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 does Reichert-Meissert Number measure?






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






3. Name 3 physical agents capable of denaturing proteins.






4. Name two non-enzymatic browning reactions.






5. What is surimi?






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






7. Name two non-enzymatic browning reactions.






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






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






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






11. What does the acronym NPN stand for?






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






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






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






15. Name a naturally occurring protein sweetener.






16. What is catalase?






17. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?






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






19. In what food is butyric acid typically found?






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






21. How many carbon atoms are there in the fatty acid myristic acid?






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






23. What is the Peroxide Value a measure of?






24. What is surimi?






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






26. What are the three main steps in the autooxidation of lipids?






27. What are the only phenols approved for use in the microbiological preservation of foods?






28. Is a disaccharide






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






30. What ketohexose is most significant to food chemists?






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






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






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






34. What is the chemical nature of anthocyanins?






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






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






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






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






39. How many polypeptide chains make up an antibody?






40. At what pH is benzoic acid most effective?






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






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






43. 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






44. What effect would the addition of sodium bicarbonate have to chocolate?






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






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






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






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






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






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