Test your basic knowledge |

Food 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 does Acid Degree Value measure and how is it measured?
Cis
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

2. What metabolic end product does the Voges-Proskauer test detect?
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Acetoin
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
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.

3. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Osmosis
Plasmids
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
14

4. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
20 carbons and 4 double bonds
Emulsoids
Oil in Water
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

5. What is Ohm's Law and What is Power Equation?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
V=IR and P=VI or I x I x are
Glycosides of anthocyanidins
Prolamines

6. Name three non-nutritive sweeteners approved for use in USA?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Lysine - Arginine - and Histidine
Gliadins and Glutenins
An enzyme that converts hydrogen peroxide to water plus oxygen.

7. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Emulsoids
Acetoin
Polyphenoloxidase
Olive Green

8. Name 3 factors influencing the rate of lipid oxidation in foods.
Phenophylin
Lycopenes
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

9. What are the only phenols approved for use in the microbiological preservation of foods?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Parabens
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
A concentrate of microfibrillar proteins of fish muscle.

10. What is the geometric configuration of double bonds in most natural fatty acids?
Troponins and Tropomyosin
Oil in Water
Cis
Phenophylin

11. Alar is the trade name for what chemical compound?
Lipase
V=IR and P=VI or I x I x are
Daminozide
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

12. What does Reichert-Meissert Number measure?
Fat Oxidation
Gliadins and Glutenins
Carmelization and Maillard
Primary butyric acid also caproic acid.

13. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Speed of Light
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
20 carbons and 4 double bonds
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

14. At what pH is benzoic acid most effective?
45% - 52% - 90%
Polyphenols
Chlocophyllide does not have a phytoltail
pH 3-5

15. What does Acid Degree Value measure and how is it measured?
Olive Green
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Gliadins and Glutenins
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

16. Peptide bond formation results in the formation of what secondary compound?
2.5
Water
2.5
pH below positive charge; pH at no charge; pH above negative charge

17. In genetics What is conjugation?
Degradation of protein and production of acid from sugar at the same time.
2.5
DNA transferred by cell to cell contact (bacterial sex).
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.

18. What are the limiting amino acids in corn - potato - and green peas?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
.05
Daminozide

19. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
pH below positive charge; pH at no charge; pH above negative charge
Troponins and Tropomyosin
Pheophytin forms
NaCl (it dissociated to a 2M solution)

20. 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?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Arachidonic Acid
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

21. Waxes are composed of what two basic chemical entities?
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Fatty Acid (Ester linked) to Fatty Alcohol
D: None of the above
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

22. Name a naturally occurring protein sweetener.
Linoleic Acid
Fructose
Pectin Esterase
Thamautin

23. What toxic pigment is found in cottonseed endosperm?
Olive Green
Osmosis
Primary butyric acid also caproic acid.
Gossypol (it is removed during the oil refining process)

24. Which two amino acids is the aspartame derived from?
pH 3-5
HPLC has higher pressure than FPLC
Aspartic Acid and Phenylalanine
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

25. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Bright green
Fatty Acid and Alcohol
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
14

26. What happens to chlorophyll on heating?
Sweet - Salty - Sour - and Bitter
Thamautin
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Pheophytin forms

27. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Daminozide
Lamellar; Hexagonal I - II; Cubic
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Olive Green

28. In what food is butyric acid typically found?
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
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.
Pectin Esterase - Polygalacturonase - Pectin Layase
Milk

29. What are the three stages of oxidative rancidity?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Pheophytia does not have magnesium in porphyrin ring.
Initiation - Propagation - and Termination
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

30. What is the main class of color compounds found in raspberries?
The speed of a molecule is proportional to the surrounding voltage gradient.
14
Fatty Acid and Alcohol
Anthocyanins

31. Name 4 advantages of using enzymes in food processing.
ERH=100 x Aw
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
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Speed of Light

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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

33. What are 3 mesomorphic structures associated with lipids in the liquid state?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Gliadins and Glutenins
Lamellar; Hexagonal I - II; Cubic
Troponins and Tropomyosin

34. What are two common reducing agents that break disulfide bonds in proteins?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Daminozide
Pectin Esterase
A concentrate of microfibrillar proteins of fish muscle.

35. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Orange Juice
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
Sodium chloride reduces foam stability and sucrose improves foam stability.
Capsaicin

36. What two enzymes degrade pectic substances?
Polyphenols
Chlocophyllide does not have a phytoltail
Four
Pectin methylesterase & polygalacturonase

37. What enzyme causes hyrolytic rancidity in milk?
Lipase
Whole Milk
Bitter
45% - 52% - 90%

38. Waxes are composed of what two basic chemical entities?
.05
20 carbons and 4 double bonds
Fatty Acid (Ester linked) to Fatty Alcohol
Initiation - Propagation - Termination

39. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Browning of freshly cut surfaces of fruits and vegetables.
HPLC has higher pressure than FPLC
NaCl (it dissociated to a 2M solution)
Plasmids

40. 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?
Fatty Acid and Alcohol
Non-protein nitrogen
.05 M HCL
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

41. Name 3 physical agents capable of denaturing proteins.
Ascorbic Acid and Citric Acid
The speed of a molecule is proportional to the surrounding voltage gradient.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Sucrose

42. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
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
pH 3-5
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

43. Name 4 advantages of using enzymes in food processing.
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
Polyphenoloxidase
Pectins
Bitter

44. What is a polymorphism?
No
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Sodium bicarbonate generates CO2
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

45. What is the winterization process for an oil?
V=IR and P=VI or I x I x are
45% - 52% - 90%
Thermus Aqauticus
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

46. Name three effects of protein denaturation.
Sodium chloride reduces foam stability and sucrose improves foam stability.
Thermus Aqauticus
Ammonia - Water - Carbon Dioxide
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

47. 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
1 - 3 - 7-trimethylxanthine
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
They act as catalysts - speeding the polymerization of acrylamide.

48. What does the iodine value measure and how is it measured?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Carrageenan
Pheophytin forms
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

49. What does the saponification value measure and how is it measured?
1 - 3 - 7-trimethylxanthine
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Lamellar; Hexagonal I - II; Cubic
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

50. In what food is butyric acid typically found?
Lamellar; Hexagonal I - II; Cubic
Phenophylin
Milk
Arachidonic Acid

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Major Subjects
Tests & Exams AP CLEP DSST GRE SAT GMAT	Certifications CISSP go to https://www.isc2.org/ PMP ITIL RHCE MCTS More...	IT Skills Android Programming Data Modeling Objective C Programming Basic Python Programming Adobe Illustrator More...	Business Skills Advertising Techniques Business Accounting Basics Business Strategy Human Resource Management Marketing Basics More...
Soft Skills Body Language People Skills Public Speaking Persuasion Job Hunting And Resumes More...	Vocabulary GRE Vocab SAT Vocab TOEFL Essential Vocab Basic English Words For All Global Words You Should Know Business English More...	Languages AP German Vocab AP Latin Vocab SAT Subject Test: French Italian Survival Norwegian Survival More...	Engineering Audio Engineering Computer Science Engineering Aerospace Engineering Chemical Engineering Structural Engineering More...
Health Sciences Basic Nursing Skills Health Science Language Fundamentals Veterinary Technology Medical Language Cardiology Clinical Surgery More...	English Grammar Fundamentals Literary And Rhetorical Vocab Elements Of Style Vocab Introduction To English Major Complete Advanced Sentences Literature Homonyms More...	Math Algebra Formulas Basic Arithmetic: Measurements Metric Conversions Geometric Properties Important Math Facts Number Sense Vocab Business Math More...	Other Major Subjects Science Economics History Law Performing-arts Cooking Logic & Reasoning Trivia

Test your basic knowledge |

Food Chemistry

Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?

Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests

Major Subjects

Tests & Exams

Certifications

IT Skills

Business Skills

Soft Skills

Vocabulary

Languages

Engineering

Health Sciences

English

Math

Other Major Subjects

Browse all subjects

Browse all tests

Most popular tests