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Food Chemistry

Subjects : engineering, chemistry
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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 are two common reducing agents that break disulfide bonds in proteins?






2. Name 3 chemical agents capable of denaturing proteins.






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






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






5. What is catalase?






6. How is pH defined?






7. 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?






8. In genetics What is conjugation?






9. A chlorophyll molecule reacting with magnesium exhibits what shade of green?






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






11. What does the acronym NPN stand for?






12. What does Acid Degree Value measure and how is it measured?






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






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






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






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






17. Name two main gluten proteins.






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






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






20. What two enzymes degrade pectic substances?






21. What is a polymorphism?






22. What is the chemical nature of anthocyanins?






23. Name 4 advantages of using enzymes in food processing.






24. What enzyme causes hyrolytic rancidity in milk?






25. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.

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26. What is the major color compound in tomatoes?






27. Name two reasons why fats are hydrogenated.






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






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






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






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






32. A chlorophyll molecule reacting with magnesium exhibits what shade of green?






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






34. What enzyme is most responsible for browning bananas?






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






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






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






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






39. Name three effects of protein denaturation.






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






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






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






43. Name one way foam stability can be assessed.






44. Contains the lowest content of water






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






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






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






48. Define molarity molality - and normality.






49. How does HPLC differ from FPLC?






50. 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