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






2. Contains the lowest content of water






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






4. Does kosmotrophil ion discourage water structure?






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






6. When heated ammonium bicarbonate decomposes to form what end products?






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






8. What is Carboxy-methyl cellulose often used for?






9. Name 5 proteins with good foaming properties.






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






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






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






13. What is the Peroxide Value a measure of?






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






15. 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






16. In genetics What is conjugation?






17. What degradative enzyme causes browning in apples - pears - bananas - and peaches?






18. What does Reichert-Meissert Number measure?






19. What are the three stages of oxidative rancidity?






20. What is the Peroxide Value a measure of?






21. What toxic pigment is found in cottonseed endosperm?






22. What is acid proteolysis?






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






24. Name two reasons why fats are hydrogenated.






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






26. In the enzyme Taq Polymerase What does Taq stand for?






27. What are the limiting amino acids in corn - potato - and green peas?






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






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






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






31. What is the geometric configuration of double bonds in most natural fatty acids?






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






33. How is pH defined?






34. What is the winterization process for an oil?






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






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






37. How is pH defined?






38. Name three effects of protein denaturation.






39. 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






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






41. What is catalase?






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






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






44. In genetics What is conjugation?






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






46. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?






47. Does kosmotrophil ion discourage water structure?






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






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






50. What is acid proteolysis?