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Food Chemistry

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1. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Racemic Mixture
Bitter
Troponins and Tropomyosin

2. To which of the following four basic tastes are humans most sensitive? A) Bitter B) Sweet C) Sour D) Salty
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Covalent (strongest) and Hydrophobic (Weakest)
Bitter
Tryptophan

3. How do sodium chloride and sucrose affect foam stability?
Sodium chloride reduces foam stability and sucrose improves foam stability.
DNA transferred by cell to cell contact (bacterial sex).
14
Nucleation or crystal formation and crystal growth.

4. What is the winterization process for an oil?
Initiation - Propagation - Termination
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.
Four
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

5. What does the iodine value measure and how is it measured?
Speed of Light
Linoleic Acid
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

6. At low water activity What is the main deteriorative concern?
Lipid oxidation
Monosodium Glutamate
Plasmids
Butter= water in oil Mayonnaise= oil in water Milk= oil in water

7. Name 5 proteins with good foaming properties.
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
Racemic Mixture
Olive Green
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.

8. What is the structural difference between chlorophyll and chlocophyllide?
Acetoin
Thermus Aqauticus
Chlocophyllide does not have a phytoltail
Initiation - Propagation - Termination

9. How is pH defined?
No
Phenophylin
Fructose
Negative log of the hydrogen concentration (mol/l).

10. 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
Plasmids
D: None of the above
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.
Olive Green

11. In genetics What is conjugation?
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.
DNA transferred by cell to cell contact (bacterial sex).
Polyphenol Oxidase
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.

12. What is the acid present in fish oil?
ERH=100 x Aw
Arachidonic Acid
Pectins
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.

13. What is the enzyme responsible for browning in apples and lettuce?
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Polyphenol Oxidase
Chitin
Degradation of protein and production of acid from sugar at the same time.

14. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
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
Emulsification
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

15. How many carbon atoms are there in the fatty acid myristic acid?
14
Chlocophyllide does not have a phytoltail
Capsaicin
They act as catalysts - speeding the polymerization of acrylamide.

16. What is the chemical nature of anthocyanins?
Nucleation or crystal formation and crystal growth.
Glycosides of anthocyanidins
The speed of a molecule is proportional to the surrounding voltage gradient.
Arachidonic Acid

17. What effect would the addition of sodium bicarbonate have to chocolate?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Bitter
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Arachidonic Acid

18. What metabolic end product does the Voges-Proskauer test detect?
Fatty Acid and Alcohol
Acetoin
Arachidonic Acid
An enzyme that converts hydrogen peroxide to water plus oxygen.

19. What happens to chlorophyll on heating?
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.
1 - 3 - 7-trimethylxanthine
Milk
Pheophytin forms

20. Name the two components that comprise the relaxing factor in muscle fibers.
Troponins and Tropomyosin
Thamautin
Lysine - Arginine - and Histidine
Bitter

21. Name 3 factors influencing the consistency of commercial fats.
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Covalent (strongest) and Hydrophobic (Weakest)
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Oil in Water

22. If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Water
Ammonia - Water - Carbon Dioxide
Yellow
Initiation - Propagation - Termination

23. What two types of compounds are joined with an ester bond to make a wax?
Oil in Water
RNA transcribed to DNA
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Fatty Acid and Alcohol

24. What are soluble polymers of anhydro-galacturonic acid and its esters called?
Olive Green
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
Water
Pectins

25. Contains the lowest content of water
Gossypol (it is removed during the oil refining process)
Troponins and Tropomyosin
Non-protein nitrogen
Whole Milk

26. What does MSG stand for?
Pectin Esterase - Polygalacturonase - Pectin Layase
Monosodium Glutamate
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Pheophytin forms

27. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
45% - 52% - 90%
Plasmids
2.5
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

28. What is the winterization process for an oil?
Pectin methylesterase & polygalacturonase
DNA transferred by cell to cell contact (bacterial sex).
Covalent (strongest) and Hydrophobic (Weakest)
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

29. What is the Peroxide Value a measure of?
Covalent (strongest) and Hydrophobic (Weakest)
Fat Oxidation
Sweet - Salty - Sour - and Bitter
Lipase

30. What chemical compound is responsible for the 'hot' principle of jalepeno peppers?
Capsaicin
Pectin Esterase
Two aldehydes
Lycopenes

31. 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?
Fructose
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Capsaicin
Covalent (strongest) and Hydrophobic (Weakest)

32. When heated ammonium bicarbonate decomposes to form what end products?
Ammonia - Water - Carbon Dioxide
Milk
Thickener in foods
Erythorbic Acid

33. What is the enzyme responsible for browning in apples and lettuce?
It explodes
pH below positive charge; pH at no charge; pH above negative charge
It explodes
Polyphenol Oxidase

34. 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
Browning of freshly cut surfaces of fruits and vegetables.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins - and proteins.
Pectins
Anthocyanins

35. Alar is the trade name for what chemical compound?
Milk
Daminozide
Sodium chloride reduces foam stability and sucrose improves foam stability.
Fat Oxidation

36. What enzyme causes hyrolytic rancidity in milk?
Lipase
Monosodium Glutamate
Pectin Esterase - Polygalacturonase - Pectin Layase
Bitter

37. What ketohexose is most significant to food chemists?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Fructose
Non-protein nitrogen
Prolamines

38. What is the geometric configuration of double bonds in most natural fatty acids?
Cis
RNA transcribed to DNA
Sweet - Salty - Sour - and Bitter
Ammonia - Water - Carbon Dioxide

39. 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
Browning of freshly cut surfaces of fruits and vegetables.
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Anomeric
D: None of the above

40. What charge will a protein have when the pH of its solution is below at - and above its pKa?
Pectin methylesterase & polygalacturonase
Bright green
pH below positive charge; pH at no charge; pH above negative charge
Water

41. What two common compounds are used together as an antioxidative system?
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Onions ( or leeks)
Pectins
Ascorbic Acid and Citric Acid

42. What are the four basic flavors perceived by the tongue?
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.
Degradation of protein and production of acid from sugar at the same time.
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
Sweet - Salty - Sour - and Bitter

43. Name a naturally occurring protein sweetener.
Thamautin
V=IR and P=VI or I x I x are
20 carbons and 4 double bonds
Fatty Acid and Alcohol

44. Name 4 advantages of using enzymes in food processing.
20 carbons and 4 double bonds
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
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
Arachidonic Acid

45. Name one way foam stability can be assessed.
Sweet - Salty - Sour - and Bitter
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.
20 carbons and 4 double bonds
1 - 3 - 7-trimethylxanthine

46. Alar is the trade name for what chemical compound?
Daminozide
.05
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
Oil in Water

47. What is an isomer that is cheaper than Vitamin C?
Chlocophyllide does not have a phytoltail
Erythorbic Acid
Gossypol (it is removed during the oil refining process)
Fat Oxidation

48. What is acid proteolysis?
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Degradation of protein and production of acid from sugar at the same time.
Chitin
pH 3-5

49. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Monosodium Glutamate
Pectin methylesterase & polygalacturonase
Pectins
Carrageenan

50. What is Ohm's Law and What is Power Equation?
Fat Oxidation
They act as catalysts - speeding the polymerization of acrylamide.
Initiation - Propagation - Termination
V=IR and P=VI or I x I x are

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