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Food Chemistry

Subjects : engineering, chemistry
  • Answer 50 questions in 15 minutes.
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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 toxic pigment is found in cottonseed endosperm?

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

3. Name two non-enzymatic browning reactions.

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

5. What is Carboxy-methyl cellulose often used for?

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

7. What is the winterization process for an oil?

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

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

10. 20 grams of amylose is added to 80 grams of water in a bearker; the boiling point is measured with an ordinary mercury-in-glass thermometer. What is the observed boiling point of the material in the beaker?

11. What does Reichert-Meissert Number measure?

12. What is the Peroxide Value a measure of?

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

14. Name two main gluten proteins.

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

16. What is surimi?

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

18. Name one way foam stability can be assessed.

19. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk

20. Name the two components that comprise the relaxing factor in muscle fibers.

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

22. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk

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

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

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

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

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

28. What are soluble polymers of anhydro-galacturonic acid and its esters called?

29. 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

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

31. How does ERH relate to water activity?

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

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

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

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

36. Name 5 proteins with good foaming properties.

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

38. How can a molecular weight of protein - DNA - and RNA be determined?

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

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

41. What are the three stages of oxidative rancidity?

42. What happens to chlorophyll on heating?

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

44. What is the name given to a mixture of equal parts of Darel Lisomers?

45. How does ERH relate to water activity?

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

47. What enzyme causes hyrolytic rancidity in milk?

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

49. What ketohexose is most significant to food chemists?

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