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Food Chemistry
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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. What compounds oxidize to form brown color in fruits and vegetables?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Acsulfame-K - Saccharin - Cyclamate - Aspartame
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Polyphenols
2. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
DNA transferred by cell to cell contact (bacterial sex).
Daminozide
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Erythorbic Acid
3. Name 3 factors influencing the consistency of commercial fats.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Aspartic Acid and Phenylalanine
Polyphenol Oxidase
45% - 52% - 90%
4. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Emulsoids
Olive Green
No
V=IR and P=VI or I x I x are
5. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Phenylketonuria
Water
14
Erythorbic Acid
6. What does MSG stand for?
Monosodium Glutamate
RNA transcribed to DNA
D: None of the above
Ascorbic Acid and Citric Acid
7. How many carbon atoms and how many double bonds are there in arachidonic acid?
20 carbons and 4 double bonds
Pheophytia does not have magnesium in porphyrin ring.
Negative log of the hydrogen concentration (mol/l).
Anthocyanins
8. What is the name given to a mixture of equal parts of Darel Lisomers?
Nucleation or crystal formation and crystal growth.
Racemic Mixture
Pectins
Negative log of the hydrogen concentration (mol/l).
9. How many carbon atoms and how many double bonds are there in arachidonic acid?
Anthocyanins
.05
20 carbons and 4 double bonds
Pectin methylesterase & polygalacturonase
10. What is the protein efficiency ratio (PER) of casein?
It explodes
Chlocophyllide does not have a phytoltail
2.5
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
11. What is the structural difference between chlorophyll and pheophytia?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Pheophytia does not have magnesium in porphyrin ring.
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.
Erythorbic Acid
12. What compounds oxidize to form brown color in fruits and vegetables?
Carrageenan
Carrageenan
Polyphenols
Pectins
13. What is the Peroxide Value a measure of?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Covalent (strongest) and Hydrophobic (Weakest)
Fat Oxidation
Prolamines
14. Name two reasons why fats are hydrogenated.
.05 M HCL
Osmosis
Orange Juice
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
15. What does Acid Degree Value measure and how is it measured?
It explodes
Four
Polyphenoloxidase
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
16. What is an isomer that is cheaper than Vitamin C?
Phenophylin
Tryptophan
Erythorbic Acid
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.
17. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Water
ERH=100 x Aw
Carrageenan
Plasmids
18. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Daminozide
Capsaicin
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
19. What metabolic end product does the Voges-Proskauer test detect?
Carrageenan
HPLC has higher pressure than FPLC
Pheophytin forms
Acetoin
20. What two types of compounds are joined with an ester bond to make a wax?
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
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
Anthocyanins
Fatty Acid and Alcohol
21. What are two common reducing agents that break disulfide bonds in proteins?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Whole Milk
22. Name 3 physical agents capable of denaturing proteins.
Sodium chloride reduces foam stability and sucrose improves foam stability.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Racemic Mixture
Thamautin
23. What metabolic end product does the Voges-Proskauer test detect?
Ammonia - Water - Carbon Dioxide
14
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Acetoin
24. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Arachidonic Acid
They act as catalysts - speeding the polymerization of acrylamide.
Fatty Acid and Alcohol
Fructose
25. What are the limiting amino acids in corn - potato - and green peas?
Polyphenols
Pectin Esterase
Linoleic Acid
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
26. How do sodium chloride and sucrose affect foam stability?
Sucrose
Sodium chloride reduces foam stability and sucrose improves foam stability.
2.5
Water
27. During freezing What are the two stages in the crystallization process?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Nucleation or crystal formation and crystal growth.
Daminozide
Bitter
28. What effect would the addition of sodium bicarbonate have to chocolate?
Water
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
NaCl (it dissociated to a 2M solution)
Water
29. What charge will a protein have when the pH of its solution is below at - and above its pKa?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
pH below positive charge; pH at no charge; pH above negative charge
Nucleation or crystal formation and crystal growth.
30. What does the iodine value measure and how is it measured?
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Sweet - Salty - Sour - and Bitter
NaCl (it dissociated to a 2M solution)
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
31. Alar is the trade name for what chemical compound?
Speed of Light
Sucrose
Daminozide
Carrageenan
32. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Tryptophan
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Orange Juice
Pheophytia does not have magnesium in porphyrin ring.
33. What is the major color compound in tomatoes?
RNA transcribed to DNA
2.5
Lycopenes
Thermus Aqauticus
34. 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
Racemic Mixture
Browning of freshly cut surfaces of fruits and vegetables.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Daminozide
35. Contains the lowest content of water
Arachidonic Acid
Prolamines
Whole Milk
pH 3-5
36. Are sorbitol and mannitol sweet?
V=IR and P=VI or I x I x are
Yes
It explodes
Two aldehydes
37. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
pH 3-5
Bright green
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Browning of freshly cut surfaces of fruits and vegetables.
38. What is Carboxy-methyl cellulose often used for?
Lycopenes
Sodium bicarbonate generates CO2
Initiation - Propagation - Termination
Thickener in foods
39. What enzyme causes hyrolytic rancidity in milk?
Monosodium Glutamate
Cis
Lamellar; Hexagonal I - II; Cubic
Lipase
40. Name two non-enzymatic browning reactions.
Carmelization and Maillard
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Carrageenan
Sodium bicarbonate generates CO2
41. Peptide bond formation results in the formation of what secondary compound?
Emulsoids
Nucleation or crystal formation and crystal growth.
Water
pH below positive charge; pH at no charge; pH above negative charge
42. What does the acronym NPN stand for?
.05 M HCL
Non-protein nitrogen
Prolamines
The speed of a molecule is proportional to the surrounding voltage gradient.
43. What is the name of the degradation compound of chlorophyll?
Polyphenoloxidase
Pectins
Phenophylin
Primary butyric acid also caproic acid.
44. What is the name given to a mixture of equal parts of Darel Lisomers?
Racemic Mixture
Troponins and Tropomyosin
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
.05
45. What pigment was first designated as anthocyanins?
pH 3-5
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
.05
Blue pigment in flowers
46. 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?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Racemic Mixture
Phenylketonuria
.05 M HCL
47. What are the three main steps in the autooxidation of lipids?
Initiation - Propagation - Termination
Tryptophan
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Degradation of protein and production of acid from sugar at the same time.
48. What are 3 mesomorphic structures associated with lipids in the liquid state?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Lysine - Arginine - and Histidine
Anomeric
Lamellar; Hexagonal I - II; Cubic
49. Name 3 factors influencing the consistency of commercial fats.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Pectin methylesterase & polygalacturonase
Two aldehydes
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
50. Is a disaccharide
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Cis
Browning of freshly cut surfaces of fruits and vegetables.
Sucrose
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