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College Bowl > 2. Food Chemistry > Flashcards

2. Food Chemistry Flashcards

1
Q

What chemical hormone do fruits release upon ripening?

A

Ethylene

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2
Q

Chlorophyll molecule reacting with hydrogen exhibits what shade of green?

A

Olive Green

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3
Q

What two common compounds are used together as an antioxidative system?

A

Ascorbic Acid and Citric Acid

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4
Q

What is the name of the final degradation compound of chlorophyll?

A

Pheophorbide

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5
Q

What is an isomer that is cheaper than Vitamin C?

A

Erythorbic Acid

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6
Q

What is the enzyme responsible for browning in apples and lettuce?

A

Polyphenol Oxidase

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7
Q

What are the acids present in fish oil?

A

Arachidonic Acid - DHA - EPA

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8
Q

What is surimi?

A

A concentrate of microfibrillar proteins of fish muscle.

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9
Q

What is Carboxyl-methyl cellulose often used for?

A

Thickener in foods (and stabilizer)

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10
Q

Does Kosmotrope ion discourage water structure?

A

No (they cause water molecules to favorably interact)

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11
Q

What is the main class of color compounds found in raspberries?

A

Anthocyanins

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12
Q

What is the major color compound in tomatoes?

A

Lycopenes

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13
Q

What is the structural difference between chlorophyll and chlorophyllide?

A

Chlocophyllide does not have a phytol tail

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14
Q

What happens to chlorophyll on heating?

A

Pheophytin forms

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15
Q

Alar is the trade name for what chemical compound?

A

Daminozide

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16
Q

How many polypeptide chains make up an antibody?

A

Four

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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.

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18
Q

What is the structural difference between chlorophyll and pheophytin?

A

Pheophytin does not have magnesium in porphyrin ring.

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19
Q

Peptide bond formation results in the formation of what secondary compound?

A

Water

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20
Q

Will lipid oxidation be higher at a water activity of .05 or .5?

A

0.05

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21
Q

How many carbon atoms and how many double bonds are there in arachidonic acid?

A

20 carbons and 4 double bonds

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22
Q

What are the three stages of oxidative rancidity?

A

Initiation - Propagation - Termination

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23
Q

What ketohexose is most significant to food chemists?

A

Fructose

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24
Q

How many carbon atoms are there in the fatty acid myristic acid?

A

14

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25
Q

What is the Peroxide Value a measure of?

A

Fat Oxidation

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26
Q

Waxes are composed of what two basic chemical entities?

A

Fatty Acid (Ester linked) to Fatty Alcohol

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27
Q

Name three effects of protein denaturation.

A

Decreased solubility - altered water-binding capacity - loss of biological activity - increased susceptibility to attack by proteases - increased intrinsic viscosity - inability to crystallize

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28
Q

Name 3 physical agents capable of denaturing proteins.

A

Temperature Changes-Mechanical Actions-Change in pH-Irradiation-Sound Waves-Exposure to Mineral Salt and Metals

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29
Q

Name two main gluten proteins.

A

Gliadins and Glutenins

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30
Q

How do sodium chloride and sucrose affect foam stability?

A

Sodium chloride reduces foam stability and sucrose improves foam stability.

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31
Q

Name three factors useful in controlling enzyme activity.

A

Temperature - Water Content and Activity - Extremes of pH - Chemicals - Alterations of Substrates - Alterations of Products - Preprocessing Controls

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32
Q

Name 3 chemical agents capable of denaturing proteins.

A

Acids - Alkalis - Metals - Organic Solvents - and Aqueous Solutions of Organic Solvents

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33
Q

Name 5 proteins with good foaming properties.

A

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.

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34
Q

What effect would the addition of sodium bicarbonate have to chocolate?

A

Smoother - less acid and less bitter chocolate flavor - darker color - improved solubility (elevated pH enhances sugar-amino browning reactions and polymerization of flavonoids).

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35
Q

Name 5 chelating agents used in the food industry.

A

EDTA - citric acid - malic acid - tartaric acid - oxalic acid - succinic acid - adenosine triphosphate - pyrophosphate - porphyrins and proteins.

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36
Q

Name 2 heat stable enzymes in food that are important to the quality of aseptic products.

A

Lipase - lipoxygenase - catalase - chlorophylase - peroxidase - pectinase - protease - ascorbic acid oxidase - alkaline phosphotase.

