2. Food Chemistry Flashcards
(355 cards)
1
Q
What chemical hormone do fruits release upon ripening?
A
Ethylene
2
Q
Chlorophyll molecule reacting with hydrogen exhibits what shade of green?
A
Olive Green
3
Q
What two common compounds are used together as an antioxidative system?
A
Ascorbic Acid and Citric Acid
4
Q
What is the name of the final degradation compound of chlorophyll?
A
Pheophorbide
5
Q
What is an isomer that is cheaper than Vitamin C?
A
Erythorbic Acid
6
Q
What is the enzyme responsible for browning in apples and lettuce?
A
Polyphenol Oxidase
7
Q
What are the acids present in fish oil?
A
Arachidonic Acid - DHA - EPA
8
Q
What is surimi?
A
A concentrate of microfibrillar proteins of fish muscle.
9
Q
What is Carboxyl-methyl cellulose often used for?
A
Thickener in foods (and stabilizer)
10
Q
Does Kosmotrope ion discourage water structure?
A
No (they cause water molecules to favorably interact)
11
Q
What is the main class of color compounds found in raspberries?
A
Anthocyanins
12
Q
What is the major color compound in tomatoes?
A
Lycopenes
13
Q
What is the structural difference between chlorophyll and chlorophyllide?
A
Chlocophyllide does not have a phytol tail
14
Q
What happens to chlorophyll on heating?
A
Pheophytin forms
15
Q
Alar is the trade name for what chemical compound?
A
Daminozide
16
Q
How many polypeptide chains make up an antibody?
A
Four
17
Q
What is the winterization process for an oil?
A
Cooling the oil and filtering of the solids formed so that long chained saturated fats do not crystallize at low temperatures.
18
Q
What is the structural difference between chlorophyll and pheophytin?
A
Pheophytin does not have magnesium in porphyrin ring.
19
Q
Peptide bond formation results in the formation of what secondary compound?
A
Water
20
Q
Will lipid oxidation be higher at a water activity of .05 or .5?
A
0.05
21
Q
How many carbon atoms and how many double bonds are there in arachidonic acid?
A
20 carbons and 4 double bonds
22
Q
What are the three stages of oxidative rancidity?
A
Initiation - Propagation - Termination
23
Q
What ketohexose is most significant to food chemists?
A
Fructose
24
Q
How many carbon atoms are there in the fatty acid myristic acid?
A
14
25
What is the Peroxide Value a measure of?
Fat Oxidation
26
Waxes are composed of what two basic chemical entities?
Fatty Acid (Ester linked) to Fatty Alcohol
27
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
28
Name 3 physical agents capable of denaturing proteins.
Temperature Changes-Mechanical Actions-Change in pH-Irradiation-Sound Waves-Exposure to Mineral Salt and Metals
29
Name two main gluten proteins.
Gliadins and Glutenins
30
How do sodium chloride and sucrose affect foam stability?
Sodium chloride reduces foam stability and sucrose improves foam stability.
31
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
32
Name 3 chemical agents capable of denaturing proteins.
Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents
33
Name 5 proteins with good foaming properties.
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.
34
What effect would the addition of sodium bicarbonate have to chocolate?
Smoother - less acid and less bitter chocolate flavor - darker color - improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).
35
Name 5 chelating agents used in the food industry.
EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins and proteins.
36
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.
37
A chlorophyll molecule reacting with magnesium exhibits what shade of green?
Bright green
38
At low water activity what is the main deteriorative concern?
Lipid oxidation
39
Name one way foam stability can be assessed.
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.
40
Name 4 advantages of using enzymes in food processing.
They are natural - nontoxic substance - 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 reaction.
41
S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds in what foodstuff?
Onions ( or leeks)
42
What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk
Butter= water in oil Mayonnaise= oil in water Milk= oil in water
43
What is the fundamental driving of electrophoresis?
The speed of a molecule is proportional to the surrounding voltage gradient.
44
How can a molecular weight of protein DNA and RNA be determined?
For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.
45
How does HPLC differ from FPLC?
HPLC has higher pressure than FPLC
46
What are two common reducing agents that break disulfide bonds in proteins?
2-mercaptoethanol (2-ME) - dithiothreitol (DDT)
47
In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?
They act as catalysts speeding the polymerization of acrylamide.
48
What does the acronym NPN stand for?
Non-protein nitrogen
49
Name three nonpolar polar, and charged amino acids.
Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline - Tryptophan) Polar: (Glycin - Serine - Cystein - Threonine - Tyrosine) Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid),
50
What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?
Plasmids
51
In genetics what is conjugation?
DNA transferred by cell to cell contact (bacterial sex).
52
Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - 1M solution of sucrose?
NaCl (it dissociated to a 2M solution)
53
What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?
Phenylketonuria
54
What does MSG stand for?
