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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. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Carrageenan
Daminozide
Water
Pheophytia does not have magnesium in porphyrin ring.

2. What are the only phenols approved for use in the microbiological preservation of foods?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Prolamines
Ammonia - Water - Carbon Dioxide
Parabens

3. What is the chemical nomenclature for caffeine?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Bright green
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
1 - 3 - 7-trimethylxanthine

4. What is the major color compound in tomatoes?
Monosodium Glutamate
Lycopenes
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
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.

5. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Polyphenol Oxidase
Pectins
Daminozide
Tryptophan

6. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Thamautin
Carmelization and Maillard
Osmosis
Capsaicin

7. 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)
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
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.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

8. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Water
Carrageenan
Cis
They act as catalysts - speeding the polymerization of acrylamide.

9. Name one way foam stability can be assessed.
Thamautin
Polyphenols
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.
Sodium bicarbonate generates CO2

10. What is the acid present in fish oil?
Thamautin
Covalent (strongest) and Hydrophobic (Weakest)
Arachidonic Acid
20 carbons and 4 double bonds

11. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Carmelization and Maillard
ERH=100 x Aw
Polyphenol Oxidase
Polyphenoloxidase

12. What ketohexose is most significant to food chemists?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Fructose
Four
Orange Juice

13. How do sodium chloride and sucrose affect foam stability?
Sodium chloride reduces foam stability and sucrose improves foam stability.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Two aldehydes
Lipase

14. How is pH defined?
Carrageenan
Negative log of the hydrogen concentration (mol/l).
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Polyphenol Oxidase

15. How many carbon atoms are there in the fatty acid myristic acid?
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Cis
14
Lamellar; Hexagonal I - II; Cubic

16. What two common compounds are used together as an antioxidative system?
Yellow
Fat Oxidation
HPLC has higher pressure than FPLC
Ascorbic Acid and Citric Acid

17. Will lipid oxidation be higher at a water activity of .05 or .5?
.05
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Initiation - Propagation - Termination
A concentrate of microfibrillar proteins of fish muscle.

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?
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.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Pectin methyl esterase or galacturonase
.05 M HCL

19. How many carbon atoms and how many double bonds are there in arachidonic acid?
Oil in Water
20 carbons and 4 double bonds
Acetoin
Lysine - Arginine - and Histidine

20. Contains the lowest content of water
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
RNA transcribed to DNA
Whole Milk
Pectins

21. In the enzyme Taq Polymerase What does Taq stand for?
Oil in Water
Lamellar; Hexagonal I - II; Cubic
Thermus Aqauticus
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

22. Is a disaccharide
Lipid oxidation
No
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Sucrose

23. What toxic pigment is found in cottonseed endosperm?
NaCl (it dissociated to a 2M solution)
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Gossypol (it is removed during the oil refining process)
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.

24. What is the structural difference between chlorophyll and chlocophyllide?
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Degradation of protein and production of acid from sugar at the same time.
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.
Chlocophyllide does not have a phytoltail

25. What are two common reducing agents that break disulfide bonds in proteins?
Four
Bright green
Two aldehydes
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

26. During freezing What are the two stages in the crystallization process?
Aspartic Acid and Phenylalanine
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
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.
Nucleation or crystal formation and crystal growth.

27. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
.05
Nucleation or crystal formation and crystal growth.
Fatty Acid (Ester linked) to Fatty Alcohol
Water

28. What effect would the addition of sodium bicarbonate have to chocolate?
ERH=100 x Aw
Degradation of protein and production of acid from sugar at the same time.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
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.

29. What pigment was first designated as anthocyanins?
Pheophytia does not have magnesium in porphyrin ring.
Daminozide
Blue pigment in flowers
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.

30. What does HLB stand for and What does a high and low HLB value indicate?
Ascorbic Acid and Citric Acid
Lysine - Arginine - and Histidine
Aspartic Acid and Phenylalanine
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.

31. What enzyme causes hyrolytic rancidity in milk?
Lipase
V=IR and P=VI or I x I x are
Carmelization and Maillard
It explodes

32. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
The speed of a molecule is proportional to the surrounding voltage gradient.
Sodium bicarbonate generates CO2
Orange Juice
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

33. 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.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
An enzyme that converts hydrogen peroxide to water plus oxygen.

34. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Carmelization and Maillard
V=IR and P=VI or I x I x are
Pectin methyl esterase or galacturonase

35. What is surimi?
Bright green
Browning of freshly cut surfaces of fruits and vegetables.
Whole Milk
A concentrate of microfibrillar proteins of fish muscle.

36. How is pH defined?
Negative log of the hydrogen concentration (mol/l).
Aspartic Acid and Phenylalanine
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
It explodes

37. What are the four basic flavors perceived by the tongue?
Carmelization and Maillard
Sweet - Salty - Sour - and Bitter
Gossypol (it is removed during the oil refining process)
Water

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

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39. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Linoleic Acid
20 carbons and 4 double bonds
D: None of the above
pH 3-5

40. Name two enzymes that are involved in softening fruits.
Pectin Esterase - Polygalacturonase - Pectin Layase
Yes
Carrageenan
1 - 3 - 7-trimethylxanthine

41. What enzyme causes hyrolytic rancidity in milk?
Lipase
Fatty Acid (Ester linked) to Fatty Alcohol
Milk
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

42. Does kosmotrophil ion discourage water structure?
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
Primary butyric acid also caproic acid.
Plasmids
No

43. What is the structural difference between chlorophyll and pheophytia?
A concentrate of microfibrillar proteins of fish muscle.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Pheophytia does not have magnesium in porphyrin ring.
Initiation - Propagation - Termination

44. 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.
Chitin
Lipid oxidation
RNA transcribed to DNA

45. What is the Peroxide Value a measure of?
Linoleic Acid
Yes
Fat Oxidation
Pectin Esterase - Polygalacturonase - Pectin Layase

46. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Pectin methylesterase & polygalacturonase
Yellow
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
No

47. In genetics What is conjugation?
DNA transferred by cell to cell contact (bacterial sex).
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Pectin Esterase - Polygalacturonase - Pectin Layase
Onions ( or leeks)

48. In the enzyme Taq Polymerase What does Taq stand for?
Glycosides of anthocyanidins
Olive Green
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Thermus Aqauticus

49. 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.
V=IR and P=VI or I x I x are
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Phenophylin

50. Which two amino acids is the aspartame derived from?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Aspartic Acid and Phenylalanine
Water
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)