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37
Q

A chlorophyll molecule reacting with magnesium exhibits what shade of green?

A

Bright green

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38
Q

At low water activity what is the main deteriorative concern?

A

Lipid oxidation

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39
Q

Name one way foam stability can be assessed.

A

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.

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40
Q

Name 4 advantages of using enzymes in food processing.

A

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.

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41
Q

S-(1-propenyl)-L-cysteine sulfoxide is the chemical precursor to the major flavor compounds in what foodstuff?

A

Onions ( or leeks)

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42
Q

What kinds of food emulsions are? (1) Butter (2) Mayonnaise(3) Milk

A

Butter= water in oil Mayonnaise= oil in water Milk= oil in water

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43
Q

What is the fundamental driving of electrophoresis?

A

The speed of a molecule is proportional to the surrounding voltage gradient.

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44
Q

How can a molecular weight of protein DNA and RNA be determined?

A

For proteins: SDA-PAGE. For DNA & RNA: Agarose gel.

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45
Q

How does HPLC differ from FPLC?

A

HPLC has higher pressure than FPLC

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46
Q

What are two common reducing agents that break disulfide bonds in proteins?

A

2-mercaptoethanol (2-ME) - dithiothreitol (DDT)

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47
Q

In polyacrylamide gel electrophoresis (PAGE) what purpose do ammonium persulfates (APS) and TEMED serve?

A

They act as catalysts speeding the polymerization of acrylamide.

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48
Q

What does the acronym NPN stand for?

A

Non-protein nitrogen

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49
Q

Name three nonpolar polar, and charged amino acids.

A

Nonpolar: (Valine - Alanine - Leucine - Isoleucine - Proline - Tryptophan) Polar: (Glycin - Serine - Cystein - Threonine - Tyrosine) Charged: (Lysine - Arginine - Histidine - Aspartic Acid - Glutamic Acid),

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50
Q

What name is given to the small circular DNA molecules that carry genetic information independently of the main bacterial chromosome?

A

Plasmids

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51
Q

In genetics what is conjugation?

A

DNA transferred by cell to cell contact (bacterial sex).

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52
Q

Which will be coldest at its freezing point: 1M dispersion of amylose 1M solution of NaCl - distilled water - 1M solution of sucrose?

A

NaCl (it dissociated to a 2M solution)

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53
Q

What metabolic disorder prevents conversion of phenulalanine to tyrosine by normal metabolic pathways?

A

Phenylketonuria

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54
Q

What does MSG stand for?

A

Monosodium Glutamate

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55
Q

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?

A

It explodes

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56
Q

ÂIf 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?

A

.05 M HCL

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57
Q

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?

A

100 Degrees Celsius (it is not a true solution-there is no boiling point of elevation)

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58
Q

If oxygen attacks an unsaturated fatty acids at the double bond what is the resultant product?

A

Two aldehydes

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59
Q

In the enzyme Taq Polymerase what does Taq stand for?

A

Thermus Aqauticus

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60
Q

What are the primary secondary tertiary and quaternary structures?

A

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.

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61
Q

Define molarity - molality - normality.

A

Molarity is moles of substance per liter solution. Molality is moles of substance per kg solvent. Normality is equivalents of substance per liter solution.

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62
Q

How is pH defined?

A

Negative log of the hydrogen concentration (mol/l).

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63
Q

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

A

B) Carrageenan

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64
Q

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

A

Browning of freshly cut surfaces of fruits and vegetables.

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65
Q

What is acid proteolysis?

A

Degradation of protein and production of acid from sugar at the same time.

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66
Q

What is catalase?

A

An enzyme that converts hydrogen peroxide to water plus oxygen.

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67
Q

What reaction does the enzyme Reverse Transcriptase catalyze?

A

RNA transcribed to DNA

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68
Q

What pigment was first designated as anthocyanins?

A

Blue pigment in flowers

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69
Q

What is the chemical nature of anthocyanins?

A

Glycosides of anthocyanidins

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70
Q

Name a naturally occurring protein sweetener.

A

Thaumautin

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71
Q

What is the chemical nomenclature for caffeine?

A

1, 3, 7-trimethylxanthine,

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72
Q

Name three non-nutritive sweeteners approved for use in USA?

A

Acsulfame-K - Saccharin - Succralose - Aspartame

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73
Q

Which two amino acids is the aspartame derived from?

