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Food Chemistry

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Answer 50 questions in 15 minutes.
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1. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Sweet - Salty - Sour - and Bitter
Capsaicin
Covalent (strongest) and Hydrophobic (Weakest)
Lycopenes

2. What does HLB stand for and What does a high and low HLB value indicate?
No
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.
Sucrose
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

3. Name 3 physical agents capable of denaturing proteins.
Racemic Mixture
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Onions ( or leeks)
Sodium chloride reduces foam stability and sucrose improves foam stability.

4. What is the winterization process for an oil?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

5. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Pectins
Initiation - Propagation - and Termination
Acsulfame-K - Saccharin - Cyclamate - Aspartame

6. In genetics What is conjugation?
Lamellar; Hexagonal I - II; Cubic
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
DNA transferred by cell to cell contact (bacterial sex).

7. Name the most common functional property of phospholipids in food systems.
RNA transcribed to DNA
2.5
Olive Green
Emulsification

8. Name 3 factors influencing the consistency of commercial fats.
Capsaicin
Pheophytin forms
HPLC has higher pressure than FPLC
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.

9. What is the structural difference between chlorophyll and chlocophyllide?
Chlocophyllide does not have a phytoltail
Milk
Polyphenols
Erythorbic Acid

10. Name the strongest biochemical bond and the weakest biochemical bond.
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.
Monosodium Glutamate
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Covalent (strongest) and Hydrophobic (Weakest)

11. What are the primary secondary - tertiary - and quaternary structures?
Lipid oxidation
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
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.
Pectins

12. What is the major color compound in tomatoes?
Lycopenes
Orange Juice
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
It explodes

13. What happens to chlorophyll on heating?
Pheophytin forms
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
They act as catalysts - speeding the polymerization of acrylamide.
DNA transferred by cell to cell contact (bacterial sex).

14. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Polyphenol Oxidase
Yellow
pH 3-5
Chitin

15. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Onions ( or leeks)
pH below positive charge; pH at no charge; pH above negative charge
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Cis

16. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
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.
Water
They act as catalysts - speeding the polymerization of acrylamide.

17. What is the name of the degradation compound of chlorophyll?
Ascorbic Acid and Citric Acid
Yes
Phenophylin
Fat Oxidation

18. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Bitter
Linoleic Acid
45% - 52% - 90%
Initiation - Propagation - Termination

19. What are the fructose contents in commercial HFCS products.
45% - 52% - 90%
Chlocophyllide does not have a phytoltail
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Troponins and Tropomyosin

20. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Capsaicin
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Oil in Water
Osmosis

21. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Troponins and Tropomyosin
14
Yellow
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

22. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Primary butyric acid also caproic acid.
An enzyme that converts hydrogen peroxide to water plus oxygen.
Onions ( or leeks)
Tryptophan

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
Sweet - Salty - Sour - and Bitter
RNA transcribed to DNA
Water
Pectin Esterase

24. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Primary butyric acid also caproic acid.
Erythorbic Acid
Linoleic Acid

25. What is the protein efficiency ratio (PER) of casein?
Oil in Water
V=IR and P=VI or I x I x are
2.5
Oil in Water

26. Peptide bond formation results in the formation of what secondary compound?
Water
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.
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.
.05 M HCL

27. Which two amino acids is the aspartame derived from?
Aspartic Acid and Phenylalanine
Milk
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

28. Name three factors useful in controlling enzyme activity.
Carrageenan
NaCl (it dissociated to a 2M solution)
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

29. Name one way foam stability can be assessed.
Blue pigment in flowers
Covalent (strongest) and Hydrophobic (Weakest)
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.
Two aldehydes

30. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Pheophytia does not have magnesium in porphyrin ring.
Nucleation or crystal formation and crystal growth.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

31. What are the four basic flavors perceived by the tongue?
Sweet - Salty - Sour - and Bitter
Lysine - Arginine - and Histidine
Oil in Water
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

32. During freezing What are the two stages in the crystallization process?
Polyphenol Oxidase
Nucleation or crystal formation and crystal growth.
Emulsification
14

33. Name two enzymes that are involved in softening fruits.
Ammonia - Water - Carbon Dioxide
Thermus Aqauticus
Pectin Esterase - Polygalacturonase - Pectin Layase
DNA transferred by cell to cell contact (bacterial sex).

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

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35. Alar is the trade name for what chemical compound?
Osmosis
Daminozide
Thermus Aqauticus
Parabens

36. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Polyphenoloxidase
Cis
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
They act as catalysts - speeding the polymerization of acrylamide.

37. What is surimi?
A concentrate of microfibrillar proteins of fish muscle.
No
Prolamines
Non-protein nitrogen

38. How does HPLC differ from FPLC?
No
HPLC has higher pressure than FPLC
Daminozide
Nucleation or crystal formation and crystal growth.

39. 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
20 carbons and 4 double bonds
Four
Chlocophyllide does not have a phytoltail
D: None of the above

40. How is pH defined?
Negative log of the hydrogen concentration (mol/l).
1 - 3 - 7-trimethylxanthine
Thamautin
Whole Milk

41. What are the three stages of oxidative rancidity?
No
Phenophylin
NaCl (it dissociated to a 2M solution)
Initiation - Propagation - and Termination

42. How many carbon atoms and how many double bonds are there in arachidonic 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
Primary butyric acid also caproic acid.
20 carbons and 4 double bonds
Fatty Acid and Alcohol

43. What two types of compounds are joined with an ester bond to make a wax?
Pectins
The speed of a molecule is proportional to the surrounding voltage gradient.
Fatty Acid and Alcohol
Covalent (strongest) and Hydrophobic (Weakest)

44. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Water
NaCl (it dissociated to a 2M solution)
Osmosis
Phenylketonuria

45. 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.
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
Monosodium Glutamate
Cis

46. What ketohexose is most significant to food chemists?
Fructose
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.
No
Degradation of protein and production of acid from sugar at the same time.

47. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
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.
Milk
Anomeric
Plasmids

48. What does the acronym NPN stand for?
Non-protein nitrogen
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Ammonia - Water - Carbon Dioxide
Pectin methyl esterase or galacturonase

49. What two enzymes degrade pectic substances?
No
Ascorbic Acid and Citric Acid
Bright green
Pectin methylesterase & polygalacturonase

50. What does the 'c' stand for in the equation E=mc2?
They act as catalysts - speeding the polymerization of acrylamide.
Four
Speed of Light
Water

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