Monosodium Glutamate
55
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
56
 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
57
20 grams of amylose is added to 80 grams of water in a beaker - the boiling point is measured with an ordinary mercury-in-glass thermometer. What is the observed boiling point of the material in the beaker?
100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)
58
If oxygen attacks an unsaturated fatty acids at the double bond what is the resultant product?
Two aldehydes
59
In the enzyme Taq Polymerase what does Taq stand for?
Thermus Aqauticus
60
What are the primary secondary tertiary and quaternary structures?
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.
61
Define molarity - molality - 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.
62
How is pH defined?
Negative log of the hydrogen concentration (mol/l).
63
Which of these food additives could be used to prevent cocoa particles from settling in chocolate milk? A) BHA (butylated hydroxyanisole B) Carrageenan C) Thiamine Hydrochloride D) Citric Acid
B) Carrageenan
64
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.
65
What is acid proteolysis?
Degradation of protein and production of acid from sugar at the same time.
66
What is catalase?
An enzyme that converts hydrogen peroxide to water plus oxygen.
67
What reaction does the enzyme Reverse Transcriptase catalyze?
RNA transcribed to DNA
68
What pigment was first designated as anthocyanins?
Blue pigment in flowers
69
What is the chemical nature of anthocyanins?
Glycosides of anthocyanidins
70
Name a naturally occurring protein sweetener.
Thaumautin
71
What is the chemical nomenclature for caffeine?
1, 3, 7-trimethylxanthine,
72
Name three non-nutritive sweeteners approved for use in USA?
Acsulfame-K - Saccharin - Succralose - Aspartame
73
Which two amino acids is the aspartame derived from?
Aspartic Acid and Phenylalanine
74
Are sorbitol and mannitol sweet?
Yes
75
What are the fructose contents in commercial HFCS products.
45% - 52% - 90%
76
What are the limiting amino acids in corn potato and green peas?
Corn- Lysine. Potato-Methionine. Green Peas-Methionine
77
Which amino acid has the greatest molecular weight: tryptophan or tyrosine?
Tryptophan
78
Give one word for a carbon atom involved in hemiacetal or acetal formation.
Anomeric
79
What degradative enzyme causes browning in apples pears bananas and peaches?
Polyphenoloxidase
80
Name the two components that comprise the relaxing factor in muscle fibers.
Troponins and Tropomyosin
81
An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?
Oil in Water
82
What is the protein efficiency ratio (PER) of casein?
2.5
83
What two enzymes degrade pectic substances?
Pectin methylesterase & polygalacturonase
84
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
18:0 Common Name: Myristic Butyric Capric Lauric Stearic Palmitic
85
What is a polymorphism?
Solid phases of the same chemical composition that differ by crystalline structure
86
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.
87
What does HLB stand for and what does a high and low HLB value indicate?
HLB (hydrophilic-lipophilic balance)
88
Name 3 factors influencing the rate of lipid oxidation in foods.
Fatty acid composition - Free fatty acids versus the corresponding glycerols - Oxygen concentration - Temperature - Surface area - Moisture - Pro-oxidants -Antioxidants
89
Name two reasons why fats are hydrogenated.
It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.
90
Name three compounds capable of poisoning the catalyst during commercial hydrogenation.
Phospholipids - Water - Sulfur compounds - Soaps - Partial glycerol esters - Carbon dioxide and mineral acids.
91
Name the three positively charged amino acids.
Lysine Arginine and Histidine
92
If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?
Blue/purple
93
What enzyme is most responsible for browning bananas?
Polyphenol Oxidase
94
During freezing what are the two stages in the crystallization process?
Nucleation or crystal formation and crystal growth.
95
In what food is butyric acid typically found?
Milk
96
What is the name given to a mixture of equal parts of Darel Lisomers?
Racemic Mixture
97
What enzyme causes hyrolytic rancidity in milk?
Lipase
98
Name the strongest biochemical bond and the weakest biochemical bond.
Covalent (strongest) and Hydrophobic (Weakest)
99
What is the enzyme that softens tomatoes?
Pectin Esterase
100
Name a commonly used household chemical leavening agent and the gas it generates.
Sodium bicarbonate generates CO2
101
Name two non-enzymatic browning reactions.
Carmelization and Maillard
102
What are the three main steps in the autooxidation of lipids?
Initiation - Propagation -Termination
103
What are the only phenols approved for use in the microbiological preservation of foods?
Parabens
104
What is the common name for 9-12-cis-cis-octa dienoic acid?
Linoleic Acid
105
What are 3 mesomorphic structures associated with lipids in the liquid state?
Lamellar
106
What are proteins which are soluble in 50-80% ethanol known as?
Prolamines
107
What are colloids that are stabilized by a layer of solvation called?
Emulsoids
108
What are soluble polymers of anhydro-galacturonic acid and its esters called?
