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 two enzymes that are involved in softening fruits.






2. What enzyme causes hyrolytic rancidity in milk?






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






4. Name the strongest biochemical bond and the weakest biochemical bond.






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






6. What is the name given to a mixture of equal parts of Darel Lisomers?






7. In genetics What is conjugation?






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






9. What is the enzyme that softens tomatoes?






10. What two types of compounds are joined with an ester bond to make a wax?






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






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






13. What is acid proteolysis?






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






15. What is the chemical nomenclature for caffeine?






16. What pigment was first designated as anthocyanins?






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






18. What is the fundamental driving of electrophoresis?






19. Name two reasons why fats are hydrogenated.






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






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






22. Name a commonly used household chemical leavening agent and the gas it generates.






23. What are the four basic flavors perceived by the tongue?






24. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk






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






26. What pigment was first designated as anthocyanins?






27. In what food is butyric acid typically found?






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






29. What two common compounds are used together as an antioxidative system?






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






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






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






33. What is the chemical nature of anthocyanins?






34. What enzyme is most responsible for browning bananas?






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






36. What are the only phenols approved for use in the microbiological preservation of foods?






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






38. What are the three main steps in the autooxidation of lipids?






39. Name the three positively charged amino acids.






40. 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






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






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






43. What is the common name for 9 12 - cis-cis-octa dienoic acid?






44. Name three effects of protein denaturation.






45. Is a disaccharide






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






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






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






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






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