A

Aspartic Acid and Phenylalanine

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74
Q

Are sorbitol and mannitol sweet?

A

Yes

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75
Q

What are the fructose contents in commercial HFCS products.

A

45% - 52% - 90%

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76
Q

What are the limiting amino acids in corn potato and green peas?

A

Corn- Lysine. Potato-Methionine. Green Peas-Methionine

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77
Q

Which amino acid has the greatest molecular weight: tryptophan or tyrosine?

A

Tryptophan

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78
Q

Give one word for a carbon atom involved in hemiacetal or acetal formation.

A

Anomeric

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79
Q

What degradative enzyme causes browning in apples pears bananas and peaches?

A

Polyphenoloxidase

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80
Q

Name the two components that comprise the relaxing factor in muscle fibers.

A

Troponins and Tropomyosin

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81
Q

An emulsifier with a high hydrophilic-lipophilic balance (HLB) value would promote which type of emulsion: oil in water or water in oil?

A

Oil in Water

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82
Q

What is the protein efficiency ratio (PER) of casein?

A

2.5

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83
Q

What two enzymes degrade pectic substances?

A

Pectin methylesterase & polygalacturonase

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84
Q

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

A

18:0 Common Name: Myristic Butyric Capric Lauric Stearic Palmitic

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85
Q

What is a polymorphism?

A

Solid phases of the same chemical composition that differ by crystalline structure

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86
Q

Name 3 factors influencing the consistency of commercial fats.

A

Proportion of solids in the fat - Number size and kinds of crystals - viscosity of the liquid - temperature treatment and mechanical working.

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87
Q

What does HLB stand for and what does a high and low HLB value indicate?

A

HLB (hydrophilic-lipophilic balance)

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88
Q

Name 3 factors influencing the rate of lipid oxidation in foods.

A

Fatty acid composition - Free fatty acids versus the corresponding glycerols - Oxygen concentration - Temperature - Surface area - Moisture - Pro-oxidants -Antioxidants

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89
Q

Name two reasons why fats are hydrogenated.

A

It allows the conversion of liquid oils into semisolid or plastic fats and it improves the oxidative stability of the fat.

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90
Q

Name three compounds capable of poisoning the catalyst during commercial hydrogenation.

A

Phospholipids - Water - Sulfur compounds - Soaps - Partial glycerol esters - Carbon dioxide and mineral acids.

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91
Q

Name the three positively charged amino acids.

A

Lysine Arginine and Histidine

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92
Q

If the absorption of a sample is being determined spectrophotometrically at 420 nm what color is the sample?

A

Blue/purple

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93
Q

What enzyme is most responsible for browning bananas?

A

Polyphenol Oxidase

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94
Q

During freezing what are the two stages in the crystallization process?

A

Nucleation or crystal formation and crystal growth.

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95
Q

In what food is butyric acid typically found?

A

Milk

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96
Q

What is the name given to a mixture of equal parts of Darel Lisomers?

A

Racemic Mixture

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97
Q

What enzyme causes hyrolytic rancidity in milk?

A

Lipase

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98
Q

Name the strongest biochemical bond and the weakest biochemical bond.

A

Covalent (strongest) and Hydrophobic (Weakest)

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99
Q

What is the enzyme that softens tomatoes?

A

Pectin Esterase

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100
Q

Name a commonly used household chemical leavening agent and the gas it generates.

A

Sodium bicarbonate generates CO2

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101
Q

Name two non-enzymatic browning reactions.

A

Carmelization and Maillard

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102
Q

What are the three main steps in the autooxidation of lipids?

A

Initiation - Propagation -Termination

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103
Q

What are the only phenols approved for use in the microbiological preservation of foods?

A

Parabens

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104
Q

What is the common name for 9-12-cis-cis-octa dienoic acid?

A

Linoleic Acid

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105
Q

What are 3 mesomorphic structures associated with lipids in the liquid state?

A

Lamellar

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106
Q

What are proteins which are soluble in 50-80% ethanol known as?

A

Prolamines

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107
Q

What are colloids that are stabilized by a layer of solvation called?

A

Emulsoids

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108
Q

What are soluble polymers of anhydro-galacturonic acid and its esters called?

A

Pectins

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109
Q

What is the geometric configuration of double bonds in most natural fatty acids?

A

Cis

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110
Q

The undesirable clarification of orange juice or tomato juice (precipitation of pulp) is caused by what enzymes?

