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Food Chemistry

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1. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Covalent (strongest) and Hydrophobic (Weakest)
Ammonia - Water - Carbon Dioxide
Non-protein nitrogen
Olive Green

2. Name three factors useful in controlling enzyme activity.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Pheophytia does not have magnesium in porphyrin ring.
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
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

3. Name two reasons why fats are hydrogenated.
Aspartic Acid and Phenylalanine
Orange Juice
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Acetoin

4. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Osmosis
pH below positive charge; pH at no charge; pH above negative charge
pH 3-5
Lamellar; Hexagonal I - II; Cubic

5. What does the iodine value measure and how is it measured?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
2.5
1 - 3 - 7-trimethylxanthine
Fat Oxidation

6. What are proteins which are soluble in 50-80% ethanol known as?
Nucleation or crystal formation and crystal growth.
Prolamines
.05 M HCL
Whole Milk

7. Alar is the trade name for what chemical compound?
Non-protein nitrogen
Daminozide
V=IR and P=VI or I x I x are
Pheophytia does not have magnesium in porphyrin ring.

8. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Tryptophan
NaCl (it dissociated to a 2M solution)
Monosodium Glutamate
Initiation - Propagation - Termination

9. In genetics What is conjugation?
DNA transferred by cell to cell contact (bacterial sex).
Plasmids
Racemic Mixture
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

10. What is the name of the degradation compound of chlorophyll?
Parabens
Phenophylin
Acetoin
No

11. What enzyme causes hyrolytic rancidity in milk?
Polyphenoloxidase
Troponins and Tropomyosin
Lipase
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

12. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
20 carbons and 4 double bonds
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Gossypol (it is removed during the oil refining process)
Water

13. What is the name given to a mixture of equal parts of Darel Lisomers?
Racemic Mixture
Orange Juice
ERH=100 x Aw
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

14. What are proteins which are soluble in 50-80% ethanol known as?
Prolamines
Yes
Sodium chloride reduces foam stability and sucrose improves foam stability.
Speed of Light

15. What enzyme causes hyrolytic rancidity in milk?
Onions ( or leeks)
Lipase
Capsaicin
Pheophytia does not have magnesium in porphyrin ring.

16. Are sorbitol and mannitol sweet?
Emulsification
Yes
Pectins
Pectin Esterase

17. Name two enzymes that are involved in softening fruits.
Sodium bicarbonate generates CO2
Non-protein nitrogen
Pectin Esterase - Polygalacturonase - Pectin Layase
Lysine - Arginine - and Histidine

18. Give one word for a carbon atom involved in hemiacetal or acetal formation.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
.05
.05 M HCL
Anomeric

19. What does MSG stand for?
Negative log of the hydrogen concentration (mol/l).
Lycopenes
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Monosodium Glutamate

20. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Bright green
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Yellow
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.

21. What pigment was first designated as anthocyanins?
Blue pigment in flowers
Yellow
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

22. Will lipid oxidation be higher at a water activity of .05 or .5?
Degradation of protein and production of acid from sugar at the same time.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
.05
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.

23. Name 4 advantages of using enzymes in food processing.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Negative log of the hydrogen concentration (mol/l).
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
Oil in Water

24. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Chitin
Water
NaCl (it dissociated to a 2M solution)

25. Name 3 factors influencing the rate of lipid oxidation in foods.
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.
.05 M HCL
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

26. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Olive Green
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
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.
Glycosides of anthocyanidins

27. What are the limiting amino acids in corn - potato - and green peas?
Linoleic Acid
Osmosis
Carmelization and Maillard
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

28. What are the primary secondary - tertiary - and quaternary structures?
Aspartic Acid and Phenylalanine
Linoleic Acid
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
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.

29. Alar is the trade name for what chemical compound?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Daminozide
Carrageenan
Lipase

30. What does the acronym NPN stand for?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Non-protein nitrogen
They act as catalysts - speeding the polymerization of acrylamide.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

31. Name three non-nutritive sweeteners approved for use in USA?
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Bright green
Acsulfame-K - Saccharin - Cyclamate - Aspartame

32. What is the protein efficiency ratio (PER) of casein?
They act as catalysts - speeding the polymerization of acrylamide.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
2.5
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

33. Which two amino acids is the aspartame derived from?
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.
Yellow
Aspartic Acid and Phenylalanine
Tryptophan

34. What does the 'c' stand for in the equation E=mc2?
Speed of Light
Yellow
Nucleation or crystal formation and crystal growth.
Parabens

35. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Lycopenes
Pectin methyl esterase or galacturonase
Water
Anomeric

36. What are the three main steps in the autooxidation of lipids?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
They act as catalysts - speeding the polymerization of acrylamide.
Fat Oxidation
Initiation - Propagation - Termination

37. Name 5 proteins with good foaming properties.
Yes
Non-protein nitrogen
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.
Pectins

38. 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.
2.5
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Initiation - Propagation - and Termination

39. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Polyphenols
Pectins
Glycosides of anthocyanidins
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

40. What is the winterization process for an oil?
They act as catalysts - speeding the polymerization of acrylamide.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Initiation - Propagation - and Termination
Carmelization and Maillard

41. How do sodium chloride and sucrose affect foam stability?
20 carbons and 4 double bonds
Parabens
Sodium chloride reduces foam stability and sucrose improves foam stability.
Water

42. What are the four basic flavors perceived by the tongue?
45% - 52% - 90%
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Daminozide
Sweet - Salty - Sour - and Bitter

43. What does Reichert-Meissert Number measure?
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
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Primary butyric acid also caproic acid.
An enzyme that converts hydrogen peroxide to water plus oxygen.

44. 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
Thermus Aqauticus
45% - 52% - 90%
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
D: None of the above

45. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Chitin
Linoleic Acid
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
1 - 3 - 7-trimethylxanthine

46. Name the strongest biochemical bond and the weakest biochemical bond.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and 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.
Covalent (strongest) and Hydrophobic (Weakest)
Plasmids

47. Name two reasons why fats are hydrogenated.
Negative log of the hydrogen concentration (mol/l).
Pectin Esterase - Polygalacturonase - Pectin Layase
Ascorbic Acid and Citric Acid
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

48. At low water activity What is the main deteriorative concern?
No
Fatty Acid (Ester linked) to Fatty Alcohol
Lipid oxidation
Fructose

49. 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
Lysine - Arginine - and Histidine
Plasmids
Monosodium Glutamate
Browning of freshly cut surfaces of fruits and vegetables.

50. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Plasmids
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
HPLC has higher pressure than FPLC
Ascorbic Acid and Citric Acid

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