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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. Is a disaccharide
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Sucrose
Blue pigment in flowers
Browning of freshly cut surfaces of fruits and vegetables.

2. 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
20 carbons and 4 double bonds
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Gliadins and Glutenins

3. What are proteins which are soluble in 50-80% ethanol known as?
Anomeric
Four
Negative log of the hydrogen concentration (mol/l).
Prolamines

4. What happens to chlorophyll on heating?
A concentrate of microfibrillar proteins of fish muscle.
A concentrate of microfibrillar proteins of fish muscle.
Carrageenan
Pheophytin forms

5. Name one way foam stability can be assessed.
Carrageenan
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.
Water

6. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
.05
Onions ( or leeks)
Thermus Aqauticus

7. What two common compounds are used together as an antioxidative system?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Pheophytin forms
Lipid oxidation
Ascorbic Acid and Citric Acid

8. Will lipid oxidation be higher at a water activity of .05 or .5?
.05
Thamautin
Aspartic Acid and Phenylalanine
Yellow

9. During freezing What are the two stages in the crystallization process?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Nucleation or crystal formation and crystal growth.
Anthocyanins
Bright green

10. Name three non-nutritive sweeteners approved for use in USA?
Onions ( or leeks)
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
They act as catalysts - speeding the polymerization of acrylamide.
Acsulfame-K - Saccharin - Cyclamate - Aspartame

11. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Yellow
Browning of freshly cut surfaces of fruits and vegetables.
Thermus Aqauticus
1 - 3 - 7-trimethylxanthine

12. Does kosmotrophil ion discourage water structure?
Primary butyric acid also caproic acid.
No
1 - 3 - 7-trimethylxanthine
Olive Green

13. What does Reichert-Meissert Number measure?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Primary butyric acid also caproic acid.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

14. What is Ohm's Law and What is Power Equation?
Primary butyric acid also caproic acid.
Onions ( or leeks)
V=IR and P=VI or I x I x are
Blue pigment in flowers

15. What metabolic end product does the Voges-Proskauer test detect?
Primary butyric acid also caproic acid.
Speed of Light
Chitin
Acetoin

16. What ketohexose is most significant to food chemists?
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.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Fructose
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

17. Name three non-nutritive sweeteners approved for use in USA?
45% - 52% - 90%
Racemic Mixture
Polyphenoloxidase
Acsulfame-K - Saccharin - Cyclamate - Aspartame

18. What is the major color compound in tomatoes?
Glycosides of anthocyanidins
Lycopenes
Whole Milk
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

19. 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
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Chitin
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

20. What is surimi?
The speed of a molecule is proportional to the surrounding voltage gradient.
Acetoin
Fatty Acid and Alcohol
A concentrate of microfibrillar proteins of fish muscle.

21. How can a molecular weight of protein - DNA - and RNA be determined?
Prolamines
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
D: None of the above
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

22. How many carbon atoms and how many double bonds are there in arachidonic acid?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Anthocyanins
Orange Juice
20 carbons and 4 double bonds

23. What does the 'c' stand for in the equation E=mc2?
Speed of Light
Arachidonic Acid
Linoleic Acid
Lipid oxidation

24. Name 5 chelating agents used in the food industry.
Lipase
pH 3-5
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

25. What does the 'c' stand for in the equation E=mc2?
.05 M HCL
Lamellar; Hexagonal I - II; Cubic
Speed of Light
.05

26. What are the three stages of oxidative rancidity?
Emulsoids
Two aldehydes
Initiation - Propagation - and Termination
Cis

27. What does Acid Degree Value measure and how is it measured?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
The speed of a molecule is proportional to the surrounding voltage gradient.
Speed of Light
Tryptophan

28. Name two enzymes that are involved in softening fruits.
Initiation - Propagation - and Termination
Water
Pectin Esterase - Polygalacturonase - Pectin Layase
Bright green

29. Will lipid oxidation be higher at a water activity of .05 or .5?
14
No
.05
Initiation - Propagation - and Termination

30. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Whole Milk
Lamellar; Hexagonal I - II; Cubic
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Bitter

31. Name 5 chelating agents used in the food industry.
D: None of the above
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Onions ( or leeks)
Thermus Aqauticus

32. Name the two components that comprise the relaxing factor in muscle fibers.
Fatty Acid and Alcohol
Whole Milk
A concentrate of microfibrillar proteins of fish muscle.
Troponins and Tropomyosin

33. What are the fructose contents in commercial HFCS products.
Polyphenol Oxidase
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.
45% - 52% - 90%
The speed of a molecule is proportional to the surrounding voltage gradient.

34. What are the limiting amino acids in corn - potato - and green peas?
Sucrose
Lamellar; Hexagonal I - II; Cubic
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Arachidonic Acid

35. When heated ammonium bicarbonate decomposes to form what end products?
Ammonia - Water - Carbon Dioxide
Plasmids
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.
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.

36. 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
Milk
A concentrate of microfibrillar proteins of fish muscle.
Degradation of protein and production of acid from sugar at the same time.

37. What is the geometric configuration of double bonds in most natural fatty acids?
Troponins and Tropomyosin
Cis
RNA transcribed to DNA
HPLC has higher pressure than FPLC

38. What are the primary secondary - tertiary - and quaternary structures?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Prolamines
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.
Negative log of the hydrogen concentration (mol/l).

39. What metabolic end product does the Voges-Proskauer test detect?
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Bright green
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Acetoin

40. Define molarity molality - and normality.
Arachidonic 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
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

41. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Sodium bicarbonate generates CO2
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Racemic Mixture
Phenylketonuria

42. What two enzymes degrade pectic substances?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Oil in Water
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Pectin methylesterase & polygalacturonase

43. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Pectin methylesterase & polygalacturonase
Anthocyanins
Pheophytin forms
Two aldehydes

44. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Oil in Water
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
NaCl (it dissociated to a 2M solution)
It explodes

45. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Blue pigment in flowers
Pectin methyl esterase or galacturonase
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
Polyphenols

46. What does the saponification value measure and how is it measured?
Yellow
Blue pigment in flowers
Orange Juice
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

47. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Pectins
Phenophylin

48. What does the saponification value measure and how is it measured?
Fatty Acid and Alcohol
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Monosodium Glutamate

49. What does MSG stand for?
Monosodium Glutamate
Sucrose
Phenylketonuria
Aspartic Acid and Phenylalanine

50. What is the chemical nomenclature for caffeine?
1 - 3 - 7-trimethylxanthine
Initiation - Propagation - and Termination
No
Parabens