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Food Chemistry

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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 is surimi?
A concentrate of microfibrillar proteins of fish muscle.
Arachidonic Acid
An enzyme that converts hydrogen peroxide to water plus oxygen.
Carrageenan

2. What is the enzyme that softens tomatoes?
Primary butyric acid also caproic acid.
Prolamines
Pectin Esterase
Linoleic Acid

3. What enzyme is most responsible for browning bananas?
It explodes
Tryptophan
Polyphenol Oxidase
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

4. Name the three positively charged amino acids.
Nucleation or crystal formation and crystal growth.
Sweet - Salty - Sour - and Bitter
Lysine - Arginine - and Histidine
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

5. Peptide bond formation results in the formation of what secondary compound?
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Bitter
Water
Thermus Aqauticus

6. Name three non-nutritive sweeteners approved for use in USA?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Phenophylin
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

7. What are the three main steps in the autooxidation of lipids?
Initiation - Propagation - Termination
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
14
Four

8. What compounds oxidize to form brown color in fruits and vegetables?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
No
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
Polyphenols

9. Waxes are composed of what two basic chemical entities?
Degradation of protein and production of acid from sugar at the same time.
Fatty Acid (Ester linked) to Fatty Alcohol
A concentrate of microfibrillar proteins of fish muscle.
Lamellar; Hexagonal I - II; Cubic

10. What does Acid Degree Value measure and how is it measured?
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
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Negative log of the hydrogen concentration (mol/l).
Acsulfame-K - Saccharin - Cyclamate - Aspartame

11. 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?
Two aldehydes
A concentrate of microfibrillar proteins of fish muscle.
1 - 3 - 7-trimethylxanthine
It explodes

12. What metabolic end product does the Voges-Proskauer test detect?
Capsaicin
Yes
Lipid oxidation
Acetoin

13. How does ERH relate to water activity?
ERH=100 x Aw
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.
Pectin Esterase - Polygalacturonase - Pectin Layase
An enzyme that converts hydrogen peroxide to water plus oxygen.

14. Name three factors useful in controlling enzyme activity.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Polyphenol Oxidase
Lipid oxidation
Daminozide

15. Name a commonly used household chemical leavening agent and the gas it generates.
Initiation - Propagation - Termination
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Sodium bicarbonate generates CO2
Parabens

16. What is the acid present in fish oil?
DNA transferred by cell to cell contact (bacterial sex).
Arachidonic Acid
Yes
Plasmids

17. Name two non-enzymatic browning reactions.
Lipase
Carrageenan
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Carmelization and Maillard

18. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
D: None of the above
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Pectin methyl esterase or galacturonase
Bitter

19. 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
Polyphenoloxidase
Sodium bicarbonate generates CO2
Fatty Acid and Alcohol

20. Is a disaccharide
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Pectin Esterase - Polygalacturonase - Pectin Layase
Sucrose
Glycosides of anthocyanidins

21. What are two common reducing agents that break disulfide bonds in proteins?
V=IR and P=VI or I x I x are
Degradation of protein and production of acid from sugar at the same time.
Yellow
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

22. At low water activity What is the main deteriorative concern?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Lipid oxidation
Pheophytin forms
Phenylketonuria

23. When heated ammonium bicarbonate decomposes to form what end products?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Pectin Esterase - Polygalacturonase - Pectin Layase
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Ammonia - Water - Carbon Dioxide

24. Contains the lowest content of water
Negative log of the hydrogen concentration (mol/l).
Polyphenol Oxidase
Daminozide
Whole Milk

25. In the enzyme Taq Polymerase What does Taq stand for?
pH below positive charge; pH at no charge; pH above negative charge
Thermus Aqauticus
Pectin Esterase - Polygalacturonase - Pectin Layase
Yellow

26. What two common compounds are used together as an antioxidative system?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Ammonia - Water - Carbon Dioxide
Phenylketonuria
Ascorbic Acid and Citric Acid

27. In genetics What is conjugation?
DNA transferred by cell to cell contact (bacterial sex).
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Ascorbic Acid and Citric Acid
Capsaicin

28. Name two main gluten proteins.
Gliadins and Glutenins
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.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Polyphenols

29. Name the most common functional property of phospholipids in food systems.
A concentrate of microfibrillar proteins of fish muscle.
Linoleic Acid
Emulsification
.05

30. 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?
V=IR and P=VI or I x I x are
Fatty Acid and Alcohol
.05 M HCL
Milk

31. What are the three main steps in the autooxidation of lipids?
Fructose
Initiation - Propagation - Termination
Thickener in foods
Oil in Water

32. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Daminozide
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Capsaicin
Chitin

33. What is Ohm's Law and What is Power Equation?
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Sodium bicarbonate generates CO2
V=IR and P=VI or I x I x are
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

34. What are the four basic flavors perceived by the tongue?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Sweet - Salty - Sour - and Bitter
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 allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

35. Name three nonpolar polar - and charged amino acids.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
They act as catalysts - speeding the polymerization of acrylamide.
Water
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

36. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Lamellar; Hexagonal I - II; Cubic
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Carrageenan
Nucleation or crystal formation and crystal growth.

37. What are the three stages of oxidative rancidity?
RNA transcribed to DNA
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Initiation - Propagation - and Termination

38. Name 3 factors influencing the consistency of commercial fats.
V=IR and P=VI or I x I x are
Pectins
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Tryptophan

39. 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
pH 3-5
Acetoin
Arachidonic Acid

40. What is the common name for 9 12 - cis-cis-octa dienoic acid?
pH below positive charge; pH at no charge; pH above negative charge
Linoleic Acid
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.
Acsulfame-K - Saccharin - Cyclamate - Aspartame

41. What is catalase?
Fatty Acid and Alcohol
Osmosis
An enzyme that converts hydrogen peroxide to water plus oxygen.
Ammonia - Water - Carbon Dioxide

42. How is pH defined?
HPLC has higher pressure than FPLC
Polyphenoloxidase
Negative log of the hydrogen concentration (mol/l).
Degradation of protein and production of acid from sugar at the same time.

43. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Two aldehydes
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
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

44. Name the two components that comprise the relaxing factor in muscle fibers.
Primary butyric acid also caproic acid.
Troponins and Tropomyosin
Phenylketonuria
14

45. Name two enzymes that are involved in softening fruits.
Negative log of the hydrogen concentration (mol/l).
Polyphenol Oxidase
Four
Pectin Esterase - Polygalacturonase - Pectin Layase

46. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Thermus Aqauticus
Pectin methyl esterase or galacturonase
Pectins
It explodes

47. 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
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Four
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Lipid oxidation

48. How many polypeptide chains make up an antibody?
Bitter
ERH=100 x Aw
Four
Carrageenan

49. 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?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Chlocophyllide does not have a phytoltail
Anomeric
Linoleic Acid

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

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