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Food Chemistry

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Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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1. Name three factors useful in controlling enzyme activity.
Fatty Acid and Alcohol
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
It explodes
Sucrose

2. Name a commonly used household chemical leavening agent and the gas it generates.
Sodium bicarbonate generates CO2
Pectin Esterase - Polygalacturonase - Pectin Layase
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Lipase

3. Name the three positively charged amino acids.
Pectins
2.5
Sweet - Salty - Sour - and Bitter
Lysine - Arginine - and Histidine

4. Name the two components that comprise the relaxing factor in muscle fibers.
Polyphenol Oxidase
Troponins and Tropomyosin
Browning of freshly cut surfaces of fruits and vegetables.
Thermus Aqauticus

5. In genetics What is conjugation?
DNA transferred by cell to cell contact (bacterial sex).
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
pH below positive charge; pH at no charge; pH above negative charge
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

6. How many polypeptide chains make up an antibody?
Water
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Orange Juice
Four

7. What is the structural difference between chlorophyll and chlocophyllide?
They act as catalysts - speeding the polymerization of acrylamide.
Fructose
Chlocophyllide does not have a phytoltail
Polyphenoloxidase

8. What is a polymorphism?
NaCl (it dissociated to a 2M solution)
Chitin
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Sodium bicarbonate generates CO2

9. What is the geometric configuration of double bonds in most natural fatty acids?
Cis
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
D: None of the above
Carmelization and Maillard

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

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11. Alar is the trade name for what chemical compound?
Monosodium Glutamate
Daminozide
Erythorbic Acid
pH below positive charge; pH at no charge; pH above negative charge

12. Which of the following examples of browning is enzymatic in nature? 1. Browning of sugars as a result of heating 2. Browning of freshly cut surfaces of fruits and vegetables 3. Browning of bread during toasting 4. Browning of potato chips
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Polyphenoloxidase
.05 M HCL
Browning of freshly cut surfaces of fruits and vegetables.

13. What does MSG stand for?
Thermus Aqauticus
Fat Oxidation
Pectin methylesterase & polygalacturonase
Monosodium Glutamate

14. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Olive Green
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
20 carbons and 4 double bonds
Bright green

15. 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
D: None of the above
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Fatty Acid (Ester linked) to Fatty Alcohol
Bitter

16. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Pectin methyl esterase or galacturonase
Pectin Esterase
Carrageenan
The degree of liquid drainage or foam collapse (foam reduction) after a given time - the time for total or half-drainage (or half-reduction in volume) - or the time before drainage starts.

17. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Sweet - Salty - Sour - and Bitter
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Lipid oxidation
Linoleic Acid

18. What does the acronym NPN stand for?
Non-protein nitrogen
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Polyphenoloxidase
Milk

19. What charge will a protein have when the pH of its solution is below at - and above its pKa?
pH below positive charge; pH at no charge; pH above negative charge
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
1 - 3 - 7-trimethylxanthine
Lycopenes

20. Contains the lowest content of water
Pectins
The degree of liquid drainage or foam collapse (foam reduction) after a given time - the time for total or half-drainage (or half-reduction in volume) - or the time before drainage starts.
Whole Milk
Phenylketonuria

21. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Linoleic Acid
D: None of the above
.05
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

22. What is the fundamental driving of electrophoresis?
The speed of a molecule is proportional to the surrounding voltage gradient.
Yellow
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

23. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Ammonia - Water - Carbon Dioxide
They act as catalysts - speeding the polymerization of acrylamide.
Pheophytin forms
Thickener in foods

24. How does HPLC differ from FPLC?
Orange Juice
HPLC has higher pressure than FPLC
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

25. What are the three main steps in the autooxidation of lipids?
Initiation - Propagation - Termination
20 carbons and 4 double bonds
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

26. Name 4 advantages of using enzymes in food processing.
They are natural - nontoxic substances - generally catalyze without unwanted side-effects - active under very mild conditions of temperature and pH - active at low concentrations - rate of reaction can be controlled - can be inactivated after reactio
The speed of a molecule is proportional to the surrounding voltage gradient.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

27. 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.
Pectin methylesterase & polygalacturonase
20 carbons and 4 double bonds
ERH=100 x Aw

28. How many polypeptide chains make up an antibody?
1 - 3 - 7-trimethylxanthine
Linoleic Acid
Four
Troponins and Tropomyosin

29. What happens to chlorophyll on heating?
Pheophytin forms
Phenophylin
Thermus Aqauticus
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

30. What is the Peroxide Value a measure of?
It explodes
Cis
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Fat Oxidation

31. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Orange Juice
2.5
Oil in Water
An enzyme that converts hydrogen peroxide to water plus oxygen.

32. What does the 'c' stand for in the equation E=mc2?
Speed of Light
14
Emulsification
Glycosides of anthocyanidins

33. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
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.
Ascorbic Acid and Citric Acid
Capsaicin
Primary butyric acid also caproic acid.

34. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Acetoin
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Olive Green
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

35. What is the name of the degradation compound of chlorophyll?
Acetoin
Arachidonic Acid
Onions ( or leeks)
Phenophylin

36. What does MSG stand for?
Yellow
Gliadins and Glutenins
Monosodium Glutamate
Degradation of protein and production of acid from sugar at the same time.

37. How does ERH relate to water activity?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Tryptophan
Initiation - Propagation - Termination
ERH=100 x Aw

38. How do sodium chloride and sucrose affect foam stability?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Sodium chloride reduces foam stability and sucrose improves foam stability.
Polyphenol Oxidase
Blue pigment in flowers

39. Name two main gluten proteins.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Onions ( or leeks)
Gliadins and Glutenins
No

40. 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?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
It explodes
Parabens
Phenylketonuria

41. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
They act as catalysts - speeding the polymerization of acrylamide.
Milk
Pectin methyl esterase or galacturonase
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

42. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
14
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
20 carbons and 4 double bonds

43. What is the chemical nomenclature for caffeine?
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
1 - 3 - 7-trimethylxanthine
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Glycosides of anthocyanidins

44. What is the structural difference between chlorophyll and pheophytia?
Negative log of the hydrogen concentration (mol/l).
Parabens
Pheophytia does not have magnesium in porphyrin ring.
Ascorbic Acid and Citric Acid

45. What does Reichert-Meissert Number measure?
Primary butyric acid also caproic acid.
Yellow
2.5
Polyphenol Oxidase

46. Name a naturally occurring protein sweetener.
Blue pigment in flowers
1 - 3 - 7-trimethylxanthine
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Thamautin

47. What are the limiting amino acids in corn - potato - and green peas?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Lysine - Arginine - and Histidine
Sweet - Salty - Sour - and Bitter
Browning of freshly cut surfaces of fruits and vegetables.

48. What are two common reducing agents that break disulfide bonds in proteins?
They act as catalysts - speeding the polymerization of acrylamide.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Fructose
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

49. Name three effects of protein denaturation.
Nucleation or crystal formation and crystal growth.
Olive Green
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Acsulfame-K - Saccharin - Cyclamate - Aspartame

50. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Plasmids
Fatty Acid and Alcohol
Tryptophan
2.5