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Food Chemistry

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Answer 50 questions in 15 minutes.
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1. Name three non-nutritive sweeteners approved for use in USA?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Linoleic Acid
D: None of the above
Initiation - Propagation - and Termination

2. What is catalase?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Four
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
An enzyme that converts hydrogen peroxide to water plus oxygen.

3. What two common compounds are used together as an antioxidative system?
Ascorbic Acid and Citric Acid
Negative log of the hydrogen concentration (mol/l).
Milk
Orange Juice

4. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Pectins
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
.05 M HCL
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

5. What is the geometric configuration of double bonds in most natural fatty acids?
Prolamines
Cis
Fatty Acid (Ester linked) to Fatty Alcohol
Nucleation or crystal formation and crystal growth.

6. What is the enzyme that softens tomatoes?
Ascorbic Acid and Citric Acid
Blue pigment in flowers
Pectin Esterase
Emulsification

7. Name 5 proteins with good foaming properties.
Daminozide
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
NaCl (it dissociated to a 2M solution)
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.

8. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Number of fatty acids present; mg KOH needed to saponify 1 g 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
Milk
Linoleic Acid

9. Name 3 factors influencing the rate of lipid oxidation in foods.
Onions ( or leeks)
Thermus Aqauticus
Cis
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

10. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
RNA transcribed to DNA
Pectin methyl esterase or galacturonase
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

11. Peptide bond formation results in the formation of what secondary compound?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Initiation - Propagation - and Termination
Water
Ammonia - Water - Carbon Dioxide

12. Will lipid oxidation be higher at a water activity of .05 or .5?
Osmosis
.05
Capsaicin
pH below positive charge; pH at no charge; pH above negative charge

13. What does the saponification value measure and how is it measured?
It explodes
.05
2.5
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

14. How is pH defined?
Yes
Polyphenols
Negative log of the hydrogen concentration (mol/l).
No

15. What is the chemical nomenclature for caffeine?
Negative log of the hydrogen concentration (mol/l).
1 - 3 - 7-trimethylxanthine
Pectins
20 carbons and 4 double bonds

16. What is the chemical nomenclature for caffeine?
No
Aspartic Acid and Phenylalanine
1 - 3 - 7-trimethylxanthine
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

17. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Polyphenoloxidase
It explodes
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.
Degradation of protein and production of acid from sugar at the same time.

18. Which two amino acids is the aspartame derived from?
Orange Juice
Chitin
An enzyme that converts hydrogen peroxide to water plus oxygen.
Aspartic Acid and Phenylalanine

19. Name two reasons why fats are hydrogenated.
Plasmids
Gliadins and Glutenins
Daminozide
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

20. In genetics What is conjugation?
pH 3-5
Polyphenols
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.
DNA transferred by cell to cell contact (bacterial sex).

21. 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?
Polyphenol Oxidase
NaCl (it dissociated to a 2M solution)
.05 M HCL
Chlocophyllide does not have a phytoltail

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

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23. What is an isomer that is cheaper than Vitamin C?
HPLC has higher pressure than FPLC
Erythorbic Acid
Orange Juice
RNA transcribed to DNA

24. Name two non-enzymatic browning reactions.
HPLC has higher pressure than FPLC
HPLC has higher pressure than FPLC
Carmelization and Maillard
Sodium bicarbonate generates CO2

25. In what food is butyric acid typically found?
V=IR and P=VI or I x I x are
Emulsoids
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Milk

26. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Phenylketonuria
Pectin Esterase - Polygalacturonase - Pectin Layase
Gliadins and Glutenins
Olive Green

27. Will lipid oxidation be higher at a water activity of .05 or .5?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Aspartic Acid and Phenylalanine
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
.05

28. What is the main class of color compounds found in raspberries?
Anthocyanins
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Ammonia - Water - Carbon Dioxide
Monosodium Glutamate

29. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Browning of freshly cut surfaces of fruits and vegetables.
Pheophytia does not have magnesium in porphyrin ring.
Phenylketonuria
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

30. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
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.
V=IR and P=VI or I x I x are
Polyphenoloxidase
Oil in Water

31. Name 3 physical agents capable of denaturing proteins.
The speed of a molecule is proportional to the surrounding voltage gradient.
Bitter
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Nucleation or crystal formation and crystal growth.

32. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Osmosis
Primary butyric acid also caproic acid.
Lysine - Arginine - and Histidine
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

33. Name the strongest biochemical bond and the weakest biochemical bond.
They act as catalysts - speeding the polymerization of acrylamide.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Pectin Esterase - Polygalacturonase - Pectin Layase
Covalent (strongest) and Hydrophobic (Weakest)

34. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Plasmids
NaCl (it dissociated to a 2M solution)
Parabens

35. At what pH is benzoic acid most effective?
Chitin
Sodium bicarbonate generates CO2
Fatty Acid (Ester linked) to Fatty Alcohol
pH 3-5

36. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Linoleic Acid
Onions ( or leeks)
Erythorbic Acid

37. What does Reichert-Meissert Number measure?
Ammonia - Water - Carbon Dioxide
Polyphenols
2.5
Primary butyric acid also caproic acid.

38. What enzyme is most responsible for browning bananas?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Polyphenol Oxidase
Sodium chloride reduces foam stability and sucrose improves foam stability.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

39. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Fatty Acid and Alcohol
Lamellar; Hexagonal I - II; Cubic
DNA transferred by cell to cell contact (bacterial sex).
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

40. Alar is the trade name for what chemical compound?
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Onions ( or leeks)
Thickener in foods
Daminozide

41. Name three nonpolar polar - and charged amino acids.
Lamellar; Hexagonal I - II; Cubic
Milk
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Yellow

42. What are the only phenols approved for use in the microbiological preservation of foods?
Parabens
Emulsification
Lipase
Polyphenol Oxidase

43. What are the four basic flavors perceived by the tongue?
Sweet - Salty - Sour - and Bitter
Water
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Lamellar; Hexagonal I - II; Cubic

44. In genetics What is conjugation?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
DNA transferred by cell to cell contact (bacterial sex).
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Plasmids

45. Name one way foam stability can be assessed.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
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.
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.
Water

46. What pigment was first designated as anthocyanins?
Aspartic Acid and Phenylalanine
Olive Green
Blue pigment in flowers
Troponins and Tropomyosin

47. What is the enzyme responsible for browning in apples and lettuce?
Polyphenol Oxidase
Tryptophan
Sucrose
Initiation - Propagation - and Termination

48. What does Reichert-Meissert Number measure?
Primary butyric acid also caproic acid.
Lycopenes
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Lysine - Arginine - and Histidine

49. Name three factors useful in controlling enzyme activity.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Blue pigment in flowers
A concentrate of microfibrillar proteins of fish muscle.

50. Does kosmotrophil ion discourage water structure?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
No
Prolamines