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Food Chemistry

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1. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Primary butyric acid also caproic acid.
Pectin methyl esterase or galacturonase
Sucrose
Bright green

2. What are two common reducing agents that break disulfide bonds in proteins?
Tryptophan
Degradation of protein and production of acid from sugar at the same time.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Ascorbic Acid and Citric Acid

3. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
They act as catalysts - speeding the polymerization of acrylamide.
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.
1 - 3 - 7-trimethylxanthine
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

4. Will lipid oxidation be higher at a water activity of .05 or .5?
Milk
Pectins
Thamautin
.05

5. What is Carboxy-methyl cellulose often used for?
Racemic Mixture
Covalent (strongest) and Hydrophobic (Weakest)
Thickener in foods
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

6. What happens to chlorophyll on heating?
Osmosis
Parabens
Degradation of protein and production of acid from sugar at the same time.
Pheophytin forms

7. Name a commonly used household chemical leavening agent and the gas it generates.
20 carbons and 4 double bonds
Yes
They act as catalysts - speeding the polymerization of acrylamide.
Sodium bicarbonate generates CO2

8. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Polyphenoloxidase
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.
Gossypol (it is removed during the oil refining process)

9. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Ammonia - Water - Carbon Dioxide
Capsaicin
pH 3-5

10. 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.
Chitin
Emulsoids
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.

11. Name the three positively charged amino acids.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Lysine - Arginine - and Histidine
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Nucleation or crystal formation and crystal growth.

12. Alar is the trade name for what chemical compound?
Negative log of the hydrogen concentration (mol/l).
Daminozide
Pectins
Covalent (strongest) and Hydrophobic (Weakest)

13. Is a disaccharide
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Sucrose
Primary butyric acid also caproic acid.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

14. What are proteins which are soluble in 50-80% ethanol known as?
Water
An enzyme that converts hydrogen peroxide to water plus oxygen.
Prolamines
Orange Juice

15. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Osmosis
Sodium bicarbonate generates CO2
Anomeric
Lipid oxidation

16. What does Acid Degree Value measure and how is it measured?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of 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.
2.5
Water

17. What is the enzyme that softens tomatoes?
Pectins
Pectin Esterase - Polygalacturonase - Pectin Layase
Pectin Esterase
Pheophytin forms

18. Give one word for a carbon atom involved in hemiacetal or acetal formation.
ERH=100 x Aw
Arachidonic Acid
Anomeric
Plasmids

19. In genetics What is conjugation?
Pheophytin forms
DNA transferred by cell to cell contact (bacterial sex).
They act as catalysts - speeding the polymerization of acrylamide.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

20. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Initiation - Propagation - and Termination
Degradation of protein and production of acid from sugar at the same time.
They act as catalysts - speeding the polymerization of acrylamide.
Prolamines

21. Name 5 chelating agents used in the food industry.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
pH 3-5
Arachidonic Acid

22. Will lipid oxidation be higher at a water activity of .05 or .5?
.05
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
No
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

23. What is acid proteolysis?
Fat Oxidation
Polyphenols
Orange Juice
Degradation of protein and production of acid from sugar at the same time.

24. What is the main class of color compounds found in raspberries?
Lycopenes
Pectin methylesterase & polygalacturonase
Speed of Light
Anthocyanins

25. What is catalase?
.05 M HCL
An enzyme that converts hydrogen peroxide to water plus oxygen.
Ascorbic Acid and Citric Acid
Non-protein nitrogen

26. How does ERH relate to water activity?
ERH=100 x Aw
D: None of the above
Covalent (strongest) and Hydrophobic (Weakest)
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.

27. Contains the lowest content of water
Whole Milk
Carrageenan
Sodium bicarbonate generates CO2
Polyphenols

28. What is the structural difference between chlorophyll and chlocophyllide?
Lipase
pH below positive charge; pH at no charge; pH above negative charge
Linoleic Acid
Chlocophyllide does not have a phytoltail

29. What compounds oxidize to form brown color in fruits and vegetables?
Polyphenols
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Polyphenoloxidase

30. How do sodium chloride and sucrose affect foam stability?
Onions ( or leeks)
Non-protein nitrogen
It explodes
Sodium chloride reduces foam stability and sucrose improves foam stability.

31. How many polypeptide chains make up an antibody?
Thermus Aqauticus
Degradation of protein and production of acid from sugar at the same time.
Four
Initiation - Propagation - and Termination

32. What does the acronym NPN stand for?
Daminozide
Non-protein nitrogen
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

33. What does Reichert-Meissert Number measure?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Thamautin
Primary butyric acid also caproic acid.
Lycopenes

34. What is the common name for 9 12 - cis-cis-octa dienoic acid?
1 - 3 - 7-trimethylxanthine
Polyphenol Oxidase
Linoleic Acid
Troponins and Tropomyosin

35. How is pH defined?
NaCl (it dissociated to a 2M solution)
Negative log of the hydrogen concentration (mol/l).
Lipase
Lycopenes

36. Name two enzymes that are involved in softening fruits.
Ammonia - Water - Carbon Dioxide
Pectin methyl esterase or galacturonase
Fat Oxidation
Pectin Esterase - Polygalacturonase - Pectin Layase

37. At what pH is benzoic acid most effective?
Ammonia - Water - Carbon Dioxide
Linoleic Acid
Lysine - Arginine - and Histidine
pH 3-5

38. Name 5 proteins with good foaming properties.
Phenylketonuria
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.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Gliadins and Glutenins

39. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
Polyphenols
Glycosides of anthocyanidins
Ascorbic Acid and Citric Acid
RNA transcribed to DNA

40. What enzyme is most responsible for browning bananas?
Pectin Esterase
HPLC has higher pressure than FPLC
Polyphenol Oxidase
Troponins and Tropomyosin

41. What ketohexose is most significant to food chemists?
NaCl (it dissociated to a 2M solution)
Fructose
Osmosis
Glycosides of anthocyanidins

42. What is the name given to a mixture of equal parts of Darel Lisomers?
Racemic Mixture
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Fat Oxidation
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

43. What does HLB stand for and What does a high and low HLB value indicate?
Water
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.
Two aldehydes
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.

44. Name 4 advantages of using enzymes in food processing.
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
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
1 - 3 - 7-trimethylxanthine
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

45. What is an isomer that is cheaper than Vitamin C?
Four
Erythorbic Acid
.05 M HCL
RNA transcribed to DNA

46. Alar is the trade name for what chemical compound?
Polyphenol Oxidase
Daminozide
Plasmids
20 carbons and 4 double bonds

47. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Tryptophan
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Bitter
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

48. What is the main class of color compounds found in raspberries?
Anthocyanins
1 - 3 - 7-trimethylxanthine
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Yellow

49. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Emulsoids
Fructose
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

50. What are the primary secondary - tertiary - and quaternary structures?
Bright green
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
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.
Primary butyric acid also caproic acid.

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