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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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1. What are the four basic flavors perceived by the tongue?
Polyphenols
Emulsification
Sweet - Salty - Sour - and Bitter
20 carbons and 4 double bonds

2. What ketohexose is most significant to food chemists?
45% - 52% - 90%
20 carbons and 4 double bonds
Fructose
2.5

3. What is a polymorphism?
Pectins
Milk
Pheophytia does not have magnesium in porphyrin ring.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

4. What is the name given to a mixture of equal parts of Darel Lisomers?
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
Water
They act as catalysts - speeding the polymerization of acrylamide.
Racemic Mixture

5. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Parabens
Initiation - Propagation - and Termination
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

6. What does HLB stand for and What does a high and low HLB value indicate?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
20 carbons and 4 double bonds
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.
An enzyme that converts hydrogen peroxide to water plus oxygen.

7. Waxes are composed of what two basic chemical entities?
Bitter
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Fatty Acid (Ester linked) to Fatty Alcohol

8. What are colloids that are stabilized by a layer of solvation called?
Daminozide
Olive Green
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Emulsoids

9. What is the name of the degradation compound of chlorophyll?
Pectin methyl esterase or galacturonase
Sodium chloride reduces foam stability and sucrose improves foam stability.
Acetoin
Phenophylin

10. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Capsaicin
Cis
Lysine - Arginine - and Histidine
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

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

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12. What are the limiting amino acids in corn - potato - and green peas?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Fatty Acid and Alcohol
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Pectin methylesterase & polygalacturonase

13. What does Reichert-Meissert Number measure?
HPLC has higher pressure than FPLC
Primary butyric acid also caproic acid.
Pectin methyl esterase or galacturonase
Onions ( or leeks)

14. What is a polymorphism?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Bright green
Polyphenol Oxidase
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

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

16. Name 5 proteins with good foaming properties.
Phenylketonuria
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams 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.
14

17. 20 grams of amylose is added to 80 grams of water in a bearker; the boiling point is measured with an ordinary mercury-in-glass thermometer. What is the observed boiling point of the material in the beaker?
Pectin Esterase
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Bitter
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.

18. What does the 'c' stand for in the equation E=mc2?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
HPLC has higher pressure than FPLC
Speed of Light
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

19. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
1 - 3 - 7-trimethylxanthine
D: None of the above
Phenylketonuria
Pectin methyl esterase or galacturonase

20. What does HLB stand for and What does a high and low HLB value indicate?
Emulsification
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Milk
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.

21. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Milk
pH below positive charge; pH at no charge; pH above negative charge
Primary butyric acid also caproic acid.
Bright green

22. What pigment was first designated as anthocyanins?
Water
An enzyme that converts hydrogen peroxide to water plus oxygen.
Blue pigment in flowers
Yes

23. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Tryptophan
Pectin methyl esterase or galacturonase
NaCl (it dissociated to a 2M solution)
Troponins and Tropomyosin

24. Alar is the trade name for what chemical compound?
Daminozide
HPLC has higher pressure than FPLC
Polyphenol Oxidase
Troponins and Tropomyosin

25. Alar is the trade name for what chemical compound?
Cis
Polyphenol Oxidase
Daminozide
Milk

26. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
pH below positive charge; pH at no charge; pH above negative charge
Polyphenoloxidase
Oil in Water
Anthocyanins

27. 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
Non-protein nitrogen
Pectin Esterase
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Lycopenes

28. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Emulsification
Chitin
Gliadins and Glutenins
Pectin Esterase

29. What is the protein efficiency ratio (PER) of casein?
Two aldehydes
Yellow
2.5
Cis

30. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Aspartic Acid and Phenylalanine
Orange Juice
Linoleic Acid
14

31. How can a molecular weight of protein - DNA - and RNA be determined?
Speed of Light
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
It explodes
Linoleic Acid

32. What toxic pigment is found in cottonseed endosperm?
Yellow
Gossypol (it is removed during the oil refining process)
ERH=100 x Aw
ERH=100 x Aw

33. What is the acid present in fish oil?
Bright green
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
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
Arachidonic Acid

34. What is the geometric configuration of double bonds in most natural fatty acids?
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Cis
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Polyphenols

35. 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.
Glycosides of anthocyanidins
45% - 52% - 90%
Nucleation or crystal formation and crystal growth.

36. What does the 'c' stand for in the equation E=mc2?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Speed of Light
Thamautin
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

37. How many carbon atoms and how many double bonds are there in arachidonic acid?
Orange Juice
20 carbons and 4 double bonds
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
Sweet - Salty - Sour - and Bitter

38. 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.
Fat Oxidation
Ammonia - Water - Carbon Dioxide
DNA transferred by cell to cell contact (bacterial sex).

39. What are proteins which are soluble in 50-80% ethanol known as?
Pheophytin forms
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Prolamines
A concentrate of microfibrillar proteins of fish muscle.

40. 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
Bright green
Oil in Water
Two aldehydes

41. 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
Monosodium Glutamate
Cis
45% - 52% - 90%
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

42. What two types of compounds are joined with an ester bond to make a wax?
Fatty Acid and Alcohol
Lycopenes
No
Acsulfame-K - Saccharin - Cyclamate - Aspartame

43. Alar is the trade name for what chemical compound?
Ascorbic Acid and Citric Acid
Daminozide
.05
Troponins and Tropomyosin

44. Are sorbitol and mannitol sweet?
Sodium chloride reduces foam stability and sucrose improves foam stability.
14
Sodium bicarbonate generates CO2
Yes

45. How many carbon atoms are there in the fatty acid myristic acid?
Onions ( or leeks)
.05 M HCL
14
Olive Green

46. Define molarity molality - and normality.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Blue pigment in flowers
Acetoin
An enzyme that converts hydrogen peroxide to water plus oxygen.

47. What two common compounds are used together as an antioxidative system?
Water
Ascorbic Acid and Citric Acid
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Prolamines

48. What are the only phenols approved for use in the microbiological preservation of foods?
Monosodium Glutamate
Parabens
Prolamines
Ascorbic Acid and Citric Acid

49. What does the acronym NPN stand for?
Gliadins and Glutenins
Olive Green
Fructose
Non-protein nitrogen

50. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Linoleic Acid
Covalent (strongest) and Hydrophobic (Weakest)
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Non-protein nitrogen