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 the strongest biochemical bond and the weakest biochemical bond.






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






3. What is the structural difference between chlorophyll and chlocophyllide?






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






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






6. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer






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






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






9. What pigment was first designated as anthocyanins?






10. What ketohexose is most significant to food chemists?






11. Q What reaction does the enzyme 'reverse transcriptase' catalyze?






12. What does the acronym NPN stand for?






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






14. What ketohexose is most significant to food chemists?






15. Name 3 chemical agents capable of denaturing proteins.






16. What enzyme is most responsible for browning bananas?






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






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






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






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






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






22. At what pH is benzoic acid most effective?






23. What is the chemical nature of anthocyanins?






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






25. Name one way foam stability can be assessed.






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






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






28. What does the acronym NPN stand for?






29. Is a disaccharide






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






31. Which two amino acids is the aspartame derived from?






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






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






34. Are sorbitol and mannitol sweet?






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






36. Waxes are composed of what two basic chemical entities?






37. What enzyme causes hyrolytic rancidity in milk?






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






39. What are the three stages of oxidative rancidity?






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






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






42. Name 3 chemical agents capable of denaturing proteins.






43. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?






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






45. What is a polymorphism?






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






47. How does ERH relate to water activity?






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






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






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