A

Pectin methyl esterase or galacturonase

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111
Q

What is the movement of molecules through a semi permeable membrane from a region of low to high solute concentration called?

A

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.)

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112
Q

What is the name of the structural carbohydrate found in lobsters crab

A

shellfish

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113
Q

When heated ammonium bicarbonate decomposes to form what end products?

A

Ammonia - Water - Carbon Dioxide

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114
Q

What two types of compounds are joined with an ester bond to make a wax?

A

Fatty Acid and Alcohol

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115
Q

What compounds oxidize to form brown color in fruits and vegetables?

A

Polyphenols

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116
Q

What toxic pigment is found in cottonseed endosperm?

A

Gossypol (it is removed during the oil refining process)

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117
Q

What are the four basic flavors perceived by the tongue?

A

Sweet - Salty - Sour - Bitter

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118
Q

What is BHA’s full name and purpose?

A

Butylated hydroxylated anisole - Antioxidant

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119
Q

What is the full name of EDTA?

A

Ethylenediaminetetraacetic acid

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120
Q

What is the full name of EGCG?

A

Epigallo catechin galate.

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121
Q

HFCS sweetness increases as you increase DE?

A

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.

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122
Q

What it the morphology of how polymers can be classified?

A

Linear and branched

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123
Q

Absence of what amino acid causes black spots in shrimp or lobster?

A

Tyrosine

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124
Q

What is the difference of homopolymers and copolymers?

A

A homopolymer is synthesized using a single type of monomer

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125
Q

The more branches a polysaccharide has - the more non-reducing ends it has.

A

FALSE

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126
Q

What is the reaction of acid-catalyzed combination of two monosaccharide molecules?

A

Reversion

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127
Q

When hydrated a linear polymer has higher viscosity than a branched polymer (linear polymer and branched polymer have the same MW)

A

TRUE

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128
Q

what are the types of intermolecular forces can be formed in colloids?

A

ion-dipole ion-ion dipole-dipole covalent bond

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129
Q

Mg is more effective than Li in causing salting out phenomenon in hydrocolloids.

A

TRUE

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130
Q

What two components are required for a buffer?

A

Mixtures of weak acid and conjugate salt

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131
Q

Hydrolytic rancidity is caused by the enzyme

A

Lipase

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132
Q

A good emulsifier for an oil in water emulsion will have what HLB value (High or Low)?

A

High HLB value

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133
Q

What is the toxin found in potatoes?

A

Solanine

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134
Q

Original root used for root beer that is not used anymore because of toxin?

A

Saffron and saffrol

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135
Q

Name the 3 main parts of cereal grain

A

Bran - germ - endosperm

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136
Q

How many monomers does Stachycose have ?

A

4(Galatose+Galatose+Glucose+Frutose)

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137
Q

What are the two proteins that function in wheat gluten formation?

A

Gliadin (prolamine) and glutenin (glutelin)

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138
Q

What wheat is sown or planted in late autumn?

A

Winter wheat

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139
Q

What biochemical polymer found in plants is the most abundant bichemical on earth?

A

Cellulose

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140
Q

What gives waxy corn its properties?

A

No amylose

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141
Q

In polysaccharide structure analysis which analysis is for characterize the linkage types?

A

Methylation analysis

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142
Q

Addition of sugar after gums be dissolved in water can enhance the dispersion of gum particle. (T/F)

A

TRUE

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143
Q

The finer the polysaccharide the more viscous of the solution. (T/F)

A

TRUE

144
Q

The linear charged polysaccharide can form a solution

A

TRUE

145
Q

Xanthan gum is usually a linear or essentially linear molecule.

A

TRUE

146
Q

Most food gums are polydisperse and polymolecular

A

TRUE

147
Q

Polydextrose is a natural polysaccharide which can be used as a bulking agent.

A

False - should be synthetic

148
Q

Glucose is reduced into what sugar?

A

Sorbitol

149
Q

What is reducing sugar?

A

Sugar with a free carbonyl group

150
Q

What is the dimer that forms the basis of cellulose?

A

cellobiose

151
Q

What are the substrates for the following enzymes: invertase beta-galactosidas and alpha-galactosidase?

A

Invertse (Sucrose) Beta-galactosidase(Lactose) Alpha-galactosidase (raffinose)

152
Q

How many C (carbons) are in capric acid?

