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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 does the saponification value measure and how is it measured?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Prolamines
Sweet - Salty - Sour - and Bitter
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

2. What does Acid Degree Value measure and how is it measured?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
pH 3-5
Water
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

3. During freezing What are the two stages in the crystallization process?
Phenophylin
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Nucleation or crystal formation and crystal growth.
Troponins and Tropomyosin

4. What pigment was first designated as anthocyanins?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Blue pigment in flowers
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Gliadins and Glutenins

5. What does the 'c' stand for in the equation E=mc2?
Speed of Light
Thamautin
Bitter
Oil in Water

6. 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?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
14
Pectins
ERH=100 x Aw

7. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Emulsoids
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Gossypol (it is removed during the oil refining process)
Plasmids

8. What is the chemical nomenclature for caffeine?
Capsaicin
Ascorbic Acid and Citric Acid
Fat Oxidation
1 - 3 - 7-trimethylxanthine

9. What is an isomer that is cheaper than Vitamin C?
Pectin methylesterase & polygalacturonase
Parabens
Lysine - Arginine - and Histidine
Erythorbic Acid

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

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11. Name a naturally occurring protein sweetener.
Phenylketonuria
Pheophytin forms
Thamautin
Polyphenol Oxidase

12. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Chitin
Blue pigment in flowers
Cis

13. What is the winterization process for an oil?
Lycopenes
Polyphenol Oxidase
Sucrose
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

14. Name three non-nutritive sweeteners approved for use in USA?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Browning of freshly cut surfaces of fruits and vegetables.
Parabens
.05

15. What toxic pigment is found in cottonseed endosperm?
Cis
DNA transferred by cell to cell contact (bacterial sex).
Nucleation or crystal formation and crystal growth.
Gossypol (it is removed during the oil refining process)

16. What are the three main steps in the autooxidation of lipids?
1 - 3 - 7-trimethylxanthine
Initiation - Propagation - Termination
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

17. 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
Milk
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
Browning of freshly cut surfaces of fruits and vegetables.

18. Name 5 proteins with good foaming properties.
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.
Lycopenes
The speed of a molecule is proportional to the surrounding voltage gradient.
HPLC has higher pressure than FPLC

19. 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.
Bitter
The speed of a molecule is proportional to the surrounding voltage gradient.
Phenylketonuria

20. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
1 - 3 - 7-trimethylxanthine
Pectin Esterase
Non-protein nitrogen
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

21. 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
Speed of Light
A concentrate of microfibrillar proteins of fish muscle.
Browning of freshly cut surfaces of fruits and vegetables.
A concentrate of microfibrillar proteins of fish muscle.

22. Name 3 physical agents capable of denaturing proteins.
Polyphenol Oxidase
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Thamautin

23. How many carbon atoms and how many double bonds are there in arachidonic acid?
It explodes
20 carbons and 4 double bonds
Bitter
Racemic Mixture

24. What enzyme causes hyrolytic rancidity in milk?
Erythorbic Acid
Lipase
Anthocyanins
Initiation - Propagation - Termination

25. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Emulsoids
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
A concentrate of microfibrillar proteins of fish muscle.
They act as catalysts - speeding the polymerization of acrylamide.

26. What is the common name for 9 12 - cis-cis-octa dienoic acid?
2.5
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Linoleic Acid
V=IR and P=VI or I x I x are

27. What is Carboxy-methyl cellulose often used for?
Thermus Aqauticus
A concentrate of microfibrillar proteins of fish muscle.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Thickener in foods

28. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
HPLC has higher pressure than FPLC
V=IR and P=VI or I x I x are
Pectin Esterase - Polygalacturonase - Pectin Layase
Bitter

29. What are two common reducing agents that break disulfide bonds in proteins?
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.
Lamellar; Hexagonal I - II; Cubic
Water
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

30. What are the fructose contents in commercial HFCS products.
45% - 52% - 90%
Pectin methyl esterase or galacturonase
Bright green
Polyphenols

31. Name 3 chemical agents capable of denaturing proteins.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Browning of freshly cut surfaces of fruits and vegetables.
Daminozide
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

32. What are the four basic flavors perceived by the tongue?
Bright green
Fat Oxidation
pH 3-5
Sweet - Salty - Sour - and Bitter

33. What is the chemical nature of anthocyanins?
Glycosides of anthocyanidins
Fat Oxidation
Yellow
Daminozide

34. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Thickener in foods
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Water
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

35. What does the acronym NPN stand for?
Sucrose
Milk
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Non-protein nitrogen

36. What enzyme is most responsible for browning bananas?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
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.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

37. Waxes are composed of what two basic chemical entities?
Water
Fatty Acid (Ester linked) to Fatty Alcohol
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Parabens

38. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Thamautin
Water
Initiation - Propagation - and 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.

39. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
RNA transcribed to DNA
Pectin Esterase
45% - 52% - 90%
Blue pigment in flowers

40. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Capsaicin
Carrageenan
Water

41. 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
Blue pigment in flowers
The speed of a molecule is proportional to the surrounding voltage gradient.
45% - 52% - 90%

42. What two enzymes degrade pectic substances?
Pectin methylesterase & polygalacturonase
Pheophytia does not have magnesium in porphyrin ring.
2.5
Acsulfame-K - Saccharin - Cyclamate - Aspartame

43. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Pectins
Whole Milk

44. What happens to chlorophyll on heating?
Monosodium Glutamate
Negative log of the hydrogen concentration (mol/l).
45% - 52% - 90%
Pheophytin forms

45. What is the structural difference between chlorophyll and chlocophyllide?
Polyphenol Oxidase
.05 M HCL
Chlocophyllide does not have a phytoltail
Carmelization and Maillard

46. What metabolic end product does the Voges-Proskauer test detect?
.05 M HCL
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Arachidonic Acid
Acetoin

47. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Thermus Aqauticus
Yes
Racemic Mixture
Capsaicin

48. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Olive Green
Oil in Water
Troponins and Tropomyosin
45% - 52% - 90%

49. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Anomeric
Pectin methyl esterase or galacturonase
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Thickener in foods

50. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Bright green
Onions ( or leeks)
Thamautin
Speed of Light