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 5 chelating agents used in the food industry.






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






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






4. How does ERH relate to water activity?






5. Name three effects of protein denaturation.






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






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






8. Name 3 physical agents capable of denaturing proteins.






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






10. Name the three positively charged amino acids.






11. What toxic pigment is found in cottonseed endosperm?






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






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






14. What is the Peroxide Value a measure of?






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






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






17. What are two common reducing agents that break disulfide bonds in proteins?






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






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






20. Name one way foam stability can be assessed.






21. Name two main gluten proteins.






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






23. Name one way foam stability can be assessed.






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






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






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






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






28. What pigment was first designated as anthocyanins?






29. What does Acid Degree Value measure and how is it measured?






30. 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?






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






32. Name three nonpolar polar - and charged amino acids.






33. What does the 'c' stand for in the equation E=mc2?






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






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






36. What does the acronym NPN stand for?






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






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






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






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






41. 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






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






43. What does MSG stand for?






44. How is pH defined?






45. What is the name of the degradation compound of chlorophyll?






46. What degradative enzyme causes browning in apples - pears - bananas - and peaches?






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






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






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






50. What enzyme is most responsible for browning bananas?