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Food Chemistry
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Subjects
:
engineering
,
chemistry
Instructions:
Answer 50 questions in 15 minutes.
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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. When heated ammonium bicarbonate decomposes to form what end products?
Polyphenoloxidase
Ammonia - Water - Carbon Dioxide
Two aldehydes
Fat Oxidation
2. What is an isomer that is cheaper than Vitamin C?
Erythorbic Acid
Pheophytin forms
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Lamellar; Hexagonal I - II; Cubic
3. What does Reichert-Meissert Number measure?
Primary butyric acid also caproic acid.
Pheophytia does not have magnesium in porphyrin ring.
ERH=100 x Aw
Troponins and Tropomyosin
4. At low water activity What is the main deteriorative concern?
Blue pigment in flowers
Onions ( or leeks)
Tryptophan
Lipid oxidation
5. Alar is the trade name for what chemical compound?
D: None of the above
They act as catalysts - speeding the polymerization of acrylamide.
Daminozide
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
6. Are sorbitol and mannitol sweet?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Water
Orange Juice
Yes
7. Contains the lowest content of water
Fat Oxidation
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Whole Milk
The speed of a molecule is proportional to the surrounding voltage gradient.
8. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Pectin methyl esterase or galacturonase
Milk
Erythorbic Acid
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.
9. What ketohexose is most significant to food chemists?
Glycosides of anthocyanidins
Fructose
Chitin
Pectin Esterase - Polygalacturonase - Pectin Layase
10. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Osmosis
Phenylketonuria
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Onions ( or leeks)
11. What is the structural difference between chlorophyll and pheophytia?
Polyphenols
Sodium bicarbonate generates CO2
Pheophytia does not have magnesium in porphyrin ring.
Acetoin
12. What are 3 mesomorphic structures associated with lipids in the liquid state?
Osmosis
Lamellar; Hexagonal I - II; Cubic
Linoleic Acid
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
13. What enzyme is most responsible for browning bananas?
Polyphenol Oxidase
Daminozide
Cis
Fatty Acid and Alcohol
14. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Fat Oxidation
Pheophytia does not have magnesium in porphyrin ring.
Olive Green
15. How does HPLC differ from FPLC?
Anthocyanins
Emulsoids
pH below positive charge; pH at no charge; pH above negative charge
HPLC has higher pressure than FPLC
16. What does the 'c' stand for in the equation E=mc2?
Daminozide
Speed of Light
Pectin Esterase
Monosodium Glutamate
17. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Daminozide
Cis
Emulsoids
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
18. What two enzymes degrade pectic substances?
.05
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Pectin methylesterase & polygalacturonase
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
19. What does HLB stand for and What does a high and low HLB value indicate?
Tryptophan
Phenophylin
Fatty Acid and Alcohol
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
20. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Bitter
Osmosis
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
1 - 3 - 7-trimethylxanthine
21. What are proteins which are soluble in 50-80% ethanol known as?
Anomeric
45% - 52% - 90%
Sodium bicarbonate generates CO2
Prolamines
22. What are the limiting amino acids in corn - potato - and green peas?
Speed of Light
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Gliadins and Glutenins
23. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
They act as catalysts - speeding the polymerization of acrylamide.
Gossypol (it is removed during the oil refining process)
Lycopenes
14
24. What does Reichert-Meissert Number measure?
Parabens
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Prolamines
Primary butyric acid also caproic acid.
25. What are the three stages of oxidative rancidity?
Lysine - Arginine - and Histidine
Prolamines
Anthocyanins
Initiation - Propagation - and Termination
26. Will lipid oxidation be higher at a water activity of .05 or .5?
Parabens
Phenylketonuria
.05
Monosodium Glutamate
27. Name 3 factors influencing the rate of lipid oxidation in foods.
Polyphenol Oxidase
45% - 52% - 90%
Lipid oxidation
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
28. Name three nonpolar polar - and charged amino acids.
Prolamines
Pectin Esterase
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Nucleation or crystal formation and crystal growth.
29. During freezing What are the two stages in the crystallization process?
20 carbons and 4 double bonds
Olive Green
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Nucleation or crystal formation and crystal growth.
30. Name the two components that comprise the relaxing factor in muscle fibers.
Milk
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
Sweet - Salty - Sour - and Bitter
Troponins and Tropomyosin
31. Name 3 factors influencing the consistency of commercial fats.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Monosodium Glutamate
Lipid oxidation
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
32. What is the structural difference between chlorophyll and chlocophyllide?
Chlocophyllide does not have a phytoltail
Covalent (strongest) and Hydrophobic (Weakest)
Chitin
D: None of the above
33. What is acid proteolysis?
Degradation of protein and production of acid from sugar at the same time.
Lamellar; Hexagonal I - II; Cubic
Pectin methylesterase & polygalacturonase
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
34. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Oil in Water
Polyphenoloxidase
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
1 - 3 - 7-trimethylxanthine
35. Is a disaccharide
45% - 52% - 90%
Sodium bicarbonate generates CO2
Sucrose
Milk
36. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Olive Green
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Thickener in foods
37. Name the three positively charged amino acids.
Lysine - Arginine - and Histidine
Emulsification
Carrageenan
Capsaicin
38. What is the Peroxide Value a measure of?
RNA transcribed to DNA
Fat Oxidation
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Pectin methylesterase & polygalacturonase
39. What is the enzyme responsible for browning in apples and lettuce?
Polyphenol Oxidase
Negative log of the hydrogen concentration (mol/l).
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
20 carbons and 4 double bonds
40. Name a commonly used household chemical leavening agent and the gas it generates.
They are natural - nontoxic substances - generally catalyze without unwanted side-effects - active under very mild conditions of temperature and pH - active at low concentrations - rate of reaction can be controlled - can be inactivated after reactio
Sodium bicarbonate generates CO2
Parabens
Lycopenes
41. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
.05 M HCL
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Lysine - Arginine - and Histidine
Troponins and Tropomyosin
42. How does ERH relate to water activity?
Cis
ERH=100 x Aw
Ammonia - Water - Carbon Dioxide
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
43. 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
D: None of the above
Polyphenols
Pectin Esterase - Polygalacturonase - Pectin Layase
Fatty Acid and Alcohol
44. Waxes are composed of what two basic chemical entities?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
V=IR and P=VI or I x I x are
pH 3-5
Fatty Acid (Ester linked) to Fatty Alcohol
45. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
Onions ( or leeks)
Lipid oxidation
RNA transcribed to DNA
The speed of a molecule is proportional to the surrounding voltage gradient.
46. In what food is butyric acid typically found?
Fatty Acid (Ester linked) to Fatty Alcohol
DNA transferred by cell to cell contact (bacterial sex).
Onions ( or leeks)
Milk
47. What is the chemical nomenclature for caffeine?
1 - 3 - 7-trimethylxanthine
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Bitter
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
48. What compounds oxidize to form brown color in fruits and vegetables?
Polyphenols
Polyphenoloxidase
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Initiation - Propagation - Termination
49. 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?
Glycosides of anthocyanidins
Gossypol (it is removed during the oil refining process)
Daminozide
It explodes
50. What does the iodine value measure and how is it measured?
Blue pigment in flowers
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
pH below positive charge; pH at no charge; pH above negative charge
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