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Food Chemistry

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Answer 50 questions in 15 minutes.
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1. Name 3 reasons it is advantageous to obtain enzymes from microorganisms.

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2. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Bitter
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Linoleic Acid
Thickener in foods

3. What are the limiting amino acids in corn - potato - and green peas?
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.
Phenylketonuria
Sodium bicarbonate generates CO2
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

4. What does the 'c' stand for in the equation E=mc2?
Speed of Light
Anomeric
NaCl (it dissociated to a 2M solution)
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

5. Name the strongest biochemical bond and the weakest biochemical bond.
Covalent (strongest) and Hydrophobic (Weakest)
A concentrate of microfibrillar proteins of fish muscle.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Ammonia - Water - Carbon Dioxide

6. What is the major color compound in tomatoes?
Blue pigment in flowers
Parabens
Lycopenes
Pectins

7. In the enzyme Taq Polymerase What does Taq stand for?
Lycopenes
Thermus Aqauticus
Prolamines
Polyphenol Oxidase

8. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Onions ( or leeks)
Emulsification

9. What is the enzyme that softens tomatoes?
.05 M HCL
Pectin Esterase
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Osmosis

10. How many carbon atoms are there in the fatty acid myristic acid?
Yellow
An enzyme that converts hydrogen peroxide to water plus oxygen.
45% - 52% - 90%
14

11. What are the primary secondary - tertiary - and quaternary structures?
Pheophytin forms
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.
Racemic Mixture

12. Name 3 factors influencing the consistency of commercial fats.
NaCl (it dissociated to a 2M solution)
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
V=IR and P=VI or I x I x are

13. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Water
Chlocophyllide does not have a phytoltail
Cis
Acsulfame-K - Saccharin - Cyclamate - Aspartame

14. 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
Non-protein nitrogen
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Browning of freshly cut surfaces of fruits and vegetables.
Thickener in foods

15. What is the chemical nomenclature for caffeine?
1 - 3 - 7-trimethylxanthine
Pheophytia does not have magnesium in porphyrin ring.
Orange Juice
No

16. What pigment was first designated as anthocyanins?
Bright green
Blue pigment in flowers
Milk
Troponins and Tropomyosin

17. Which two amino acids is the aspartame derived from?
They act as catalysts - speeding the polymerization of acrylamide.
Aspartic Acid and Phenylalanine
Primary butyric acid also caproic acid.
Two aldehydes

18. What is the winterization process for an oil?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Plasmids
Non-protein nitrogen
NaCl (it dissociated to a 2M solution)

19. In what food is butyric acid typically found?
Prolamines
Lamellar; Hexagonal I - II; Cubic
Milk
Fructose

20. What is surimi?
A concentrate of microfibrillar proteins of fish muscle.
Sucrose
Blue pigment in flowers
Plasmids

21. Define molarity molality - and normality.
Aspartic Acid and Phenylalanine
Polyphenol Oxidase
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.

22. What is the name of the degradation compound of chlorophyll?
Sweet - Salty - Sour - and Bitter
ERH=100 x Aw
Phenophylin
NaCl (it dissociated to a 2M solution)

23. Does kosmotrophil ion discourage water structure?
No
Capsaicin
Four
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

24. 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
Yellow
It explodes

25. What does Reichert-Meissert Number measure?
A concentrate of microfibrillar proteins of fish muscle.
Lysine - Arginine - and Histidine
Primary butyric acid also caproic acid.
Sodium chloride reduces foam stability and sucrose improves foam stability.

26. What does HLB stand for and What does a high and low HLB value indicate?
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.
Initiation - Propagation - and Termination
Milk
An enzyme that converts hydrogen peroxide to water plus oxygen.

27. Name the two components that comprise the relaxing factor in muscle fibers.
Olive Green
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Troponins and Tropomyosin
Gliadins and Glutenins

28. Define molarity molality - and normality.
Prolamines
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
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
Anomeric

29. What does Reichert-Meissert Number measure?
Arachidonic Acid
Sweet - Salty - Sour - and Bitter
Primary butyric acid also caproic acid.
Acsulfame-K - Saccharin - Cyclamate - Aspartame

30. What are the fructose contents in commercial HFCS products.
45% - 52% - 90%
Olive Green
Erythorbic Acid
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.

31. What is catalase?
Pectin methyl esterase or galacturonase
Speed of Light
An enzyme that converts hydrogen peroxide to water plus oxygen.
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

32. What is the structural difference between chlorophyll and pheophytia?
Lipase
Lamellar; Hexagonal I - II; Cubic
Pheophytia does not have magnesium in porphyrin ring.
Bright green

33. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Two aldehydes
Ascorbic Acid and Citric Acid
Primary butyric acid also caproic acid.
DNA transferred by cell to cell contact (bacterial sex).

34. At what pH is benzoic acid most effective?
pH 3-5
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Arachidonic Acid
Acetoin

35. What does the 'c' stand for in the equation E=mc2?
Speed of Light
D: None of the above
Lamellar; Hexagonal I - II; Cubic
.05 M HCL

36. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Pectin Esterase
Yellow
V=IR and P=VI or I x I x are
45% - 52% - 90%

37. What enzyme causes hyrolytic rancidity in milk?
Ascorbic Acid and Citric Acid
Lipase
Water
ERH=100 x Aw

38. Which two amino acids is the aspartame derived from?
Degradation of protein and production of acid from sugar at the same time.
Sucrose
Emulsification
Aspartic Acid and Phenylalanine

39. Name the strongest biochemical bond and the weakest biochemical bond.
Chitin
Lycopenes
Covalent (strongest) and Hydrophobic (Weakest)
DNA transferred by cell to cell contact (bacterial sex).

40. Name three non-nutritive sweeteners approved for use in USA?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Capsaicin
Sweet - Salty - Sour - and Bitter
Acsulfame-K - Saccharin - Cyclamate - Aspartame

41. Name two main gluten proteins.
pH 3-5
Gliadins and Glutenins
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Polyphenol Oxidase

42. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
pH 3-5
Yes
Erythorbic Acid
Chitin

43. What two common compounds are used together as an antioxidative system?
Ascorbic Acid and Citric Acid
2.5
Lipid oxidation
Speed of Light

44. 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)
Whole Milk
Sucrose
Pectins

45. How does HPLC differ from FPLC?
V=IR and P=VI or I x I x are
HPLC has higher pressure than FPLC
pH 3-5
Blue pigment in flowers

46. Are sorbitol and mannitol sweet?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Yes
Troponins and Tropomyosin
Anomeric

47. What enzyme is most responsible for browning bananas?
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Pectin Esterase - Polygalacturonase - Pectin Layase
Polyphenol Oxidase

48. Name two non-enzymatic browning reactions.
Thamautin
No
Carmelization and Maillard
Water

49. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Yellow
Onions ( or leeks)
Browning of freshly cut surfaces of fruits and vegetables.
Four

50. Contains the lowest content of water
Ascorbic Acid and Citric Acid
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Whole Milk