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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. What are 3 mesomorphic structures associated with lipids in the liquid state?
Bright green
Chitin
Thermus Aqauticus
Lamellar; Hexagonal I - II; Cubic

2. What is Carboxy-methyl cellulose often used for?
Linoleic Acid
Thickener in foods
Pheophytia does not have magnesium in porphyrin ring.
Glycosides of anthocyanidins

3. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Lycopenes
Gliadins and Glutenins
Bitter
No

4. Peptide bond formation results in the formation of what secondary compound?
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.
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.
NaCl (it dissociated to a 2M solution)
Water

5. What are the fructose contents in commercial HFCS products.
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.
Orange Juice
45% - 52% - 90%
Sweet - Salty - Sour - and Bitter

6. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Oil in Water
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.
Tryptophan
Polyphenol Oxidase

7. What is the structural difference between chlorophyll and chlocophyllide?
Chlocophyllide does not have a phytoltail
Ammonia - Water - Carbon Dioxide
Racemic Mixture
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

8. What does Reichert-Meissert Number measure?
Chitin
Degradation of protein and production of acid from sugar at the same time.
HPLC has higher pressure than FPLC
Primary butyric acid also caproic acid.

9. How does ERH relate to water activity?
Daminozide
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Polyphenols
ERH=100 x Aw

10. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Orange Juice
No
NaCl (it dissociated to a 2M solution)
Pectin Esterase

11. What does Acid Degree Value measure and how is it measured?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Linoleic Acid
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.
Osmosis

12. Name three non-nutritive sweeteners approved for use in USA?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Negative log of the hydrogen concentration (mol/l).
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Polyphenol Oxidase

13. What are the three main steps in the autooxidation of lipids?
Initiation - Propagation - Termination
Carrageenan
Lamellar; Hexagonal I - II; Cubic
V=IR and P=VI or I x I x are

14. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Sodium chloride reduces foam stability and sucrose improves foam stability.
Anomeric
The speed of a molecule is proportional to the surrounding voltage gradient.
Fat Oxidation

15. Name 5 proteins with good foaming properties.
Orange Juice
Sodium bicarbonate generates CO2
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.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

16. What is the major color compound in tomatoes?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Emulsification
Lamellar; Hexagonal I - II; Cubic
Lycopenes

17. What is Ohm's Law and What is Power Equation?
V=IR and P=VI or I x I x are
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Anthocyanins
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

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
Water
No
Oil in Water
D: None of the above

19. What are the three stages of oxidative rancidity?
Initiation - Propagation - and Termination
Sucrose
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Orange Juice

20. Name three nonpolar polar - and charged amino acids.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic 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.
Sodium bicarbonate generates CO2
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

21. Name 5 chelating agents used in the food industry.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
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.
Polyphenol Oxidase
Gliadins and Glutenins

22. What two common compounds are used together as an antioxidative system?
Fatty Acid and Alcohol
45% - 52% - 90%
Sucrose
Ascorbic Acid and Citric Acid

23. What effect would the addition of sodium bicarbonate have to chocolate?
Pheophytia does not have magnesium in porphyrin ring.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Pheophytia does not have magnesium in porphyrin ring.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

24. When heated ammonium bicarbonate decomposes to form what end products?
Ammonia - Water - Carbon Dioxide
Plasmids
Speed of Light
45% - 52% - 90%

25. What is the protein efficiency ratio (PER) of casein?
Sodium chloride reduces foam stability and sucrose improves foam stability.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
2.5

26. What is a polymorphism?
Yes
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Phenophylin

27. What is the chemical nomenclature for caffeine?
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.
1 - 3 - 7-trimethylxanthine
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.
Acetoin

28. What does the 'c' stand for in the equation E=mc2?
Speed of Light
Lysine - Arginine - and Histidine
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
2.5

29. Name a naturally occurring protein sweetener.
Thamautin
Arachidonic Acid
Lipid oxidation
Monosodium Glutamate

30. What is the main class of color compounds found in raspberries?
Anthocyanins
HPLC has higher pressure than FPLC
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Sodium bicarbonate generates CO2

31. Name two non-enzymatic browning reactions.
Carmelization and Maillard
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
A concentrate of microfibrillar proteins of fish muscle.
Gliadins and Glutenins

32. Name two enzymes that are involved in softening fruits.
Ascorbic Acid and Citric Acid
Emulsification
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Pectin Esterase - Polygalacturonase - Pectin Layase

33. What ketohexose is most significant to food chemists?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Fructose
A concentrate of microfibrillar proteins of fish muscle.
ERH=100 x Aw

34. 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
D: None of the above
Thamautin
Initiation - Propagation - Termination
Emulsoids

35. Does kosmotrophil ion discourage water structure?
No
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Monosodium Glutamate
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

36. Are sorbitol and mannitol sweet?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Yes
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Non-protein nitrogen

37. Name three effects of protein denaturation.
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)
The speed of a molecule is proportional to the surrounding voltage gradient.
Ascorbic Acid and Citric Acid

38. What does the iodine value measure and how is it measured?
Bright green
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Erythorbic Acid
Pectin Esterase - Polygalacturonase - Pectin Layase

39. Name 3 factors influencing the consistency of commercial fats.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Primary butyric acid also caproic acid.
Osmosis
V=IR and P=VI or I x I x are

40. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Polyphenol Oxidase
Nucleation or crystal formation and crystal growth.
Thickener in foods
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

41. Name 4 advantages of using enzymes in food processing.
Polyphenoloxidase
Carrageenan
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

42. Name two non-enzymatic browning reactions.
.05 M HCL
Carmelization and Maillard
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Pheophytia does not have magnesium in porphyrin ring.

43. 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?
It explodes
Carmelization and Maillard
Browning of freshly cut surfaces of fruits and vegetables.
Sweet - Salty - Sour - and Bitter

44. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Fructose
Sucrose
Olive Green
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

45. What is the structural difference between chlorophyll and chlocophyllide?
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.
Chlocophyllide does not have a phytoltail
Emulsification
Daminozide

46. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Water
HPLC has higher pressure than FPLC
.05 M HCL
Gliadins and Glutenins

47. Name two reasons why fats are hydrogenated.
Pectin Esterase - Polygalacturonase - Pectin Layase
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
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.
Yellow

48. What does the acronym NPN stand for?
Non-protein nitrogen
Prolamines
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
No

49. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Linoleic Acid
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Monosodium Glutamate

50. What are the primary secondary - tertiary - and quaternary structures?
1 - 3 - 7-trimethylxanthine
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
Acsulfame-K - Saccharin - Cyclamate - Aspartame
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.