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Food Chemistry

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1. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Pectin Esterase
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Capsaicin

2. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Osmosis
The speed of a molecule is proportional to the surrounding voltage gradient.
Fatty Acid (Ester linked) to Fatty Alcohol
Speed of Light

3. Name the most common functional property of phospholipids in food systems.
20 carbons and 4 double bonds
Degradation of protein and production of acid from sugar at the same time.
Emulsification
Degradation of protein and production of acid from sugar at the same time.

4. What does Reichert-Meissert Number measure?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Gossypol (it is removed during the oil refining process)
Primary butyric acid also caproic acid.
14

5. What are the limiting amino acids in corn - potato - and green peas?
Initiation - Propagation - Termination
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Covalent (strongest) and Hydrophobic (Weakest)
Erythorbic Acid

6. What is the structural difference between chlorophyll and chlocophyllide?
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
Anthocyanins
Primary butyric acid also caproic acid.

7. Name a commonly used household chemical leavening agent and the gas it generates.
Sodium bicarbonate generates CO2
Covalent (strongest) and Hydrophobic (Weakest)
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
Phenophylin

8. How many carbon atoms and how many double bonds are there in arachidonic acid?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Lipid oxidation
20 carbons and 4 double bonds
Polyphenol Oxidase

9. What are two common reducing agents that break disulfide bonds in proteins?
Fructose
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

10. How is pH defined?
Pheophytia does not have magnesium in porphyrin ring.
Onions ( or leeks)
Two aldehydes
Negative log of the hydrogen concentration (mol/l).

11. Name 3 physical agents capable of denaturing proteins.
Fatty Acid and Alcohol
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Lipid oxidation
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

12. What compounds oxidize to form brown color in fruits and vegetables?
Polyphenols
Yes
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
D: None of the above

13. How does HPLC differ from FPLC?
ERH=100 x Aw
Glycosides of anthocyanidins
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.
HPLC has higher pressure than FPLC

14. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Polyphenols
Polyphenoloxidase
Initiation - Propagation - Termination

15. What is the major color compound in tomatoes?
Pectin methyl esterase or galacturonase
Thamautin
V=IR and P=VI or I x I x are
Lycopenes

16. What are the primary secondary - tertiary - and quaternary structures?
Arachidonic Acid
They act as catalysts - speeding the polymerization of acrylamide.
Degradation of protein and production of acid from sugar at the same time.
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.

17. 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
Thickener in foods
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Bitter
Lysine - Arginine - and Histidine

18. 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
Thickener in foods
D: None of the above
Daminozide
Primary butyric acid also caproic acid.

19. What happens to a bottle of wine if before you bottle it you forget to put the stuff in it that prevents it from fermenting?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Erythorbic Acid
HPLC has higher pressure than FPLC
It explodes

20. How does ERH relate to water activity?
ERH=100 x Aw
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.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Sodium bicarbonate generates CO2

21. During freezing What are the two stages in the crystallization process?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Polyphenol Oxidase
Nucleation or crystal formation and crystal growth.
Whole Milk

22. Name three effects of protein denaturation.
Nucleation or crystal formation and crystal growth.
Ascorbic Acid and Citric Acid
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
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

23. What is the name of the degradation compound of chlorophyll?
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Fat Oxidation
Glycosides of anthocyanidins
Phenophylin

24. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
They act as catalysts - speeding the polymerization of acrylamide.
Tryptophan
Two aldehydes
Chlocophyllide does not have a phytoltail

25. What are the only phenols approved for use in the microbiological preservation of foods?
Carrageenan
Orange Juice
Parabens
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

26. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Polyphenol Oxidase
Ammonia - Water - Carbon Dioxide
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Pectin methyl esterase or galacturonase

27. What ketohexose is most significant to food chemists?
Speed of Light
Degradation of protein and production of acid from sugar at the same time.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Fructose

28. What is the chemical nature of anthocyanins?
Glycosides of anthocyanidins
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
2.5
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.

29. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Chitin
Daminozide
Pheophytin forms
NaCl (it dissociated to a 2M solution)

30. Name three non-nutritive sweeteners approved for use in USA?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Fat Oxidation
Lysine - Arginine - and Histidine

31. What is the winterization process for an oil?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Browning of freshly cut surfaces of fruits and vegetables.

32. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Fat Oxidation
Bright green
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
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.

33. What is the winterization process for an oil?
Sucrose
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Orange Juice
Cis

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

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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
Emulsification
D: None of the above
Water
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

36. What are the four basic flavors perceived by the tongue?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Chitin
Olive Green
Sweet - Salty - Sour - and Bitter

37. Name a naturally occurring protein sweetener.
Thamautin
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Oil in Water
Pectins

38. What enzyme is most responsible for browning bananas?
Polyphenol Oxidase
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Carrageenan

39. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Cis
2.5
Degradation of protein and production of acid from sugar at the same time.
Water

40. How can a molecular weight of protein - DNA - and RNA be determined?
Chlocophyllide does not have a phytoltail
.05 M HCL
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Glycosides of anthocyanidins

41. What is the geometric configuration of double bonds in most natural fatty acids?
Cis
Bright green
Speed of Light
pH 3-5

42. What is Carboxy-methyl cellulose often used for?
Troponins and Tropomyosin
Thickener in foods
Orange Juice
Thamautin

43. Name three nonpolar polar - and charged amino acids.
20 carbons and 4 double bonds
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Speed of Light
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

44. What is the structural difference between chlorophyll and pheophytia?
Chlocophyllide does not have a phytoltail
Pheophytia does not have magnesium in porphyrin ring.
Racemic Mixture
Sodium chloride reduces foam stability and sucrose improves foam stability.

45. What is the protein efficiency ratio (PER) of casein?
Daminozide
pH 3-5
Oil in Water
2.5

46. What is the name given to a mixture of equal parts of Darel Lisomers?
Racemic Mixture
Pectin methyl esterase or galacturonase
Daminozide
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

47. Give one word for a carbon atom involved in hemiacetal or acetal formation.
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.
Anomeric
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Primary butyric acid also caproic acid.

48. Name the most common functional property of phospholipids in food systems.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Whole Milk
Linoleic Acid
Emulsification

49. What two enzymes degrade pectic substances?
Pectin methylesterase & polygalacturonase
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.
Fatty Acid and Alcohol
Sodium chloride reduces foam stability and sucrose improves foam stability.

50. What is the acid present in fish oil?
Phenylketonuria
Arachidonic Acid
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
RNA transcribed to DNA

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