Pectins
109
What is the geometric configuration of double bonds in most natural fatty acids?
Cis
110
The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?
Pectin methyl esterase or galacturonase
111
What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?
Osmosis (vs. Osmosis: Osmosis is the movement of solvent particles across a semipermeable membrane from a dilute solution into a concentrated solution. ... Diffusion: Diffusion is the movement of particles from an area of higher concentration to lower concentration. The overall effect is to equalize concentration throughout the medium.)
112
What is the name of the structural carbohydrate found in lobsters crab
shellfish
113
When heated ammonium bicarbonate decomposes to form what end products?
Ammonia - Water - Carbon Dioxide
114
What two types of compounds are joined with an ester bond to make a wax?
Fatty Acid and Alcohol
115
What compounds oxidize to form brown color in fruits and vegetables?
Polyphenols
116
What toxic pigment is found in cottonseed endosperm?
Gossypol (it is removed during the oil refining process)
117
What are the four basic flavors perceived by the tongue?
Sweet - Salty - Sour - Bitter
118
What is BHA's full name and purpose?
Butylated hydroxylated anisole - Antioxidant
119
What is the full name of EDTA?
Ethylenediaminetetraacetic acid
120
What is the full name of EGCG?
Epigallo catechin galate.
121
HFCS sweetness increases as you increase DE?
No - DE refers to reducing power compared to dextrose since fructose is not reducing and sweeter than glucose (which is reducing) - less DE means sweeter.
122
What it the morphology of how polymers can be classified?
Linear and branched
123
Absence of what amino acid causes black spots in shrimp or lobster?
Tyrosine
124
What is the difference of homopolymers and copolymers?
A homopolymer is synthesized using a single type of monomer
125
The more branches a polysaccharide has - the more non-reducing ends it has.
FALSE
126
What is the reaction of acid-catalyzed combination of two monosaccharide molecules?
Reversion
127
When hydrated a linear polymer has higher viscosity than a branched polymer (linear polymer and branched polymer have the same MW)
TRUE
128
what are the types of intermolecular forces can be formed in colloids?
ion-dipole ion-ion dipole-dipole covalent bond
129
Mg is more effective than Li in causing salting out phenomenon in hydrocolloids.
TRUE
130
What two components are required for a buffer?
Mixtures of weak acid and conjugate salt
131
Hydrolytic rancidity is caused by the enzyme
Lipase
132
A good emulsifier for an oil in water emulsion will have what HLB value (High or Low)?
High HLB value
133
What is the toxin found in potatoes?
Solanine
134
Original root used for root beer that is not used anymore because of toxin?
Saffron and saffrol
135
Name the 3 main parts of cereal grain
Bran - germ - endosperm
136
How many monomers does Stachycose have ?
4(Galatose+Galatose+Glucose+Frutose)
137
What are the two proteins that function in wheat gluten formation?
Gliadin (prolamine) and glutenin (glutelin)
138
What wheat is sown or planted in late autumn?
Winter wheat
139
What biochemical polymer found in plants is the most abundant bichemical on earth?
Cellulose
140
What gives waxy corn its properties?
No amylose
141
In polysaccharide structure analysis which analysis is for characterize the linkage types?
Methylation analysis
142
Addition of sugar after gums be dissolved in water can enhance the dispersion of gum particle. (T/F)
TRUE
143
The finer the polysaccharide the more viscous of the solution. (T/F)
TRUE
144
The linear charged polysaccharide can form a solution
TRUE
145
Xanthan gum is usually a linear or essentially linear molecule.
TRUE
146
Most food gums are polydisperse and polymolecular
TRUE
147
Polydextrose is a natural polysaccharide which can be used as a bulking agent.
False - should be synthetic
148
Glucose is reduced into what sugar?
Sorbitol
149
What is reducing sugar?
Sugar with a free carbonyl group
150
What is the dimer that forms the basis of cellulose?
cellobiose
151
What are the substrates for the following enzymes: invertase beta-galactosidas and alpha-galactosidase?
Invertse (Sucrose) Beta-galactosidase(Lactose) Alpha-galactosidase (raffinose)
152
How many C (carbons) are in capric acid?
10
153
Name 2 straight chain polyhydric alcohols used as food additives.
Sorbitol (bodying agent Humectant Flavor and crystal modifier). Mannitol (flavor modifier Intert base)
154
What is TBHQ?
Antioxidant
155
What is the Isoelectric Point?
The pH where the sum of charges (+ and -)is equal to 0 for an amino acid/protein
156
Why do you not want the pH of frankfurters to be at an isoelectric point of myosin?
the product will not be able to bind water and you cannot form a gel
157
What are three forms of water in foods?
Free Water - Adsorbed Water (loosely bound)-Water of hydration (tightly bound)
158
What is the definition of pH?
