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Food Chemistry

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1. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Pectin methyl esterase or galacturonase
NaCl (it dissociated to a 2M solution)
Linoleic Acid

2. What is the name of the degradation compound of chlorophyll?
Plasmids
Phenophylin
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
A concentrate of microfibrillar proteins of fish muscle.

3. Is a disaccharide
NaCl (it dissociated to a 2M solution)
Sucrose
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.
2.5

4. What are 3 mesomorphic structures associated with lipids in the liquid state?
Acetoin
Covalent (strongest) and Hydrophobic (Weakest)
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Lamellar; Hexagonal I - II; Cubic

5. What ketohexose is most significant to food chemists?
Fatty Acid (Ester linked) to Fatty Alcohol
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Troponins and Tropomyosin
Fructose

6. In what food is butyric acid typically found?
Milk
Sodium chloride reduces foam stability and sucrose improves foam stability.
Oil in Water
Thickener in foods

7. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Negative log of the hydrogen concentration (mol/l).
Tryptophan
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Two aldehydes

8. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Pectin methyl esterase or galacturonase
Osmosis
Primary butyric acid also caproic acid.
Lipase

9. What are the three stages of oxidative rancidity?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Bitter
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Initiation - Propagation - and Termination

10. What is an isomer that is cheaper than Vitamin C?
Capsaicin
Bitter
Bright green
Erythorbic Acid

11. What does HLB stand for and What does a high and low HLB value indicate?
Emulsification
Blue pigment in flowers
No
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.

12. What is the fundamental driving of electrophoresis?
Tryptophan
The speed of a molecule is proportional to the surrounding voltage gradient.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Lipid oxidation

13. 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
Milk
Browning of freshly cut surfaces of fruits and vegetables.
Gliadins and Glutenins
Osmosis

14. What are the limiting amino acids in corn - potato - and green peas?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

15. Name three nonpolar polar - and charged amino acids.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
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.

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

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17. What does MSG stand for?
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Monosodium Glutamate
ERH=100 x Aw
A concentrate of microfibrillar proteins of fish muscle.

18. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Browning of freshly cut surfaces of fruits and vegetables.
Polyphenoloxidase
Onions ( or leeks)
Pectins

19. What are two common reducing agents that break disulfide bonds in proteins?
Troponins and Tropomyosin
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
pH 3-5
Ascorbic Acid and Citric Acid

20. Waxes are composed of what two basic chemical entities?
Fatty Acid (Ester linked) to Fatty Alcohol
Orange Juice
An enzyme that converts hydrogen peroxide to water plus oxygen.
Anthocyanins

21. 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
A concentrate of microfibrillar proteins of fish muscle.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Cis
Negative log of the hydrogen concentration (mol/l).

22. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Oil in Water
Lamellar; Hexagonal I - II; Cubic
Lamellar; Hexagonal I - II; Cubic
Pectins

23. Name three factors useful in controlling enzyme activity.
Non-protein nitrogen
Bitter
Fructose
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

24. What two types of compounds are joined with an ester bond to make a wax?
Fatty Acid and Alcohol
ERH=100 x Aw
Pheophytia does not have magnesium in porphyrin ring.
Phenophylin

25. Name three effects of protein denaturation.
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
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Blue pigment in flowers
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

26. Are sorbitol and mannitol sweet?
Carrageenan
Yes
ERH=100 x Aw
Sodium bicarbonate generates CO2

27. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Phenylketonuria
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Racemic Mixture
NaCl (it dissociated to a 2M solution)

28. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
D: None of the above
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Plasmids
RNA transcribed to DNA

29. What does HLB stand for and What does a high and low HLB value indicate?
Acetoin
Polyphenols
45% - 52% - 90%
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.

30. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Degradation of protein and production of acid from sugar at the same time.
Lycopenes
Glycosides of anthocyanidins
Bright green

31. Name 5 chelating agents used in the food industry.
Pheophytin forms
Parabens
Fat Oxidation
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

32. What are two common reducing agents that break disulfide bonds in proteins?
Troponins and Tropomyosin
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
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.

33. Name the strongest biochemical bond and the weakest biochemical bond.
Lamellar; Hexagonal I - II; Cubic
Monosodium Glutamate
Covalent (strongest) and Hydrophobic (Weakest)
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

34. What pigment was first designated as anthocyanins?
Gossypol (it is removed during the oil refining process)
Fatty Acid and Alcohol
Plasmids
Blue pigment in flowers

35. What does the acronym NPN stand for?
Non-protein nitrogen
Pectin methylesterase & polygalacturonase
Pectin methyl esterase or galacturonase
They act as catalysts - speeding the polymerization of acrylamide.

36. What is the winterization process for an oil?
Daminozide
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Pectin methylesterase & polygalacturonase
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

37. What enzyme causes hyrolytic rancidity in milk?
Sweet - Salty - Sour - and Bitter
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Lipase
Thermus Aqauticus

38. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Pectin Esterase - Polygalacturonase - Pectin Layase
Carmelization and Maillard
Aspartic Acid and Phenylalanine

39. What does the 'c' stand for in the equation E=mc2?
Yes
Speed of Light
DNA transferred by cell to cell contact (bacterial sex).
No

40. What is the acid present in fish oil?
Arachidonic Acid
Sucrose
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
Lamellar; Hexagonal I - II; Cubic

41. What is the protein efficiency ratio (PER) of casein?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
2.5
Daminozide
.05 M HCL

42. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Ammonia - Water - Carbon Dioxide
Linoleic Acid
Pheophytin forms
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

43. Name three effects of protein denaturation.
Acetoin
Gossypol (it is removed during the oil refining process)
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

44. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Pectins
Water
Pectin methylesterase & polygalacturonase
DNA transferred by cell to cell contact (bacterial sex).

45. In genetics What is conjugation?
DNA transferred by cell to cell contact (bacterial sex).
Bitter
Anomeric
Daminozide

46. Define molarity molality - and normality.
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 speed of a molecule is proportional to the surrounding voltage gradient.
Water
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

47. What is Carboxy-methyl cellulose often used for?
Thickener in foods
ERH=100 x Aw
Racemic Mixture
NaCl (it dissociated to a 2M solution)

48. What is the fundamental driving of electrophoresis?
Prolamines
Chlocophyllide does not have a phytoltail
Emulsoids
The speed of a molecule is proportional to the surrounding voltage gradient.

49. How many polypeptide chains make up an antibody?
Linoleic Acid
Cis
Pectin Esterase
Four

50. Name two main gluten proteins.
Phenylketonuria
Lipid oxidation
Gliadins and Glutenins
Osmosis

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