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Food Chemistry

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1. What is the chemical nature of anthocyanins?
V=IR and P=VI or I x I x are
Glycosides of anthocyanidins
Negative log of the hydrogen concentration (mol/l).
Polyphenol Oxidase

2. What does the acronym NPN stand for?
Emulsification
Carmelization and Maillard
Negative log of the hydrogen concentration (mol/l).
Non-protein nitrogen

3. Name one way foam stability can be assessed.
Non-protein nitrogen
Daminozide
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
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.

4. What is a polymorphism?
Water
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
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.
Glycosides of anthocyanidins

5. How does HPLC differ from FPLC?
Fat Oxidation
HPLC has higher pressure than FPLC
Phenylketonuria
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

6. When heated ammonium bicarbonate decomposes to form what end products?
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Ascorbic Acid and Citric Acid
Ammonia - Water - Carbon Dioxide
Daminozide

7. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Lysine - Arginine - and Histidine
Onions ( or leeks)
Troponins and Tropomyosin
Yellow

8. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Carrageenan
Polyphenoloxidase
Polyphenol Oxidase

9. What two types of compounds are joined with an ester bond to make a wax?
Polyphenol Oxidase
Fatty Acid and Alcohol
Pectin Esterase - Polygalacturonase - Pectin Layase
NaCl (it dissociated to a 2M solution)

10. Name the three positively charged amino acids.
Lamellar; Hexagonal I - II; Cubic
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Lysine - Arginine - and Histidine

11. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
2.5
Sodium bicarbonate generates CO2
Bitter
20 carbons and 4 double bonds

12. What are the three stages of oxidative rancidity?
Racemic Mixture
HPLC has higher pressure than FPLC
Initiation - Propagation - and Termination
Parabens

13. What is catalase?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Chlocophyllide does not have a phytoltail
Racemic Mixture

14. Name two non-enzymatic browning reactions.
Carmelization and Maillard
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Thickener in foods
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

15. Is a disaccharide
Sucrose
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.
Polyphenoloxidase
Primary butyric acid also caproic acid.

16. What compounds oxidize to form brown color in fruits and vegetables?
DNA transferred by cell to cell contact (bacterial sex).
Polyphenols
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Pheophytia does not have magnesium in porphyrin ring.

17. What two enzymes degrade pectic substances?
Glycosides of anthocyanidins
Pectin methylesterase & polygalacturonase
Blue pigment in flowers
Sucrose

18. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Fat Oxidation
Degradation of protein and production of acid from sugar at the same time.
Linoleic Acid
Nucleation or crystal formation and crystal growth.

19. Name two non-enzymatic browning reactions.
Milk
Carmelization and Maillard
Speed of Light
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

20. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Polyphenol Oxidase
Anomeric
Pectin Esterase - Polygalacturonase - Pectin Layase
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

21. Name a commonly used household chemical leavening agent and the gas it generates.
Sodium bicarbonate generates CO2
Carmelization and Maillard
An enzyme that converts hydrogen peroxide to water plus oxygen.
Gliadins and Glutenins

22. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
NaCl (it dissociated to a 2M solution)
1 - 3 - 7-trimethylxanthine
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Chitin

23. What are the three main steps in the autooxidation of lipids?
Initiation - Propagation - Termination
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Phenylketonuria
Acetoin

24. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
Lycopenes
RNA transcribed to DNA
Oil in Water
Racemic Mixture

25. 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?
Ammonia - Water - Carbon Dioxide
Lamellar; Hexagonal I - II; Cubic
.05 M HCL
Polyphenols

26. In genetics What is conjugation?
It explodes
Phenophylin
Acsulfame-K - Saccharin - Cyclamate - Aspartame
DNA transferred by cell to cell contact (bacterial sex).

27. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Pectin methyl esterase or galacturonase
Thermus Aqauticus
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.
Lamellar; Hexagonal I - II; Cubic

28. What is the enzyme that softens tomatoes?
Fatty Acid (Ester linked) to Fatty Alcohol
Sucrose
Tryptophan
Pectin Esterase

29. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Tryptophan
Phenylketonuria
Anomeric
Fatty Acid and Alcohol

30. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Racemic Mixture
Chlocophyllide does not have a phytoltail
They act as catalysts - speeding the polymerization of acrylamide.
Sodium chloride reduces foam stability and sucrose improves foam stability.

31. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
HPLC has higher pressure than FPLC
Sweet - Salty - Sour - and Bitter
45% - 52% - 90%
Plasmids

32. What is the geometric configuration of double bonds in most natural fatty acids?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
14
Cis
Anomeric

33. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Ascorbic Acid and Citric Acid
NaCl (it dissociated to a 2M solution)
Osmosis
It explodes

34. Name a naturally occurring protein sweetener.
Thamautin
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.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

35. Name a commonly used household chemical leavening agent and the gas it generates.
Bright green
An enzyme that converts hydrogen peroxide to water plus oxygen.
Acetoin
Sodium bicarbonate generates CO2

36. 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
pH 3-5
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Fat Oxidation

37. Name the strongest biochemical bond and the weakest biochemical bond.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Covalent (strongest) and Hydrophobic (Weakest)
Nucleation or crystal formation and crystal growth.

38. At what pH is benzoic acid most effective?
Water
Lamellar; Hexagonal I - II; Cubic
Polyphenols
pH 3-5

39. What are the limiting amino acids in corn - potato - and green peas?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
V=IR and P=VI or I x I x are
Thamautin
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

40. What is surimi?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
It explodes
A concentrate of microfibrillar proteins of fish muscle.
Acsulfame-K - Saccharin - Cyclamate - Aspartame

41. 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
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Pectin Esterase - Polygalacturonase - Pectin Layase
Negative log of the hydrogen concentration (mol/l).
Browning of freshly cut surfaces of fruits and vegetables.

42. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Thickener in foods
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
2.5
Olive Green

43. How many carbon atoms are there in the fatty acid myristic acid?
pH 3-5
14
Emulsoids
Sucrose

44. 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
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Carmelization and Maillard
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Four

45. 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
D: None of the above
Glycosides of anthocyanidins
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
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

46. What is the fundamental driving of electrophoresis?
Emulsification
The speed of a molecule is proportional to the surrounding voltage gradient.
No
Pectins

47. What toxic pigment is found in cottonseed endosperm?
Gossypol (it is removed during the oil refining process)
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Gliadins and Glutenins
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

48. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Water
Yes
Troponins and Tropomyosin

49. Name three factors useful in controlling enzyme activity.
Fat Oxidation
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.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
D: None of the above

50. How is pH defined?
Negative log of the hydrogen concentration (mol/l).
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
Pectins
Blue pigment in flowers

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