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Food Chemistry

Instructions:

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 is the common name for 9 12 - cis-cis-octa dienoic acid?
Prolamines
pH below positive charge; pH at no charge; pH above negative charge
45% - 52% - 90%
Linoleic Acid

2. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Two aldehydes
Degradation of protein and production of acid from sugar at the same time.
Lipase
Fat Oxidation

3. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Bitter
Anomeric
pH below positive charge; pH at no charge; pH above negative charge
Linoleic Acid

4. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Ascorbic Acid and Citric Acid
Lipid oxidation
Linoleic Acid
Emulsoids

5. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
DNA transferred by cell to cell contact (bacterial sex).
Oil in Water
Phenylketonuria
Milk

6. What does HLB stand for and What does a high and low HLB value indicate?
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.
Thermus Aqauticus
Speed of Light
Chitin

7. What are the three main steps in the autooxidation of lipids?
Capsaicin
Initiation - Propagation - Termination
Phenylketonuria
pH 3-5

8. Will lipid oxidation be higher at a water activity of .05 or .5?
.05 M HCL
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
.05
Fructose

9. Name the two components that comprise the relaxing factor in muscle fibers.
Non-protein nitrogen
Lycopenes
Troponins and Tropomyosin
Negative log of the hydrogen concentration (mol/l).

10. What are the four basic flavors perceived by the tongue?
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.
Degradation of protein and production of acid from sugar at the same time.
Sweet - Salty - Sour - and Bitter
Whole Milk

11. What are proteins which are soluble in 50-80% ethanol known as?
Prolamines
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Linoleic Acid
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

12. What is the name given to a mixture of equal parts of Darel Lisomers?
Racemic Mixture
pH 3-5
Chlocophyllide does not have a phytoltail
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.

13. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
14
Daminozide
Pectin methylesterase & polygalacturonase
Tryptophan

14. What two common compounds are used together as an antioxidative system?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Sodium bicarbonate generates CO2
Ascorbic Acid and Citric Acid
Four

15. What is the fundamental driving of electrophoresis?
The speed of a molecule is proportional to the surrounding voltage gradient.
Lycopenes
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
.05

16. What does Acid Degree Value measure and how is it measured?
Pectin Esterase
Bright green
Thamautin
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

17. What is a polymorphism?
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
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.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Lycopenes

18. Name 3 physical agents capable of denaturing proteins.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Phenylketonuria

19. Alar is the trade name for what chemical compound?
Browning of freshly cut surfaces of fruits and vegetables.
Capsaicin
Initiation - Propagation - Termination
Daminozide

20. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Osmosis
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Pectin Esterase - Polygalacturonase - Pectin Layase
Orange Juice

21. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Thickener in foods
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Tryptophan
D: None of the above

22. What is the name given to a mixture of equal parts of Darel Lisomers?
They act as catalysts - speeding the polymerization of acrylamide.
HPLC has higher pressure than FPLC
Osmosis
Racemic Mixture

23. How does HPLC differ from FPLC?
Non-protein nitrogen
Monosodium Glutamate
HPLC has higher pressure than FPLC
Speed of Light

24. 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.
Initiation - Propagation - Termination
No
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

25. How do sodium chloride and sucrose affect foam stability?
Lipase
Sodium chloride reduces foam stability and sucrose improves foam stability.
Primary butyric acid also caproic acid.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

26. What two types of compounds are joined with an ester bond to make a wax?
Fatty Acid and Alcohol
1 - 3 - 7-trimethylxanthine
Sodium chloride reduces foam stability and sucrose improves foam stability.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

27. What two types of compounds are joined with an ester bond to make a wax?
Fatty Acid and Alcohol
Fatty Acid (Ester linked) to Fatty Alcohol
Degradation of protein and production of acid from sugar at the same time.
Lamellar; Hexagonal I - II; Cubic

28. Contains the lowest content of water
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Capsaicin
Whole Milk
Polyphenols

29. What charge will a protein have when the pH of its solution is below at - and above its pKa?
pH below positive charge; pH at no charge; pH above negative charge
RNA transcribed to DNA
Racemic Mixture
Polyphenol Oxidase

30. What is the acid present in fish oil?
Arachidonic Acid
Anthocyanins
14
Polyphenol Oxidase

31. Peptide bond formation results in the formation of what secondary compound?
Water
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Phenylketonuria
Fructose

32. Name two main gluten proteins.
Oil in Water
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Covalent (strongest) and Hydrophobic (Weakest)
Gliadins and Glutenins

33. What does Reichert-Meissert Number measure?
Primary butyric acid also caproic acid.
Glycosides of anthocyanidins
Pectin Esterase - Polygalacturonase - Pectin Layase
pH below positive charge; pH at no charge; pH above negative charge

34. What does the acronym NPN stand for?
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
Milk
Non-protein nitrogen
Phenylketonuria

35. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Non-protein nitrogen
Fat Oxidation
Onions ( or leeks)
Olive Green

36. What is surimi?
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
A concentrate of microfibrillar proteins of fish muscle.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Phenophylin

37. Name 3 physical agents capable of denaturing proteins.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Emulsification
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Lipid oxidation

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

39. Peptide bond formation results in the formation of what secondary compound?
Olive Green
Water
It explodes
Glycosides of anthocyanidins

40. 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?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
It explodes
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
An enzyme that converts hydrogen peroxide to water plus oxygen.

41. Are sorbitol and mannitol sweet?
Yes
Prolamines
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Daminozide

42. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
14
Carrageenan

43. How can a molecular weight of protein - DNA - and RNA be determined?
Sucrose
Sodium bicarbonate generates CO2
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

44. What is the acid present in fish oil?
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.
Non-protein nitrogen
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
Arachidonic Acid

45. What are the four basic flavors perceived by the tongue?
Thermus Aqauticus
Sweet - Salty - Sour - and Bitter
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.
Monosodium Glutamate

46. How do sodium chloride and sucrose affect foam stability?
Oil in Water
Sodium chloride reduces foam stability and sucrose improves foam stability.
A concentrate of microfibrillar proteins of fish muscle.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

47. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Oil in Water
Water
Fat Oxidation
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

48. What compounds oxidize to form brown color in fruits and vegetables?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Polyphenols
Pectin Esterase
Linoleic Acid

49. What is acid proteolysis?
Degradation of protein and production of acid from sugar at the same time.
Negative log of the hydrogen concentration (mol/l).
Four
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

50. What are the only phenols approved for use in the microbiological preservation of foods?
14
Anthocyanins
Parabens
Bright green