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. Name three nonpolar polar - and charged amino acids.






2. Name three non-nutritive sweeteners approved for use in USA?






3. What is surimi?






4. Name 3 factors influencing the rate of lipid oxidation in foods.






5. What is a polymorphism?






6. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty






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






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






9. What does MSG stand for?






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






11. What is the chemical nomenclature for caffeine?






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






13. What ketohexose is most significant to food chemists?






14. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?






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






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






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






18. Name one way foam stability can be assessed.






19. Name a naturally occurring protein sweetener.






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






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






22. What does the saponification value measure and how is it measured?






23. How is pH defined?






24. What is the major color compound in tomatoes?






25. What is the winterization process for an oil?






26. What is the winterization process for an oil?






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






28. Name the most common functional property of phospholipids in food systems.






29. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.






30. Name 3 chemical agents capable of denaturing proteins.






31. What enzyme causes hyrolytic rancidity in milk?






32. What are the three stages of oxidative rancidity?






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






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






35. 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






36. In what food is butyric acid typically found?






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






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






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






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






41. Name the two components that comprise the relaxing factor in muscle fibers.






42. Name three effects of protein denaturation.






43. What two enzymes degrade pectic substances?






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






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






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






47. What two enzymes degrade pectic substances?






48. What is a polymorphism?






49. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?






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