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Food Chemistry

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Answer 50 questions in 15 minutes.
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1. How can a molecular weight of protein - DNA - and RNA be determined?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Arachidonic Acid
Sweet - Salty - Sour - and Bitter
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

2. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Aspartic Acid and Phenylalanine
Carrageenan
Ascorbic Acid and Citric Acid
Arachidonic Acid

3. Match the number of carbon atoms with the common name of these saturated fatty acids. Carbon #: 4:0 10:0 - 12:0 -14:0 - 16:0 - 18:0Common Name: Myristic - Butyric - Capric - Lauric - Stearic - Palmitic
Negative log of the hydrogen concentration (mol/l).
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Blue pigment in flowers
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

4. What does HLB stand for and What does a high and low HLB value indicate?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Thamautin
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
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.

5. During freezing What are the two stages in the crystallization process?
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Nucleation or crystal formation and crystal growth.
Lamellar; Hexagonal I - II; Cubic
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

6. What is the major color compound in tomatoes?
Lycopenes
Primary butyric acid also caproic acid.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Chitin

7. How many carbon atoms are there in the fatty acid myristic acid?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Erythorbic Acid
14
Thermus Aqauticus

8. What is the structural difference between chlorophyll and pheophytia?
Racemic Mixture
Pheophytia does not have magnesium in porphyrin ring.
Sodium chloride reduces foam stability and sucrose improves foam stability.
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.

9. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Glycosides of anthocyanidins
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Bright green

10. What are the three main steps in the autooxidation of lipids?
Initiation - Propagation - Termination
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.
Arachidonic Acid
Phenylketonuria

11. What is the structural difference between chlorophyll and chlocophyllide?
Chlocophyllide does not have a phytoltail
Sucrose
D: None of the above
1 - 3 - 7-trimethylxanthine

12. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Two aldehydes
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Phenylketonuria
Pectin Esterase - Polygalacturonase - Pectin Layase

13. What is the chemical nature of anthocyanins?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Parabens
Non-protein nitrogen
Glycosides of anthocyanidins

14. What is the name given to a mixture of equal parts of Darel Lisomers?
Thamautin
Ammonia - Water - Carbon Dioxide
Racemic Mixture
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

15. What enzyme causes hyrolytic rancidity in milk?
Pectins
Plasmids
ERH=100 x Aw
Lipase

16. Contains the lowest content of water
Glycosides of anthocyanidins
Whole Milk
Gliadins and Glutenins
Lysine - Arginine - and Histidine

17. In what food is butyric acid typically found?
Erythorbic Acid
Milk
RNA transcribed to DNA
Capsaicin

18. What are the three main steps in the autooxidation of lipids?
Initiation - Propagation - Termination
Lamellar; Hexagonal I - II; Cubic
Polyphenol Oxidase
1 - 3 - 7-trimethylxanthine

19. What is the protein efficiency ratio (PER) of casein?
Prolamines
2.5
Negative log of the hydrogen concentration (mol/l).
Acsulfame-K - Saccharin - Cyclamate - Aspartame

20. What is a polymorphism?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
.05 M HCL
Negative log of the hydrogen concentration (mol/l).

21. 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
Bitter
Glycosides of anthocyanidins
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

22. Name a naturally occurring protein sweetener.
NaCl (it dissociated to a 2M solution)
Thamautin
It explodes
Ammonia - Water - Carbon Dioxide

23. What effect would the addition of sodium bicarbonate have to chocolate?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Lamellar; Hexagonal I - II; Cubic
Plasmids

24. What are the primary secondary - tertiary - and quaternary structures?
pH below positive charge; pH at no charge; pH above negative charge
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-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.
Acsulfame-K - Saccharin - Cyclamate - Aspartame

25. What is the chemical nomenclature for caffeine?
Emulsoids
No
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
1 - 3 - 7-trimethylxanthine

26. Define molarity molality - and normality.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
HPLC has higher pressure than FPLC
Prolamines
Acetoin

27. What is the chemical nature of anthocyanins?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Racemic Mixture
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Glycosides of anthocyanidins

28. What is the winterization process for an oil?
Olive Green
Aspartic Acid and Phenylalanine
Lipase
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

29. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Glycosides of anthocyanidins
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.
NaCl (it dissociated to a 2M solution)
A concentrate of microfibrillar proteins of fish muscle.

30. When heated ammonium bicarbonate decomposes to form what end products?
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Capsaicin
Ammonia - Water - Carbon Dioxide
Monosodium Glutamate

31. Name two enzymes that are involved in softening fruits.
Pectin Esterase - Polygalacturonase - Pectin Layase
Sodium chloride reduces foam stability and sucrose improves foam stability.
Pectins
Olive Green

32. What is the name of the degradation compound of chlorophyll?
20 carbons and 4 double bonds
Phenophylin
Pectin Esterase - Polygalacturonase - Pectin Layase
Polyphenols

33. What pigment was first designated as anthocyanins?
Blue pigment in flowers
Initiation - Propagation - Termination
Sweet - Salty - Sour - and Bitter
Sucrose

34. What is surimi?
Water
Arachidonic Acid
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
A concentrate of microfibrillar proteins of fish muscle.

35. Name one way foam stability can be assessed.
Polyphenols
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.
Gliadins and Glutenins
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

36. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Acetoin
Orange Juice
Ascorbic Acid and Citric Acid
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

37. What are the fructose contents in commercial HFCS products.
pH below positive charge; pH at no charge; pH above negative charge
Pectin methyl esterase or galacturonase
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
45% - 52% - 90%

38. Name a commonly used household chemical leavening agent and the gas it generates.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
ERH=100 x Aw
Sodium bicarbonate generates CO2
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

39. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
The speed of a molecule is proportional to the surrounding voltage gradient.
HPLC has higher pressure than FPLC
NaCl (it dissociated to a 2M solution)
Ascorbic Acid and Citric Acid

40. What is the enzyme that softens tomatoes?
Covalent (strongest) and Hydrophobic (Weakest)
Blue pigment in flowers
.05 M HCL
Pectin Esterase

41. What are the only phenols approved for use in the microbiological preservation of foods?
Yes
Parabens
Troponins and Tropomyosin
Lycopenes

42. Name 3 factors influencing the consistency of commercial fats.
It explodes
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Fatty Acid (Ester linked) to Fatty Alcohol

43. 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
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Acetoin
Thermus Aqauticus
Browning of freshly cut surfaces of fruits and vegetables.

44. What does the saponification value measure and how is it measured?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Daminozide
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Aspartic Acid and Phenylalanine

45. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Lycopenes
Pectin methyl esterase or galacturonase
Water
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

46. Name the three positively charged amino acids.
Lysine - Arginine - and Histidine
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.
HPLC has higher pressure than FPLC

47. Does kosmotrophil ion discourage water structure?
Water
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Chlocophyllide does not have a phytoltail
No

48. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Daminozide
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Yellow
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

49. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Fat Oxidation
Lipid oxidation
Pectin Esterase - Polygalacturonase - Pectin Layase

50. Name two main gluten proteins.
Gliadins and Glutenins
Thamautin
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Water

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