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Food Chemistry

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1. What is the acid present in fish oil?
Speed of Light
.05 M HCL
DNA transferred by cell to cell contact (bacterial sex).
Arachidonic Acid

2. Name 3 chemical agents capable of denaturing proteins.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
pH 3-5
Polyphenol Oxidase
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

3. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
NaCl (it dissociated to a 2M solution)
Linoleic Acid
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

4. What is the Peroxide Value a measure of?
Fat Oxidation
1 - 3 - 7-trimethylxanthine
Degradation of protein and production of acid from sugar at the same time.
They act as catalysts - speeding the polymerization of acrylamide.

5. Name 3 factors influencing the consistency of commercial fats.
Carmelization and Maillard
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Capsaicin
Covalent (strongest) and Hydrophobic (Weakest)

6. What does HLB stand for and What does a high and low HLB value indicate?
Polyphenoloxidase
NaCl (it dissociated to a 2M solution)
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.
Phenylketonuria

7. What is an isomer that is cheaper than Vitamin C?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Water
Erythorbic Acid
Emulsoids

8. Which two amino acids is the aspartame derived from?
Pheophytin forms
Aspartic Acid and Phenylalanine
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Lamellar; Hexagonal I - II; Cubic

9. Name 3 physical agents capable of denaturing proteins.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Lipase
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
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.

10. What is the structural difference between chlorophyll and chlocophyllide?
Chlocophyllide does not have a phytoltail
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Non-protein nitrogen
Sweet - Salty - Sour - and Bitter

11. How does HPLC differ from FPLC?
HPLC has higher pressure than FPLC
Lycopenes
Capsaicin
Whole Milk

12. What is the winterization process for an oil?
Yes
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Daminozide

13. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Sweet - Salty - Sour - and Bitter
Bright green
1 - 3 - 7-trimethylxanthine
.05 M HCL

14. What enzyme is most responsible for browning bananas?
Polyphenol Oxidase
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
Olive Green
Glycosides of anthocyanidins

15. What is the structural difference between chlorophyll and pheophytia?
Pheophytia does not have magnesium in porphyrin ring.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Anthocyanins
Fat Oxidation

16. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Water
Lysine - Arginine - and Histidine
Orange Juice
Negative log of the hydrogen concentration (mol/l).

17. Name three effects of protein denaturation.
DNA transferred by cell to cell contact (bacterial sex).
14
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
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.

18. Name a naturally occurring protein sweetener.
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).
Thickener in foods
Pectin Esterase - Polygalacturonase - Pectin Layase

19. Define molarity molality - and normality.
Lysine - Arginine - and Histidine
Pheophytin forms
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

20. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Linoleic Acid
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

21. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Arachidonic Acid
Glycosides of anthocyanidins
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.
Onions ( or leeks)

22. What is catalase?
Fatty Acid (Ester linked) to Fatty Alcohol
An enzyme that converts hydrogen peroxide to water plus oxygen.
Ammonia - Water - Carbon Dioxide
1 - 3 - 7-trimethylxanthine

23. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
Lipase
RNA transcribed to DNA
Onions ( or leeks)
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

24. Name the three positively charged amino acids.
Water
Prolamines
Lysine - Arginine - and Histidine
An enzyme that converts hydrogen peroxide to water plus oxygen.

25. In what food is butyric acid typically found?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Milk
Pectins
Gliadins and Glutenins

26. Name three nonpolar polar - and charged amino acids.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Linoleic Acid
45% - 52% - 90%

27. 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
Monosodium Glutamate
.05
Pheophytin forms
D: None of the above

28. What two types of compounds are joined with an ester bond to make a wax?
Pectin methylesterase & polygalacturonase
Fatty Acid and Alcohol
Linoleic Acid
Chlocophyllide does not have a phytoltail

29. How many polypeptide chains make up an antibody?
Pectin Esterase
Four
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Water

30. What are the fructose contents in commercial HFCS products.
Lipase
Phenylketonuria
45% - 52% - 90%
No

31. What two common compounds are used together as an antioxidative system?
Capsaicin
Ascorbic Acid and Citric Acid
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).

32. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
They act as catalysts - speeding the polymerization of acrylamide.
Initiation - Propagation - and Termination
Onions ( or leeks)
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

33. 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)
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Pheophytin forms
Capsaicin

34. What is the major color compound in tomatoes?
Osmosis
Emulsification
Gossypol (it is removed during the oil refining process)
Lycopenes

35. Does kosmotrophil ion discourage water structure?
Pheophytia does not have magnesium in porphyrin ring.
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
Oil in Water
No

36. What pigment was first designated as anthocyanins?
No
Blue pigment in flowers
Glycosides of anthocyanidins
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.

37. Alar is the trade name for what chemical compound?
Linoleic Acid
Thamautin
Tryptophan
Daminozide

38. What compounds oxidize to form brown color in fruits and vegetables?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Carmelization and Maillard
Polyphenols
Sweet - Salty - Sour - and Bitter

39. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Two aldehydes
Water
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
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

40. What effect would the addition of sodium bicarbonate have to chocolate?
Sweet - Salty - Sour - and Bitter
Lysine - Arginine - and Histidine
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Linoleic Acid

41. What is acid proteolysis?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Degradation of protein and production of acid from sugar at the same time.
ERH=100 x Aw
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

42. What is the main class of color compounds found in raspberries?
Pheophytin forms
Lysine - Arginine - and Histidine
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.
Anthocyanins

43. What ketohexose is most significant to food chemists?
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.
Chitin
Fructose
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

44. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
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
It explodes
Pectin methyl esterase or galacturonase
Fructose

45. How does HPLC differ from FPLC?
HPLC has higher pressure than FPLC
No
pH 3-5
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.

46. 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?
A concentrate of microfibrillar proteins of fish muscle.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Polyphenol Oxidase
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

47. What are colloids that are stabilized by a layer of solvation called?
Carrageenan
Carrageenan
Emulsoids
Initiation - Propagation - and Termination

48. What are the three stages of oxidative rancidity?
Bitter
Polyphenoloxidase
Racemic Mixture
Initiation - Propagation - and Termination

49. What is the major color compound in tomatoes?
They act as catalysts - speeding the polymerization of acrylamide.
Lycopenes
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
RNA transcribed to DNA

50. What is the name of the degradation compound of chlorophyll?
Lamellar; Hexagonal I - II; Cubic
Phenophylin
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Linoleic Acid

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