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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 is catalase?
Lipase
Bright green
1 - 3 - 7-trimethylxanthine
An enzyme that converts hydrogen peroxide to water plus oxygen.

2. Name 3 factors influencing the consistency of commercial fats.
Olive Green
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Pheophytin forms
Speed of Light

3. Alar is the trade name for what chemical compound?
Blue pigment in flowers
Gossypol (it is removed during the oil refining process)
14
Daminozide

4. What does the acronym NPN stand for?
Non-protein nitrogen
Ammonia - Water - Carbon Dioxide
Fatty Acid and Alcohol
Oil in Water

5. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Milk
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Olive Green

6. How can a molecular weight of protein - DNA - and RNA be determined?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Thamautin
Troponins and Tropomyosin

7. What are 3 mesomorphic structures associated with lipids in the liquid state?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
An enzyme that converts hydrogen peroxide to water plus oxygen.
Lamellar; Hexagonal I - II; Cubic
Water

8. How does ERH relate to water activity?
ERH=100 x Aw
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
DNA transferred by cell to cell contact (bacterial sex).
Nucleation or crystal formation and crystal growth.

9. Name 5 chelating agents used in the food industry.
Non-protein nitrogen
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)
Fatty Acid and Alcohol

10. Name two main gluten proteins.
NaCl (it dissociated to a 2M solution)
Plasmids
Gliadins and Glutenins
Linoleic Acid

11. Name two main gluten proteins.
Cis
Tryptophan
HPLC has higher pressure than FPLC
Gliadins and Glutenins

12. 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?
Aspartic Acid and Phenylalanine
It explodes
Lamellar; Hexagonal I - II; Cubic
Yellow

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.
Chlocophyllide does not have a phytoltail
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Sodium chloride reduces foam stability and sucrose improves foam stability.

14. What is surimi?
A concentrate of microfibrillar proteins of fish muscle.
Gliadins and Glutenins
Ascorbic Acid and Citric Acid
1 - 3 - 7-trimethylxanthine

15. Name 3 chemical agents capable of denaturing proteins.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
pH below positive charge; pH at no charge; pH above negative charge
Pectin methylesterase & polygalacturonase
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

16. In genetics What is conjugation?
Lysine - Arginine - and Histidine
Gliadins and Glutenins
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
DNA transferred by cell to cell contact (bacterial sex).

17. At low water activity What is the main deteriorative concern?
Lipid oxidation
Pectin Esterase
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.

18. Name two non-enzymatic browning reactions.
Pectin methylesterase & polygalacturonase
Racemic Mixture
Carmelization and Maillard
Blue pigment in flowers

19. At low water activity What is the main deteriorative concern?
Four
Lipid oxidation
Milk
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

20. What are proteins which are soluble in 50-80% ethanol known as?
Blue pigment in flowers
Arachidonic Acid
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Prolamines

21. What two common compounds are used together as an antioxidative system?
Sucrose
Initiation - Propagation - Termination
Ascorbic Acid and Citric Acid
Water

22. What two common compounds are used together as an antioxidative system?
Sucrose
Fructose
Polyphenols
Ascorbic Acid and Citric Acid

23. Which two amino acids is the aspartame derived from?
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Olive Green
Ammonia - Water - Carbon Dioxide
Aspartic Acid and Phenylalanine

24. Name 4 advantages of using enzymes in food processing.
A concentrate of microfibrillar proteins of fish muscle.
Pheophytin forms
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
Tryptophan

25. 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
Oil in Water
Nucleation or crystal formation and crystal growth.
Ammonia - Water - Carbon Dioxide

26. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Pectins
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Carrageenan
Plasmids

27. During freezing What are the two stages in the crystallization process?
Initiation - Propagation - Termination
Nucleation or crystal formation and crystal growth.
V=IR and P=VI or I x I x are
.05

28. Will lipid oxidation be higher at a water activity of .05 or .5?
Capsaicin
Lamellar; Hexagonal I - II; Cubic
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.
.05

29. Name a commonly used household chemical leavening agent and the gas it generates.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
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
Sodium bicarbonate generates CO2

30. What does MSG stand for?
Monosodium Glutamate
Troponins and Tropomyosin
Onions ( or leeks)
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

31. What are two common reducing agents that break disulfide bonds in proteins?
Water
No
Degradation of protein and production of acid from sugar at the same time.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

32. Name three factors useful in controlling enzyme activity.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
RNA transcribed to DNA
Troponins and Tropomyosin
Blue pigment in flowers

33. What is Ohm's Law and What is Power Equation?
V=IR and P=VI or I x I x are
It explodes
Fatty Acid and Alcohol
Capsaicin

34. What two enzymes degrade pectic substances?
Pectin methylesterase & polygalacturonase
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Sweet - Salty - Sour - and Bitter
V=IR and P=VI or I x I x are

35. 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
Lipase
Fatty Acid (Ester linked) to Fatty Alcohol

36. What are the limiting amino acids in corn - potato - and green peas?
Plasmids
Milk
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Degradation of protein and production of acid from sugar at the same time.

37. What is the protein efficiency ratio (PER) of casein?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Pectin methyl esterase or galacturonase
2.5
Gliadins and Glutenins

38. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Olive Green
D: None of the above
Two aldehydes

39. What are soluble polymers of anhydro-galacturonic acid and its esters called?
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
Fatty Acid (Ester linked) to Fatty Alcohol
Pectins
Carmelization and Maillard

40. Is a disaccharide
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Sucrose
Initiation - Propagation - Termination
Prolamines

41. How is pH defined?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
1 - 3 - 7-trimethylxanthine
Negative log of the hydrogen concentration (mol/l).
Yellow

42. How is pH defined?
NaCl (it dissociated to a 2M solution)
Fatty Acid and Alcohol
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Negative log of the hydrogen concentration (mol/l).

43. What does the acronym NPN stand for?
D: None of the above
Bright green
Non-protein nitrogen
They act as catalysts - speeding the polymerization of acrylamide.

44. What is the name given to a mixture of equal parts of Darel Lisomers?
Sucrose
Ammonia - Water - Carbon Dioxide
Racemic Mixture
ERH=100 x Aw

45. 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
Polyphenols
Yes
Polyphenol Oxidase

46. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Sodium bicarbonate generates CO2
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.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

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

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48. What are 3 mesomorphic structures associated with lipids in the liquid state?
Speed of Light
Lamellar; Hexagonal I - II; Cubic
V=IR and P=VI or I x I x are
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

49. Name three effects of protein denaturation.
.05 M HCL
Racemic Mixture
Water
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

50. Name a commonly used household chemical leavening agent and the gas it generates.
Pectin methylesterase & polygalacturonase
Carrageenan
Anomeric
Sodium bicarbonate generates CO2