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. Name 3 factors influencing the consistency of commercial fats.






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






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






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






5. 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?






6. How is pH defined?






7. Name 3 chemical agents capable of denaturing proteins.






8. What is the chemical nature of anthocyanins?






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






10. At what pH is benzoic acid most effective?






11. Name 5 proteins with good foaming properties.






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






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






14. Name 3 physical agents capable of denaturing proteins.






15. What ketohexose is most significant to food chemists?






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






17. 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?






18. When heated ammonium bicarbonate decomposes to form what end products?






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






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






21. What is surimi?






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






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






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






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






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






28. Name three factors useful in controlling enzyme activity.






29. What does Reichert-Meissert Number measure?






30. What pigment was first designated as anthocyanins?






31. What is acid proteolysis?






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






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






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






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






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






37. Name two non-enzymatic browning reactions.






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






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






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






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






42. Is a disaccharide






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






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






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






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






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






48. What is the chemical nomenclature for caffeine?






49. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?






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