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Food Chemistry

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1. Alar is the trade name for what chemical compound?
Pectin methylesterase & polygalacturonase
Sodium bicarbonate generates CO2
Water
Daminozide

2. Name 5 chelating agents used in the food industry.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
The speed of a molecule is proportional to the surrounding voltage gradient.
Four
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

3. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Glycosides of anthocyanidins
Polyphenoloxidase
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
V=IR and P=VI or I x I x are

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

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5. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
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.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Lipid oxidation
Osmosis

6. Name three nonpolar polar - and charged amino acids.
Aspartic Acid and Phenylalanine
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Arachidonic Acid

7. 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)
Four
Yes
Phenylketonuria

8. Name three non-nutritive sweeteners approved for use in USA?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
No
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Daminozide

9. What does HLB stand for and What does a high and low HLB value indicate?
Pectin methyl esterase or galacturonase
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.
Yes
Anomeric

10. Name three factors useful in controlling enzyme activity.
Racemic Mixture
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
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.
1 - 3 - 7-trimethylxanthine

11. Name 3 physical agents capable of denaturing proteins.
Fatty Acid (Ester linked) to Fatty Alcohol
Whole Milk
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

12. What is the chemical nature of anthocyanins?
Yellow
Glycosides of anthocyanidins
Polyphenols
Phenophylin

13. What are the fructose contents in commercial HFCS products.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Emulsification
Lamellar; Hexagonal I - II; Cubic
45% - 52% - 90%

14. What enzyme is most responsible for browning bananas?
Polyphenol Oxidase
Cis
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Primary butyric acid also caproic acid.

15. 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
Two aldehydes
NaCl (it dissociated to a 2M solution)
Parabens

16. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Non-protein nitrogen
They act as catalysts - speeding the polymerization of acrylamide.
Arachidonic Acid
Ascorbic Acid and Citric Acid

17. What is the enzyme that softens tomatoes?
Pectin Esterase
Capsaicin
Onions ( or leeks)
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

18. Which of the following examples of browning is enzymatic in nature? 1. Browning of sugars as a result of heating 2. Browning of freshly cut surfaces of fruits and vegetables 3. Browning of bread during toasting 4. Browning of potato chips
Browning of freshly cut surfaces of fruits and vegetables.
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
Osmosis

19. Does kosmotrophil ion discourage water structure?
No
Phenylketonuria
pH below positive charge; pH at no charge; pH above negative charge
Polyphenol Oxidase

20. 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
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Speed of Light
Troponins and Tropomyosin

21. What does MSG stand for?
Phenophylin
Water
1 - 3 - 7-trimethylxanthine
Monosodium Glutamate

22. Name 3 factors influencing the rate of lipid oxidation in foods.
Bright green
HPLC has higher pressure than FPLC
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

23. What is a polymorphism?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
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.
Acetoin
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

24. What is the winterization process for an oil?
Milk
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
DNA transferred by cell to cell contact (bacterial sex).
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

25. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Initiation - Propagation - Termination
Water
Carrageenan
1 - 3 - 7-trimethylxanthine

26. How is pH defined?
Pectin methylesterase & polygalacturonase
Negative log of the hydrogen concentration (mol/l).
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

27. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Orange Juice
Acetoin
Lysine - Arginine - and Histidine
Fructose

28. At low water activity What is the main deteriorative concern?
Lipid oxidation
Fructose
14
It explodes

29. Alar is the trade name for what chemical compound?
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Lycopenes
Daminozide

30. What are two common reducing agents that break disulfide bonds in proteins?
Gossypol (it is removed during the oil refining process)
Tryptophan
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Yellow

31. What is the chemical nomenclature for caffeine?
1 - 3 - 7-trimethylxanthine
Lipase
2.5
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

32. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Yellow
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
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.
Ascorbic Acid and Citric Acid

33. What enzyme causes hyrolytic rancidity in milk?
Pectin methyl esterase or galacturonase
NaCl (it dissociated to a 2M solution)
Lipase
Pheophytin forms

34. What pigment was first designated as anthocyanins?
Blue pigment in flowers
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
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.

35. Is a disaccharide
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Gossypol (it is removed during the oil refining process)
Onions ( or leeks)
Sucrose

36. Which two amino acids is the aspartame derived from?
Pheophytin forms
Orange Juice
Ammonia - Water - Carbon Dioxide
Aspartic Acid and Phenylalanine

37. What enzyme is most responsible for browning bananas?
Anthocyanins
Polyphenol Oxidase
Pheophytin forms
Oil in Water

38. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Pectins
Carrageenan
Cis
Sodium chloride reduces foam stability and sucrose improves foam stability.

39. What are the primary secondary - tertiary - and quaternary structures?
Ammonia - Water - Carbon Dioxide
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.
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.

40. What is the winterization process for an oil?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
They act as catalysts - speeding the polymerization of acrylamide.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Ascorbic Acid and Citric Acid

41. What is an isomer that is cheaper than Vitamin C?
pH below positive charge; pH at no charge; pH above negative charge
Polyphenoloxidase
Non-protein nitrogen
Erythorbic Acid

42. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Fat Oxidation
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Erythorbic Acid
Olive Green

43. What charge will a protein have when the pH of its solution is below at - and above its pKa?
RNA transcribed to DNA
Orange Juice
pH below positive charge; pH at no charge; pH above negative charge
14

44. What is acid proteolysis?
Pectin methyl esterase or galacturonase
Speed of Light
Troponins and Tropomyosin
Degradation of protein and production of acid from sugar at the same time.

45. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
It explodes
Troponins and Tropomyosin
Capsaicin
Orange Juice

46. How many polypeptide chains make up an antibody?
Gossypol (it is removed during the oil refining process)
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Four

47. What two types of compounds are joined with an ester bond to make a wax?
The speed of a molecule is proportional to the surrounding voltage gradient.
Orange Juice
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Fatty Acid and Alcohol

48. What is the structural difference between chlorophyll and pheophytia?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Pheophytia does not have magnesium in porphyrin ring.
Daminozide
They act as catalysts - speeding the polymerization of acrylamide.

49. Contains the lowest content of water
Bright green
2.5
Whole Milk
Aspartic Acid and Phenylalanine

50. Define molarity molality - and normality.
Polyphenol Oxidase
20 carbons and 4 double bonds
14
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

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