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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. What is the Peroxide Value a measure of?
Fat Oxidation
Pectins
Primary butyric acid also caproic acid.
Capsaicin

2. 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?
Carrageenan
It explodes
Chlocophyllide does not have a phytoltail
Sodium chloride reduces foam stability and sucrose improves foam stability.

3. How does ERH relate to water activity?
ERH=100 x Aw
45% - 52% - 90%
A concentrate of microfibrillar proteins of fish muscle.
Capsaicin

4. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Parabens
Bright green
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Fructose

5. What is surimi?
Initiation - Propagation - Termination
A concentrate of microfibrillar proteins of fish muscle.
Fat Oxidation
Water

6. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Fat Oxidation
Water
Acetoin
Two aldehydes

7. In the enzyme Taq Polymerase What does Taq stand for?
Glycosides of anthocyanidins
Thermus Aqauticus
Phenylketonuria
Bitter

8. What does HLB stand for and What does a high and low HLB value indicate?
Milk
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Primary butyric acid also caproic 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.

9. What are colloids that are stabilized by a layer of solvation called?
Oil in Water
Bitter
Emulsoids
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

10. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Pectin Esterase - Polygalacturonase - Pectin Layase
Bitter
Fatty Acid and Alcohol
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

11. Name 3 factors influencing the consistency of commercial fats.
Whole Milk
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Carrageenan

12. What is the chemical nature of anthocyanins?
Yes
Polyphenoloxidase
Glycosides of anthocyanidins
Polyphenols

13. What does MSG stand for?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
D: None of the above
Cis
Monosodium Glutamate

14. Name two non-enzymatic browning reactions.
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.
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.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Carmelization and Maillard

15. What is the enzyme responsible for browning in apples and lettuce?
.05 M HCL
Sucrose
Primary butyric acid also caproic acid.
Polyphenol Oxidase

16. What does the saponification value measure and how is it measured?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Browning of freshly cut surfaces of fruits and vegetables.
Ammonia - Water - Carbon Dioxide
Sweet - Salty - Sour - and Bitter

17. Alar is the trade name for what chemical compound?
Sucrose
Daminozide
Thermus Aqauticus
Racemic Mixture

18. What is the name given to a mixture of equal parts of Darel Lisomers?
Ascorbic Acid and Citric Acid
Anomeric
Thermus Aqauticus
Racemic Mixture

19. Are sorbitol and mannitol sweet?
Orange Juice
Capsaicin
Yes
V=IR and P=VI or I x I x are

20. In genetics What is conjugation?
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.
DNA transferred by cell to cell contact (bacterial sex).
HPLC has higher pressure than FPLC
Degradation of protein and production of acid from sugar at the same time.

21. Which of the following examples of browning is enzymatic in nature? 1. Browning of sugars as a result of heating 2. Browning of freshly cut surfaces of fruits and vegetables 3. Browning of bread during toasting 4. Browning of potato chips
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Browning of freshly cut surfaces of fruits and vegetables.
Gliadins and Glutenins
2.5

22. What is the main class of color compounds found in raspberries?
Anthocyanins
Polyphenols
Oil in Water
Sodium bicarbonate generates CO2

23. What compounds oxidize to form brown color in fruits and vegetables?
No
Polyphenols
Pectin Esterase - Polygalacturonase - Pectin Layase
Orange Juice

24. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
They act as catalysts - speeding the polymerization of acrylamide.
Degradation of protein and production of acid from sugar at the same time.
Nucleation or crystal formation and crystal growth.
RNA transcribed to DNA

25. What are the only phenols approved for use in the microbiological preservation of foods?
Pectins
Four
Parabens
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

26. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Linoleic Acid
2.5
Osmosis
Arachidonic Acid

27. Name two main gluten proteins.
Gliadins and Glutenins
.05
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
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.

28. What does Reichert-Meissert Number measure?
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Cis
Primary butyric acid also caproic acid.
2.5

29. When heated ammonium bicarbonate decomposes to form what end products?
Lamellar; Hexagonal I - II; Cubic
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
14
Ammonia - Water - Carbon Dioxide

30. What are the primary secondary - tertiary - and quaternary structures?
Ascorbic Acid and Citric Acid
Sodium chloride reduces foam stability and sucrose improves foam stability.
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.

31. What is Ohm's Law and What is Power Equation?
Browning of freshly cut surfaces of fruits and vegetables.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Nucleation or crystal formation and crystal growth.
V=IR and P=VI or I x I x are

32. Name a commonly used household chemical leavening agent and the gas it generates.
Sodium bicarbonate generates CO2
Fat Oxidation
Two aldehydes
Water

33. Peptide bond formation results in the formation of what secondary compound?
Water
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
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.
Orange Juice

34. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
They act as catalysts - speeding the polymerization of acrylamide.
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
NaCl (it dissociated to a 2M solution)

35. What does Reichert-Meissert Number measure?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Linoleic Acid
Primary butyric acid also caproic acid.

36. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Initiation - Propagation - and Termination
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
2.5
Carrageenan

37. What two enzymes degrade pectic substances?
Pectin methylesterase & polygalacturonase
Monosodium Glutamate
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
Orange Juice

38. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Milk
Yes
Bitter
Anomeric

39. What is the name of the degradation compound of chlorophyll?
Yes
Fat Oxidation
Covalent (strongest) and Hydrophobic (Weakest)
Phenophylin

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

41. What is acid proteolysis?
Onions ( or leeks)
Yes
Nucleation or crystal formation and crystal growth.
Degradation of protein and production of acid from sugar at the same time.

42. What does the acronym NPN stand 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.
Non-protein nitrogen
Milk
14

43. Name 3 factors influencing the rate of lipid oxidation in foods.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Sodium chloride reduces foam stability and sucrose improves foam stability.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

44. Name 3 physical agents capable of denaturing proteins.
Thickener in foods
Yes
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
RNA transcribed to DNA

45. Alar is the trade name for what chemical compound?
RNA transcribed to DNA
Daminozide
Covalent (strongest) and Hydrophobic (Weakest)
Negative log of the hydrogen concentration (mol/l).

46. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Initiation - Propagation - and Termination
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Covalent (strongest) and Hydrophobic (Weakest)

47. Name two non-enzymatic browning reactions.
Lipid oxidation
Carmelization and Maillard
Primary butyric acid also caproic acid.
Pectins

48. 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
Sucrose
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
RNA transcribed to DNA
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

49. What does the acronym NPN stand for?
Non-protein nitrogen
Speed of Light
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Onions ( or leeks)

50. What are colloids that are stabilized by a layer of solvation called?
Erythorbic Acid
Pectins
Emulsoids
Polyphenol Oxidase