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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. Name the most common functional property of phospholipids in food systems.
Emulsification
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Aspartic Acid and Phenylalanine
Ammonia - Water - Carbon Dioxide

2. What is the chemical nature of anthocyanins?
Glycosides of anthocyanidins
Bitter
Fatty Acid and Alcohol
Nucleation or crystal formation and crystal growth.

3. Name 3 factors influencing the rate of lipid oxidation in foods.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

4. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
20 carbons and 4 double bonds
A concentrate of microfibrillar proteins of fish muscle.
Gliadins and Glutenins
RNA transcribed to DNA

5. What is the Peroxide Value a measure of?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Fructose
Fat Oxidation
NaCl (it dissociated to a 2M solution)

6. Contains the lowest content of water
Milk
Emulsoids
Whole Milk
Covalent (strongest) and Hydrophobic (Weakest)

7. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Chitin
Parabens
.05
Linoleic Acid

8. Name two reasons why fats are hydrogenated.
Olive Green
Acsulfame-K - Saccharin - Cyclamate - Aspartame
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Non-protein nitrogen

9. What is an isomer that is cheaper than Vitamin C?
D: None of the above
Erythorbic Acid
Polyphenol Oxidase
Bright green

10. Name the strongest biochemical bond and the weakest biochemical bond.
Four
A concentrate of microfibrillar proteins of fish muscle.
Covalent (strongest) and Hydrophobic (Weakest)
pH below positive charge; pH at no charge; pH above negative charge

11. 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
Milk
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Emulsification
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

12. What are two common reducing agents that break disulfide bonds in proteins?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Thickener in foods
DNA transferred by cell to cell contact (bacterial sex).
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

13. In what food is butyric acid typically found?
Polyphenols
pH below positive charge; pH at no charge; pH above negative charge
Milk
Pectin Esterase - Polygalacturonase - Pectin Layase

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

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15. What does the saponification value measure and how is it measured?
Degradation of protein and production of acid from sugar at the same time.
Blue pigment in flowers
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
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.

16. 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.
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.
Anomeric
1 - 3 - 7-trimethylxanthine

17. Does kosmotrophil ion discourage water structure?
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
Fatty Acid (Ester linked) to Fatty Alcohol
Daminozide
No

18. What does HLB stand for and What does a high and low HLB value indicate?
Daminozide
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.
No
Nucleation or crystal formation and crystal growth.

19. What are the four basic flavors perceived by the tongue?
Erythorbic Acid
Emulsification
Sweet - Salty - Sour - and Bitter
Pectin Esterase - Polygalacturonase - Pectin Layase

20. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Capsaicin
Lipase
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Pectin methyl esterase or galacturonase

21. 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?
It explodes
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Initiation - Propagation - Termination
Two aldehydes

22. What is an isomer that is cheaper than Vitamin C?
Erythorbic Acid
Thermus Aqauticus
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Fatty Acid (Ester linked) to Fatty Alcohol

23. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Arachidonic Acid
It explodes
Water
Four

24. What does MSG stand for?
Monosodium Glutamate
Nucleation or crystal formation and crystal growth.
Lysine - Arginine - and Histidine
Polyphenoloxidase

25. What are 3 mesomorphic structures associated with lipids in the liquid state?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Anthocyanins
Erythorbic Acid
Lamellar; Hexagonal I - II; Cubic

26. Which two amino acids is the aspartame derived from?
Arachidonic Acid
Aspartic Acid and Phenylalanine
It explodes
Tryptophan

27. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Speed of Light
Gossypol (it is removed during the oil refining process)
Pectins
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

28. What are 3 mesomorphic structures associated with lipids in the liquid state?
HPLC has higher pressure than FPLC
Lamellar; Hexagonal I - II; Cubic
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Gossypol (it is removed during the oil refining process)

29. 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
RNA transcribed to DNA
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
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.

30. What are colloids that are stabilized by a layer of solvation called?
Gliadins and Glutenins
Polyphenol Oxidase
Emulsoids
Browning of freshly cut surfaces of fruits and vegetables.

31. Name three effects of protein denaturation.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Linoleic Acid
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
Thamautin

32. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Speed of Light
Primary butyric acid also caproic acid.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Linoleic Acid

33. Name one way foam stability can be assessed.
Non-protein nitrogen
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Polyphenoloxidase
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.

34. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Plasmids
Lamellar; Hexagonal I - II; Cubic
.05 M HCL

35. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Onions ( or leeks)
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.
No
Four

36. 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?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Pectin methyl esterase or galacturonase
Plasmids
.05 M HCL

37. What are the limiting amino acids in corn - potato - and green peas?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
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.
Sodium chloride reduces foam stability and sucrose improves foam stability.
Four

38. Peptide bond formation results in the formation of what secondary compound?
Polyphenol Oxidase
Ammonia - Water - Carbon Dioxide
Water
An enzyme that converts hydrogen peroxide to water plus oxygen.

39. Name three factors useful in controlling enzyme activity.
Sodium bicarbonate generates CO2
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Carmelization and Maillard
Daminozide

40. How many polypeptide chains make up an antibody?
Oil in Water
Four
Degradation of protein and production of acid from sugar at the same time.
Thickener in foods

41. Name a naturally occurring protein sweetener.
Thamautin
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Olive Green
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.

42. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
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.
pH below positive charge; pH at no charge; pH above negative charge
NaCl (it dissociated to a 2M solution)
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

43. What is the chemical nomenclature for caffeine?
Water
1 - 3 - 7-trimethylxanthine
Degradation of protein and production of acid from sugar at the same time.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

44. Name the three positively charged amino acids.
Lysine - Arginine - and Histidine
pH 3-5
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Blue pigment in flowers

45. In genetics What is conjugation?
Parabens
DNA transferred by cell to cell contact (bacterial sex).
It explodes
Monosodium Glutamate

46. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
2.5
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
2.5
Bitter

47. How many carbon atoms and how many double bonds are there in arachidonic acid?
20 carbons and 4 double bonds
Pheophytia does not have magnesium in porphyrin ring.
Whole Milk
Pectins

48. When heated ammonium bicarbonate decomposes to form what end products?
Racemic Mixture
Ammonia - Water - Carbon Dioxide
Arachidonic Acid
Whole Milk

49. What are the four basic flavors perceived by the tongue?
Degradation of protein and production of acid from sugar at the same time.
Thamautin
Sweet - Salty - Sour - and Bitter
Erythorbic Acid

50. Name two non-enzymatic browning reactions.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Tryptophan
Emulsoids
Carmelization and Maillard