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Food Chemistry

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Answer 50 questions in 15 minutes.
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1. Name two non-enzymatic browning reactions.
Carmelization and Maillard
Bright green
Arachidonic Acid
V=IR and P=VI or I x I x are

2. How does ERH relate to water activity?
Pectin Esterase
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
ERH=100 x Aw
V=IR and P=VI or I x I x are

3. Does kosmotrophil ion discourage water structure?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
No
Pectin Esterase - Polygalacturonase - Pectin Layase
Olive Green

4. Name two enzymes that are involved in softening fruits.
Negative log of the hydrogen concentration (mol/l).
Capsaicin
DNA transferred by cell to cell contact (bacterial sex).
Pectin Esterase - Polygalacturonase - Pectin Layase

5. Name 4 advantages of using enzymes in food processing.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
1 - 3 - 7-trimethylxanthine
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
1 - 3 - 7-trimethylxanthine

6. How many carbon atoms are there in the fatty acid myristic acid?
14
pH 3-5
.05
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

7. Waxes are composed of what two basic chemical entities?
Yellow
Anthocyanins
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Fatty Acid (Ester linked) to Fatty Alcohol

8. What compounds oxidize to form brown color in fruits and vegetables?
DNA transferred by cell to cell contact (bacterial sex).
Four
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
Polyphenols

9. Peptide bond formation results in the formation of what secondary compound?
Water
Capsaicin
Thermus Aqauticus
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.

10. What are proteins which are soluble in 50-80% ethanol known as?
Fatty Acid and Alcohol
No
Prolamines
Sweet - Salty - Sour - and Bitter

11. What is acid proteolysis?
Negative log of the hydrogen concentration (mol/l).
Degradation of protein and production of acid from sugar at the same time.
Monosodium Glutamate
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

12. What toxic pigment is found in cottonseed endosperm?
RNA transcribed to DNA
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.
Gossypol (it is removed during the oil refining process)

13. How does ERH relate to water activity?
Water
Carmelization and Maillard
ERH=100 x Aw
A concentrate of microfibrillar proteins of fish muscle.

14. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Lamellar; Hexagonal I - II; Cubic
Two aldehydes
Troponins and Tropomyosin
V=IR and P=VI or I x I x are

15. What two enzymes degrade pectic substances?
Pectin methylesterase & polygalacturonase
14
Olive Green
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

16. What is catalase?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
An enzyme that converts hydrogen peroxide to water plus oxygen.
Fat Oxidation
Daminozide

17. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Bitter
Non-protein nitrogen
Orange Juice
.05 M HCL

18. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Anomeric
Olive Green
Fatty Acid and Alcohol
Lycopenes

19. Alar is the trade name for what chemical compound?
Daminozide
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Linoleic Acid

20. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Yellow
Ascorbic Acid and Citric Acid
Glycosides of anthocyanidins
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

21. What is the winterization process for an oil?
Chitin
Yellow
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Nucleation or crystal formation and crystal growth.

22. What two common compounds are used together as an antioxidative system?
HPLC has higher pressure than FPLC
Pectin methylesterase & polygalacturonase
Ascorbic Acid and Citric Acid
Polyphenol Oxidase

23. Alar is the trade name for what chemical compound?
Plasmids
Daminozide
Lysine - Arginine - and Histidine
Arachidonic Acid

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

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25. Name the most common functional property of phospholipids in food systems.
It explodes
Emulsification
Ascorbic Acid and Citric Acid
Water

26. How does HPLC differ from FPLC?
HPLC has higher pressure than FPLC
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

27. Which two amino acids is the aspartame derived from?
Aspartic Acid and Phenylalanine
Speed of Light
A concentrate of microfibrillar proteins of fish muscle.
Initiation - Propagation - Termination

28. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
V=IR and P=VI or I x I x are
Initiation - Propagation - and Termination
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.
Bitter

29. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Capsaicin
Ammonia - Water - Carbon Dioxide
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

30. What are 3 mesomorphic structures associated with lipids in the liquid state?
Thamautin
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
Blue pigment in flowers

31. What is Carboxy-methyl cellulose often used for?
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.
Thickener in foods
A concentrate of microfibrillar proteins of fish muscle.
Pectin methylesterase & polygalacturonase

32. What are two common reducing agents that break disulfide bonds in proteins?
Speed of Light
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Yes

33. Name 3 factors influencing the rate of lipid oxidation in foods.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Chitin
Capsaicin
Lamellar; Hexagonal I - II; Cubic

34. What are the four basic flavors perceived by the tongue?
Sweet - Salty - Sour - and Bitter
Pheophytia does not have magnesium in porphyrin ring.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Monosodium Glutamate

35. Name the three positively charged amino acids.
Lysine - Arginine - and Histidine
The speed of a molecule is proportional to the surrounding voltage gradient.
Pectin methylesterase & polygalacturonase
Polyphenol Oxidase

36. 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.
Racemic Mixture
Two aldehydes
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.

37. What are the limiting amino acids in corn - potato - and green peas?
Carmelization and Maillard
45% - 52% - 90%
A concentrate of microfibrillar proteins of fish muscle.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

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
Chlocophyllide does not have a phytoltail
Sodium bicarbonate generates CO2
Fructose
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

39. Are sorbitol and mannitol sweet?
Daminozide
V=IR and P=VI or I x I x are
Polyphenol Oxidase
Yes

40. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
14
14
Phenylketonuria

41. What pigment was first designated as anthocyanins?
The speed of a molecule is proportional to the surrounding voltage gradient.
Speed of Light
Blue pigment in flowers
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

42. Name 5 proteins with good foaming properties.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
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.
Browning of freshly cut surfaces of fruits and vegetables.
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.

43. What does the iodine value measure and how is it measured?
RNA transcribed to DNA
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Nucleation or crystal formation and crystal growth.
Gossypol (it is removed during the oil refining process)

44. 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
No
Thermus Aqauticus
Plasmids

45. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Gliadins and Glutenins
Linoleic 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.
Initiation - Propagation - Termination

46. What are the only phenols approved for use in the microbiological preservation of foods?
Prolamines
Parabens
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Anthocyanins

47. What are soluble polymers of anhydro-galacturonic acid and its esters called?
A concentrate of microfibrillar proteins of fish muscle.
Pectins
Fructose
Osmosis

48. What is an isomer that is cheaper than Vitamin C?
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Erythorbic Acid
Acetoin
Anomeric

49. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Thamautin
Sucrose
Speed of Light
Olive Green

50. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Gossypol (it is removed during the oil refining process)
Plasmids
Lysine - Arginine - and Histidine
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.