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Food Chemistry

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Answer 50 questions in 15 minutes.
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1. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Ascorbic Acid and Citric Acid
Bright green
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Pheophytia does not have magnesium in porphyrin ring.

2. What is Ohm's Law and What is Power Equation?
Thamautin
Four
V=IR and P=VI or I x I x are
Monosodium Glutamate

3. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
They act as catalysts - speeding the polymerization of acrylamide.
Arachidonic Acid
Anomeric
An enzyme that converts hydrogen peroxide to water plus oxygen.

4. What is the protein efficiency ratio (PER) of casein?
2.5
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
Monosodium Glutamate
Initiation - Propagation - and Termination

5. Alar is the trade name for what chemical compound?
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Gliadins and Glutenins
Water
Daminozide

6. What are the only phenols approved for use in the microbiological preservation of foods?
Linoleic Acid
Orange Juice
Parabens
Fructose

7. What enzyme causes hyrolytic rancidity in milk?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Lipase
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
HPLC has higher pressure than FPLC

8. Which two amino acids is the aspartame derived from?
Bitter
Polyphenoloxidase
Aspartic Acid and Phenylalanine
Lamellar; Hexagonal I - II; Cubic

9. What is acid proteolysis?
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.
Capsaicin
They act as catalysts - speeding the polymerization of acrylamide.
Degradation of protein and production of acid from sugar at the same time.

10. Name one way foam stability can be assessed.
Four
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.
Capsaicin
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

11. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Osmosis
Pectin Esterase - Polygalacturonase - Pectin Layase
Anomeric
Initiation - Propagation - Termination

12. Name 4 advantages of using enzymes in food processing.
Emulsoids
Troponins and Tropomyosin
Ascorbic Acid and Citric Acid
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

13. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Plasmids
The speed of a molecule is proportional to the surrounding voltage gradient.
Speed of Light
Nucleation or crystal formation and crystal growth.

14. Contains the lowest content of water
Whole Milk
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Sweet - Salty - Sour - and Bitter
Emulsoids

15. What pigment was first designated as anthocyanins?
Blue pigment in flowers
It explodes
HPLC has higher pressure than FPLC
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

16. Name 3 factors influencing the consistency of commercial fats.
The speed of a molecule is proportional to the surrounding voltage gradient.
A concentrate of microfibrillar proteins of fish muscle.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.

17. 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.
Sodium chloride reduces foam stability and sucrose improves foam stability.
pH below positive charge; pH at no charge; pH above negative charge
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.

18. Name the strongest biochemical bond and the weakest biochemical bond.
Phenophylin
Covalent (strongest) and Hydrophobic (Weakest)
Emulsoids
Fat Oxidation

19. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Anthocyanins
V=IR and P=VI or I x I x are
Osmosis
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

20. What does Acid Degree Value measure and how is it measured?
Monosodium Glutamate
Polyphenol Oxidase
Non-protein nitrogen
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

21. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Fructose
The speed of a molecule is proportional to the surrounding voltage gradient.
.05

22. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Yes
Oil in Water
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Ammonia - Water - Carbon Dioxide

23. Peptide bond formation results in the formation of what secondary compound?
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
No
Fatty Acid (Ester linked) to Fatty Alcohol

24. How does ERH relate to water activity?
ERH=100 x Aw
Degradation of protein and production of acid from sugar at the same time.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Erythorbic Acid

25. In the enzyme Taq Polymerase What does Taq stand for?
Thermus Aqauticus
Oil in Water
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

26. What enzyme causes hyrolytic rancidity in milk?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Lamellar; Hexagonal I - II; Cubic
Lipase
Glycosides of anthocyanidins

27. What does the iodine value measure and how is it measured?
Fructose
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.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Emulsification

28. Name 3 physical agents capable of denaturing proteins.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Daminozide
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Pectin methylesterase & polygalacturonase

29. How do sodium chloride and sucrose affect foam stability?
Sodium chloride reduces foam stability and sucrose improves foam stability.
Water
Daminozide
Acetoin

30. What is the Peroxide Value a measure of?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Fatty Acid (Ester linked) to Fatty Alcohol
Fat Oxidation

31. What is the structural difference between chlorophyll and chlocophyllide?
Pheophytia does not have magnesium in porphyrin ring.
Chlocophyllide does not have a phytoltail
Lipid oxidation
1 - 3 - 7-trimethylxanthine

32. What toxic pigment is found in cottonseed endosperm?
Anomeric
Gossypol (it is removed during the oil refining process)
Water
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

33. What are the fructose contents in commercial HFCS products.
Fatty Acid and Alcohol
Sodium bicarbonate generates CO2
Speed of Light
45% - 52% - 90%

34. What are the three main steps in the autooxidation of lipids?
Initiation - Propagation - Termination
Gliadins and Glutenins
Osmosis
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. 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?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Thamautin
It explodes
An enzyme that converts hydrogen peroxide to water plus oxygen.

36. Name three nonpolar polar - and charged amino acids.
Thermus Aqauticus
Polyphenol Oxidase
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
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

37. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Carrageenan
Sodium bicarbonate generates CO2
.05
Orange Juice

38. How does ERH relate to water activity?
Thermus Aqauticus
.05 M HCL
ERH=100 x Aw
Tryptophan

39. What two common compounds are used together as an antioxidative system?
Linoleic Acid
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Ascorbic Acid and Citric Acid

40. Name 5 chelating agents used in the food industry.
Thickener in foods
Sucrose
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
RNA transcribed to DNA

41. What is an isomer that is cheaper than Vitamin C?
Plasmids
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Erythorbic Acid
Pectins

42. What two enzymes degrade pectic substances?
Four
Pectin methylesterase & polygalacturonase
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Emulsification

43. How many polypeptide chains make up an antibody?
Yellow
Four
Carmelization and Maillard
Thickener in foods

44. Name three non-nutritive sweeteners approved for use in USA?
Negative log of the hydrogen concentration (mol/l).
Acsulfame-K - Saccharin - Cyclamate - Aspartame
DNA transferred by cell to cell contact (bacterial sex).
Sodium bicarbonate generates CO2

45. What enzyme is most responsible for browning bananas?
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Polyphenol Oxidase
Two aldehydes
Glycosides of anthocyanidins

46. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Emulsification
Ammonia - Water - Carbon Dioxide
Lamellar; Hexagonal I - II; Cubic
Capsaicin

47. What is surimi?
Anthocyanins
A concentrate of microfibrillar proteins of fish muscle.
Sucrose
Sweet - Salty - Sour - and Bitter

48. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Olive Green
Aspartic Acid and Phenylalanine
Two aldehydes
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.

49. 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)
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
An enzyme that converts hydrogen peroxide to water plus oxygen.

50. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Chlocophyllide does not have a phytoltail

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Food Chemistry

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