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






2. What happens to chlorophyll on heating?






3. What is catalase?






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






5. What is the enzyme that softens tomatoes?






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






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






8. Are sorbitol and mannitol sweet?






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






10. What is the winterization process for an oil?






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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






14. Name 3 physical agents capable of denaturing proteins.






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






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






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






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






19. What toxic pigment is found in cottonseed endosperm?






20. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk






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






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






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






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






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






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






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






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






29. How is pH defined?






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






31. In what food is butyric acid typically found?






32. What enzyme causes hyrolytic rancidity in milk?






33. 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?






34. What are soluble polymers of anhydro-galacturonic acid and its esters called?






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






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






37. What is the common name for 9 12 - cis-cis-octa dienoic acid?






38. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?






39. Name one way foam stability can be assessed.






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






41. What is catalase?






42. What is the name of the degradation compound of chlorophyll?






43. In what food is butyric acid typically found?






44. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?






45. Name the strongest biochemical bond and the weakest biochemical bond.






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






47. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?






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






49. What does MSG stand for?






50. Name 3 chemical agents capable of denaturing proteins.