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Food Chemistry

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Answer 50 questions in 15 minutes.
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1. What two common compounds are used together as an antioxidative system?
Ascorbic Acid and Citric Acid
Cis
They act as catalysts - speeding the polymerization of acrylamide.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

2. What is Carboxy-methyl cellulose often used for?
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Thickener in foods
Water
Arachidonic Acid

3. What happens to chlorophyll on heating?
Emulsoids
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Chitin
Pheophytin forms

4. What does the 'c' stand for in the equation E=mc2?
Two aldehydes
Speed of Light
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

5. What is the chemical nomenclature for caffeine?
Polyphenol Oxidase
1 - 3 - 7-trimethylxanthine
Chlocophyllide does not have a phytoltail
Chitin

6. What is the structural difference between chlorophyll and pheophytia?
Pheophytia does not have magnesium in porphyrin ring.
Fatty Acid (Ester linked) to Fatty Alcohol
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
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.

7. Name 4 advantages of using enzymes in food processing.
NaCl (it dissociated to a 2M solution)
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
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
Primary butyric acid also caproic acid.

8. What does MSG stand for?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Monosodium Glutamate
Primary butyric acid also caproic acid.
Gossypol (it is removed during the oil refining process)

9. 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
Degradation of protein and production of acid from sugar at the same time.
Water
.05

10. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Gossypol (it is removed during the oil refining process)
.05 M HCL
Covalent (strongest) and Hydrophobic (Weakest)
Yellow

11. What is the enzyme that softens tomatoes?
Pectin Esterase
Tryptophan
Pectin methylesterase & polygalacturonase
Ascorbic Acid and Citric Acid

12. What are colloids that are stabilized by a layer of solvation called?
Emulsoids
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
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
D: None of the above

13. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
RNA transcribed to DNA
Polyphenoloxidase
Orange Juice

14. When heated ammonium bicarbonate decomposes to form what end products?
pH 3-5
Ammonia - Water - Carbon Dioxide
Sodium chloride reduces foam stability and sucrose improves foam stability.
Racemic Mixture

15. What two enzymes degrade pectic substances?
Milk
Pectin methylesterase & polygalacturonase
Yellow
Orange Juice

16. Which two amino acids is the aspartame derived from?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Sodium bicarbonate generates CO2
Aspartic Acid and Phenylalanine
Capsaicin

17. Name two reasons why fats are hydrogenated.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Milk
Ammonia - Water - Carbon Dioxide
Yes

18. What does the acronym NPN stand for?
Non-protein nitrogen
Daminozide
Pectin methyl esterase or galacturonase
Gliadins and Glutenins

19. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Polyphenoloxidase
.05
Osmosis
Ascorbic Acid and Citric Acid

20. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Water
Polyphenol Oxidase
Fatty Acid and Alcohol
Sweet - Salty - Sour - and Bitter

21. What are the limiting amino acids in corn - potato - and green peas?
Sweet - Salty - Sour - and Bitter
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Phenylketonuria
14

22. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Carrageenan
Fat Oxidation
Gliadins and Glutenins
Lysine - Arginine - and Histidine

23. At low water activity What is the main deteriorative concern?
Lipid oxidation
Negative log of the hydrogen concentration (mol/l).
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
Onions ( or leeks)

24. Name the two components that comprise the relaxing factor in muscle fibers.
Yes
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Troponins and Tropomyosin
Polyphenol Oxidase

25. Which two amino acids is the aspartame derived from?
Daminozide
Aspartic Acid and Phenylalanine
No
pH below positive charge; pH at no charge; pH above negative charge

26. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Carrageenan
No
ERH=100 x Aw
Bright green

27. What are 3 mesomorphic structures associated with lipids in the liquid state?
Glycosides of anthocyanidins
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Lamellar; Hexagonal I - II; Cubic

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

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29. In what food is butyric acid typically found?
Blue pigment in flowers
Milk
RNA transcribed to DNA
Sodium chloride reduces foam stability and sucrose improves foam stability.

30. What enzyme causes hyrolytic rancidity in milk?
Lipase
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Ascorbic Acid and Citric Acid

31. Name three nonpolar polar - and charged amino acids.
ERH=100 x Aw
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
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
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

32. What is the acid present in fish oil?
Sodium bicarbonate generates CO2
Arachidonic Acid
Pectin Esterase - Polygalacturonase - Pectin Layase
Initiation - Propagation - Termination

33. What are soluble polymers of anhydro-galacturonic acid and its esters called?
20 carbons and 4 double bonds
Pheophytin forms
Pectin Esterase
Pectins

34. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Two aldehydes
Monosodium Glutamate
Daminozide
Blue pigment in flowers

35. Name two enzymes that are involved in softening fruits.
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).
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.
Capsaicin

36. What is the protein efficiency ratio (PER) of casein?
Fatty Acid and Alcohol
RNA transcribed to DNA
2.5
Pheophytin forms

37. What is the structural difference between chlorophyll and chlocophyllide?
Tryptophan
Anthocyanins
Chlocophyllide does not have a phytoltail
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

38. What compounds oxidize to form brown color in fruits and vegetables?
Racemic Mixture
D: None of the above
2.5
Polyphenols

39. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
Bright green
Pectin methyl esterase or galacturonase
RNA transcribed to DNA
Pectin methyl esterase or galacturonase

40. How does ERH relate to water activity?
It explodes
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
Pectin Esterase
ERH=100 x Aw

41. How does HPLC differ from FPLC?
HPLC has higher pressure than FPLC
Speed of Light
Daminozide
Lamellar; Hexagonal I - II; Cubic

42. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Oil in Water
NaCl (it dissociated to a 2M solution)
Gossypol (it is removed during the oil refining process)
Whole Milk

43. 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
Lycopenes
Fatty Acid (Ester linked) to Fatty Alcohol
Orange Juice

44. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Anthocyanins
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Initiation - Propagation - Termination
20 carbons and 4 double bonds

45. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Chitin
Linoleic Acid
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Yellow

46. What is the fundamental driving of electrophoresis?
Carmelization and Maillard
Gliadins and Glutenins
The speed of a molecule is proportional to the surrounding voltage gradient.
Milk

47. What is the name given to a mixture of equal parts of Darel Lisomers?
Racemic Mixture
They act as catalysts - speeding the polymerization of acrylamide.
14
Lipase

48. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Bitter
Daminozide
Parabens
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

49. What is the winterization process for an oil?
45% - 52% - 90%
Pectin methyl esterase or galacturonase
Gliadins and Glutenins
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

50. What does Acid Degree Value measure and how is it measured?
RNA transcribed to DNA
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
20 carbons and 4 double bonds

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Food Chemistry

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