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Food Chemistry

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1. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Arachidonic Acid
Lamellar; Hexagonal I - II; Cubic
Pectins
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

2. Waxes are composed of what two basic chemical entities?
Degradation of protein and production of acid from sugar at the same time.
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
Fatty Acid (Ester linked) to Fatty Alcohol
DNA transferred by cell to cell contact (bacterial sex).

3. What is the main class of color compounds found in raspberries?
Nucleation or crystal formation and crystal growth.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Anthocyanins
Covalent (strongest) and Hydrophobic (Weakest)

4. What is a polymorphism?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Sodium bicarbonate generates CO2
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Polyphenol Oxidase

5. Is a disaccharide
Polyphenol Oxidase
Sucrose
Carrageenan
Ammonia - Water - Carbon Dioxide

6. What two enzymes degrade pectic substances?
Milk
DNA transferred by cell to cell contact (bacterial sex).
Pectin methylesterase & polygalacturonase
Anomeric

7. Alar is the trade name for what chemical compound?
2.5
Daminozide
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Covalent (strongest) and Hydrophobic (Weakest)

8. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Sucrose
Sodium bicarbonate generates CO2
Ammonia - Water - Carbon Dioxide
Tryptophan

9. What is Ohm's Law and What is Power Equation?
Linoleic Acid
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
V=IR and P=VI or I x I x are
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

10. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
.05
Acetoin
Oil in Water
Degradation of protein and production of acid from sugar at the same time.

11. Name 3 physical agents capable of denaturing proteins.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Capsaicin
Bitter

12. What are the three main steps in the autooxidation of lipids?
Initiation - Propagation - Termination
D: None of the above
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

13. What is the structural difference between chlorophyll and pheophytia?
Anthocyanins
No
Pheophytia does not have magnesium in porphyrin ring.
Water

14. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Onions ( or leeks)
Water
HPLC has higher pressure than FPLC
Gliadins and Glutenins

15. What charge will a protein have when the pH of its solution is below at - and above its pKa?
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.
Pectin Esterase
Fructose
pH below positive charge; pH at no charge; pH above negative charge

16. What metabolic end product does the Voges-Proskauer test detect?
Anthocyanins
Cis
Acetoin
It explodes

17. In genetics What is conjugation?
DNA transferred by cell to cell contact (bacterial sex).
It explodes
Sodium bicarbonate generates CO2
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

18. 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?
D: None of the above
.05 M HCL
Lycopenes
Browning of freshly cut surfaces of fruits and vegetables.

19. Name two reasons why fats are hydrogenated.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Non-protein nitrogen
Bright green
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

20. How do sodium chloride and sucrose affect foam stability?
Covalent (strongest) and Hydrophobic (Weakest)
Phenophylin
Anthocyanins
Sodium chloride reduces foam stability and sucrose improves foam stability.

21. What is an isomer that is cheaper than Vitamin C?
Anthocyanins
Pectin Esterase
Erythorbic Acid
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

22. What does Acid Degree Value measure and how is it measured?
Plasmids
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
A concentrate of microfibrillar proteins of fish muscle.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

23. What two types of compounds are joined with an ester bond to make a wax?
Thermus Aqauticus
Fatty Acid and Alcohol
Pheophytin forms
Two aldehydes

24. At what pH is benzoic acid most effective?
Thickener in foods
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Bright green
pH 3-5

25. Which two amino acids is the aspartame derived from?
Cis
Gossypol (it is removed during the oil refining process)
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Aspartic Acid and Phenylalanine

26. What is the name of the degradation compound of chlorophyll?
Two aldehydes
Glycosides of anthocyanidins
Anthocyanins
Phenophylin

27. Waxes are composed of what two basic chemical entities?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Fatty Acid (Ester linked) to Fatty Alcohol
Linoleic Acid
Yes

28. Are sorbitol and mannitol sweet?
Gliadins and Glutenins
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Yes
Daminozide

29. What does the 'c' stand for in the equation E=mc2?
Speed of Light
Gossypol (it is removed during the oil refining process)
Pheophytin forms
Lysine - Arginine - and Histidine

30. How can a molecular weight of protein - DNA - and RNA be determined?
Sodium bicarbonate generates CO2
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
HPLC has higher pressure than FPLC

31. 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.
.05
Daminozide
Emulsoids

32. Name a naturally occurring protein sweetener.
Sodium bicarbonate generates CO2
Phenophylin
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Thamautin

33. How can a molecular weight of protein - DNA - and RNA be determined?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Initiation - Propagation - and Termination
Gossypol (it is removed during the oil refining process)
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

34. What are the four basic flavors perceived by the tongue?
Fructose
Thermus Aqauticus
Sweet - Salty - Sour - and Bitter
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

35. 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
Polyphenols
Water
Sodium chloride reduces foam stability and sucrose improves foam stability.
D: None of the above

36. In the enzyme Taq Polymerase What does Taq stand for?
Water
Thermus Aqauticus
A concentrate of microfibrillar proteins of fish muscle.
pH 3-5

37. What does Reichert-Meissert Number measure?
Primary butyric acid also caproic acid.
Pectin Esterase - Polygalacturonase - Pectin Layase
The speed of a molecule is proportional to the surrounding voltage gradient.
Troponins and Tropomyosin

38. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Yellow
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Polyphenol Oxidase
Polyphenoloxidase

39. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Bright green
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Chitin

40. What are proteins which are soluble in 50-80% ethanol known as?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Thickener in foods
Prolamines
Chlocophyllide does not have a phytoltail

41. What is the chemical nature of anthocyanins?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Glycosides of anthocyanidins
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Polyphenol Oxidase

42. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Sodium bicarbonate generates CO2
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.
Plasmids

43. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
.05 M HCL
.05 M HCL
Polyphenols

44. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Arachidonic Acid
Sodium bicarbonate generates CO2
Initiation - Propagation - Termination
Plasmids

45. In what food is butyric acid typically found?
Lysine - Arginine - and Histidine
Troponins and Tropomyosin
Covalent (strongest) and Hydrophobic (Weakest)
Milk

46. Name the most common functional property of phospholipids in food systems.
Pheophytia does not have magnesium in porphyrin ring.
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
Pectin Esterase - Polygalacturonase - Pectin Layase

47. What is the enzyme responsible for browning in apples and lettuce?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Two aldehydes
Polyphenol Oxidase
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

48. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Pectin methyl esterase or galacturonase
Linoleic Acid
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Browning of freshly cut surfaces of fruits and vegetables.

49. What is the main class of color compounds found in raspberries?
Anthocyanins
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Initiation - Propagation - Termination
Carrageenan

50. What is the chemical nomenclature for caffeine?
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.
No
1 - 3 - 7-trimethylxanthine
Yellow

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