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 ketohexose is most significant to food chemists?






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






3. What are the three stages of oxidative rancidity?






4. What toxic pigment is found in cottonseed endosperm?






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






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






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






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






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






10. Contains the lowest content of water






11. What is a polymorphism?






12. What is the enzyme that softens tomatoes?






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






14. Name three factors useful in controlling enzyme activity.






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






16. What is the fundamental driving of electrophoresis?






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






18. What is surimi?






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






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






21. What are the primary secondary - tertiary - and quaternary structures?






22. What is the Peroxide Value a measure of?






23. Define molarity molality - and normality.






24. What pigment was first designated as anthocyanins?






25. What does the acronym NPN stand for?






26. What does HLB stand for and What does a high and low HLB value indicate?






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






28. Q What reaction does the enzyme 'reverse transcriptase' catalyze?






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






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






31. How many polypeptide chains make up an antibody?






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






33. Q What reaction does the enzyme 'reverse transcriptase' catalyze?






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






35. What are the three stages of oxidative rancidity?






36. What is catalase?






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






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






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






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






41. Match the number of carbon atoms with the common name of these saturated fatty acids. Carbon #: 4:0 10:0 - 12:0 -14:0 - 16:0 - 18:0Common Name: Myristic - Butyric - Capric - Lauric - Stearic - Palmitic






42. How does ERH relate to water activity?






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






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






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






46. At what pH is benzoic acid most effective?






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






48. What enzyme is most responsible for browning bananas?






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






50. Name one way foam stability can be assessed.