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






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






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






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






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






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






7. What does Acid Degree Value measure and how is it measured?






8. Name three factors useful in controlling enzyme activity.






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






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






11. What does MSG stand for?






12. Name a commonly used household chemical leavening agent and the gas it generates.






13. Does kosmotrophil ion discourage water structure?






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






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






16. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty






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






18. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?






19. In what food is butyric acid typically found?






20. What is the chemical nature of anthocyanins?






21. Name 5 proteins with good foaming properties.






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






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






24. How does HPLC differ from FPLC?






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






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






27. What does MSG stand for?






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






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






30. Name two main gluten proteins.






31. What is the chemical nomenclature for caffeine?






32. What is the acid present in fish oil?






33. 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






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






35. What is the enzyme responsible for browning in apples and lettuce?






36. Is a disaccharide






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






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






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






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






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






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






43. What two enzymes degrade pectic substances?






44. Name 3 factors influencing the consistency of commercial fats.






45. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?






46. 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?






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






48. What is surimi?






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






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