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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. 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
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.
Water
.05

2. How does ERH relate to water activity?
Tryptophan
Bright green
Sodium chloride reduces foam stability and sucrose improves foam stability.
ERH=100 x Aw

3. What pigment was first designated as anthocyanins?
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Blue pigment in flowers
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

4. Name three nonpolar polar - and charged amino acids.
Tryptophan
Pectin methylesterase & polygalacturonase
Primary butyric acid also caproic acid.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

5. What is surimi?
A concentrate of microfibrillar proteins of fish muscle.
DNA transferred by cell to cell contact (bacterial sex).
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
Emulsoids

6. What is the enzyme that softens tomatoes?
A concentrate of microfibrillar proteins of fish muscle.
Aspartic Acid and Phenylalanine
Pectin Esterase
Chitin

7. What enzyme is most responsible for browning bananas?
Polyphenol Oxidase
Pectins
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Polyphenols

8. How does HPLC differ from FPLC?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
2.5
Fructose
HPLC has higher pressure than FPLC

9. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Yellow
Water
Anomeric
Sucrose

10. Alar is the trade name for what chemical compound?
It explodes
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
1 - 3 - 7-trimethylxanthine
Daminozide

11. What does MSG stand for?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Monosodium Glutamate
ERH=100 x Aw
.05 M HCL

12. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Lamellar; Hexagonal I - II; Cubic
Polyphenols
Anomeric
Phenylketonuria

13. 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?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Polyphenol Oxidase
Emulsification
Bitter

14. What are proteins which are soluble in 50-80% ethanol known as?
Tryptophan
Lamellar; Hexagonal I - II; Cubic
Prolamines
Thickener in foods

15. What are colloids that are stabilized by a layer of solvation called?
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.
Non-protein nitrogen
Lysine - Arginine - and Histidine
Emulsoids

16. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Glycosides of anthocyanidins
Fatty Acid (Ester linked) to Fatty Alcohol
.05
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

17. During freezing What are the two stages in the crystallization process?
Nucleation or crystal formation and crystal growth.
Pheophytin forms
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
.05

18. What is the winterization process for an oil?
Fructose
Lamellar; Hexagonal I - II; Cubic
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
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

19. What are the four basic flavors perceived by the tongue?
Pectins
Linoleic Acid
Sweet - Salty - Sour - and Bitter
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

20. What are the four basic flavors perceived by the tongue?
DNA transferred by cell to cell contact (bacterial sex).
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Sweet - Salty - Sour - and Bitter
Linoleic Acid

21. What is Ohm's Law and What is Power Equation?
Lipid oxidation
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.
Thickener in foods
V=IR and P=VI or I x I x are

22. Will lipid oxidation be higher at a water activity of .05 or .5?
Initiation - Propagation - Termination
Troponins and Tropomyosin
.05
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

23. Name two main gluten proteins.
Pectin Esterase - Polygalacturonase - Pectin Layase
Gliadins and Glutenins
NaCl (it dissociated to a 2M solution)
They act as catalysts - speeding the polymerization of acrylamide.

24. What is the structural difference between chlorophyll and pheophytia?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Pheophytia does not have magnesium in porphyrin ring.
Chitin
Sweet - Salty - Sour - and Bitter

25. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Bright green
.05
Erythorbic Acid
Lycopenes

26. What is the name of the degradation compound of chlorophyll?
Blue pigment in flowers
Phenophylin
Erythorbic Acid
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

27. What enzyme causes hyrolytic rancidity in milk?
Arachidonic Acid
Emulsification
Lipase
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

28. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
DNA transferred by cell to cell contact (bacterial sex).
Water
Linoleic Acid
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

29. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Nucleation or crystal formation and crystal growth.
Orange Juice
Ascorbic Acid and Citric Acid

30. Name 3 factors influencing the consistency of commercial fats.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Emulsification
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.
Ammonia - Water - Carbon Dioxide

31. In genetics What is conjugation?
DNA transferred by cell to cell contact (bacterial sex).
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Covalent (strongest) and Hydrophobic (Weakest)

32. How many carbon atoms and how many double bonds are there in arachidonic acid?
Pheophytia does not have magnesium in porphyrin ring.
They act as catalysts - speeding the polymerization of acrylamide.
20 carbons and 4 double bonds
Gossypol (it is removed during the oil refining process)

33. What two common compounds are used together as an antioxidative system?
Ascorbic Acid and Citric Acid
Prolamines
Pectin methyl esterase or galacturonase
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.

34. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Fructose
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Onions ( or leeks)
Emulsoids

35. What does the 'c' stand for in the equation E=mc2?
Lysine - Arginine - and Histidine
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Pectin methylesterase & polygalacturonase
Speed of Light

36. What is the chemical nomenclature for caffeine?
Bright green
1 - 3 - 7-trimethylxanthine
Initiation - Propagation - and Termination
Lamellar; Hexagonal I - II; Cubic

37. Name two reasons why fats are hydrogenated.
Plasmids
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Four
Monosodium Glutamate

38. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Yellow
Pectins
Yes
Plasmids

39. How does HPLC differ from FPLC?
Bright green
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
An enzyme that converts hydrogen peroxide to water plus oxygen.

40. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Thamautin
Capsaicin
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Water

41. How does ERH relate to water activity?
ERH=100 x Aw
Chitin
Fatty Acid and Alcohol
Fatty Acid (Ester linked) to Fatty Alcohol

42. What is the fundamental driving of electrophoresis?
The speed of a molecule is proportional to the surrounding voltage gradient.
They act as catalysts - speeding the polymerization of acrylamide.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Cis

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

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44. What are colloids that are stabilized by a layer of solvation called?
20 carbons and 4 double bonds
Orange Juice
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Emulsoids

45. Name the three positively charged amino acids.
Carmelization and Maillard
Ascorbic Acid and Citric Acid
Lipid oxidation
Lysine - Arginine - and Histidine

46. What is surimi?
A concentrate of microfibrillar proteins of fish muscle.
Parabens
.05 M HCL
Polyphenol Oxidase

47. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Anthocyanins
Two aldehydes

48. Are sorbitol and mannitol sweet?
Two aldehydes
RNA transcribed to DNA
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Yes

49. Name three non-nutritive sweeteners approved for use in USA?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Pectins
Covalent (strongest) and Hydrophobic (Weakest)
Initiation - Propagation - and Termination

50. What pigment was first designated as anthocyanins?
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.
Capsaicin
Troponins and Tropomyosin
Blue pigment in flowers