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






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






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






4. What is the chemical nomenclature for caffeine?






5. What are the three stages of oxidative rancidity?






6. What is the enzyme that softens tomatoes?






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






8. 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






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






10. 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?






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






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






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






14. Name three effects of protein denaturation.






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






16. What does Reichert-Meissert Number measure?






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






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






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






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






21. What happens to chlorophyll on heating?






22. Waxes are composed of what two basic chemical entities?






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






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






25. 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?






26. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?






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






28. What pigment was first designated as anthocyanins?






29. 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?






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






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






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






33. Peptide bond formation results in the formation of what secondary compound?






34. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk






35. How many polypeptide chains make up an antibody?






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






37. How can a molecular weight of protein - DNA - and RNA be determined?






38. What does the acronym NPN stand for?






39. What is the protein efficiency ratio (PER) of casein?






40. At what pH is benzoic acid most effective?






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






42. What is the enzyme responsible for browning in apples and lettuce?






43. Is a disaccharide






44. Name the three positively charged amino acids.






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






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






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






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






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






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






Can you answer 50 questions in 15 minutes?



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