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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. What does Reichert-Meissert Number measure?
Primary butyric acid also caproic acid.
Gossypol (it is removed during the oil refining process)
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
Polyphenoloxidase

2. Name the two components that comprise the relaxing factor in muscle fibers.
Water
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Troponins and Tropomyosin
DNA transferred by cell to cell contact (bacterial sex).

3. 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?
A concentrate of microfibrillar proteins of fish muscle.
Pectin Esterase
.05 M HCL
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

4. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
V=IR and P=VI or I x I x are
Four
Prolamines
Plasmids

5. In genetics What is conjugation?
Polyphenol Oxidase
ERH=100 x Aw
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.
DNA transferred by cell to cell contact (bacterial sex).

6. Name three effects of protein denaturation.
Osmosis
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
An enzyme that converts hydrogen peroxide to water plus oxygen.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

7. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Carrageenan
DNA transferred by cell to cell contact (bacterial sex).
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Emulsoids

8. What are the only phenols approved for use in the microbiological preservation of foods?
Parabens
Water
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

9. What are the fructose contents in commercial HFCS products.
45% - 52% - 90%
Yes
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
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

10. Which two amino acids is the aspartame derived from?
Gossypol (it is removed during the oil refining process)
HPLC has higher pressure than FPLC
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Aspartic Acid and Phenylalanine

11. What are the four basic flavors perceived by the tongue?
Arachidonic Acid
Glycosides of anthocyanidins
Sweet - Salty - Sour - and Bitter
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.

12. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Phenylketonuria
Onions ( or leeks)
Plasmids
Lamellar; Hexagonal I - II; Cubic

13. Name two reasons why fats are hydrogenated.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Thamautin
pH 3-5
Two aldehydes

14. What is the winterization process for an oil?
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Pheophytin forms
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

15. Name two enzymes that are involved in softening fruits.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Pectin Esterase - Polygalacturonase - Pectin Layase
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Lipase

16. What is the main class of color compounds found in raspberries?
Anthocyanins
Glycosides of anthocyanidins
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Browning of freshly cut surfaces of fruits and vegetables.

17. What is the geometric configuration of double bonds in most natural fatty acids?
Phenylketonuria
Cis
An enzyme that converts hydrogen peroxide to water plus oxygen.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

18. Name 3 physical agents capable of denaturing proteins.
Orange Juice
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
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
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

19. What is a polymorphism?
45% - 52% - 90%
Pheophytia does not have magnesium in porphyrin ring.
Polyphenol Oxidase
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

20. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Fat Oxidation
Orange Juice
Covalent (strongest) and Hydrophobic (Weakest)
Initiation - Propagation - and Termination

21. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
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.
Covalent (strongest) and Hydrophobic (Weakest)
Two aldehydes
Linoleic Acid

22. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
.05
Gossypol (it is removed during the oil refining process)
NaCl (it dissociated to a 2M solution)
The speed of a molecule is proportional to the surrounding voltage gradient.

23. How many polypeptide chains make up an antibody?
Gliadins and Glutenins
Lysine - Arginine - and Histidine
HPLC has higher pressure than FPLC
Four

24. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Bright green
Racemic Mixture
Thamautin

25. When heated ammonium bicarbonate decomposes to form what end products?
Fatty Acid and Alcohol
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Ammonia - Water - Carbon Dioxide
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.

26. What two enzymes degrade pectic substances?
Pectin methylesterase & polygalacturonase
Polyphenol Oxidase
Thickener in foods
pH below positive charge; pH at no charge; pH above negative charge

27. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
Lysine - Arginine - and Histidine
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
RNA transcribed to DNA
Two aldehydes

28. What is the Peroxide Value a measure of?
Sodium bicarbonate generates CO2
Onions ( or leeks)
Fat Oxidation
Sodium chloride reduces foam stability and sucrose improves foam stability.

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

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30. In genetics What is conjugation?
DNA transferred by cell to cell contact (bacterial sex).
Carrageenan
Fatty Acid and Alcohol
Water

31. What enzyme is most responsible for browning bananas?
Polyphenol Oxidase
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
14
Thickener in foods

32. What are the three main steps in the autooxidation of lipids?
Sucrose
Initiation - Propagation - Termination
Gliadins and Glutenins
Sweet - Salty - Sour - and Bitter

33. At low water activity What is the main deteriorative concern?
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.
1 - 3 - 7-trimethylxanthine
Whole Milk
Lipid oxidation

34. What is the fundamental driving of electrophoresis?
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
The speed of a molecule is proportional to the surrounding voltage gradient.
Chlocophyllide does not have a phytoltail
Linoleic Acid

35. Name 5 proteins with good foaming properties.
Osmosis
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.
Orange Juice

36. What toxic pigment is found in cottonseed endosperm?
Negative log of the hydrogen concentration (mol/l).
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Gossypol (it is removed during the oil refining process)
Thamautin

37. What effect would the addition of sodium bicarbonate have to chocolate?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Cis
Osmosis
20 carbons and 4 double bonds

38. Contains the lowest content of water
Chitin
Whole Milk
Arachidonic Acid
Milk

39. 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)
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Emulsoids
Carmelization and Maillard

40. What is the fundamental driving of electrophoresis?
Ascorbic Acid and Citric Acid
Emulsoids
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
The speed of a molecule is proportional to the surrounding voltage gradient.

41. What does the 'c' stand for in the equation E=mc2?
Pectin methylesterase & polygalacturonase
Initiation - Propagation - and Termination
Speed of Light
2.5

42. Name three factors useful in controlling enzyme activity.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Anomeric
Aspartic Acid and Phenylalanine
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

43. What is catalase?
Anthocyanins
Bright green
Bitter
An enzyme that converts hydrogen peroxide to water plus oxygen.

44. Peptide bond formation results in the formation of what secondary compound?
Linoleic Acid
Water
Pectin methylesterase & polygalacturonase
Daminozide

45. What are proteins which are soluble in 50-80% ethanol known as?
RNA transcribed to DNA
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Prolamines
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.

46. Name two enzymes that are involved in softening fruits.
Polyphenols
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Phenylketonuria
Pectin Esterase - Polygalacturonase - Pectin Layase

47. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Oil in Water
Olive Green
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.

48. What is Ohm's Law and What is Power Equation?
Emulsification
Carrageenan
Orange Juice
V=IR and P=VI or I x I x are

49. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Chitin
Yes
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

50. What is Carboxy-methyl cellulose often used for?
Lysine - Arginine - and Histidine
Fatty Acid and Alcohol
Thickener in foods
An enzyme that converts hydrogen peroxide to water plus oxygen.