?
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Olive Green
No
42. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Polyphenol Oxidase
Gossypol (it is removed during the oil refining process)
Oil in Water
Primary butyric acid also caproic acid.
43. What are two common reducing agents that break disulfide bonds in proteins?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Cis
44. Name two reasons why fats are hydrogenated.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Plasmids
.05
NaCl (it dissociated to a 2M solution)
45. When heated ammonium bicarbonate decomposes to form what end products?
Anomeric
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Four
Ammonia - Water - Carbon Dioxide
46. What are the three main steps in the autooxidation of lipids?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Cis
Glycosides of anthocyanidins
Initiation - Propagation - Termination
47. Are sorbitol and mannitol sweet?
Yes
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Pectin methylesterase & polygalacturonase
14
48. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Pectins
.05 M HCL
Two aldehydes
ERH=100 x Aw
49. What does Reichert-Meissert Number measure?
Daminozide
Yellow
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Primary butyric acid also caproic acid.
50. What two common compounds are used together as an antioxidative system?
Fatty Acid (Ester linked) to Fatty Alcohol
Ascorbic Acid and Citric Acid
Osmosis
Glycosides of anthocyanidins