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






2. 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?






3. Are sorbitol and mannitol sweet?






4. What is the winterization process for an oil?






5. Is a disaccharide






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






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






8. What is the main class of color compounds found in raspberries?






9. 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?






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






11. Name two reasons why fats are hydrogenated.






12. Name 5 proteins with good foaming properties.






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






14. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?






15. At what pH is benzoic acid most effective?






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






17. What compounds oxidize to form brown color in fruits and vegetables?






18. What does HLB stand for and What does a high and low HLB value indicate?






19. What two enzymes degrade pectic substances?






20. Name 3 physical agents capable of denaturing proteins.






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






22. What is the acid present in fish oil?






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






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






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






26. Does kosmotrophil ion discourage water structure?






27. What are the limiting amino acids in corn - potato - and green peas?






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






29. What is the Peroxide Value a measure of?






30. Name 5 chelating agents used in the food industry.






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






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






33. How many polypeptide chains make up an antibody?






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






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






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






37. In what food is butyric acid typically found?






38. How many polypeptide chains make up an antibody?






39. Name two non-enzymatic browning reactions.






40. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?






41. Define molarity molality - and normality.






42. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?






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






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






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






46. What is a polymorphism?






47. How is pH defined?






48. What is the acid present in fish oil?






49. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?






50. Name three non-nutritive sweeteners approved for use in USA?