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Food Chemistry

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Answer 50 questions in 15 minutes.
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1. What is the chemical nature of anthocyanins?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Acetoin
Glycosides of anthocyanidins
Thamautin

2. What does the saponification value measure and how is it measured?
Orange Juice
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Blue pigment in flowers
Parabens

3. How does ERH relate to water activity?
ERH=100 x Aw
Whole Milk
D: None of the above
It explodes

4. What is the fundamental driving of electrophoresis?
Ascorbic Acid and Citric Acid
RNA transcribed to DNA
The speed of a molecule is proportional to the surrounding voltage gradient.
Yes

5. Name 3 chemical agents capable of denaturing proteins.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Orange Juice
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Pectin Esterase - Polygalacturonase - Pectin Layase

6. How do sodium chloride and sucrose affect foam stability?
Lipase
Sodium chloride reduces foam stability and sucrose improves foam stability.
Primary butyric acid also caproic acid.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

7. What is an isomer that is cheaper than Vitamin C?
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
Erythorbic Acid
Primary butyric acid also caproic acid.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

8. How many polypeptide chains make up an antibody?
1 - 3 - 7-trimethylxanthine
Four
Pheophytia does not have magnesium in porphyrin ring.
RNA transcribed to DNA

9. Name two enzymes that are involved in softening fruits.
Linoleic Acid
Pectin Esterase - Polygalacturonase - Pectin Layase
pH below positive charge; pH at no charge; pH above negative charge
Polyphenol Oxidase

10. In genetics What is conjugation?
No
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Phenophylin
DNA transferred by cell to cell contact (bacterial sex).

11. What toxic pigment is found in cottonseed endosperm?
2.5
Four
Gossypol (it is removed during the oil refining process)
HPLC has higher pressure than FPLC

12. What two types of compounds are joined with an ester bond to make a wax?
Phenophylin
Pheophytia does not have magnesium in porphyrin ring.
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.
Fatty Acid and Alcohol

13. How does HPLC differ from FPLC?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
DNA transferred by cell to cell contact (bacterial sex).
HPLC has higher pressure than FPLC
Lysine - Arginine - and Histidine

14. What are the fructose contents in commercial HFCS products.
Thermus Aqauticus
.05 M HCL
45% - 52% - 90%
Emulsoids

15. What does the saponification value measure and how is it measured?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Carmelization and Maillard
Lysine - Arginine - and Histidine
Sodium chloride reduces foam stability and sucrose improves foam stability.

16. Name two reasons why fats are hydrogenated.
Tryptophan
14
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

17. During freezing What are the two stages in the crystallization process?
2.5
Nucleation or crystal formation and crystal growth.
Phenophylin
pH 3-5

18. What metabolic end product does the Voges-Proskauer test detect?
Daminozide
Acetoin
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Water

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

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20. Name the three positively charged amino acids.
Lysine - Arginine - and Histidine
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Tryptophan

21. Name three factors useful in controlling enzyme activity.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Daminozide
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Degradation of protein and production of acid from sugar at the same time.

22. What does Reichert-Meissert Number measure?
Primary butyric acid also caproic acid.
NaCl (it dissociated to a 2M solution)
Sucrose
Troponins and Tropomyosin

23. What does the acronym NPN stand for?
Anomeric
Thickener in foods
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Non-protein nitrogen

24. What is the chemical nomenclature for caffeine?
1 - 3 - 7-trimethylxanthine
Chlocophyllide does not have a phytoltail
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Water

25. Name the most common functional property of phospholipids in food systems.
Emulsification
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
The speed of a molecule is proportional to the surrounding voltage gradient.
Glycosides of anthocyanidins

26. Name 5 chelating agents used in the food industry.
Pectin Esterase - Polygalacturonase - Pectin Layase
Covalent (strongest) and Hydrophobic (Weakest)
Pheophytin forms
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

27. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
2.5
Glycosides of anthocyanidins
D: None of the above

28. Contains the lowest content of water
Whole Milk
Polyphenol Oxidase
Pectin methyl esterase or galacturonase
Prolamines

29. What is catalase?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Sucrose
Pectins

30. How can a molecular weight of protein - DNA - and RNA be determined?
Daminozide
20 carbons and 4 double bonds
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Degradation of protein and production of acid from sugar at the same time.

31. What is the protein efficiency ratio (PER) of casein?
Speed of Light
Negative log of the hydrogen concentration (mol/l).
2.5
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

32. What is the Peroxide Value a measure of?
Fat Oxidation
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Daminozide

33. In what food is butyric acid typically found?
Milk
Parabens
Fatty Acid and Alcohol
Phenylketonuria

34. What is the Peroxide Value a measure of?
Parabens
pH below positive charge; pH at no charge; pH above negative charge
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.
Fat Oxidation

35. What is the protein efficiency ratio (PER) of casein?
Polyphenoloxidase
Anthocyanins
Covalent (strongest) and Hydrophobic (Weakest)
2.5

36. What does the iodine value measure and how is it measured?
D: None of the above
Oil in Water
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Pectin methyl esterase or galacturonase

37. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Two aldehydes
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
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

38. What does HLB stand for and What does a high and low HLB value indicate?
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Water
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
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.

39. Alar is the trade name for what chemical compound?
.05
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
V=IR and P=VI or I x I x are
Daminozide

40. What pigment was first designated as anthocyanins?
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Lipid oxidation
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Blue pigment in flowers

41. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Anomeric
Pectin methyl esterase or galacturonase
Lipid oxidation
Sweet - Salty - Sour - and Bitter

42. Name 5 proteins with good foaming properties.
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.
Speed of Light
Glycosides of anthocyanidins
A concentrate of microfibrillar proteins of fish muscle.

43. 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
Daminozide
Olive Green
pH 3-5

44. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Yes
Carrageenan
Emulsoids
Bitter

45. What is the structural difference between chlorophyll and chlocophyllide?
Chlocophyllide does not have a phytoltail
Milk
Erythorbic Acid
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

46. Name one way foam stability can be assessed.
Water
Phenylketonuria
Racemic Mixture
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.

47. Name 4 advantages of using enzymes in food processing.
Orange Juice
Polyphenol Oxidase
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
Yes

48. What are the fructose contents in commercial HFCS products.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
A concentrate of microfibrillar proteins of fish muscle.
45% - 52% - 90%
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.

49. What pigment was first designated as anthocyanins?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Yellow
Blue pigment in flowers
Bright green

50. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Onions ( or leeks)
Pectin methylesterase & polygalacturonase
2.5
It explodes

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