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Food Chemistry

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1. Name the two components that comprise the relaxing factor in muscle fibers.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Pectins
The speed of a molecule is proportional to the surrounding voltage gradient.
Troponins and Tropomyosin

2. Name 5 proteins with good foaming properties.
pH below positive charge; pH at no charge; pH above negative charge
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.
Cis
D: None of the above

3. What is the major color compound in tomatoes?
Erythorbic Acid
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Lycopenes
Yellow

4. Name 3 factors influencing the consistency of commercial fats.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Fat Oxidation
Anomeric

5. What two common compounds are used together as an antioxidative system?
Ascorbic Acid and Citric Acid
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Browning of freshly cut surfaces of fruits and vegetables.
Glycosides of anthocyanidins

6. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
HPLC has higher pressure than FPLC
Carrageenan
ERH=100 x Aw
Phenylketonuria

7. What are proteins which are soluble in 50-80% ethanol known as?
Primary butyric acid also caproic acid.
Two aldehydes
Prolamines
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

8. At what pH is benzoic acid most effective?
Lycopenes
Covalent (strongest) and Hydrophobic (Weakest)
Bitter
pH 3-5

9. What is Ohm's Law and What is Power Equation?
V=IR and P=VI or I x I x are
Initiation - Propagation - Termination
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Polyphenoloxidase

10. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Chitin
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.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

11. Name three nonpolar polar - and charged amino acids.
Monosodium Glutamate
Bitter
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
.05 M HCL

12. Name a commonly used household chemical leavening agent and the gas it generates.
Primary butyric acid also caproic acid.
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.
Sodium bicarbonate generates CO2
Pectin methylesterase & polygalacturonase

13. What is the geometric configuration of double bonds in most natural fatty acids?
Cis
DNA transferred by cell to cell contact (bacterial sex).
Pectin methylesterase & polygalacturonase
Phenophylin

14. Alar is the trade name for what chemical compound?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Daminozide
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Aspartic Acid and Phenylalanine

15. What is the enzyme responsible for browning in apples and lettuce?
Polyphenol Oxidase
Fat Oxidation
NaCl (it dissociated to a 2M 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.

16. Alar is the trade name for what chemical compound?
Fat Oxidation
Daminozide
Ammonia - Water - Carbon Dioxide
Emulsification

17. Are sorbitol and mannitol sweet?
Yes
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Negative log of the hydrogen concentration (mol/l).

18. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Osmosis
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

19. What are the three stages of oxidative rancidity?
A concentrate of microfibrillar proteins of fish muscle.
Emulsification
Initiation - Propagation - and Termination
Yes

20. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Sucrose
Chlocophyllide does not have a phytoltail
Yes
They act as catalysts - speeding the polymerization of acrylamide.

21. 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.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Chlocophyllide does not have a phytoltail
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

22. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Plasmids
Fatty Acid (Ester linked) to Fatty Alcohol
Pheophytia does not have magnesium in porphyrin ring.

23. What two types of compounds are joined with an ester bond to make a wax?
Yellow
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Fatty Acid and Alcohol
ERH=100 x Aw

24. How many carbon atoms are there in the fatty acid myristic acid?
Ammonia - Water - Carbon Dioxide
Degradation of protein and production of acid from sugar at the same time.
14
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 5 chelating agents used in the food industry.
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
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Carmelization and Maillard
Yes

26. Name the three positively charged amino acids.
Lysine - Arginine - and Histidine
Chlocophyllide does not have a phytoltail
ERH=100 x Aw
Olive Green

27. Name two main gluten proteins.
Non-protein nitrogen
Gliadins and Glutenins
Thickener in foods
1 - 3 - 7-trimethylxanthine

28. What are the limiting amino acids in corn - potato - and green peas?
HPLC has higher pressure than FPLC
Gliadins and Glutenins
Thickener in foods
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

29. Name three non-nutritive sweeteners approved for use in USA?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Lamellar; Hexagonal I - II; Cubic
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Lipase

30. What two common compounds are used together as an antioxidative system?
Sodium chloride reduces foam stability and sucrose improves foam stability.
Arachidonic Acid
Ascorbic Acid and Citric Acid
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

31. What does Reichert-Meissert Number measure?
A concentrate of microfibrillar proteins of fish muscle.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Primary butyric acid also caproic acid.
Initiation - Propagation - and Termination

32. When heated ammonium bicarbonate decomposes to form what end products?
Phenophylin
Lipid oxidation
Ammonia - Water - Carbon Dioxide
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

33. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Oil in Water
Two aldehydes
Yes
45% - 52% - 90%

34. How is pH defined?
Negative log of the hydrogen concentration (mol/l).
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.
Osmosis
Blue pigment in flowers

35. Define molarity molality - and normality.
Anthocyanins
Carmelization and Maillard
Thamautin
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

36. Waxes are composed of what two basic chemical entities?
The speed of a molecule is proportional to the surrounding voltage gradient.
Chitin
Capsaicin
Fatty Acid (Ester linked) to Fatty Alcohol

37. What enzyme is most responsible for browning bananas?
Gliadins and Glutenins
Negative log of the hydrogen concentration (mol/l).
Onions ( or leeks)
Polyphenol Oxidase

38. In the enzyme Taq Polymerase What does Taq stand for?
Phenophylin
Thermus Aqauticus
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.

39. Which two amino acids is the aspartame derived from?
Primary butyric acid also caproic acid.
Tryptophan
Aspartic Acid and Phenylalanine
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

40. How many polypeptide chains make up an antibody?
Racemic Mixture
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.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Four

41. Will lipid oxidation be higher at a water activity of .05 or .5?
.05
RNA transcribed to DNA
Four
Ammonia - Water - Carbon Dioxide

42. What is the name given to a mixture of equal parts of Darel Lisomers?
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.
Racemic Mixture
Emulsification
Anthocyanins

43. What does Acid Degree Value measure and how is it measured?
Chlocophyllide does not have a phytoltail
Orange Juice
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
HPLC has higher pressure than FPLC

44. What does MSG stand for?
Prolamines
Troponins and Tropomyosin
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Monosodium Glutamate

45. Does kosmotrophil ion discourage water structure?
14
20 carbons and 4 double bonds
No
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

46. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Yellow
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Sodium chloride reduces foam stability and sucrose improves foam stability.

47. Name 3 chemical agents capable of denaturing proteins.
Pectin methyl esterase or galacturonase
Sodium bicarbonate generates CO2
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

48. Will lipid oxidation be higher at a water activity of .05 or .5?
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.
.05
Erythorbic Acid
Monosodium Glutamate

49. What compounds oxidize to form brown color in fruits and vegetables?
Non-protein nitrogen
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.
Polyphenols
Yellow

50. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Water
20 carbons and 4 double bonds
Oil in Water