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Food Chemistry

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1. Alar is the trade name for what chemical compound?
Daminozide
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
ERH=100 x Aw
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

2. What happens to chlorophyll on heating?
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
Pheophytin forms
.05
Phenophylin

3. What are 3 mesomorphic structures associated with lipids in the liquid state?
2.5
Lamellar; Hexagonal I - II; Cubic
Daminozide
Milk

4. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
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.
Lysine - Arginine - and Histidine
They act as catalysts - speeding the polymerization of acrylamide.
Phenylketonuria

5. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Prolamines
1 - 3 - 7-trimethylxanthine
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Carrageenan

6. What compounds oxidize to form brown color in fruits and vegetables?
Polyphenols
V=IR and P=VI or I x I x are
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Aspartic Acid and Phenylalanine

7. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Troponins and Tropomyosin
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Lysine - Arginine - and Histidine

8. What two enzymes degrade pectic substances?
Non-protein nitrogen
D: None of the above
Gliadins and Glutenins
Pectin methylesterase & polygalacturonase

9. What is a polymorphism?
Polyphenols
No
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Glycosides of anthocyanidins

10. Name the two components that comprise the relaxing factor in muscle fibers.
Pheophytia does not have magnesium in porphyrin ring.
Troponins and Tropomyosin
Sucrose
Acsulfame-K - Saccharin - Cyclamate - Aspartame

11. Name two non-enzymatic browning reactions.
Polyphenoloxidase
Carmelization and Maillard
Speed of Light
Linoleic Acid

12. What effect would the addition of sodium bicarbonate have to chocolate?
Pectin methylesterase & polygalacturonase
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Ammonia - Water - Carbon Dioxide
Olive Green

13. Name one way foam stability can be assessed.
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.
Acetoin
DNA transferred by cell to cell contact (bacterial sex).
Thermus Aqauticus

14. Name two reasons why fats are hydrogenated.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
45% - 52% - 90%

15. 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.
ERH=100 x Aw
RNA transcribed to DNA
Lycopenes

16. 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?
Sweet - Salty - Sour - and Bitter
Browning of freshly cut surfaces of fruits and vegetables.
.05 M HCL
An enzyme that converts hydrogen peroxide to water plus oxygen.

17. How many polypeptide chains make up an antibody?
Plasmids
Four
Initiation - Propagation - Termination
Emulsoids

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

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19. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Capsaicin
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Thamautin
Speed of Light

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

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21. What are the primary secondary - tertiary - and quaternary structures?
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.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Polyphenoloxidase
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

22. 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
Thickener in foods
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
RNA transcribed to DNA
Browning of freshly cut surfaces of fruits and vegetables.

23. What does the iodine value measure and how is it measured?
Negative log of the hydrogen concentration (mol/l).
Gliadins and Glutenins
Prolamines
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

24. How many polypeptide chains make up an antibody?
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Four
V=IR and P=VI or I x I x are
Initiation - Propagation - and Termination

25. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Fat Oxidation
Initiation - Propagation - Termination
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Initiation - Propagation - Termination

26. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Linoleic Acid
Oil in Water
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

27. At what pH is benzoic acid most effective?
pH 3-5
Water
Chitin
D: None of the above

28. What are the primary secondary - tertiary - and quaternary structures?
Lamellar; Hexagonal I - II; Cubic
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.
A concentrate of microfibrillar proteins of fish muscle.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

29. Name two non-enzymatic browning reactions.
Carmelization and Maillard
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Daminozide

30. When heated ammonium bicarbonate decomposes to form what end products?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Ammonia - Water - Carbon Dioxide
Capsaicin
Sweet - Salty - Sour - and Bitter

31. What does the acronym NPN stand for?
Ammonia - Water - Carbon Dioxide
Non-protein nitrogen
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Ammonia - Water - Carbon Dioxide

32. What are proteins which are soluble in 50-80% ethanol known as?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
14
1 - 3 - 7-trimethylxanthine
Prolamines

33. Does kosmotrophil ion discourage water structure?
Yes
No
45% - 52% - 90%
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

34. How is pH defined?
Tryptophan
ERH=100 x Aw
Monosodium Glutamate
Negative log of the hydrogen concentration (mol/l).

35. What are the limiting amino acids in corn - potato - and green peas?
Pheophytin forms
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Anthocyanins
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

36. Name the strongest biochemical bond and the weakest biochemical bond.
Onions ( or leeks)
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
Covalent (strongest) and Hydrophobic (Weakest)
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

37. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Pectin methylesterase & polygalacturonase
Pheophytin forms
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

38. Match the number of carbon atoms with the common name of these saturated fatty acids. Carbon #: 4:0 10:0 - 12:0 -14:0 - 16:0 - 18:0Common Name: Myristic - Butyric - Capric - Lauric - Stearic - Palmitic
Phenylketonuria
Yellow
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Prolamines

39. What are the only phenols approved for use in the microbiological preservation of foods?
Olive Green
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Linoleic Acid
Parabens

40. What are the fructose contents in commercial HFCS products.
Lysine - Arginine - and Histidine
HPLC has higher pressure than FPLC
ERH=100 x Aw
45% - 52% - 90%

41. Name 3 factors influencing the consistency of commercial fats.
Thermus Aqauticus
Tryptophan
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Speed of Light

42. What pigment was first designated as anthocyanins?
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
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.
Lamellar; Hexagonal I - II; Cubic
Blue pigment in flowers

43. What does Acid Degree Value measure and how is it measured?
Pectins
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Sodium chloride reduces foam stability and sucrose improves foam stability.
Racemic Mixture

44. Alar is the trade name for what chemical compound?
Daminozide
Capsaicin
Four
Speed of Light

45. What does MSG stand for?
Erythorbic Acid
Monosodium Glutamate
A concentrate of microfibrillar proteins of fish muscle.
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.

46. What is surimi?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
A concentrate of microfibrillar proteins of fish muscle.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.

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

48. Name the strongest biochemical bond and the weakest biochemical bond.
Pectins
The speed of a molecule is proportional to the surrounding voltage gradient.
Covalent (strongest) and Hydrophobic (Weakest)
NaCl (it dissociated to a 2M solution)

49. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
They act as catalysts - speeding the polymerization of acrylamide.
Oil in Water

50. 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
RNA transcribed to DNA
Orange Juice
Bright green

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