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






2. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?






3. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?






4. What two types of compounds are joined with an ester bond to make a wax?






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






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






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






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






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






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






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






12. What two common compounds are used together as an antioxidative system?






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






14. Name one way foam stability can be assessed.






15. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?






16. What are proteins which are soluble in 50-80% ethanol known as?






17. Name 5 proteins with good foaming properties.






18. 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?






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






20. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.






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






22. What is Ohm's Law and What is Power Equation?






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






24. How does HPLC differ from FPLC?






25. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?






26. How many polypeptide chains make up an antibody?






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






28. Will lipid oxidation be higher at a water activity of .05 or .5?






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






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






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






32. What is a polymorphism?






33. If you take 20 ml of .1 M NaOH to titrate 40 mL of an HCL solution to the penolphthalein end point What is the molarity of the HCL solution?






34. 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






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






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






37. What is acid proteolysis?






38. In the enzyme Taq Polymerase What does Taq stand for?






39. What is the enzyme that softens tomatoes?






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






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






42. Name two reasons why fats are hydrogenated.






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






44. What is the Peroxide Value a measure of?






45. What are the three stages of oxidative rancidity?






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






47. Name two reasons why fats are hydrogenated.






48. Name two main gluten proteins.






49. Name three factors useful in controlling enzyme activity.






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