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Food Chemistry

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Answer 50 questions in 15 minutes.
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1. How many carbon atoms are there in the fatty acid myristic acid?
14
Browning of freshly cut surfaces of fruits and vegetables.
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.
Bitter

2. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Bitter
Fructose
Pectins
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.

3. What effect would the addition of sodium bicarbonate have to chocolate?
Monosodium Glutamate
Gossypol (it is removed during the oil refining process)
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
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.

4. At low water activity What is the main deteriorative concern?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Gossypol (it is removed during the oil refining process)
Lipid oxidation
Fructose

5. What is the fundamental driving of electrophoresis?
The speed of a molecule is proportional to the surrounding voltage gradient.
1 - 3 - 7-trimethylxanthine
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Pheophytia does not have magnesium in porphyrin ring.

6. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Pectins
NaCl (it dissociated to a 2M solution)
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
.05 M HCL

7. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Linoleic Acid
Primary butyric acid also caproic acid.
Onions ( or leeks)
Yes

8. Name 3 factors influencing the rate of lipid oxidation in foods.
They act as catalysts - speeding the polymerization of acrylamide.
Yellow
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
2.5

9. What are the fructose contents in commercial HFCS products.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Troponins and Tropomyosin
45% - 52% - 90%
Nucleation or crystal formation and crystal growth.

10. How can a molecular weight of protein - DNA - and RNA be determined?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Gliadins and Glutenins

11. What are proteins which are soluble in 50-80% ethanol known as?
Aspartic Acid and Phenylalanine
Onions ( or leeks)
Prolamines
Gliadins and Glutenins

12. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Lipase
Water
Troponins and Tropomyosin
Ascorbic Acid and Citric Acid

13. What is the name given to a mixture of equal parts of Darel Lisomers?
Linoleic Acid
Racemic Mixture
Polyphenol Oxidase
Orange Juice

14. Name two reasons why fats are hydrogenated.
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.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

15. What enzyme causes hyrolytic rancidity in milk?
Lipase
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Lycopenes

16. Name a commonly used household chemical leavening agent and the gas it generates.
pH below positive charge; pH at no charge; pH above negative charge
Fatty Acid and Alcohol
Anomeric
Sodium bicarbonate generates CO2

17. What is the Peroxide Value a measure of?
Initiation - Propagation - and Termination
Fat Oxidation
Daminozide
Orange Juice

18. What is the winterization process for an oil?
Anthocyanins
Fructose
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

19. What does the saponification value measure and how is it measured?
The speed of a molecule is proportional to the surrounding voltage gradient.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Pectin Esterase - Polygalacturonase - Pectin Layase
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

20. Name the strongest biochemical bond and the weakest biochemical bond.
Covalent (strongest) and Hydrophobic (Weakest)
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Degradation of protein and production of acid from sugar at the same time.
Pectins

21. Name 3 physical agents capable of denaturing proteins.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Initiation - Propagation - and Termination

22. What are soluble polymers of anhydro-galacturonic acid and its esters called?
1 - 3 - 7-trimethylxanthine
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Chlocophyllide does not have a phytoltail
Pectins

23. Name 3 chemical agents capable of denaturing proteins.
Erythorbic Acid
Prolamines
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

24. 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?
2.5
Capsaicin
Lamellar; Hexagonal I - II; Cubic
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

25. Contains the lowest content of water
Whole Milk
A concentrate of microfibrillar proteins of fish muscle.
Thamautin
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

26. Name one way foam stability can be assessed.
Fat Oxidation
No
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.
Aspartic Acid and Phenylalanine

27. In what food is butyric acid typically found?
Milk
Polyphenoloxidase
Pheophytin forms
Carrageenan

28. Name 3 physical agents capable of denaturing proteins.
Phenophylin
Fatty Acid (Ester linked) to Fatty Alcohol
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Bitter

29. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
Covalent (strongest) and Hydrophobic (Weakest)
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.
RNA transcribed to DNA
Degradation of protein and production of acid from sugar at the same time.

30. What charge will a protein have when the pH of its solution is below at - and above its pKa?
Sucrose
45% - 52% - 90%
pH below positive charge; pH at no charge; pH above negative charge
Browning of freshly cut surfaces of fruits and vegetables.

31. How many polypeptide chains make up an antibody?
Pectin Esterase
Four
Lycopenes
Lysine - Arginine - and Histidine

32. What compounds oxidize to form brown color in fruits and vegetables?
Polyphenols
Monosodium Glutamate
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Arachidonic Acid

33. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Carmelization and Maillard
Emulsoids
Onions ( or leeks)
Lipid oxidation

34. What pigment was first designated as anthocyanins?
It explodes
Blue pigment in flowers
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.
A concentrate of microfibrillar proteins of fish muscle.

35. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Chitin
Four
Orange Juice
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

36. How does HPLC differ from FPLC?
Thickener in foods
Lamellar; Hexagonal I - II; Cubic
HPLC has higher pressure than FPLC
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

37. Alar is the trade name for what chemical compound?
Polyphenols
Daminozide
Erythorbic Acid
ERH=100 x Aw

38. 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
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Browning of freshly cut surfaces of fruits and vegetables.

39. What is the name of the degradation compound of chlorophyll?
Water
Four
Phenophylin
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

40. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
RNA transcribed to DNA
Erythorbic Acid
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.
Pectin methylesterase & polygalacturonase

41. Name two enzymes that are involved in softening fruits.
Pectin Esterase - Polygalacturonase - Pectin Layase
The speed of a molecule is proportional to the surrounding voltage gradient.
Pectins
Lamellar; Hexagonal I - II; Cubic

42. How is pH defined?
Polyphenoloxidase
Capsaicin
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Negative log of the hydrogen concentration (mol/l).

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

44. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Phenylketonuria
Pectin Esterase - Polygalacturonase - Pectin Layase
Bright green
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. What two common compounds are used together as an antioxidative system?
Gossypol (it is removed during the oil refining process)
Polyphenol Oxidase
Ascorbic Acid and Citric Acid
Bitter

46. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
.05
Carrageenan
Glycosides of anthocyanidins
2.5

47. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
NaCl (it dissociated to a 2M solution)
Lipid oxidation
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

48. What effect would the addition of sodium bicarbonate have to chocolate?
Orange Juice
Lipid oxidation
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

49. How does ERH relate to water activity?
ERH=100 x Aw
Prolamines
It explodes
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

50. What is acid proteolysis?
Oil in Water
V=IR and P=VI or I x I x are
Polyphenol Oxidase
Degradation of protein and production of acid from sugar at the same time.

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