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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. What does the acronym NPN stand for?
Non-protein nitrogen
Emulsification
Bright green
Ammonia - Water - Carbon Dioxide

2. Name 3 physical agents capable of denaturing proteins.
Initiation - Propagation - Termination
Degradation of protein and production of acid from sugar at the same time.
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
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

3. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Linoleic 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
Carrageenan
Fatty Acid (Ester linked) to Fatty Alcohol

4. Name two non-enzymatic browning reactions.
Polyphenol Oxidase
Carmelization and Maillard
Primary butyric acid also caproic acid.
No

5. What does the saponification value measure and how is it measured?
20 carbons and 4 double bonds
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Chlocophyllide does not have a phytoltail
Acsulfame-K - Saccharin - Cyclamate - Aspartame

6. What is the main class of color compounds found in raspberries?
Water
Anthocyanins
Troponins and Tropomyosin
Pheophytia does not have magnesium in porphyrin ring.

7. What are the four basic flavors perceived by the tongue?
Racemic Mixture
Sweet - Salty - Sour - and Bitter
Phenophylin
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.

8. Name 5 chelating agents used in the food industry.
Phenylketonuria
Lipid oxidation
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Anomeric

9. At low water activity What is the main deteriorative concern?
Lipid oxidation
pH below positive charge; pH at no charge; pH above negative charge
Water
Lysine - Arginine - and Histidine

10. 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
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Oil in Water
Phenylketonuria
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

11. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Thermus Aqauticus
Non-protein nitrogen
Lamellar; Hexagonal I - II; Cubic
Phenylketonuria

12. What is the structural difference between chlorophyll and pheophytia?
Pheophytia does not have magnesium in porphyrin ring.
pH 3-5
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Erythorbic Acid

13. Name two reasons why fats are hydrogenated.
Blue pigment in flowers
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Covalent (strongest) and Hydrophobic (Weakest)
Speed of Light

14. What is the major color compound in tomatoes?
Lycopenes
Acsulfame-K - Saccharin - Cyclamate - Aspartame
No
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

15. What does Reichert-Meissert Number measure?
Lysine - Arginine - and Histidine
Primary butyric acid also caproic acid.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Milk

16. Name 5 chelating agents used in the food industry.
Chlocophyllide does not have a phytoltail
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
It explodes

17. What is the Peroxide Value a measure of?
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.
Lipid oxidation
Fat Oxidation
Onions ( or leeks)

18. What is the name given to a mixture of equal parts of Darel Lisomers?
Primary butyric acid also caproic acid.
Racemic Mixture
Anthocyanins
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

19. What toxic pigment is found in cottonseed endosperm?
2.5
Gossypol (it is removed during the oil refining process)
2.5
Cis

20. During freezing What are the two stages in the crystallization process?
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.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Nucleation or crystal formation and crystal growth.

21. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Orange Juice
Phenophylin
14
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

22. Does kosmotrophil ion discourage water structure?
No
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Lipase
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

23. What are the limiting amino acids in corn - potato - and green peas?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
14
Cis
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

24. What two types of compounds are joined with an ester bond to make a wax?
Fatty Acid and Alcohol
Initiation - Propagation - Termination
D: None of the above
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

25. Name the two components that comprise the relaxing factor in muscle fibers.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Speed of Light
Parabens
Troponins and Tropomyosin

26. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Blue pigment in flowers
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Yellow

27. What is catalase?
An enzyme that converts hydrogen peroxide to water plus oxygen.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Nucleation or crystal formation and crystal growth.
Acetoin

28. What are the fructose contents in commercial HFCS products.
Fructose
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
45% - 52% - 90%
Polyphenol Oxidase

29. What metabolic end product does the Voges-Proskauer test detect?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Emulsoids
Pectin methyl esterase or galacturonase
Acetoin

30. Name the two components that comprise the relaxing factor in muscle fibers.
Plasmids
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Troponins and Tropomyosin
Pectin Esterase

31. What is an isomer that is cheaper than Vitamin C?
Erythorbic Acid
Sodium bicarbonate generates CO2
Pheophytin forms
Pectin methyl esterase or galacturonase

32. Is a disaccharide
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Orange Juice
Sucrose

33. Name 3 factors influencing the rate of lipid oxidation in foods.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Chitin
Plasmids
Covalent (strongest) and Hydrophobic (Weakest)

34. How do sodium chloride and sucrose affect foam stability?
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
Sodium chloride reduces foam stability and sucrose improves foam stability.
Acetoin
Initiation - Propagation - Termination

35. What does the acronym NPN stand for?
Non-protein nitrogen
Glycosides of anthocyanidins
Linoleic Acid
Prolamines

36. What is a polymorphism?
Milk
Pheophytia does not have magnesium in porphyrin ring.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Carmelization and Maillard

37. Name a naturally occurring protein sweetener.
Pectins
Thamautin
Yes
Polyphenoloxidase

38. Name two non-enzymatic browning reactions.
Fructose
Carmelization and Maillard
Pectin Esterase - Polygalacturonase - Pectin Layase
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

39. Name three non-nutritive sweeteners approved for use in USA?
Water
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Aspartic Acid and Phenylalanine
Lipase

40. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Carrageenan
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
D: None of the above
Emulsoids

41. What two enzymes degrade pectic substances?
Pectin methylesterase & polygalacturonase
Emulsification
Negative log of the hydrogen concentration (mol/l).
Tryptophan

42. Name three effects of protein denaturation.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Fat Oxidation
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
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

43. What are the three main steps in the autooxidation of lipids?
Lysine - Arginine - and Histidine
Glycosides of anthocyanidins
Initiation - Propagation - Termination
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

44. What pigment was first designated as anthocyanins?
Pectin methyl esterase or galacturonase
Pectin Esterase - Polygalacturonase - Pectin Layase
Phenylketonuria
Blue pigment in flowers

45. Which two amino acids is the aspartame derived from?
Water
Acetoin
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Aspartic Acid and Phenylalanine

46. 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
Linoleic Acid
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Browning of freshly cut surfaces of fruits and vegetables.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

47. How does ERH relate to water activity?
They act as catalysts - speeding the polymerization of acrylamide.
Anthocyanins
Lycopenes
ERH=100 x Aw

48. What does HLB stand for and What does a high and low HLB value indicate?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
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.
Cis
V=IR and P=VI or I x I x are

49. Give one word for a carbon atom involved in hemiacetal or acetal formation.
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.
Speed of Light
Polyphenol Oxidase
Anomeric

50. What enzyme causes hyrolytic rancidity in milk?
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Lipase
.05 M HCL
Speed of Light