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Food Chemistry

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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 effect would the addition of sodium bicarbonate have to chocolate?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Arachidonic Acid
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Gliadins and Glutenins

2. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
They act as catalysts - speeding the polymerization of acrylamide.
Parabens
RNA transcribed to DNA
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

3. What is acid proteolysis?
Lipase
Degradation of protein and production of acid from sugar at the same time.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Acetoin

4. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Linoleic Acid
Yellow
DNA transferred by cell to cell contact (bacterial sex).
Tryptophan

5. What is the fundamental driving of electrophoresis?
Browning of freshly cut surfaces of fruits and vegetables.
Polyphenol Oxidase
Sucrose
The speed of a molecule is proportional to the surrounding voltage gradient.

6. What enzyme causes hyrolytic rancidity in milk?
It explodes
Lipase
Degradation of protein and production of acid from sugar at the same time.
Pectin methyl esterase or galacturonase

7. Name two non-enzymatic browning reactions.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Carmelization and Maillard
Pheophytin forms
Linoleic Acid

8. Contains the lowest content of water
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Osmosis
Whole Milk
Polyphenols

9. What are colloids that are stabilized by a layer of solvation called?
It explodes
Daminozide
Lycopenes
Emulsoids

10. 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?
Orange Juice
Lamellar; Hexagonal I - II; Cubic
pH below positive charge; pH at no charge; pH above negative charge
It explodes

11. What enzyme is most responsible for browning bananas?
Emulsification
Covalent (strongest) and Hydrophobic (Weakest)
Polyphenol Oxidase
DNA transferred by cell to cell contact (bacterial sex).

12. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
45% - 52% - 90%
14
Oil in Water
Polyphenol Oxidase

13. What are proteins which are soluble in 50-80% ethanol known as?
HPLC has higher pressure than FPLC
Pectin methyl esterase or galacturonase
Yellow
Prolamines

14. What does Acid Degree Value measure and how is it measured?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Number of fatty acids present; mg KOH needed to saponify 1 g 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
Thamautin

15. What is the protein efficiency ratio (PER) of casein?
Fructose
2.5
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Thamautin

16. What does the iodine value measure and how is it measured?
Cis
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Primary butyric acid also caproic acid.
Whole Milk

17. Name three factors useful in controlling enzyme activity.
Troponins and Tropomyosin
Emulsoids
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Sucrose

18. What is Ohm's Law and What is Power Equation?
Pectins
V=IR and P=VI or I x I x are
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
ERH=100 x Aw

19. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
pH below positive charge; pH at no charge; pH above negative charge
14
Daminozide
NaCl (it dissociated to a 2M solution)

20. What are the fructose contents in commercial HFCS products.
Pectin Esterase - Polygalacturonase - Pectin Layase
Degradation of protein and production of acid from sugar at the same time.
45% - 52% - 90%
Monosodium Glutamate

21. Peptide bond formation results in the formation of what secondary compound?
Chlocophyllide does not have a phytoltail
Pectin Esterase
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Water

22. 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)
Fructose
The speed of a molecule is proportional to the surrounding voltage gradient.
Bitter

23. When heated ammonium bicarbonate decomposes to form what end products?
NaCl (it dissociated to a 2M solution)
Fructose
Ammonia - Water - Carbon Dioxide
Fat Oxidation

24. What is the name of the degradation compound of chlorophyll?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Phenophylin
Emulsification
2.5

25. What is surimi?
No
A concentrate of microfibrillar proteins of fish muscle.
Lycopenes
.05

26. At what pH is benzoic acid most effective?
Sodium bicarbonate generates CO2
NaCl (it dissociated to a 2M solution)
Yes
pH 3-5

27. What are proteins which are soluble in 50-80% ethanol known as?
Erythorbic Acid
Fat Oxidation
Phenophylin
Prolamines

28. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Bright green
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Chlocophyllide does not have a phytoltail
Daminozide

29. Is a disaccharide
Pectins
Sucrose
Polyphenoloxidase
Negative log of the hydrogen concentration (mol/l).

30. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Carrageenan
Sweet - Salty - Sour - and Bitter
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Racemic Mixture

31. What pigment was first designated as anthocyanins?
Sodium chloride reduces foam stability and sucrose improves foam stability.
V=IR and P=VI or I x I x are
pH 3-5
Blue pigment in flowers

32. What is the chemical nature of anthocyanins?
Glycosides of anthocyanidins
Linoleic Acid
Lysine - Arginine - and Histidine
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

33. 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?
Capsaicin
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Fat Oxidation

34. 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.
NaCl (it dissociated to a 2M solution)
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
pH below positive charge; pH at no charge; pH above negative charge

35. 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)
Polyphenol Oxidase
Fat Oxidation
Gliadins and Glutenins

36. Name three non-nutritive sweeteners approved for use in USA?
Plasmids
Sodium bicarbonate generates CO2
Acsulfame-K - Saccharin - Cyclamate - Aspartame
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.

37. What does the saponification value measure and how is it measured?
Polyphenol Oxidase
D: None of the above
Acetoin
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

38. What metabolic end product does the Voges-Proskauer test detect?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Acetoin
Anthocyanins
V=IR and P=VI or I x I x are

39. Alar is the trade name for what chemical compound?
Oil in Water
Daminozide
Pheophytia does not have magnesium in porphyrin ring.
Cis

40. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Two aldehydes
Troponins and Tropomyosin
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Thickener in foods

41. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Sodium bicarbonate generates CO2
Two aldehydes
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
DNA transferred by cell to cell contact (bacterial sex).

42. What toxic pigment is found in cottonseed endosperm?
Glycosides of anthocyanidins
Thermus Aqauticus
Gossypol (it is removed during the oil refining process)
Lamellar; Hexagonal I - II; Cubic

43. What are the four basic flavors perceived by the tongue?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Sweet - Salty - Sour - and Bitter
Daminozide
Nucleation or crystal formation and crystal growth.

44. How many carbon atoms are there in the fatty acid myristic acid?
14
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Pectins
Bright green

45. Name 3 factors influencing the rate of lipid oxidation in foods.
Fat Oxidation
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.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

46. How do sodium chloride and sucrose affect foam stability?
Sweet - Salty - Sour - and Bitter
Sodium chloride reduces foam stability and sucrose improves foam stability.
Whole Milk
Lycopenes

47. Name three non-nutritive sweeteners approved for use in USA?
Nucleation or crystal formation and crystal growth.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Acsulfame-K - Saccharin - Cyclamate - Aspartame
NaCl (it dissociated to a 2M solution)

48. What is Ohm's Law and What is Power Equation?
Thamautin
DNA transferred by cell to cell contact (bacterial sex).
V=IR and P=VI or I x I x are
Lipase

49. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Prolamines
Polyphenols
pH below positive charge; pH at no charge; pH above negative charge
Phenylketonuria

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

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