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Food Chemistry

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Answer 50 questions in 15 minutes.
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1. What is the winterization process for an oil?
Degradation of protein and production of acid from sugar at the same time.
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Erythorbic Acid
2.5

2. What happens to chlorophyll on heating?
Racemic Mixture
Pheophytin forms
Thickener in foods
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

3. What toxic pigment is found in cottonseed endosperm?
Lamellar; Hexagonal I - II; Cubic
Gossypol (it is removed during the oil refining process)
Gliadins and Glutenins
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

4. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Bitter
Parabens
Osmosis
Phenylketonuria

5. Name three nonpolar polar - and charged amino acids.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
pH below positive charge; pH at no charge; pH above negative charge
Non-protein nitrogen
2.5

6. What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Primary butyric acid also caproic acid.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
They act as catalysts - speeding the polymerization of acrylamide.

7. Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Tryptophan
No
45% - 52% - 90%
NaCl (it dissociated to a 2M solution)

8. Name 3 chemical agents capable of denaturing proteins.
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.
Gossypol (it is removed during the oil refining process)
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
14

9. What is catalase?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
2.5
D: None of the above
An enzyme that converts hydrogen peroxide to water plus oxygen.

10. What does HLB stand for and What does a high and low HLB value indicate?
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.
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
No
Lysine - Arginine - and Histidine

11. What is the name of the degradation compound of chlorophyll?
Phenophylin
Browning of freshly cut surfaces of fruits and vegetables.
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.
The speed of a molecule is proportional to the surrounding voltage gradient.

12. What effect would the addition of sodium bicarbonate have to chocolate?
Orange Juice
RNA transcribed to DNA
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
14

13. What does the acronym NPN stand for?
Non-protein nitrogen
Parabens
20 carbons and 4 double bonds
RNA transcribed to DNA

14. Contains the lowest content of water
Bitter
Whole Milk
Fatty Acid (Ester linked) to Fatty Alcohol
Blue pigment in flowers

15. What is the main class of color compounds found in raspberries?
Initiation - Propagation - and Termination
Anthocyanins
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Tryptophan

16. Name two reasons why fats are hydrogenated.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Phenylketonuria
Anomeric
DNA transferred by cell to cell contact (bacterial sex).

17. How many carbon atoms are there in the fatty acid myristic acid?
Speed of Light
Fatty Acid and Alcohol
14
Parabens

18. What are the three stages of oxidative rancidity?
Erythorbic Acid
Capsaicin
Osmosis
Initiation - Propagation - and Termination

19. What does the acronym NPN stand for?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Water
Non-protein nitrogen

20. What is the name given to a mixture of equal parts of Darel Lisomers?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
RNA transcribed to DNA
Chlocophyllide does not have a phytoltail
Racemic Mixture

21. What ketohexose is most significant to food chemists?
Parabens
Racemic Mixture
DNA transferred by cell to cell contact (bacterial sex).
Fructose

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

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23. What is surimi?
Linoleic Acid
A concentrate of microfibrillar proteins of fish muscle.
Non-protein nitrogen
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.

24. What is the structural difference between chlorophyll and chlocophyllide?
Plasmids
Chlocophyllide does not have a phytoltail
.05
pH 3-5

25. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Fatty Acid (Ester linked) to Fatty Alcohol
Chitin
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Chitin

26. What two types of compounds are joined with an ester bond to make a wax?
Four
Nucleation or crystal formation and crystal growth.
Polyphenol Oxidase
Fatty Acid and Alcohol

27. Are sorbitol and mannitol sweet?
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.
45% - 52% - 90%
The speed of a molecule is proportional to the surrounding voltage gradient.
Yes

28. What does the 'c' stand for in the equation E=mc2?
Speed of Light
ERH=100 x Aw
A concentrate of microfibrillar proteins of fish muscle.
Lipid oxidation

29. What compounds oxidize to form brown color in fruits and vegetables?
Tryptophan
Polyphenols
An enzyme that converts hydrogen peroxide to water plus oxygen.
Capsaicin

30. What are the four basic flavors perceived by the tongue?
Lipid oxidation
RNA transcribed to DNA
Sweet - Salty - Sour - and Bitter
Polyphenoloxidase

31. 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.
Prolamines
Ammonia - Water - Carbon Dioxide
Sweet - Salty - Sour - and Bitter

32. Name two main gluten proteins.
Milk
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Gliadins and Glutenins

33. Name two enzymes that are involved in softening fruits.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Pectin Esterase - Polygalacturonase - Pectin Layase
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Polyphenoloxidase

34. Name two non-enzymatic browning reactions.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Gossypol (it is removed during the oil refining process)
Carmelization and Maillard

35. Alar is the trade name for what chemical compound?
Aspartic Acid and Phenylalanine
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Daminozide
Parabens

36. What enzyme causes hyrolytic rancidity in milk?
Lipase
An enzyme that converts hydrogen peroxide to water plus oxygen.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Fatty Acid and Alcohol

37. What is the geometric configuration of double bonds in most natural fatty acids?
Thermus Aqauticus
Chlocophyllide does not have a phytoltail
Cis
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

38. What is the main class of color compounds found in raspberries?
Degradation of protein and production of acid from sugar at the same time.
Anthocyanins
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Lamellar; Hexagonal I - II; Cubic

39. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
ERH=100 x Aw
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
14
Two aldehydes

40. How many carbon atoms are there in the fatty acid myristic acid?
14
Sucrose
Fatty Acid and Alcohol
Daminozide

41. During freezing What are the two stages in the crystallization process?
Yellow
Nucleation or crystal formation and crystal growth.
Bright green
14

42. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
DNA transferred by cell to cell contact (bacterial sex).
Parabens
Phenylketonuria
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

43. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Parabens
Anomeric
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Capsaicin

44. Which two amino acids is the aspartame derived from?
Osmosis
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Aspartic Acid and Phenylalanine
14

45. How does ERH relate to water activity?
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
ERH=100 x Aw
Erythorbic Acid
Oil in Water

46. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Bitter
Linoleic Acid
Prolamines
Lipase

47. Name the strongest biochemical bond and the weakest biochemical bond.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
V=IR and P=VI or I x I x are
Covalent (strongest) and Hydrophobic (Weakest)

48. Name two non-enzymatic browning reactions.
Ammonia - Water - Carbon Dioxide
Carmelization and Maillard
Thamautin
Chlocophyllide does not have a phytoltail

49. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
HPLC has higher pressure than FPLC
Osmosis
Bitter
Chitin

50. What enzyme is most responsible for browning bananas?
Browning of freshly cut surfaces of fruits and vegetables.
Lipid oxidation
Sodium chloride reduces foam stability and sucrose improves foam stability.
Polyphenol Oxidase

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Food Chemistry

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