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Food Chemistry

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1. What is a polymorphism?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Anthocyanins

2. Name 3 physical agents capable of denaturing proteins.
Oil in Water
They act as catalysts - speeding the polymerization of acrylamide.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

3. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
V=IR and P=VI or I x I x are
D: None of the above
Yellow

4. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Pectin methylesterase & polygalacturonase
Phenophylin
Milk
Tryptophan

5. What two enzymes degrade pectic substances?
Polyphenol Oxidase
Pectin methylesterase & polygalacturonase
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Fructose

6. At what pH is benzoic acid most effective?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Daminozide
pH 3-5

7. What enzyme causes hyrolytic rancidity in milk?
Gossypol (it is removed during the oil refining process)
Lipase
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
The speed of a molecule is proportional to the surrounding voltage gradient.

8. Will lipid oxidation be higher at a water activity of .05 or .5?
Sweet - Salty - Sour - and Bitter
.05
Blue pigment in flowers
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

9. What two common compounds are used together as an antioxidative system?
Gossypol (it is removed during the oil refining process)
14
Ascorbic Acid and Citric Acid
Erythorbic Acid

10. Name two main gluten proteins.
Gliadins and Glutenins
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Bright green
Lipase

11. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Troponins and Tropomyosin
Chlocophyllide does not have a phytoltail
Sodium chloride reduces foam stability and sucrose improves foam stability.
Pectins

12. Peptide bond formation results in the formation of what secondary compound?
Sodium bicarbonate generates CO2
1 - 3 - 7-trimethylxanthine
A concentrate of microfibrillar proteins of fish muscle.
Water

13. In genetics What is conjugation?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Gossypol (it is removed during the oil refining process)
Erythorbic Acid
DNA transferred by cell to cell contact (bacterial sex).

14. What are the four basic flavors perceived by the tongue?
.05
Tryptophan
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Sweet - Salty - Sour - and Bitter

15. What is the geometric configuration of double bonds in most natural fatty acids?
Initiation - Propagation - and Termination
Cis
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

16. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
NaCl (it dissociated to a 2M solution)
Plasmids
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.
pH 3-5

17. 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?
Pectin methylesterase & polygalacturonase
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
.05 M HCL

18. What does the acronym NPN stand for?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Parabens
HPLC has higher pressure than FPLC
Non-protein nitrogen

19. What are the primary secondary - tertiary - and quaternary structures?
Gliadins and Glutenins
Four
Anthocyanins
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.

20. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Yellow
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Prolamines

21. Name 5 chelating agents used in the food industry.
Negative log of the hydrogen concentration (mol/l).
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Emulsification
Thermus Aqauticus

22. What is the enzyme responsible for browning in apples and lettuce?
Plasmids
Gossypol (it is removed during the oil refining process)
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Polyphenol Oxidase

23. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
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
Sweet - Salty - Sour - and Bitter
Chitin
RNA transcribed to DNA

24. Name the most common functional property of phospholipids in food systems.
Acetoin
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Covalent (strongest) and Hydrophobic (Weakest)
Emulsification

25. What is the major color compound in tomatoes?
45% - 52% - 90%
Lycopenes
Linoleic Acid
Milk

26. What are 3 mesomorphic structures associated with lipids in the liquid state?
RNA transcribed to DNA
Polyphenoloxidase
Lamellar; Hexagonal I - II; Cubic
Osmosis

27. What is Ohm's Law and What is Power Equation?
Initiation - Propagation - Termination
Browning of freshly cut surfaces of fruits and vegetables.
V=IR and P=VI or I x I x are
Lipase

28. Name one way foam stability can be assessed.
Sucrose
Thamautin
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.
Pectin Esterase - Polygalacturonase - Pectin Layase

29. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Thermus Aqauticus
Speed of Light
NaCl (it dissociated to a 2M solution)
Yellow

30. How many carbon atoms are there in the fatty acid myristic acid?
14
Anthocyanins
Chitin
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

31. Name a naturally occurring protein sweetener.
Onions ( or leeks)
Ascorbic Acid and Citric Acid
Thamautin
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

32. What are the four basic flavors perceived by the tongue?
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.
Nucleation or crystal formation and crystal growth.
Cis
Sweet - Salty - Sour - and Bitter

33. In genetics What is conjugation?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
A concentrate of microfibrillar proteins of fish muscle.
DNA transferred by cell to cell contact (bacterial sex).
Whole Milk

34. Name 3 chemical agents capable of denaturing proteins.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
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.
An enzyme that converts hydrogen peroxide to water plus oxygen.
.05

35. Name two non-enzymatic browning reactions.
Carmelization and Maillard
Pectins
Thickener in foods
Lycopenes

36. What does the iodine value measure and how is it measured?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Two aldehydes
Acetoin
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

37. Contains the lowest content of water
Whole Milk
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Arachidonic Acid

38. How can a molecular weight of protein - DNA - and RNA be determined?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Parabens
Pheophytin forms
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

39. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Pectins
Water
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Yellow

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?
Browning of freshly cut surfaces of fruits and vegetables.
It explodes
Gossypol (it is removed during the oil refining process)
1 - 3 - 7-trimethylxanthine

41. How many polypeptide chains make up an antibody?
Pectin methylesterase & polygalacturonase
Four
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Gliadins and Glutenins

42. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
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.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Two aldehydes
.05

43. What are 3 mesomorphic structures associated with lipids in the liquid state?
Plasmids
Thamautin
Water
Lamellar; Hexagonal I - II; Cubic

44. 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
Polyphenol Oxidase
Sodium bicarbonate generates CO2
Osmosis

45. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
.05 M HCL
Pectin methyl esterase or galacturonase
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Glycosides of anthocyanidins

46. What are the three stages of oxidative rancidity?
Initiation - Propagation - and Termination
Chlocophyllide does not have a phytoltail
Bitter
Anthocyanins

47. Define molarity molality - and normality.
Acetoin
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.
Bitter
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

48. Name the strongest biochemical bond and the weakest biochemical bond.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Polyphenols
Covalent (strongest) and Hydrophobic (Weakest)
Lipase

49. How do sodium chloride and sucrose affect foam stability?
Linoleic Acid
Sodium chloride reduces foam stability and sucrose improves foam stability.
Sweet - Salty - Sour - and Bitter
Linoleic Acid

50. What is the protein efficiency ratio (PER) of casein?
2.5
Onions ( or leeks)
Monosodium Glutamate
Thamautin

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