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Food Chemistry

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Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. What enzyme is most responsible for browning bananas?
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Polyphenol Oxidase
Troponins and Tropomyosin
Thamautin

2. What ketohexose is most significant to food chemists?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
DNA transferred by cell to cell contact (bacterial sex).
Fructose

3. Define molarity molality - and normality.
Covalent (strongest) and Hydrophobic (Weakest)
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
45% - 52% - 90%
Browning of freshly cut surfaces of fruits and vegetables.

4. How many carbon atoms are there in the fatty acid myristic acid?
.05
Racemic Mixture
Sodium bicarbonate generates CO2
14

5. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Yes
Two aldehydes
2.5
Pectins

6. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Negative log of the hydrogen concentration (mol/l).
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
Pectins
D: None of the above

7. Name the two components that comprise the relaxing factor in muscle fibers.
Yes
Troponins and Tropomyosin
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. What pigment was first designated as anthocyanins?
Daminozide
Capsaicin
Blue pigment in flowers
Daminozide

9. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Yellow
Whole Milk
Sweet - Salty - Sour - and Bitter
Oil in Water

10. What is the structural difference between chlorophyll and chlocophyllide?
Aspartic Acid and Phenylalanine
It explodes
Oil in Water
Chlocophyllide does not have a phytoltail

11. How does ERH relate to water activity?
Fatty Acid (Ester linked) to Fatty Alcohol
ERH=100 x Aw
Fat Oxidation
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

12. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Carrageenan
HPLC has higher pressure than FPLC
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
.05 M HCL

13. What toxic pigment is found in cottonseed endosperm?
Fructose
20 carbons and 4 double bonds
pH 3-5
Gossypol (it is removed during the oil refining process)

14. What are the primary secondary - tertiary - and quaternary structures?
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.
A concentrate of microfibrillar proteins of fish muscle.
Pheophytin forms
Thickener in foods

15. How do sodium chloride and sucrose affect foam stability?
Sodium chloride reduces foam stability and sucrose improves foam stability.
pH below positive charge; pH at no charge; pH above negative charge
Fatty Acid (Ester linked) to Fatty Alcohol
Lipid oxidation

16. Alar is the trade name for what chemical compound?
Onions ( or leeks)
Cis
Daminozide
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

17. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Cis
45% - 52% - 90%
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Two aldehydes

18. Name three non-nutritive sweeteners approved for use in USA?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Pheophytin forms
Sodium bicarbonate generates CO2

19. Name the most common functional property of phospholipids in food systems.
Negative log of the hydrogen concentration (mol/l).
Lysine - Arginine - and Histidine
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.
Emulsification

20. 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.
Lipase
Four
HPLC has higher pressure than FPLC

21. What are two common reducing agents that break disulfide bonds in proteins?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Sweet - Salty - Sour - and Bitter
pH below positive charge; pH at no charge; pH above negative charge

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

23. 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
DNA transferred by cell to cell contact (bacterial sex).
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Carmelization and Maillard

24. What are 3 mesomorphic structures associated with lipids in the liquid state?
Carrageenan
Lamellar; Hexagonal I - II; Cubic
Sweet - Salty - Sour - and Bitter
RNA transcribed to DNA

25. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Polyphenoloxidase
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Onions ( or leeks)
Arachidonic Acid

26. What does Acid Degree Value measure and how is it measured?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Pectin methylesterase & polygalacturonase
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Four

27. Name a naturally occurring protein sweetener.
Initiation - Propagation - and Termination
Linoleic Acid
Thamautin
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

28. What two types of compounds are joined with an ester bond to make a wax?
Phenylketonuria
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Anthocyanins
Fatty Acid and Alcohol

29. What are the limiting amino acids in corn - potato - and green peas?
Linoleic Acid
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
1 - 3 - 7-trimethylxanthine
ERH=100 x Aw

30. What pigment was first designated as anthocyanins?
HPLC has higher pressure than FPLC
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Daminozide
Blue pigment in flowers

31. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Onions ( or leeks)
Erythorbic Acid
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.
ERH=100 x Aw

32. Contains the lowest content of water
Troponins and Tropomyosin
Degradation of protein and production of acid from sugar at the same time.
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
Whole Milk

33. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Yellow
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Nucleation or crystal formation and crystal growth.
Osmosis

34. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Capsaicin
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Nucleation or crystal formation and crystal growth.
Parabens

35. Name three nonpolar polar - and charged amino acids.
20 carbons and 4 double bonds
Lycopenes
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Sodium bicarbonate generates CO2

36. What is the chemical nomenclature for caffeine?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Phenophylin
1 - 3 - 7-trimethylxanthine
Ascorbic Acid and Citric Acid

37. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
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.
Water
Lycopenes

38. Name the three positively charged amino acids.
D: None of the above
Primary butyric acid also caproic acid.
Lysine - Arginine - and Histidine
Monosodium Glutamate

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

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40. During freezing What are the two stages in the crystallization process?
Covalent (strongest) and Hydrophobic (Weakest)
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Daminozide
Nucleation or crystal formation and crystal growth.

41. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Phenylketonuria
.05
Anomeric
Linoleic Acid

42. At what pH is benzoic acid most effective?
HPLC has higher pressure than FPLC
pH 3-5
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Arachidonic Acid

43. What is the name given to a mixture of equal parts of Darel Lisomers?
Carmelization and Maillard
Racemic Mixture
Onions ( or leeks)
Osmosis

44. What is the major color compound in tomatoes?
.05 M HCL
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Lycopenes
20 carbons and 4 double bonds

45. What effect would the addition of sodium bicarbonate have to chocolate?
Bitter
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
No

46. What charge will a protein have when the pH of its solution is below at - and above its pKa?
Sweet - Salty - Sour - and Bitter
Initiation - Propagation - and Termination
Lipase
pH below positive charge; pH at no charge; pH above negative charge

47. Name three effects of protein denaturation.
Fatty Acid and Alcohol
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Negative log of the hydrogen concentration (mol/l).
Non-protein nitrogen

48. In what food is butyric acid typically found?
Troponins and Tropomyosin
Milk
Negative log of the hydrogen concentration (mol/l).
Speed of Light

49. What is a polymorphism?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Monosodium Glutamate
Capsaicin
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

50. What is acid proteolysis?
Degradation of protein and production of acid from sugar at the same time.
Daminozide
Speed of Light
Plasmids