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Food Chemistry

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Answer 50 questions in 15 minutes.
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1. Name three effects of protein denaturation.
An enzyme that converts hydrogen peroxide to water plus oxygen.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
pH below positive charge; pH at no charge; pH above negative charge
Acetoin

2. What does the acronym NPN stand for?
Arachidonic Acid
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Non-protein nitrogen
Daminozide

3. Name two reasons why fats are hydrogenated.
Fatty Acid (Ester linked) to Fatty Alcohol
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Olive Green
Thickener in foods

4. 20 grams of amylose is added to 80 grams of water in a bearker; the boiling point is measured with an ordinary mercury-in-glass thermometer. What is the observed boiling point of the material in the beaker?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
A concentrate of microfibrillar proteins of fish muscle.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Negative log of the hydrogen concentration (mol/l).

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

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6. What is the main class of color compounds found in raspberries?
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.
Anthocyanins
Chitin
Parabens

7. Name 3 physical agents capable of denaturing proteins.
Whole Milk
No
14
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

8. Name three factors useful in controlling enzyme activity.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
2.5
DNA transferred by cell to cell contact (bacterial sex).

9. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Polyphenol Oxidase
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Pectin methyl esterase or galacturonase
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

10. What is a polymorphism?
Ammonia - Water - Carbon Dioxide
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Primary butyric acid also caproic acid.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

11. What is catalase?
An enzyme that converts hydrogen peroxide to water plus oxygen.
.05
Arachidonic Acid
Negative log of the hydrogen concentration (mol/l).

12. What effect would the addition of sodium bicarbonate have to chocolate?
Monosodium Glutamate
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Thermus Aqauticus
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

13. What is catalase?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Emulsification
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
20 carbons and 4 double bonds

14. What is the fundamental driving of electrophoresis?
The speed of a molecule is proportional to the surrounding voltage gradient.
Chitin
Thickener in foods
Covalent (strongest) and Hydrophobic (Weakest)

15. Name the three positively charged amino acids.
Lamellar; Hexagonal I - II; Cubic
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Lysine - Arginine - and Histidine
.05 M HCL

16. What are 3 mesomorphic structures associated with lipids in the liquid state?
45% - 52% - 90%
Linoleic Acid
DNA transferred by cell to cell contact (bacterial sex).
Lamellar; Hexagonal I - II; Cubic

17. How does HPLC differ from FPLC?
HPLC has higher pressure than FPLC
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
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Carrageenan

18. Define molarity molality - and normality.
Degradation of protein and production of acid from sugar at the same time.
Prolamines
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Speed of Light

19. What is Ohm's Law and What is Power Equation?
Daminozide
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Yellow
V=IR and P=VI or I x I x are

20. What are the only phenols approved for use in the microbiological preservation of foods?
Osmosis
Chlocophyllide does not have a phytoltail
Anomeric
Parabens

21. Name 4 advantages of using enzymes in food processing.
Cis
Whole Milk
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
Carrageenan

22. Waxes are composed of what two basic chemical entities?
An enzyme that converts hydrogen peroxide to water plus oxygen.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Fatty Acid (Ester linked) to Fatty Alcohol

23. Name 3 factors influencing the consistency of commercial fats.
V=IR and P=VI or I x I x are
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
No
Ammonia - Water - Carbon Dioxide

24. What are the four basic flavors perceived by the tongue?
Thermus Aqauticus
Water
Phenophylin
Sweet - Salty - Sour - and Bitter

25. Name three non-nutritive sweeteners approved for use in USA?
Covalent (strongest) and Hydrophobic (Weakest)
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
DNA transferred by cell to cell contact (bacterial sex).

26. Is a disaccharide
Bitter
pH below positive charge; pH at no charge; pH above negative charge
Non-protein nitrogen
Sucrose

27. Alar is the trade name for what chemical compound?
Anthocyanins
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Daminozide
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

28. Name 3 factors influencing the consistency of commercial fats.
45% - 52% - 90%
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Nucleation or crystal formation and crystal growth.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

29. What is the name given to a mixture of equal parts of Darel Lisomers?
Polyphenol Oxidase
Racemic Mixture
DNA transferred by cell to cell contact (bacterial sex).
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

30. How many carbon atoms are there in the fatty acid myristic acid?
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Lysine - Arginine - and Histidine
14
Phenophylin

31. Which two amino acids is the aspartame derived from?
Daminozide
Milk
RNA transcribed to DNA
Aspartic Acid and Phenylalanine

32. Name two main gluten proteins.
HPLC has higher pressure than FPLC
Pectin Esterase - Polygalacturonase - Pectin Layase
Gliadins and Glutenins
Degradation of protein and production of acid from sugar at the same time.

33. What is the major color compound in tomatoes?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
1 - 3 - 7-trimethylxanthine
Lycopenes
Milk

34. What is the protein efficiency ratio (PER) of casein?
2.5
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
20 carbons and 4 double bonds
Carrageenan

35. Name 5 chelating agents used in the food industry.
Yes
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Monosodium Glutamate

36. What is the structural difference between chlorophyll and chlocophyllide?
Ascorbic Acid and Citric Acid
Chlocophyllide does not have a phytoltail
Water
Racemic Mixture

37. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
14
A concentrate of microfibrillar proteins of fish muscle.
Bitter
Parabens

38. How many polypeptide chains make up an antibody?
Erythorbic Acid
Four
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

39. What happens to chlorophyll on heating?
Pheophytin forms
Glycosides of anthocyanidins
D: None of the above
Tryptophan

40. What are 3 mesomorphic structures associated with lipids in the liquid state?
Lamellar; Hexagonal I - II; Cubic
It explodes
Lipid oxidation
The speed of a molecule is proportional to the surrounding voltage gradient.

41. Name two reasons why fats are hydrogenated.
Ammonia - Water - Carbon Dioxide
Polyphenols
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Sodium chloride reduces foam stability and sucrose improves foam stability.

42. In genetics What is conjugation?
DNA transferred by cell to cell contact (bacterial sex).
A concentrate of microfibrillar proteins of fish muscle.
Lamellar; Hexagonal I - II; Cubic
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

43. Name two enzymes that are involved in softening fruits.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Pectin Esterase - Polygalacturonase - Pectin Layase
Racemic Mixture
Lamellar; Hexagonal I - II; Cubic

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

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45. What pigment was first designated as anthocyanins?
Fatty Acid (Ester linked) to Fatty Alcohol
Blue pigment in flowers
1 - 3 - 7-trimethylxanthine
Gossypol (it is removed during the oil refining process)

46. What is the main class of color compounds found in raspberries?
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Milk
Anthocyanins
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

47. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Phenylketonuria
Lycopenes
Prolamines
Acetoin

48. Match the number of carbon atoms with the common name of these saturated fatty acids. Carbon #: 4:0 10:0 - 12:0 -14:0 - 16:0 - 18:0Common Name: Myristic - Butyric - Capric - Lauric - Stearic - Palmitic
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Pectin Esterase
Troponins and Tropomyosin

49. What is the enzyme that softens tomatoes?
Troponins and Tropomyosin
Pectin Esterase
DNA transferred by cell to cell contact (bacterial sex).
Daminozide

50. What are the only phenols approved for use in the microbiological preservation of foods?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Parabens
Pectin Esterase