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. 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?






2. 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






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






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






5. What is the enzyme responsible for browning in apples and lettuce?






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






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






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






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






10. What does Reichert-Meissert Number measure?






11. What does MSG stand for?






12. At what pH is benzoic acid most effective?






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






14. In genetics What is conjugation?






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






16. What pigment was first designated as anthocyanins?






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






18. What does MSG stand for?






19. Name one way foam stability can be assessed.






20. Is a disaccharide






21. Name two reasons why fats are hydrogenated.






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






23. Name 5 proteins with good foaming properties.






24. What are the fructose contents in commercial HFCS products.






25. Name 3 factors influencing the rate of lipid oxidation in foods.






26. Contains the lowest content of water






27. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above






28. Name three factors useful in controlling enzyme activity.






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






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






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






32. What toxic pigment is found in cottonseed endosperm?






33. What is an isomer that is cheaper than Vitamin C?






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






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






36. At what pH is benzoic acid most effective?






37. What does the iodine value measure and how is it measured?






38. What does the 'c' stand for in the equation E=mc2?






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






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






41. What are the three stages of oxidative rancidity?






42. What does the acronym NPN stand for?






43. What are the primary secondary - tertiary - and quaternary structures?






44. What is acid proteolysis?






45. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?






46. Name the most common functional property of phospholipids in food systems.






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






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






49. What are colloids that are stabilized by a layer of solvation called?






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