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Food Chemistry

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Answer 50 questions in 15 minutes.
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1. Name 3 chemical agents capable of denaturing proteins.
Bitter
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
An enzyme that converts hydrogen peroxide to water plus oxygen.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

2. Name two non-enzymatic browning reactions.
Plasmids
Carmelization and Maillard
Daminozide
Lipase

3. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Bright green
Pectin Esterase - Polygalacturonase - Pectin Layase
Carrageenan

4. How is pH defined?
Bitter
Chlocophyllide does not have a phytoltail
Negative log of the hydrogen concentration (mol/l).
Olive Green

5. What does HLB stand for and What does a high and low HLB value indicate?
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.
Ammonia - Water - Carbon Dioxide
Degradation of protein and production of acid from sugar at the same time.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

6. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Arachidonic Acid
Pectin methyl esterase or galacturonase
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Pectin Esterase - Polygalacturonase - Pectin Layase

7. How does HPLC differ from FPLC?
HPLC has higher pressure than FPLC
Whole Milk
They act as catalysts - speeding the polymerization of acrylamide.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

8. What two types of compounds are joined with an ester bond to make a wax?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Fatty Acid and Alcohol
Sucrose
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.

9. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
pH below positive charge; pH at no charge; pH above negative charge
Sweet - Salty - Sour - and Bitter
RNA transcribed to DNA
Fatty Acid and Alcohol

10. What does MSG stand for?
Thamautin
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
Monosodium Glutamate

11. What is a polymorphism?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Thamautin

12. What is the name of the degradation compound of chlorophyll?
Sucrose
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Polyphenoloxidase
Phenophylin

13. Are sorbitol and mannitol sweet?
Daminozide
Fatty Acid (Ester linked) to Fatty Alcohol
Lysine - Arginine - and Histidine
Yes

14. During freezing What are the two stages in the crystallization process?
Initiation - Propagation - and Termination
Nucleation or crystal formation and crystal growth.
Water
Pectin Esterase - Polygalacturonase - Pectin Layase

15. What is the enzyme that softens tomatoes?
Pectin Esterase
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
Daminozide
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

16. How do sodium chloride and sucrose affect foam stability?
Tryptophan
Sodium chloride reduces foam stability and sucrose improves foam stability.
Bitter
Aspartic Acid and Phenylalanine

17. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Tryptophan
Pectin Esterase - Polygalacturonase - Pectin Layase
Phenylketonuria
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

18. What are two common reducing agents that break disulfide bonds in proteins?
Pectin methylesterase & polygalacturonase
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
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.

19. 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.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Covalent (strongest) and Hydrophobic (Weakest)
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

20. During freezing What are the two stages in the crystallization process?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Water
Nucleation or crystal formation and crystal growth.
Anthocyanins

21. What is the fundamental driving of electrophoresis?
Parabens
Ascorbic Acid and Citric Acid
Sodium chloride reduces foam stability and sucrose improves foam stability.
The speed of a molecule is proportional to the surrounding voltage gradient.

22. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Onions ( or leeks)
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Browning of freshly cut surfaces of fruits and vegetables.
Olive Green

23. Name a commonly used household chemical leavening agent and the gas it generates.
Cis
Lysine - Arginine - and Histidine
Sodium bicarbonate generates CO2
Anthocyanins

24. 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
D: None of the above
Water
Ammonia - Water - Carbon Dioxide
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.

25. What two common compounds are used together as an antioxidative system?
Speed of Light
Daminozide
Four
Ascorbic Acid and Citric Acid

26. Name two reasons why fats are hydrogenated.
Plasmids
Gliadins and Glutenins
V=IR and P=VI or I x I x are
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

27. What does Reichert-Meissert Number measure?
Blue pigment in flowers
.05 M HCL
Milk
Primary butyric acid also caproic acid.

28. Name 5 chelating agents used in the food industry.
Acetoin
Blue pigment in flowers
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
14

29. What is the acid present in fish oil?
D: None of the above
Arachidonic Acid
Pectin methylesterase & polygalacturonase
Daminozide

30. How do sodium chloride and sucrose affect foam stability?
Sodium chloride reduces foam stability and sucrose improves foam stability.
Pheophytia does not have magnesium in porphyrin ring.
.05 M HCL
Covalent (strongest) and Hydrophobic (Weakest)

31. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Sucrose
Orange Juice
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

32. What is the major color compound in tomatoes?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
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.
Lycopenes
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

33. What is an isomer that is cheaper than Vitamin C?
Sodium chloride reduces foam stability and sucrose improves foam stability.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Gossypol (it is removed during the oil refining process)
Erythorbic Acid

34. Which two amino acids is the aspartame derived from?
Aspartic Acid and Phenylalanine
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
Chitin

35. Name the strongest biochemical bond and the weakest biochemical bond.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Covalent (strongest) and Hydrophobic (Weakest)
They act as catalysts - speeding the polymerization of acrylamide.
pH below positive charge; pH at no charge; pH above negative charge

36. Waxes are composed of what two basic chemical entities?
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.
Pheophytin forms
Fatty Acid (Ester linked) to Fatty Alcohol
Daminozide

37. What compounds oxidize to form brown color in fruits and vegetables?
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Daminozide
Sodium chloride reduces foam stability and sucrose improves foam stability.
Polyphenols

38. What is the enzyme that softens tomatoes?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Pectin Esterase
RNA transcribed to DNA
Thermus Aqauticus

39. How can a molecular weight of protein - DNA - and RNA be determined?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Browning of freshly cut surfaces of fruits and vegetables.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Lycopenes

40. What enzyme is most responsible for browning bananas?
Polyphenol Oxidase
Gossypol (it is removed during the oil refining process)
Primary butyric acid also caproic acid.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

41. Alar is the trade name for what chemical compound?
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.
Pheophytia does not have magnesium in porphyrin ring.
Daminozide
Degradation of protein and production of acid from sugar at the same time.

42. At low water activity What is the main deteriorative concern?
45% - 52% - 90%
Lipid oxidation
Sodium bicarbonate generates CO2
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

43. At low water activity What is the main deteriorative concern?
Parabens
Fructose
Lipid oxidation
D: None of the above

44. Name the two components that comprise the relaxing factor in muscle fibers.
Phenophylin
Lamellar; Hexagonal I - II; Cubic
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.
Troponins and Tropomyosin

45. What is the chemical nomenclature for caffeine?
1 - 3 - 7-trimethylxanthine
Thermus Aqauticus
Anthocyanins
Monosodium Glutamate

46. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Lipase
Onions ( or leeks)
They act as catalysts - speeding the polymerization of acrylamide.
Polyphenoloxidase

47. What is the chemical nomenclature for caffeine?
Fructose
1 - 3 - 7-trimethylxanthine
Osmosis
Plasmids

48. What are the limiting amino acids in corn - potato - and green peas?
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
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.

49. What does HLB stand for and What does a high and low HLB value indicate?
Daminozide
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
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.

50. How many polypeptide chains make up an antibody?
Erythorbic Acid
Covalent (strongest) and Hydrophobic (Weakest)
Four
Tryptophan