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Food Chemistry

Instructions:

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. Is a disaccharide
Thamautin
Racemic Mixture
Sweet - Salty - Sour - and Bitter
Sucrose

2. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Anomeric
Carmelization and Maillard
Lamellar; Hexagonal I - II; Cubic
Lipid oxidation

3. How many carbon atoms and how many double bonds are there in arachidonic 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.
HPLC has higher pressure than FPLC
45% - 52% - 90%
20 carbons and 4 double bonds

4. What is the name of the degradation compound of chlorophyll?
Phenophylin
Blue pigment in flowers
V=IR and P=VI or I x I x are
1 - 3 - 7-trimethylxanthine

5. What does MSG stand for?
Prolamines
Covalent (strongest) and Hydrophobic (Weakest)
Monosodium Glutamate
Fructose

6. Name the three positively charged amino acids.
Lysine - Arginine - and Histidine
Plasmids
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.

7. During freezing What are the two stages in the crystallization process?
Nucleation or crystal formation and crystal growth.
Covalent (strongest) and Hydrophobic (Weakest)
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Emulsification

8. What are colloids that are stabilized by a layer of solvation called?
Primary butyric acid also caproic acid.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Emulsoids
Yes

9. Is a disaccharide
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Prolamines
Sucrose
No

10. Are sorbitol and mannitol sweet?
Prolamines
Yes
Water
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

11. Name 3 factors influencing the consistency of commercial fats.
Chlocophyllide does not have a phytoltail
Osmosis
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Whole Milk

12. What is catalase?
Lipase
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
An enzyme that converts hydrogen peroxide to water plus oxygen.
HPLC has higher pressure than FPLC

13. Name 4 advantages of using enzymes in food processing.
Yes
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
Polyphenoloxidase
Monosodium Glutamate

14. In genetics What is conjugation?
20 carbons and 4 double bonds
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
DNA transferred by cell to cell contact (bacterial sex).
Pectin Esterase - Polygalacturonase - Pectin Layase

15. What two common compounds are used together as an antioxidative system?
Ascorbic Acid and Citric Acid
Negative log of the hydrogen concentration (mol/l).
Ammonia - Water - Carbon Dioxide
Non-protein nitrogen

16. At low water activity What is the main deteriorative concern?
Lipid oxidation
Daminozide
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Initiation - Propagation - Termination

17. During freezing What are the two stages in the crystallization process?
Aspartic Acid and Phenylalanine
Nucleation or crystal formation and crystal growth.
Erythorbic Acid
RNA transcribed to DNA

18. Name two non-enzymatic browning reactions.
Sweet - Salty - Sour - and Bitter
Arachidonic Acid
Carmelization and Maillard
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

19. Name 3 physical agents capable of denaturing proteins.
Racemic Mixture
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
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
Ammonia - Water - Carbon Dioxide

20. What are the three stages of oxidative rancidity?
Lipase
Initiation - Propagation - and Termination
No
Fatty Acid (Ester linked) to Fatty Alcohol

21. 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
Yes
D: None of the above
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
RNA transcribed to DNA

22. What is the main class of color compounds found in raspberries?
Anthocyanins
Lamellar; Hexagonal I - II; Cubic
Gossypol (it is removed during the oil refining process)
pH 3-5

23. Name 3 physical agents capable of denaturing proteins.
Lipase
pH 3-5
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Anomeric

24. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Sodium bicarbonate generates CO2
Fructose
Browning of freshly cut surfaces of fruits and vegetables.
Yellow

25. What are the fructose contents in commercial HFCS products.
Racemic Mixture
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Fat Oxidation
45% - 52% - 90%

26. What two types of compounds are joined with an ester bond to make a wax?
Fatty Acid and Alcohol
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
A concentrate of microfibrillar proteins of fish muscle.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

27. What are the three main steps in the autooxidation of lipids?
Polyphenol Oxidase
Initiation - Propagation - Termination
Bitter
Erythorbic Acid

28. What is the geometric configuration of double bonds in most natural fatty acids?
Cis
An enzyme that converts hydrogen peroxide to water plus oxygen.
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
2.5

29. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Water
Fatty Acid and Alcohol
Bitter
Osmosis

30. In the enzyme Taq Polymerase What does Taq stand for?
Thermus Aqauticus
2.5
Parabens
Racemic Mixture

31. Name three non-nutritive sweeteners approved for use in USA?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Blue pigment in flowers
Pectin Esterase - Polygalacturonase - Pectin Layase
Gossypol (it is removed during the oil refining process)

32. In genetics What is conjugation?
DNA transferred by cell to cell contact (bacterial sex).
.05
Phenylketonuria
Lipid oxidation

33. What are the four basic flavors perceived by the tongue?
.05
A concentrate of microfibrillar proteins of fish muscle.
Sweet - Salty - Sour - and Bitter
Arachidonic Acid

34. Name 5 chelating agents used in the food industry.
It explodes
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Linoleic Acid
Lamellar; Hexagonal I - II; Cubic

35. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Lipid oxidation
Bright green
Lipase
Plasmids

36. What two types of compounds are joined with an ester bond to make a wax?
Milk
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Onions ( or leeks)
Fatty Acid and Alcohol

37. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Yellow
Lamellar; Hexagonal I - II; Cubic
Pectin Esterase - Polygalacturonase - Pectin Layase
Olive Green

38. What is the chemical nomenclature for caffeine?
1 - 3 - 7-trimethylxanthine
Degradation of protein and production of acid from sugar at the same time.
Lamellar; Hexagonal I - II; Cubic
Sodium chloride reduces foam stability and sucrose improves foam stability.

39. What is the major color compound in tomatoes?
Lipid oxidation
Lycopenes
The speed of a molecule is proportional to the surrounding voltage gradient.
Sucrose

40. 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?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Lamellar; Hexagonal I - II; Cubic
20 carbons and 4 double bonds
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

41. What are two common reducing agents that break disulfide bonds in proteins?
45% - 52% - 90%
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
An enzyme that converts hydrogen peroxide to water plus oxygen.
Chitin

42. What two enzymes degrade pectic substances?
Pectin methylesterase & polygalacturonase
Olive Green
Gossypol (it is removed during the oil refining process)
Polyphenols

43. What is the chemical nature of anthocyanins?
A concentrate of microfibrillar proteins of fish muscle.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Glycosides of anthocyanidins
Thickener in foods

44. Alar is the trade name for what chemical compound?
Pectins
Lipid oxidation
Anomeric
Daminozide

45. 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?
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Racemic Mixture
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Polyphenoloxidase

46. Contains the lowest content of water
Thermus Aqauticus
Lysine - Arginine - and Histidine
Whole Milk
Aspartic Acid and Phenylalanine

47. What are 3 mesomorphic structures associated with lipids in the liquid state?
Lamellar; Hexagonal I - II; Cubic
Speed of Light
Sucrose
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

48. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
An enzyme that converts hydrogen peroxide to water plus oxygen.
D: None of the above
Polyphenoloxidase
V=IR and P=VI or I x I x are

49. 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?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Sucrose
Ascorbic Acid and Citric Acid
.05 M HCL

50. What is a polymorphism?
Daminozide
Gliadins and Glutenins
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Osmosis