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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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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. In the enzyme Taq Polymerase What does Taq stand for?
Thermus Aqauticus
An enzyme that converts hydrogen peroxide to water plus oxygen.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Water

2. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Fructose
Daminozide
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

3. What enzyme causes hyrolytic rancidity in milk?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Monosodium Glutamate
Bright green
Lipase

4. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Yes
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.
Anomeric
Orange Juice

5. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Capsaicin
2.5
Polyphenoloxidase
Lipid oxidation

6. What are the fructose contents in commercial HFCS products.
Pectin Esterase - Polygalacturonase - Pectin Layase
Speed of Light
45% - 52% - 90%
Phenylketonuria

7. Name the most common functional property of phospholipids in food systems.
Emulsification
14
Ammonia - Water - Carbon Dioxide
Thickener in foods

8. When heated ammonium bicarbonate decomposes to form what end products?
Onions ( or leeks)
They act as catalysts - speeding the polymerization of acrylamide.
Lycopenes
Ammonia - Water - Carbon Dioxide

9. Are sorbitol and mannitol sweet?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Yes
Linoleic Acid
Onions ( or leeks)

10. What happens to chlorophyll on heating?
Acetoin
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Carrageenan
Pheophytin forms

11. How many polypeptide chains make up an antibody?
Cis
20 carbons and 4 double bonds
Initiation - Propagation - Termination
Four

12. 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
Pheophytia does not have magnesium in porphyrin ring.
Bitter
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Linoleic Acid

13. Name the two components that comprise the relaxing factor in muscle fibers.
Troponins and Tropomyosin
Negative log of the hydrogen concentration (mol/l).
Emulsoids
pH 3-5

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

15. What are colloids that are stabilized by a layer of solvation called?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
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
Emulsoids
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

16. Which two amino acids is the aspartame derived from?
Lysine - Arginine - and Histidine
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Aspartic Acid and Phenylalanine
14

17. What is the major color compound in tomatoes?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Lycopenes
RNA transcribed to DNA
Lamellar; Hexagonal I - II; Cubic

18. What is the major color compound in tomatoes?
Phenylketonuria
Thamautin
Arachidonic Acid
Lycopenes

19. What is the name of the degradation compound of chlorophyll?
Monosodium Glutamate
1 - 3 - 7-trimethylxanthine
Acetoin
Phenophylin

20. Name three non-nutritive sweeteners approved for use in USA?
Pectins
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Olive Green
45% - 52% - 90%

21. Name a commonly used household chemical leavening agent and the gas it generates.
An enzyme that converts hydrogen peroxide to water plus oxygen.
Sodium bicarbonate generates CO2
V=IR and P=VI or I x I x are
Whole Milk

22. 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.
Daminozide
Blue pigment in flowers
No

23. 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
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Arachidonic Acid

24. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Pectin Esterase - Polygalacturonase - Pectin Layase
pH 3-5
Polyphenols
Anomeric

25. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Olive Green
Lipase
Linoleic Acid
Capsaicin

26. What two enzymes degrade pectic substances?
Fructose
Pectin methylesterase & polygalacturonase
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Lamellar; Hexagonal I - II; Cubic

27. How many carbon atoms are there in the fatty acid myristic acid?
14
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Non-protein nitrogen
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

28. What is the enzyme that softens tomatoes?
Pectin Esterase
pH 3-5
Prolamines
Chitin

29. What is the Peroxide Value a measure of?
Fat Oxidation
An enzyme that converts hydrogen peroxide to water plus oxygen.
Pectins
Oil in Water

30. How many carbon atoms and how many double bonds are there in arachidonic acid?
20 carbons and 4 double bonds
Polyphenol Oxidase
Primary butyric acid also caproic acid.
HPLC has higher pressure than FPLC

31. What is the chemical nomenclature for caffeine?
1 - 3 - 7-trimethylxanthine
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Degradation of protein and production of acid from sugar at the same time.

32. What happens to chlorophyll on heating?
Pheophytin forms
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Arachidonic Acid

33. Name three nonpolar polar - and charged amino acids.
Fructose
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Speed of Light
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

34. How many polypeptide chains make up an antibody?
Sodium bicarbonate generates CO2
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Four
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

35. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Onions ( or leeks)
2.5
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

36. 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
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Ascorbic Acid and Citric Acid
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Daminozide

37. How is pH defined?
Bright green
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
Negative log of the hydrogen concentration (mol/l).
.05

38. What is the geometric configuration of double bonds in most natural fatty acids?
Polyphenol Oxidase
Cis
Aspartic Acid and Phenylalanine
Phenophylin

39. What ketohexose is most significant to food chemists?
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Water
ERH=100 x Aw
Fructose

40. 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
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
.05
Whole Milk
D: None of the above

41. What compounds oxidize to form brown color in fruits and vegetables?
Anthocyanins
Polyphenols
Cis
1 - 3 - 7-trimethylxanthine

42. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
An enzyme that converts hydrogen peroxide to water plus oxygen.
2.5
Arachidonic Acid
Two aldehydes

43. Name two non-enzymatic browning reactions.
ERH=100 x Aw
Blue pigment in flowers
Carmelization and Maillard
A concentrate of microfibrillar proteins of fish muscle.

44. How do sodium chloride and sucrose affect foam stability?
They act as catalysts - speeding the polymerization of acrylamide.
D: None of the above
Carmelization and Maillard
Sodium chloride reduces foam stability and sucrose improves foam stability.

45. What metabolic end product does the Voges-Proskauer test detect?
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Acetoin
No
It explodes

46. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Two aldehydes
Thickener in foods
Gossypol (it is removed during the oil refining process)
The speed of a molecule is proportional to the surrounding voltage gradient.

47. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
A concentrate of microfibrillar proteins of fish muscle.
RNA transcribed to DNA
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Anthocyanins

48. What does the acronym NPN stand for?
Non-protein nitrogen
Pheophytia does not have magnesium in porphyrin ring.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

49. During freezing What are the two stages in the crystallization process?
Speed of Light
Nucleation or crystal formation and crystal growth.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Thickener in foods

50. Define molarity molality - and normality.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
V=IR and P=VI or I x I x are
Bitter
Plasmids