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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. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Emulsoids
Initiation - Propagation - and Termination
Pectins
It explodes

2. 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.
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.
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.
Thermus Aqauticus

3. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Plasmids
Carmelization and Maillard
.05
Cis

4. What is an isomer that is cheaper than Vitamin C?
Erythorbic Acid
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Gliadins and Glutenins
Ammonia - Water - Carbon Dioxide

5. Name the two components that comprise the relaxing factor in muscle fibers.
Ascorbic Acid and Citric Acid
Nucleation or crystal formation and crystal growth.
Polyphenol Oxidase
Troponins and Tropomyosin

6. How is pH defined?
Pheophytia does not have magnesium in porphyrin ring.
Prolamines
Troponins and Tropomyosin
Negative log of the hydrogen concentration (mol/l).

7. How can a molecular weight of protein - DNA - and RNA be determined?
Capsaicin
Osmosis
Aspartic Acid and Phenylalanine
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

8. Are sorbitol and mannitol sweet?
Phenylketonuria
Initiation - Propagation - Termination
Gliadins and Glutenins
Yes

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

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10. What is the name of the structural carbohydrate found in lobsters crab - shellfish - and insects?
Milk
Chitin
Onions ( or leeks)
Pectin methyl esterase or galacturonase

11. What are the only phenols approved for use in the microbiological preservation of foods?
Initiation - Propagation - Termination
Ammonia - Water - Carbon Dioxide
ERH=100 x Aw
Parabens

12. What is surimi?
Fatty Acid (Ester linked) to Fatty Alcohol
A concentrate of microfibrillar proteins of fish muscle.
They act as catalysts - speeding the polymerization of acrylamide.
Fructose

13. Name three effects of protein denaturation.
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
Fat Oxidation
Yellow

14. 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
D: None of the above
Lipase
Anthocyanins
Pheophytin forms

15. What is the major color compound in tomatoes?
Lycopenes
Onions ( or leeks)
Pheophytin forms
.05 M HCL

16. Which of these foods is not appropriate to this list? A) Salami B) Yogurt C) Orange Juice D) Beer
pH 3-5
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Orange Juice

17. What does Reichert-Meissert Number measure?
Lipase
Bright green
Primary butyric acid also caproic acid.
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

18. What is the winterization process for an oil?
Lycopenes
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Gossypol (it is removed during the oil refining process)
Pectin Esterase

19. What is Ohm's Law and What is Power Equation?
14
Emulsification
Sucrose
V=IR and P=VI or I x I x are

20. Name 3 factors influencing the consistency of commercial fats.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Non-protein nitrogen
Polyphenol Oxidase

21. Alar is the trade name for what chemical compound?
Daminozide
Browning of freshly cut surfaces of fruits and vegetables.
Water
Sucrose

22. Name two non-enzymatic browning reactions.
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Carmelization and Maillard
Two aldehydes
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.

23. What degradative enzyme causes browning in apples - pears - bananas - and peaches?
Fat Oxidation
Polyphenoloxidase
Water
Cis

24. Peptide bond formation results in the formation of what secondary compound?
Water
20 carbons and 4 double bonds
The speed of a molecule is proportional to the surrounding voltage gradient.
Cis

25. What toxic pigment is found in cottonseed endosperm?
Gossypol (it is removed during the oil refining process)
Polyphenol Oxidase
Sodium chloride reduces foam stability and sucrose improves foam stability.
Acsulfame-K - Saccharin - Cyclamate - Aspartame

26. Q What reaction does the enzyme 'reverse transcriptase' catalyze?
.05 M HCL
Anomeric
RNA transcribed to DNA
Lycopenes

27. What does the acronym NPN stand for?
Polyphenols
Anomeric
Non-protein nitrogen
Speed of Light

28. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Primary butyric acid also caproic acid.
Anomeric
Parabens
Thamautin

29. 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
Racemic Mixture
D: None of the above
Orange Juice
RNA transcribed to DNA

30. Which two amino acids is the aspartame derived from?
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
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.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Aspartic Acid and Phenylalanine

31. What is the main class of color compounds found in raspberries?
Thermus Aqauticus
Lycopenes
Anthocyanins
Fructose

32. Name three non-nutritive sweeteners approved for use in USA?
Pheophytin forms
Pectin methyl esterase or galacturonase
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Acsulfame-K - Saccharin - Cyclamate - Aspartame

33. What is the protein efficiency ratio (PER) of casein?
2.5
Emulsification
Fatty Acid and Alcohol
Pectin methyl esterase or galacturonase

34. What are proteins which are soluble in 50-80% ethanol known as?
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Prolamines
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Speed of Light

35. What is the fundamental driving of electrophoresis?
Degradation of protein and production of acid from sugar at the same time.
Oil in Water
Lipid oxidation
The speed of a molecule is proportional to the surrounding voltage gradient.

36. Name the two components that comprise the relaxing factor in muscle fibers.
Pectin methyl esterase or galacturonase
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Troponins and Tropomyosin
An enzyme that converts hydrogen peroxide to water plus oxygen.

37. 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
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
Erythorbic Acid
D: None of the above

38. What is an isomer that is cheaper than Vitamin C?
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Erythorbic Acid
2.5
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.

39. What does MSG stand for?
Yellow
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Monosodium Glutamate

40. 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?
Tryptophan
1 - 3 - 7-trimethylxanthine
Troponins and Tropomyosin
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

41. In genetics What is conjugation?
Pectin Esterase - Polygalacturonase - Pectin Layase
Arachidonic Acid
DNA transferred by cell to cell contact (bacterial sex).
Erythorbic Acid

42. 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
Water
Lipase
pH below positive charge; pH at no charge; pH above negative charge

43. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Bitter
Ascorbic Acid and Citric Acid
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
Polyphenol Oxidase

44. Waxes are composed of what two basic chemical entities?
Fatty Acid (Ester linked) to Fatty Alcohol
Polyphenols
14
Lipase

45. Name three non-nutritive sweeteners approved for use in USA?
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Olive Green
Gossypol (it is removed during the oil refining process)
Tryptophan

46. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
An enzyme that converts hydrogen peroxide to water plus oxygen.
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Phenylketonuria
Initiation - Propagation - and Termination

47. Alar is the trade name for what chemical compound?
Thamautin
Daminozide
Lipase
Linoleic Acid

48. A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Bright green
Lipid oxidation
Acetoin
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline)Polar: (Glycine - Serine - Cystein - Threonine - Tyrosine)Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid)

49. What are the limiting amino acids in corn - potato - and green peas?
Phenophylin
RNA transcribed to DNA
Acsulfame-K - Saccharin - Cyclamate - Aspartame
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

50. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Linoleic Acid
Pheophytin forms
No
Gliadins and Glutenins