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Food Chemistry

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1. Name two main gluten proteins.
14
Chlocophyllide does not have a phytoltail
Pheophytin forms
Gliadins and Glutenins

2. What are the three main steps in the autooxidation of lipids?
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Thermus Aqauticus
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.
Initiation - Propagation - Termination

3. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
RNA transcribed to DNA
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.
Bright green
V=IR and P=VI or I x I x are

4. Peptide bond formation results in the formation of what secondary compound?
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
Water
Anomeric
Thermus Aqauticus

5. What are the fructose contents in commercial HFCS products.
45% - 52% - 90%
Fat Oxidation
Anomeric
Primary butyric acid also caproic acid.

6. In the enzyme Taq Polymerase What does Taq stand for?
Thermus Aqauticus
Chlocophyllide does not have a phytoltail
Sodium bicarbonate generates CO2
Capsaicin

7. What charge will a protein have when the pH of its solution is below at - and above its pKa?
Linoleic Acid
pH below positive charge; pH at no charge; pH above negative charge
Plasmids
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

8. In the enzyme Taq Polymerase What does Taq stand for?
Degradation of protein and production of acid from sugar at the same time.
Pectins
Thermus Aqauticus
Capsaicin

9. How do sodium chloride and sucrose affect foam stability?
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
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.
Sodium chloride reduces foam stability and sucrose improves foam stability.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

10. What does MSG stand for?
pH 3-5
Monosodium Glutamate
Sodium chloride reduces foam stability and sucrose improves foam stability.
Aspartic Acid and Phenylalanine

11. Name 3 chemical agents capable of denaturing proteins.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Polyphenol Oxidase
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Bright green

12. What does Reichert-Meissert Number measure?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Polyphenols
Primary butyric acid also caproic acid.
Erythorbic Acid

13. What would be a safe processing time for heat processing green beans in a boiling water bath? A. 30 minutes B. 300 minutes C. Depends on the size of the food container D. None of the above
Chlocophyllide does not have a phytoltail
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.
Speed of Light
D: None of the above

14. In what food is butyric acid typically found?
Pectin methyl esterase or galacturonase
Milk
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
.05

15. What are proteins which are soluble in 50-80% ethanol known as?
Polyphenol Oxidase
Prolamines
No
The speed of a molecule is proportional to the surrounding voltage gradient.

16. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Oil in Water
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Plasmids

17. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Olive Green
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.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

18. What are the primary secondary - tertiary - and quaternary structures?
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.
Thickener in foods
Glycosides of anthocyanidins
NaCl (it dissociated to a 2M solution)

19. What is surimi?
A concentrate of microfibrillar proteins of fish muscle.
Lycopenes
1 - 3 - 7-trimethylxanthine
Degradation of protein and production of acid from sugar at the same time.

20. What are 3 mesomorphic structures associated with lipids in the liquid state?
Lipid oxidation
Two aldehydes
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Lamellar; Hexagonal I - II; Cubic

21. What toxic pigment is found in cottonseed endosperm?
Lamellar; Hexagonal I - II; Cubic
Parabens
pH below positive charge; pH at no charge; pH above negative charge
Gossypol (it is removed during the oil refining process)

22. In genetics What is conjugation?
DNA transferred by cell to cell contact (bacterial sex).
Gossypol (it is removed during the oil refining process)
Aspartic Acid and Phenylalanine
Negative log of the hydrogen concentration (mol/l).

23. Name a naturally occurring protein sweetener.
Carmelization and Maillard
Initiation - Propagation - Termination
Bitter
Thamautin

24. Will lipid oxidation be higher at a water activity of .05 or .5?
.05
Thickener in foods
It explodes
pH 3-5

25. Name 3 physical agents capable of denaturing proteins.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Glycosides of anthocyanidins

26. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
RNA transcribed to DNA
DNA transferred by cell to cell contact (bacterial sex).
Phenylketonuria
Blue pigment in flowers

27. What is acid proteolysis?
Fructose
Pectin Esterase
Degradation of protein and production of acid from sugar at the same time.
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.

28. What compounds oxidize to form brown color in fruits and vegetables?
Polyphenols
V=IR and P=VI or I x I x are
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.

29. Name the most common functional property of phospholipids in food systems.
Anomeric
Emulsification
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.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

30. Name three non-nutritive sweeteners approved for use in USA?
Erythorbic Acid
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Primary butyric acid also caproic acid.
Blue pigment in flowers

31. What two common compounds are used together as an antioxidative system?
Ascorbic Acid and Citric Acid
Polyphenoloxidase
D: None of the above
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.

32. When heated ammonium bicarbonate decomposes to form what end products?
Olive Green
pH 3-5
Ammonia - Water - Carbon Dioxide
Initiation - Propagation - and Termination

33. What are the fructose contents in commercial HFCS products.
45% - 52% - 90%
No
Cis
Orange Juice

34. What is the chemical nature of anthocyanins?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
ERH=100 x Aw
Glycosides of anthocyanidins
Sodium chloride reduces foam stability and sucrose improves foam stability.

35. When heated ammonium bicarbonate decomposes to form what end products?
Lipid oxidation
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Daminozide
Ammonia - Water - Carbon Dioxide

36. What are the primary secondary - tertiary - and quaternary structures?
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.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
V=IR and P=VI or I x I x are
Acsulfame-K - Saccharin - Cyclamate - Aspartame

37. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Emulsoids
Pectin Esterase
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Orange Juice

38. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Carrageenan
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Chitin

39. How does ERH relate to water activity?
Gossypol (it is removed during the oil refining process)
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
ERH=100 x Aw

40. Name three factors useful in controlling enzyme activity.
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
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
pH below positive charge; pH at no charge; pH above negative charge

41. What is the enzyme that softens tomatoes?
Capsaicin
Glycosides of anthocyanidins
ERH=100 x Aw
Pectin Esterase

42. Name three factors useful in controlling enzyme activity.
Yes
Glycosides of anthocyanidins
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

43. What charge will a protein have when the pH of its solution is below at - and above its pKa?
Emulsoids
Thamautin
pH below positive charge; pH at no charge; pH above negative charge
Ammonia - Water - Carbon Dioxide

44. What is the geometric configuration of double bonds in most natural fatty acids?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Orange Juice
Cis
A concentrate of microfibrillar proteins of fish muscle.

45. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Bright green
Acetoin
DNA transferred by cell to cell contact (bacterial sex).
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

46. Name a commonly used household chemical leavening agent and the gas it generates.
Phenylketonuria
Sodium bicarbonate generates CO2
1 - 3 - 7-trimethylxanthine
They act as catalysts - speeding the polymerization of acrylamide.

47. What are colloids that are stabilized by a layer of solvation called?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Emulsoids
Fat Oxidation

48. At what pH is benzoic acid most effective?
Emulsification
Emulsification
pH 3-5
Bright green

49. What is the enzyme responsible for browning in apples and lettuce?
Polyphenol Oxidase
Ascorbic Acid and Citric Acid
Parabens
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

50. How does HPLC differ from FPLC?
HPLC has higher pressure than FPLC
Polyphenol Oxidase
Blue pigment in flowers
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

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