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Food Chemistry

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Answer 50 questions in 15 minutes.
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1. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Fat Oxidation
Carrageenan
Milk
Plasmids

2. Name two main gluten proteins.
Gliadins and Glutenins
Browning of freshly cut surfaces of fruits and vegetables.
Sodium bicarbonate generates CO2
1 - 3 - 7-trimethylxanthine

3. Define molarity molality - and normality.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Polyphenoloxidase
Ascorbic Acid and Citric Acid
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

4. How does HPLC differ from FPLC?
They act as catalysts - speeding the polymerization of acrylamide.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Osmosis
HPLC has higher pressure than FPLC

5. 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.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Sweet - Salty - Sour - and Bitter
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

6. Name two main gluten proteins.
Pectin Esterase
Whole Milk
Gliadins and Glutenins
Anthocyanins

7. What is the structural difference between chlorophyll and chlocophyllide?
Parabens
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.
Chlocophyllide does not have a phytoltail

8. How many carbon atoms are there in the fatty acid myristic 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.
Two aldehydes
14
Acetoin

9. Peptide bond formation results in the formation of what secondary compound?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Water
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Thamautin

10. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Bright green
Lycopenes

11. Does kosmotrophil ion discourage water structure?
No
Phenophylin
20 carbons and 4 double bonds
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.

12. What does Acid Degree Value measure and how is it measured?
Parabens
Polyphenoloxidase
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Yellow

13. Name three effects of protein denaturation.
Anomeric
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
Pectin methyl esterase or galacturonase
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

14. Define molarity molality - and normality.
V=IR and P=VI or I x I x are
Thickener in foods
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

15. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Water
Lysine - Arginine - and Histidine
Ascorbic Acid and Citric Acid
Chitin

16. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Primary butyric acid also caproic acid.
Initiation - Propagation - and Termination
Water
Osmosis

17. What is the major color compound in tomatoes?
Orange Juice
Lycopenes
Lipase
Prolamines

18. When heated ammonium bicarbonate decomposes to form what end products?
Ammonia - Water - Carbon Dioxide
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Anomeric
V=IR and P=VI or I x I x are

19. What is the winterization process for an oil?
Yes
Plasmids
Fructose
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

20. Name three non-nutritive sweeteners approved for use in USA?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Plasmids
Sodium bicarbonate generates CO2
Monosodium Glutamate

21. What is Ohm's Law and What is Power Equation?
Water
V=IR and P=VI or I x I x are
Negative log of the hydrogen concentration (mol/l).
Osmosis

22. What toxic pigment is found in cottonseed endosperm?
Speed of Light
Chitin
Orange Juice
Gossypol (it is removed during the oil refining process)

23. What is the name given to a mixture of equal parts of Darel Lisomers?
Racemic Mixture
.05 M HCL
Non-protein nitrogen
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

24. What does MSG stand for?
Monosodium Glutamate
Anomeric
Carmelization and Maillard
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

25. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Chitin
Negative log of the hydrogen concentration (mol/l).
Covalent (strongest) and Hydrophobic (Weakest)
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

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

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27. What two enzymes degrade pectic substances?
Fatty Acid and Alcohol
Anomeric
Pectin methylesterase & polygalacturonase
Polyphenol Oxidase

28. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
.05
Capsaicin
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

29. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
NaCl (it dissociated to a 2M solution)
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
45% - 52% - 90%
Yellow

30. What does MSG stand for?
Monosodium Glutamate
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Fat Oxidation
Gliadins and Glutenins

31. What is the structural difference between chlorophyll and chlocophyllide?
Prolamines
Chlocophyllide does not have a phytoltail
Four
Thermus Aqauticus

32. During freezing What are the two stages in the crystallization process?
Fatty Acid and Alcohol
Nucleation or crystal formation and crystal growth.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Polyphenol Oxidase

33. Name two enzymes that are involved in softening fruits.
The speed of a molecule is proportional to the surrounding voltage gradient.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Pectin Esterase - Polygalacturonase - Pectin Layase
Ascorbic Acid and Citric Acid

34. What is the Peroxide Value a measure of?
Parabens
Fat Oxidation
Emulsification
Polyphenol Oxidase

35. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Water
Polyphenol Oxidase
Pectins
Covalent (strongest) and Hydrophobic (Weakest)

36. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
RNA transcribed to DNA
It explodes
Pectins
Lamellar; Hexagonal I - II; Cubic

37. What is catalase?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Sodium bicarbonate generates CO2
An enzyme that converts hydrogen peroxide to water plus oxygen.

38. What are the only phenols approved for use in the microbiological preservation of foods?
Phenophylin
Four
Ascorbic Acid and Citric Acid
Parabens

39. What are colloids that are stabilized by a layer of solvation called?
D: None of the above
Water
Emulsoids
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.

40. Are sorbitol and mannitol sweet?
NaCl (it dissociated to a 2M solution)
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Primary butyric acid also caproic acid.
Yes

41. What is the geometric configuration of double bonds in most natural fatty acids?
Olive Green
Cis
Anthocyanins
Daminozide

42. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
NaCl (it dissociated to a 2M solution)
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Fatty Acid and Alcohol
Nucleation or crystal formation and crystal growth.

43. What does the acronym NPN stand for?
Troponins and Tropomyosin
Non-protein nitrogen
Sweet - Salty - Sour - and Bitter
.05

44. Contains the lowest content of water
It explodes
Fructose
Whole Milk
Blue pigment in flowers

45. Will lipid oxidation be higher at a water activity of .05 or .5?
.05
Pheophytin forms
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Polyphenols

46. 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
14
Polyphenoloxidase
Bright green

47. What is Ohm's Law and What is Power Equation?
V=IR and P=VI or I x I x are
Thermus Aqauticus
Orange Juice
Water

48. How does ERH relate to water activity?
ERH=100 x Aw
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Pheophytin forms
Oil in Water

49. What two common compounds are used together as an antioxidative system?
Ascorbic Acid and Citric Acid
Carmelization and Maillard
Whole Milk
Polyphenol Oxidase

50. What does the 'c' stand for in the equation E=mc2?
Lamellar; Hexagonal I - II; Cubic
Polyphenoloxidase
Pectin methyl esterase or galacturonase
Speed of Light