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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. Are sorbitol and mannitol sweet?
Emulsoids
Polyphenols
Yes
45% - 52% - 90%

2. What ketohexose is most significant to food chemists?
Fructose
Lipid oxidation
No
DNA transferred by cell to cell contact (bacterial sex).

3. Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Negative log of the hydrogen concentration (mol/l).
Lamellar; Hexagonal I - II; Cubic

4. What pigment was first designated as anthocyanins?
Daminozide
Blue pigment in flowers
ERH=100 x Aw
20 carbons and 4 double bonds

5. How many carbon atoms and how many double bonds are there in arachidonic acid?
20 carbons and 4 double bonds
Anomeric
Ammonia - Water - Carbon Dioxide
Monosodium Glutamate

6. Name 2 heat stable enzymes in food that are important to the quality of aseptic products.
D: None of the above
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Arachidonic Acid
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

7. Name the three positively charged amino acids.
Lysine - Arginine - and Histidine
The speed of a molecule is proportional to the surrounding voltage gradient.
Fatty Acid and Alcohol
Chlocophyllide does not have a phytoltail

8. What is the chemical nature of anthocyanins?
Fat Oxidation
Glycosides of anthocyanidins
Acsulfame-K - Saccharin - Cyclamate - Aspartame
4:0 (Butyric) - 10:0 (Capric) - 12:0 (Lauric) - 14:0 (Myristic) - 16:0 (Palmitic) - 18:0 (Stearic)

9. In genetics What is conjugation?
Plasmids
DNA transferred by cell to cell contact (bacterial sex).
The speed of a molecule is proportional to the surrounding voltage gradient.
Acetoin

10. Name two reasons why fats are hydrogenated.
Chitin
Number of fatty acids present; mg KOH needed to saponify 1 g fat.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
Non-protein nitrogen

11. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Sodium chloride reduces foam stability and sucrose improves foam stability.
Nucleation or crystal formation and crystal growth.
Anomeric
Gliadins and Glutenins

12. What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Browning of freshly cut surfaces of fruits and vegetables.
Orange Juice
Osmosis
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

13. An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Oil in Water
Polyphenol Oxidase
Bright green

14. Does kosmotrophil ion discourage water structure?
Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
Whole Milk
No

15. What is catalase?
Oil in Water
Acetoin
An enzyme that converts hydrogen peroxide to water plus oxygen.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.

16. Name one way foam stability can be assessed.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine
Gliadins and Glutenins
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.
Racemic Mixture

17. Alar is the trade name for what chemical compound?
Pectin methylesterase & polygalacturonase
Daminozide
Onions ( or leeks)
Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize.

18. Name 3 factors influencing the rate of lipid oxidation in foods.
Covalent (strongest) and Hydrophobic (Weakest)
Degradation of protein and production of acid from sugar at the same time.
Acetoin
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

19. What is the chemical nomenclature for caffeine?
Phospholipids - water - sulfur compounds - soaps - partial glycerol esters - carbon dioxide - and mineral acids.
Aspartic Acid and Phenylalanine
Pectin Esterase
1 - 3 - 7-trimethylxanthine

20. What is the Peroxide Value a measure of?
Fat Oxidation
Capsaicin
Acetoin
Orange Juice

21. In genetics What is conjugation?
Pectin methyl esterase or galacturonase
A concentrate of microfibrillar proteins of fish muscle.
Osmosis
DNA transferred by cell to cell contact (bacterial sex).

22. 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?
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.
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
It explodes
V=IR and P=VI or I x I x are

23. What is the Peroxide Value a measure of?
Fat Oxidation
V=IR and P=VI or I x I x are
20 carbons and 4 double bonds
RNA transcribed to DNA

24. What does the acronym NPN stand for?
Non-protein nitrogen
Polyphenol Oxidase
Orange Juice
Lipase

25. During freezing What are the two stages in the crystallization process?
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.
Monosodium Glutamate
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
Nucleation or crystal formation and crystal growth.

26. 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).
Pectin methyl esterase or galacturonase
Olive Green
Lipase

27. Name a naturally occurring protein sweetener.
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
1 - 3 - 7-trimethylxanthine
Thamautin
An enzyme that converts hydrogen peroxide to water plus oxygen.

