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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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1. Name three nonpolar polar - and charged amino acids.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Speed of Light

2. Name three non-nutritive sweeteners approved for use in USA?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
45% - 52% - 90%
Thamautin
Acsulfame-K - Saccharin - Cyclamate - Aspartame

3. What is surimi?
A concentrate of microfibrillar proteins of fish muscle.
Whole Milk
Acsulfame-K - Saccharin - Cyclamate - Aspartame
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

4. Name 3 factors influencing the rate of lipid oxidation in foods.
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
20 carbons and 4 double bonds
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Polyphenoloxidase

5. What is a polymorphism?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Anomeric
Fatty Acid (Ester linked) to Fatty Alcohol
Linoleic Acid

6. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
20 carbons and 4 double bonds
Phenophylin
.05 M HCL
Bitter

7. What are the three main steps in the autooxidation of lipids?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Initiation - Propagation - Termination
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
.05 M HCL

8. What two common compounds are used together as an antioxidative system?
Olive Green
Carmelization and Maillard
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Ascorbic Acid and Citric Acid

9. What does MSG stand for?
Monosodium Glutamate
A concentrate of microfibrillar proteins of fish muscle.
D: None of the above
Sodium chloride reduces foam stability and sucrose improves foam stability.

10. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Onions ( or leeks)
Fatty Acid (Ester linked) to Fatty Alcohol
RNA transcribed to DNA

11. What is the chemical nomenclature for caffeine?
NaCl (it dissociated to a 2M solution)
ERH=100 x Aw
1 - 3 - 7-trimethylxanthine
Degradation of protein and production of acid from sugar at the same time.

12. What are colloids that are stabilized by a layer of solvation called?
Two aldehydes
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.
Emulsoids
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

13. What ketohexose is most significant to food chemists?
Fructose
The speed of a molecule is proportional to the surrounding voltage gradient.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Glycosides of anthocyanidins

14. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
1 - 3 - 7-trimethylxanthine
Capsaicin
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
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

15. What is the name given to a mixture of equal parts of Darel Lisomers?
Racemic Mixture
Non-protein nitrogen
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
20 carbons and 4 double bonds

16. What is the main class of color compounds found in raspberries?
Anthocyanins
Sweet - Salty - Sour - and Bitter
Erythorbic Acid
Lipase

17. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Linoleic Acid
Fat Oxidation
Olive Green
Pectin Esterase - Polygalacturonase - Pectin Layase

18. Name one way foam stability can be assessed.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
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.
20 carbons and 4 double bonds
Polyphenoloxidase

19. Name a naturally occurring protein sweetener.
Emulsification
Thamautin
Water
Water

20. What does HLB stand for and What does a high and low HLB value indicate?
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.
Aspartic Acid and Phenylalanine
Tryptophan
Anomeric

21. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Plasmids
Blue pigment in flowers
Anomeric
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

22. What does the saponification value measure and how is it measured?
ERH=100 x Aw
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Arachidonic Acid
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

23. How is pH defined?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Negative log of the hydrogen concentration (mol/l).
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.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

24. What is the major color compound in tomatoes?
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
Onions ( or leeks)
Lycopenes

25. What is the winterization process for an oil?
pH 3-5
ERH=100 x Aw
DNA transferred by cell to cell contact (bacterial sex).
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

26. What is the winterization process for an oil?
Carmelization and Maillard
Two aldehydes
Parabens
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

27. When heated ammonium bicarbonate decomposes to form what end products?
No
HPLC has higher pressure than FPLC
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Ammonia - Water - Carbon Dioxide

28. Name the most common functional property of phospholipids in food systems.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Emulsification
Whole Milk
Nucleation or crystal formation and crystal growth.

29. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Yes
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Lamellar; Hexagonal I - II; Cubic
Oil in Water

30. Name 3 chemical agents capable of denaturing proteins.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Sucrose
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Polyphenols

31. What enzyme causes hyrolytic rancidity in milk?
Glycosides of anthocyanidins
Sodium bicarbonate generates CO2
Lipase
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

32. What are the three stages of oxidative rancidity?
Water
Initiation - Propagation - and Termination
Phenophylin
Prolamines

33. Alar is the trade name for what chemical compound?
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Daminozide
Fatty Acid (Ester linked) to Fatty Alcohol
Pectin methyl esterase or galacturonase

34. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Capsaicin
Covalent (strongest) and Hydrophobic (Weakest)
Water
Primary butyric acid also caproic acid.

35. 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
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Troponins and Tropomyosin
Lysine - Arginine - and Histidine
Primary butyric acid also caproic acid.

36. In what food is butyric acid typically found?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Sodium chloride reduces foam stability and sucrose improves foam stability.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Milk

37. Name 4 advantages of using enzymes in food processing.
Pectin methyl esterase or galacturonase
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
Orange Juice
Initiation - Propagation - Termination

38. What compounds oxidize to form brown color in fruits and vegetables?
Sodium chloride reduces foam stability and sucrose improves foam stability.
Polyphenols
Emulsification
Polyphenoloxidase

39. What effect would the addition of sodium bicarbonate have to chocolate?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Sodium bicarbonate generates CO2
Blue pigment in flowers

40. How many carbon atoms and how many double bonds are there in arachidonic 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.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Thickener in foods
20 carbons and 4 double bonds

41. Name the two components that comprise the relaxing factor in muscle fibers.
Troponins and Tropomyosin
Polyphenol Oxidase
Chitin
It explodes

42. Name three effects of protein denaturation.
Pectin Esterase - Polygalacturonase - Pectin Layase
It explodes
Pheophytia does not have magnesium in porphyrin ring.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

43. What two enzymes degrade pectic substances?
Capsaicin
Pheophytin forms
Yes
Pectin methylesterase & polygalacturonase

44. What is Ohm's Law and What is Power Equation?
RNA transcribed to DNA
1 - 3 - 7-trimethylxanthine
D: None of the above
V=IR and P=VI or I x I x are

45. What is the geometric configuration of double bonds in most natural fatty acids?
Chitin
Parabens
45% - 52% - 90%
Cis

46. When heated ammonium bicarbonate decomposes to form what end products?
Ammonia - Water - Carbon Dioxide
Glycosides of anthocyanidins
Degradation of protein and production of acid from sugar at the same time.
Anomeric

47. What two enzymes degrade pectic substances?
Carmelization and Maillard
Racemic Mixture
Pectin methylesterase & polygalacturonase
DNA transferred by cell to cell contact (bacterial sex).

48. What is a polymorphism?
Troponins and Tropomyosin
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
The speed of a molecule is proportional to the surrounding voltage gradient.
2.5

49. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Pectin methyl esterase or galacturonase
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Onions ( or leeks)
Carrageenan

50. What is Ohm's Law and What is Power Equation?
Cis
V=IR and P=VI or I x I x are
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
20 carbons and 4 double bonds