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 compounds oxidize to form brown color in fruits and vegetables?






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






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






4. What enzyme causes hyrolytic rancidity in milk?






5. What is the main class of color compounds found in raspberries?






6. What does the acronym NPN stand for?






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






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






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






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






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






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






13. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?






14. What is acid proteolysis?






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






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






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






18. What are the fructose contents in commercial HFCS products.






19. What happens to chlorophyll on heating?






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






21. Q What reaction does the enzyme 'reverse transcriptase' catalyze?






22. How does HPLC differ from FPLC?






23. What is the structural difference between chlorophyll and pheophytia?






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






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






26. 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






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






28. Is a disaccharide






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






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






31. 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?






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






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






34. Name two non-enzymatic browning reactions.






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






36. Define molarity molality - and normality.






37. What is the fundamental driving of electrophoresis?






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






39. What are the primary secondary - tertiary - and quaternary structures?






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






41. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?






42. What is the enzyme that softens tomatoes?






43. What enzyme causes hyrolytic rancidity in milk?






44. In genetics What is conjugation?






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






46. What is the structural difference between chlorophyll and chlocophyllide?






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

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






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






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