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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 Ohm's Law and What is Power Equation?
1 - 3 - 7-trimethylxanthine
pH below positive charge; pH at no charge; pH above negative charge
Pectins
V=IR and P=VI or I x I x are

2. Name 3 factors influencing the consistency of commercial fats.
Sodium bicarbonate generates CO2
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
pH below positive charge; pH at no charge; pH above negative charge

3. What is the chemical nomenclature for caffeine?
Primary butyric acid also caproic acid.
D: None of the above
1 - 3 - 7-trimethylxanthine
Browning of freshly cut surfaces of fruits and vegetables.

4. Contains the lowest content of water
Sweet - Salty - Sour - and Bitter
Bright green
NaCl (it dissociated to a 2M solution)
Whole Milk

5. Alar is the trade name for what chemical compound?
Orange Juice
Daminozide
Osmosis
1 - 3 - 7-trimethylxanthine

6. Name 3 chemical agents capable of denaturing proteins.
Lamellar; Hexagonal I - II; Cubic
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Phenophylin
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.

7. Name three non-nutritive sweeteners approved for use in USA?
Chlocophyllide does not have a phytoltail
Acsulfame-K - Saccharin - Cyclamate - Aspartame
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Chitin

8. What is the geometric configuration of double bonds in most natural fatty acids?
Cis
The speed of a molecule is proportional to the surrounding voltage gradient.
Polyphenol Oxidase
Two aldehydes

9. 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?
Orange Juice
Initiation - Propagation - and Termination
Thickener in foods
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

10. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Fatty Acid (Ester linked) to Fatty Alcohol
Phenylketonuria
Speed of Light
Linoleic Acid

11. What is the enzyme that softens tomatoes?
Erythorbic Acid
Pectin Esterase
Pectin methyl esterase or galacturonase
Lipase

12. What is Carboxy-methyl cellulose often used for?
pH 3-5
Thickener in foods
Lycopenes
Lipid oxidation

13. How is pH defined?
Negative log of the hydrogen concentration (mol/l).
Polyphenoloxidase
Degradation of protein and production of acid from sugar at the same time.
The speed of a molecule is proportional to the surrounding voltage gradient.

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

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15. What are the four basic flavors perceived by the tongue?
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Sweet - Salty - Sour - and Bitter
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
A concentrate of microfibrillar proteins of fish muscle.

16. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Thamautin
Tryptophan
Two aldehydes
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

17. What does Reichert-Meissert Number measure?
Primary butyric acid also caproic acid.
Plasmids
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.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

18. At low water activity What is the main deteriorative concern?
Lipid oxidation
RNA transcribed to DNA
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Speed of Light

19. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Non-protein nitrogen
The speed of a molecule is proportional to the surrounding voltage gradient.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

20. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Tryptophan
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Anthocyanins
20 carbons and 4 double bonds

21. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Gossypol (it is removed during the oil refining process)
Parabens
A concentrate of microfibrillar proteins of fish muscle.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

22. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Emulsification
Orange Juice
Ammonia - Water - Carbon Dioxide

23. 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?
Gossypol (it is removed during the oil refining process)
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Ascorbic Acid and Citric Acid
.05 M HCL

24. What does the 'c' stand for in the equation E=mc2?
Speed of Light
45% - 52% - 90%
Acetoin
Pectin Esterase - Polygalacturonase - Pectin Layase

25. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Chitin
Polyphenoloxidase
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
Daminozide

26. What are the three stages of oxidative rancidity?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Initiation - Propagation - Termination
Two aldehydes
Initiation - Propagation - and Termination

27. Name 3 physical agents capable of denaturing proteins.
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.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Chitin
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

28. Does kosmotrophil ion discourage water structure?
No
pH 3-5
Aspartic Acid and Phenylalanine
Polyphenoloxidase

29. What are the only phenols approved for use in the microbiological preservation of foods?
Osmosis
.05
Parabens
Initiation - Propagation - and Termination

30. What are the primary secondary - tertiary - and quaternary structures?
Covalent (strongest) and Hydrophobic (Weakest)
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.
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.
Two aldehydes

31. What is an isomer that is cheaper than Vitamin C?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Erythorbic Acid
The speed of a molecule is proportional to the surrounding voltage gradient.
Parabens

32. What is the structural difference between chlorophyll and chlocophyllide?
Whole Milk
Chlocophyllide does not have a phytoltail
Lipase
Pectin Esterase - Polygalacturonase - Pectin Layase

33. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Daminozide
Tryptophan
Orange Juice
Pectin Esterase - Polygalacturonase - Pectin Layase

34. Are sorbitol and mannitol sweet?
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.
Tryptophan
Polyphenol Oxidase
Yes

35. What is the major color compound in tomatoes?
Ammonia - Water - Carbon Dioxide
Lycopenes
45% - 52% - 90%
Racemic Mixture

36. Name the two components that comprise the relaxing factor in muscle fibers.
Pectin methyl esterase or galacturonase
Parabens
Water
Troponins and Tropomyosin

37. Give one word for a carbon atom involved in hemiacetal or acetal formation.
ERH=100 x Aw
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Anomeric

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
Browning of freshly cut surfaces of fruits and vegetables.
Two aldehydes
Yes
Pectin methyl esterase or galacturonase

39. What enzyme causes hyrolytic rancidity in milk?
Ammonia - Water - Carbon Dioxide
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Lipase
Pectins

40. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
D: None of the above
V=IR and P=VI or I x I x are
45% - 52% - 90%
Water

41. What are the primary secondary - tertiary - and quaternary structures?
Anomeric
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
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.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

42. Name 3 chemical agents capable of denaturing proteins.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Thermus Aqauticus
Lipase
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

43. What is Carboxy-methyl cellulose often used for?
Thickener in foods
Erythorbic Acid
.05 M HCL
Gossypol (it is removed during the oil refining process)

44. Name a commonly used household chemical leavening agent and the gas it generates.
Pectin Esterase - Polygalacturonase - Pectin Layase
Sodium bicarbonate generates CO2
Daminozide
Ascorbic Acid and Citric Acid

45. How do sodium chloride and sucrose affect foam stability?
Sodium chloride reduces foam stability and sucrose improves foam stability.
Pheophytia does not have magnesium in porphyrin ring.
Speed of Light
Parabens

46. Alar is the trade name for what chemical compound?
Chlocophyllide does not have a phytoltail
Daminozide
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.
Yes

47. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
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.
Ascorbic Acid and Citric Acid
Fructose

48. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Onions ( or leeks)
Phenylketonuria
Parabens
Milk

49. Name two reasons why fats are hydrogenated.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
D: None of the above
Initiation - Propagation - Termination
Linoleic Acid

50. How is pH defined?
D: None of the above
Fatty Acid (Ester linked) to Fatty Alcohol
Negative log of the hydrogen concentration (mol/l).
Polyphenoloxidase