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Food Chemistry

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Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. Which two amino acids is the aspartame derived from?
The speed of a molecule is proportional to the surrounding voltage gradient.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Non-protein nitrogen
Aspartic Acid and Phenylalanine

2. What is the Peroxide Value a measure of?
It explodes
Cis
Whole Milk
Fat Oxidation

3. During freezing What are the two stages in the crystallization process?
Nucleation or crystal formation and crystal growth.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Pheophytin forms
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.

4. Does kosmotrophil ion discourage water structure?
Onions ( or leeks)
Pectin methyl esterase or galacturonase
Acetoin
No

5. What is the winterization process for an oil?
Capsaicin
Linoleic Acid
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

6. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Polyphenols
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.
Pectins
Daminozide

7. What is the major color compound in tomatoes?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Lycopenes
45% - 52% - 90%
45% - 52% - 90%

8. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
.05 M HCL
Yellow
Cis
Troponins and Tropomyosin

9. How can a molecular weight of protein - DNA - and RNA be determined?
Pectin methylesterase & polygalacturonase
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.
Four
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

10. Name 5 proteins with good foaming properties.
Phenophylin
Linoleic Acid
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.
Racemic Mixture

11. What enzyme is most responsible for browning bananas?
Osmosis
Covalent (strongest) and Hydrophobic (Weakest)
Polyphenol Oxidase
Troponins and Tropomyosin

12. What are colloids that are stabilized by a layer of solvation called?
Arachidonic Acid
Emulsoids
.05
Racemic Mixture

13. 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?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Emulsification
.05 M HCL
Acsulfame-K - Saccharin - Cyclamate - Aspartame

14. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Emulsoids
Phenylketonuria
Troponins and Tropomyosin
Emulsoids

15. Name two main gluten proteins.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Fructose
Gliadins and Glutenins
RNA transcribed to DNA

16. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Olive Green
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.
Degradation of protein and production of acid from sugar at the same time.
Pectins

17. Which two amino acids is the aspartame derived from?
Aspartic Acid and Phenylalanine
Emulsoids
Daminozide
Nucleation or crystal formation and crystal growth.

18. Name 5 chelating agents used in the food industry.
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.
Thamautin
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Carrageenan

19. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Oil in Water
Speed of Light
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.

20. Name three nonpolar polar - and charged amino acids.
Pectins
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic 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.
Monosodium Glutamate

21. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Yellow
1 - 3 - 7-trimethylxanthine
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.
Pheophytin forms

22. What is the geometric configuration of double bonds in most natural fatty acids?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Cis
Acetoin
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.

23. What is the acid present in fish oil?
Arachidonic Acid
Emulsoids
Fatty Acid and Alcohol
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

24. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
45% - 52% - 90%
Water
Fatty Acid (Ester linked) to Fatty Alcohol
Bright green

25. Name the strongest biochemical bond and the weakest biochemical bond.
No
Phenophylin
NaCl (it dissociated to a 2M solution)
Covalent (strongest) and Hydrophobic (Weakest)

26. What are the three main steps in the autooxidation of lipids?
Initiation - Propagation - Termination
Anomeric
Orange Juice
Chitin

27. How many carbon atoms are there in the fatty acid myristic acid?
Anthocyanins
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
14

28. What two types of compounds are joined with an ester bond to make a wax?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Carrageenan
Troponins and Tropomyosin
Fatty Acid and Alcohol

29. Name the most common functional property of phospholipids in food systems.
Prolamines
Pheophytin forms
Emulsification
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

30. Is a disaccharide
Linoleic Acid
Pheophytin forms
Arachidonic Acid
Sucrose

31. What is the chemical nature of anthocyanins?
Lipase
Glycosides of anthocyanidins
Orange Juice
Speed of Light

32. Peptide bond formation results in the formation of what secondary compound?
.05
Water
Polyphenols
Oil in Water

33. Name 3 chemical agents capable of denaturing proteins.
Sodium chloride reduces foam stability and sucrose improves foam stability.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Yes
Polyphenol Oxidase

34. In what food is butyric acid typically found?
Ascorbic Acid and Citric Acid
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Milk
Sodium chloride reduces foam stability and sucrose improves foam stability.

35. What is the enzyme that softens tomatoes?
Fructose
Water
Non-protein nitrogen
Pectin Esterase

36. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Lipid oxidation
NaCl (it dissociated to a 2M solution)
Prolamines
Chitin

37. At low water activity What is the main deteriorative concern?
Four
Lipid oxidation
Linoleic Acid
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

38. What are the four basic flavors perceived by the tongue?
Glycosides of anthocyanidins
Emulsification
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Sweet - Salty - Sour - and Bitter

39. What is surimi?
A concentrate of microfibrillar proteins of fish muscle.
Nucleation or crystal formation and crystal growth.
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.
Carmelization and Maillard

40. What is the enzyme that softens tomatoes?
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
V=IR and P=VI or I x I x are
Pectin Esterase
Orange Juice

41. Name 3 factors influencing the consistency of commercial fats.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Tryptophan
Milk
Degradation of protein and production of acid from sugar at the same time.

42. What does MSG stand for?
Ascorbic Acid and Citric Acid
Monosodium Glutamate
Pectin Esterase
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

43. Contains the lowest content of water
Acetoin
Sucrose
Whole Milk
The speed of a molecule is proportional to the surrounding voltage gradient.

44. What pigment was first designated as anthocyanins?
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.
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.
ERH=100 x Aw
Blue pigment in flowers

45. Name the most common functional property of phospholipids in food systems.
Polyphenols
Emulsification
Lipid oxidation
Blue pigment in flowers

46. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
They act as catalysts - speeding the polymerization of acrylamide.
Pectin methylesterase & polygalacturonase
.05 M HCL
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

47. 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?
Fructose
It explodes
They act as catalysts - speeding the polymerization of acrylamide.
Pheophytia does not have magnesium in porphyrin ring.

48. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
An enzyme that converts hydrogen peroxide to water plus oxygen.
NaCl (it dissociated to a 2M solution)
Carrageenan
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

49. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
RNA transcribed to DNA
Linoleic Acid
Pectin methyl esterase or galacturonase
Plasmids

50. What is the chemical nomenclature for caffeine?
Yellow
Nucleation or crystal formation and crystal growth.
Blue pigment in flowers
1 - 3 - 7-trimethylxanthine