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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 does the saponification value measure and how is it measured?
Oil in Water
Water
Polyphenol Oxidase
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

2. Name a commonly used household chemical leavening agent and the gas it generates.
pH below positive charge; pH at no charge; pH above negative charge
Sodium bicarbonate generates CO2
Chitin
DNA transferred by cell to cell contact (bacterial sex).

3. Which two amino acids is the aspartame derived from?
Aspartic Acid and Phenylalanine
Lipase
Fatty Acid (Ester linked) to Fatty Alcohol
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

4. Name the two components that comprise the relaxing factor in muscle fibers.
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.
Troponins and Tropomyosin
Anomeric

5. What is a polymorphism?
Sodium bicarbonate generates CO2
Bright green
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Onions ( or leeks)

6. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Orange Juice
They act as catalysts - speeding the polymerization of acrylamide.
Osmosis
No

7. What enzyme is most responsible for browning bananas?
Lipid oxidation
Speed of Light
Polyphenol Oxidase
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

8. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Sodium bicarbonate generates CO2
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
A concentrate of microfibrillar proteins of fish muscle.
Tryptophan

9. What are colloids that are stabilized by a layer of solvation called?
Initiation - Propagation - and Termination
Thermus Aqauticus
Daminozide
Emulsoids

10. What is acid proteolysis?
Anthocyanins
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 butyric acid also caproic acid.
Degradation of protein and production of acid from sugar at the same time.

11. How is pH defined?
Polyphenols
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Negative log of the hydrogen concentration (mol/l).
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

12. How many carbon atoms and how many double bonds are there in arachidonic acid?
20 carbons and 4 double bonds
Phenophylin
No
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

13. How is pH defined?
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Whole Milk
Initiation - Propagation - and Termination
Negative log of the hydrogen concentration (mol/l).

14. At what pH is benzoic acid most effective?
Polyphenol Oxidase
pH 3-5
Fat Oxidation
Lycopenes

15. 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?
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
.05 M HCL
Four
Sodium bicarbonate generates CO2

16. What is the chemical nomenclature for caffeine?
Sweet - Salty - Sour - and Bitter
Ascorbic Acid and Citric Acid
Lipid oxidation
1 - 3 - 7-trimethylxanthine

17. Name two main gluten proteins.
Pheophytin forms
Gliadins and Glutenins
Sucrose
Milk

18. At what pH is benzoic acid most effective?
Gliadins and Glutenins
Nucleation or crystal formation and crystal growth.
pH 3-5
Blue pigment in flowers

19. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
D: None of the above
Oil in Water
Covalent (strongest) and Hydrophobic (Weakest)
Aspartic Acid and Phenylalanine

20. How do sodium chloride and sucrose affect foam stability?
Fatty Acid and Alcohol
Lysine - Arginine - and Histidine
Sodium chloride reduces foam stability and sucrose improves foam stability.
The speed of a molecule is proportional to the surrounding voltage gradient.

21. What two enzymes degrade pectic substances?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Pectin methylesterase & polygalacturonase
Ammonia - Water - Carbon Dioxide
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.

22. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Emulsoids
Pectins
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
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

23. What would be a safe processing time for heat processing green beans in a boiling water bath? A. 30 minutes B. 300 minutes C. Depends on the size of the food container D. None of the above
D: None of the above
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
Osmosis
Polyphenoloxidase

24. What is catalase?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Polyphenols
Ammonia - Water - Carbon Dioxide
Yes

25. How can a molecular weight of protein - DNA - and RNA be determined?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Linoleic Acid
Cis

26. What compounds oxidize to form brown color in fruits and vegetables?
Polyphenols
.05 M HCL
They act as catalysts - speeding the polymerization of acrylamide.
Tryptophan

27. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Water
pH below positive charge; pH at no charge; pH above negative charge
Bitter

28. What is the geometric configuration of double bonds in most natural fatty acids?
Arachidonic Acid
Parabens
Cis
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.

29. What are the fructose contents in commercial HFCS products.
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
45% - 52% - 90%
Racemic Mixture

30. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Nucleation or crystal formation and crystal growth.
Olive Green
Linoleic Acid
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.

31. What happens to chlorophyll on heating?
Pheophytin forms
Linoleic Acid
Pectin Esterase
Emulsification

32. Is a disaccharide
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Primary butyric acid also caproic acid.
Plasmids
Sucrose

33. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Capsaicin
NaCl (it dissociated to a 2M solution)
Fructose
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

34. What does HLB stand for and What does a high and low HLB value indicate?
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
The speed of a molecule is proportional to the surrounding voltage gradient.
Pectin Esterase
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.

35. What are the only phenols approved for use in the microbiological preservation of foods?
Glycosides of anthocyanidins
Chitin
Parabens
Water

36. What is the name of the degradation compound of chlorophyll?
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.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Phenophylin
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

37. What does Acid Degree Value measure and how is it measured?
Oil in Water
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Fat Oxidation
Acsulfame-K - Saccharin - Cyclamate - Aspartame

38. Name one way foam stability can be assessed.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
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.
Anthocyanins
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.

39. What does the acronym NPN stand for?
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.
Carmelization and Maillard
Aspartic Acid and Phenylalanine
Non-protein nitrogen

40. What are colloids that are stabilized by a layer of solvation called?
45% - 52% - 90%
Fructose
Emulsoids
Carmelization and Maillard

41. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Polyphenoloxidase
Orange Juice
Sweet - Salty - Sour - and Bitter
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

42. What compounds oxidize to form brown color in fruits and vegetables?
Polyphenols
Yes
Fat Oxidation
Non-protein nitrogen

43. Name two enzymes that are involved in softening fruits.
DNA transferred by cell to cell contact (bacterial sex).
Pectin Esterase - Polygalacturonase - Pectin Layase
Yes
Blue pigment in flowers

44. Name two main gluten proteins.
Gliadins and Glutenins
Pectin Esterase
Thermus Aqauticus
Phenophylin

45. What ketohexose is most significant to food chemists?
Sucrose
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.
D: None of the above
Fructose

46. Name three effects of protein denaturation.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
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.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
DNA transferred by cell to cell contact (bacterial sex).

47. Name a naturally occurring protein sweetener.
Fatty Acid (Ester linked) to Fatty Alcohol
Pectin methyl esterase or galacturonase
Thamautin
Lipid oxidation

48. 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
RNA transcribed to DNA
Carrageenan
Acsulfame-K - Saccharin - Cyclamate - Aspartame

49. Name three factors useful in controlling enzyme activity.
Whole Milk
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
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
ERH=100 x Aw

50. What does HLB stand for and What does a high and low HLB value indicate?
Thickener in foods
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
Thamautin