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 does MSG stand for?






2. What is the chemical nomenclature for caffeine?






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






4. What is Carboxy-methyl cellulose often used for?






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






6. Name a naturally occurring protein sweetener.






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






8. How does HPLC differ from FPLC?






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






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

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11. At what pH is benzoic acid most effective?






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






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






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






15. What is the chemical nomenclature for caffeine?






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






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






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






19. What toxic pigment is found in cottonseed endosperm?






20. In genetics What is conjugation?






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






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






23. What enzyme causes hyrolytic rancidity in milk?






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






25. What is catalase?






26. Name two reasons why fats are hydrogenated.






27. Name two non-enzymatic browning reactions.






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






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






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






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






32. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above






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






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






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






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






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






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






40. How is pH defined?






41. Name two non-enzymatic browning reactions.






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






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






44. What are the three stages of oxidative rancidity?






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






46. What toxic pigment is found in cottonseed endosperm?






47. Name three effects of protein denaturation.






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






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






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