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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. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Two aldehydes
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.
2.5
Oil in Water

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

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3. Name the three positively charged amino acids.
Oil in Water
Lysine - Arginine - and Histidine
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

4. Name three non-nutritive sweeteners approved for use in USA?
Olive Green
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Onions ( or leeks)
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

5. Name three factors useful in controlling enzyme activity.
Osmosis
Sodium bicarbonate generates CO2
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

6. What does the acronym NPN stand for?
Speed of Light
Lamellar; Hexagonal I - II; Cubic
Non-protein nitrogen
Polyphenol Oxidase

7. How is pH defined?
No
Negative log of the hydrogen concentration (mol/l).
.05 M HCL
Sucrose

8. What compounds oxidize to form brown color in fruits and vegetables?
Onions ( or leeks)
Lysine - Arginine - and Histidine
Polyphenols
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

9. What is the chemical nomenclature for caffeine?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
1 - 3 - 7-trimethylxanthine
Pectin Esterase - Polygalacturonase - Pectin Layase
45% - 52% - 90%

10. In what food is butyric acid typically found?
Whole Milk
Yes
Milk
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

11. What is the fundamental driving of electrophoresis?
Phenophylin
Racemic Mixture
Lamellar; Hexagonal I - II; Cubic
The speed of a molecule is proportional to the surrounding voltage gradient.

12. What are the primary secondary - tertiary - and quaternary structures?
Thermus Aqauticus
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.
Racemic Mixture
Cis

13. What compounds oxidize to form brown color in fruits and vegetables?
Whole Milk
Polyphenols
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Non-protein nitrogen

14. What does HLB stand for and What does a high and low HLB value indicate?
Arachidonic Acid
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.
Onions ( or leeks)
Non-protein nitrogen

15. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Erythorbic Acid
Thickener in foods
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Yellow

16. What are colloids that are stabilized by a layer of solvation called?
Emulsoids
Pectin methyl esterase or galacturonase
Covalent (strongest) and Hydrophobic (Weakest)
Chlocophyllide does not have a phytoltail

17. 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.
Negative log of the hydrogen concentration (mol/l).
Glycosides of anthocyanidins
Fatty Acid and Alcohol

18. What are the four basic flavors perceived by the tongue?
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
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.
Sweet - Salty - Sour - and Bitter
Whole Milk

19. 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
Two aldehydes
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Browning of freshly cut surfaces of fruits and vegetables.
Thermus Aqauticus

20. Name 3 chemical agents capable of denaturing proteins.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
No
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.
Carmelization and Maillard

21. Which two amino acids is the aspartame derived from?
Pectin methylesterase & polygalacturonase
Fatty Acid (Ester linked) to Fatty Alcohol
Water
Aspartic Acid and Phenylalanine

22. Waxes are composed of what two basic chemical entities?
V=IR and P=VI or I x I x are
NaCl (it dissociated to a 2M solution)
Fatty Acid (Ester linked) to Fatty Alcohol
Daminozide

23. Is a disaccharide
Sucrose
RNA transcribed to DNA
Daminozide
RNA transcribed to DNA

24. Alar is the trade name for what chemical compound?
Racemic Mixture
Pectins
Daminozide
Acetoin

25. What is the structural difference between chlorophyll and pheophytia?
.05
14
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Pheophytia does not have magnesium in porphyrin ring.

26. What two enzymes degrade pectic substances?
Prolamines
Pectin methylesterase & polygalacturonase
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

27. Define molarity molality - and normality.
Chitin
RNA transcribed to DNA
Pheophytin forms
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

28. What is the enzyme responsible for browning in apples and lettuce?
pH below positive charge; pH at no charge; pH above negative charge
Carmelization and Maillard
Thickener in foods
Polyphenol Oxidase

29. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Osmosis
Pectin methylesterase & polygalacturonase
The speed of a molecule is proportional to the surrounding voltage gradient.
Speed of Light

30. What effect would the addition of sodium bicarbonate have to chocolate?
Osmosis
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Polyphenoloxidase

31. What is the chemical nomenclature for caffeine?
HPLC has higher pressure than FPLC
1 - 3 - 7-trimethylxanthine
Negative log of the hydrogen concentration (mol/l).
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

32. What is the protein efficiency ratio (PER) of casein?
2.5
Capsaicin
DNA transferred by cell to cell contact (bacterial sex).
Browning of freshly cut surfaces of fruits and vegetables.

33. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Chitin
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
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.
Browning of freshly cut surfaces of fruits and vegetables.

34. What toxic pigment is found in cottonseed endosperm?
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Lysine - Arginine - and Histidine
Carrageenan
Gossypol (it is removed during the oil refining process)

35. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Monosodium Glutamate
Initiation - Propagation - and Termination
Two aldehydes
Troponins and Tropomyosin

36. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Gossypol (it is removed during the oil refining process)
The speed of a molecule is proportional to the surrounding voltage gradient.
Plasmids
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

37. Contains the lowest content of water
Acsulfame-K - Saccharin - Cyclamate - Aspartame
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Whole Milk

38. Name three effects of protein denaturation.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Gossypol (it is removed during the oil refining process)
Pheophytia does not have magnesium in porphyrin ring.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

39. How does HPLC differ from FPLC?
Lipase
Bitter
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.
HPLC has higher pressure than FPLC

40. What is the enzyme that softens tomatoes?
Prolamines
Initiation - Propagation - and Termination
Pectin Esterase
Nucleation or crystal formation and crystal growth.

41. What two types of compounds are joined with an ester bond to make a wax?
Fatty Acid and Alcohol
Anthocyanins
Nucleation or crystal formation and crystal growth.
Whole Milk

42. Name two main gluten proteins.
Gossypol (it is removed during the oil refining process)
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Gliadins and Glutenins
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

43. What happens to chlorophyll on heating?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Pheophytin forms
Whole Milk

44. What is Carboxy-methyl cellulose often used for?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Thickener in foods
Troponins and Tropomyosin
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.

45. How does ERH relate to water activity?
20 carbons and 4 double bonds
Four
ERH=100 x Aw
An enzyme that converts hydrogen peroxide to water plus oxygen.

46. What metabolic end product does the Voges-Proskauer test detect?
Non-protein nitrogen
Polyphenol Oxidase
Acetoin
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

47. What is the name given to a mixture of equal parts of Darel Lisomers?
Polyphenol Oxidase
Pheophytin forms
Racemic Mixture
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

48. Name 3 chemical agents capable of denaturing proteins.
Anthocyanins
Chitin
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Troponins and Tropomyosin

49. What is the acid present in fish oil?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Arachidonic Acid
pH 3-5
Thickener in foods

50. How can a molecular weight of protein - DNA - and RNA be determined?
20 carbons and 4 double bonds
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Bright green
Fatty Acid and Alcohol