Test your basic knowledge |

Food 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. What ketohexose is most significant to food chemists?
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Fructose
Daminozide
Gossypol (it is removed during the oil refining process)

2. How is pH defined?
Negative log of the hydrogen concentration (mol/l).
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Polyphenoloxidase
DNA transferred by cell to cell contact (bacterial sex).

3. What charge will a protein have when the pH of its solution is below at - and above its pKa?
pH below positive charge; pH at no charge; pH above negative charge
Initiation - Propagation - Termination
Oil in Water
Milk

4. What are proteins which are soluble in 50-80% ethanol known as?
Primary butyric acid also caproic acid.
Prolamines
Phenylketonuria
Fat Oxidation

5. 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?
.05 M HCL
Pectin methylesterase & polygalacturonase
Pheophytia does not have magnesium in porphyrin ring.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

6. What metabolic end product does the Voges-Proskauer test detect?
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.
Polyphenol Oxidase
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Acetoin

7. What is an isomer that is cheaper than Vitamin C?
Onions ( or leeks)
Erythorbic Acid
Lycopenes
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

8. Name two enzymes that are involved in softening fruits.
Water
Browning of freshly cut surfaces of fruits and vegetables.
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.
Pectin Esterase - Polygalacturonase - Pectin Layase

9. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Orange Juice
ERH=100 x Aw
Degradation of protein and production of acid from sugar at the same time.
Anomeric

10. Name the most common functional property of phospholipids in food systems.
pH below positive charge; pH at no charge; pH above negative charge
The speed of a molecule is proportional to the surrounding voltage gradient.
Emulsification
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

11. Will lipid oxidation be higher at a water activity of .05 or .5?
Monosodium Glutamate
Chlocophyllide does not have a phytoltail
.05
Lycopenes

12. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Osmosis
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Phenylketonuria
Yellow

13. Contains the lowest content of water
Covalent (strongest) and Hydrophobic (Weakest)
.05
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Whole Milk

14. Name 3 factors influencing the rate of lipid oxidation in foods.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Water
.05
Initiation - Propagation - Termination

15. What does Reichert-Meissert Number measure?
Glycosides of anthocyanidins
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
Primary butyric acid also caproic acid.
Osmosis

16. How do sodium chloride and sucrose affect foam stability?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Ammonia - Water - Carbon Dioxide
Lamellar; Hexagonal I - II; Cubic
Sodium chloride reduces foam stability and sucrose improves foam stability.

17. Name two main gluten proteins.
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
Nucleation or crystal formation and crystal growth.
Browning of freshly cut surfaces of fruits and vegetables.
Gliadins and Glutenins

18. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Linoleic Acid
Carmelization and Maillard
Carrageenan
Water

19. What does the acronym NPN stand for?
Non-protein nitrogen
Yes
V=IR and P=VI or I x I x are
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

20. What are the only phenols approved for use in the microbiological preservation of foods?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Parabens
Degradation of protein and production of acid from sugar at the same time.
Carrageenan

21. What is a polymorphism?
Cis
Arachidonic Acid
Fructose
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

22. What is the enzyme that softens tomatoes?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Pectin Esterase
They act as catalysts - speeding the polymerization of acrylamide.
Osmosis

23. What is the enzyme responsible for browning in apples and lettuce?
Polyphenol Oxidase
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
.05
Polyphenoloxidase

24. Name 3 factors influencing the consistency of commercial fats.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Polyphenol Oxidase
Phenophylin
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

25. Name 3 factors influencing the consistency of commercial fats.
Thickener in foods
Racemic Mixture
Speed of Light
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.

26. What are the primary secondary - tertiary - and quaternary structures?
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.
Thermus Aqauticus
pH 3-5
Bright green

27. What is the structural difference between chlorophyll and chlocophyllide?
.05 M HCL
Chlocophyllide does not have a phytoltail
Acetoin
An enzyme that converts hydrogen peroxide to water plus oxygen.

28. What is surimi?
Erythorbic Acid
Troponins and Tropomyosin
Chitin
A concentrate of microfibrillar proteins of fish muscle.