28. What is the name of the degradation compound of chlorophyll?
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.
Speed of Light
Aspartic Acid and Phenylalanine
Phenophylin

29. Name 3 physical agents capable of denaturing proteins.
Daminozide
Heat - Cold Mechanical Treatments - Hyrdostatic Pressure - Irradiation - and Interfaces
Anomeric
45% - 52% - 90%

30. What does Reichert-Meissert Number measure?
DNA transferred by cell to cell contact (bacterial sex).
Primary butyric acid also caproic acid.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
D: None of the above

31. What two enzymes degrade pectic substances?
Smoother - less acid and less bitter chocolate flavor - darker color - and improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
pH below positive charge; pH at no charge; pH above negative charge
Pectin methylesterase & polygalacturonase
Emulsoids

32. What are 3 mesomorphic structures associated with lipids in the liquid state?
Initiation - Propagation - and Termination
Four
Lamellar; Hexagonal I - II; Cubic
Osmosis

33. Food additive that could be used to prevent cocoa particles from settling in chocolate milk
Sweet - Salty - Sour - and Bitter
Plasmids
Linoleic Acid
Carrageenan

34. Give one word for a carbon atom involved in hemiacetal or acetal formation.
Proportion of solids in the fat - number - size - and kinds of crystals - viscosity of the liquid - temperature treatment - and mechanical working.
Anomeric
Ascorbic Acid and Citric Acid
14

35. What are colloids that are stabilized by a layer of solvation called?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
Emulsoids
Lamellar; Hexagonal I - II; Cubic
Daminozide

36. What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Lysine - Arginine - and Histidine
Primary butyric acid also caproic acid.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants
Phenylketonuria

37. Contains the lowest content of water
Chlocophyllide does not have a phytoltail
It explodes
Whole Milk
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.

38. 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
An enzyme that converts hydrogen peroxide to water plus oxygen.
Browning of freshly cut surfaces of fruits and vegetables.
D: None of the above
HPLC has higher pressure than FPLC

39. What compounds oxidize to form brown color in fruits and vegetables?
Polyphenols
D: None of the above
Nucleation or crystal formation and crystal growth.
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.

40. What is the common name for 9 12 - cis-cis-octa dienoic acid?
Linoleic Acid
RNA transcribed to DNA
Amount of free fatty acids present; mg KOH needed to neutralize the free fatty acids in 1 g of fat.
Water

41. Is a disaccharide
Anthocyanins
Sucrose
The amount of unsaturated bonds in fat; grams Iodine reacting with 100 grams fat.
Fatty acid composition - free fatty acids versus the corresponding glycerols - oxygen concentration - temperature - surface area - moisture - pro-oxidants - antioxidants

42. What are the four basic flavors perceived by the tongue?
Racemic Mixture
Covalent (strongest) and Hydrophobic (Weakest)
Linoleic Acid
Sweet - Salty - Sour - and Bitter

43. 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?
Ascorbic Acid and Citric Acid
Water
.05 M HCL
Tryptophan

44. What does the 'c' stand for in the equation E=mc2?
Speed of Light
Carmelization and Maillard
Phenylketonuria
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.

45. What is the winterization process for an oil?
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
pH below positive charge; pH at no charge; pH above negative charge
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
NaCl (it dissociated to a 2M solution)

46. What is acid proteolysis?
Lycopenes
Degradation of protein and production of acid from sugar at the same time.
Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.
Thickener in foods

47. What is the major color compound in tomatoes?
Initiation - Propagation - Termination
Plasmids
Lycopenes
Yellow

48. What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
20 carbons and 4 double bonds
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
Plasmids
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.

49. What are the limiting amino acids in corn - potato - and green peas?
An enzyme that converts hydrogen peroxide to water plus oxygen.
Solid phases of the same chemical composition that differ by crystalline structure - but yield identical liquid phases upon melting.
Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.
Corn- Lysine - Potato-Methionine - Green Peas-Methionine

50. What is the geometric configuration of double bonds in most natural fatty acids?
Prolamines
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.
Olive Green
Cis