-log [H+]
159
When does buffering occur in foods?
When a weak acid and a salt (its conjugate base) are present in the same food
160
When does the maximum buffering capacity occur in a food product?
At the pKa the point where equal amounts of the undissociated acid and weak base (salt) exist in the food matrix
161
What are myosin and actin?
the major contractile proteins in muscle (accounts for ~65% of contractile proteins)
162
Name 3 items that effect water activity in a food product.
solute concentration - moisture concentration - temperature
163
What is an emulsion?
A system containing 2 immiscible liquids
164
Are frankfurters an emulsion?
Not a true emulsion because they have more than 2 components in them. However they do have lipid separated from water by myofibrillar proteins
165
What term does the acronym PSE abbreviate?
Pale - Soft - Exudative
166
What is the predominant meat source that PSE occurs in?
Pork (and one could argue for turkey)
167
What meat protein is primarily responsible for color in meat products?
myoglobin
168
Why are caseinates good functional ingredients in a number of processed food products that have both water and fat?
caseinates have amphiphilic structure
169
what are the minimum reactant requirements for maillard browning?
amino-bearing compound (usually a protein) a reducing sugar water
170
someone has suggested that you use sucrose in your confectionary product where Maillard browning is desireable will this cause a problem?
yes- because sucrose is a non-reducing sugar
171
why is sucrose added to dough when making bread?
it increases viscosity & increases foam stability
172
does volume increase or decrease when a solid goes to a liquid?
increases
173
does volume increase or decrease when a liquid goes to a gas?
increases
174
why is titratable acidity an important measurement in food products?
it predicts the acid's impact on flavor in a food product
175
what is pectin utilized for in food chemistry/food processing?
stability of jams/jellies/fruit juices/tomato sauces/etc.
176
What is the polysaccharide that is the main storage form of carbohydrate largely stored in the liver with lesser amounts in muscle tissue?
Glycogen
177
What are the nitrogen-bearing compounds that form the structural units of protein?
amino acids
178
what is the botanical term for certain plants belonging to the mustard family such as broccoli and cauliflower so-called because of the cross-like leaf markings?
Cruciferous/Brassica
179
what are the various complex proteins produced by living cells that act independently of these cells. They are capable of producing certain chemical changes in other substances w/o themselves being changed in the process?
Enzymes
180
The process by which a chemical compound is split into other simpler compounds by the elements of water as in manufacture of infant formulas to produce easier-to-digest derivatives of the main protein (casein) on the cow's milk base
Hydrolysis
181
Compounds that consist of one molecule of fatty acid esterified to glycerol are called?
monoglycerides
182
what types of acids are found in apples grapes orangesand lemons?
apples have malic acid - grapes have tartaric acid - oranges & lemons have citric acid
183
What are the main natural antioxidants found in foods?
lecithin - vitamins C and E - certain sulfur-containing amino acids
184
what pigment imparts green color to lettuce and peas?
chlorophyll
185
Plants that contain no vitamin A but contain its precursor called what?
Beta Carotene
186
what pigment gives the orange color to carrots and corn?
carotene
187
What B vitamin's main responsibility is in the utilization of CHO to supply energy
where it functions as the coenzyme thiamine pyrophosphate or cocarboxylase in glucose oxidation?
188
what pigment contributes to the red color of tomatoes and watermelons?
lycopene
189
what pigment contributes to the purple color grapes and blueberries?
anthocyanins
190
True/False: Riboflavin is quite resistant to heat but very sensitive to light and this is why brown milk bottles have seen limited use in the past
TRUE
191
what pigment gives the red color to meats?
oxymyoglobin
192
True/False: a complete protein is one that contains all of the essential amino acids in amounts and proportions to maintain life and support growth when used as the sole source of protein
TRUE
193
(___)proteins are generally not as high in biological values as animal proteins because of amino acid limitations
Plant proteins
194
what type of proteins can be supplemented w/ the missing essential amino acids either in the form of synthetic compounds or as protein concentrates from natural sources?
Incomplete proteins
195
What are the organic chemicals other than essential amino acids and fatty acids that must be supplied to an animal in small amounts to maintain health?
Vitamins
196
what is the only major vitamin the human body that is known to be capable of manufacturing but may not be synthesized in adequate amounts?
Vitamin D
197
True/False: Vitamins function in enzyme systems which facilitate the metabolism of proteins Carbohydrates & fats
TRUE
198
Vitamins B and C's absorption by the body depends on the normal absorption of fat from the diet.
FALSE
199
What vitamin naturally occurs only in animal materials such as meat milk eggs?
Vitamin A
200
True/False: Thiamin is not stable to heat in acid foods but less so in neutral and alkaline foods.
False - thiamin is heat stable
201
What causes the yellow-green pigment of skim milk and whey?
Riboflavin
202
True/False: riboflavin functions in the oxidative processes of living cells and is essential for cellular growth and tissue maintenance.
