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Food Chemistry

Instructions:

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 does the 'c' stand for in the equation E=mc2?
Erythorbic Acid
Speed of Light
Fatty Acid (Ester linked) to Fatty Alcohol
Sodium chloride reduces foam stability and sucrose improves foam stability.

2. What does Reichert-Meissert Number measure?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Primary butyric acid also caproic acid.
Water
Water

3. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
No
Yellow
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Polyphenoloxidase

4. What is Ohm's Law and What is Power Equation?
Anthocyanins
V=IR and P=VI or I x I x are
Milk
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

5. Name 5 chelating agents used in the food industry.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Pheophytia does not have magnesium in porphyrin ring.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

6. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Parabens
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Onions ( or leeks)
Polyphenol Oxidase

7. Contains the lowest content of water
Whole Milk
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Yellow

8. What is the enzyme that softens tomatoes?
1 - 3 - 7-trimethylxanthine
Plasmids
Polyphenol Oxidase
Pectin Esterase

9. Name the strongest biochemical bond and the weakest biochemical bond.
Linoleic Acid
Covalent (strongest) and Hydrophobic (Weakest)
Speed of Light
Tryptophan

10. Name the most common functional property of phospholipids in food systems.
Ascorbic Acid and Citric Acid
Emulsification
Olive Green
Linoleic Acid

11. What is the fundamental driving of electrophoresis?
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.
The speed of a molecule is proportional to the surrounding voltage gradient.
Primary butyric acid also caproic acid.
Olive Green

12. What is the enzyme responsible for browning in apples and lettuce?
Speed of Light
Polyphenol Oxidase
Parabens
Pectin Esterase

13. Name a commonly used household chemical leavening agent and the gas it generates.
Carmelization and Maillard
Sodium bicarbonate generates CO2
Carrageenan
It explodes

14. What does Reichert-Meissert Number measure?
The speed of a molecule is proportional to the surrounding voltage gradient.
ERH=100 x Aw
Polyphenol Oxidase
Primary butyric acid also caproic acid.

15. Is a disaccharide
Initiation - Propagation - and Termination
Aspartic Acid and Phenylalanine
Sucrose
Bitter

16. Name one way foam stability can be assessed.
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.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Ascorbic Acid and Citric Acid
Phenylketonuria

17. Name three factors useful in controlling enzyme activity.
No
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Yes

18. Name two reasons why fats are hydrogenated.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Racemic Mixture

19. What are proteins which are soluble in 50-80% ethanol known as?
Emulsoids
Prolamines
Whole Milk
V=IR and P=VI or I x I x are

20. What does MSG stand for?
Monosodium Glutamate
Pectin methyl esterase or galacturonase
20 carbons and 4 double bonds
Erythorbic Acid

21. What is the Peroxide Value a measure of?
ERH=100 x Aw
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.
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.

22. During freezing What are the two stages in the crystallization process?
Nucleation or crystal formation and crystal growth.
Phenophylin
Pectin methylesterase & polygalacturonase
Lysine - Arginine - and Histidine

23. What is the structural difference between chlorophyll and chlocophyllide?
Anthocyanins
Fatty Acid (Ester linked) to Fatty Alcohol
Chlocophyllide does not have a phytoltail
Pectin Esterase - Polygalacturonase - Pectin Layase

24. Name the two components that comprise the relaxing factor in muscle fibers.
Carmelization and Maillard
Water
Linoleic Acid
Troponins and Tropomyosin

25. Alar is the trade name for what chemical compound?
Daminozide
Emulsification
Carrageenan
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

26. What is an isomer that is cheaper than Vitamin C?
Anomeric
Nucleation or crystal formation and crystal growth.
Erythorbic Acid
Blue pigment in flowers

27. What are the three stages of oxidative rancidity?
ERH=100 x Aw
Lysine - Arginine - and Histidine
Initiation - Propagation - and Termination
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

28. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Anomeric
45% - 52% - 90%
It explodes
Glycosides of anthocyanidins

29. What are 3 mesomorphic structures associated with lipids in the liquid state?
Lamellar; Hexagonal I - II; Cubic
Orange Juice
Fatty Acid (Ester linked) to Fatty Alcohol
Fructose

30. What are two common reducing agents that break disulfide bonds in proteins?
Erythorbic Acid
Non-protein nitrogen
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.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

31. 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?
.05 M HCL
20 carbons and 4 double bonds
Speed of Light
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.

32. Name two non-enzymatic browning reactions.
Carmelization and Maillard
Emulsoids
Erythorbic Acid
Four

33. 20 grams of amylose is added to 80 grams of water in a bearker; the boiling point is measured with an ordinary mercury-in-glass thermometer. What is the observed boiling point of the material in the beaker?
Anomeric
Browning of freshly cut surfaces of fruits and vegetables.
Sodium bicarbonate generates CO2
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

34. Name 3 physical agents capable of denaturing proteins.
Oil in Water
pH 3-5
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

35. What is the main class of color compounds found in raspberries?
Anthocyanins
RNA transcribed to DNA
Lycopenes
Polyphenoloxidase

36. At what pH is benzoic acid most effective?
Sodium chloride reduces foam stability and sucrose improves foam stability.
V=IR and P=VI or I x I x are
pH 3-5
Cis

37. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Carmelization and Maillard
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Thickener in foods
Pheophytin forms

38. What ketohexose is most significant to food chemists?
Fructose
Water
Polyphenols
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

39. What are the only phenols approved for use in the microbiological preservation of foods?
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.
Parabens
Acetoin
Lamellar; Hexagonal I - II; Cubic

40. How does HPLC differ from FPLC?
.05
Racemic Mixture
HPLC has higher pressure than FPLC
Sodium chloride reduces foam stability and sucrose improves foam stability.

41. Which two amino acids is the aspartame derived from?
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.
Sodium chloride reduces foam stability and sucrose improves foam stability.
Aspartic Acid and Phenylalanine
NaCl (it dissociated to a 2M solution)

42. What pigment was first designated as anthocyanins?
Blue pigment in flowers
DNA transferred by cell to cell contact (bacterial sex).
Sodium bicarbonate generates CO2
20 carbons and 4 double bonds

43. What two enzymes degrade pectic substances?
Lycopenes
Fructose
Pectin methylesterase & polygalacturonase
.05

44. What is the acid present in fish oil?
Arachidonic Acid
Yellow
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Acsulfame-K - Saccharin - Cyclamate - Aspartame

45. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Daminozide
Lipid oxidation
Bitter

46. What does the 'c' stand for in the equation E=mc2?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Speed of Light
Two aldehydes
Yes

47. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Bright green
HPLC has higher pressure than FPLC
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Nucleation or crystal formation and crystal growth.

48. Name three non-nutritive sweeteners approved for use in USA?
Pectin methyl esterase or galacturonase
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Water
DNA transferred by cell to cell contact (bacterial sex).

49. Name the two components that comprise the relaxing factor in muscle fibers.
Gliadins and Glutenins
Gliadins and Glutenins
D: None of the above
Troponins and Tropomyosin

50. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
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
Acetoin
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Carrageenan