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Food Chemistry

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1. Alar is the trade name for what chemical compound?
Daminozide
Fatty Acid (Ester linked) to Fatty Alcohol
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Bright green

2. What is Ohm's Law and What is Power Equation?
14
V=IR and P=VI or I x I x are
Pectin methyl esterase or galacturonase
Ammonia - Water - Carbon Dioxide

3. What does the 'c' stand for in the equation E=mc2?
Speed of Light
Yellow
2.5
Tryptophan

4. Name three non-nutritive sweeteners approved for use in USA?
D: None of the above
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

5. Name 5 chelating agents used in the food industry.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
.05
Anomeric

6. What is Carboxy-methyl cellulose often used for?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Thickener in foods
It explodes
ERH=100 x Aw

7. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Two aldehydes
Aspartic Acid and Phenylalanine
Fatty Acid and Alcohol
Carrageenan

8. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
RNA transcribed to DNA
Sodium bicarbonate generates CO2
Aspartic Acid and Phenylalanine
Troponins and Tropomyosin

9. Name three non-nutritive sweeteners approved for use in USA?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Plasmids
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

10. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Yes
Erythorbic Acid

11. What are 3 mesomorphic structures associated with lipids in the liquid state?
Lamellar; Hexagonal I - II; Cubic
Water
1 - 3 - 7-trimethylxanthine
.05 M HCL

12. Define molarity molality - and normality.
Covalent (strongest) and Hydrophobic (Weakest)
Polyphenols
Carmelization and Maillard
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

13. What does Reichert-Meissert Number measure?
Chitin
Pheophytia does not have magnesium in porphyrin ring.
Chitin
Primary butyric acid also caproic acid.

14. What does MSG stand for?
Pectin Esterase
Monosodium Glutamate
Lamellar; Hexagonal I - II; Cubic
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.

15. At low water activity What is the main deteriorative concern?
Lipid oxidation
Phenylketonuria
20 carbons and 4 double bonds
V=IR and P=VI or I x I x are

16. What is the main class of color compounds found in raspberries?
Pectin Esterase
Tryptophan
Sodium chloride reduces foam stability and sucrose improves foam stability.
Anthocyanins

17. How many carbon atoms are there in the fatty acid myristic acid?
No
14
Polyphenoloxidase
Water

18. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Acetoin
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.
Nucleation or crystal formation and crystal growth.
Olive Green

19. What is the structural difference between chlorophyll and pheophytia?
Sweet - Salty - Sour - and Bitter
Primary butyric acid also caproic acid.
Pheophytia does not have magnesium in porphyrin ring.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

20. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Olive Green
Pectin Esterase - Polygalacturonase - Pectin Layase
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Two aldehydes

21. What two enzymes degrade pectic substances?
.05 M HCL
Phenylketonuria
Water
Pectin methylesterase & polygalacturonase

22. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Thermus Aqauticus
Oil in Water

23. What are the three main steps in the autooxidation of lipids?
Thermus Aqauticus
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Initiation - Propagation - Termination
Pectin methyl esterase or galacturonase

24. Name 3 factors influencing the rate of lipid oxidation in foods.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Plasmids
Bitter
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

25. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Sucrose
Bitter
Whole Milk
NaCl (it dissociated to a 2M solution)

26. What does Acid Degree Value measure and how is it measured?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Phenophylin
Anomeric
Sodium bicarbonate generates CO2

27. 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.
ERH=100 x Aw
Ammonia - Water - Carbon Dioxide
Ascorbic Acid and Citric Acid

28. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Oil in Water
Onions ( or leeks)

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

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30. What is a polymorphism?
Gliadins and Glutenins
Pectin Esterase
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Lipid oxidation

31. What two common compounds are used together as an antioxidative system?
Lipase
Ascorbic Acid and Citric Acid
Arachidonic Acid
Daminozide

32. Name three factors useful in controlling enzyme activity.
.05 M HCL
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Polyphenols
Lysine - Arginine - and Histidine

33. What is the structural difference between chlorophyll and pheophytia?
Negative log of the hydrogen concentration (mol/l).
Pheophytia does not have magnesium in porphyrin ring.
It explodes
pH 3-5

34. In what food is butyric acid typically found?
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
.05 M HCL
Bitter
Milk

35. Waxes are composed of what two basic chemical entities?
Pectin methylesterase & polygalacturonase
Browning of freshly cut surfaces of fruits and vegetables.
An enzyme that converts hydrogen peroxide to water plus oxygen.
Fatty Acid (Ester linked) to Fatty Alcohol

36. 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.
Fat Oxidation
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Erythorbic Acid

37. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Polyphenoloxidase
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Olive Green
D: None of the above

38. Name the most common functional property of phospholipids in food systems.
Onions ( or leeks)
.05 M HCL
Ammonia - Water - Carbon Dioxide
Emulsification

39. What does the acronym NPN stand for?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Milk
Non-protein nitrogen

40. What two common compounds are used together as an antioxidative system?
.05 M HCL
Bright green
Ascorbic Acid and Citric Acid
Primary butyric acid also caproic acid.

41. When heated ammonium bicarbonate decomposes to form what end products?
Yes
V=IR and P=VI or I x I x are
Ammonia - Water - Carbon Dioxide
Daminozide

42. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Degradation of protein and production of acid from sugar at the same time.
Yellow
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

43. Name 3 factors influencing the consistency of commercial fats.
RNA transcribed to DNA
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Chitin
Yellow

44. Waxes are composed of what two basic chemical entities?
Lysine - Arginine - and Histidine
The speed of a molecule is proportional to the surrounding voltage gradient.
Fatty Acid (Ester linked) to Fatty Alcohol
Phenophylin

45. How many carbon atoms and how many double bonds are there in arachidonic acid?
Gliadins and Glutenins
Sucrose
20 carbons and 4 double bonds
.05

46. What is the chemical nomenclature for caffeine?
1 - 3 - 7-trimethylxanthine
Carmelization and Maillard
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Browning of freshly cut surfaces of fruits and vegetables.

47. 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?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Plasmids
Erythorbic Acid
Four

48. What is the chemical nature of anthocyanins?
Pheophytia does not have magnesium in porphyrin ring.
.05
Glycosides of anthocyanidins
D: None of the above

49. What is the major color compound in tomatoes?
Pheophytin forms
Oil in Water
Polyphenols
Lycopenes

50. How does HPLC differ from FPLC?
HPLC has higher pressure than FPLC
Acsulfame-K - Saccharin - Cyclamate - Aspartame
1 - 3 - 7-trimethylxanthine
DNA transferred by cell to cell contact (bacterial sex).

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Food Chemistry

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