TRUE
203
What are good sources of riboflavin?
liver - Eggs - Milk
204
A deficiency of what vitamin adversely affects tissue respiration and oxidation of glucose and results in the disease known as pellegra in humans?
Niacin
205
True/False: the adult Recommended Daily Allowance is 13-20mg/day for niacin -depending on age and gender.
TRUE
206
True/False: Niacin is very stable to heat
light
207
What is the name of vitamin B6?
pyridoxine
208
What B vitamin is called the anti-pernicious anemia factor and is important in nucleic acid formation and in fat and Carbohydrate metabolism?
B12
209
What is the name of vitamin B12?
cyanocobalamin
210
True/False: cyanocobalamin is the largest vitamin molecule and contains cobalt in its structure giving rise to an essential requirement for the mineral cobalt in nutrient.
TRUE
211
True/False: vitamin B12 is not synthesized by bacteria and molds and is a commercial by-product of antibiotic production
FALSE
212
what vitamin is responsible for the prevention of certain kinds of anemias - is involved in the synthesis of nucleic acids - and is synthesized by microorganisms?
Folacin (or folate/folic acid)
213
For milk what does titratable acidity refer to? What terms is it expressed in?
Titratable acidity is natural acidity (from udder. Due to casein - phosphates - albumin - CO2 - citrates) plus the real acidity (microbial acidity) ie. conversion of lactose to lactic acid). It is expressed in terms of % lactic acid.
214
What is catabolism and anabolism?
catabolism is breakdown of complex organic molecules releasing energy. Anabolism is synthesis of cell constituents from simpler molecules
215
What kind of emulsion system does butter have?
Butter has a water in oil emulsion where water is in dispersed phase and oil is in continuous phase
216
name the major components of dietary fiber
Cellulose-Pectin-Lignin-Hemicellulose-Hydrocolloids
217
what state does the milk protein casein occur in milk and what is its Zeta potential?
Casein occurs in colloidal dispersion phase in milk. Its zeta potential is about 18mV
218
what is the pH range of the indicator phenolphthalein?
8-9.6
219
What is the difference between free water adsorbed water and water of hydration in foods?
Free water retains its physical properties and is available for reaction. Adsorbed water is held tightly to proteins. Water of hydration is the chemically bound water.
220
what is PSE in reference to meat?
Pale-Soft-Exudative. It is due to excess production of lactic acid. Most of it is contributed to stress and rigor
221
what are isotonic solutions?
solutions which has same osmotic pressure at same temp
222
what should be the size of milk fat globules after homogenization?
< or equal to 2 microns
223
which amino acids are indispensable?
Phenylalanine-Valine-Threonine-Tryptophan-Methionine-Histadine-Isoleucine-Lysine-Leucine
224
What are colligative properties?
Physical properties of a solution that depend entirely on number of solute molecules present in the solution and not upon the chemical nature of the solute. Ex. vapor pressure - osmotic pressure - boiling point - freezing point
225
Name the lean and primal cuts of pork
Lean cuts: ham-loin-boston butt-picnic Primal cuts: the above along w/belly
226
what are vitamis D2 and D3 better known as?
vitamin D2: ergocalciferol. vitamin D3: cholecalciferol
227
what is the chemical name of enzyme lactase?
Beta-D-galactosidase
228
what is pyrolysis?
dehydration and fragmentation of sugar molecule. AKA caramelization. it is responsible for browning and burnt flavor
229
what is lactulose and how does it influence bifidus production?
lactulose is an anomer of lactose formed during high heat treatment. It stimulates growth of bifido bacteria that provides immunity to infants. It helps cure GI disorders.
230
What are exopeptidases and endopeptidases?
Exopeptidases are enzymes that cleave amino acids or dipeptides in a stepwise manner from terminal end of protein. Endopeptidases are proteinases that hydrolyze linkages within the peptide chain and don't touch the terminal peptide bonds.
231
what are carotenes and xanthophylls?
classes of carotenoids. Carotenes are purely poly-ene hydrocarbons while xanthophylls contain oxygen in form of hydroxyl epoxy or oxo group
232
what is protopectin?
a component of cementing material between plant cell wall. In fruits it is converted to pectin as fruit matures.
233
what pigments cause yellow red and green colors in plants and vegetables?
yellow is due to carotene green is from chlorophyll and red is due to lycopene
234
what are catechins?
flavonoid phytochemical compounds that appear predominantly in green tea. Smaller amounts of catechins are also found in black tea grapes wine and chocolate.
235
the structure of the enzyme polyphenol oxidase (PPO) contains which metal?
Copper
236
What is the eutectic point?
Temp where solid and liquid phase of a material exist in equilibrium
237
from a food safety standpoint
what temp range is considered the danger zone?
