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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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1. How many polypeptide chains make up an antibody?
Four
Fructose
Linoleic Acid
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

2. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Pectin methyl esterase or galacturonase
Water
Anomeric
Non-protein nitrogen

3. Are sorbitol and mannitol sweet?
Polyphenoloxidase
An enzyme that converts hydrogen peroxide to water plus oxygen.
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.
Yes

4. What is the winterization process for an oil?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Lysine - Arginine - and Histidine
Blue pigment in flowers

5. What are the primary secondary - tertiary - and quaternary structures?
Carmelization and Maillard
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.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Monosodium Glutamate

6. 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?
.05 M HCL
Lipid oxidation
Negative log of the hydrogen concentration (mol/l).
Initiation - Propagation - and Termination

7. Which of the following examples of browning is enzymatic in nature? 1. Browning of sugars as a result of heating 2. Browning of freshly cut surfaces of fruits and vegetables 3. Browning of bread during toasting 4. Browning of potato chips
Initiation - Propagation - and Termination
DNA transferred by cell to cell contact (bacterial sex).
Browning of freshly cut surfaces of fruits and vegetables.
A concentrate of microfibrillar proteins of fish muscle.

8. How many carbon atoms are there in the fatty acid myristic acid?
Carrageenan
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.
14
Oil in Water

9. What are colloids that are stabilized by a layer of solvation called?
Anomeric
Emulsoids
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Daminozide

10. Name a commonly used household chemical leavening agent and the gas it generates.
V=IR and P=VI or I x I x are
Milk
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Sodium bicarbonate generates CO2

11. What are the fructose contents in commercial HFCS products.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Carmelization and Maillard
Anthocyanins
45% - 52% - 90%

12. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Bitter
Daminozide
They act as catalysts - speeding the polymerization of acrylamide.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

13. What is Ohm's Law and What is Power Equation?
V=IR and P=VI or I x I x are
Fatty Acid and Alcohol
It explodes
Ammonia - Water - Carbon Dioxide

14. What metabolic end product does the Voges-Proskauer test detect?
Sucrose
Orange Juice
Acetoin
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

15. What is Carboxy-methyl cellulose often used for?
Thickener in foods
Arachidonic Acid
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
.05

16. What is the structural difference between chlorophyll and pheophytia?
Negative log of the hydrogen concentration (mol/l).
Pheophytia does not have magnesium in porphyrin ring.
Plasmids
Sucrose

17. At what pH is benzoic acid most effective?
Yes
Lysine - Arginine - and Histidine
Daminozide
pH 3-5

18. What is acid proteolysis?
Plasmids
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
Lipase
Degradation of protein and production of acid from sugar at the same time.

19. What toxic pigment is found in cottonseed endosperm?
Capsaicin
Gossypol (it is removed during the oil refining process)
Polyphenol Oxidase
Primary butyric acid also caproic acid.

20. Are sorbitol and mannitol sweet?
Prolamines
Yes
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.
2.5

21. Peptide bond formation results in the formation of what secondary compound?
Ammonia - Water - Carbon Dioxide
Lycopenes
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Water

22. Name 3 physical agents capable of denaturing proteins.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
A concentrate of microfibrillar proteins of fish muscle.
Daminozide
Olive Green

23. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
pH 3-5
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
HPLC has higher pressure than FPLC
Olive Green

24. What are the four basic flavors perceived by the tongue?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Sweet - Salty - Sour - and Bitter
.05
Polyphenol Oxidase

25. What does MSG stand for?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Yes
Yellow
Monosodium Glutamate

26. What is the chemical nomenclature for caffeine?
1 - 3 - 7-trimethylxanthine
Onions ( or leeks)
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.
Sucrose

27. Is a disaccharide
Primary butyric acid also caproic acid.
Pectins
Troponins and Tropomyosin
Sucrose

28. Define molarity molality - and normality.
pH below positive charge; pH at no charge; pH above negative charge
Troponins and Tropomyosin
Non-protein nitrogen
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

29. Name three nonpolar polar - and charged amino acids.
Acetoin
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Ascorbic Acid and Citric Acid

30. Which two amino acids is the aspartame derived from?
Aspartic Acid and Phenylalanine
Lamellar; Hexagonal I - II; Cubic
Chlocophyllide does not have a phytoltail
Lysine - Arginine - and Histidine

31. Name three factors useful in controlling enzyme activity.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Plasmids
Acetoin
Acetoin

32. What is the Peroxide Value a measure of?
Fat Oxidation
Sweet - Salty - Sour - and Bitter
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.

33. What is the fundamental driving of electrophoresis?
Degradation of protein and production of acid from sugar at the same time.
D: None of the above
The speed of a molecule is proportional to the surrounding voltage gradient.
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.

34. What does the saponification value measure and how is it measured?
Anthocyanins
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Lycopenes
Linoleic Acid

35. Which two amino acids is the aspartame derived from?
Aspartic Acid and Phenylalanine
Bitter
Anomeric
Water

36. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Troponins and Tropomyosin
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Bitter
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

37. What is a polymorphism?
1 - 3 - 7-trimethylxanthine
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Polyphenol Oxidase

38. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Thamautin
Onions ( or leeks)
Erythorbic Acid
Lysine - Arginine - and Histidine

39. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Polyphenols
Pheophytin forms
Linoleic Acid
Initiation - Propagation - Termination

40. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
Pectin methyl esterase or galacturonase
Capsaicin
RNA transcribed to DNA
Glycosides of anthocyanidins

41. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Carrageenan
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
NaCl (it dissociated to a 2M solution)
No

42. What is the geometric configuration of double bonds in most natural fatty acids?
Monosodium Glutamate
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
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
Cis

43. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Fatty Acid and Alcohol
Plasmids
Pectin methyl esterase or galacturonase
Arachidonic Acid

44. Name the strongest biochemical bond and the weakest biochemical bond.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Polyphenol Oxidase
The speed of a molecule is proportional to the surrounding voltage gradient.
Covalent (strongest) and Hydrophobic (Weakest)

45. What is the chemical nomenclature for caffeine?
They act as catalysts - speeding the polymerization of acrylamide.
Daminozide
1 - 3 - 7-trimethylxanthine
Erythorbic Acid

46. Name two enzymes that are involved in softening fruits.
Sodium chloride reduces foam stability and sucrose improves foam stability.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Pectin Esterase - Polygalacturonase - Pectin Layase
No

47. What is Ohm's Law and What is Power Equation?
V=IR and P=VI or I x I x are
Polyphenol Oxidase
Daminozide
Sodium chloride reduces foam stability and sucrose improves foam stability.

48. What are the three stages of oxidative rancidity?
HPLC has higher pressure than FPLC
.05 M HCL
Water
Initiation - Propagation - and Termination

49. 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.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Chitin

50. Contains the lowest content of water
Negative log of the hydrogen concentration (mol/l).
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Acetoin
Whole Milk