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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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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. Give one word for a carbon atom involved in hemiacetal or acetal formation.
pH below positive charge; pH at no charge; pH above negative charge
Anomeric
Ascorbic Acid and Citric Acid
Orange Juice

2. How does ERH relate to water activity?
Acetoin
Sodium bicarbonate generates CO2
DNA transferred by cell to cell contact (bacterial sex).
ERH=100 x Aw

3. Alar is the trade name for what chemical compound?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Plasmids
Emulsoids
Daminozide

4. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Phenophylin
Bright green
Nucleation or crystal formation and crystal growth.
They act as catalysts - speeding the polymerization of acrylamide.

5. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Pectins
Carrageenan
Ascorbic Acid and Citric Acid
Degradation of protein and production of acid from sugar at the same time.

6. Does kosmotrophil ion discourage water structure?
Fructose
Two aldehydes
No
Sweet - Salty - Sour - and Bitter

7. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
45% - 52% - 90%
Troponins and Tropomyosin
It explodes
RNA transcribed to DNA

8. In the enzyme Taq Polymerase What does Taq stand for?
Emulsification
Thermus Aqauticus
NaCl (it dissociated to a 2M solution)
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

9. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Carrageenan
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Bright green
Chitin

10. Name the strongest biochemical bond and the weakest biochemical bond.
Emulsification
Covalent (strongest) and Hydrophobic (Weakest)
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Linoleic Acid

11. Name the most common functional property of phospholipids in food systems.
Cis
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
20 carbons and 4 double bonds
Emulsification

12. In genetics What is conjugation?
DNA transferred by cell to cell contact (bacterial sex).
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Negative log of the hydrogen concentration (mol/l).
Thickener in foods

13. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Plasmids
Polyphenoloxidase
Initiation - Propagation - Termination
Fructose

14. Name three non-nutritive sweeteners approved for use in USA?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Osmosis
Thermus Aqauticus

15. Will lipid oxidation be higher at a water activity of .05 or .5?
Lysine - Arginine - and Histidine
Fat Oxidation
Pectin Esterase - Polygalacturonase - Pectin Layase
.05

16. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Sucrose
Ascorbic Acid and Citric Acid
Orange Juice
Gliadins and Glutenins

17. What are the primary secondary - tertiary - and quaternary structures?
Thamautin
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.
Lipase
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

18. What compounds oxidize to form brown color in fruits and vegetables?
Oil in Water
Polyphenols
RNA transcribed to DNA
It explodes

19. Alar is the trade name for what chemical compound?
It explodes
Daminozide
Lycopenes
Sodium chloride reduces foam stability and sucrose improves foam stability.

20. What is an isomer that is cheaper than Vitamin C?
Erythorbic Acid
Daminozide
Sucrose
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

21. What is the acid present in fish oil?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Chitin
Arachidonic Acid
Four

22. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
20 carbons and 4 double bonds
Water
Lycopenes
14

23. Are sorbitol and mannitol sweet?
Ammonia - Water - Carbon Dioxide
Yes
Sodium chloride reduces foam stability and sucrose improves foam stability.
Aspartic Acid and Phenylalanine

24. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Pectin Esterase
Linoleic Acid
Yellow
V=IR and P=VI or I x I x are

25. Alar is the trade name for what chemical compound?
Daminozide
Thermus Aqauticus
Covalent (strongest) and Hydrophobic (Weakest)
Primary butyric acid also caproic acid.

26. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Phenophylin
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
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Bright green

27. What is a polymorphism?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
V=IR and P=VI or I x I x are
A concentrate of microfibrillar proteins of fish muscle.
Pectins

28. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Pheophytin forms
The speed of a molecule is proportional to the surrounding voltage gradient.
Oil in Water

29. At low water activity What is the main deteriorative concern?
Glycosides of anthocyanidins
Plasmids
Nucleation or crystal formation and crystal growth.
Lipid oxidation

30. What is the acid present in fish oil?
Sweet - Salty - Sour - and Bitter
Lysine - Arginine - and Histidine
Arachidonic Acid
Polyphenoloxidase

31. Name a naturally occurring protein sweetener.
Emulsification
Bitter
Ammonia - Water - Carbon Dioxide
Thamautin

32. What is the structural difference between chlorophyll and chlocophyllide?
Chlocophyllide does not have a phytoltail
Degradation of protein and production of acid from sugar at the same time.
Lipid oxidation
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

33. How many carbon atoms and how many double bonds are there in arachidonic 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.
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
Emulsoids
20 carbons and 4 double bonds

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

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35. What does MSG stand for?
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Gossypol (it is removed during the oil refining process)
Monosodium Glutamate
Gliadins and Glutenins

36. What is the chemical nature of anthocyanins?
Glycosides of anthocyanidins
Orange Juice
Fat Oxidation
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

37. In what food is butyric acid typically found?
Milk
Phenophylin
Bitter
Polyphenol Oxidase

38. Name 3 factors influencing the consistency of commercial fats.
Yes
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Polyphenoloxidase
Thermus Aqauticus

39. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Lycopenes
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.
Daminozide
They act as catalysts - speeding the polymerization of acrylamide.

40. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Initiation - Propagation - and Termination
Sweet - Salty - Sour - and Bitter
Primary butyric acid also caproic acid.
Polyphenoloxidase

41. What does the iodine value measure and how is it measured?
Arachidonic Acid
Polyphenol Oxidase
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

42. How is pH defined?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Negative log of the hydrogen concentration (mol/l).
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
pH below positive charge; pH at no charge; pH above negative charge

43. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Aspartic Acid and Phenylalanine
Yellow
Arachidonic Acid

44. Is a disaccharide
Thermus Aqauticus
Sucrose
Blue pigment in flowers
Chlocophyllide does not have a phytoltail

45. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Thermus Aqauticus
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Yellow
Pectins

46. What happens to a bottle of wine if before you bottle it you forget to put the stuff in it that prevents it from fermenting?
Negative log of the hydrogen concentration (mol/l).
Daminozide
Gossypol (it is removed during the oil refining process)
It explodes

47. What is the enzyme that softens tomatoes?
Pectin Esterase
14
Pheophytia does not have magnesium in porphyrin ring.
Sweet - Salty - Sour - and Bitter

48. 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
Blue pigment in flowers
Pheophytin forms
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
D: None of the above

49. What are colloids that are stabilized by a layer of solvation called?
Emulsoids
Fatty Acid (Ester linked) to Fatty Alcohol
Yes
Lycopenes

50. Are sorbitol and mannitol sweet?
Yes
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Chlocophyllide does not have a phytoltail
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.