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Food Chemistry

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Answer 50 questions in 15 minutes.
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1. Name 5 proteins with good foaming properties.
Speed of Light
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.
Water
Two aldehydes

2. Name the strongest biochemical bond and the weakest biochemical bond.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
1 - 3 - 7-trimethylxanthine
Chlocophyllide does not have a phytoltail
Covalent (strongest) and Hydrophobic (Weakest)

3. What is the geometric configuration of double bonds in most natural fatty acids?
Cis
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.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Carrageenan

4. 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?
.05 M HCL
Nucleation or crystal formation and crystal growth.
Sodium chloride reduces foam stability and sucrose improves foam stability.
Carrageenan

5. How can a molecular weight of protein - DNA - and RNA be determined?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
pH below positive charge; pH at no charge; pH above negative charge
Thermus Aqauticus

6. In what food is butyric acid typically found?
Polyphenoloxidase
Milk
Degradation of protein and production of acid from sugar at the same time.
Pheophytin forms

7. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Lipase
Browning of freshly cut surfaces of fruits and vegetables.
Prolamines
Water

8. 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.
Polyphenol Oxidase
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Degradation of protein and production of acid from sugar at the same time.

9. What is the structural difference between chlorophyll and pheophytia?
Primary butyric acid also caproic acid.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Pheophytia does not have magnesium in porphyrin ring.
45% - 52% - 90%

10. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
HPLC has higher pressure than FPLC
Tryptophan
Daminozide
1 - 3 - 7-trimethylxanthine

11. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Aspartic Acid and Phenylalanine
Chitin
Ascorbic Acid and Citric Acid
Phenylketonuria

12. What is surimi?
Sweet - Salty - Sour - and Bitter
Parabens
A concentrate of microfibrillar proteins of fish muscle.
Pheophytia does not have magnesium in porphyrin ring.

13. How does HPLC differ from FPLC?
Prolamines
No
HPLC has higher pressure than FPLC
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

14. What does MSG stand for?
Parabens
Monosodium Glutamate
Fructose
Aspartic Acid and Phenylalanine

15. 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.
An enzyme that converts hydrogen peroxide to water plus oxygen.
20 carbons and 4 double bonds
A concentrate of microfibrillar proteins of fish muscle.

16. What is the major color compound in tomatoes?
Nucleation or crystal formation and crystal growth.
Lycopenes
.05
Troponins and Tropomyosin

17. When heated ammonium bicarbonate decomposes to form what end products?
Ammonia - Water - Carbon Dioxide
Emulsification
Aspartic Acid and Phenylalanine
Emulsoids

18. What is catalase?
Whole Milk
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Initiation - Propagation - Termination
An enzyme that converts hydrogen peroxide to water plus oxygen.

19. Name 4 advantages of using enzymes in food processing.
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
Primary butyric acid also caproic acid.
V=IR and P=VI or I x I x are
Polyphenol Oxidase

20. What is Carboxy-methyl cellulose often used for?
Ammonia - Water - Carbon Dioxide
Thickener in foods
Phenylketonuria
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

21. What is the name of the degradation compound of chlorophyll?
Covalent (strongest) and Hydrophobic (Weakest)
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.
Phenophylin

22. Alar is the trade name for what chemical compound?
Pectin Esterase
Sweet - Salty - Sour - and Bitter
Daminozide
Olive Green

23. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Pectin Esterase - Polygalacturonase - Pectin Layase
Chitin
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.
NaCl (it dissociated to a 2M solution)

24. Name a naturally occurring protein sweetener.
Erythorbic Acid
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Thamautin
Initiation - Propagation - and Termination

25. What two types of compounds are joined with an ester bond to make a wax?
Fatty Acid and Alcohol
Aspartic Acid and Phenylalanine
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
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.

26. Name three effects of protein denaturation.
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.
Two aldehydes
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

27. How many polypeptide chains make up an antibody?
Polyphenol Oxidase
Four
Prolamines
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

28. Name two enzymes that are involved in softening fruits.
Non-protein nitrogen
Whole Milk
Browning of freshly cut surfaces of fruits and vegetables.
Pectin Esterase - Polygalacturonase - Pectin Layase

29. How is pH defined?
Negative log of the hydrogen concentration (mol/l).
Yes
Sodium chloride reduces foam stability and sucrose improves foam stability.
Polyphenol Oxidase

30. What is acid proteolysis?
Fatty Acid (Ester linked) to Fatty Alcohol
Degradation of protein and production of acid from sugar at the same time.
Yellow
Polyphenol Oxidase

31. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Anthocyanins
Pectins
pH 3-5
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

32. What happens to chlorophyll on heating?
Browning of freshly cut surfaces of fruits and vegetables.
NaCl (it dissociated to a 2M solution)
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Pheophytin forms

33. What is the chemical nomenclature for caffeine?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
1 - 3 - 7-trimethylxanthine
Sodium bicarbonate generates CO2
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

34. What is surimi?
Arachidonic Acid
Yes
2.5
A concentrate of microfibrillar proteins of fish muscle.

35. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Prolamines
NaCl (it dissociated to a 2M solution)
Phenophylin
Fat Oxidation

36. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Sodium chloride reduces foam stability and sucrose improves foam stability.
Pectin Esterase
No

37. Name the most common functional property of phospholipids in food systems.
Orange Juice
Pectins
Emulsification
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

38. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Milk
D: None of the above
Troponins and Tropomyosin

39. What are two common reducing agents that break disulfide bonds in proteins?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
2.5
Plasmids

40. What toxic pigment is found in cottonseed endosperm?
Monosodium Glutamate
Gossypol (it is removed during the oil refining process)
14
2.5

41. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Anomeric
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Pheophytia does not have magnesium in porphyrin ring.
Linoleic Acid

42. What does the 'c' stand for in the equation E=mc2?
Speed of Light
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Pheophytin forms

43. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Arachidonic Acid
Olive Green
Four

44. During freezing What are the two stages in the crystallization process?
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Nucleation or crystal formation and crystal growth.
Thickener in foods
Two aldehydes

45. What charge will a protein have when the pH of its solution is below at - and above its pKa?
ERH=100 x Aw
Arachidonic Acid
Polyphenol Oxidase
pH below positive charge; pH at no charge; pH above negative charge

46. Name three non-nutritive sweeteners approved for use in USA?
They act as catalysts - speeding the polymerization of acrylamide.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
.05 M HCL
Phenophylin

47. Name 3 chemical agents capable of denaturing proteins.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Lipid oxidation
Onions ( or leeks)
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

48. In genetics What is conjugation?
Linoleic Acid
Erythorbic Acid
DNA transferred by cell to cell contact (bacterial sex).
Bright green

49. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
1 - 3 - 7-trimethylxanthine
Fat Oxidation
They act as catalysts - speeding the polymerization of acrylamide.
V=IR and P=VI or I x I x are

50. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Phenylketonuria
Polyphenol Oxidase
Phenophylin
Pheophytia does not have magnesium in porphyrin ring.

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