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Food Chemistry

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1. What is the geometric configuration of double bonds in most natural fatty acids?
A concentrate of microfibrillar proteins of fish muscle.
Fat Oxidation
The speed of a molecule is proportional to the surrounding voltage gradient.
Cis

2. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Water
Pheophytin forms
NaCl (it dissociated to a 2M solution)

3. What are the limiting amino acids in corn - potato - and green peas?
Monosodium Glutamate
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Erythorbic Acid
Lycopenes

4. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Blue pigment in flowers
Pectin methyl esterase or galacturonase
Daminozide
45% - 52% - 90%

5. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
RNA transcribed to DNA
NaCl (it dissociated to a 2M solution)
2.5
Acsulfame-K - Saccharin - Cyclamate - Aspartame

6. Name two enzymes that are involved in softening fruits.
Bitter
Pectin Esterase - Polygalacturonase - Pectin Layase
HPLC has higher pressure than FPLC
Whole Milk

7. Name three factors useful in controlling enzyme activity.
Gossypol (it is removed during the oil refining process)
Lycopenes
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
The speed of a molecule is proportional to the surrounding voltage gradient.

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

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9. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Sweet - Salty - Sour - and Bitter
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Erythorbic Acid
Osmosis

10. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Plasmids
Linoleic Acid
Fat Oxidation
.05 M HCL

11. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Initiation - Propagation - and Termination
Erythorbic Acid
Whole Milk
Olive Green

12. What is the main class of color compounds found in raspberries?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Anthocyanins
Primary butyric acid also caproic acid.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

13. 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?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
.05 M HCL
An enzyme that converts hydrogen peroxide to water plus oxygen.
Cis

14. What is surimi?
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.
RNA transcribed to DNA
Acetoin
A concentrate of microfibrillar proteins of fish muscle.

15. What is the structural difference between chlorophyll and chlocophyllide?
Sweet - Salty - Sour - and Bitter
Chlocophyllide does not have a phytoltail
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Lycopenes

16. At low water activity What is the main deteriorative concern?
Gliadins and Glutenins
Orange Juice
Lipid oxidation
Whole Milk

17. How do sodium chloride and sucrose affect foam stability?
Nucleation or crystal formation and crystal growth.
Sodium chloride reduces foam stability and sucrose improves foam stability.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

18. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Carrageenan
Fatty Acid and Alcohol
Pheophytin forms
Olive Green

19. What is the enzyme responsible for browning in apples and lettuce?
Phenophylin
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Polyphenol Oxidase
Capsaicin

20. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Linoleic Acid
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
It explodes

21. Name the most common functional property of phospholipids in food systems.
Chitin
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Lipid oxidation
Emulsification

22. What is the chemical nomenclature for caffeine?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
1 - 3 - 7-trimethylxanthine
Blue pigment in flowers
Monosodium Glutamate

23. What two enzymes degrade pectic substances?
Onions ( or leeks)
Four
Linoleic Acid
Pectin methylesterase & polygalacturonase

24. What is the chemical nature of anthocyanins?
Emulsification
Glycosides of anthocyanidins
pH below positive charge; pH at no charge; pH above negative charge
Onions ( or leeks)

25. What is the Peroxide Value a measure of?
Fat Oxidation
Pectin Esterase - Polygalacturonase - Pectin Layase
Troponins and Tropomyosin
Yes

26. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
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
Carrageenan
Olive Green
Fructose

27. What are the fructose contents in commercial HFCS products.
45% - 52% - 90%
Pectin methyl esterase or galacturonase
Onions ( or leeks)
Pectin Esterase - Polygalacturonase - Pectin Layase

28. At what pH is benzoic acid most effective?
Thickener in foods
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Primary butyric acid also caproic acid.
pH 3-5

29. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Pheophytin forms
Bright green
Sodium bicarbonate generates CO2
Fatty Acid (Ester linked) to Fatty Alcohol

30. Will lipid oxidation be higher at a water activity of .05 or .5?
Lysine - Arginine - and Histidine
Polyphenols
.05
An enzyme that converts hydrogen peroxide to water plus oxygen.

31. What is the name given to a mixture of equal parts of Darel Lisomers?
Polyphenol Oxidase
Yes
Racemic Mixture
An enzyme that converts hydrogen peroxide to water plus oxygen.

32. What are the three stages of oxidative rancidity?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
No
Cis
Initiation - Propagation - and Termination

33. Does kosmotrophil ion discourage water structure?
Emulsification
Chitin
No
Fatty Acid (Ester linked) to Fatty Alcohol

34. What enzyme is most responsible for browning bananas?
RNA transcribed to DNA
.05
Polyphenol Oxidase
Daminozide

35. Name the strongest biochemical bond and the weakest biochemical bond.
Covalent (strongest) and Hydrophobic (Weakest)
Polyphenols
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

36. What charge will a protein have when the pH of its solution is below at - and above its pKa?
Thickener in foods
Polyphenol Oxidase
RNA transcribed to DNA
pH below positive charge; pH at no charge; pH above negative charge

37. What is Carboxy-methyl cellulose often used for?
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.
Thamautin
Thickener in foods
They act as catalysts - speeding the polymerization of acrylamide.

38. What ketohexose is most significant to food chemists?
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Sucrose
Blue pigment in flowers
Fructose

39. 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?
Nucleation or crystal formation and crystal growth.
.05 M HCL
Pheophytin forms
D: None of the above

40. What is Ohm's Law and What is Power Equation?
V=IR and P=VI or I x I x are
Gliadins and Glutenins
Lycopenes
Pheophytin forms

41. Are sorbitol and mannitol sweet?
RNA transcribed to DNA
Lipid oxidation
Yes
Polyphenol Oxidase

42. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Arachidonic Acid
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Tryptophan
Emulsoids

43. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Chitin
Pectin methylesterase & polygalacturonase
D: None of the above
RNA transcribed to DNA

44. 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
Initiation - Propagation - Termination
Thermus Aqauticus
Olive Green
Browning of freshly cut surfaces of fruits and vegetables.

45. At low water activity What is the main deteriorative concern?
Degradation of protein and production of acid from sugar at the same time.
Ascorbic Acid and Citric Acid
Parabens
Lipid oxidation

46. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Phenylketonuria
Gossypol (it is removed during the oil refining process)
Yes
Initiation - Propagation - Termination

47. Are sorbitol and mannitol sweet?
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Thermus Aqauticus
Yes
Non-protein nitrogen

48. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Racemic Mixture
2.5
Two aldehydes
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

49. What is the enzyme responsible for browning in apples and lettuce?
Anomeric
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Polyphenol Oxidase
Fructose

50. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Plasmids
Phenylketonuria
Tryptophan
Pectin Esterase - Polygalacturonase - Pectin Layase

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Food Chemistry

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