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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 happens to chlorophyll on heating?
Lipid oxidation
Pheophytin forms
Phenylketonuria
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

2. How many carbon atoms are there in the fatty acid myristic acid?
14
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Polyphenol Oxidase
1 - 3 - 7-trimethylxanthine

3. How is pH defined?
Fatty Acid and Alcohol
Sodium chloride reduces foam stability and sucrose improves foam stability.
Negative log of the hydrogen concentration (mol/l).
Initiation - Propagation - Termination

4. What are 3 mesomorphic structures associated with lipids in the liquid state?
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Lamellar; Hexagonal I - II; Cubic
Negative log of the hydrogen concentration (mol/l).
pH below positive charge; pH at no charge; pH above negative charge

5. Name a naturally occurring protein sweetener.
Thamautin
Milk
Gliadins and Glutenins
Blue pigment in flowers

6. 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
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Prolamines
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Monosodium Glutamate

7. What does the saponification value measure and how is it measured?
Speed of Light
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.
2.5
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

8. What is Ohm's Law and What is Power Equation?
V=IR and P=VI or I x I x are
Speed of Light
Glycosides of anthocyanidins
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

9. Name three nonpolar polar - and charged amino acids.
Linoleic Acid
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
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.
.05 M HCL

10. What is the acid present in fish oil?
Arachidonic Acid
45% - 52% - 90%
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Daminozide

11. Name two reasons why fats are hydrogenated.
Daminozide
D: None of the above
Osmosis
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

12. What is surimi?
HPLC has higher pressure than FPLC
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Sucrose
A concentrate of microfibrillar proteins of fish muscle.

13. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Water
Bright green
2.5

14. What is acid proteolysis?
Initiation - Propagation - Termination
Thickener in foods
Degradation of protein and production of acid from sugar at the same time.
Anthocyanins

15. 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?
.05 M HCL
Plasmids
1 - 3 - 7-trimethylxanthine
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

16. What does the iodine value measure and how is it measured?
Lipase
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
The speed of a molecule is proportional to the surrounding voltage gradient.
Emulsoids

17. What does HLB stand for and What does a high and low HLB value indicate?
Capsaicin
Sodium bicarbonate generates CO2
Onions ( or leeks)
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.

18. Name three factors useful in controlling enzyme activity.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Oil in Water
Chlocophyllide does not have a phytoltail

19. What is the enzyme responsible for browning in apples and lettuce?
Pectin Esterase - Polygalacturonase - Pectin Layase
Polyphenol Oxidase
Pheophytia does not have magnesium in porphyrin ring.
An enzyme that converts hydrogen peroxide to water plus oxygen.

20. What is catalase?
Phenophylin
Phenylketonuria
An enzyme that converts hydrogen peroxide to water plus oxygen.
Arachidonic Acid

21. At what pH is benzoic acid most effective?
Carrageenan
pH 3-5
Thickener in foods
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.

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

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23. How many polypeptide chains make up an antibody?
Onions ( or leeks)
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
Pectin methylesterase & polygalacturonase
Four

24. Which two amino acids is the aspartame derived from?
Sodium chloride reduces foam stability and sucrose improves foam stability.
Aspartic Acid and Phenylalanine
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Blue pigment in flowers

25. What are colloids that are stabilized by a layer of solvation called?
Emulsoids
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Chlocophyllide does not have a phytoltail
Thamautin

26. During freezing What are the two stages in the crystallization process?
Milk
Phenophylin
pH 3-5
Nucleation or crystal formation and crystal growth.

27. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
ERH=100 x Aw
NaCl (it dissociated to a 2M solution)
D: None of the above
Thermus Aqauticus

28. What are the fructose contents in commercial HFCS products.
Capsaicin
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
ERH=100 x Aw
45% - 52% - 90%

29. In genetics What is conjugation?
Browning of freshly cut surfaces of fruits and vegetables.
Emulsoids
Pheophytia does not have magnesium in porphyrin ring.
DNA transferred by cell to cell contact (bacterial sex).

30. What is Carboxy-methyl cellulose often used for?
Fat Oxidation
Carmelization and Maillard
Sodium chloride reduces foam stability and sucrose improves foam stability.
Thickener in foods

31. What pigment was first designated as anthocyanins?
Blue pigment in flowers
Milk
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Initiation - Propagation - Termination

32. How can a molecular weight of protein - DNA - and RNA be determined?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Emulsoids
Fatty Acid (Ester linked) to Fatty Alcohol
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

33. At what pH is benzoic acid most effective?
pH 3-5
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.
Racemic Mixture
Glycosides of anthocyanidins

34. What are the three stages of oxidative rancidity?
Initiation - Propagation - and Termination
Bright green
pH 3-5
DNA transferred by cell to cell contact (bacterial sex).

35. What charge will a protein have when the pH of its solution is below at - and above its pKa?
Emulsoids
Fatty Acid and Alcohol
pH below positive charge; pH at no charge; pH above negative charge
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

36. What are colloids that are stabilized by a layer of solvation called?
Whole Milk
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Polyphenoloxidase
Emulsoids

37. Peptide bond formation results in the formation of what secondary compound?
Emulsoids
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Water
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

38. What is the structural difference between chlorophyll and pheophytia?
Pheophytia does not have magnesium in porphyrin ring.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Parabens
Racemic Mixture

39. What is the chemical nature of anthocyanins?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
Glycosides of anthocyanidins
Initiation - Propagation - and Termination
Milk

40. At low water activity What is the main deteriorative concern?
Whole Milk
Orange Juice
Lipid oxidation
Polyphenol Oxidase

41. What is the main class of color compounds found in raspberries?
Daminozide
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Anthocyanins
Lamellar; Hexagonal I - II; Cubic

42. Name the strongest biochemical bond and the weakest biochemical bond.
.05 M HCL
Emulsoids
Covalent (strongest) and Hydrophobic (Weakest)
Yes

43. During freezing What are the two stages in the crystallization process?
Whole Milk
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)
Gossypol (it is removed during the oil refining process)
Nucleation or crystal formation and crystal growth.

44. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
20 carbons and 4 double bonds
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Phenylketonuria
Olive Green

45. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
Gliadins and Glutenins
RNA transcribed to DNA
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Racemic Mixture

46. Will lipid oxidation be higher at a water activity of .05 or .5?
pH 3-5
Speed of Light
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
.05

47. How does HPLC differ from FPLC?
Aspartic Acid and Phenylalanine
Arachidonic Acid
Sucrose
HPLC has higher pressure than FPLC

48. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Linoleic Acid
Initiation - Propagation - Termination
Yellow
Acsulfame-K - Saccharin - Cyclamate - Aspartame

49. 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?
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Monosodium Glutamate
.05 M HCL
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

50. What are two common reducing agents that break disulfide bonds in proteins?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
ERH=100 x Aw
20 carbons and 4 double bonds
2.5