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Food Chemistry

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Answer 50 questions in 15 minutes.
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1. 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
Degradation of protein and production of acid from sugar at the same time.
A concentrate of microfibrillar proteins of fish muscle.
D: None of the above
Degradation of protein and production of acid from sugar at the same time.

2. What does the acronym NPN stand for?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Non-protein nitrogen
D: None of the above
Browning of freshly cut surfaces of fruits and vegetables.

3. What are 3 mesomorphic structures associated with lipids in the liquid state?
Chlocophyllide does not have a phytoltail
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
14
Lamellar; Hexagonal I - II; Cubic

4. What is Carboxy-methyl cellulose often used for?
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
Thickener in foods
Sodium bicarbonate generates CO2

5. Name 3 factors influencing the rate of lipid oxidation in foods.
Bright green
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Anthocyanins

6. What happens to chlorophyll on heating?
Pheophytin forms
Phenylketonuria
Initiation - Propagation - Termination
Gossypol (it is removed during the oil refining process)

7. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Oil in Water
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Sucrose
Covalent (strongest) and Hydrophobic (Weakest)

8. In what food is butyric acid typically found?
A concentrate of microfibrillar proteins of fish muscle.
.05 M HCL
Sodium chloride reduces foam stability and sucrose improves foam stability.
Milk

9. What is a polymorphism?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
pH below positive charge; pH at no charge; pH above negative charge
Initiation - Propagation - Termination
Emulsoids

10. Contains the lowest content of water
Thamautin
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Browning of freshly cut surfaces of fruits and vegetables.
Whole Milk

11. What is catalase?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Fructose
Degradation of protein and production of acid from sugar at the same time.
Polyphenols

12. What is the geometric configuration of double bonds in most natural fatty acids?
Negative log of the hydrogen concentration (mol/l).
Cis
Fatty Acid (Ester linked) to Fatty Alcohol
Water

13. Name 3 chemical agents capable of denaturing proteins.
45% - 52% - 90%
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Milk
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

14. Name three effects of protein denaturation.
Blue pigment in flowers
Racemic Mixture
Daminozide
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

15. What is the protein efficiency ratio (PER) of casein?
Aspartic Acid and Phenylalanine
The speed of a molecule is proportional to the surrounding voltage gradient.
2.5
Erythorbic Acid

16. What are two common reducing agents that break disulfide bonds in proteins?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Pheophytin forms
Lamellar; Hexagonal I - II; Cubic

17. What metabolic end product does the Voges-Proskauer test detect?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Pectin methylesterase & polygalacturonase
Acetoin
Chlocophyllide does not have a phytoltail

18. Name a naturally occurring protein sweetener.
Speed of Light
V=IR and P=VI or I x I x are
Thamautin
Carrageenan

19. What is an isomer that is cheaper than Vitamin C?
Erythorbic Acid
Anomeric
They act as catalysts - speeding the polymerization of acrylamide.
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. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Erythorbic Acid
Sucrose
Sodium chloride reduces foam stability and sucrose improves foam stability.
Onions ( or leeks)

21. Alar is the trade name for what chemical compound?
Polyphenols
Thermus Aqauticus
RNA transcribed to DNA
Daminozide

22. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Anthocyanins
Phenophylin
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Linoleic Acid

23. Define molarity molality - and normality.
Emulsoids
Lysine - Arginine - and Histidine
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

24. 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
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
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Daminozide

25. What are 3 mesomorphic structures associated with lipids in the liquid state?
Lamellar; Hexagonal I - II; Cubic
Emulsoids
Yellow
Speed of Light

26. What is the common name for 9 12 - cis-cis-octa dienoic acid?
RNA transcribed to DNA
Linoleic Acid
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Degradation of protein and production of acid from sugar at the same time.

27. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Onions ( or leeks)
Lipase
A concentrate of microfibrillar proteins of fish muscle.
Covalent (strongest) and Hydrophobic (Weakest)

28. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Pectin Esterase - Polygalacturonase - Pectin Layase
Two aldehydes
Polyphenoloxidase
Chitin

29. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Degradation of protein and production of acid from sugar at the same time.
Capsaicin
Pectin methylesterase & polygalacturonase
Emulsification

30. Alar is the trade name for what chemical compound?
Osmosis
Initiation - Propagation - and Termination
Daminozide
Glycosides of anthocyanidins

31. What is the geometric configuration of double bonds in most natural fatty acids?
Cis
Sodium bicarbonate generates CO2
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Non-protein nitrogen

32. Name 5 chelating agents used in the food industry.
Covalent (strongest) and Hydrophobic (Weakest)
Capsaicin
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
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.

33. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Oil in Water
Prolamines
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

34. Name a commonly used household chemical leavening agent and the gas it generates.
Polyphenoloxidase
Bright green
Sodium bicarbonate generates CO2
Phenylketonuria

35. What are the only phenols approved for use in the microbiological preservation of foods?
Parabens
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.
Pectins
Emulsoids

36. What is the main class of color compounds found in raspberries?
Pectin methylesterase & polygalacturonase
Gossypol (it is removed during the oil refining process)
Anthocyanins
Sucrose

37. Waxes are composed of what two basic chemical entities?
Fatty Acid (Ester linked) to Fatty Alcohol
Phenophylin
Sweet - Salty - Sour - and Bitter
Four

38. What enzyme causes hyrolytic rancidity in milk?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Lipase
Aspartic Acid and Phenylalanine

39. 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.
Bitter
Troponins and Tropomyosin
The speed of a molecule is proportional to the surrounding voltage gradient.

40. In the enzyme Taq Polymerase What does Taq stand for?
Fatty Acid (Ester linked) to Fatty Alcohol
Phenophylin
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

41. Name a commonly used household chemical leavening agent and the gas it generates.
Covalent (strongest) and Hydrophobic (Weakest)
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Sodium bicarbonate generates CO2
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

42. 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
Bitter
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Arachidonic Acid
Cis

43. What does the saponification value measure and how is it measured?
Oil in Water
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Pheophytin forms

44. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Initiation - Propagation - and Termination
Bitter
Sweet - Salty - Sour - and Bitter
Carrageenan

45. What enzyme is most responsible for browning bananas?
Ascorbic Acid and Citric Acid
Polyphenol Oxidase
Lysine - Arginine - and Histidine
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

46. What are the fructose contents in commercial HFCS products.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Plasmids
45% - 52% - 90%
DNA transferred by cell to cell contact (bacterial sex).

47. What is the enzyme responsible for browning in apples and lettuce?
Capsaicin
Polyphenol Oxidase
Onions ( or leeks)
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

48. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
Prolamines
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
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.
RNA transcribed to DNA

49. Name two non-enzymatic browning reactions.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Degradation of protein and production of acid from sugar at the same time.
Carmelization and Maillard
Lipase

50. Which of the following examples of browning is enzymatic in nature? 1. Browning of sugars as a result of heating 2. Browning of freshly cut surfaces of fruits and vegetables 3. Browning of bread during toasting 4. Browning of potato chips
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Browning of freshly cut surfaces of fruits and vegetables.
Olive Green
Polyphenoloxidase

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