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






2. What is the winterization process for an oil?






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






4. 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?






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






6. What does MSG stand for?






7. What enzyme causes hyrolytic rancidity in milk?






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






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






10. Does kosmotrophil ion discourage water structure?






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






12. What is the major color compound in tomatoes?






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






14. 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






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






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






17. What ketohexose is most significant to food chemists?






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






19. 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






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






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






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






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






24. 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






25. What is the chemical nature of anthocyanins?






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






27. Name a naturally occurring protein sweetener.






28. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?






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






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






31. What is the enzyme that softens tomatoes?






32. What is the enzyme that softens tomatoes?






33. In what food is butyric acid typically found?






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






35. What does MSG stand for?






36. How is pH defined?






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






38. What happens to a bottle of wine if before you bottle it you forget to put the stuff in it that prevents it from fermenting?






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






40. What is the Peroxide Value a measure of?






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






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






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






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






45. What is the major color compound in tomatoes?






46. What does Reichert-Meissert Number measure?






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






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






49. What happens to a bottle of wine if before you bottle it you forget to put the stuff in it that prevents it from fermenting?






50. What pigment was first designated as anthocyanins?