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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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1. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Linoleic Acid
14
Water
Sucrose

2. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Tryptophan
Troponins and Tropomyosin
Non-protein nitrogen
Olive Green

3. Name the most common functional property of phospholipids in food systems.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Two aldehydes
Emulsification
Anomeric

4. What does the saponification value measure and how is it measured?
2.5
HPLC has higher pressure than FPLC
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Erythorbic Acid

5. What is the protein efficiency ratio (PER) of casein?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
2.5
Pheophytin forms
Ammonia - Water - Carbon Dioxide

6. What is acid proteolysis?
Degradation of protein and production of acid from sugar at the same time.
Non-protein nitrogen
Four
Chlocophyllide does not have a phytoltail

7. Waxes are composed of what two basic chemical entities?
Capsaicin
The speed of a molecule is proportional to the surrounding voltage gradient.
Pectin methylesterase & polygalacturonase
Fatty Acid (Ester linked) to Fatty Alcohol

8. In genetics What is conjugation?
DNA transferred by cell to cell contact (bacterial sex).
Lycopenes
Milk
.05

9. In genetics What is conjugation?
Bright green
Lycopenes
DNA transferred by cell to cell contact (bacterial sex).
Covalent (strongest) and Hydrophobic (Weakest)

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?
It explodes
Yellow
RNA transcribed to DNA
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.

11. What two types of compounds are joined with an ester bond to make a wax?
Carmelization and Maillard
Fatty Acid and Alcohol
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

12. Alar is the trade name for what chemical compound?
Daminozide
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.
Blue pigment in flowers
Anthocyanins

13. At what pH is benzoic acid most effective?
Anomeric
pH 3-5
Pheophytia does not have magnesium in porphyrin ring.
Troponins and Tropomyosin

14. How many carbon atoms and how many double bonds are there in arachidonic acid?
Pectin methylesterase & polygalacturonase
DNA transferred by cell to cell contact (bacterial sex).
HPLC has higher pressure than FPLC
20 carbons and 4 double bonds

15. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Primary butyric acid also caproic acid.
Ammonia - Water - Carbon Dioxide
Tryptophan
Gossypol (it is removed during the oil refining process)

16. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Plasmids
Polyphenols
Oil in Water
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. What is the structural difference between chlorophyll and pheophytia?
Phenylketonuria
Pheophytia does not have magnesium in porphyrin ring.
Nucleation or crystal formation and crystal growth.
Capsaicin

18. How can a molecular weight of protein - DNA - and RNA be determined?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Prolamines
Ammonia - Water - Carbon Dioxide
Anthocyanins

19. Alar is the trade name for what chemical compound?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Thickener in foods
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Daminozide

20. Alar is the trade name for what chemical compound?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Fatty Acid and Alcohol
Daminozide

21. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Yes
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
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.
Troponins and Tropomyosin

22. If you take 20 ml of .1 M NaOH to titrate 40 mL of an HCL solution to the penolphthalein end point What is the molarity of the HCL solution?
Degradation of protein and production of acid from sugar at the same time.
.05 M HCL
Pectin methyl esterase or galacturonase
Non-protein nitrogen

23. Name a naturally occurring protein sweetener.
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.
Thamautin
Sucrose
Carmelization and Maillard

24. Alar is the trade name for what chemical compound?
Daminozide
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.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Anthocyanins

25. 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?
Primary butyric acid also caproic acid.
It explodes
Anthocyanins
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

26. Name 3 physical agents capable of denaturing proteins.
Fat Oxidation
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

27. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Lycopenes
Anomeric
It explodes
Anthocyanins

28. What does the 'c' stand for in the equation E=mc2?
1 - 3 - 7-trimethylxanthine
Parabens
Primary butyric acid also caproic acid.
Speed of Light

29. What are proteins which are soluble in 50-80% ethanol known as?
Browning of freshly cut surfaces of fruits and vegetables.
Polyphenol Oxidase
Prolamines
NaCl (it dissociated to a 2M solution)

30. What is the Peroxide Value a measure of?
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.
Fat Oxidation
They act as catalysts - speeding the polymerization of acrylamide.
Fatty Acid (Ester linked) to Fatty Alcohol

31. What is the structural difference between chlorophyll and chlocophyllide?
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Two aldehydes
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Chlocophyllide does not have a phytoltail

32. Contains the lowest content of water
Tryptophan
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Fatty Acid and Alcohol
Whole Milk

33. Are sorbitol and mannitol sweet?
Yes
Arachidonic Acid
Anthocyanins
Negative log of the hydrogen concentration (mol/l).

34. Name one way foam stability can be assessed.
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
Lipid oxidation
Aspartic Acid and Phenylalanine
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.

35. Is a disaccharide
Troponins and Tropomyosin
Primary butyric acid also caproic acid.
Fatty Acid and Alcohol
Sucrose

36. What is the chemical nomenclature for caffeine?
1 - 3 - 7-trimethylxanthine
Sucrose
.05 M HCL
Erythorbic Acid

37. 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?
HPLC has higher pressure than FPLC
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Olive Green
Pectin methyl esterase or galacturonase

38. Will lipid oxidation be higher at a water activity of .05 or .5?
A concentrate of microfibrillar proteins of fish muscle.
They act as catalysts - speeding the polymerization of acrylamide.
.05
Two aldehydes

39. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Onions ( or leeks)
Ascorbic Acid and Citric Acid
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Prolamines

40. What is the geometric configuration of double bonds in most natural fatty acids?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Cis
Anomeric
Polyphenol Oxidase

41. Name two reasons why fats are hydrogenated.
Sucrose
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Polyphenols
Polyphenols

42. When heated ammonium bicarbonate decomposes to form what end products?
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
DNA transferred by cell to cell contact (bacterial sex).
Onions ( or leeks)
Ammonia - Water - Carbon Dioxide

43. In the enzyme Taq Polymerase What does Taq stand for?
Thermus Aqauticus
Plasmids
Capsaicin
HPLC has higher pressure than FPLC

44. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Carrageenan
Erythorbic Acid
Tryptophan

45. Name three effects of protein denaturation.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
An enzyme that converts hydrogen peroxide to water plus oxygen.

46. Name 3 chemical agents capable of denaturing proteins.
Nucleation or crystal formation and crystal growth.
D: None of the above
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Lamellar; Hexagonal I - II; Cubic

47. What is the enzyme responsible for browning in apples and lettuce?
V=IR and P=VI or I x I x are
Polyphenol Oxidase
45% - 52% - 90%
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

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
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Tryptophan
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
Pectin Esterase - Polygalacturonase - Pectin Layase

49. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Bright green
Yellow
Two aldehydes
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

50. What is acid proteolysis?
Degradation of protein and production of acid from sugar at the same time.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
pH below positive charge; pH at no charge; pH above negative charge