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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 ketohexose is most significant to food chemists?
Bright green
Linoleic Acid
Fructose
Parabens

2. What is the structural difference between chlorophyll and chlocophyllide?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Chlocophyllide does not have a phytoltail
Yes

3. What two types of compounds are joined with an ester bond to make a wax?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
14
Fatty Acid and Alcohol
HPLC has higher pressure than FPLC

4. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Two aldehydes
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
An enzyme that converts hydrogen peroxide to water plus oxygen.

5. Name two reasons why fats are hydrogenated.
Bitter
Racemic Mixture
Thamautin
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

6. How many carbon atoms and how many double bonds are there in arachidonic acid?
Onions ( or leeks)
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Lycopenes
20 carbons and 4 double bonds

7. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Pectin Esterase
Pheophytin forms
Pheophytia does not have magnesium in porphyrin ring.
Yellow

8. What two common compounds are used together as an antioxidative system?
Bitter
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Ascorbic Acid and Citric Acid
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

9. Name 5 chelating agents used in the food industry.
Bitter
pH 3-5
Two aldehydes
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

10. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Onions ( or leeks)
pH 3-5
Lipid oxidation
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

11. What metabolic end product does the Voges-Proskauer test detect?
Initiation - Propagation - and Termination
Acetoin
Lycopenes
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.

12. At what pH is benzoic acid most effective?
pH 3-5
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Sweet - Salty - Sour - and Bitter
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.

13. What is the fundamental driving of electrophoresis?
Aspartic Acid and Phenylalanine
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Pectins
The speed of a molecule is proportional to the surrounding voltage gradient.

14. What are the limiting amino acids in corn - potato - and green peas?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Osmosis
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
1 - 3 - 7-trimethylxanthine

15. What enzyme is most responsible for browning bananas?
HPLC has higher pressure than FPLC
Polyphenol Oxidase
Thamautin
Sweet - Salty - Sour - and Bitter

16. What does the iodine value measure and how is it measured?
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.
NaCl (it dissociated to a 2M solution)
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

17. Contains the lowest content of water
Polyphenol Oxidase
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.
Whole Milk
Lipid oxidation

18. What are colloids that are stabilized by a layer of solvation called?
Tryptophan
Parabens
Emulsoids
Monosodium Glutamate

19. How do sodium chloride and sucrose affect foam stability?
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.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Negative log of the hydrogen concentration (mol/l).
Sodium chloride reduces foam stability and sucrose improves foam stability.

20. What is the chemical nature of anthocyanins?
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Glycosides of anthocyanidins
Parabens
2.5

21. Name the strongest biochemical bond and the weakest biochemical bond.
Pectins
Covalent (strongest) and Hydrophobic (Weakest)
Olive Green
pH 3-5

22. 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?
1 - 3 - 7-trimethylxanthine
Pectins
It explodes
1 - 3 - 7-trimethylxanthine

23. What is the chemical nomenclature for caffeine?
1 - 3 - 7-trimethylxanthine
Fat Oxidation
Nucleation or crystal formation and crystal growth.
Pheophytia does not have magnesium in porphyrin ring.

24. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Ascorbic Acid and Citric Acid
Chitin
Plasmids
pH below positive charge; pH at no charge; pH above negative charge

25. 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
D: None of the above
Covalent (strongest) and Hydrophobic (Weakest)
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Pectin methylesterase & polygalacturonase

26. What is the enzyme that softens tomatoes?
Pectin Esterase
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
Phenylketonuria
DNA transferred by cell to cell contact (bacterial sex).

27. Is a disaccharide
20 carbons and 4 double bonds
Sucrose
They act as catalysts - speeding the polymerization of acrylamide.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

28. How can a molecular weight of protein - DNA - and RNA be determined?
Milk
The speed of a molecule is proportional to the surrounding voltage gradient.
Pheophytia does not have magnesium in porphyrin ring.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

29. Waxes are composed of what two basic chemical entities?
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.
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.
Fatty Acid (Ester linked) to Fatty Alcohol
Osmosis

30. What is a polymorphism?
RNA transcribed to DNA
.05
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Sweet - Salty - Sour - and Bitter

31. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Milk
Browning of freshly cut surfaces of fruits and vegetables.
Pectin methyl esterase or galacturonase
DNA transferred by cell to cell contact (bacterial sex).

32. What is the protein efficiency ratio (PER) of casein?
Parabens
Polyphenol Oxidase
Ascorbic Acid and Citric Acid
2.5

33. Peptide bond formation results in the formation of what secondary compound?
No
Daminozide
Water
Fat Oxidation

34. What is acid proteolysis?
Orange Juice
Capsaicin
Thermus Aqauticus
Degradation of protein and production of acid from sugar at the same time.

35. What is surimi?
Blue pigment in flowers
A concentrate of microfibrillar proteins of fish muscle.
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.
HPLC has higher pressure than FPLC

36. Are sorbitol and mannitol sweet?
Fatty Acid (Ester linked) to Fatty Alcohol
Yes
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Non-protein nitrogen

37. What are proteins which are soluble in 50-80% ethanol known as?
Lycopenes
Parabens
Water
Prolamines

38. What is the winterization process for an oil?
Ascorbic Acid and Citric Acid
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Pectin methyl esterase or galacturonase
pH below positive charge; pH at no charge; pH above negative charge

39. During freezing What are the two stages in the crystallization process?
V=IR and P=VI or I x I x are
Nucleation or crystal formation and crystal growth.
Initiation - Propagation - and Termination
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

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

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41. Is a disaccharide
Sucrose
D: None of the above
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Olive Green

42. What is the enzyme responsible for browning in apples and lettuce?
Glycosides of anthocyanidins
It explodes
Polyphenol Oxidase
Onions ( or leeks)

43. Name two non-enzymatic browning reactions.
Browning of freshly cut surfaces of fruits and vegetables.
Carmelization and Maillard
Pectin methylesterase & polygalacturonase
Negative log of the hydrogen concentration (mol/l).

44. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Linoleic Acid
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
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 M HCL

45. 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.
Oil in Water
Racemic Mixture
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

46. What does Acid Degree Value measure and how is it measured?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Olive Green

47. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Water
Arachidonic Acid
Olive Green
Lamellar; Hexagonal I - II; Cubic

48. How can a molecular weight of protein - DNA - and RNA be determined?
Milk
Lycopenes
They act as catalysts - speeding the polymerization of acrylamide.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

49. What is the name given to a mixture of equal parts of Darel Lisomers?
Racemic Mixture
Cis
Nucleation or crystal formation and crystal growth.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

50. How does ERH relate to water activity?
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Pectins
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
ERH=100 x Aw