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. Name 3 factors influencing the consistency of commercial fats.






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






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






4. Name three factors useful in controlling enzyme activity.






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






6. 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






7. What ketohexose is most significant to food chemists?






8. Contains the lowest content of water






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






10. What are the three stages of oxidative rancidity?






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






12. Name two main gluten proteins.






13. Name the three positively charged amino acids.






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






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






16. What is the enzyme that softens tomatoes?






17. What are 3 mesomorphic structures associated with lipids in the liquid state?






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






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






20. What does MSG stand for?






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






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






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






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






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






26. What ketohexose is most significant to food chemists?






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






28. What toxic pigment is found in cottonseed endosperm?






29. What two enzymes degrade pectic substances?






30. What two enzymes degrade pectic substances?






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






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






33. How does HPLC differ from FPLC?






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






35. 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?






36. What is the chemical nature of anthocyanins?






37. What is the fundamental driving of electrophoresis?






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






39. What pigment was first designated as anthocyanins?






40. Name two enzymes that are involved in softening fruits.






41. What is a polymorphism?






42. What is acid proteolysis?






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






44. If you take 20 ml of .1 M NaOH to titrate 40 mL of an HCL solution to the penolphthalein end point What is the molarity of the HCL solution?






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






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






47. Alar is the trade name for what chemical compound?






48. What is surimi?






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






50. Name two main gluten proteins.