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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. Alar is the trade name for what chemical compound?






2. What metabolic end product does the Voges-Proskauer test detect?






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






4. At what pH is benzoic acid most effective?






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






6. What is the chemical nature of anthocyanins?






7. 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






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






9. How can a molecular weight of protein - DNA - and RNA be determined?






10. What are 3 mesomorphic structures associated with lipids in the liquid state?






11. What does the acronym NPN stand for?






12. Name two reasons why fats are hydrogenated.






13. What are the only phenols approved for use in the microbiological preservation of foods?






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






15. What enzyme is most responsible for browning bananas?






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






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






18. Are sorbitol and mannitol sweet?






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

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






21. What are the only phenols approved for use in the microbiological preservation of foods?






22. What compounds oxidize to form brown color in fruits and vegetables?






23. What is the major color compound in tomatoes?






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






25. Contains the lowest content of water






26. Name two non-enzymatic browning reactions.






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






28. 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






29. What is the enzyme that softens tomatoes?






30. Name the three positively charged amino acids.






31. What is a polymorphism?






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






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






34. 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?






35. In genetics What is conjugation?






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






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






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






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






40. 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?






41. What is the chemical nomenclature for caffeine?






42. In what food is butyric acid typically found?






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






44. 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






45. How do sodium chloride and sucrose affect foam stability?






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






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






48. In what food is butyric acid typically found?






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






50. Name a commonly used household chemical leavening agent and the gas it generates.