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Food Chemistry

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. How many polypeptide chains make up an antibody?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
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.
Four

2. Name one way foam stability can be assessed.
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.
20 carbons and 4 double bonds
They act as catalysts - speeding the polymerization of acrylamide.
Anthocyanins

3. Name 5 chelating agents used in the food industry.
Two aldehydes
pH 3-5
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Sweet - Salty - Sour - and Bitter

4. What is Carboxy-methyl cellulose often used for?
1 - 3 - 7-trimethylxanthine
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.
Thickener in foods
2.5

5. Name 3 factors influencing the rate of lipid oxidation in foods.
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.
Monosodium Glutamate
Sodium bicarbonate generates CO2

6. How can a molecular weight of protein - DNA - and RNA be determined?
Covalent (strongest) and Hydrophobic (Weakest)
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Four
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.

7. What compounds oxidize to form brown color in fruits and vegetables?
Polyphenols
45% - 52% - 90%
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Non-protein nitrogen

8. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Negative log of the hydrogen concentration (mol/l).
Yellow
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
14

9. When heated ammonium bicarbonate decomposes to form what end products?
Sweet - Salty - Sour - and Bitter
Ammonia - Water - Carbon Dioxide
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Arachidonic Acid

10. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Racemic Mixture
Phenylketonuria
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Capsaicin

11. Name two non-enzymatic browning reactions.
Fatty Acid and Alcohol
V=IR and P=VI or I x I x are
1 - 3 - 7-trimethylxanthine
Carmelization and Maillard

12. Name the three positively charged amino acids.
pH below positive charge; pH at no charge; pH above negative charge
.05
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.
Lysine - Arginine - and Histidine

13. Name 3 physical agents capable of denaturing proteins.
They act as catalysts - speeding the polymerization of acrylamide.
Non-protein nitrogen
Linoleic Acid
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

14. What two types of compounds are joined with an ester bond to make a wax?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Onions ( or leeks)
Pectin methylesterase & polygalacturonase
Fatty Acid and Alcohol

15. Which two amino acids is the aspartame derived from?
Lysine - Arginine - and Histidine
Aspartic Acid and Phenylalanine
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Polyphenol Oxidase

16. What is the protein efficiency ratio (PER) of casein?
2.5
Chlocophyllide does not have a phytoltail
Lipid oxidation
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

17. Waxes are composed of what two basic chemical entities?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Fatty Acid (Ester linked) to Fatty Alcohol
Osmosis
2.5

18. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Pectins
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Gliadins and Glutenins
Bitter

19. How many carbon atoms and how many double bonds are there in arachidonic acid?
Aspartic Acid and Phenylalanine
Linoleic Acid
20 carbons and 4 double bonds
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

20. What is the enzyme that softens tomatoes?
Plasmids
Pectin Esterase
Polyphenoloxidase
Yes

21. What does the 'c' stand for in the equation E=mc2?
Speed of Light
Pectin methyl esterase or galacturonase
Milk
Racemic Mixture

22. Name 3 chemical agents capable of denaturing proteins.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
V=IR and P=VI or I x I x are
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Anthocyanins

23. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
RNA transcribed to DNA
Sucrose
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Lipase

24. What effect would the addition of sodium bicarbonate have to chocolate?
Fatty Acid (Ester linked) to Fatty Alcohol
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Carrageenan
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

25. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Thermus Aqauticus
Chlocophyllide does not have a phytoltail
Water

26. What metabolic end product does the Voges-Proskauer test detect?
Acetoin
Lysine - Arginine - and Histidine
Whole Milk
D: None of the above

27. Name the strongest biochemical bond and the weakest biochemical bond.
Yes
Covalent (strongest) and Hydrophobic (Weakest)
20 carbons and 4 double bonds
Four

28. What does Reichert-Meissert Number measure?
Primary butyric acid also caproic acid.
Fructose
Lamellar; Hexagonal I - II; Cubic
Water

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?
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Four
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Blue pigment in flowers

30. What does Acid Degree Value measure and how is it measured?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
.05 M HCL
20 carbons and 4 double bonds

31. What compounds oxidize to form brown color in fruits and vegetables?
No
Chlocophyllide does not have a phytoltail
Lipid oxidation
Polyphenols

32. Name 3 physical agents capable of denaturing proteins.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
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 Esterase - Polygalacturonase - Pectin Layase
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

33. What is the protein efficiency ratio (PER) of casein?
2.5
Carmelization and Maillard
Fat Oxidation
.05 M HCL

34. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Olive Green
2.5
Oil in Water
Sucrose

35. What ketohexose is most significant to food chemists?
Fructose
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Racemic Mixture
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

36. What is an isomer that is cheaper than Vitamin C?
Milk
.05
Chitin
Erythorbic Acid

37. Name 3 factors influencing the consistency of commercial fats.
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.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Monosodium Glutamate

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

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39. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
HPLC has higher pressure than FPLC
Osmosis
Acetoin
Milk

40. What is surimi?
pH below positive charge; pH at no charge; pH above negative charge
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Nucleation or crystal formation and crystal growth.
A concentrate of microfibrillar proteins of fish muscle.

41. What are the four basic flavors perceived by the tongue?
Sweet - Salty - Sour - and Bitter
D: None of the above
Blue pigment in flowers
Fat Oxidation

42. Name two enzymes that are involved in softening fruits.
1 - 3 - 7-trimethylxanthine
Pectin Esterase - Polygalacturonase - Pectin Layase
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Pectin methyl esterase or galacturonase

43. What is the Peroxide Value a measure of?
Fat Oxidation
No
Prolamines
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

44. Name 5 proteins with good foaming properties.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Yes
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.
Gliadins and Glutenins

45. Does kosmotrophil ion discourage water structure?
20 carbons and 4 double bonds
No
Initiation - Propagation - Termination
Fatty Acid (Ester linked) to Fatty Alcohol

46. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Parabens
Carrageenan
A concentrate of microfibrillar proteins of fish muscle.
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.

47. What metabolic end product does the Voges-Proskauer test detect?
V=IR and P=VI or I x I x are
Acetoin
Tryptophan
Capsaicin

48. 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
Lipid oxidation
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

49. How does HPLC differ from FPLC?
HPLC has higher pressure than FPLC
Phenylketonuria
Negative log of the hydrogen concentration (mol/l).
Fatty Acid (Ester linked) to Fatty Alcohol

50. Name the most common functional property of phospholipids in food systems.
RNA transcribed to DNA
Whole Milk
Emulsification
Initiation - Propagation - and Termination