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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. 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?
Gossypol (it is removed during the oil refining process)
Troponins and Tropomyosin
Four
.05 M HCL

2. 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
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Racemic Mixture
Carmelization and Maillard
D: None of the above

3. What two common compounds are used together as an antioxidative system?
Fructose
Ascorbic Acid and Citric Acid
2.5
Polyphenol Oxidase

4. What are the limiting amino acids in corn - potato - and green peas?
NaCl (it dissociated to a 2M solution)
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Tryptophan

5. What is the enzyme responsible for browning in apples and lettuce?
Polyphenol Oxidase
Thermus Aqauticus
Acetoin
Gossypol (it is removed during the oil refining process)

6. Which two amino acids is the aspartame derived from?
Aspartic Acid and Phenylalanine
Sodium bicarbonate generates CO2
Sodium chloride reduces foam stability and sucrose improves foam stability.
Olive Green

7. 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.
Four
Ascorbic Acid and Citric Acid
Carrageenan

8. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Plasmids
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Polyphenoloxidase

9. What is the geometric configuration of double bonds in most natural fatty acids?
pH 3-5
Sucrose
Cis
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

10. What does Reichert-Meissert Number measure?
Initiation - Propagation - and Termination
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Primary butyric acid also caproic acid.

11. What does MSG stand for?
Fatty Acid (Ester linked) to Fatty Alcohol
Monosodium Glutamate
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Pectin Esterase

12. At what pH is benzoic acid most effective?
pH 3-5
Bright green
Racemic Mixture
2.5

13. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
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.
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)

14. In genetics What is conjugation?
Water
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
DNA transferred by cell to cell contact (bacterial sex).
Four

15. What is Carboxy-methyl cellulose often used for?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Initiation - Propagation - and Termination
Fructose
Thickener in foods

16. What pigment was first designated as anthocyanins?
Blue pigment in flowers
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Bright green
Covalent (strongest) and Hydrophobic (Weakest)

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

18. What does MSG stand for?
.05
Monosodium Glutamate
Sodium bicarbonate generates CO2
Linoleic Acid

19. Name one way foam stability can be assessed.
Tryptophan
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Gossypol (it is removed during the oil refining process)
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.

20. Is a disaccharide
Sodium bicarbonate generates CO2
D: None of the above
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Sucrose

21. Name two reasons why fats are hydrogenated.
It explodes
Ascorbic Acid and Citric Acid
DNA transferred by cell to cell contact (bacterial sex).
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

22. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
2.5
Phenylketonuria
Gossypol (it is removed during the oil refining process)
Polyphenoloxidase

23. Name 5 proteins with good foaming properties.
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.
Capsaicin
Oil in Water
Water

24. What are the fructose contents in commercial HFCS products.
45% - 52% - 90%
Pectins
.05
Fatty Acid and Alcohol

25. Name 3 factors influencing the rate of lipid oxidation in foods.
Emulsoids
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Onions ( or leeks)
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

26. Contains the lowest content of water
Thickener in foods
Blue pigment in flowers
Whole Milk
Arachidonic Acid

27. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
Polyphenols
Pectin methylesterase & polygalacturonase
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Water

28. Name three factors useful in controlling enzyme activity.
Initiation - Propagation - and Termination
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams 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.

29. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Carrageenan
NaCl (it dissociated to a 2M solution)
Fatty Acid and Alcohol
Olive Green

30. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Pectin Esterase - Polygalacturonase - Pectin Layase
Emulsification
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
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.

31. During freezing What are the two stages in the crystallization process?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Pectin methyl esterase or galacturonase
Fatty Acid (Ester linked) to Fatty Alcohol
Nucleation or crystal formation and crystal growth.

32. What toxic pigment is found in cottonseed endosperm?
Daminozide
Lamellar; Hexagonal I - II; Cubic
Sodium bicarbonate generates CO2
Gossypol (it is removed during the oil refining process)

33. What is an isomer that is cheaper than Vitamin C?
D: None of the above
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Polyphenol Oxidase
Erythorbic Acid

34. Name three non-nutritive sweeteners approved for use in USA?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
pH 3-5
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Phenylketonuria

35. In the enzyme Taq Polymerase What does Taq stand for?
Gliadins and Glutenins
Monosodium Glutamate
Pectins
Thermus Aqauticus

36. At what pH is benzoic acid most effective?
Carmelization and Maillard
Thickener in foods
pH 3-5
Initiation - Propagation - Termination

37. What does the iodine value measure and how is it measured?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Sodium chloride reduces foam stability and sucrose improves foam stability.
Yes
Prolamines

38. What does the 'c' stand for in the equation E=mc2?
Speed of Light
Linoleic Acid
Sodium chloride reduces foam stability and sucrose improves foam stability.
Anthocyanins

39. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Osmosis
Two aldehydes
It explodes

40. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Milk
DNA transferred by cell to cell contact (bacterial sex).
Cis
Orange Juice

41. What are the three stages of oxidative rancidity?
A concentrate of microfibrillar proteins of fish muscle.
Non-protein nitrogen
Initiation - Propagation - and Termination
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

42. What does the acronym NPN stand for?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Non-protein nitrogen
Ascorbic Acid and Citric Acid
Anthocyanins

43. What are the primary secondary - tertiary - and quaternary structures?
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.
Polyphenol Oxidase
Yellow
Emulsification

44. What is acid proteolysis?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Chitin
Degradation of protein and production of acid from sugar at the same time.
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.

45. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Arachidonic Acid
Pectins
Four
Tryptophan

46. Name the most common functional property of phospholipids in food systems.
Sweet - Salty - Sour - and Bitter
Fatty Acid and Alcohol
1 - 3 - 7-trimethylxanthine
Emulsification

47. What are two common reducing agents that break disulfide bonds in proteins?
Sodium bicarbonate generates CO2
Lysine - Arginine - and Histidine
Fat Oxidation
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

48. Name 3 factors influencing the consistency of commercial fats.
2.5
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Polyphenoloxidase
Water

49. What are colloids that are stabilized by a layer of solvation called?
pH 3-5
.05
Primary butyric acid also caproic acid.
Emulsoids

50. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Polyphenoloxidase
RNA transcribed to DNA
Ascorbic Acid and Citric Acid