A

10

153
Q

Name 2 straight chain polyhydric alcohols used as food additives.

A

Sorbitol (bodying agent Humectant Flavor and crystal modifier). Mannitol (flavor modifier Intert base)

154
Q

What is TBHQ?

A

Antioxidant

155
Q

What is the Isoelectric Point?

A

The pH where the sum of charges (+ and -)is equal to 0 for an amino acid/protein

156
Q

Why do you not want the pH of frankfurters to be at an isoelectric point of myosin?

A

the product will not be able to bind water and you cannot form a gel

157
Q

What are three forms of water in foods?

A

Free Water - Adsorbed Water (loosely bound)-Water of hydration (tightly bound)

158
Q

What is the definition of pH?

A

-log [H+]

159
Q

When does buffering occur in foods?

A

When a weak acid and a salt (its conjugate base) are present in the same food

160
Q

When does the maximum buffering capacity occur in a food product?

A

At the pKa the point where equal amounts of the undissociated acid and weak base (salt) exist in the food matrix

161
Q

What are myosin and actin?

A

the major contractile proteins in muscle (accounts for ~65% of contractile proteins)

162
Q

Name 3 items that effect water activity in a food product.

A

solute concentration - moisture concentration - temperature

163
Q

What is an emulsion?

A

A system containing 2 immiscible liquids

164
Q

Are frankfurters an emulsion?

A

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
Q

What term does the acronym PSE abbreviate?

A

Pale - Soft - Exudative

166
Q

What is the predominant meat source that PSE occurs in?

A

Pork (and one could argue for turkey)

167
Q

What meat protein is primarily responsible for color in meat products?

A

myoglobin

168
Q

Why are caseinates good functional ingredients in a number of processed food products that have both water and fat?

A

caseinates have amphiphilic structure

169
Q

what are the minimum reactant requirements for maillard browning?

A

amino-bearing compound (usually a protein) a reducing sugar water

170
Q

someone has suggested that you use sucrose in your confectionary product where Maillard browning is desireable will this cause a problem?

A

yes- because sucrose is a non-reducing sugar

171
Q

why is sucrose added to dough when making bread?

A

it increases viscosity & increases foam stability

172
Q

does volume increase or decrease when a solid goes to a liquid?

A

increases

173
Q

does volume increase or decrease when a liquid goes to a gas?

A

increases

174
Q

why is titratable acidity an important measurement in food products?

A

it predicts the acid’s impact on flavor in a food product

175
Q

what is pectin utilized for in food chemistry/food processing?

A

stability of jams/jellies/fruit juices/tomato sauces/etc.

176
Q

What is the polysaccharide that is the main storage form of carbohydrate largely stored in the liver with lesser amounts in muscle tissue?

A

Glycogen

177
Q

What are the nitrogen-bearing compounds that form the structural units of protein?

A

amino acids

178
Q

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?

A

Cruciferous/Brassica

179
Q

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?

A

Enzymes

180
Q

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

A

Hydrolysis

181
Q

Compounds that consist of one molecule of fatty acid esterified to glycerol are called?

A

monoglycerides

182
Q

what types of acids are found in apples grapes orangesand lemons?

A

apples have malic acid - grapes have tartaric acid - oranges & lemons have citric acid

183
Q

What are the main natural antioxidants found in foods?

A

lecithin - vitamins C and E - certain sulfur-containing amino acids

184
Q

what pigment imparts green color to lettuce and peas?

A

chlorophyll

185
Q

Plants that contain no vitamin A but contain its precursor called what?

A

Beta Carotene

186
Q

what pigment gives the orange color to carrots and corn?

A

carotene

187
Q

What B vitamin’s main responsibility is in the utilization of CHO to supply energy

A

where it functions as the coenzyme thiamine pyrophosphate or cocarboxylase in glucose oxidation?

188
Q

what pigment contributes to the red color of tomatoes and watermelons?

A

lycopene

189
Q

what pigment contributes to the purple color grapes and blueberries?

A

anthocyanins

190
Q

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

A

TRUE

191
Q

what pigment gives the red color to meats?

A

oxymyoglobin

192
Q

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

A

TRUE

193
Q

(___)proteins are generally not as high in biological values as animal proteins because of amino acid limitations

A

Plant proteins

194
Q

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?

A

Incomplete proteins

195
Q

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?

A

Vitamins

196
Q

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?

