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Food Chemistry

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1. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Polyphenol Oxidase
Ascorbic Acid and Citric Acid
Pheophytia does not have magnesium in porphyrin ring.

2. What is Ohm's Law and What is Power Equation?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
V=IR and P=VI or I x I x are
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
No

3. What happens to a bottle of wine if before you bottle it you forget to put the stuff in it that prevents it from fermenting?
Pectins
It explodes
14
Pectin Esterase

4. 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).
Oil in Water
Cis
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.

5. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Fat Oxidation
Carrageenan
Glycosides of anthocyanidins
Browning of freshly cut surfaces of fruits and vegetables.

6. What is the major color compound in tomatoes?
Daminozide
Negative log of the hydrogen concentration (mol/l).
Thermus Aqauticus
Lycopenes

7. What is the acid present in fish oil?
D: None of the above
Gliadins and Glutenins
Arachidonic Acid
Acetoin

8. What does the iodine value measure and how is it measured?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
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.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

9. Alar is the trade name for what chemical compound?
Lysine - Arginine - and Histidine
Daminozide
Anthocyanins
.05 M HCL

10. Name the most common functional property of phospholipids in food systems.
Emulsoids
Linoleic Acid
Emulsification
Osmosis

11. What charge will a protein have when the pH of its solution is below at - and above its pKa?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
pH below positive charge; pH at no charge; pH above negative charge
Daminozide
Racemic Mixture

12. What is the structural difference between chlorophyll and chlocophyllide?
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).
1 - 3 - 7-trimethylxanthine
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

13. At low water activity What is the main deteriorative concern?
Lipid oxidation
20 carbons and 4 double bonds
Gossypol (it is removed during the oil refining process)
2.5

14. What toxic pigment is found in cottonseed endosperm?
Lycopenes
Polyphenols
Gossypol (it is removed during the oil refining process)
Monosodium Glutamate

15. Name a naturally occurring protein sweetener.
Thamautin
Olive Green
HPLC has higher pressure than FPLC
Capsaicin

16. Peptide bond formation results in the formation of what secondary compound?
The speed of a molecule is proportional to the surrounding voltage gradient.
Water
Thickener in foods
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

17. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
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
Two aldehydes
Four
HPLC has higher pressure than FPLC

18. In what food is butyric acid typically found?
Daminozide
Lycopenes
Milk
Pheophytin forms

19. What is the winterization process for an oil?
Chitin
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Sweet - Salty - Sour - and Bitter
ERH=100 x Aw

20. What is the acid present in fish oil?
Erythorbic Acid
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Arachidonic Acid
Negative log of the hydrogen concentration (mol/l).

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

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22. What is the fundamental driving of electrophoresis?
The speed of a molecule is proportional to the surrounding voltage gradient.
Prolamines
Degradation of protein and production of acid from sugar at the same time.
Primary butyric acid also caproic acid.

23. What enzyme causes hyrolytic rancidity in milk?
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Polyphenoloxidase
Lipase
Pectins

24. 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
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
They act as catalysts - speeding the polymerization of acrylamide.
Cis
ERH=100 x Aw

25. What compounds oxidize to form brown color in fruits and vegetables?
Daminozide
Polyphenols
Thickener in foods
Orange Juice

26. Does kosmotrophil ion discourage water structure?
D: None of the above
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Sodium bicarbonate generates CO2
No

27. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Negative log of the hydrogen concentration (mol/l).
Linoleic Acid
Primary butyric acid also caproic acid.
Thamautin

28. What are 3 mesomorphic structures associated with lipids in the liquid state?
Lamellar; Hexagonal I - II; Cubic
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Oil in Water
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

29. What is the structural difference between chlorophyll and pheophytia?
Pheophytia does not have magnesium in porphyrin ring.
Gossypol (it is removed during the oil refining process)
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Water

30. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Water
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.
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
Yellow

31. What is the enzyme that softens tomatoes?
Lipase
Pectin Esterase
Sucrose
Water

32. Name 3 chemical agents capable of denaturing proteins.
Negative log of the hydrogen concentration (mol/l).
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Lamellar; Hexagonal I - II; Cubic

33. During freezing What are the two stages in the crystallization process?
Chitin
Carrageenan
Nucleation or crystal formation and crystal growth.
No

34. What is acid proteolysis?
Tryptophan
Non-protein nitrogen
Degradation of protein and production of acid from sugar at the same time.
Nucleation or crystal formation and crystal growth.

35. Define molarity molality - and normality.
Blue pigment in flowers
Pectin methyl esterase or galacturonase
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Polyphenols

36. How do sodium chloride and sucrose affect foam stability?
Sodium bicarbonate generates CO2
Fructose
Sodium chloride reduces foam stability and sucrose improves foam stability.
Bright green

37. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Fatty Acid and Alcohol
Capsaicin
Pectins
Monosodium Glutamate

38. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Gossypol (it is removed during the oil refining process)
Bright green
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Emulsification

39. During freezing What are the two stages in the crystallization process?
45% - 52% - 90%
Nucleation or crystal formation and crystal growth.
RNA transcribed to DNA
Thickener in foods

40. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Onions ( or leeks)
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Orange Juice

41. What does the iodine value measure and how is it measured?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
pH 3-5
Fatty Acid (Ester linked) to Fatty Alcohol
Fructose

42. What is the enzyme that softens tomatoes?
Bitter
Linoleic Acid
Racemic Mixture
Pectin Esterase

43. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Capsaicin
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Parabens

44. When heated ammonium bicarbonate decomposes to form what end products?
Ammonia - Water - Carbon Dioxide
HPLC has higher pressure than FPLC
Water
Chitin

45. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
20 carbons and 4 double bonds
Oil in Water
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.
Phenylketonuria

46. What is catalase?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
An enzyme that converts hydrogen peroxide to water plus oxygen.
Thermus Aqauticus
Acetoin

47. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Parabens
Lipase
Olive Green
Non-protein nitrogen

48. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Lamellar; Hexagonal I - II; Cubic
Anomeric
Bitter

49. What is the chemical nomenclature for caffeine?
Lipid oxidation
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
1 - 3 - 7-trimethylxanthine

50. 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?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Pectins
Lamellar; Hexagonal I - II; Cubic
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

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