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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. What is Ohm's Law and What is Power Equation?
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
Water
Linoleic Acid

2. How do sodium chloride and sucrose affect foam stability?
14
Orange Juice
Sodium chloride reduces foam stability and sucrose improves foam stability.
Non-protein nitrogen

3. What is the winterization process for an oil?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Blue pigment in flowers
Phenylketonuria

4. What is the Peroxide Value a measure of?
Plasmids
Initiation - Propagation - Termination
Lipid oxidation
Fat Oxidation

5. What is the protein efficiency ratio (PER) of casein?
Milk
2.5
DNA transferred by cell to cell contact (bacterial sex).
Polyphenol Oxidase

6. At low water activity What is the main deteriorative concern?
Lipid oxidation
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
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.
Daminozide

7. Name two main gluten proteins.
Pectin methyl esterase or galacturonase
Gliadins and Glutenins
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
An enzyme that converts hydrogen peroxide to water plus oxygen.

8. Name 5 chelating agents used in the food industry.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Lipase
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

9. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Lipid oxidation
Bitter
An enzyme that converts hydrogen peroxide to water plus oxygen.
Yellow

10. What is the acid present in fish oil?
Olive Green
Thamautin
Arachidonic Acid
14

11. Alar is the trade name for what chemical compound?
Daminozide
RNA transcribed to DNA
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Troponins and Tropomyosin

12. What pigment was first designated as anthocyanins?
Thickener in foods
Blue pigment in flowers
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Phenylketonuria

13. What does the acronym NPN stand for?
45% - 52% - 90%
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
An enzyme that converts hydrogen peroxide to water plus oxygen.
Non-protein nitrogen

14. What is the protein efficiency ratio (PER) of casein?
Thamautin
Olive Green
2.5
.05

15. During freezing What are the two stages in the crystallization process?
Nucleation or crystal formation and crystal growth.
.05
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
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

16. What are the fructose contents in commercial HFCS products.
Daminozide
Negative log of the hydrogen concentration (mol/l).
45% - 52% - 90%
Glycosides of anthocyanidins

17. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Osmosis
Pheophytia does not have magnesium in porphyrin ring.
Carrageenan
No

18. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Anomeric
Blue pigment in flowers
Olive Green
Gliadins and Glutenins

19. Define molarity molality - and normality.
Chlocophyllide does not have a phytoltail
Polyphenol Oxidase
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Carrageenan

20. Name three nonpolar polar - and charged amino acids.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Fat Oxidation
Pectin Esterase - Polygalacturonase - Pectin Layase
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

21. What does the 'c' stand for in the equation E=mc2?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Polyphenols
Speed of Light
Orange Juice

22. What metabolic end product does the Voges-Proskauer test detect?
45% - 52% - 90%
Fatty Acid (Ester linked) to Fatty Alcohol
Sodium chloride reduces foam stability and sucrose improves foam stability.
Acetoin

23. What effect would the addition of sodium bicarbonate have to chocolate?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Speed of Light
ERH=100 x Aw
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

24. What are colloids that are stabilized by a layer of solvation called?
Emulsoids
2.5
Thickener in foods
Pectin methyl esterase or galacturonase

25. What are the four basic flavors perceived by the tongue?
Polyphenol Oxidase
Sweet - Salty - Sour - and Bitter
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Lamellar; Hexagonal I - II; Cubic

26. Name 4 advantages of using enzymes in food processing.
Acetoin
Browning of freshly cut surfaces of fruits and vegetables.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
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

27. What charge will a protein have when the pH of its solution is below at - and above its pKa?
V=IR and P=VI or I x I x are
Nucleation or crystal formation and crystal growth.
pH below positive charge; pH at no charge; pH above negative charge
Sodium bicarbonate generates CO2

28. Name one way foam stability can be assessed.
Phenophylin
Anomeric
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.
An enzyme that converts hydrogen peroxide to water plus oxygen.

29. What are 3 mesomorphic structures associated with lipids in the liquid state?
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.
D: None of the above
Lamellar; Hexagonal I - II; Cubic
.05 M HCL

30. Name three factors useful in controlling enzyme activity.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
pH below positive charge; pH at no charge; pH above negative charge
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

31. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Emulsification
1 - 3 - 7-trimethylxanthine
20 carbons and 4 double bonds
Orange Juice

32. How does ERH relate to water activity?
ERH=100 x Aw
Degradation of protein and production of acid from sugar at the same time.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Acsulfame-K - Saccharin - Cyclamate - Aspartame

33. Name two non-enzymatic browning reactions.
Carmelization and Maillard
Fatty Acid and Alcohol
Lipase
Lysine - Arginine - and Histidine

34. Alar is the trade name for what chemical compound?
Sucrose
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Daminozide

35. What effect would the addition of sodium bicarbonate have to chocolate?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Polyphenol Oxidase
Carmelization and Maillard
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

36. During freezing What are the two stages in the crystallization process?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Nucleation or crystal formation and crystal growth.
The speed of a molecule is proportional to the surrounding voltage gradient.
Blue pigment in flowers

37. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
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.
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
2.5
Onions ( or leeks)

38. What does Acid Degree Value measure and how is it measured?
Polyphenols
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Negative log of the hydrogen concentration (mol/l).
Carmelization and Maillard

39. Name 3 factors influencing the consistency of commercial fats.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
No
Polyphenol Oxidase
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.

40. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Initiation - Propagation - Termination
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Anomeric
Carrageenan

41. What are the three stages of oxidative rancidity?
Initiation - Propagation - and Termination
No
Prolamines
Initiation - Propagation - Termination

42. Peptide bond formation results in the formation of what secondary compound?
Lipase
Water
Parabens
RNA transcribed to DNA

43. What enzyme is most responsible for browning bananas?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Chlocophyllide does not have a phytoltail
Polyphenol Oxidase
Milk

44. How does HPLC differ from FPLC?
Cis
Oil in Water
HPLC has higher pressure than FPLC
Thickener in foods

45. What is surimi?
Lipid oxidation
Pectin methylesterase & polygalacturonase
Browning of freshly cut surfaces of fruits and vegetables.
A concentrate of microfibrillar proteins of fish muscle.

46. What metabolic end product does the Voges-Proskauer test detect?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Acetoin
D: None of the above
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

47. When heated ammonium bicarbonate decomposes to form what end products?
.05 M HCL
Fatty Acid and Alcohol
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.
Ammonia - Water - Carbon Dioxide

48. Name the two components that comprise the relaxing factor in muscle fibers.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Glycosides of anthocyanidins
Troponins and Tropomyosin
An enzyme that converts hydrogen peroxide to water plus oxygen.

49. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
NaCl (it dissociated to a 2M solution)
Phenylketonuria
Pectin Esterase - Polygalacturonase - Pectin Layase
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

50. In genetics What is conjugation?
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
Sucrose
Sodium chloride reduces foam stability and sucrose improves foam stability.
DNA transferred by cell to cell contact (bacterial sex).