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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 is catalase?






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






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






4. What does the acronym NPN stand for?






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






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






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






8. How does ERH relate to water activity?






9. Name 5 chelating agents used in the food industry.






10. Name two main gluten proteins.






11. Name two main gluten proteins.






12. 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?






13. Name two reasons why fats are hydrogenated.






14. What is surimi?






15. Name 3 chemical agents capable of denaturing proteins.






16. In genetics What is conjugation?






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






18. Name two non-enzymatic browning reactions.






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






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






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






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






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






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






25. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above






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






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






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






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






30. What does MSG stand for?






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






32. Name three factors useful in controlling enzyme activity.






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






34. What two enzymes degrade pectic substances?






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






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






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






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






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






40. Is a disaccharide






41. How is pH defined?






42. How is pH defined?






43. What does the acronym NPN stand for?






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






45. 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?






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






47. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.

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






49. Name three effects of protein denaturation.






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