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Food Chemistry

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Answer 50 questions in 15 minutes.
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1. What is Ohm's Law and What is Power Equation?
They act as catalysts - speeding the polymerization of acrylamide.
V=IR and P=VI or I x I x are
Ammonia - Water - Carbon Dioxide
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

2. How do sodium chloride and sucrose affect foam stability?
20 carbons and 4 double bonds
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Sodium chloride reduces foam stability and sucrose improves foam stability.
Yes

3. What is the geometric configuration of double bonds in most natural fatty acids?
Nucleation or crystal formation and crystal growth.
Two aldehydes
ERH=100 x Aw
Cis

4. Name three factors useful in controlling enzyme activity.
Yes
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
A concentrate of microfibrillar proteins of fish muscle.
Blue pigment in flowers

5. What is the name of the degradation compound of chlorophyll?
Carrageenan
Nucleation or crystal formation and crystal growth.
Pectin Esterase - Polygalacturonase - Pectin Layase
Phenophylin

6. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Plasmids
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Anomeric

7. What is Ohm's Law and What is Power Equation?
An enzyme that converts hydrogen peroxide to water plus oxygen.
V=IR and P=VI or I x I x are
Two aldehydes
Oil in Water

8. What is the Peroxide Value a measure of?
Fat Oxidation
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
ERH=100 x Aw
Nucleation or crystal formation and crystal growth.

9. 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?
Chlocophyllide does not have a phytoltail
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Fatty Acid and Alcohol
It explodes

10. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Pectin methyl esterase or galacturonase
20 carbons and 4 double bonds
Non-protein nitrogen
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

11. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Pectin Esterase - Polygalacturonase - Pectin Layase
Milk
Sweet - Salty - Sour - and Bitter

12. Name a commonly used household chemical leavening agent and the gas it generates.
Four
Polyphenol Oxidase
Sweet - Salty - Sour - and Bitter
Sodium bicarbonate generates CO2

13. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Two aldehydes
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Sodium chloride reduces foam stability and sucrose improves foam stability.

14. What is acid proteolysis?
pH below positive charge; pH at no charge; pH above negative charge
Non-protein nitrogen
Degradation of protein and production of acid from sugar at the same time.
Lycopenes

15. Waxes are composed of what two basic chemical entities?
Fatty Acid (Ester linked) to Fatty Alcohol
No
Lycopenes
Chlocophyllide does not have a phytoltail

16. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
pH below positive charge; pH at no charge; pH above negative charge
Troponins and Tropomyosin
Tryptophan
Pectins

17. What two common compounds are used together as an antioxidative system?
Ascorbic Acid and Citric Acid
Osmosis
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.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

18. What two types of compounds are joined with an ester bond to make a wax?
Fatty Acid and Alcohol
DNA transferred by cell to cell contact (bacterial sex).
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

19. In genetics What is conjugation?
Sucrose
Troponins and Tropomyosin
DNA transferred by cell to cell contact (bacterial sex).
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.

20. What does Reichert-Meissert Number measure?
Erythorbic Acid
Tryptophan
Osmosis
Primary butyric acid also caproic acid.

21. In what food is butyric acid typically found?
Chitin
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Yellow
Milk

22. What are the primary secondary - tertiary - and quaternary structures?
V=IR and P=VI or I x I x are
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.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

23. What happens to chlorophyll on heating?
Pheophytin forms
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Sweet - Salty - Sour - and Bitter
Water

24. 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.
They act as catalysts - speeding the polymerization of acrylamide.
Sodium chloride reduces foam stability and sucrose improves foam stability.
Four

25. What is the fundamental driving of electrophoresis?
The speed of a molecule is proportional to the surrounding voltage gradient.
Speed of Light
Emulsification
Pectin Esterase

26. Name the three positively charged amino acids.
Lysine - Arginine - and Histidine
Non-protein nitrogen
Monosodium Glutamate
Yes

27. Name three effects of protein denaturation.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Speed of Light
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Prolamines

28. Name the two components that comprise the relaxing factor in muscle fibers.
pH below positive charge; pH at no charge; pH above negative charge
Gliadins and Glutenins
Troponins and Tropomyosin
14

29. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
DNA transferred by cell to cell contact (bacterial sex).
RNA transcribed to DNA
Lipid oxidation

30. Name 5 proteins with good foaming properties.
Whole Milk
Pheophytia does not have magnesium in porphyrin ring.
Yellow
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. What is the name given to a mixture of equal parts of Darel Lisomers?
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Racemic Mixture
Cis
Troponins and Tropomyosin

32. Name two enzymes that are involved in softening fruits.
Thermus Aqauticus
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
Fat Oxidation
Pectin Esterase - Polygalacturonase - Pectin Layase

33. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Linoleic Acid
Daminozide
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
2.5

34. Name three non-nutritive sweeteners approved for use in USA?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Fatty Acid (Ester linked) to Fatty Alcohol
Aspartic Acid and Phenylalanine

35. Alar is the trade name for what chemical compound?
D: None of the above
No
Parabens
Daminozide

36. What does the saponification value measure and how is it measured?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Gliadins and Glutenins
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Racemic Mixture

37. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Phenophylin
Osmosis
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.

38. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Pheophytin forms
Degradation of protein and production of acid from sugar at the same time.

39. How does ERH relate to water activity?
Milk
ERH=100 x Aw
The speed of a molecule is proportional to the surrounding voltage gradient.
Lipase

40. Name the most common functional property of phospholipids in food systems.
Oil in Water
Emulsification
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Emulsoids

41. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Degradation of protein and production of acid from sugar at the same time.
Osmosis
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Sodium bicarbonate generates CO2

42. What is the structural difference between chlorophyll and pheophytia?
Pheophytia does not have magnesium in porphyrin ring.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Lamellar; Hexagonal I - II; Cubic
Anthocyanins

43. A) Is the major component of most foods.B) Controls shelf-life or storage capabilityC) Regulates chemical and microbiological reactionsD) All of the above
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Water
Sucrose
Troponins and Tropomyosin

44. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
RNA transcribed to DNA
Pheophytin forms
An enzyme that converts hydrogen peroxide to water plus oxygen.
Prolamines

45. What are the fructose contents in commercial HFCS products.
Oil in Water
V=IR and P=VI or I x I x are
45% - 52% - 90%
Four

46. Name one way foam stability can be assessed.
No
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Aspartic Acid and Phenylalanine
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.

47. At low water activity What is the main deteriorative concern?
Glycosides of anthocyanidins
Initiation - Propagation - and Termination
Lipid oxidation
RNA transcribed to DNA

48. What is the chemical nature of anthocyanins?
Bright green
Glycosides of anthocyanidins
20 carbons and 4 double bonds
Lipase

49. How is pH defined?
Ammonia - Water - Carbon Dioxide
Negative log of the hydrogen concentration (mol/l).
2.5
Browning of freshly cut surfaces of fruits and vegetables.

50. At what pH is benzoic acid most effective?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Non-protein nitrogen
pH 3-5
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

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