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Food Chemistry

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Answer 50 questions in 15 minutes.
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1. What compounds oxidize to form brown color in fruits and vegetables?
Bright green
Emulsoids
Milk
Polyphenols

2. Name the strongest biochemical bond and the weakest biochemical bond.
D: None of the above
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Covalent (strongest) and Hydrophobic (Weakest)
Troponins and Tropomyosin

3. In the enzyme Taq Polymerase What does Taq stand for?
Thermus Aqauticus
Degradation of protein and production of acid from sugar at the same time.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
The speed of a molecule is proportional to the surrounding voltage gradient.

4. What enzyme causes hyrolytic rancidity in milk?
Water
Monosodium Glutamate
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Lipase

5. What is the main class of color compounds found in raspberries?
Anthocyanins
Non-protein nitrogen
Water
Yellow

6. What does the acronym NPN stand for?
Gliadins and Glutenins
Non-protein nitrogen
Two aldehydes
Initiation - Propagation - Termination

7. What charge will a protein have when the pH of its solution is below at - and above its pKa?
pH below positive charge; pH at no charge; pH above negative charge
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Milk
RNA transcribed to DNA

8. What are 3 mesomorphic structures associated with lipids in the liquid state?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
RNA transcribed to DNA
Lamellar; Hexagonal I - II; Cubic
HPLC has higher pressure than FPLC

9. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Thamautin
Pectins
Two aldehydes
Chlocophyllide does not have a phytoltail

10. What is Ohm's Law and What is Power Equation?
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
pH 3-5
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

11. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Pheophytin forms
RNA transcribed to DNA
They act as catalysts - speeding the polymerization of acrylamide.

12. Which two amino acids is the aspartame derived from?
Tryptophan
Aspartic Acid and Phenylalanine
Racemic Mixture
RNA transcribed to DNA

13. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
ERH=100 x Aw
Tryptophan
pH 3-5
Sucrose

14. What is acid proteolysis?
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.
Degradation of protein and production of acid from sugar at the same time.
Anthocyanins
Blue pigment in flowers

15. How many carbon atoms are there in the fatty acid myristic acid?
14
Oil in Water
DNA transferred by cell to cell contact (bacterial sex).
Thickener in foods

16. What are the only phenols approved for use in the microbiological preservation of foods?
Parabens
Aspartic Acid and Phenylalanine
Glycosides of anthocyanidins
2.5

17. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Initiation - Propagation - Termination
Orange Juice
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Bitter

18. What are the fructose contents in commercial HFCS products.
14
Two aldehydes
Gossypol (it is removed during the oil refining process)
45% - 52% - 90%

19. What happens to chlorophyll on heating?
Emulsoids
Pheophytin forms
Racemic Mixture
pH 3-5

20. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
The speed of a molecule is proportional to the surrounding voltage gradient.
Sodium chloride reduces foam stability and sucrose improves foam stability.
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
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

21. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
Milk
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
RNA transcribed to DNA
Capsaicin

22. How does HPLC differ from FPLC?
Chitin
HPLC has higher pressure than FPLC
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Thermus Aqauticus

23. What is the structural difference between chlorophyll and pheophytia?
Carrageenan
Chlocophyllide does not have a phytoltail
Milk
Pheophytia does not have magnesium in porphyrin ring.

24. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
1 - 3 - 7-trimethylxanthine
Olive Green
Fatty Acid and Alcohol
Water

25. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Two aldehydes
Lycopenes
Polyphenol Oxidase
.05 M HCL

26. 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)
Acetoin
Fat Oxidation
Pectins

27. What are 3 mesomorphic structures associated with lipids in the liquid state?
45% - 52% - 90%
.05
Lamellar; Hexagonal I - II; Cubic
Two aldehydes

28. Is a disaccharide
Pectin methyl esterase or galacturonase
Sucrose
Carmelization and Maillard
Pectin methyl esterase or galacturonase

29. 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
Chitin
Two aldehydes
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

30. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Oil in Water
Browning of freshly cut surfaces of fruits and vegetables.
Osmosis
V=IR and P=VI or I x I x are

31. 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?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Polyphenoloxidase
It explodes
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.

32. Alar is the trade name for what chemical compound?
Polyphenols
Daminozide
Blue pigment in flowers
Polyphenol Oxidase

33. Name 5 chelating agents used in the food industry.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Chlocophyllide does not have a phytoltail
Thickener in foods

34. Name two non-enzymatic browning reactions.
Carmelization and Maillard
Initiation - Propagation - and Termination
pH 3-5
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

35. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Chitin
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Water

36. Define molarity molality - and normality.
Prolamines
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 methylesterase & polygalacturonase
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

37. What is the fundamental driving of electrophoresis?
Sweet - Salty - Sour - and Bitter
The speed of a molecule is proportional to the surrounding voltage gradient.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Fructose

38. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Negative log of the hydrogen concentration (mol/l).
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Osmosis

39. What are the primary secondary - tertiary - and quaternary structures?
RNA transcribed to DNA
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.
Emulsification
Carrageenan

40. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
.05 M HCL
NaCl (it dissociated to a 2M solution)

41. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Pectin Esterase
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Pectin methyl esterase or galacturonase
Negative log of the hydrogen concentration (mol/l).

42. What is the enzyme that softens tomatoes?
Pectin Esterase
pH below positive charge; pH at no charge; pH above negative charge
Carmelization and Maillard
Fat Oxidation

43. What enzyme causes hyrolytic rancidity in milk?
Olive Green
Lipase
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
No

44. In genetics What is conjugation?
DNA transferred by cell to cell contact (bacterial sex).
Nucleation or crystal formation and crystal growth.
Lycopenes
Initiation - Propagation - and Termination

45. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Primary butyric acid also caproic acid.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
They act as catalysts - speeding the polymerization of acrylamide.
Lycopenes

46. What is the structural difference between chlorophyll and chlocophyllide?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Chlocophyllide does not have a phytoltail
Sweet - Salty - Sour - and Bitter

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

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48. What is the common name for 9 12 - cis-cis-octa dienoic 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.
Whole Milk
Bright green
Linoleic Acid

49. Alar is the trade name for what chemical compound?
Two aldehydes
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.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Daminozide

50. What is an isomer that is cheaper than Vitamin C?
Erythorbic Acid
Pectin methyl esterase or galacturonase
Water
Osmosis