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Food Chemistry

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Answer 50 questions in 15 minutes.
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1. What enzyme causes hyrolytic rancidity in milk?
Lipase
Lysine - Arginine - and Histidine
Bright green
Lipid oxidation

2. What is surimi?
A concentrate of microfibrillar proteins of fish muscle.
Non-protein nitrogen
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
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

3. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Capsaicin
1 - 3 - 7-trimethylxanthine
Initiation - Propagation - Termination
Anomeric

4. Name three non-nutritive sweeteners approved for use in USA?
Chlocophyllide does not have a phytoltail
Parabens
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Phenophylin

5. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Orange Juice
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Four
NaCl (it dissociated to a 2M solution)

6. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Blue pigment in flowers
Phenylketonuria
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Tryptophan

7. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Initiation - Propagation - Termination
20 carbons and 4 double bonds
Capsaicin
Monosodium Glutamate

8. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Pectins
Sucrose
Four
Tryptophan

9. How does HPLC differ from FPLC?
NaCl (it dissociated to a 2M solution)
Tryptophan
HPLC has higher pressure than FPLC
Chlocophyllide does not have a phytoltail

10. What are the primary secondary - tertiary - and quaternary structures?
Ascorbic Acid and Citric Acid
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.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Sodium bicarbonate generates CO2

11. What toxic pigment is found in cottonseed endosperm?
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
D: None of the above
Gossypol (it is removed during the oil refining process)
Four

12. Does kosmotrophil ion discourage water structure?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
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.
No
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.

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

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14. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Osmosis
2.5
Fructose
Lamellar; Hexagonal I - II; Cubic

15. 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?
Chlocophyllide does not have a phytoltail
Sweet - Salty - Sour - and Bitter
.05 M HCL
Ascorbic Acid and Citric Acid

16. What does the 'c' stand for in the equation E=mc2?
Erythorbic Acid
Lipase
Carrageenan
Speed of Light

17. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Nucleation or crystal formation and crystal growth.
Emulsification
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.
Bitter

18. 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?
It explodes
Fat Oxidation
Arachidonic Acid
Phenylketonuria

19. What are the fructose contents in commercial HFCS products.
Yellow
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
45% - 52% - 90%
Pectin Esterase - Polygalacturonase - Pectin Layase

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
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Pectins
Negative log of the hydrogen concentration (mol/l).
Water

21. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Erythorbic Acid
Acetoin
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

22. Define molarity molality - and normality.
ERH=100 x Aw
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Sodium bicarbonate generates CO2
An enzyme that converts hydrogen peroxide to water plus oxygen.

23. Name the most common functional property of phospholipids in food systems.
Emulsification
Nucleation or crystal formation and crystal growth.
Oil in Water
Parabens

24. Is a disaccharide
Ammonia - Water - Carbon Dioxide
Sucrose
Aspartic Acid and Phenylalanine
pH below positive charge; pH at no charge; pH above negative charge

25. Name 3 chemical agents capable of denaturing proteins.
Bright green
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Pheophytia does not have magnesium in porphyrin ring.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

26. What is acid proteolysis?
Degradation of protein and production of acid from sugar at the same time.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Speed of Light
Gliadins and Glutenins

27. What is the chemical nomenclature for caffeine?
45% - 52% - 90%
1 - 3 - 7-trimethylxanthine
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Aspartic Acid and Phenylalanine

28. What is the acid present in fish oil?
Pectin Esterase - Polygalacturonase - Pectin Layase
Four
Pectin methyl esterase or galacturonase
Arachidonic Acid

29. 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?
Orange Juice
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
1 - 3 - 7-trimethylxanthine

30. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Orange Juice
Fatty Acid (Ester linked) to Fatty Alcohol
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

31. What is surimi?
A concentrate of microfibrillar proteins of fish muscle.
Fatty Acid and Alcohol
Anthocyanins
Bright green

32. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Ammonia - Water - Carbon Dioxide
Racemic Mixture
Pectins
Prolamines

33. What does Acid Degree Value measure and how is it measured?
Milk
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
NaCl (it dissociated to a 2M solution)

34. What charge will a protein have when the pH of its solution is below at - and above its pKa?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
pH 3-5
pH below positive charge; pH at no charge; pH above negative charge
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.

35. What is the chemical nomenclature for caffeine?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Lycopenes
1 - 3 - 7-trimethylxanthine
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

36. What ketohexose is most significant to food chemists?
Anomeric
Fatty Acid (Ester linked) to Fatty Alcohol
Fructose
pH below positive charge; pH at no charge; pH above negative charge

37. What is the structural difference between chlorophyll and pheophytia?
Pheophytia does not have magnesium in porphyrin ring.
Ammonia - Water - Carbon Dioxide
.05
Sodium bicarbonate generates CO2

38. How many carbon atoms are there in the fatty acid myristic acid?
Parabens
Chlocophyllide does not have a phytoltail
14
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

39. What are the only phenols approved for use in the microbiological preservation of foods?
Anthocyanins
Racemic Mixture
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Parabens

40. Name three nonpolar polar - and charged amino acids.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Initiation - Propagation - Termination
NaCl (it dissociated to a 2M solution)
Anthocyanins

41. What is the acid present in fish oil?
Prolamines
Arachidonic Acid
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Thamautin

42. What is the enzyme responsible for browning in apples and lettuce?
A concentrate of microfibrillar proteins of fish muscle.
Polyphenol Oxidase
Lipid oxidation
NaCl (it dissociated to a 2M solution)

43. Alar is the trade name for what chemical compound?
Two aldehydes
Daminozide
Prolamines
Sucrose

44. What is the main class of color compounds found in raspberries?
Anthocyanins
HPLC has higher pressure than FPLC
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Fructose

45. Name two non-enzymatic browning reactions.
Carmelization and Maillard
Sodium chloride reduces foam stability and sucrose improves foam stability.
Erythorbic Acid
Pectin methylesterase & polygalacturonase

46. What is the name of the degradation compound of chlorophyll?
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.
Phenophylin
Phenylketonuria
It explodes

47. What metabolic end product does the Voges-Proskauer test detect?
Water
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Ascorbic Acid and Citric Acid
Acetoin

48. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Pectin Esterase - Polygalacturonase - Pectin Layase
Parabens
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Bright green

49. What is the protein efficiency ratio (PER) of casein?
Pectin methylesterase & polygalacturonase
2.5
Onions ( or leeks)
RNA transcribed to DNA

50. What is Ohm's Law and What is Power Equation?
Polyphenol Oxidase
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Erythorbic Acid
V=IR and P=VI or I x I x are

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