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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. 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?
Polyphenol Oxidase
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Phenophylin
Covalent (strongest) and Hydrophobic (Weakest)

2. What does MSG stand for?
Initiation - Propagation - Termination
Fat Oxidation
Monosodium Glutamate
No

3. What is the major color compound in tomatoes?
Lycopenes
Monosodium Glutamate
Yellow
A concentrate of microfibrillar proteins of fish muscle.

4. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
It explodes
They act as catalysts - speeding the polymerization of acrylamide.
Chitin
.05 M HCL

5. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Browning of freshly cut surfaces of fruits and vegetables.
Onions ( or leeks)
Yes
Pectins

6. What are soluble polymers of anhydro-galacturonic acid and its esters called?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Pectins
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Thamautin

7. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Nucleation or crystal formation and crystal growth.
Pheophytia does not have magnesium in porphyrin ring.
Parabens
Carrageenan

8. What enzyme causes hyrolytic rancidity in milk?
Osmosis
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Lipase
Acetoin

9. Are sorbitol and mannitol sweet?
Initiation - Propagation - Termination
Osmosis
Yes
Yellow

10. Name 3 factors influencing the rate of lipid oxidation in foods.
Oil in Water
DNA transferred by cell to cell contact (bacterial sex).
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

11. What is Ohm's Law and What is Power Equation?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
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.
V=IR and P=VI or I x I x are
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

12. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
Pectin methyl esterase or galacturonase
DNA transferred by cell to cell contact (bacterial sex).
Degradation of protein and production of acid from sugar at the same time.
RNA transcribed to DNA

13. What is an isomer that is cheaper than Vitamin C?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Erythorbic Acid
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

14. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Aspartic Acid and Phenylalanine
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
RNA transcribed to DNA
They act as catalysts - speeding the polymerization of acrylamide.

15. How do sodium chloride and sucrose affect foam stability?
Polyphenol Oxidase
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
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.
Sodium chloride reduces foam stability and sucrose improves foam stability.

16. What is Ohm's Law and What is Power Equation?
Pheophytin forms
Lipid oxidation
Emulsification
V=IR and P=VI or I x I x are

17. What is the acid present in fish oil?
NaCl (it dissociated to a 2M solution)
Sodium bicarbonate generates CO2
Blue pigment in flowers
Arachidonic Acid

18. What enzyme causes hyrolytic rancidity in milk?
Thermus Aqauticus
Thamautin
Lipase
Non-protein nitrogen

19. Name three nonpolar polar - and charged amino acids.
Water
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Acetoin
Phenophylin

20. What are the fructose contents in commercial HFCS products.
Nucleation or crystal formation and crystal growth.
No
45% - 52% - 90%
Gliadins and Glutenins

21. How many carbon atoms are there in the fatty acid myristic acid?
Sucrose
14
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.
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.

22. Name three effects of protein denaturation.
Chlocophyllide does not have a phytoltail
Chitin
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Emulsoids

23. Name the two components that comprise the relaxing factor in muscle fibers.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Sweet - Salty - Sour - and Bitter
Anomeric
Troponins and Tropomyosin

24. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Daminozide
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
Lipase
Bitter

25. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
The speed of a molecule is proportional to the surrounding voltage gradient.
Polyphenoloxidase
Arachidonic Acid
Pectin Esterase

26. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Fatty Acid and Alcohol
Browning of freshly cut surfaces of fruits and vegetables.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Lamellar; Hexagonal I - II; Cubic

27. Name 3 factors influencing the consistency of commercial fats.
Non-protein nitrogen
Olive Green
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

28. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Orange Juice
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

29. Will lipid oxidation be higher at a water activity of .05 or .5?
Degradation of protein and production of acid from sugar at the same time.
.05
Initiation - Propagation - and Termination
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.

30. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
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.
Lysine - Arginine - and Histidine
Two aldehydes
Sodium chloride reduces foam stability and sucrose improves foam stability.

31. Does kosmotrophil ion discourage water structure?
2.5
Tryptophan
Carrageenan
No

32. Name 4 advantages of using enzymes in food processing.
Oil in Water
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
Oil in Water
Cis

33. How does ERH relate to water activity?
Chlocophyllide does not have a phytoltail
Capsaicin
ERH=100 x Aw
Chitin

34. Alar is the trade name for what chemical compound?
Linoleic Acid
Fatty Acid and Alcohol
Daminozide
Phenylketonuria

35. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Fructose
Emulsification
Pectin methyl esterase or galacturonase

36. What are the limiting amino acids in corn - potato - and green peas?
Ascorbic Acid and Citric Acid
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
pH 3-5
Initiation - Propagation - Termination

37. Name 3 physical agents capable of denaturing proteins.
Carmelization and Maillard
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Pheophytin forms
Onions ( or leeks)

38. What is the Peroxide Value a measure of?
Erythorbic Acid
Fat Oxidation
Troponins and Tropomyosin
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

39. What is the chemical nomenclature for caffeine?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
1 - 3 - 7-trimethylxanthine
Pheophytia does not have magnesium in porphyrin ring.
Non-protein nitrogen

40. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Pectins
Lysine - Arginine - and Histidine
Sweet - Salty - Sour - and Bitter
Acetoin

41. What does HLB stand for and What does a high and low HLB value indicate?
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.
Pheophytia does not have magnesium in porphyrin ring.
Cis
Initiation - Propagation - and Termination

42. What is the name given to a mixture of equal parts of Darel Lisomers?
Carmelization and Maillard
Racemic Mixture
Pectin methyl esterase or galacturonase
Lipid oxidation

43. Name the strongest biochemical bond and the weakest biochemical bond.
NaCl (it dissociated to a 2M solution)
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Covalent (strongest) and Hydrophobic (Weakest)
Fatty Acid and Alcohol

44. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Four
Thermus Aqauticus
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Yellow

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

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46. Is a disaccharide
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).
Carrageenan
Sucrose

47. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
D: None of the above
Parabens
Gliadins and Glutenins
Carrageenan

48. What does the 'c' stand for in the equation E=mc2?
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Speed of Light
Arachidonic Acid
45% - 52% - 90%

49. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Phenylketonuria
The speed of a molecule is proportional to the surrounding voltage gradient.
pH below positive charge; pH at no charge; pH above negative charge
Linoleic Acid

50. What two enzymes degrade pectic substances?
Pectin methylesterase & polygalacturonase
20 carbons and 4 double bonds
Racemic Mixture
Lycopenes