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






2. Name the three positively charged amino acids.






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






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






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






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






7. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?






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






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






10. Define molarity molality - and normality.






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






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






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






14. How is pH defined?






15. Name the three positively charged amino acids.






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






17. What is the Peroxide Value a measure of?






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






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






20. What is Ohm's Law and What is Power Equation?






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

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22. What does the saponification value measure and how is it measured?






23. 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?






24. 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






25. What pigment was first designated as anthocyanins?






26. What is Ohm's Law and What is Power Equation?






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






28. What is the winterization process for an oil?






29. Name one way foam stability can be assessed.






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






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






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






33. What are the three stages of oxidative rancidity?






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






35. What ketohexose is most significant to food chemists?






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






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






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






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






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






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






42. What is acid proteolysis?






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






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






45. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?






46. A chlorophyll molecule reacting with magnesium exhibits what shade of green?






47. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?






48. What does the acronym NPN stand for?






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






50. How can a molecular weight of protein - DNA - and RNA be determined?