Test your basic knowledge |

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. 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?






2. What are the three stages of oxidative rancidity?






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






4. Name the most common functional property of phospholipids in food systems.






5. What enzyme causes hyrolytic rancidity in milk?






6. Will lipid oxidation be higher at a water activity of .05 or .5?






7. Name two reasons why fats are hydrogenated.






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






9. What does the 'c' stand for in the equation E=mc2?






10. What is the chemical nomenclature for caffeine?






11. Name three non-nutritive sweeteners approved for use in USA?






12. How many polypeptide chains make up an antibody?






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






14. Name two enzymes that are involved in softening fruits.






15. Name a naturally occurring protein sweetener.






16. Name the two components that comprise the relaxing factor in muscle fibers.






17. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?






18. What is acid proteolysis?






19. Name three non-nutritive sweeteners approved for use in USA?






20. What is the Peroxide Value a measure of?






21. Food additive that could be used to prevent cocoa particles from settling in chocolate milk






22. Name 4 advantages of using enzymes in food processing.






23. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.






24. What is the chemical nature of anthocyanins?






25. Name 5 chelating agents used in the food industry.






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






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






28. What ketohexose is most significant to food chemists?






29. What does the iodine value measure and how is it measured?






30. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?






31. Which two amino acids is the aspartame derived from?






32. What toxic pigment is found in cottonseed endosperm?






33. What is the enzyme that softens tomatoes?






34. Name three factors useful in controlling enzyme activity.






35. What enzyme is most responsible for browning bananas?






36. What pigment was first designated as anthocyanins?






37. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer






38. Name three nonpolar polar - and charged amino acids.






39. What are the three main steps in the autooxidation of lipids?






40. How does HPLC differ from FPLC?






41. Name 3 chemical agents capable of denaturing proteins.






42. Name the most common functional property of phospholipids in food systems.






43. What is the main class of color compounds found in raspberries?






44. Name 5 chelating agents used in the food industry.






45. What is the fundamental driving of electrophoresis?






46. What is a polymorphism?






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






48. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?






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






50. What two types of compounds are joined with an ester bond to make a wax?