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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. How many carbon atoms are there in the fatty acid myristic acid?
14
Plasmids
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Degradation of protein and production of acid from sugar at the same time.

2. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Orange Juice
Osmosis
Glycosides of anthocyanidins
Tryptophan

3. How does ERH relate to water activity?
Oil in Water
ERH=100 x Aw
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
An enzyme that converts hydrogen peroxide to water plus oxygen.

4. 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?
Negative log of the hydrogen concentration (mol/l).
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Daminozide
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

5. In genetics What is conjugation?
DNA transferred by cell to cell contact (bacterial sex).
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
A concentrate of microfibrillar proteins of fish muscle.

6. Name the most common functional property of phospholipids in food systems.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Emulsification
Acetoin
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

7. What is the chemical nature of anthocyanins?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Glycosides of anthocyanidins
Tryptophan
Ammonia - Water - Carbon Dioxide

8. What is the name of the degradation compound of chlorophyll?
Phenophylin
Thamautin
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Lamellar; Hexagonal I - II; Cubic

9. Name three effects of protein denaturation.
V=IR and P=VI or I x I x are
No
Carrageenan
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

10. What two types of compounds are joined with an ester bond to make a wax?
Fatty Acid and Alcohol
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

11. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
Thamautin
Aspartic Acid and Phenylalanine
RNA transcribed to DNA
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

12. Name 3 chemical agents capable of denaturing proteins.
Anomeric
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Two aldehydes
Carrageenan

13. Waxes are composed of what two basic chemical entities?
Sodium chloride reduces foam stability and sucrose improves foam stability.
Yes
Fatty Acid (Ester linked) to Fatty Alcohol
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

14. What are proteins which are soluble in 50-80% ethanol known as?
Browning of freshly cut surfaces of fruits and vegetables.
45% - 52% - 90%
Prolamines
Bright green

15. What enzyme is most responsible for browning bananas?
Pheophytin forms
Pectin Esterase
Polyphenol Oxidase
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

16. 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
Yellow
A concentrate of microfibrillar proteins of fish muscle.
Lycopenes
D: None of the above

17. How does HPLC differ from FPLC?
HPLC has higher pressure than FPLC
Sucrose
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

18. What are colloids that are stabilized by a layer of solvation called?
Speed of Light
Prolamines
Capsaicin
Emulsoids

19. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Water
Pectins
Thermus Aqauticus
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

20. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Erythorbic Acid
Carrageenan
Bitter

21. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Linoleic Acid
Arachidonic Acid
Ascorbic Acid and Citric Acid
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

22. Name three non-nutritive sweeteners approved for use in USA?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Aspartic Acid and Phenylalanine
Osmosis
14

23. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Troponins and Tropomyosin
V=IR and P=VI or I x I x are
Yes
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

24. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Water
Olive Green
The speed of a molecule is proportional to the surrounding voltage gradient.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

25. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
Lamellar; Hexagonal I - II; Cubic
Plasmids
RNA transcribed to DNA
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.

26. How is pH defined?
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.
Negative log of the hydrogen concentration (mol/l).
Daminozide
Sucrose

27. Does kosmotrophil ion discourage water structure?
No
Onions ( or leeks)
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Linoleic Acid

28. What is the geometric configuration of double bonds in most natural fatty acids?
No
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Cis
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.

29. What enzyme causes hyrolytic rancidity in milk?
Carrageenan
Lipase
Initiation - Propagation - and Termination
Negative log of the hydrogen concentration (mol/l).

30. What are 3 mesomorphic structures associated with lipids in the liquid state?
Degradation of protein and production of acid from sugar at the same time.
Water
Lamellar; Hexagonal I - II; Cubic
2.5

31. How many carbon atoms and how many double bonds are there in arachidonic acid?
Erythorbic Acid
Pectin methyl esterase or galacturonase
20 carbons and 4 double bonds
Primary butyric acid also caproic acid.

32. What does the 'c' stand for in the equation E=mc2?
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.
Speed of Light
V=IR and P=VI or I x I x are
Polyphenols

33. Name the three positively charged amino acids.
Lycopenes
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
.05
Lysine - Arginine - and Histidine

34. Is a disaccharide
Emulsification
Thamautin
Sucrose
Thickener in foods

35. What two enzymes degrade pectic substances?
Erythorbic Acid
Water
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.
Pectin methylesterase & polygalacturonase

36. Name the strongest biochemical bond and the weakest biochemical bond.
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
Acetoin
Covalent (strongest) and Hydrophobic (Weakest)
NaCl (it dissociated to a 2M solution)

37. What is catalase?
An enzyme that converts hydrogen peroxide to water plus oxygen.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Lycopenes
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

38. What two common compounds are used together as an antioxidative system?
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.
Sucrose
Ascorbic Acid and Citric Acid
ERH=100 x Aw

39. What does HLB stand for and What does a high and low HLB value indicate?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
ERH=100 x Aw
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
NaCl (it dissociated to a 2M solution)

40. What metabolic end product does the Voges-Proskauer test detect?
Pectin Esterase
DNA transferred by cell to cell contact (bacterial sex).
Acetoin
Thermus Aqauticus

41. What is the protein efficiency ratio (PER) of casein?
2.5
D: None of the above
Pectin Esterase - Polygalacturonase - Pectin Layase
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

42. How many polypeptide chains make up an antibody?
Lipid oxidation
Four
Sucrose
Non-protein nitrogen

43. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Polyphenols
Bitter
Pectins

44. Name three factors useful in controlling enzyme activity.
Fatty Acid (Ester linked) to Fatty Alcohol
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Parabens
Fatty Acid and Alcohol

45. 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
HLB (hydrophilic-lipophilic balance); a low value (3-6) promotes water in oil emulsions and a high value (8-18) promotes oil in water emulsions.
A concentrate of microfibrillar proteins of fish muscle.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Browning of freshly cut surfaces of fruits and vegetables.

46. What is the winterization process for an oil?
Fat Oxidation
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
An enzyme that converts hydrogen peroxide to water plus oxygen.
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.

47. What is the chemical nature of anthocyanins?
Lipase
Pheophytin forms
Glycosides of anthocyanidins
Troponins and Tropomyosin

48. 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
Osmosis
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
45% - 52% - 90%
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

49. How does HPLC differ from FPLC?
Two aldehydes
Chitin
HPLC has higher pressure than FPLC
Ascorbic Acid and Citric Acid

50. What is Ohm's Law and What is Power Equation?
Ammonia - Water - Carbon Dioxide
V=IR and P=VI or I x I x are
RNA transcribed to DNA
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents