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Food Chemistry

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Answer 50 questions in 15 minutes.
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1. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Capsaicin
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Lycopenes
Monosodium Glutamate

2. What is acid proteolysis?
Nucleation or crystal formation and crystal growth.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Degradation of protein and production of acid from sugar at the same time.
NaCl (it dissociated to a 2M solution)

3. What is the acid present in fish oil?
Fructose
Lycopenes
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.
Arachidonic Acid

4. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Initiation - Propagation - Termination
Olive Green
Onions ( or leeks)

5. Name 3 chemical agents capable of denaturing proteins.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
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.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

6. What are the limiting amino acids in corn - potato - and green peas?
Ammonia - Water - Carbon Dioxide
No
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Cis

7. What are the three main steps in the autooxidation of lipids?
Tryptophan
Initiation - Propagation - Termination
Pectin methylesterase & polygalacturonase
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

8. Name three nonpolar polar - and charged amino acids.
14
Erythorbic Acid
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Two aldehydes

9. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
NaCl (it dissociated to a 2M solution)
Osmosis
Pheophytia does not have magnesium in porphyrin ring.
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

10. What is an isomer that is cheaper than Vitamin C?
Erythorbic Acid
Glycosides of anthocyanidins
Water
Pectin Esterase

11. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Glycosides of anthocyanidins
Polyphenoloxidase
An enzyme that converts hydrogen peroxide to water plus oxygen.
Sucrose

12. Name two non-enzymatic browning reactions.
Browning of freshly cut surfaces of fruits and vegetables.
Carmelization and Maillard
Polyphenols
Glycosides of anthocyanidins

13. What is the main class of color compounds found in raspberries?
RNA transcribed to DNA
Anthocyanins
2.5
Phenophylin

14. What does Acid Degree Value measure and how is it measured?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Troponins and Tropomyosin
1 - 3 - 7-trimethylxanthine
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

15. What is the structural difference between chlorophyll and chlocophyllide?
Lipid oxidation
They act as catalysts - speeding the polymerization of acrylamide.
Monosodium Glutamate
Chlocophyllide does not have a phytoltail

16. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Pectin methyl esterase or galacturonase
45% - 52% - 90%
Olive Green
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

17. What is the chemical nomenclature for caffeine?
Emulsoids
1 - 3 - 7-trimethylxanthine
Carmelization and Maillard
A concentrate of microfibrillar proteins of fish muscle.

18. What are two common reducing agents that break disulfide bonds in proteins?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Troponins and Tropomyosin
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.
Phenophylin

19. In the enzyme Taq Polymerase What does Taq stand for?
Plasmids
Thermus Aqauticus
Linoleic Acid
Gossypol (it is removed during the oil refining process)

20. How does ERH relate to water activity?
ERH=100 x Aw
Negative log of the hydrogen concentration (mol/l).
Nucleation or crystal formation and crystal growth.
Two aldehydes

21. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Oil in Water
Polyphenoloxidase

22. How does HPLC differ from FPLC?
Anomeric
Polyphenol Oxidase
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
HPLC has higher pressure than FPLC

23. Name two enzymes that are involved in softening fruits.
Pectin Esterase - Polygalacturonase - Pectin Layase
Gossypol (it is removed during the oil refining process)
Lipase
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

24. What does Reichert-Meissert Number measure?
Pectins
Polyphenol Oxidase
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Primary butyric acid also caproic acid.

25. What is Ohm's Law and What is Power Equation?
V=IR and P=VI or I x I x are
Pheophytin forms
Initiation - Propagation - Termination
Orange Juice

26. Contains the lowest content of water
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
NaCl (it dissociated to a 2M solution)
It explodes
Whole Milk

27. Name the two components that comprise the relaxing factor in muscle fibers.
Troponins and Tropomyosin
45% - 52% - 90%
Aspartic Acid and Phenylalanine
Pheophytia does not have magnesium in porphyrin ring.

28. How can a molecular weight of protein - DNA - and RNA be determined?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Water
Blue pigment in flowers
Nucleation or crystal formation and crystal growth.

29. What is the fundamental driving of electrophoresis?
The speed of a molecule is proportional to the surrounding voltage gradient.
Pectin methylesterase & polygalacturonase
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
DNA transferred by cell to cell contact (bacterial sex).

30. 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?
Capsaicin
Yellow
Two aldehydes
.05 M HCL

31. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
DNA transferred by cell to cell contact (bacterial sex).
Two aldehydes
Parabens
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

32. Are sorbitol and mannitol sweet?
Yes
Gliadins and Glutenins
Thamautin
Parabens

33. In genetics What is conjugation?
DNA transferred by cell to cell contact (bacterial sex).
RNA transcribed to DNA
Arachidonic Acid
14

34. What is the main class of color compounds found in raspberries?
Lipase
Oil in Water
Anthocyanins
Initiation - Propagation - Termination

35. What is the name of the degradation compound of chlorophyll?
2.5
Four
14
Phenophylin

36. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
pH below positive charge; pH at no charge; pH above negative charge
Emulsification
Bright green
Glycosides of anthocyanidins

37. What is Carboxy-methyl cellulose often used for?
Thickener in foods
45% - 52% - 90%
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Speed of Light

38. How is pH defined?
Initiation - Propagation - and Termination
Negative log of the hydrogen concentration (mol/l).
Chlocophyllide does not have a phytoltail
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

39. How do sodium chloride and sucrose affect foam stability?
Sodium chloride reduces foam stability and sucrose improves foam stability.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Carrageenan
An enzyme that converts hydrogen peroxide to water plus oxygen.

40. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Fatty Acid and Alcohol
45% - 52% - 90%
It explodes
Yellow

41. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
HPLC has higher pressure than FPLC

42. What pigment was first designated as anthocyanins?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Blue pigment in flowers
Plasmids

43. At low water activity What is the main deteriorative concern?
Monosodium Glutamate
Lipid oxidation
Daminozide
Non-protein nitrogen

44. What are 3 mesomorphic structures associated with lipids in the liquid state?
Daminozide
Lamellar; Hexagonal I - II; Cubic
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
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. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Pectin methyl esterase or galacturonase
Phenophylin
Orange Juice
Initiation - Propagation - and Termination

46. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
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
Sodium bicarbonate generates CO2
Arachidonic Acid

47. What is the protein efficiency ratio (PER) of casein?
.05 M HCL
2.5
DNA transferred by cell to cell contact (bacterial sex).
NaCl (it dissociated to a 2M solution)

48. What are two common reducing agents that break disulfide bonds in proteins?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Lycopenes
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

49. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Water
Olive Green
Monosodium Glutamate
Carrageenan

50. What is the winterization process for an oil?
Lipid oxidation
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Racemic Mixture
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

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Food Chemistry

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