Test your basic knowledge |

Food 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 kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Phenophylin
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Yes
Emulsoids

2. What does HLB stand for and What does a high and low HLB value indicate?
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.
Pectin methylesterase & polygalacturonase
HPLC has higher pressure than FPLC
Pectin Esterase

3. What are proteins which are soluble in 50-80% ethanol known as?
Erythorbic Acid
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Troponins and Tropomyosin
Prolamines

4. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Carrageenan
Polyphenols
HPLC has higher pressure than FPLC
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

5. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Capsaicin
Nucleation or crystal formation and crystal growth.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

6. What is the structural difference between chlorophyll and chlocophyllide?
Pheophytin forms
Nucleation or crystal formation and crystal growth.
Fatty Acid and Alcohol
Chlocophyllide does not have a phytoltail

7. What does the iodine value measure and how is it measured?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Ammonia - Water - Carbon Dioxide
.05 M HCL
HPLC has higher pressure than FPLC

8. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Anomeric
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
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.

9. Name 5 chelating agents used in the food industry.
.05
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Bright green
V=IR and P=VI or I x I x are

10. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
20 carbons and 4 double bonds
Pectin methyl esterase or galacturonase
Non-protein nitrogen
Pectin Esterase

11. 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?
ERH=100 x Aw
.05 M HCL
Lamellar; Hexagonal I - II; Cubic
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

12. Name two non-enzymatic browning reactions.
Emulsification
.05
Fatty Acid and Alcohol
Carmelization and Maillard

13. Name the strongest biochemical bond and the weakest biochemical bond.
No
Covalent (strongest) and Hydrophobic (Weakest)
No
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

14. What enzyme is most responsible for browning bananas?
Lamellar; Hexagonal I - II; Cubic
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Polyphenol Oxidase
Speed of Light

15. What are the primary secondary - tertiary - and quaternary structures?
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
.05
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.
2.5

16. At low water activity What is the main deteriorative concern?
Two aldehydes
Polyphenol Oxidase
Polyphenols
Lipid oxidation

17. What is the winterization process for an oil?
Blue pigment in flowers
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Sodium chloride reduces foam stability and sucrose improves foam stability.
Browning of freshly cut surfaces of fruits and vegetables.

18. What is the winterization process for an oil?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Ascorbic Acid and Citric Acid
Sodium bicarbonate generates CO2
Olive Green

19. What are the fructose contents in commercial HFCS products.
Fructose
45% - 52% - 90%
Daminozide
Water

20. What is the protein efficiency ratio (PER) of casein?
Sweet - Salty - Sour - and Bitter
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
2.5
Polyphenol Oxidase

21. In genetics What is conjugation?
Gossypol (it is removed during the oil refining process)
Onions ( or leeks)
DNA transferred by cell to cell contact (bacterial sex).
Speed of Light

22. Name three non-nutritive sweeteners approved for use in USA?
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.
Emulsification
Acsulfame-K - Saccharin - Cyclamate - Aspartame

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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

24. Peptide bond formation results in the formation of what secondary compound?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Water
45% - 52% - 90%
Four

25. What is the main class of color compounds found in raspberries?
Anthocyanins
Lysine - Arginine - and Histidine
Pectin Esterase
Pectin Esterase - Polygalacturonase - Pectin Layase

26. Name the three positively charged amino acids.
Lysine - Arginine - and Histidine
Orange Juice
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Daminozide

27. What enzyme causes hyrolytic rancidity in milk?
Racemic Mixture
Lipase
V=IR and P=VI or I x I x are
Fructose

28. What two common compounds are used together as an antioxidative system?
ERH=100 x Aw
Acetoin
Bright green
Ascorbic Acid and Citric Acid

29. Name three effects of protein denaturation.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Blue pigment in flowers

30. What does the acronym NPN stand for?
The speed of a molecule is proportional to the surrounding voltage gradient.
Gossypol (it is removed during the oil refining process)
Non-protein nitrogen
Pheophytin forms

31. How can a molecular weight of protein - DNA - and RNA be determined?
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.
Initiation - Propagation - Termination
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Two aldehydes

32. What is the enzyme that softens tomatoes?
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.
Pectin Esterase
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
2.5

33. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Phenylketonuria
Olive Green
Linoleic Acid
Gossypol (it is removed during the oil refining process)

34. How is pH defined?
Pheophytin forms
Negative log of the hydrogen concentration (mol/l).
Bitter
Osmosis

35. 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
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
D: None of the above
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Lycopenes

36. Name two reasons why fats are hydrogenated.
Ammonia - Water - Carbon Dioxide
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
2.5
DNA transferred by cell to cell contact (bacterial sex).

37. In the enzyme Taq Polymerase What does Taq stand for?
Milk
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Thermus Aqauticus

38. What are the primary secondary - tertiary - and quaternary structures?
Gliadins and Glutenins
Emulsoids
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
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.

39. Alar is the trade name for what chemical compound?
Speed of Light
Daminozide
Fat Oxidation
Thermus Aqauticus

40. What pigment was first designated as anthocyanins?
14
Blue pigment in flowers
It explodes
Pectin Esterase - Polygalacturonase - Pectin Layase

41. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Oil in Water
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
45% - 52% - 90%
Initiation - Propagation - and Termination

42. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Pheophytia does not have magnesium in porphyrin ring.
Pectin methyl esterase or galacturonase
Pheophytin forms
Speed of Light

43. Alar is the trade name for what chemical compound?
Daminozide
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Four
pH 3-5

44. What are the fructose contents in commercial HFCS products.
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
Onions ( or leeks)
HPLC has higher pressure than FPLC
45% - 52% - 90%

45. What ketohexose is most significant to food chemists?
Pectin Esterase
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Carrageenan
Fructose

46. Is a disaccharide
Troponins and Tropomyosin
Sucrose
.05
Plasmids

47. What is the geometric configuration of double bonds in most natural fatty acids?
A concentrate of microfibrillar proteins of fish muscle.
Gliadins and Glutenins
Thickener in foods
Cis

48. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Yellow
ERH=100 x Aw
Troponins and Tropomyosin
.05 M HCL

49. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Two aldehydes
Non-protein nitrogen
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Milk

50. 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
Linoleic Acid
Troponins and Tropomyosin
Sodium bicarbonate generates CO2
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)