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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 3 chemical agents capable of denaturing proteins.






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






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






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






5. At what pH is benzoic acid most effective?






6. How does HPLC differ from FPLC?






7. What is the protein efficiency ratio (PER) of casein?






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






9. What enzyme causes hyrolytic rancidity in milk?






10. Contains the lowest content of water






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






12. What is Ohm's Law and What is Power Equation?






13. Name three factors useful in controlling enzyme activity.






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






15. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?






16. Give one word for a carbon atom involved in hemiacetal or acetal formation.






17. What is surimi?






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






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






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






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






22. What is the acid present in fish oil?






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






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






25. What does the acronym NPN stand for?






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






27. What is the winterization process for an oil?






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






29. What is the major color compound in tomatoes?






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






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






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






33. How is pH defined?






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






35. What is the Peroxide Value a measure of?






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

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37. What are the three stages of oxidative rancidity?






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






39. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?






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






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






42. Will lipid oxidation be higher at a water activity of .05 or .5?






43. How is pH defined?






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






45. Will lipid oxidation be higher at a water activity of .05 or .5?






46. What is acid proteolysis?






47. Name three factors useful in controlling enzyme activity.






48. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty






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






50. What is catalase?