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Food Chemistry

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1. What does the acronym NPN stand for?
Non-protein nitrogen
Whole Milk
Monosodium Glutamate
Bright green

2. Name three non-nutritive sweeteners approved for use in USA?
Carmelization and Maillard
Initiation - Propagation - Termination
Parabens
Acsulfame-K - Saccharin - Cyclamate - Aspartame

3. Name 3 factors influencing the consistency of commercial fats.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Linoleic Acid
Sweet - Salty - Sour - and Bitter

4. How many carbon atoms are there in the fatty acid myristic acid?
Speed of Light
Fatty Acid and Alcohol
14
A concentrate of microfibrillar proteins of fish muscle.

5. What two enzymes degrade pectic substances?
HPLC has higher pressure than FPLC
Pectin methylesterase & polygalacturonase
Osmosis
Speed of Light

6. How does ERH relate to water activity?
Sweet - Salty - Sour - and Bitter
ERH=100 x Aw
Aspartic Acid and Phenylalanine
Yes

7. What toxic pigment is found in cottonseed endosperm?
pH below positive charge; pH at no charge; pH above negative charge
Fructose
Gossypol (it is removed during the oil refining process)
Yellow

8. How does HPLC differ from FPLC?
Fructose
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
Nucleation or crystal formation and crystal growth.
HPLC has higher pressure than FPLC

9. What two common compounds are used together as an antioxidative system?
Orange Juice
Ascorbic Acid and Citric Acid
Racemic Mixture
20 carbons and 4 double bonds

10. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Onions ( or leeks)
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
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.
Plasmids

11. What enzyme causes hyrolytic rancidity in milk?
Pheophytia does not have magnesium in porphyrin ring.
Lipid oxidation
Lipase
Polyphenols

12. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Carrageenan
Two aldehydes
Primary butyric acid also caproic acid.
45% - 52% - 90%

13. How is pH defined?
Negative log of the hydrogen concentration (mol/l).
Bright green
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Orange Juice

14. What are colloids that are stabilized by a layer of solvation called?
Yellow
Emulsoids
Non-protein nitrogen
Pheophytin forms

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

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16. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Capsaicin
Pectins
Negative log of the hydrogen concentration (mol/l).
Olive Green

17. Name one way foam stability can be assessed.
Speed of Light
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.
Capsaicin
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.

18. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Two aldehydes
Pectin Esterase
Emulsification

19. What are colloids that are stabilized by a layer of solvation called?
Orange Juice
Emulsoids
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

20. Peptide bond formation results in the formation of what secondary compound?
1 - 3 - 7-trimethylxanthine
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Bright green
Water

21. How does HPLC differ from FPLC?
HPLC has higher pressure than FPLC
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Daminozide

22. What is the geometric configuration of double bonds in most natural fatty acids?
Thermus Aqauticus
DNA transferred by cell to cell contact (bacterial sex).
Gossypol (it is removed during the oil refining process)
Cis

23. How do sodium chloride and sucrose affect foam stability?
Speed of Light
pH below positive charge; pH at no charge; pH above negative charge
An enzyme that converts hydrogen peroxide to water plus oxygen.
Sodium chloride reduces foam stability and sucrose improves foam stability.

24. What is the Peroxide Value a measure of?
Fat Oxidation
ERH=100 x Aw
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Monosodium Glutamate

25. What is the geometric configuration of double bonds in most natural fatty acids?
Cis
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Four
Lycopenes

26. How many carbon atoms are there in the fatty acid myristic acid?
Troponins and Tropomyosin
Capsaicin
14
Lycopenes

27. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Water
Osmosis
Ascorbic Acid and Citric Acid
Orange Juice

28. What does Reichert-Meissert Number measure?
Lysine - Arginine - and Histidine
Daminozide
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Primary butyric acid also caproic acid.

29. In what food is butyric acid typically found?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Milk
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Anthocyanins

30. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
.05
Lipase
Initiation - Propagation - Termination
Capsaicin

31. When heated ammonium bicarbonate decomposes to form what end products?
Ammonia - Water - Carbon Dioxide
ERH=100 x Aw
The speed of a molecule is proportional to the surrounding voltage gradient.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

32. What is the major color compound in tomatoes?
Speed of Light
A concentrate of microfibrillar proteins of fish muscle.
Carrageenan
Lycopenes

33. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
DNA transferred by cell to cell contact (bacterial sex).
They act as catalysts - speeding the polymerization of acrylamide.
Prolamines
Onions ( or leeks)

34. What is Ohm's Law and What is Power Equation?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Emulsoids
V=IR and P=VI or I x I x are

35. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
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% - 52% - 90%
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.

36. What is a polymorphism?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Pheophytin forms
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

37. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Plasmids
Capsaicin
Pectin Esterase
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

38. Name two reasons why fats are hydrogenated.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Lysine - Arginine - and Histidine
Fatty Acid and Alcohol
Capsaicin

39. What does the 'c' stand for in the equation E=mc2?
Speed of Light
Gossypol (it is removed during the oil refining process)
It explodes
pH 3-5

40. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Pheophytin forms

41. What is the chemical nomenclature for caffeine?
45% - 52% - 90%
Acsulfame-K - Saccharin - Cyclamate - Aspartame
1 - 3 - 7-trimethylxanthine
Browning of freshly cut surfaces of fruits and vegetables.

42. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Gossypol (it is removed during the oil refining process)
Pectins
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
They act as catalysts - speeding the polymerization of acrylamide.

43. What is the major color compound in tomatoes?
Onions ( or leeks)
Glycosides of anthocyanidins
Lycopenes
Ascorbic Acid and Citric Acid

44. What does the saponification value measure and how is it measured?
Covalent (strongest) and Hydrophobic (Weakest)
20 carbons and 4 double bonds
Lamellar; Hexagonal I - II; Cubic
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

45. Are sorbitol and mannitol sweet?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Yellow
Ascorbic Acid and Citric Acid
Yes

46. Are sorbitol and mannitol sweet?
V=IR and P=VI or I x I x are
Yes
No
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

47. What are the primary secondary - tertiary - and quaternary structures?
Pheophytia does not have magnesium in porphyrin ring.
DNA transferred by cell to cell contact (bacterial sex).
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.
Water

48. What is the chemical nature of anthocyanins?
Glycosides of anthocyanidins
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Four
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

49. Name 5 chelating agents used in the food industry.
Whole Milk
Nucleation or crystal formation and crystal growth.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Milk

50. What does Acid Degree Value measure and how is it measured?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Arachidonic Acid
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

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