29. Name three factors useful in controlling enzyme activity.
pH 3-5
1 - 3 - 7-trimethylxanthine
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Acsulfame-K - Saccharin - Cyclamate - Aspartame

30. What is the winterization process for an oil?
Speed of Light
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Ammonia - Water - Carbon Dioxide
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

31. Name three factors useful in controlling enzyme activity.
Lysine - Arginine - and Histidine
Fat Oxidation
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Two aldehydes

32. In genetics What is conjugation?
No
DNA transferred by cell to cell contact (bacterial sex).
Carrageenan
Ammonia - Water - Carbon Dioxide

33. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Speed of Light
V=IR and P=VI or I x I x are
Polyphenoloxidase
Lipid oxidation

34. What is the enzyme that softens tomatoes?
RNA transcribed to DNA
Pectin Esterase
Initiation - Propagation - and Termination
An enzyme that converts hydrogen peroxide to water plus oxygen.

35. Name 3 factors influencing the rate of lipid oxidation in foods.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

36. 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
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Carmelization and Maillard
Fatty Acid (Ester linked) to Fatty Alcohol
Yellow

37. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Water
Monosodium Glutamate
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

38. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Polyphenoloxidase
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

39. What is the structural difference between chlorophyll and pheophytia?
Milk
Daminozide
Pheophytia does not have magnesium in porphyrin ring.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

40. What is Carboxy-methyl cellulose often used for?
Thickener in foods
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Racemic Mixture
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

41. What is an isomer that is cheaper than Vitamin C?
Yellow
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
20 carbons and 4 double bonds
Erythorbic Acid

42. How many carbon atoms and how many double bonds are there in arachidonic acid?
The speed of a molecule is proportional to the surrounding voltage gradient.
20 carbons and 4 double bonds
pH 3-5
Chlocophyllide does not have a phytoltail

43. What are the fructose contents in commercial HFCS products.
Browning of freshly cut surfaces of fruits and vegetables.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
45% - 52% - 90%
Yellow

44. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Two aldehydes
Carrageenan
Fatty Acid and Alcohol
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

45. How many carbon atoms and how many double bonds are there in arachidonic acid?
It explodes
Speed of Light
Emulsoids
20 carbons and 4 double bonds

46. How does ERH relate to water activity?
ERH=100 x Aw
Anthocyanins
Thamautin
Emulsification

47. 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?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
It explodes
Degradation of protein and production of acid from sugar at the same time.

48. What is surimi?
Gliadins and Glutenins
20 carbons and 4 double bonds
NaCl (it dissociated to a 2M solution)
A concentrate of microfibrillar proteins of fish muscle.

49. What is the fundamental driving of electrophoresis?
The speed of a molecule is proportional to the surrounding voltage gradient.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
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.
Bitter

50. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Bright green
Sodium chloride reduces foam stability and sucrose improves foam stability.
NaCl (it dissociated to a 2M solution)
Negative log of the hydrogen concentration (mol/l).

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Major Subjects
Tests & Exams AP CLEP DSST GRE SAT GMAT	Certifications CISSP go to https://www.isc2.org/ PMP ITIL RHCE MCTS More...	IT Skills Android Programming Data Modeling Objective C Programming Basic Python Programming Adobe Illustrator More...	Business Skills Advertising Techniques Business Accounting Basics Business Strategy Human Resource Management Marketing Basics More...
Soft Skills Body Language People Skills Public Speaking Persuasion Job Hunting And Resumes More...	Vocabulary GRE Vocab SAT Vocab TOEFL Essential Vocab Basic English Words For All Global Words You Should Know Business English More...	Languages AP German Vocab AP Latin Vocab SAT Subject Test: French Italian Survival Norwegian Survival More...	Engineering Audio Engineering Computer Science Engineering Aerospace Engineering Chemical Engineering Structural Engineering More...
Health Sciences Basic Nursing Skills Health Science Language Fundamentals Veterinary Technology Medical Language Cardiology Clinical Surgery More...	English Grammar Fundamentals Literary And Rhetorical Vocab Elements Of Style Vocab Introduction To English Major Complete Advanced Sentences Literature Homonyms More...	Math Algebra Formulas Basic Arithmetic: Measurements Metric Conversions Geometric Properties Important Math Facts Number Sense Vocab Business Math More...	Other Major Subjects Science Economics History Law Performing-arts Cooking Logic & Reasoning Trivia

Test your basic knowledge |

Food Chemistry

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests

Major Subjects

Tests & Exams

Certifications

IT Skills

Business Skills

Soft Skills

Vocabulary

Languages

Engineering

Health Sciences

English

Math

Other Major Subjects

Browse all subjects

Browse all tests

Most popular tests