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Food Chemistry

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Answer 50 questions in 15 minutes.
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1. What does MSG stand for?
Polyphenol Oxidase
Troponins and Tropomyosin
Negative log of the hydrogen concentration (mol/l).
Monosodium Glutamate

2. What is the main class of color compounds found in raspberries?
Erythorbic Acid
D: None of the above
Polyphenols
Anthocyanins

3. Define molarity molality - and normality.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
14
Aspartic Acid and Phenylalanine

4. What is the Peroxide Value a measure of?
Thermus Aqauticus
Milk
Sweet - Salty - Sour - and Bitter
Fat Oxidation

5. What are the limiting amino acids in corn - potato - and green peas?
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.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Chlocophyllide does not have a phytoltail

6. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Pheophytia does not have magnesium in porphyrin ring.
Arachidonic Acid
Orange Juice

7. What is the name given to a mixture of equal parts of Darel Lisomers?
45% - 52% - 90%
Racemic Mixture
Fructose
Ammonia - Water - Carbon Dioxide

8. What is a polymorphism?
The speed of a molecule is proportional to the surrounding voltage gradient.
20 carbons and 4 double bonds
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

9. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Water
Anomeric
It explodes
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.

10. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Thickener in foods
Osmosis
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Lipase

11. Name two main gluten proteins.
Fructose
Chitin
Gliadins and Glutenins
Browning of freshly cut surfaces of fruits and vegetables.

12. What metabolic end product does the Voges-Proskauer test detect?
Troponins and Tropomyosin
Whole Milk
Acetoin
Polyphenol Oxidase

13. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Browning of freshly cut surfaces of fruits and vegetables.
Bitter
Lycopenes
Fatty Acid and Alcohol

14. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Chitin
Carmelization and Maillard
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
.05 M HCL

15. Name three nonpolar polar - and charged amino acids.
Plasmids
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Gliadins and Glutenins
The speed of a molecule is proportional to the surrounding voltage gradient.

16. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Daminozide

17. What are proteins which are soluble in 50-80% ethanol known as?
Chlocophyllide does not have a phytoltail
Prolamines
Sweet - Salty - Sour - and Bitter
Aspartic Acid and Phenylalanine

18. Does kosmotrophil ion discourage water structure?
1 - 3 - 7-trimethylxanthine
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.
Four
No

19. What metabolic end product does the Voges-Proskauer test detect?
Acetoin
Fatty Acid and Alcohol
Thamautin
Bitter

20. What is the fundamental driving of electrophoresis?
Phenophylin
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.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
The speed of a molecule is proportional to the surrounding voltage gradient.

21. What effect would the addition of sodium bicarbonate have to chocolate?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Covalent (strongest) and Hydrophobic (Weakest)
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

22. What are the only phenols approved for use in the microbiological preservation of foods?
Parabens
Milk
Thamautin
Carrageenan

23. What are the three main steps in the autooxidation of lipids?
Initiation - Propagation - Termination
Thickener in foods
Plasmids
Fatty Acid (Ester linked) to Fatty Alcohol

24. Name three nonpolar polar - and charged amino acids.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Glycosides of anthocyanidins
Onions ( or leeks)

25. What is the structural difference between chlorophyll and pheophytia?
DNA transferred by cell to cell contact (bacterial sex).
Fatty Acid (Ester linked) to Fatty Alcohol
Pectin Esterase
Pheophytia does not have magnesium in porphyrin ring.

26. What is catalase?
Daminozide
An enzyme that converts hydrogen peroxide to water plus oxygen.
Prolamines
Initiation - Propagation - Termination

27. What are the four basic flavors perceived by the tongue?
Ascorbic Acid and Citric Acid
Covalent (strongest) and Hydrophobic (Weakest)
Polyphenol Oxidase
Sweet - Salty - Sour - and Bitter

28. What is Carboxy-methyl cellulose often used for?
Fatty Acid and Alcohol
Thickener in foods
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

29. What is the name of the degradation compound of chlorophyll?
Anomeric
Phenophylin
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Fatty Acid and Alcohol

30. When heated ammonium bicarbonate decomposes to form what end products?
Ammonia - Water - Carbon Dioxide
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Fatty Acid and Alcohol
Racemic Mixture

31. What is the structural difference between chlorophyll and pheophytia?
Gliadins and Glutenins
Non-protein nitrogen
Pheophytia does not have magnesium in porphyrin ring.
Sodium bicarbonate generates CO2

32. What does the 'c' stand for in the equation E=mc2?
Speed of Light
Polyphenol Oxidase
Carrageenan
Pectin methylesterase & polygalacturonase

33. What effect would the addition of sodium bicarbonate have to chocolate?
Bright green
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Sucrose
Orange Juice

34. What pigment was first designated as anthocyanins?
D: None of the above
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.
Yellow
Blue pigment in flowers

35. Are sorbitol and mannitol sweet?
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.
Pectin Esterase
Yes
Tryptophan

36. What enzyme is most responsible for browning bananas?
Polyphenol Oxidase
Erythorbic Acid
No
Yellow

37. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Blue pigment in flowers
Bright green

38. Give one word for a carbon atom involved in hemiacetal or acetal formation.
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
Anomeric
Glycosides of anthocyanidins
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

39. What is the Peroxide Value a measure of?
Prolamines
Fat Oxidation
Onions ( or leeks)
Polyphenols

40. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Sodium bicarbonate generates CO2
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Pectin methyl esterase or galacturonase

41. Name a naturally occurring protein sweetener.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Thamautin
Onions ( or leeks)
Gossypol (it is removed during the oil refining process)

42. Does kosmotrophil ion discourage water structure?
Lipase
Initiation - Propagation - and Termination
Onions ( or leeks)
No

43. Name one way foam stability can be assessed.
Initiation - Propagation - Termination
pH below positive charge; pH at no charge; pH above negative charge
Orange Juice
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.

44. What is the structural difference between chlorophyll and chlocophyllide?
V=IR and P=VI or I x I x are
Chlocophyllide does not have a phytoltail
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.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

45. Alar is the trade name for what chemical compound?
Anomeric
Daminozide
Chitin
Fatty Acid (Ester linked) to Fatty Alcohol

46. 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.
Sodium bicarbonate generates CO2
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Gliadins and Glutenins

47. What are the primary secondary - tertiary - and quaternary structures?
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.
Fat Oxidation
Emulsification
Thermus Aqauticus

48. Name 5 proteins with good foaming properties.
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.
Monosodium Glutamate
Chlocophyllide does not have a phytoltail
Sodium chloride reduces foam stability and sucrose improves foam stability.

49. How do sodium chloride and sucrose affect foam stability?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
2.5
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Sodium chloride reduces foam stability and sucrose improves foam stability.

50. What is the fundamental driving of electrophoresis?
The speed of a molecule is proportional to the surrounding voltage gradient.
No
Chitin
Acetoin

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