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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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1. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Daminozide
Pectin methyl esterase or galacturonase
Carrageenan
Tryptophan

2. Name the three positively charged amino acids.
Lysine - Arginine - and Histidine
Whole Milk
Polyphenoloxidase
Phenylketonuria

3. What is the main class of color compounds found in raspberries?
Troponins and Tropomyosin
20 carbons and 4 double bonds
Anthocyanins
14

4. Peptide bond formation results in the formation of what secondary compound?
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.
Emulsoids
Water
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

5. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Water
Osmosis
D: None of the above
Polyphenol Oxidase

6. Define molarity molality - and normality.
Nucleation or crystal formation and crystal growth.
Bitter
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

7. If oxygen attacks an unsaturated fatty acids at the double bond What is the resultant product?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Tryptophan
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Two aldehydes

8. What enzyme causes hyrolytic rancidity in milk?
Lipase
An enzyme that converts hydrogen peroxide to water plus oxygen.
Sucrose
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

9. What are proteins which are soluble in 50-80% ethanol known as?
Thamautin
Sweet - Salty - Sour - and Bitter
Prolamines
Browning of freshly cut surfaces of fruits and vegetables.

10. During freezing What are the two stages in the crystallization process?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Phenylketonuria
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Nucleation or crystal formation and crystal growth.

11. What is the protein efficiency ratio (PER) of casein?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Sucrose
2.5
Pectins

12. What are the primary secondary - tertiary - and quaternary structures?
Bitter
It explodes
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.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

13. What is an isomer that is cheaper than Vitamin C?
NaCl (it dissociated to a 2M solution)
Phenylketonuria
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Erythorbic Acid

14. What toxic pigment is found in cottonseed endosperm?
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
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Non-protein nitrogen
Gossypol (it is removed during the oil refining process)

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

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16. Name the most common functional property of phospholipids in food systems.
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.
Onions ( or leeks)
Non-protein nitrogen
Emulsification

17. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Initiation - Propagation - Termination
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.
Orange Juice

18. What does Acid Degree Value measure and how is it measured?
Fat Oxidation
Initiation - Propagation - Termination
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Anthocyanins

19. How does HPLC differ from FPLC?
Carmelization and Maillard
V=IR and P=VI or I x I x are
HPLC has higher pressure than FPLC
ERH=100 x Aw

20. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Parabens
Negative log of the hydrogen concentration (mol/l).
Chlocophyllide does not have a phytoltail
Plasmids

21. What two common compounds are used together as an antioxidative system?
Ascorbic Acid and Citric Acid
Pectin Esterase - Polygalacturonase - Pectin Layase
Thamautin
Pectins

22. What are the primary secondary - tertiary - and quaternary structures?
Phenophylin
.05
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.
Fat Oxidation

23. What is the protein efficiency ratio (PER) of casein?
pH below positive charge; pH at no charge; pH above negative charge
Fatty Acid (Ester linked) to Fatty Alcohol
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.
2.5

24. What is the structural difference between chlorophyll and pheophytia?
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
RNA transcribed to DNA
Pheophytia does not have magnesium in porphyrin ring.
V=IR and P=VI or I x I x are

25. Are sorbitol and mannitol sweet?
Lipase
Yes
Speed of Light
Thermus Aqauticus

26. At what pH is benzoic acid most effective?
Lamellar; Hexagonal I - II; Cubic
The speed of a molecule is proportional to the surrounding voltage gradient.
pH 3-5
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces

27. Name 3 chemical agents capable of denaturing proteins.
Nucleation or crystal formation and crystal growth.
Covalent (strongest) and Hydrophobic (Weakest)
Fatty Acid and Alcohol
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

28. Name a naturally occurring protein sweetener.
Thamautin
Acetoin
Pheophytia does not have magnesium in porphyrin ring.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.

29. 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
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Four
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

30. Name a commonly used household chemical leavening agent and the gas it generates.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Sodium bicarbonate generates CO2
Fructose
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

31. Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - or 1M solution of sucrose?
Lipase
NaCl (it dissociated to a 2M solution)
Anomeric
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

32. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
No
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Fatty Acid (Ester linked) to Fatty Alcohol

33. Will lipid oxidation be higher at a water activity of .05 or .5?
They act as catalysts - speeding the polymerization of acrylamide.
Linoleic Acid
Linoleic Acid
.05

34. What is Ohm's Law and What is Power Equation?
Ammonia - Water - Carbon Dioxide
V=IR and P=VI or I x I x are
Polyphenols
Pheophytin forms

35. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Emulsoids
Bright green
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Polyphenols

36. 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
Orange Juice
Blue pigment in flowers
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

37. What is the geometric configuration of double bonds in most natural fatty acids?
Phenylketonuria
NaCl (it dissociated to a 2M solution)
Cis
Polyphenol Oxidase

38. Does kosmotrophil ion discourage water structure?
Speed of Light
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
No
It explodes

39. 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?
Chlocophyllide does not have a phytoltail
Milk
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

40. How do sodium chloride and sucrose affect foam stability?
Sodium chloride reduces foam stability and sucrose improves foam stability.
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 - and Termination
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

41. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
Pectin methyl esterase or galacturonase
20 carbons and 4 double bonds
Orange Juice
Water

42. In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
Pectin methyl esterase or galacturonase
Racemic Mixture
Degradation of protein and production of acid from sugar at the same time.
They act as catalysts - speeding the polymerization of acrylamide.

43. Name two non-enzymatic browning reactions.
Pectin Esterase - Polygalacturonase - Pectin Layase
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Lamellar; Hexagonal I - II; Cubic
Carmelization and Maillard

44. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Yellow
Chitin
Blue pigment in flowers
Water

45. What does the iodine value measure and how is it measured?
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.
It explodes
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

46. What does Reichert-Meissert Number measure?
Four
D: None of the above
Primary butyric acid also caproic acid.
Anthocyanins

47. What are colloids that are stabilized by a layer of solvation called?
Emulsoids
.05 M HCL
Monosodium Glutamate
pH 3-5

48. What is the acid present in fish oil?
Troponins and Tropomyosin
Anthocyanins
Olive Green
Arachidonic Acid

49. What enzyme is most responsible for browning bananas?
Pheophytia does not have magnesium in porphyrin ring.
Emulsoids
Polyphenol Oxidase
It explodes

50. What pigment was first designated as anthocyanins?
Blue pigment in flowers
Whole Milk
Degradation of protein and production of acid from sugar at the same time.
Carmelization and Maillard