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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. What are proteins which are soluble in 50-80% ethanol known as?
They act as catalysts - speeding the polymerization of acrylamide.
Prolamines
Chlocophyllide does not have a phytoltail
HPLC has higher pressure than FPLC

2. What does MSG stand for?
Orange Juice
Milk
Monosodium Glutamate
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

3. 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
Yellow
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Nucleation or crystal formation and crystal growth.
Parabens

4. Name three nonpolar polar - and charged amino acids.
Cis
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Degradation of protein and production of acid from sugar at the same time.
Pectin Esterase - Polygalacturonase - Pectin Layase

5. What is acid proteolysis?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Degradation of protein and production of acid from sugar at the same time.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Non-protein nitrogen

6. Name a naturally occurring protein sweetener.
Thamautin
Negative log of the hydrogen concentration (mol/l).
Carrageenan
HPLC has higher pressure than FPLC

7. What is the main class of color compounds found in raspberries?
The speed of a molecule is proportional to the surrounding voltage gradient.
Anthocyanins
Glycosides of anthocyanidins
Anomeric

8. What is the structural difference between chlorophyll and chlocophyllide?
Osmosis
Chlocophyllide does not have a phytoltail
Anthocyanins
Sodium chloride reduces foam stability and sucrose improves foam stability.

9. 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.
Negative log of the hydrogen concentration (mol/l).
Sodium chloride reduces foam stability and sucrose improves foam stability.
Lycopenes

10. In the enzyme Taq Polymerase What does Taq stand for?
Thermus Aqauticus
Phenophylin
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Pectin methylesterase & polygalacturonase

11. Name the two components that comprise the relaxing factor in muscle fibers.
Troponins and Tropomyosin
Sweet - Salty - Sour - and Bitter
.05 M HCL
Carrageenan

12. Name a naturally occurring protein sweetener.
They act as catalysts - speeding the polymerization of acrylamide.
HPLC has higher pressure than FPLC
Olive Green
Thamautin

13. What metabolic end product does the Voges-Proskauer test detect?
Orange Juice
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Sodium bicarbonate generates CO2
Acetoin

14. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Polyphenoloxidase
Water
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Pheophytin forms

15. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Polyphenol Oxidase
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Lipid oxidation
Tryptophan

16. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Orange Juice
Initiation - Propagation - and Termination
Fatty Acid and Alcohol
Carrageenan

17. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
1 - 3 - 7-trimethylxanthine
D: None of the above
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Osmosis

18. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Anthocyanins
Olive 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
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

19. What is Ohm's Law and What is Power Equation?
.05 M HCL
V=IR and P=VI or I x I x are
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
Covalent (strongest) and Hydrophobic (Weakest)

20. Name 3 factors influencing the rate of lipid oxidation in foods.
Fat Oxidation
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.
Fat Oxidation
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

21. What enzyme is most responsible for browning bananas?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
45% - 52% - 90%
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

22. What is the winterization process for an oil?
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
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Osmosis

23. What compounds oxidize to form brown color in fruits and vegetables?
Pectin Esterase - Polygalacturonase - Pectin Layase
Lysine - Arginine - and Histidine
Polyphenols
Thickener in foods

24. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Orange Juice
Thermus Aqauticus
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

25. What are 3 mesomorphic structures associated with lipids in the liquid state?
Ammonia - Water - Carbon Dioxide
Parabens
Pectins
Lamellar; Hexagonal I - II; Cubic

26. During freezing What are the two stages in the crystallization process?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Lycopenes
Nucleation or crystal formation and crystal growth.

27. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Bitter
Capsaicin
14

28. What ketohexose is most significant to food chemists?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Lycopenes
Fructose
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

29. Name two enzymes that are involved in softening fruits.
Pectin Esterase - Polygalacturonase - Pectin Layase
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
D: None of the above
Onions ( or leeks)

30. Waxes are composed of what two basic chemical entities?
Four
1 - 3 - 7-trimethylxanthine
Fatty Acid (Ester linked) to Fatty Alcohol
Water

31. What are the fructose contents in commercial HFCS products.
45% - 52% - 90%
D: None of the above
Ascorbic Acid and Citric Acid
A concentrate of microfibrillar proteins of fish muscle.

32. Alar is the trade name for what chemical compound?
Arachidonic Acid
Daminozide
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Negative log of the hydrogen concentration (mol/l).

33. 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
Osmosis
Browning of freshly cut surfaces of fruits and vegetables.
Yes
Ammonia - Water - Carbon Dioxide

34. What does the acronym NPN stand for?
Non-protein nitrogen
Lysine - Arginine - and Histidine
Degradation of protein and production of acid from sugar at the same time.
HPLC has higher pressure than FPLC

35. Name 3 physical agents capable of denaturing proteins.
pH below positive charge; pH at no charge; pH above negative charge
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Polyphenol Oxidase
Covalent (strongest) and Hydrophobic (Weakest)

36. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
The speed of a molecule is proportional to the surrounding voltage gradient.
Tryptophan
20 carbons and 4 double bonds
Initiation - Propagation - and Termination

37. Name two reasons why fats are hydrogenated.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
It explodes
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Polyphenols

38. What is the major color compound in tomatoes?
Lycopenes
Sodium chloride reduces foam stability and sucrose improves foam stability.
Lysine - Arginine - and Histidine
Cis

39. What two enzymes degrade pectic substances?
Ammonia - Water - Carbon Dioxide
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Pectin methylesterase & polygalacturonase
Covalent (strongest) and Hydrophobic (Weakest)

40. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Lipid oxidation
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Oil in Water
An enzyme that converts hydrogen peroxide to water plus oxygen.

41. What metabolic end product does the Voges-Proskauer test detect?
Erythorbic Acid
Lipase
Olive Green
Acetoin

42. What is the name of the degradation compound of chlorophyll?
pH 3-5
An enzyme that converts hydrogen peroxide to water plus oxygen.
Onions ( or leeks)
Phenophylin

43. What are the primary secondary - tertiary - and quaternary structures?
Parabens
Four
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.
Degradation of protein and production of acid from sugar at the same time.

44. 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.
Milk
Anomeric
Polyphenol Oxidase

45. What is the enzyme that softens tomatoes?
Arachidonic Acid
Carrageenan
Four
Pectin Esterase

46. Alar is the trade name for what chemical compound?
Pheophytin forms
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.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Daminozide

47. What does the iodine value measure and how is it measured?
Pectin Esterase - Polygalacturonase - Pectin Layase
Onions ( or leeks)
Ascorbic Acid and Citric Acid
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

48. How many polypeptide chains make up an antibody?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Four
Phenylketonuria
Linoleic Acid

49. What is acid proteolysis?
Degradation of protein and production of acid from sugar at the same time.
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
RNA transcribed to DNA
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.

50. In what food is butyric acid typically found?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Water
Milk