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Food Chemistry

Subjects : engineering, chemistry
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty






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






3. How do sodium chloride and sucrose affect foam stability?






4. What is the winterization process for an oil?






5. What does the iodine value measure and how is it measured?






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






7. Name 5 proteins with good foaming properties.






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






9. How is pH defined?






10. 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






11. In genetics What is conjugation?






12. What is the acid present in fish oil?






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






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






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






16. What is the chemical nature of anthocyanins?






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






18. What metabolic end product does the Voges-Proskauer test detect?






19. What happens to chlorophyll on heating?






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






21. Name 3 factors influencing the consistency of commercial fats.






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






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






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






25. Contains the lowest content of water






26. What does MSG stand for?






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






28. What is the winterization process for an oil?






29. What is the Peroxide Value a measure of?






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






31. 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?






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






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






34. 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






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






36. What enzyme causes hyrolytic rancidity in milk?






37. What ketohexose is most significant to food chemists?






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






39. 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






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






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






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






43. Name a naturally occurring protein sweetener.






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






45. Name one way foam stability can be assessed.






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






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






48. What is acid proteolysis?






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






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







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