food addititves to alcohol

Question 1

__________group in monosaccharides is very reactive and prone
to the nucleophilic attacks from alcohols, amines, etc

Answer 1

Carbonyl

Question 2

what is acyclic form?

Answer 2

straight form

Question 3

what is the cyclic form?

Answer 3

circle form

Question 4

when it is more acyclic it is a better _________ compound

Answer 4

reducing

Question 5

Sucrose is a __________sugar
through a glycosidic bond between
two reducing carbons in glucose and
fructose.

Answer 5

non‐reducing

Question 6

______________ resist heat, water, oil, grease and
stains, and are found in many food contact items

Answer 6

Perfluorochemicals (PFCs)

Question 7

Concept of neo‐formed contaminants (NFCs): compounds
forming during _________________________________________and exhibiting possible harmful effects to humans

Answer 7

food preparation processes (mainly through
heating)

Question 8

‐Carbohydrate: sucrose/fructose →
(heating)→ hydroxymethylfurfural

Question 9

‐Lipids: PUFAs → (heating‐induced
lipid peroxidation) → lipid peroxides;
unsaturated aldehydes; etc.

Question 10

is steric acid cic. trans or saturated?

Answer 10

saturated

Question 11

is elaidic acid cic. trans or saturated?

Answer 11

trans

Question 12

is oleic acid cic. trans or saturated?

Answer 12

cis

Question 13

zero trans fats does not mean none, just less than 0.5 grams per serving

Answer 13

true!!

Question 14

what are some mutagens from cooking?

Answer 14

draw pictures? acrylamide, nitrosamides, PAHs

Question 15

• Mutagenicity of HCAs is ________‐dependent.
  imidazoquinoline (IQ) compounds are highly
  mutagenic.

Answer 15

structure

Question 16

look at carcinogenicity of HCAs

Question 17

where does PhIP come from?

Answer 17

most abundant HCA from cooked meat

Question 18

• PhIP is formed by the _________ reaction during cooking.

Answer 18

Maillard

Question 19

look at formation of phiP on page 3

Question 20

PhIP is highest in ________- meat

Answer 20

chicken

Question 21

metabolism of PhIP?

Question 22

apiaceous veggies? root

Answer 22

Furanocoumarins from apiaceous
vegetables can effectively inhibit
CYP1A2.

Question 23

what is produced in fermentation of pyruvate? in yeast

Answer 23

ethanol

Question 24

what is produced in fermentation of pyruvate? in humans?

Answer 24

lactate

Question 25

fetal alcohol syndrom (FAS) is caused by irreverible damages with alcohol consumption. The facial features are due to ____________.

Answer 25

cell death

Question 26

one alcoholic drink has ______of ethanol

Answer 26

1/2 oz

Question 27

explain the adme of ethanol

Answer 27

* Absorption: passive diffusion in stomach and small intestine (rapid) ‐‐‐emptying time of the stomach ‐‐‐alcohol concentration * Metabolism: mainly occurs in the liver, but also in other organs * Distribution: quick diffusion into the organs (brain, lung, muscle) and crossing of BBB and placenta * Excretion: ‐‐‐as unchanged form through exhalation and sweating ‐‐‐as CO2 and water if used for energy metabolism ‐‐‐as phase II conjugates (glucuronide and sulfate) in urine

Question 28

* Ethanol metabolism is a partial reversal of __________ fermentation

Answer 28

anaerobic

Question 29

go over ethanol metabolism

Answer 29

write it out

Question 30

ethanol metabolism makes ____________

Answer 30

acetaldehyde then acetate

Question 31

CH3CH2OH + NAD+  CH3CHO + NADH + H+

Answer 31

Alcohol dehydrogenases (ADHs)

Question 32

CH3CH2OH + O2 + NADPH +H+  CH3CHO + NADP+ + 2H2O

Answer 32

* Microsomal ethanol oxidizing system (MEOS)

Question 33

deficiency in _______ leads to acute alcohol intoxication

Answer 33

ALDH2

Question 34

CH3CH2OH + 2NAD+ + CoA‐SH CH3CO‐SCoA + 2NADH + 2H+

Answer 34

* Equation of ADH‐ALDH pathway