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Test your basic knowledge |
Food Chemistry
Start Test
Study First
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. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Pectin Esterase - Polygalacturonase - Pectin Layase
20 carbons and 4 double bonds
NaCl (it dissociated to a 2M solution)
20 carbons and 4 double bonds
2. 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?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Browning of freshly cut surfaces of fruits and vegetables.
It explodes
Covalent (strongest) and Hydrophobic (Weakest)
3. Are sorbitol and mannitol sweet?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Blue pigment in flowers
Yes
Troponins and Tropomyosin
4. What is the winterization process for an oil?
Oil in Water
Pheophytia does not have magnesium in porphyrin ring.
Ammonia - Water - Carbon Dioxide
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
5. Is a disaccharide
Olive Green
Sucrose
Pectin Esterase - Polygalacturonase - Pectin Layase
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
6. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Bitter
pH below positive charge; pH at no charge; pH above negative charge
7. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Pectin methylesterase & polygalacturonase
RNA transcribed to DNA
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Carrageenan
8. What is the main class of color compounds found in raspberries?
Milk
Anthocyanins
Gliadins and Glutenins
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
9. 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?
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
It explodes
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Initiation - Propagation - and Termination
10. In the enzyme Taq Polymerase What does Taq stand for?
Primary butyric acid also caproic acid.
Pectin Esterase
Anomeric
Thermus Aqauticus
11. Name two reasons why fats are hydrogenated.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Capsaicin
12. Name 5 proteins with good foaming properties.
Whole Milk
Ascorbic Acid and Citric Acid
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
The degree of liquid drainage or foam collapse (foam reduction) after a given time - the time for total or half-drainage (or half-reduction in volume) - or the time before drainage starts.
13. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Nucleation or crystal formation and crystal growth.
Lycopenes
Orange Juice
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
14. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Arachidonic Acid
Phenylketonuria
Yellow
Carmelization and Maillard
15. At what pH is benzoic acid most effective?
Yes
pH 3-5
Phenylketonuria
Pectin Esterase - Polygalacturonase - Pectin Layase
16. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Lipid oxidation
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Yellow
17. What compounds oxidize to form brown color in fruits and vegetables?
The speed of a molecule is proportional to the surrounding voltage gradient.
Sucrose
RNA transcribed to DNA
Polyphenols
18. What does HLB stand for and What does a high and low HLB value indicate?
Fatty Acid and Alcohol
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
RNA transcribed to DNA
19. What two enzymes degrade pectic substances?
Pectin methylesterase & polygalacturonase
Thamautin
No
Parabens
20. Name 3 physical agents capable of denaturing proteins.
Water
Speed of Light
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Gliadins and Glutenins
21. Name three nonpolar polar - and charged amino acids.
Cis
Blue pigment in flowers
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Fatty Acid and Alcohol
22. What is the acid present in fish oil?
Thickener in foods
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
Arachidonic Acid
Four
23. During freezing What are the two stages in the crystallization process?
Prolamines
Aspartic Acid and Phenylalanine
Nucleation or crystal formation and crystal growth.
Initiation - Propagation - and Termination
24. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Emulsification
Pectins
Lycopenes
Daminozide
25. Alar is the trade name for what chemical compound?
D: None of the above
Initiation - Propagation - Termination
Daminozide
HPLC has higher pressure than FPLC
26. Does kosmotrophil ion discourage water structure?
Polyphenoloxidase
No
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Thamautin
27. What are the limiting amino acids in corn - potato - and green peas?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Anthocyanins
Fructose
28. How do sodium chloride and sucrose affect foam stability?
Blue pigment in flowers
Anthocyanins
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Sodium chloride reduces foam stability and sucrose improves foam stability.
29. What is the Peroxide Value a measure of?
Carrageenan
Nucleation or crystal formation and crystal growth.
Lysine - Arginine - and Histidine
Fat Oxidation
30. Name 5 chelating agents used in the food industry.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Chitin
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
Acetoin
31. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Daminozide
Fat Oxidation
Plasmids
32. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Anomeric
Two aldehydes
20 carbons and 4 double bonds
Acsulfame-K - Saccharin - Cyclamate - Aspartame
33. How many polypeptide chains make up an antibody?
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
.05
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Four
34. What is the geometric configuration of double bonds in most natural fatty acids?
Cis
Linoleic Acid
DNA transferred by cell to cell contact (bacterial sex).
Phenylketonuria
35. What is the name of the degradation compound of chlorophyll?
Pheophytin forms
Phenophylin
Two aldehydes
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
36. Alar is the trade name for what chemical compound?
2.5
D: None of the above
Daminozide
Anthocyanins
37. In what food is butyric acid typically found?
Lysine - Arginine - and Histidine
Tryptophan
Fatty Acid (Ester linked) to Fatty Alcohol
Milk
38. How many polypeptide chains make up an antibody?
Four
Negative log of the hydrogen concentration (mol/l).
Tryptophan
Chitin
39. Name two non-enzymatic browning reactions.
Carmelization and Maillard
Lysine - Arginine - and Histidine
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
40. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Orange Juice
Covalent (strongest) and Hydrophobic (Weakest)
Oil in Water
1 - 3 - 7-trimethylxanthine
41. Define molarity molality - and normality.
Emulsoids
Initiation - Propagation - Termination
Onions ( or leeks)
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
42. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Chitin
RNA transcribed to DNA
Onions ( or leeks)
43. Name 3 factors influencing the consistency of commercial fats.
Emulsification
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
44. Waxes are composed of what two basic chemical entities?
pH below positive charge; pH at no charge; pH above negative charge
Racemic Mixture
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
Fatty Acid (Ester linked) to Fatty Alcohol
45. What is the structural difference between chlorophyll and pheophytia?
Pheophytia does not have magnesium in porphyrin ring.
20 carbons and 4 double bonds
Emulsification
Carrageenan
46. What is a polymorphism?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
They act as catalysts - speeding the polymerization of acrylamide.
Plasmids
47. How is pH defined?
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
The degree of liquid drainage or foam collapse (foam reduction) after a given time - the time for total or half-drainage (or half-reduction in volume) - or the time before drainage starts.
2.5
Negative log of the hydrogen concentration (mol/l).
48. What is the acid present in fish oil?
Bitter
Oil in Water
Arachidonic Acid
Acetoin
49. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
No
Pectin methyl esterase or galacturonase
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
50. Name three non-nutritive sweeteners approved for use in USA?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Water
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Glycosides of anthocyanidins