238
what are cryoprotectants?
substances that protect against the dehydration which destroys structure and texture caused by freezing.
239
what is starch retrogradation?
realignment (crystallization) of the amylose and amylopectin to form a pocket.
240
which enzymes are used for corn syrup production?
alpha amylase and glucoamylase
241
define kinetic viscosity
ratio of absolute viscosity and density
242
Individuals who are extremely sensitive to the compound PROP are called what?
super-tasters
243
at which pH does the indicator phenolphthalein turn from colorless to red?
8.2-8.3
244
which of the following elements is found in a molecule of the pigment xanthophyll but not in a molecule of betacarotene: nitrogen-oxygen-hydrogen-carbon
oxygen (this is the difference between betacarotene and retinol/al)
245
the protein efficiency ratio (PER) is based on the comparison of the weight gain of rats fed a test protein to those fed what controlled protein?
casein
246
which are the 2 essential fatty acids for human beings?
Linoleic (omega 6) and linolenic (omega 3)
247
what is amelioration as it refers to wine making?
alteration of the sugar concentration total acidity and/or pH of musts
248
what is levulose - a common monosaccharide found abundantly in honey
saps
249
a pH value is a measure of acidity. what is a pKa value the measure of?
acid strength
250
in enzymatic reactions
what is activation energy?
251
what is margarine disease (AKA Planta Disease)?
allergic reaction to the emulsifier ME18 which is added to margarine to keep fat from spattering during frying.
252
what is BT corn?
genetically modified corn that contains a gene taken from Bacillus thuringiensis (a bacterium)
253
what is BHT?
Butylated hydroxytoluene
254
what is BGH?
Bovine Growth Hormone: regulates growth and milk production
255
what does the acronym PCB stand for?
Polychlorinated biphenyls
256
the diet and health recommendations advise limiting salt to less than 6 grams per day: it emphasizes moderation not adequacy. What are the symptoms of sodium toxicity and chlorine toxicity?
Na: edema - acute hypertension. Cl: vomiting
257
Amino acids can be classified according to the chemical structures of their sidechains. What are these 7 classes?
Aliphatic -Alcohols-Aromatic-Base-Sulfur-containing- Acids-Amides
258
Federal SOIs for jellies/preserves/jams require: A. not <43% soluble solids in finished product B.not <45% sugar to 55% fruit in the formula C.not > 65% soluble solids in the finished product D. not<45% fruit to 55% sugar in formula
D. not < 45% fruit to 55% sugar in the formula
259
the degree of unsaturation of a fat is measured by the ______value
iodine value
260
If you have 2 different foods food A w/pH=4 and food B w/pH=6. which one is more acidic and by how many times?
A 100 times more acidic than B
261
Enzyme used for debranching of starch molecule is: A.alpha amylase B. Beta amylase C. Glucoamylase or D. Pullalanase
D. pullalanase
262
Which is a non-reducing sugar: A.glucose B.sucrose C.maltose or D. fructose?
B. sucrose
263
What is the pressure (in kPa) of apple juice that is held at a 10m high tank assuming the density of 1kg/m3
density x gravity x height= 1 x 9.81 x 10= 98kPa
264
Which dairy breed of cow averages the highest fat content of raw milk?: A.Holstein B.Guernsey C. Ayrshire or D. Jersey
D. Jersey
265
foods relatively high in fat are frozen prior to irradiation to: A.inactivate some foodborne illnesses B. preserve the frozen food C. minimize nutrient loss and flavor changes or D. help drive oxygen out?
C. minimize nutrient loss and flavor changes
266
adverse reaction to a food or food component that occurs through unknown mechanisms even including psychosomatic illnesses is called: A.food anaphylaxis B.food idiosyncrasy or C.metabolic reaction?
B.food idiosyncrasy
267
name the most common food idiosyncrasy
Chinese restaurant syndrome
268
True/False: chlorophylls which are responsible for the green color of plants are permitted as food colors in the US
FALSE
269
Duplicates of naturally occuring aromatic compounds which have been synthesized and added to food but which are known to be naturally occuring are called: A.Nature-identical B.natural-artificial C.synthetic-nature or D.plastic surgery flavors
A.nature-identical flavors
270
what percentage does lactose take up in whole milk?
0.048
271
which amino acids contain sulfur?
Methionine-Cysteine-Homocysteine-Taurine are the 4 common sulfur-containing amino acids
272
a technology that will enable the use of aspartame in baked goods is:
encapsulation
273
which one is NOT a nutritive sweetener: A.sucrose B.aspartame C.honey D.cyclamate E.corn syrup?
D. cyclamate
274
which non-nutritive sweetener is the derivative of sucrose produced by fungal enzyme: A.L-sugars B.Aspartame C.Neosugar D.Saccharin?
