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Test your basic knowledge |
Food Chemistry
Start Test
Study First
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. In the enzyme Taq Polymerase What does Taq stand for?
Daminozide
Thermus Aqauticus
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Whole Milk
2. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
NaCl (it dissociated to a 2M solution)
Ascorbic Acid and Citric Acid
Milk
Pectin Esterase
3. Name two non-enzymatic browning reactions.
A concentrate of microfibrillar proteins of fish muscle.
DNA transferred by cell to cell contact (bacterial sex).
Carmelization and Maillard
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
4. How many carbon atoms are there in the fatty acid myristic acid?
Prolamines
Lipase
Ascorbic Acid and Citric Acid
14
5. What does HLB stand for and What does a high and low HLB value indicate?
Sodium bicarbonate generates CO2
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
6. 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
Polyphenoloxidase
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Browning of freshly cut surfaces of fruits and vegetables.
7. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Sweet - Salty - Sour - and Bitter
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Two aldehydes
8. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.
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9. How many polypeptide chains make up an antibody?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Four
Lipase
10. How do sodium chloride and sucrose affect foam stability?
Phenylketonuria
Linoleic Acid
Yellow
Sodium chloride reduces foam stability and sucrose improves foam stability.
11. What metabolic end product does the Voges-Proskauer test detect?
Acetoin
Monosodium Glutamate
Lipase
Anthocyanins
12. 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
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
D: None of the above
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
13. What is Carboxy-methyl cellulose often used for?
Thickener in foods
Carmelization and Maillard
Initiation - Propagation - and Termination
Racemic Mixture
14. What does HLB stand for and What does a high and low HLB value indicate?
Initiation - Propagation - Termination
NaCl (it dissociated to a 2M solution)
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
Chlocophyllide does not have a phytoltail
15. What is the geometric configuration of double bonds in most natural fatty acids?
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Cis
Daminozide
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
16. Name 3 chemical agents capable of denaturing proteins.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
pH 3-5
17. In genetics What is conjugation?
Bright green
DNA transferred by cell to cell contact (bacterial sex).
The speed of a molecule is proportional to the surrounding voltage gradient.
Browning of freshly cut surfaces of fruits and vegetables.
18. How is pH defined?
Emulsoids
Lipid oxidation
Negative log of the hydrogen concentration (mol/l).
No
19. What is an isomer that is cheaper than Vitamin C?
Erythorbic Acid
Olive Green
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Sodium chloride reduces foam stability and sucrose improves foam stability.
20. Name two reasons why fats are hydrogenated.
Gossypol (it is removed during the oil refining process)
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Arachidonic Acid
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
21. Name the two components that comprise the relaxing factor in muscle fibers.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
D: None of the above
Racemic Mixture
Troponins and Tropomyosin
22. Name 5 chelating agents used in the food industry.
Pectin Esterase
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Pheophytin forms
The degree of liquid drainage or foam collapse (foam reduction) after a given time - the time for total or half-drainage (or half-reduction in volume) - or the time before drainage starts.
23. Name three non-nutritive sweeteners approved for use in USA?
Osmosis
Lycopenes
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Olive Green
24. Alar is the trade name for what chemical compound?
Osmosis
Whole Milk
Daminozide
Bitter
25. Does kosmotrophil ion discourage water structure?
Chitin
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
No
Lipase
26. Peptide bond formation results in the formation of what secondary compound?
Troponins and Tropomyosin
Water
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Pectin Esterase - Polygalacturonase - Pectin Layase
27. What ketohexose is most significant to food chemists?
Fructose
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Water
Emulsification
28. 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
Aspartic Acid and Phenylalanine
Prolamines
D: None of the above
Pheophytia does not have magnesium in porphyrin ring.
29. How does ERH relate to water activity?
Thermus Aqauticus
Orange Juice
ERH=100 x Aw
Polyphenols
30. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Onions ( or leeks)
Capsaicin
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
Sucrose
31. What are proteins which are soluble in 50-80% ethanol known as?
2.5
Phenophylin
Prolamines
Fructose
32. How is pH defined?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Four
Lysine - Arginine - and Histidine
Negative log of the hydrogen concentration (mol/l).
33. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Oil in Water
Sucrose
Thamautin
34. In genetics What is conjugation?
Thermus Aqauticus
Emulsification
Pectin methylesterase & polygalacturonase
DNA transferred by cell to cell contact (bacterial sex).
35. What does the iodine value measure and how is it measured?
Bitter
Thermus Aqauticus
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Emulsoids
36. What does the saponification value measure and how is it measured?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Four
Non-protein nitrogen
37. Name 3 chemical agents capable of denaturing proteins.
Polyphenols
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
45% - 52% - 90%
Capsaicin
38. 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?
.05 M HCL
Negative log of the hydrogen concentration (mol/l).
Gliadins and Glutenins
It explodes
39. What does Acid Degree Value measure and how is it measured?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Monosodium Glutamate
Glycosides of anthocyanidins
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
40. What is the major color compound in tomatoes?
Anomeric
Arachidonic Acid
Chlocophyllide does not have a phytoltail
Lycopenes
41. What is the name given to a mixture of equal parts of Darel Lisomers?
Phenophylin
Lycopenes
DNA transferred by cell to cell contact (bacterial sex).
Racemic Mixture
42. What is the structural difference between chlorophyll and chlocophyllide?
Ascorbic Acid and Citric Acid
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Pectin methyl esterase or galacturonase
Chlocophyllide does not have a phytoltail
43. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
RNA transcribed to DNA
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
D: None of the above
HPLC has higher pressure than FPLC
44. What compounds oxidize to form brown color in fruits and vegetables?
Sodium bicarbonate generates CO2
Aspartic Acid and Phenylalanine
14
Polyphenols
45. What is the protein efficiency ratio (PER) of casein?
2.5
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Polyphenol Oxidase
Gossypol (it is removed during the oil refining process)
46. In what food is butyric acid typically found?
Chlocophyllide does not have a phytoltail
Aspartic Acid and Phenylalanine
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Milk
47. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Non-protein nitrogen
Ascorbic Acid and Citric Acid
Oil in Water
48. What is the structural difference between chlorophyll and pheophytia?
Pheophytia does not have magnesium in porphyrin ring.
Racemic Mixture
Thermus Aqauticus
Plasmids
49. What are colloids that are stabilized by a layer of solvation called?
Lipid oxidation
Four
Emulsoids
Fatty Acid (Ester linked) to Fatty Alcohol
50. What does the iodine value measure and how is it measured?
Gliadins and Glutenins
D: None of the above
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Yes