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






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






3. What is the name of the degradation compound of chlorophyll?






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






5. What is catalase?






6. What enzyme causes hyrolytic rancidity in milk?






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






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






9. Name two non-enzymatic browning reactions.






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






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






12. Name two reasons why fats are hydrogenated.






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






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






15. Name a naturally occurring protein sweetener.






16. How many carbon atoms are there in the fatty acid myristic acid?






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






18. What is the main class of color compounds found in raspberries?






19. How many polypeptide chains make up an antibody?






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






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






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






23. Name two reasons why fats are hydrogenated.






24. At low water activity What is the main deteriorative concern?






25. How does ERH relate to water activity?






26. Name 5 proteins with good foaming properties.






27. 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






28. 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?






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






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






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






32. In what food is butyric acid typically found?






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






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






35. In genetics What is conjugation?






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






37. What is catalase?






38. 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






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






40. At what pH is benzoic acid most effective?






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






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






43. 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?






44. 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






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






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






47. What pigment was first designated as anthocyanins?






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






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






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