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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 the common name for 9 12 - cis-cis-octa dienoic acid?
Chlocophyllide does not have a phytoltail
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Linoleic Acid

2. Name two main gluten proteins.
Lipid oxidation
.05
Gliadins and Glutenins
Sodium chloride reduces foam stability and sucrose improves foam stability.

3. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Oil in Water
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.
D: None of the above
Lipase

4. What is surimi?
A concentrate of microfibrillar proteins of fish muscle.
Erythorbic Acid
Plasmids
Phenylketonuria

5. Name three nonpolar polar - and charged amino acids.
Degradation of protein and production of acid from sugar at the same time.
Negative log of the hydrogen concentration (mol/l).
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
2.5

6. How can a molecular weight of protein - DNA - and RNA be determined?
Initiation - Propagation - and Termination
Sodium chloride reduces foam stability and sucrose improves foam stability.
Orange Juice
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

7. 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?
It explodes
Pectin methyl esterase or galacturonase
Degradation of protein and production of acid from sugar at the same time.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

8. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Chitin
Speed of Light
V=IR and P=VI or I x I x are
Fatty Acid and Alcohol

9. Name three factors useful in controlling enzyme activity.
Chlocophyllide does not have a phytoltail
They act as catalysts - speeding the polymerization of acrylamide.
Linoleic Acid
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

10. 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?
Sucrose
Water
20 carbons and 4 double bonds
.05 M HCL

11. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
It explodes
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Pectin methyl esterase or galacturonase
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

12. At what pH is benzoic acid most effective?
.05
pH 3-5
Osmosis
A concentrate of microfibrillar proteins of fish muscle.

13. What is the name given to a mixture of equal parts of Darel Lisomers?
Racemic Mixture
Emulsoids
Polyphenol Oxidase
Onions ( or leeks)

14. What is the Peroxide Value a measure of?
Chitin
Fat Oxidation
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.
Lamellar; Hexagonal I - II; Cubic

15. Name 5 chelating agents used in the food industry.
Anthocyanins
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Polyphenols
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

16. At low water activity What is the main deteriorative concern?
Four
Lipid oxidation
Negative log of the hydrogen concentration (mol/l).
Emulsoids

17. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Yes
They act as catalysts - speeding the polymerization of acrylamide.

18. Alar is the trade name for what chemical compound?
Daminozide
Troponins and Tropomyosin
Oil in Water
Gossypol (it is removed during the oil refining process)

19. Waxes are composed of what two basic chemical entities?
Speed of Light
Fatty Acid (Ester linked) to Fatty Alcohol
Lycopenes
Non-protein nitrogen

20. How many polypeptide chains make up an antibody?
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Carmelization and Maillard
Four
Yes

21. What are proteins which are soluble in 50-80% ethanol known as?
Tryptophan
Carmelization and Maillard
Prolamines
14

22. 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
20 carbons and 4 double bonds
Lamellar; Hexagonal I - II; Cubic
D: None of the above
Aspartic Acid and Phenylalanine

23. Which two amino acids is the aspartame derived from?
Blue pigment in flowers
Pheophytin forms
Arachidonic Acid
Aspartic Acid and Phenylalanine

24. Name three factors useful in controlling enzyme activity.
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.
Bitter
Polyphenol Oxidase
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

25. Name three nonpolar polar - and charged amino acids.
Anomeric
Polyphenols
Gliadins and Glutenins
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

26. What does the saponification value measure and how is it measured?
Oil in Water
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Troponins and Tropomyosin
Blue pigment in flowers

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
Thermus Aqauticus
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Gliadins and Glutenins
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

28. In genetics What is conjugation?
DNA transferred by cell to cell contact (bacterial sex).
V=IR and P=VI or I x I x are
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.
1 - 3 - 7-trimethylxanthine

29. What is a polymorphism?
Acetoin
Orange Juice
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Fat Oxidation

30. What is the winterization process for an oil?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Initiation - Propagation - Termination
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
2.5

31. What effect would the addition of sodium bicarbonate have to chocolate?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Phenylketonuria
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Two aldehydes

32. What are the primary secondary - tertiary - and quaternary structures?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
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.
Degradation of protein and production of acid from sugar at the same time.
Blue pigment in flowers

33. 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?
Polyphenoloxidase
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Thermus Aqauticus
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

34. What is the structural difference between chlorophyll and chlocophyllide?
Chlocophyllide does not have a phytoltail
They act as catalysts - speeding the polymerization of acrylamide.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Non-protein nitrogen

35. What does Acid Degree Value measure and how is it measured?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
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

36. Define molarity molality - and normality.
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.
Initiation - Propagation - Termination
It explodes

37. When heated ammonium bicarbonate decomposes to form what end products?
Ammonia - Water - Carbon Dioxide
Bitter
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Polyphenol Oxidase

38. Name three effects of protein denaturation.
D: None of the above
Acetoin
Troponins and Tropomyosin
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

39. What is Carboxy-methyl cellulose often used for?
Cis
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
A concentrate of microfibrillar proteins of fish muscle.
Thickener in foods

40. What is catalase?
Pectin methylesterase & polygalacturonase
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.
ERH=100 x Aw

41. Name the most common functional property of phospholipids in food systems.
Emulsification
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.
Carrageenan
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

42. What are the three stages of oxidative rancidity?
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
45% - 52% - 90%
Initiation - Propagation - and Termination
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

43. 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.
It explodes
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
ERH=100 x Aw

44. What is the protein efficiency ratio (PER) of casein?
Thermus Aqauticus
2.5
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

45. What are the four basic flavors perceived by the tongue?
Sodium chloride reduces foam stability and sucrose improves foam stability.
Sweet - Salty - Sour - and Bitter
Oil in Water
Pheophytin forms

46. What does Acid Degree Value measure and how is it measured?
Fatty Acid (Ester linked) to Fatty Alcohol
Water
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Polyphenols

47. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Orange Juice
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Yes
Bright green

48. What is the structural difference between chlorophyll and pheophytia?
20 carbons and 4 double bonds
Troponins and Tropomyosin
Pheophytia does not have magnesium in porphyrin ring.
Prolamines

49. What is the chemical nomenclature for caffeine?
45% - 52% - 90%
1 - 3 - 7-trimethylxanthine
Lycopenes
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

50. How can a molecular weight of protein - DNA - and RNA be determined?
Acetoin
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Pectin methylesterase & polygalacturonase