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Food Chemistry

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1. Name 3 chemical agents capable of denaturing proteins.
.05
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Tryptophan
Bright green

2. Name 3 physical agents capable of denaturing proteins.
Onions ( or leeks)
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Ammonia - Water - Carbon Dioxide

3. What is the structural difference between chlorophyll and pheophytia?
D: None of the above
Pheophytia does not have magnesium in porphyrin ring.
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.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

4. At low water activity What is the main deteriorative concern?
Parabens
Chlocophyllide does not have a phytoltail
Gossypol (it is removed during the oil refining process)
Lipid oxidation

5. How many carbon atoms are there in the fatty acid myristic acid?
Chlocophyllide does not have a phytoltail
Anomeric
14
No

6. Name a commonly used household chemical leavening agent and the gas it generates.
Phenophylin
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Sodium bicarbonate generates CO2
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

7. How is pH defined?
Negative log of the hydrogen concentration (mol/l).
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Ammonia - Water - Carbon Dioxide
Lipid oxidation

8. What does the acronym NPN stand for?
Water
Non-protein nitrogen
Oil in Water
No

9. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
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.
Carrageenan
Gliadins and Glutenins
pH 3-5

10. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Tryptophan
2.5
45% - 52% - 90%
Phenylketonuria

11. What is Ohm's Law and What is Power Equation?
V=IR and P=VI or I x I x are
Pectins
Capsaicin
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

12. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Thickener in foods
Ascorbic Acid and Citric Acid
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

13. 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
Two aldehydes
Fatty Acid (Ester linked) to Fatty Alcohol
Browning of freshly cut surfaces of fruits and vegetables.
Polyphenol Oxidase

14. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Oil in Water
Milk
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

15. What is Ohm's Law and What is Power Equation?
V=IR and P=VI or I x I x are
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

16. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Fatty Acid and Alcohol
Polyphenoloxidase
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Plasmids

17. What are the three main steps in the autooxidation of lipids?
Chitin
D: None of the above
Sweet - Salty - Sour - and Bitter
Initiation - Propagation - Termination

18. Will lipid oxidation be higher at a water activity of .05 or .5?
ERH=100 x Aw
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
.05
Acsulfame-K - Saccharin - Cyclamate - Aspartame

19. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Water
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.
DNA transferred by cell to cell contact (bacterial sex).
Anomeric

20. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Pectin methyl esterase or galacturonase
Daminozide
Two aldehydes

21. Name two enzymes that are involved in softening fruits.
Glycosides of anthocyanidins
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
DNA transferred by cell to cell contact (bacterial sex).
Pectin Esterase - Polygalacturonase - Pectin Layase

22. What is the chemical nomenclature for caffeine?
A concentrate of microfibrillar proteins of fish muscle.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
ERH=100 x Aw
1 - 3 - 7-trimethylxanthine

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

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24. Name three factors useful in controlling enzyme activity.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Daminozide
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

25. What is surimi?
A concentrate of microfibrillar proteins of fish muscle.
Bitter
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.
Monosodium Glutamate

26. 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.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
It explodes

27. How many carbon atoms are there in the fatty acid myristic acid?
Phenylketonuria
14
Four
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

28. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Yellow
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
1 - 3 - 7-trimethylxanthine
Gliadins and Glutenins

29. What is the winterization process for an oil?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Yes
Water
Gliadins and Glutenins

30. Name two non-enzymatic browning reactions.
Anthocyanins
Pectin Esterase
Water
Carmelization and Maillard

31. What are 3 mesomorphic structures associated with lipids in the liquid state?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Lamellar; Hexagonal I - II; Cubic
Thickener in foods
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

32. Name the three positively charged amino acids.
Aspartic Acid and Phenylalanine
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Lysine - Arginine - and Histidine
Olive Green

33. What pigment was first designated as anthocyanins?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Daminozide
Cis
Blue pigment in flowers

34. What pigment was first designated as anthocyanins?
Blue pigment in flowers
It explodes
Cis
Carrageenan

35. 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?
.05 M HCL
Two aldehydes
Emulsification
Polyphenol Oxidase

36. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Bitter
Ascorbic Acid and Citric Acid
Gliadins and Glutenins
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

37. How can a molecular weight of protein - DNA - and RNA be determined?
Negative log of the hydrogen concentration (mol/l).
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Sodium bicarbonate generates CO2
NaCl (it dissociated to a 2M solution)

38. Does kosmotrophil ion discourage water structure?
No
Browning of freshly cut surfaces of fruits and vegetables.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Whole Milk

39. Name a naturally occurring protein sweetener.
Anthocyanins
Ammonia - Water - Carbon Dioxide
Thamautin
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

40. What is Carboxy-methyl cellulose often used for?
Thickener in foods
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
DNA transferred by cell to cell contact (bacterial sex).
Oil in Water

41. How many polypeptide chains make up an antibody?
Capsaicin
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Non-protein nitrogen
Four

42. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Pectin Esterase
Oil in Water
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Fat Oxidation

43. In the enzyme Taq Polymerase What does Taq stand for?
Pectin methyl esterase or galacturonase
14
Thermus Aqauticus
Cis

44. Which two amino acids is the aspartame derived from?
Primary butyric acid also caproic acid.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Prolamines
Aspartic Acid and Phenylalanine

45. 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?
NaCl (it dissociated to a 2M solution)
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Yellow
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

46. At low water activity What is the main deteriorative concern?
Lipid oxidation
Pectins
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
It explodes

47. Name a commonly used household chemical leavening agent and the gas it generates.
45% - 52% - 90%
Sodium bicarbonate generates CO2
It explodes
Prolamines

48. Alar is the trade name for what chemical compound?
Fat Oxidation
Gossypol (it is removed during the oil refining process)
DNA transferred by cell to cell contact (bacterial sex).
Daminozide

49. How is pH defined?
Fructose
Plasmids
Whole Milk
Negative log of the hydrogen concentration (mol/l).

50. Alar is the trade name for what chemical compound?
Daminozide
Olive Green
Sweet - Salty - Sour - and Bitter
Blue pigment in flowers