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Food Chemistry

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Answer 50 questions in 15 minutes.
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1. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Speed of Light
Orange Juice
Pectin methyl esterase or galacturonase
Pectin methyl esterase or galacturonase

2. S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds In what foodstuff?
Fructose
Onions ( or leeks)
Primary butyric acid also caproic acid.
2.5

3. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Acetoin
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
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

4. What does Reichert-Meissert Number measure?
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Onions ( or leeks)
Primary butyric acid also caproic acid.
Pectin methyl esterase or galacturonase

5. Waxes are composed of what two basic chemical entities?
Sweet - Salty - Sour - and Bitter
Troponins and Tropomyosin
Fatty Acid (Ester linked) to Fatty Alcohol
Emulsoids

6. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Non-protein nitrogen
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
NaCl (it dissociated to a 2M solution)
DNA transferred by cell to cell contact (bacterial sex).

7. Name three non-nutritive sweeteners approved for use in USA?
Ascorbic Acid and Citric Acid
Primary butyric acid also caproic acid.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

8. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Initiation - Propagation - and Termination
Osmosis
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Browning of freshly cut surfaces of fruits and vegetables.

9. Name three effects of protein denaturation.
Speed of Light
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Fatty Acid (Ester linked) to Fatty Alcohol
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.

10. What does the iodine value measure and how is it measured?
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Browning of freshly cut surfaces of fruits and vegetables.
Blue pigment in flowers
Initiation - Propagation - and Termination

11. How many carbon atoms are there in the fatty acid myristic acid?
Pectin methyl esterase or galacturonase
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
14
DNA transferred by cell to cell contact (bacterial sex).

12. What is acid proteolysis?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Degradation of protein and production of acid from sugar at the same time.
Whole Milk
Speed of Light

13. What is catalase?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Ammonia - Water - Carbon Dioxide
pH 3-5

14. What two common compounds are used together as an antioxidative system?
Ascorbic Acid and Citric Acid
1 - 3 - 7-trimethylxanthine
1 - 3 - 7-trimethylxanthine
The speed of a molecule is proportional to the surrounding voltage gradient.

15. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
It explodes
Oil in Water
Fatty Acid and Alcohol

16. How does HPLC differ from FPLC?
Yellow
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
Primary butyric acid also caproic acid.
HPLC has higher pressure than FPLC

17. A chlorophyll molecule reacting with hydrogen exhibits what shade of green?
Polyphenol Oxidase
Olive Green
14
Pectin Esterase

18. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Thickener in foods
Primary butyric acid also caproic acid.
Osmosis

19. What does the acronym NPN stand for?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
1 - 3 - 7-trimethylxanthine
Chitin
Non-protein nitrogen

20. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Thermus Aqauticus
Pheophytia does not have magnesium in porphyrin ring.
NaCl (it dissociated to a 2M solution)

21. Name 3 physical agents capable of denaturing proteins.
Pheophytia does not have magnesium in porphyrin ring.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Anomeric
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

22. Name three effects of protein denaturation.
Whole Milk
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Lipid oxidation
HPLC has higher pressure than FPLC

23. What is the structural difference between chlorophyll and pheophytia?
Yellow
Phenylketonuria
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Pheophytia does not have magnesium in porphyrin ring.

24. What are two common reducing agents that break disulfide bonds in proteins?
Water
Pectins
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Lipid oxidation

25. What are proteins which are soluble in 50-80% ethanol known as?
Pectin Esterase
Sodium bicarbonate generates CO2
Prolamines
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.

26. How is pH defined?
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Parabens
Negative log of the hydrogen concentration (mol/l).
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.

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
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
20 carbons and 4 double bonds
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.
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

28. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
.05 M HCL
Polyphenoloxidase
Anomeric
1 - 3 - 7-trimethylxanthine

29. What are the only phenols approved for use in the microbiological preservation of foods?
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Parabens
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

30. Name 4 advantages of using enzymes in food processing.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
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
Polyphenol Oxidase
Initiation - Propagation - and Termination

31. What does the 'c' stand for in the equation E=mc2?
Speed of Light
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Negative log of the hydrogen concentration (mol/l).
Gliadins and Glutenins

32. What is the name of the degradation compound of chlorophyll?
Phenophylin
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
RNA transcribed to DNA
Non-protein nitrogen

33. What is catalase?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Browning of freshly cut surfaces of fruits and vegetables.
DNA transferred by cell to cell contact (bacterial sex).
Pectin methyl esterase or galacturonase

34. What does the saponification value measure and how is it measured?
Carrageenan
Pectin methylesterase & polygalacturonase
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Sucrose

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

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36. What enzyme is most responsible for browning bananas?
Polyphenol Oxidase
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Chlocophyllide does not have a phytoltail
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

37. What are 3 mesomorphic structures associated with lipids in the liquid state?
Pheophytia does not have magnesium in porphyrin ring.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Water
Lamellar; Hexagonal I - II; Cubic

38. What are two common reducing agents that break disulfide bonds in proteins?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Olive Green
No
A concentrate of microfibrillar proteins of fish muscle.

39. Name two main gluten proteins.
Lamellar; Hexagonal I - II; Cubic
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Gliadins and Glutenins
2.5

40. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Daminozide
Water
Bitter
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

41. 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.
DNA transferred by cell to cell contact (bacterial sex).
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Carrageenan

42. Name the most common functional property of phospholipids in food systems.
Emulsification
Tryptophan
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.
Osmosis

43. What does MSG stand for?
Pectin Esterase - Polygalacturonase - Pectin Layase
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
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.
Monosodium Glutamate

44. Which of the following examples of browning is enzymatic in nature? 1. Browning of sugars as a result of heating 2. Browning of freshly cut surfaces of fruits and vegetables 3. Browning of bread during toasting 4. Browning of potato chips
Fatty Acid and Alcohol
Speed of Light
Initiation - Propagation - Termination
Browning of freshly cut surfaces of fruits and vegetables.

45. What is the acid present in fish oil?
Polyphenol Oxidase
Plasmids
.05 M HCL
Arachidonic Acid

46. 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
Bright green
Aspartic Acid and Phenylalanine
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
D: None of the above

47. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Blue pigment in flowers
V=IR and P=VI or I x I x are
Tryptophan
Yellow

48. What are the limiting amino acids in corn - potato - and green peas?
Chitin
An enzyme that converts hydrogen peroxide to water plus oxygen.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
14

49. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Parabens
Osmosis
Glycosides of anthocyanidins
Plasmids

50. What is the enzyme responsible for browning in apples and lettuce?
Polyphenol Oxidase
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
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents