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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. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
A concentrate of microfibrillar proteins of fish muscle.
Fat Oxidation
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

2. Alar is the trade name for what chemical compound?
Plasmids
Phenophylin
Daminozide
.05

3. What is the name of the degradation compound of chlorophyll?
Primary butyric acid also caproic acid.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
20 carbons and 4 double bonds
Phenophylin

4. What ketohexose is most significant to food chemists?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
V=IR and P=VI or I x I x are
Carmelization and Maillard
Fructose

5. What is the fundamental driving of electrophoresis?
The speed of a molecule is proportional to the surrounding voltage gradient.
Tryptophan
A concentrate of microfibrillar proteins of fish muscle.
Fatty Acid and Alcohol

6. What are the fructose contents in commercial HFCS products.
Lysine - Arginine - and Histidine
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Carrageenan
45% - 52% - 90%

7. What does the 'c' stand for in the equation E=mc2?
Speed of Light
20 carbons and 4 double bonds
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Orange Juice

8. Alar is the trade name for what chemical compound?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Daminozide
Initiation - Propagation - Termination
Lipase

9. What is acid proteolysis?
Plasmids
Chlocophyllide does not have a phytoltail
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Degradation of protein and production of acid from sugar at the same time.

10. Name 5 proteins with good foaming properties.
Emulsoids
Racemic Mixture
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.
Sodium bicarbonate generates CO2

11. What compounds oxidize to form brown color in fruits and vegetables?
Polyphenols
An enzyme that converts hydrogen peroxide to water plus oxygen.
Non-protein nitrogen
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

12. What does HLB stand for and What does a high and low HLB value indicate?
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.
Nucleation or crystal formation and crystal growth.
Pectin methyl esterase or galacturonase
Sodium chloride reduces foam stability and sucrose improves foam stability.

13. At what pH is benzoic acid most effective?
Parabens
Bitter
pH 3-5
D: None of the above

14. What does the iodine value measure and how is it measured?
Carrageenan
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

15. What are 3 mesomorphic structures associated with lipids in the liquid state?
Primary butyric acid also caproic acid.
Oil in Water
pH 3-5
Lamellar; Hexagonal I - II; Cubic

16. 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)
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Phenylketonuria
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

17. Name the strongest biochemical bond and the weakest biochemical bond.
.05 M HCL
Covalent (strongest) and Hydrophobic (Weakest)
Chlocophyllide does not have a phytoltail
Olive Green

18. What happens to chlorophyll on heating?
Aspartic Acid and Phenylalanine
Fat Oxidation
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Pheophytin forms

19. What is the Peroxide Value a measure of?
Prolamines
Fat Oxidation
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Thickener in foods

20. Waxes are composed of what two basic chemical entities?
Negative log of the hydrogen concentration (mol/l).
Fatty Acid (Ester linked) to Fatty Alcohol
An enzyme that converts hydrogen peroxide to water plus oxygen.
Arachidonic Acid

21. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Acetoin
Anomeric
Sodium bicarbonate generates CO2

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

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23. How does ERH relate to water activity?
ERH=100 x Aw
V=IR and P=VI or I x I x are
Racemic Mixture
Ascorbic Acid and Citric Acid

24. Which two amino acids is the aspartame derived from?
Gliadins and Glutenins
Aspartic Acid and Phenylalanine
Lipase
Water

25. During freezing What are the two stages in the crystallization process?
Nucleation or crystal formation and crystal growth.
Gliadins and Glutenins
Anomeric
Sucrose

26. Name three nonpolar polar - and charged amino acids.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Thamautin
pH 3-5
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

27. What is an isomer that is cheaper than Vitamin C?
Chitin
Erythorbic Acid
2.5
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

28. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
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.
Carrageenan
Blue pigment in flowers
Browning of freshly cut surfaces of fruits and vegetables.

29. 20 grams of amylose is added to 80 grams of water in a bearker; the boiling point is measured with an ordinary mercury-in-glass thermometer. What is the observed boiling point of the material in the beaker?
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Parabens
Initiation - Propagation - and Termination
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

30. How can a molecular weight of protein - DNA - and RNA be determined?
Initiation - Propagation - Termination
Chitin
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Sweet - Salty - Sour - and Bitter

31. Name the most common functional property of phospholipids in food systems.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Emulsification
ERH=100 x Aw
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

32. Name three factors useful in controlling enzyme activity.
Initiation - Propagation - and Termination
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
2.5
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

33. In the enzyme Taq Polymerase What does Taq stand for?
Non-protein nitrogen
Degradation of protein and production of acid from sugar at the same time.
Bitter
Thermus Aqauticus

34. What is the Peroxide Value a measure of?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Fat Oxidation
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

35. Name 3 factors influencing the consistency of commercial fats.
Fatty Acid (Ester linked) to Fatty Alcohol
Thickener in foods
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

36. Name the two components that comprise the relaxing factor in muscle fibers.
Phenophylin
Troponins and Tropomyosin
Orange Juice
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.

37. What is the common name for 9 12 - cis-cis-octa dienoic acid?
pH 3-5
Linoleic Acid
The speed of a molecule is proportional to the surrounding voltage gradient.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

38. What are the limiting amino acids in corn - potato - and green peas?
The speed of a molecule is proportional to the surrounding voltage gradient.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Oil in Water
Covalent (strongest) and Hydrophobic (Weakest)

39. What is acid proteolysis?
Bitter
Degradation of protein and production of acid from sugar at the same time.
Primary butyric acid also caproic acid.
The speed of a molecule is proportional to the surrounding voltage gradient.

40. Name 3 chemical agents capable of denaturing proteins.
V=IR and P=VI or I x I x are
Yes
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Plasmids

41. What is the main class of color compounds found in raspberries?
Anthocyanins
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Sucrose
Pectin Esterase - Polygalacturonase - Pectin Layase

42. What does the saponification value measure and how is it measured?
Sodium chloride reduces foam stability and sucrose improves foam stability.
Speed of Light
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Fat Oxidation

43. What are the fructose contents in commercial HFCS products.
45% - 52% - 90%
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Gossypol (it is removed during the oil refining process)
Phenophylin

44. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Olive Green
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Bright green
Sweet - Salty - Sour - and Bitter

45. How many carbon atoms and how many double bonds are there in arachidonic acid?
Phenylketonuria
20 carbons and 4 double bonds
A concentrate of microfibrillar proteins of fish muscle.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

46. Name two enzymes that are involved in softening fruits.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
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
Pectin Esterase - Polygalacturonase - Pectin Layase

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

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48. What is a polymorphism?
Parabens
Anthocyanins
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Gossypol (it is removed during the oil refining process)

49. In what food is butyric acid typically found?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
45% - 52% - 90%
Pheophytia does not have magnesium in porphyrin ring.
Milk

50. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Whole Milk
Initiation - Propagation - and Termination
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
NaCl (it dissociated to a 2M solution)