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Food Chemistry

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1. Name two non-enzymatic browning reactions.
Ascorbic Acid and Citric Acid
Daminozide
Nucleation or crystal formation and crystal growth.
Carmelization and Maillard

2. In the enzyme Taq Polymerase What does Taq stand for?
Glycosides of anthocyanidins
Aspartic Acid and Phenylalanine
Phenylketonuria
Thermus Aqauticus

3. What is the name given to a mixture of equal parts of Darel Lisomers?
Racemic Mixture
Orange Juice
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Degradation of protein and production of acid from sugar at the same time.

4. How do sodium chloride and sucrose affect foam stability?
Gliadins and Glutenins
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
.05 M HCL
Sodium chloride reduces foam stability and sucrose improves foam stability.

5. At what pH is benzoic acid most effective?
pH 3-5
Racemic Mixture
NaCl (it dissociated to a 2M solution)
Lysine - Arginine - and Histidine

6. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Browning of freshly cut surfaces of fruits and vegetables.
Erythorbic Acid
Bright green
Orange Juice

7. What is a polymorphism?
Water
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Degradation of protein and production of acid from sugar at the same time.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

8. How does HPLC differ from FPLC?
HPLC has higher pressure than FPLC
A concentrate of microfibrillar proteins of fish muscle.
An enzyme that converts hydrogen peroxide to water plus oxygen.
Chlocophyllide does not have a phytoltail

9. What ketohexose is most significant to food chemists?
Emulsoids
Fructose
Onions ( or leeks)
Cis

10. Peptide bond formation results in the formation of what secondary compound?
Initiation - Propagation - Termination
Water
Milk
Carrageenan

11. What are the four basic flavors perceived by the tongue?
RNA transcribed to DNA
Fructose
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Sweet - Salty - Sour - and Bitter

12. How does HPLC differ from FPLC?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Anthocyanins
HPLC has higher pressure than FPLC
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

13. What does the iodine value measure and how is it measured?
Pectins
Daminozide
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

14. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Emulsoids
Carrageenan
Ascorbic Acid and Citric Acid
Capsaicin

15. What does the saponification value measure and how is it measured?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Thamautin
Lipase
RNA transcribed to DNA

16. What pigment was first designated as anthocyanins?
Primary butyric acid also caproic acid.
Blue pigment in flowers
Nucleation or crystal formation and crystal growth.
A concentrate of microfibrillar proteins of fish muscle.

17. What two common compounds are used together as an antioxidative system?
Browning of freshly cut surfaces of fruits and vegetables.
Whole Milk
Cis
Ascorbic Acid and Citric Acid

18. What two types of compounds are joined with an ester bond to make a wax?
Acetoin
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Fatty Acid and Alcohol
Osmosis

19. During freezing What are the two stages in the crystallization process?
Racemic Mixture
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Nucleation or crystal formation and crystal growth.
Gliadins and Glutenins

20. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Polyphenoloxidase
NaCl (it dissociated to a 2M solution)
Sodium chloride reduces foam stability and sucrose improves foam stability.
Initiation - Propagation - and Termination

21. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Capsaicin
Pectin methyl esterase or galacturonase
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Pectin methylesterase & polygalacturonase

22. What compounds oxidize to form brown color in fruits and vegetables?
Degradation of protein and production of acid from sugar at the same time.
Polyphenols
Primary butyric acid also caproic acid.
Lipid oxidation

23. What are two common reducing agents that break disulfide bonds in proteins?
Water
Lipid oxidation
Prolamines
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

24. In the enzyme Taq Polymerase What does Taq stand for?
Anomeric
Thermus Aqauticus
Polyphenoloxidase
Acsulfame-K - Saccharin - Cyclamate - Aspartame

25. What is the main class of color compounds found in raspberries?
Anthocyanins
Sodium chloride reduces foam stability and sucrose improves foam stability.
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.
Acetoin

26. What is an isomer that is cheaper than Vitamin C?
Erythorbic Acid
Nucleation or crystal formation and crystal growth.
Initiation - Propagation - and Termination
Anomeric

27. Will lipid oxidation be higher at a water activity of .05 or .5?
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.
DNA transferred by cell to cell contact (bacterial sex).
Initiation - Propagation - Termination
.05

28. When heated ammonium bicarbonate decomposes to form what end products?
Phenophylin
Daminozide
Ammonia - Water - Carbon Dioxide
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

29. How is pH defined?
Negative log of the hydrogen concentration (mol/l).
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Ammonia - Water - Carbon Dioxide
Carrageenan

30. Name 4 advantages of using enzymes in food processing.
Nucleation or crystal formation and crystal growth.
Yes
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
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

31. Name one way foam stability can be assessed.
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.
Chitin
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
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

32. Name the strongest biochemical bond and the weakest biochemical bond.
Emulsification
Fatty Acid (Ester linked) to Fatty Alcohol
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Covalent (strongest) and Hydrophobic (Weakest)

33. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Emulsification
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.
Water
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

34. How many carbon atoms and how many double bonds are there in arachidonic acid?
Plasmids
HPLC has higher pressure than FPLC
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
20 carbons and 4 double bonds

35. In genetics What is conjugation?
DNA transferred by cell to cell contact (bacterial sex).
Racemic Mixture
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Speed of Light

36. Name 3 chemical agents capable of denaturing proteins.
Initiation - Propagation - Termination
Initiation - Propagation - and Termination
Linoleic Acid
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

37. How can a molecular weight of protein - DNA - and RNA be determined?
Whole Milk
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Thickener in foods
Acetoin

38. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Troponins and Tropomyosin
Non-protein nitrogen
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Bright green

39. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Tryptophan
Two aldehydes
Polyphenol Oxidase
Oil in Water

40. Name 5 proteins with good foaming properties.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Plasmids
Prolamines
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.

41. What does MSG stand for?
Cis
Monosodium Glutamate
Orange Juice
A concentrate of microfibrillar proteins of fish muscle.

42. What is the name given to a mixture of equal parts of Darel Lisomers?
Polyphenoloxidase
Racemic Mixture
Initiation - Propagation - Termination
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

43. What toxic pigment is found in cottonseed endosperm?
Gossypol (it is removed during the oil refining process)
Carmelization and Maillard
Fatty Acid (Ester linked) to Fatty Alcohol
Polyphenoloxidase

44. How many polypeptide chains make up an antibody?
Yellow
Chlocophyllide does not have a phytoltail
Four
Milk

45. What is a polymorphism?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Polyphenol Oxidase
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Blue pigment in flowers

46. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Phenophylin
NaCl (it dissociated to a 2M solution)
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Emulsification

47. What are the fructose contents in commercial HFCS products.
Blue pigment in flowers
2.5
45% - 52% - 90%
Parabens

48. What does the acronym NPN stand for?
Sodium bicarbonate generates CO2
Yellow
RNA transcribed to DNA
Non-protein nitrogen

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

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50. What does Reichert-Meissert Number measure?
An enzyme that converts hydrogen peroxide to water plus oxygen.
1 - 3 - 7-trimethylxanthine
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Primary butyric acid also caproic acid.