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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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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 is the main class of color compounds found in raspberries?
Linoleic Acid
It explodes
.05 M HCL
Anthocyanins

2. How is pH defined?
They act as catalysts - speeding the polymerization of acrylamide.
Ascorbic Acid and Citric Acid
Sweet - Salty - Sour - and Bitter
Negative log of the hydrogen concentration (mol/l).

3. Name one way foam stability can be assessed.
2.5
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.
No
Bright green

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

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5. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Pectins
Polyphenol Oxidase
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
pH below positive charge; pH at no charge; pH above negative charge

6. Name two main gluten proteins.
Gliadins and Glutenins
Pheophytia does not have magnesium in porphyrin ring.
Daminozide
Prolamines

7. Does kosmotrophil ion discourage water structure?
Onions ( or leeks)
Browning of freshly cut surfaces of fruits and vegetables.
Sodium bicarbonate generates CO2
No

8. At low water activity What is the main deteriorative concern?
Troponins and Tropomyosin
Lipid 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.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

9. What enzyme is most responsible for browning bananas?
Daminozide
Polyphenol Oxidase
Water
Thickener in foods

10. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Fatty Acid (Ester linked) to Fatty Alcohol
Oil in Water
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

11. What is the acid present in fish oil?
14
Bitter
Non-protein nitrogen
Arachidonic Acid

12. What is the name given to a mixture of equal parts of Darel Lisomers?
Pectin Esterase
Racemic Mixture
Tryptophan
pH below positive charge; pH at no charge; pH above negative charge

13. Name a naturally occurring protein sweetener.
Cis
Anthocyanins
Thamautin
45% - 52% - 90%

14. What are proteins which are soluble in 50-80% ethanol known as?
Primary butyric acid also caproic acid.
Prolamines
Parabens
Erythorbic Acid

15. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Ammonia - Water - Carbon Dioxide
Primary butyric acid also caproic acid.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Capsaicin

16. 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
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Yes
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

17. What does Reichert-Meissert Number measure?
Primary butyric acid also caproic acid.
Fructose
HPLC has higher pressure than FPLC
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.

18. What does MSG stand for?
Emulsoids
Erythorbic Acid
Monosodium Glutamate
Yellow

19. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Sodium bicarbonate generates CO2
ERH=100 x Aw
Bitter
Thamautin

20. What is catalase?
Bitter
.05 M HCL
An enzyme that converts hydrogen peroxide to water plus oxygen.
14

21. What are the three main steps in the autooxidation of lipids?
Phenophylin
RNA transcribed to DNA
45% - 52% - 90%
Initiation - Propagation - Termination

22. What effect would the addition of sodium bicarbonate have to chocolate?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Four
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

23. Name two enzymes that are involved in softening fruits.
Lysine - Arginine - and Histidine
Pectin Esterase - Polygalacturonase - Pectin Layase
Water
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

24. What are two common reducing agents that break disulfide bonds in proteins?
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.
Yellow
Ammonia - Water - Carbon Dioxide
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

25. What are 3 mesomorphic structures associated with lipids in the liquid state?
Tryptophan
RNA transcribed to DNA
Blue pigment in flowers
Lamellar; Hexagonal I - II; Cubic

26. What two enzymes degrade pectic substances?
Speed of Light
Negative log of the hydrogen concentration (mol/l).
Pectin methylesterase & polygalacturonase
Troponins and Tropomyosin

27. When heated ammonium bicarbonate decomposes to form what end products?
Thickener in foods
Lysine - Arginine - and Histidine
Ammonia - Water - Carbon Dioxide
Sodium chloride reduces foam stability and sucrose improves foam stability.

28. Contains the lowest content of water
Osmosis
Whole Milk
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.
Oil in Water

29. What is the acid present in fish oil?
Arachidonic Acid
Gliadins and Glutenins
D: None of the above
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

30. Name 5 proteins with good foaming properties.
Nucleation or crystal formation and crystal growth.
Initiation - Propagation - Termination
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.
Lipase

31. Name a commonly used household chemical leavening agent and the gas it generates.
Daminozide
Nucleation or crystal formation and crystal growth.
Sodium bicarbonate generates CO2
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

32. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Capsaicin
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Oil in Water
Initiation - Propagation - and Termination

33. What does HLB stand for and What does a high and low HLB value indicate?
Cis
Initiation - Propagation - Termination
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.
D: None of the above

34. Name 3 factors influencing the rate of lipid oxidation in foods.
Carmelization and Maillard
Fat Oxidation
Water
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

35. What two types of compounds are joined with an ester bond to make a wax?
Fatty Acid and Alcohol
Yellow
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Phenylketonuria

36. What are the primary secondary - tertiary - and quaternary structures?
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.
Ascorbic Acid and Citric Acid
Parabens
Prolamines

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

38. 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
Water
Cis
Lycopenes
Browning of freshly cut surfaces of fruits and vegetables.

39. 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?
Plasmids
Sweet - Salty - Sour - and Bitter
Chlocophyllide does not have a phytoltail
It explodes

40. 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?
It explodes
A concentrate of microfibrillar proteins of fish muscle.
Speed of Light
They act as catalysts - speeding the polymerization of acrylamide.

41. What is surimi?
A concentrate of microfibrillar proteins of fish muscle.
Yellow
Blue pigment in flowers
Initiation - Propagation - Termination

42. What metabolic end product does the Voges-Proskauer test detect?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
DNA transferred by cell to cell contact (bacterial sex).
Acetoin
Prolamines

43. What are the three stages of oxidative rancidity?
Fatty Acid (Ester linked) to Fatty Alcohol
Initiation - Propagation - and Termination
No
Orange Juice

44. What is acid proteolysis?
A concentrate of microfibrillar proteins of fish muscle.
Pheophytia does not have magnesium in porphyrin ring.
Ascorbic Acid and Citric Acid
Degradation of protein and production of acid from sugar at the same time.

45. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Orange Juice
Non-protein nitrogen
An enzyme that converts hydrogen peroxide to water plus oxygen.
Two aldehydes

46. What ketohexose is most significant to food chemists?
Fructose
Two aldehydes
Fatty Acid (Ester linked) to Fatty Alcohol
Fatty Acid and Alcohol

47. What are two common reducing agents that break disulfide bonds in proteins?
Water
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Erythorbic Acid
pH below positive charge; pH at no charge; pH above negative charge

48. Name the three positively charged amino acids.
Non-protein nitrogen
.05 M HCL
Lysine - Arginine - and Histidine
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

49. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Two aldehydes
Nucleation or crystal formation and crystal growth.
2.5
Plasmids

50. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Tryptophan
Osmosis
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Negative log of the hydrogen concentration (mol/l).