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Test your basic knowledge |
Food Chemistry
Start Test
Study First
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 two reasons why fats are hydrogenated.
Lycopenes
Polyphenoloxidase
Aspartic Acid and Phenylalanine
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
2. Name 5 chelating agents used in the food industry.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Prolamines
3. Waxes are composed of what two basic chemical entities?
Fatty Acid (Ester linked) to Fatty 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.
Water
2.5
4. What is the acid present in fish oil?
Sweet - Salty - Sour - and Bitter
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Capsaicin
Arachidonic Acid
5. What is the major color compound in tomatoes?
Fat Oxidation
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Lycopenes
6. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.
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7. How does ERH relate to water activity?
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.
Pheophytin forms
Anomeric
ERH=100 x Aw
8. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Arachidonic Acid
Two aldehydes
Thickener in foods
Acsulfame-K - Saccharin - Cyclamate - Aspartame
9. Name a commonly used household chemical leavening agent and the gas it generates.
Phenylketonuria
Sodium bicarbonate generates CO2
.05
Whole Milk
10. What does the 'c' stand for in the equation E=mc2?
Tryptophan
Sweet - Salty - Sour - and Bitter
Non-protein nitrogen
Speed of Light
11. Name three non-nutritive sweeteners approved for use in USA?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
The speed of a molecule is proportional to the surrounding voltage gradient.
Primary butyric acid also caproic acid.
pH 3-5
12. In what food is butyric acid typically found?
Milk
Bright green
Pheophytin forms
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
13. What is the chemical nomenclature for caffeine?
Plasmids
Thickener in foods
1 - 3 - 7-trimethylxanthine
Sucrose
14. 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?
Pheophytin forms
Pectin methyl esterase or galacturonase
Anthocyanins
.05 M HCL
15. What two enzymes degrade pectic substances?
Carmelization and Maillard
Arachidonic Acid
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Pectin methylesterase & polygalacturonase
16. 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?
D: None of the above
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
An enzyme that converts hydrogen peroxide to water plus oxygen.
17. What is catalase?
Gliadins and Glutenins
Primary butyric acid also caproic acid.
Thamautin
An enzyme that converts hydrogen peroxide to water plus oxygen.
18. What does the saponification value measure and how is it measured?
A concentrate of microfibrillar proteins of fish muscle.
Racemic Mixture
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
.05
19. What are the three stages of oxidative rancidity?
Prolamines
Initiation - Propagation - and Termination
Milk
Pectin Esterase
20. What metabolic end product does the Voges-Proskauer test detect?
It explodes
Acetoin
Tryptophan
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
21. Name a naturally occurring protein sweetener.
.05
DNA transferred by cell to cell contact (bacterial sex).
Ascorbic Acid and Citric Acid
Thamautin
22. What are the three stages of oxidative rancidity?
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.
Initiation - Propagation - and Termination
They act as catalysts - speeding the polymerization of acrylamide.
23. At what pH is benzoic acid most effective?
They act as catalysts - speeding the polymerization of acrylamide.
Lamellar; Hexagonal I - II; Cubic
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
pH 3-5
24. What is the structural difference between chlorophyll and chlocophyllide?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Chlocophyllide does not have a phytoltail
Carmelization and Maillard
Sodium chloride reduces foam stability and sucrose improves foam stability.
25. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Bright green
Carrageenan
Milk
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
26. 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
RNA transcribed to DNA
Nucleation or crystal formation and crystal growth.
It explodes
27. Name 3 factors influencing the rate of lipid oxidation in foods.
Fatty Acid and Alcohol
Troponins and Tropomyosin
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
45% - 52% - 90%
28. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
14
Thamautin
NaCl (it dissociated to a 2M solution)
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.
29. What is the chemical nature of anthocyanins?
Glycosides of anthocyanidins
Water
Browning of freshly cut surfaces of fruits and vegetables.
14
30. Is a disaccharide
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Osmosis
Sucrose
NaCl (it dissociated to a 2M solution)
31. Name three non-nutritive sweeteners approved for use in USA?
Fructose
Anomeric
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Pheophytia does not have magnesium in porphyrin ring.
32. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Orange Juice
Water
pH 3-5
Chitin
33. Name three effects of protein denaturation.
Sucrose
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
2.5
34. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Pectin Esterase - Polygalacturonase - Pectin Layase
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Osmosis
Browning of freshly cut surfaces of fruits and vegetables.
35. What are proteins which are soluble in 50-80% ethanol known as?
Prolamines
No
HPLC has higher pressure than FPLC
Initiation - Propagation - Termination
36. What does Reichert-Meissert Number measure?
Primary butyric acid also caproic acid.
Sodium bicarbonate generates CO2
The speed of a molecule is proportional to the surrounding voltage gradient.
Olive Green
37. What is the winterization process for an oil?
Water
Blue pigment in flowers
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
38. Define molarity molality - and normality.
Plasmids
Oil in Water
They act as catalysts - speeding the polymerization of acrylamide.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
39. Contains the lowest content of water
Whole Milk
Sodium chloride reduces foam stability and sucrose improves foam stability.
Onions ( or leeks)
Pectin Esterase
40. 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
Emulsification
Emulsoids
The speed of a molecule is proportional to the surrounding voltage gradient.
Browning of freshly cut surfaces of fruits and vegetables.
41. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
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.
Water
Plasmids
42. 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
Sodium bicarbonate generates CO2
Lysine - Arginine - and Histidine
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
43. What does HLB stand for and What does a high and low HLB value indicate?
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.
Phenophylin
Arachidonic Acid
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
44. How is pH defined?
Negative log of the hydrogen concentration (mol/l).
Sodium chloride reduces foam stability and sucrose improves foam stability.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Fatty Acid (Ester linked) to Fatty Alcohol
45. Name the most common functional property of phospholipids in food systems.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Pheophytin forms
Emulsification
Thamautin
46. When heated ammonium bicarbonate decomposes to form what end products?
20 carbons and 4 double bonds
Lamellar; Hexagonal I - II; Cubic
Parabens
Ammonia - Water - Carbon Dioxide
47. What does Reichert-Meissert Number measure?
Yellow
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Phenylketonuria
Primary butyric acid also caproic acid.
48. What is the name given to a mixture of equal parts of Darel Lisomers?
Tryptophan
Erythorbic Acid
Racemic Mixture
Polyphenoloxidase
49. Name the three positively charged amino acids.
Lysine - Arginine - and Histidine
Fructose
Cis
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
50. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Onions ( or leeks)
Pectin Esterase - Polygalacturonase - Pectin Layase
Ascorbic Acid and Citric Acid
Parabens