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Food Chemistry

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Answer 50 questions in 15 minutes.
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1. Name two main gluten proteins.
Thamautin
Bright green
Milk
Gliadins and Glutenins

2. What does the acronym NPN stand for?
Osmosis
Sucrose
Polyphenoloxidase
Non-protein nitrogen

3. Alar is the trade name for what chemical compound?
Daminozide
Microorganisms are very versatile - MO's can be altered by mutations or genetic engineering to produce a greater quantity of enzyme or different enzymes - recovery of enzymes is often easy - readily available - high rate of growth and enzyme producti
RNA transcribed to DNA
Emulsification

4. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Bright green
Two aldehydes
Plasmids
Oil in Water

5. Which two amino acids is the aspartame derived from?
Olive Green
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Aspartic Acid and Phenylalanine
Thamautin

6. Does kosmotrophil ion discourage water structure?
No
Pectin methyl esterase or galacturonase
Covalent (strongest) and Hydrophobic (Weakest)
Yellow

7. What is the winterization process for an oil?
Daminozide
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Covalent (strongest) and Hydrophobic (Weakest)
pH below positive charge; pH at no charge; pH above negative charge

8. Name 3 factors influencing the consistency of commercial fats.
Troponins and Tropomyosin
Pectin methylesterase & polygalacturonase
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Ascorbic Acid and Citric Acid

9. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Ammonia - Water - Carbon Dioxide
Negative log of the hydrogen concentration (mol/l).
Yellow

10. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Daminozide
NaCl (it dissociated to a 2M solution)
Parabens
Linoleic Acid

11. What charge will a protein have when the pH of its solution is below at - and above its pKa?
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Bright green
pH below positive charge; pH at no charge; pH above negative charge
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

12. Name a naturally occurring protein sweetener.
Browning of freshly cut surfaces of fruits and vegetables.
D: None of the above
Thamautin
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

13. What is the major color compound in tomatoes?
Polyphenol Oxidase
Lycopenes
45% - 52% - 90%
Polyphenol Oxidase

14. Name three effects of protein denaturation.
Monosodium Glutamate
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Browning of freshly cut surfaces of fruits and vegetables.
Water

15. Define molarity molality - and normality.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Aspartic Acid and Phenylalanine
Emulsification
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

16. Is a disaccharide
Gliadins and Glutenins
Fatty Acid and Alcohol
Pectin Esterase
Sucrose

17. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Thermus Aqauticus
Monosodium Glutamate
Covalent (strongest) and Hydrophobic (Weakest)
Phenylketonuria

18. Alar is the trade name for what chemical compound?
Osmosis
Daminozide
Prolamines
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

19. Name 5 chelating agents used in the food industry.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Lamellar; Hexagonal I - II; Cubic
Browning of freshly cut surfaces of fruits and vegetables.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

20. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
They act as catalysts - speeding the polymerization of acrylamide.
Water
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Daminozide

21. What is catalase?
They act as catalysts - speeding the polymerization of acrylamide.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
An enzyme that converts hydrogen peroxide to water plus oxygen.

22. Waxes are composed of what two basic chemical entities?
Fatty Acid (Ester linked) to Fatty Alcohol
Initiation - Propagation - Termination
20 carbons and 4 double bonds
Polyphenoloxidase

23. What are the three main steps in the autooxidation of lipids?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
DNA transferred by cell to cell contact (bacterial sex).
Yes
Initiation - Propagation - Termination

24. What is the Peroxide Value a measure of?
Fat Oxidation
Thamautin
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Anomeric

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

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26. What is the name of the degradation compound of chlorophyll?
Phenophylin
Nucleation or crystal formation and crystal growth.
Water
HPLC has higher pressure than FPLC

27. What compounds oxidize to form brown color in fruits and vegetables?
Lysine - Arginine - and Histidine
Fat Oxidation
Polyphenols
Troponins and Tropomyosin

28. How does ERH relate to water activity?
They act as catalysts - speeding the polymerization of acrylamide.
Daminozide
ERH=100 x Aw
Gliadins and Glutenins

29. Waxes are composed of what two basic chemical entities?
45% - 52% - 90%
Cis
Fatty Acid (Ester linked) to Fatty Alcohol
DNA transferred by cell to cell contact (bacterial sex).

30. At low water activity What is the main deteriorative concern?
pH below positive charge; pH at no charge; pH above negative charge
Lipid oxidation
Polyphenol Oxidase
Gossypol (it is removed during the oil refining process)

31. Name two enzymes that are involved in softening fruits.
Anomeric
Water
Pectin Esterase - Polygalacturonase - Pectin Layase
Olive Green

32. What is the acid present in fish oil?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Pectin Esterase - Polygalacturonase - Pectin Layase
Arachidonic Acid
Phenophylin

33. What are the fructose contents in commercial HFCS products.
Water
45% - 52% - 90%
Phenylketonuria
Capsaicin

34. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Carrageenan
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
Pheophytin forms

35. Name three effects of protein denaturation.
Fatty Acid (Ester linked) to Fatty Alcohol
Pectin Esterase - Polygalacturonase - Pectin Layase
Arachidonic Acid
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

36. Name three non-nutritive sweeteners approved for use in USA?
20 carbons and 4 double bonds
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Covalent (strongest) and Hydrophobic (Weakest)

37. What are two common reducing agents that break disulfide bonds in proteins?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Racemic Mixture
Capsaicin
Pectin methyl esterase or galacturonase

38. What is the chemical nature of anthocyanins?
Fructose
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Glycosides of anthocyanidins
It explodes

39. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Onions ( or leeks)
Chitin

40. What is an isomer that is cheaper than Vitamin C?
The speed of a molecule is proportional to the surrounding voltage gradient.
Erythorbic Acid
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Primary butyric acid also caproic acid.

41. Which two amino acids is the aspartame derived from?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Daminozide
Racemic Mixture
Aspartic Acid and Phenylalanine

42. What does the saponification value measure and how is it measured?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Anthocyanins
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Anthocyanins

43. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Primary-amino acid sequence. Secondary-alpha-helix - beta sheet. Tertiary-one complete protein chain with cross bonds linking it together. Quaternary-four separate protein chains assembled as one.
Tryptophan
Aspartic Acid and Phenylalanine
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

44. What is the protein efficiency ratio (PER) of casein?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
2.5
Pectin Esterase - Polygalacturonase - Pectin Layase

45. What is catalase?
Bitter
Polyphenols
An enzyme that converts hydrogen peroxide to water plus oxygen.
Fatty Acid and Alcohol

46. What is Carboxy-methyl cellulose often used for?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
It explodes
Thickener in foods
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

47. What is acid proteolysis?
Daminozide
Degradation of protein and production of acid from sugar at the same time.
Prolamines
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

48. What compounds oxidize to form brown color in fruits and vegetables?
Blue pigment in flowers
Initiation - Propagation - Termination
ERH=100 x Aw
Polyphenols

49. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Chitin
Ammonia - Water - Carbon Dioxide
Thermus Aqauticus
Troponins and Tropomyosin

50. During freezing What are the two stages in the crystallization process?
Egg white proteins - the globin part of hemoglobin - bovine serum albumin - gelatin - whey proteins - casein micelles - B-casein - wheat proteins - soy proteins - and some protein hydrolyzates.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Nucleation or crystal formation and crystal growth.
Two aldehydes