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Food Chemistry

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Answer 50 questions in 15 minutes.
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1. How does ERH relate to water activity?
20 carbons and 4 double bonds
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Osmosis
ERH=100 x Aw

2. What does the iodine value measure and how is it measured?
Racemic Mixture
Orange Juice
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.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

3. What does the saponification value measure and how is it measured?
pH below positive charge; pH at no charge; pH above negative charge
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
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Speed of Light

4. What happens to chlorophyll on heating?
Covalent (strongest) and Hydrophobic (Weakest)
Pheophytin forms
pH below positive charge; pH at no charge; pH above negative charge
Oil in Water

5. What is an isomer that is cheaper than Vitamin C?
Chlocophyllide does not have a phytoltail
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
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.
Erythorbic Acid

6. What are the three main steps in the autooxidation of lipids?
Glycosides of anthocyanidins
Anthocyanins
Initiation - Propagation - Termination
Polyphenoloxidase

7. What enzyme is most responsible for browning bananas?
Lipase
Polyphenol Oxidase
Anomeric
Daminozide

8. Name one way foam stability can be assessed.
Speed of Light
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.
Initiation - Propagation - Termination
Polyphenols

9. What metabolic end product does the Voges-Proskauer test detect?
Bitter
Acetoin
It explodes
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

10. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Water
Chitin
14
Racemic Mixture

11. What does the 'c' stand for in the equation E=mc2?
Phenylketonuria
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Browning of freshly cut surfaces of fruits and vegetables.
Speed of Light

12. What does the 'c' stand for in the equation E=mc2?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Speed of Light
Fat Oxidation
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

13. Waxes are composed of what two basic chemical entities?
Fatty Acid (Ester linked) to Fatty Alcohol
HPLC has higher pressure than FPLC
2.5
Monosodium Glutamate

14. What two enzymes degrade pectic substances?
Oil in Water
Prolamines
Pectin methylesterase & polygalacturonase
Chlocophyllide does not have a phytoltail

15. Define molarity molality - and normality.
Orange Juice
Lamellar; Hexagonal I - II; Cubic
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Chlocophyllide does not have a phytoltail

16. What are the primary secondary - tertiary - and quaternary structures?
Whole Milk
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.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Browning of freshly cut surfaces of fruits and vegetables.

17. What is an isomer that is cheaper than Vitamin C?
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
Emulsoids
Erythorbic Acid
Initiation - Propagation - and Termination

18. How many polypeptide chains make up an antibody?
Four
Anomeric
Water
2.5

19. What two types of compounds are joined with an ester bond to make a wax?
Daminozide
Gliadins and Glutenins
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Fatty Acid and Alcohol

20. In the enzyme Taq Polymerase What does Taq stand for?
Yes
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Erythorbic Acid
Thermus Aqauticus

21. What is the protein efficiency ratio (PER) of casein?
DNA transferred by cell to cell contact (bacterial sex).
2.5
They act as catalysts - speeding the polymerization of acrylamide.
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.

22. Name a commonly used household chemical leavening agent and the gas it generates.
Sodium bicarbonate generates CO2
They act as catalysts - speeding the polymerization of acrylamide.
Pectin Esterase
Polyphenol Oxidase

23. In what food is butyric acid typically found?
Racemic Mixture
Pectins
Milk
It explodes

24. Name two main gluten proteins.
Racemic Mixture
Pectin Esterase - Polygalacturonase - Pectin Layase
Gliadins and Glutenins
Sucrose

25. Are sorbitol and mannitol sweet?
A concentrate of microfibrillar proteins of fish muscle.
Yes
Carrageenan
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. How is pH defined?
Negative log of the hydrogen concentration (mol/l).
Racemic Mixture
Pheophytia does not have magnesium in porphyrin ring.
Browning of freshly cut surfaces of fruits and vegetables.

27. What is the Peroxide Value a measure of?
Fat Oxidation
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
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.
Browning of freshly cut surfaces of fruits and vegetables.

28. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
RNA transcribed to DNA
Oil in Water
Covalent (strongest) and Hydrophobic (Weakest)
A concentrate of microfibrillar proteins of fish muscle.

29. Is a disaccharide
Sucrose
Primary butyric acid also caproic acid.
Bright green
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

30. In genetics What is conjugation?
Nucleation or crystal formation and crystal growth.
Plasmids
DNA transferred by cell to cell contact (bacterial sex).
1 - 3 - 7-trimethylxanthine

31. 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?
.05 M HCL
Pheophytin forms
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Primary butyric acid also caproic acid.

32. Will lipid oxidation be higher at a water activity of .05 or .5?
.05
Oil in Water
NaCl (it dissociated to a 2M solution)
Osmosis

33. What is the name of the degradation compound of chlorophyll?
Phenophylin
Covalent (strongest) and Hydrophobic (Weakest)
Sodium bicarbonate generates CO2
Lycopenes

34. What does MSG stand for?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Monosodium Glutamate
Ascorbic Acid and Citric Acid

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

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36. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
Pectins
Polyphenoloxidase
Tryptophan
RNA transcribed to DNA

37. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Olive Green
Daminozide
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

38. What is the acid present in fish oil?
Arachidonic Acid
Lipid oxidation
Lycopenes
Tryptophan

39. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Pectin methylesterase & polygalacturonase
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Chlocophyllide does not have a phytoltail

40. What ketohexose is most significant to food chemists?
Daminozide
Chlocophyllide does not have a phytoltail
Daminozide
Fructose

41. Name two non-enzymatic browning reactions.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Plasmids
Aspartic Acid and Phenylalanine
Carmelization and Maillard

42. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Orange Juice
20 carbons and 4 double bonds
It explodes

43. What are colloids that are stabilized by a layer of solvation called?
No
Pectin Esterase
An enzyme that converts hydrogen peroxide to water plus oxygen.
Emulsoids

44. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Pectin methylesterase & polygalacturonase
It explodes
Pectins
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

45. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Carmelization and Maillard
Pectin Esterase - Polygalacturonase - Pectin Layase
Linoleic Acid
Bitter

46. How many carbon atoms and how many double bonds are there in arachidonic acid?
Daminozide
1 - 3 - 7-trimethylxanthine
20 carbons and 4 double bonds
Ammonia - Water - Carbon Dioxide

47. Name 3 factors influencing the rate of lipid oxidation in foods.
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
Glycosides of anthocyanidins
Fructose

48. What two common compounds are used together as an antioxidative system?
Ascorbic Acid and Citric Acid
Blue pigment in flowers
Polyphenols
Oil in Water

49. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Bright green
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Lycopenes
Acsulfame-K - Saccharin - Cyclamate - Aspartame

50. What does Acid Degree Value measure and how is it measured?
Chlocophyllide does not have a phytoltail
Arachidonic Acid
Polyphenols
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

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Food Chemistry

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