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






2. What is surimi?






3. How is pH defined?






4. 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






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






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






7. What does the acronym NPN stand for?






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






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






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






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






12. Does kosmotrophil ion discourage water structure?






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






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






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






16. How does HPLC differ from FPLC?






17. What is an isomer that is cheaper than Vitamin C?






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






19. Name two reasons why fats are hydrogenated.






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






21. Name a naturally occurring protein sweetener.






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






23. 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






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






25. Define molarity molality - and normality.






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






27. Name 3 factors influencing the consistency of commercial fats.






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






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






30. What is the winterization process for an oil?






31. What does the acronym NPN stand for?






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






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






34. Name the three positively charged amino acids.






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






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






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






38. What pigment was first designated as anthocyanins?






39. What is a polymorphism?






40. What is the fundamental driving of electrophoresis?






41. What does the saponification value measure and how is it measured?






42. How does ERH relate to water activity?






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






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






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






46. What enzyme is most responsible for browning bananas?






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






48. 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






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






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