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Food Chemistry

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1. Name three non-nutritive sweeteners approved for use in USA?
Lipid oxidation
Lysine - Arginine - and Histidine
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Milk

2. Alar is the trade name for what chemical compound?
Two aldehydes
Phenylketonuria
Daminozide
Covalent (strongest) and Hydrophobic (Weakest)

3. What two common compounds are used together as an antioxidative system?
Chlocophyllide does not have a phytoltail
V=IR and P=VI or I x I x are
Ascorbic Acid and Citric Acid
Whole Milk

4. What is the major color compound in tomatoes?
Fructose
Lycopenes
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
Fatty Acid and Alcohol

5. Name 5 proteins with good foaming properties.
Nucleation or crystal formation and crystal growth.
Phenophylin
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.
Sodium bicarbonate generates CO2

6. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
Two aldehydes
Initiation - Propagation - Termination
Tryptophan
It explodes

7. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
NaCl (it dissociated to a 2M solution)
Pheophytia does not have magnesium in porphyrin ring.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Daminozide

8. What are soluble polymers of anhydro-galacturonic acid and its esters called?
NaCl (it dissociated to a 2M solution)
Pectins
Polyphenol Oxidase
Chlocophyllide does not have a phytoltail

9. Define molarity molality - and normality.
Pectin Esterase
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Chitin
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

10. What does Reichert-Meissert Number measure?
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Daminozide
Fat Oxidation
Primary butyric acid also caproic acid.

11. What is the enzyme responsible for browning in apples and lettuce?
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Initiation - Propagation - and Termination
Polyphenol Oxidase
Blue pigment in flowers

12. In genetics What is conjugation?
Fatty Acid and Alcohol
Fat Oxidation
DNA transferred by cell to cell contact (bacterial sex).
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

13. Contains the lowest content of water
Linoleic Acid
Speed of Light
Pectins
Whole Milk

14. 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
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
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.
Browning of freshly cut surfaces of fruits and vegetables.
Sodium bicarbonate generates CO2

15. Waxes are composed of what two basic chemical entities?
Yellow
Fatty Acid (Ester linked) to Fatty Alcohol
Ascorbic Acid and Citric Acid
Thamautin

16. Which two amino acids is the aspartame derived from?
2.5
Aspartic Acid and Phenylalanine
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.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

17. What toxic pigment is found in cottonseed endosperm?
Glycosides of anthocyanidins
Daminozide
Chitin
Gossypol (it is removed during the oil refining process)

18. The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Emulsoids
Pectin methyl esterase or galacturonase
Chlocophyllide does not have a phytoltail
Yellow

19. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Capsaicin
DNA transferred by cell to cell contact (bacterial sex).
Phenophylin
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

20. What two common compounds are used together as an antioxidative system?
pH 3-5
Daminozide
Ascorbic Acid and Citric Acid
.05 M HCL

21. How many polypeptide chains make up an antibody?
An enzyme that converts hydrogen peroxide to water plus oxygen.
pH 3-5
Four
Browning of freshly cut surfaces of fruits and vegetables.

22. What is the structural difference between chlorophyll and chlocophyllide?
Chlocophyllide does not have a phytoltail
Ascorbic Acid and Citric Acid
Initiation - Propagation - and Termination
Lamellar; Hexagonal I - II; Cubic

23. Peptide bond formation results in the formation of what secondary compound?
Gossypol (it is removed during the oil refining process)
Water
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.

24. What is the enzyme that softens tomatoes?
Bitter
Acetoin
Pectin Esterase
Gossypol (it is removed during the oil refining process)

25. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Initiation - Propagation - Termination
Lycopenes
Glycosides of anthocyanidins
They act as catalysts - speeding the polymerization of acrylamide.

26. Name a naturally occurring protein sweetener.
Thickener in foods
Pectins
Initiation - Propagation - and Termination
Thamautin

27. Name 3 factors influencing the consistency of commercial fats.
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Nucleation or crystal formation and crystal growth.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Milk

28. What are the fructose contents in commercial HFCS products.
Chlocophyllide does not have a phytoltail
45% - 52% - 90%
Covalent (strongest) and Hydrophobic (Weakest)
Pectin methyl esterase or galacturonase

29. What is surimi?
14
A concentrate of microfibrillar proteins of fish muscle.
Carrageenan
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

30. What is the protein efficiency ratio (PER) of casein?
Blue pigment in flowers
Lysine - Arginine - and Histidine
2.5
Lipid oxidation

31. Will lipid oxidation be higher at a water activity of .05 or .5?
Lipid oxidation
.05
Pectin methyl esterase or galacturonase
Ascorbic Acid and Citric Acid

32. What two enzymes degrade pectic substances?
V=IR and P=VI or I x I x are
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Acetoin
Pectin methylesterase & polygalacturonase

33. What is the enzyme that softens tomatoes?
Browning of freshly cut surfaces of fruits and vegetables.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Pectin Esterase
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.

34. Name 4 advantages of using enzymes in food processing.
Sucrose
Orange Juice
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
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.

35. Name two main gluten proteins.
Gliadins and Glutenins
Parabens
Thickener in foods
Glycosides of anthocyanidins

36. Give one word for a carbon atom involved in hemiacetal or acetal formation.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Chitin
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

37. During freezing What are the two stages in the crystallization process?
ERH=100 x Aw
Nucleation or crystal formation and crystal growth.
Fat Oxidation
Polyphenol Oxidase

38. Name two non-enzymatic browning reactions.
HPLC has higher pressure than FPLC
Carmelization and Maillard
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Bright green

39. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
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
Degradation of protein and production of acid from sugar at the same time.
Oil in Water

40. What ketohexose is most significant to food chemists?
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Fructose
Water

41. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
They act as catalysts - speeding the polymerization of acrylamide.
Fatty Acid and Alcohol
Thickener in foods
Emulsification

42. Are sorbitol and mannitol sweet?
V=IR and P=VI or I x I x are
Aspartic Acid and Phenylalanine
Yes
Anomeric

43. What is the acid present in fish oil?
Fatty Acid (Ester linked) to Fatty Alcohol
Arachidonic Acid
45% - 52% - 90%
Onions ( or leeks)

44. 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?
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
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Fatty Acid and Alcohol
Oil in Water

45. 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?
Degradation of protein and production of acid from sugar at the same time.
V=IR and P=VI or I x I x are
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Thickener in foods

46. What is the Peroxide Value a measure of?
They act as catalysts - speeding the polymerization of acrylamide.
Lipase
Fat Oxidation
Daminozide

47. What is the geometric configuration of double bonds in most natural fatty acids?
Cis
Blue pigment in flowers
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Carrageenan

48. What is surimi?
A concentrate of microfibrillar proteins of fish muscle.
Two aldehydes
Sweet - Salty - Sour - and Bitter
Yes

49. 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)
Polyphenols
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.
Tryptophan

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

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