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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 two types of compounds are joined with an ester bond to make a wax?






2. Name two reasons why fats are hydrogenated.






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






4. Match the number of carbon atoms with the common name of these saturated fatty acids. Carbon #: 4:0 10:0 - 12:0 -14:0 - 16:0 - 18:0Common Name: Myristic - Butyric - Capric - Lauric - Stearic - Palmitic






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

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






7. What enzyme is most responsible for browning bananas?






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






9. Name three factors useful in controlling enzyme activity.






10. What is the fundamental driving of electrophoresis?






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






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






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






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






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






16. What are the four basic flavors perceived by the tongue?






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






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






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






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






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






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






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






24. What is surimi?






25. What are colloids that are stabilized by a layer of solvation called?






26. What is the major color compound in tomatoes?






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






28. 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






29. 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






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






31. What is the chemical nomenclature for caffeine?






32. What compounds oxidize to form brown color in fruits and vegetables?






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






34. 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?






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






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






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






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






39. What is the common name for 9 12 - cis-cis-octa dienoic acid?






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






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






42. 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?






43. What two enzymes degrade pectic substances?






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

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45. Name two main gluten proteins.






46. Is a disaccharide






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






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






49. What is the fundamental driving of electrophoresis?






50. Name a naturally occurring protein sweetener.