C. Neosugar
275
Black spot formation on shrimp can be prevented by using: A.beta carotene B.ascorbic acid C.tocopherol D.ascorbyl palmitate?
B. ascorbic acid
276
the addition of nutrients to achieve concentrations specified in SOIs is referred to as: A.enrichment B.restoration C.fortification D.identification?
A. enrichment
277
what are beta-glucans?
glucose polymers containing both beta 1-3 and 1-4 links
278
dietary fiber has several physiological effects except: A.increase fecal bulk B.increase nutrient availability C.reduce cholesterol D.improve large bowel function?
B. increasing nutrient availability
279
which of the following products is NOT a pseudoplastic fluid: A.mayonnaise B.fruit purees C.condensed milk D.60% suspension of starch in water
D. 60% suspension of starch in water (its a colloid)
280
why are sulfides prohibited from use in foods that are recognized sources of thiamin?
Because sulfides destroy thiamin which could lead to deficiencies
281
ESL in dairy cow product means: A.estimated shelf life B.extremely short-lived C.extended shelf life
C.extended shelf life
282
what is 1U (unit) in determining enzyme activity?
Micromoles/minute - 1 U (μmol/min) is defined as the amount of the enzyme that catalyzes the conversion of one micromole of substrate per minute under the specified conditions of the assay method.
283
if the HUE value is 10
you are measuring the color of: A.tomato B.lemon C.green apple or D.onion?
284
For the sugar-free jellies pectin used needs to have a degree of esterification of: A.99 B.67 C.55 or D.35?
D. 35
285
Put these amino acids in order from smallest to largest molecular size: Arginine-Alanine-Cysteine
Alanine smallest-Cysteine-Arginine largest
286
which of the following is NOT a globular protein: A.myoglobin B.collagen C.amylase D.pepsin?
B. collagen
287
what is the difference between an aldose and ketose?
aldose has a carbonyl group at the end of the atom while the carbonyl group is at any other position in a ketose
288
why is HFCS used for sweetening of cold but not hot drinks?
fructose is found either as pyranose or furanose
289
butter w/what other ingredient used as an emulsifier is used in preparation of Bearnaise Sause?
Egg yolk which have lecithin (natural emulsifier)
290
the problem of cloud loss in orange juice is due to: A.high temp B.low acidity C.activity of pectin methyl esterase D.activity of polyphenol oxidase?
C. activity of pectin methyl esterase
291
if fluid milk is priced at $10 per 100L how much does the water cost in the milk?
milk is 87% water so $8.70
292
buffalo milk is what % of fat: A.20% B.5% C.8% D.who drinks buffalo milk?
C. 8% fat
293
what enzyme is used as the measure of adequate pasteurization of milk product: A.peroxidase B.protease C.alkaline phosphatase or D.catalase?
C. alkaline phosphatase
294
which of these contain the LEAST amount of fruit juice: A.fruit punch B.fruit nectar C.juice beverage D.juice blend?
A. Fruit punch (only 1% fruit juice)
295
how much fruit juice is found in fruit punch?
1% fruit juice
296
how much fruit juice is found in fruit nectar?
25-50% fruit juice
297
how much fruit juice is found in a juice beverage?
10-20% fruit juice
298
how much fruit juice is in a juice blend?
100% fruit juice
299
clarified orange juice is referred to as: A.clear orange juice B.see-through orange juice C.orange serum D.no-pulp orange juice?
C. orange serum
300
what is the milkfat % of pasteurized whole milk sold in the grocery store?
3.25% milkfat
301
what does pH stand for?
hydrogen potential
302
what is the largest dairy farmer cooperative and what does it stand for?
DFA= Dairy Farmer's of America
303
using 4 significant figures
tell us how many pounds a gallon of water weighs
304
what is honey laundering?
honey harvested in one country that is exported to a second country where it is relabeled as a product of the second country
305
a US gallon is equivalent to how many UK gallons (one sig fig)?
0.8
306
which of the following foods contain the lowest content of water: A.fresh carrots B.fresh tomatoes C.whole milk D.fresh celery?
C. whole milk (87.2% water). Carrots contain 88.2% water. Fresh tomatoes contain 93.5% water. Fresh celery contains 94.1% water
307
what is candling
holding eggs or fish up to light to check their quality
308
how many eggs does a typical laying hen produce in a year?
250-290 eggs per year
309
what characteristic typifies a pome fruit, and name 2 examples?
Has a compartmented core - apples, pears,
310
in what test is Kovac's reagent used?
indole test of IMViC (series of tests to identify organisms in coliform group)
311
what is semolina?
the purified middling obtained from durum wheat
312
what is farina?
a fraction of middlings from hard wheat
313
what water activity value is where max rate of quality loss occur?
0.8
314
what water activity value is where mold growth can occur?
0.6
315
what water activity value is where monolayer moisture value is present?
