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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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1. What is an isomer that is cheaper than Vitamin C?
Erythorbic Acid
Polyphenols
Acetoin
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

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

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3. Name the most common functional property of phospholipids in food systems.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Emulsification
Chitin
Yes

4. Does kosmotrophil ion discourage water structure?
Lipid oxidation
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
No
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.

5. Name 3 factors influencing the rate of lipid oxidation in foods.
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
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Initiation - Propagation - and Termination

6. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Bright green
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
ERH=100 x Aw
Glycosides of anthocyanidins

7. What is an isomer that is cheaper than Vitamin C?
Erythorbic Acid
Polyphenol Oxidase
Troponins and Tropomyosin
Milk

8. What two common compounds are used together as an antioxidative system?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Browning of freshly cut surfaces of fruits and vegetables.
Ascorbic Acid and Citric Acid
Parabens

9. What does the 'c' stand for in the equation E=mc2?
Speed of Light
Olive Green
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Glycosides of anthocyanidins

10. Are sorbitol and mannitol sweet?
Yes
.05
Sweet - Salty - Sour - and Bitter
Phenylketonuria

11. Name the two components that comprise the relaxing factor in muscle fibers.
NaCl (it dissociated to a 2M solution)
Chitin
Troponins and Tropomyosin
D: None of the above

12. What enzyme causes hyrolytic rancidity in milk?
Carrageenan
Lipase
Pectins
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

13. What does MSG stand for?
Monosodium Glutamate
Ascorbic Acid and Citric Acid
Prolamines
Carmelization and Maillard

14. During freezing What are the two stages in the crystallization process?
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
Fatty Acid (Ester linked) to Fatty Alcohol
Nucleation or crystal formation and crystal growth.
A concentrate of microfibrillar proteins of fish muscle.

15. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
14
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Ammonia - Water - Carbon Dioxide
Pectins

16. What is the protein efficiency ratio (PER) of casein?
Primary butyric acid also caproic acid.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
2.5
DNA transferred by cell to cell contact (bacterial sex).

17. What is the enzyme responsible for browning in apples and lettuce?
Polyphenol Oxidase
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
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

18. What pigment was first designated as anthocyanins?
Blue pigment in flowers
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

19. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Pheophytin forms
Two aldehydes
Polyphenol Oxidase
Cis

20. Name 3 factors influencing the consistency of commercial fats.
Chitin
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Degradation of protein and production of acid from sugar at the same time.
Anomeric

21. What is Ohm's Law and What is Power Equation?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Blue pigment in flowers
V=IR and P=VI or I x I x are
NaCl (it dissociated to a 2M solution)

22. Name the strongest biochemical bond and the weakest biochemical bond.
pH 3-5
Covalent (strongest) and Hydrophobic (Weakest)
Oil in Water
Chlocophyllide does not have a phytoltail

23. What is the structural difference between chlorophyll and pheophytia?
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Onions ( or leeks)
Pheophytia does not have magnesium in porphyrin ring.
Phenophylin

24. How does HPLC differ from FPLC?
Fatty Acid (Ester linked) to Fatty Alcohol
HPLC has higher pressure than FPLC
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.
Pectins

25. Name the strongest biochemical bond and the weakest biochemical bond.
Polyphenols
Ascorbic Acid and Citric Acid
Covalent (strongest) and Hydrophobic (Weakest)
Chlocophyllide does not have a phytoltail

26. What are the primary secondary - tertiary - and quaternary structures?
Blue pigment in flowers
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.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Osmosis

27. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
2.5
Olive Green
Prolamines

28. In the enzyme Taq Polymerase What does Taq stand for?
Thermus Aqauticus
Speed of Light
Covalent (strongest) and Hydrophobic (Weakest)
Bitter

29. What is catalase?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
1 - 3 - 7-trimethylxanthine
An enzyme that converts hydrogen peroxide to water plus oxygen.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

30. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Prolamines
Bitter
Bright green

31. How many carbon atoms are there in the fatty acid myristic acid?
14
Troponins and Tropomyosin
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Initiation - Propagation - Termination

32. What are two common reducing agents that break disulfide bonds in proteins?
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
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.

33. What compounds oxidize to form brown color in fruits and vegetables?
Polyphenols
Lysine - Arginine - and Histidine
Chlocophyllide does not have a phytoltail
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

34. Name two non-enzymatic browning reactions.
Blue pigment in flowers
Carmelization and Maillard
Erythorbic Acid
RNA transcribed to DNA

35. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Osmosis
Pectin methyl esterase or galacturonase
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.
Lysine - Arginine - and Histidine

36. What is the main class of color compounds found in raspberries?
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Fatty Acid (Ester linked) to Fatty Alcohol
Anthocyanins

37. Name the two components that comprise the relaxing factor in muscle fibers.
Initiation - Propagation - and Termination
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Troponins and Tropomyosin
DNA transferred by cell to cell contact (bacterial sex).

38. Name one way foam stability can be assessed.
They act as catalysts - speeding the polymerization of acrylamide.
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.
Nucleation or crystal formation and crystal growth.
Initiation - Propagation - and Termination

39. Name two non-enzymatic browning reactions.
Whole Milk
Carmelization and Maillard
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Lycopenes

40. Define molarity molality - and normality.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Whole Milk
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

41. Alar is the trade name for what chemical compound?
Gliadins and Glutenins
Daminozide
Pectin Esterase
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

42. What two common compounds are used together as an antioxidative system?
D: None of the above
Ascorbic Acid and Citric Acid
20 carbons and 4 double bonds
14

43. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Pectin Esterase
RNA transcribed to DNA
NaCl (it dissociated to a 2M solution)

44. Name three effects of protein denaturation.
Fatty Acid and Alcohol
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Emulsoids
Yes

45. How many polypeptide chains make up an antibody?
Four
Fat Oxidation
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
ERH=100 x Aw

46. At low water activity What is the main deteriorative concern?
pH below positive charge; pH at no charge; pH above negative charge
Covalent (strongest) and Hydrophobic (Weakest)
Lipid oxidation
Bright green

47. What are the four basic flavors perceived by the tongue?
Sweet - Salty - Sour - and Bitter
Blue pigment in flowers
The speed of a molecule is proportional to the surrounding voltage gradient.
Gossypol (it is removed during the oil refining process)

48. Name three nonpolar polar - and charged amino acids.
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.
Yes
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Arachidonic Acid

49. Name a naturally occurring protein sweetener.
Thamautin
Fatty Acid and Alcohol
Arachidonic Acid
Anthocyanins

50. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Carrageenan
Pectin Esterase
Troponins and Tropomyosin
HPLC has higher pressure than FPLC