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






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






3. How many polypeptide chains make up an antibody?






4. Name two reasons why fats are hydrogenated.






5. What is the major color compound in tomatoes?






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






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






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






9. What is the chemical nature of anthocyanins?






10. Does kosmotrophil ion discourage water structure?






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






12. Name three effects of protein denaturation.






13. What are proteins which are soluble in 50-80% ethanol known as?






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






15. What does Reichert-Meissert Number measure?






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






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






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






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






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






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






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






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






24. Is a disaccharide






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






26. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?






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






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






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






30. What happens to chlorophyll on heating?






31. What is the fundamental driving of electrophoresis?






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






33. Name two main gluten proteins.






34. What is Carboxy-methyl cellulose often used for?






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






36. 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?






37. Which two amino acids is the aspartame derived from?






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






39. Name 3 chemical agents capable of denaturing proteins.






40. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?






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






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






43. What is Carboxy-methyl cellulose often used for?






44. What happens to chlorophyll on heating?






45. Are sorbitol and mannitol sweet?






46. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?






47. Which two amino acids is the aspartame derived from?






48. What does the acronym NPN stand for?






49. What are proteins which are soluble in 50-80% ethanol known as?






50. What is the acid present in fish oil?