0.25
316
what water activity value is where there is a loss of crispness and onset of caking occurs?
0.4
317
what term describes the process of surgically de-sexing male livestock?
castration
318
what is the name for the compound that has a cyclic structure of glucose units?
cyclodextrin
319
which laws appearing in the general form of driving force over resistance force describes the following processes: mass transfer - heat transfer - electrical conductance
mass transfer=Fick's Law
320
what is the most commonly added synthetic antioxidant in breakfast cereals?
BHT (Butylated hydroxytoluene phenolic antioxidant used to preserve fats and oils)
321
what is the most commonly used food ingredient produced enzymatically?
High Fructose Corn Syrup
322
a traditional mediterranean dish is hummus and tahini. What is the major nutritional benefit from this dish?
it has a complete amino acid profile
323
name the 4 antimicrobial defenses of eggs
shell-membranes-lysozyme (lysis of cell walls)-avidin (binds biotin needed for m/o growth)-conalbumin (chelates iron)
324
what are the 4 major components of whey proteins?
alpha-lactalbumen - beta-lactoglobulin - bovine serum albumen - immunoglobulins
325
in the human mouth Streptococcus mutans converts sugar into what substance that causes tooth decay?
Lactic acid
326
Name the 5 structures that D-Glucose may be present as in water
alpha and beta glucofuranose - alpha and beta glucopyranose - open-chain aldehyde
327
name 3 chemical properties of food phosphates that governs their usefulness as food additives
Buffering and pH control - Inactivation of metal ions by sequestrations or precipitation- Polyvalency (inhibition of certain surface interactions or promotion of certain molecular cross-linking)
328
state the non-caloric sweetener(s) found in the following beverages: Fresca - Bottled Pepsi - Diet coke from a soda fountain
Fresca= aspartame Bottled Diet Pepsi= aspartame Diet Coke from a soda fountain= aspartame and saccharin
329
what fermented beverage is made from mare (horse)' s milk?
koumis
330
what will occur in a sample of milk at 20 degrees C when the pH is lowered to 4.6?
the casein will precipitate OR it will curdle
331
what is the predominant character compound in banana oil?
isopentyl acetate
332
what structural property gives emulsifiers their emulsification ability?
hydrophilic (polar) head and a hydrophobic (hydrocarbon)tail
333
which step in the Maillard reaction involves a reaction between a dicarbonyl and amino acid?
Strecker Degradation
334
which of the following pH values in a food would yield the highest rate of non-enzymatic browning: A.5.5 - B.8.5 - C.9.5 - D.3.5
B. 8.5
335
What are myoglobins? What are its 3 forms?
Myoglobins are pigments responsible for color of meats. The 3 forms are: Metmyoglobin - Oxymyoglobin - Dexoxymyoglobin
336
Anthocyanins are pigments responsible for what colors and in what type of foods?
Red/Blue/Purple colors of some flowers/fruits/vegetables/juices/wines
337
What are the two major alkaloids that impart a bitter taste to Coffee and Tea
Caffein-Theobromine
338
What causes browning during spray drying of milk?
Maillard reaction
339
What are the 3 components of a phospholipid?
Fatty acid chain-Glycerol-Phosphate group
340
What's the enzyme used to convert glucose into fructose
glucose isomerase
341
What is inhibited from Arctic apples that allow for it to not brown?
Polyphenol oxidase (PPO)
342
What is the sweetest natural sugar?
Fructose
343
What enzyme causes off flavor through autoxidation of oils and knocked out by heat treatment?
Lipoxygenase
344
SAP is used as a buffer/leavening agent/emulsifier. What is SAP?
Sodium acid pyrophosphate
345
At what range of temperatures do most proteins denature?
50 to 60 degrees C
346
The partially denatured product of collagen used as a food ingredient is called?
Gelatin
347
Which enzyme is used as indicator in blanching?
Peroxidase
348
What are the three major classes of lipids and give an example of each?
Simple lipids (acylglycerols-waxes) compound lipids (phospholipids-cerebrosides-gangliosides) derived lipids (carotenoids-steroids-fat soluble vitamins).
349
Name 6 major pigment groups
Anthocyanins-Anthoxanthins-Betalaines-Carotenoids-Chlorophylls-Flavanoids-Tannins-Quinones-Heme
350
Give the four main classifications of proteins and the solvents with which they can be extracted.
Albumins (saline) Globulins (Saline) Prolamines (70% EtOH) Glutelins (Dilute Acetic Acid)
351
What is the difference between all purpose flour and cake flour?
Total protein content
352
What happens to lipids in deep-frying?
Hydrolytic oxidation and color change
353
Meat tenderizers?
Papain - Bromelian - Ficin
354
T- cell and B-cell organs?
Thymus and bone marrow
355
What are the origins of charges in colloids?
Ionization (from colloids themselves) and counterions (deduced from solvent)
