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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. Does kosmotrophil ion discourage water structure?
Oil in Water
Emulsoids
Thamautin
No

2. What metabolic end product does the Voges-Proskauer test detect?
Daminozide
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
Acetoin

3. 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?
It explodes
Lipid oxidation
Orange Juice
Yellow

4. Contains the lowest content of water
Pheophytin forms
Whole Milk
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
20 carbons and 4 double bonds

5. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Phenophylin
Tryptophan
V=IR and P=VI or I x I x are

6. What two enzymes degrade pectic substances?
Pectin methylesterase & polygalacturonase
Osmosis
Carrageenan
An enzyme that converts hydrogen peroxide to water plus oxygen.

7. What are the limiting amino acids in corn - potato - and green peas?
Pectin Esterase
Chlocophyllide does not have a phytoltail
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
They act as catalysts - speeding the polymerization of acrylamide.

8. In genetics What is conjugation?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Pectins
Pheophytin forms
DNA transferred by cell to cell contact (bacterial sex).

9. Give one word for a carbon atom involved in hemiacetal or acetal formation.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Pheophytia does not have magnesium in porphyrin ring.
Sodium chloride reduces foam stability and sucrose improves foam stability.
Anomeric

10. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
No
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

11. What is the chemical nomenclature for caffeine?
.05 M HCL
1 - 3 - 7-trimethylxanthine
45% - 52% - 90%
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

12. What pigment was first designated as anthocyanins?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
The speed of a molecule is proportional to the surrounding voltage gradient.
Emulsoids
Blue pigment in flowers

13. Peptide bond formation results in the formation of what secondary compound?
2.5
HPLC has higher pressure than FPLC
Water
Fatty Acid and Alcohol

14. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Lamellar; Hexagonal I - II; Cubic
Whole Milk
RNA transcribed to DNA

15. What is the name of the degradation compound of chlorophyll?
Phenophylin
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
Blue pigment in flowers
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

16. What is acid proteolysis?
Degradation of protein and production of acid from sugar at the same time.
Carrageenan
Glycosides of anthocyanidins
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

17. Name three non-nutritive sweeteners approved for use in USA?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Water
Monosodium Glutamate
V=IR and P=VI or I x I x are

18. What is the protein efficiency ratio (PER) of casein?
Pectin methylesterase & polygalacturonase
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
2.5
Water

19. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Thamautin
DNA transferred by cell to cell contact (bacterial sex).
Four
Linoleic Acid

20. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Prolamines
Yellow
Bitter
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

21. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Troponins and Tropomyosin
Bitter
Lamellar; Hexagonal I - II; Cubic

22. What would be a safe processing time for heat processing green beans in a boiling water bath? A. 30 minutes B. 300 minutes C. Depends on the size of the food container D. None of the above
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
D: None of the above
Ammonia - Water - Carbon Dioxide
Parabens

23. What are the four basic flavors perceived by the tongue?
Monosodium Glutamate
HPLC has higher pressure than FPLC
Sweet - Salty - Sour - and Bitter
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

24. What is the fundamental driving of electrophoresis?
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
The speed of a molecule is proportional to the surrounding voltage gradient.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
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.

25. Name the three positively charged amino acids.
1 - 3 - 7-trimethylxanthine
pH below positive charge; pH at no charge; pH above negative charge
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Lysine - Arginine - and Histidine

26. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Polyphenol Oxidase
Polyphenoloxidase
Degradation of protein and production of acid from sugar at the same time.
Thermus Aqauticus

27. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
45% - 52% - 90%
NaCl (it dissociated to a 2M solution)
Non-protein nitrogen
Fatty Acid and Alcohol

28. 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?
Thickener in foods
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.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Pectin methylesterase & polygalacturonase

29. What is the enzyme responsible for browning in apples and lettuce?
Emulsification
Sucrose
Polyphenol Oxidase
Polyphenols

30. What does MSG stand for?
Monosodium Glutamate
Orange Juice
Fatty Acid (Ester linked) to Fatty Alcohol
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.

31. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Oil in Water
Ascorbic Acid and Citric Acid
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.

32. What enzyme is most responsible for browning bananas?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Gossypol (it is removed during the oil refining process)
Polyphenol Oxidase
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.

33. What happens to chlorophyll on heating?
Pheophytin forms
Orange Juice
D: None of the above
Browning of freshly cut surfaces of fruits and vegetables.

34. What is the winterization process for an oil?
Prolamines
Emulsification
20 carbons and 4 double bonds
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

35. What ketohexose is most significant to food chemists?
Fat Oxidation
Pectin Esterase - Polygalacturonase - Pectin Layase
Arachidonic Acid
Fructose

36. Name 3 physical agents capable of denaturing proteins.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Covalent (strongest) and Hydrophobic (Weakest)
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Sodium chloride reduces foam stability and sucrose improves foam stability.

37. 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?
.05 M HCL
Erythorbic Acid
Water
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

38. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Gliadins and Glutenins
Lysine - Arginine - and Histidine
Anomeric
Water

39. Name three nonpolar polar - and charged amino acids.
Polyphenol Oxidase
Pheophytia does not have magnesium in porphyrin ring.
Water
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

40. What would be a safe processing time for heat processing green beans in a boiling water bath? A. 30 minutes B. 300 minutes C. Depends on the size of the food container D. None of the above
Bright green
Pectin Esterase - Polygalacturonase - Pectin Layase
RNA transcribed to DNA
D: None of the above

41. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Pectin Esterase
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
An enzyme that converts hydrogen peroxide to water plus oxygen.

42. Name 3 chemical agents capable of denaturing proteins.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Two aldehydes
Gossypol (it is removed during the oil refining process)
Daminozide

43. What are 3 mesomorphic structures associated with lipids in the liquid state?
Lamellar; Hexagonal I - II; Cubic
Erythorbic Acid
Erythorbic Acid
Fatty Acid (Ester linked) to Fatty Alcohol

44. What are colloids that are stabilized by a layer of solvation called?
Water
Emulsoids
Pectin methyl esterase or galacturonase
20 carbons and 4 double bonds

45. What does Acid Degree Value measure and how is it measured?
Pheophytia does not have magnesium in porphyrin ring.
Pectin methylesterase & polygalacturonase
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
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.

46. Name the three positively charged amino acids.
Lysine - Arginine - and Histidine
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Pectin Esterase - Polygalacturonase - Pectin Layase
Anomeric

47. Name two non-enzymatic browning reactions.
Thickener in foods
Sodium bicarbonate generates CO2
Carmelization and Maillard
Sodium chloride reduces foam stability and sucrose improves foam stability.

48. What does the iodine value measure and how is it measured?
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Carrageenan
Non-protein nitrogen
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

49. Name two reasons why fats are hydrogenated.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Monosodium Glutamate
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
1 - 3 - 7-trimethylxanthine

50. What are soluble polymers of anhydro-galacturonic acid and its esters called?
RNA transcribed to DNA
Pheophytia does not have magnesium in porphyrin ring.
Pectins
Cis