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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. In what food is butyric acid typically found?






2. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?






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






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






5. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?






6. Waxes are composed of what two basic chemical entities?






7. Define molarity molality - and normality.






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

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






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






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






12. 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






13. What pigment was first designated as anthocyanins?






14. How does ERH relate to water activity?






15. Name 3 chemical agents capable of denaturing proteins.






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






17. Peptide bond formation results in the formation of what secondary compound?






18. Waxes are composed of what two basic chemical entities?






19. What is the structural difference between chlorophyll and chlocophyllide?






20. What is the Peroxide Value a measure of?






21. Are sorbitol and mannitol sweet?






22. Is a disaccharide






23. What does HLB stand for and What does a high and low HLB value indicate?






24. Name two non-enzymatic browning reactions.






25. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?






26. What are proteins which are soluble in 50-80% ethanol known as?






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

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






29. In what food is butyric acid typically found?






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






31. What are the four basic flavors perceived by the tongue?






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






33. Name 3 factors influencing the rate of lipid oxidation in foods.






34. What are proteins which are soluble in 50-80% ethanol known as?






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






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






37. What is the enzyme that softens tomatoes?






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






39. At what pH is benzoic acid most effective?






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






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






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






43. At what pH is benzoic acid most effective?






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






45. What ketohexose is most significant to food chemists?






46. Name one way foam stability can be assessed.






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






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






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






50. How does HPLC differ from FPLC?