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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. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Chitin
Polyphenoloxidase
Racemic Mixture
Onions ( or leeks)

2. Name the three positively charged amino acids.
Linoleic Acid
Sweet - Salty - Sour - and Bitter
Lysine - Arginine - and Histidine
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

3. During freezing What are the two stages in the crystallization process?
Linoleic Acid
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Nucleation or crystal formation and crystal growth.
20 carbons and 4 double bonds

4. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Glycosides of anthocyanidins
Chitin
Speed of Light
Polyphenoloxidase

5. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
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.
Capsaicin
Fructose
Milk

6. Name 3 factors influencing the rate of lipid oxidation in foods.
No
Nucleation or crystal formation and crystal growth.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Water

7. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Polyphenol Oxidase
Olive Green
Fat Oxidation
Arachidonic Acid

8. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Thickener in foods
Oil in Water
Primary butyric acid also caproic acid.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

9. What is the structural difference between chlorophyll and chlocophyllide?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Chlocophyllide does not have a phytoltail
Lycopenes
Pheophytia does not have magnesium in porphyrin ring.

10. Define molarity molality - and normality.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Sucrose
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Speed of Light

11. What charge will a protein have when the pH of its solution is below at - and above its pKa?
Fat Oxidation
pH below positive charge; pH at no charge; pH above negative charge
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Chitin

12. What does the iodine value measure and how is it measured?
Prolamines
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
.05
Daminozide

13. How many carbon atoms are there in the fatty acid myristic acid?
14
The speed of a molecule is proportional to the surrounding voltage gradient.
Bitter
Gliadins and Glutenins

14. How is pH defined?
Negative log of the hydrogen concentration (mol/l).
Daminozide
Bitter
D: None of the above

15. Name the three positively charged amino acids.
Fatty Acid and Alcohol
Lysine - Arginine - and Histidine
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.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

16. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Negative log of the hydrogen concentration (mol/l).
Degradation of protein and production of acid from sugar at the same time.
Capsaicin
NaCl (it dissociated to a 2M solution)

17. What is the Peroxide Value a measure of?
Polyphenol Oxidase
Lipid oxidation
Pectin Esterase
Fat Oxidation

18. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Carrageenan
Non-protein nitrogen
Nucleation or crystal formation and crystal growth.
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.

19. What are proteins which are soluble in 50-80% ethanol known as?
Prolamines
Browning of freshly cut surfaces of fruits and vegetables.
Four
Yellow

20. What is Ohm's Law and What is Power Equation?
Four
Polyphenols
V=IR and P=VI or I x I x are
Troponins and Tropomyosin

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

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22. What does the saponification value measure and how is it measured?
Gossypol (it is removed during the oil refining process)
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Milk
A concentrate of microfibrillar proteins of fish muscle.

23. 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?
Sodium bicarbonate generates CO2
Carrageenan
It explodes
Thickener in foods

24. 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
Browning of freshly cut surfaces of fruits and vegetables.
Bitter
Fructose
Daminozide

25. What pigment was first designated as anthocyanins?
Bright green
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.
Blue pigment in flowers
No

26. What is Ohm's Law and What is Power Equation?
V=IR and P=VI or I x I x are
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.
Pectins
Emulsification

27. How do sodium chloride and sucrose affect foam stability?
Sodium chloride reduces foam stability and sucrose improves foam stability.
Four
V=IR and P=VI or I x I x are
Sweet - Salty - Sour - and Bitter

28. What is the winterization process for an oil?
Carmelization and Maillard
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Acetoin
Olive Green

29. 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.
.05 M HCL
Phenophylin
20 carbons and 4 double bonds

30. Peptide bond formation results in the formation of what secondary compound?
Water
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Polyphenol Oxidase
Parabens

31. When heated ammonium bicarbonate decomposes to form what end products?
Two aldehydes
Olive Green
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Ammonia - Water - Carbon Dioxide

32. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Linoleic Acid
Troponins and Tropomyosin
Orange Juice

33. What are the three stages of oxidative rancidity?
Water
Primary butyric acid also caproic acid.
Initiation - Propagation - and Termination
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

34. What is the name given to a mixture of equal parts of Darel Lisomers?
Pheophytia does not have magnesium in porphyrin ring.
Racemic Mixture
20 carbons and 4 double bonds
HPLC has higher pressure than FPLC

35. What ketohexose is most significant to food chemists?
Chlocophyllide does not have a phytoltail
Linoleic Acid
Fructose
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

36. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Lycopenes
Pheophytin forms
Anomeric
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.

37. What two common compounds are used together as an antioxidative system?
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Thickener in foods
Ascorbic Acid and Citric Acid
Emulsoids

38. Waxes are composed of what two basic chemical entities?
Nucleation or crystal formation and crystal growth.
Phenophylin
Lysine - Arginine - and Histidine
Fatty Acid (Ester linked) to Fatty Alcohol

39. What compounds oxidize to form brown color in fruits and vegetables?
Bright green
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Primary butyric acid also caproic acid.
Polyphenols

40. What is the geometric configuration of double bonds in most natural fatty acids?
Cis
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Sodium chloride reduces foam stability and sucrose improves foam stability.
Pectin methyl esterase or galacturonase

41. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Pheophytin forms
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.
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.
Anomeric

42. What is acid proteolysis?
Degradation of protein and production of acid from sugar at the same time.
Chlocophyllide does not have a phytoltail
Acetoin
Water

43. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Whole Milk
Cis
DNA transferred by cell to cell contact (bacterial sex).
Orange Juice

44. What two types of compounds are joined with an ester bond to make a wax?
Covalent (strongest) and Hydrophobic (Weakest)
Fatty Acid and Alcohol
Polyphenol Oxidase
Phenophylin

45. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
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
Pectin Esterase
Gossypol (it is removed during the oil refining process)

46. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
An enzyme that converts hydrogen peroxide to water plus oxygen.
Prolamines
Bright green

47. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Fatty Acid and Alcohol
Nucleation or crystal formation and crystal growth.
Olive Green
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

48. What does the acronym NPN stand for?
Pectin Esterase - Polygalacturonase - Pectin Layase
Non-protein nitrogen
Phenophylin
Onions ( or leeks)

49. What is the protein efficiency ratio (PER) of casein?
RNA transcribed to DNA
2.5
Sucrose
Polyphenols

50. How can a molecular weight of protein - DNA - and RNA be determined?
Troponins and Tropomyosin
Carmelization and Maillard
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Arachidonic Acid