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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. Alar is the trade name for what chemical compound?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
V=IR and P=VI or I x I x are
Daminozide
Polyphenoloxidase

2. What is Carboxy-methyl cellulose often used for?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
14
Thickener in foods
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

3. How is pH defined?
Pheophytin forms
Pectin methylesterase & polygalacturonase
Negative log of the hydrogen concentration (mol/l).
Pectin Esterase

4. What does the saponification value measure and how is it measured?
Tryptophan
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
pH 3-5
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

5. What charge will a protein have when the pH of its solution is below at - and above its pKa?
Emulsoids
It explodes
1 - 3 - 7-trimethylxanthine
pH below positive charge; pH at no charge; pH above negative charge

6. What is the enzyme that softens tomatoes?
Lipase
Gliadins and Glutenins
Plasmids
Pectin Esterase

7. Name a commonly used household chemical leavening agent and the gas it generates.
Sodium bicarbonate generates CO2
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
1 - 3 - 7-trimethylxanthine
Erythorbic Acid

8. Does kosmotrophil ion discourage water structure?
Aspartic Acid and Phenylalanine
Chlocophyllide does not have a phytoltail
No
Monosodium Glutamate

9. What is the chemical nature of anthocyanins?
Glycosides of anthocyanidins
Speed of Light
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
Lamellar; Hexagonal I - II; Cubic

10. What is the geometric configuration of double bonds in most natural fatty acids?
Nucleation or crystal formation and crystal growth.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Cis
Thamautin

11. What are the three main steps in the autooxidation of lipids?
Initiation - Propagation - Termination
Thickener in foods
Whole Milk
Lipase

12. What does the saponification value measure and how is it measured?
Lysine - Arginine - and Histidine
Linoleic Acid
A concentrate of microfibrillar proteins of fish muscle.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

13. What does the acronym NPN stand for?
Non-protein nitrogen
Thermus Aqauticus
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Prolamines

14. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
1 - 3 - 7-trimethylxanthine
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Water
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

15. Name the three positively charged amino acids.
Water
Lysine - Arginine - and Histidine
Primary butyric acid also caproic acid.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

16. Name a naturally occurring protein sweetener.
Acetoin
Carmelization and Maillard
Thamautin
Water

17. What is the name of the degradation compound of chlorophyll?
No
Phenophylin
Capsaicin
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

18. How does HPLC differ from FPLC?
Prolamines
Ammonia - Water - Carbon Dioxide
HPLC has higher pressure than FPLC
Two aldehydes

19. What is a polymorphism?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Capsaicin
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Blue pigment in flowers

20. What is the structural difference between chlorophyll and pheophytia?
Fatty Acid and Alcohol
Pheophytia does not have magnesium in porphyrin ring.
Oil in Water
14

21. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Sodium chloride reduces foam stability and sucrose improves foam stability.
Chlocophyllide does not have a phytoltail
No
Linoleic Acid

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

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

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24. What is acid proteolysis?
Phenophylin
Degradation of protein and production of acid from sugar at the same time.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Arachidonic Acid

25. 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
Pectin methyl esterase or galacturonase
Glycosides of anthocyanidins
D: None of the above
Whole Milk

26. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
NaCl (it dissociated to a 2M solution)
Yes
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Lysine - Arginine - and Histidine

27. What is the fundamental driving of electrophoresis?
Sodium chloride reduces foam stability and sucrose improves foam stability.
The speed of a molecule is proportional to the surrounding voltage gradient.
Negative log of the hydrogen concentration (mol/l).
Glycosides of anthocyanidins

28. What two enzymes degrade pectic substances?
Pectin methylesterase & polygalacturonase
Blue pigment in flowers
Plasmids
Monosodium Glutamate

29. Name the two components that comprise the relaxing factor in muscle fibers.
D: None of the above
Troponins and Tropomyosin
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Lysine - Arginine - and Histidine

30. Peptide bond formation results in the formation of what secondary compound?
Cis
Water
14
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

31. What are the primary secondary - tertiary - and quaternary structures?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
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.
Pheophytin forms

32. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Phenylketonuria
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Aspartic Acid and Phenylalanine
.05

33. 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?
pH below positive charge; pH at no charge; pH above negative charge
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Initiation - Propagation - and Termination
.05 M HCL

34. 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?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
It explodes
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
DNA transferred by cell to cell contact (bacterial sex).

35. What does Acid Degree Value measure and how is it measured?
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.
NaCl (it dissociated to a 2M solution)
An enzyme that converts hydrogen peroxide to water plus oxygen.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

36. Name 3 factors influencing the consistency of commercial fats.
Arachidonic Acid
1 - 3 - 7-trimethylxanthine
An enzyme that converts hydrogen peroxide to water plus oxygen.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.

37. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Capsaicin
Phenylketonuria
Negative log of the hydrogen concentration (mol/l).
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

38. What are proteins which are soluble in 50-80% ethanol known as?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
pH below positive charge; pH at no charge; pH above negative charge
Prolamines
It explodes

39. Name the strongest biochemical bond and the weakest biochemical bond.
.05 M HCL
Thermus Aqauticus
2.5
Covalent (strongest) and Hydrophobic (Weakest)

40. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
Daminozide
.05 M HCL
RNA transcribed to DNA
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.

41. What does Reichert-Meissert Number measure?
Primary butyric acid also caproic acid.
Polyphenol Oxidase
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

42. What is the main class of color compounds found in raspberries?
Anthocyanins
RNA transcribed to DNA
Tryptophan
Phenophylin

43. What is the chemical nomenclature for caffeine?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
1 - 3 - 7-trimethylxanthine
They act as catalysts - speeding the polymerization of acrylamide.
Troponins and Tropomyosin

44. Name 5 proteins with good foaming properties.
Anthocyanins
Pectin methyl esterase or galacturonase
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.
Prolamines

45. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
.05
14
Chitin
Sucrose

46. Name 3 physical agents capable of denaturing proteins.
DNA transferred by cell to cell contact (bacterial sex).
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Whole Milk

47. What effect would the addition of sodium bicarbonate have to chocolate?
Carrageenan
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Browning of freshly cut surfaces of fruits and vegetables.

48. What is the acid present in fish oil?
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.
Glycosides of anthocyanidins
Sweet - Salty - Sour - and Bitter
Arachidonic Acid

49. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Erythorbic Acid
Polyphenol Oxidase
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Polyphenol Oxidase

50. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Polyphenoloxidase
Anthocyanins
Osmosis