A

Vitamin D

197
Q

True/False: Vitamins function in enzyme systems which facilitate the metabolism of proteins Carbohydrates & fats

A

TRUE

198
Q

Vitamins B and C’s absorption by the body depends on the normal absorption of fat from the diet.

A

FALSE

199
Q

What vitamin naturally occurs only in animal materials such as meat milk eggs?

A

Vitamin A

200
Q

True/False: Thiamin is not stable to heat in acid foods but less so in neutral and alkaline foods.

A

False - thiamin is heat stable

201
Q

What causes the yellow-green pigment of skim milk and whey?

A

Riboflavin

202
Q

True/False: riboflavin functions in the oxidative processes of living cells and is essential for cellular growth and tissue maintenance.

A

TRUE

203
Q

What are good sources of riboflavin?

A

liver - Eggs - Milk

204
Q

A deficiency of what vitamin adversely affects tissue respiration and oxidation of glucose and results in the disease known as pellegra in humans?

A

Niacin

205
Q

True/False: the adult Recommended Daily Allowance is 13-20mg/day for niacin -depending on age and gender.

A

TRUE

206
Q

True/False: Niacin is very stable to heat

A

light

207
Q

What is the name of vitamin B6?

A

pyridoxine

208
Q

What B vitamin is called the anti-pernicious anemia factor and is important in nucleic acid formation and in fat and Carbohydrate metabolism?

A

B12

209
Q

What is the name of vitamin B12?

A

cyanocobalamin

210
Q

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.

A

TRUE

211
Q

True/False: vitamin B12 is not synthesized by bacteria and molds and is a commercial by-product of antibiotic production

A

FALSE

212
Q

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?

A

Folacin (or folate/folic acid)

213
Q

For milk what does titratable acidity refer to? What terms is it expressed in?

A

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
Q

What is catabolism and anabolism?

A

catabolism is breakdown of complex organic molecules releasing energy. Anabolism is synthesis of cell constituents from simpler molecules

215
Q

What kind of emulsion system does butter have?

A

Butter has a water in oil emulsion where water is in dispersed phase and oil is in continuous phase

216
Q

name the major components of dietary fiber

A

Cellulose-Pectin-Lignin-Hemicellulose-Hydrocolloids

217
Q

what state does the milk protein casein occur in milk and what is its Zeta potential?

A

Casein occurs in colloidal dispersion phase in milk. Its zeta potential is about 18mV

218
Q

what is the pH range of the indicator phenolphthalein?

A

8-9.6

219
Q

What is the difference between free water adsorbed water and water of hydration in foods?

A

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
Q

what is PSE in reference to meat?

A

Pale-Soft-Exudative. It is due to excess production of lactic acid. Most of it is contributed to stress and rigor

221
Q

what are isotonic solutions?

A

solutions which has same osmotic pressure at same temp

222
Q

what should be the size of milk fat globules after homogenization?

A

< or equal to 2 microns

223
Q

which amino acids are indispensable?

A

Phenylalanine-Valine-Threonine-Tryptophan-Methionine-Histadine-Isoleucine-Lysine-Leucine

224
Q

What are colligative properties?

A

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
Q

Name the lean and primal cuts of pork

A

Lean cuts: ham-loin-boston butt-picnic Primal cuts: the above along w/belly

226
Q

what are vitamis D2 and D3 better known as?

A

vitamin D2: ergocalciferol. vitamin D3: cholecalciferol

227
Q

what is the chemical name of enzyme lactase?

A

Beta-D-galactosidase

228
Q

what is pyrolysis?

A

dehydration and fragmentation of sugar molecule. AKA caramelization. it is responsible for browning and burnt flavor

229
Q

what is lactulose and how does it influence bifidus production?

A

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
Q

What are exopeptidases and endopeptidases?

A

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
Q

what are carotenes and xanthophylls?

A

classes of carotenoids. Carotenes are purely poly-ene hydrocarbons while xanthophylls contain oxygen in form of hydroxyl epoxy or oxo group

232
Q

what is protopectin?

A

a component of cementing material between plant cell wall. In fruits it is converted to pectin as fruit matures.

233
Q

what pigments cause yellow red and green colors in plants and vegetables?

A

yellow is due to carotene green is from chlorophyll and red is due to lycopene

234
Q

what are catechins?

A

flavonoid phytochemical compounds that appear predominantly in green tea. Smaller amounts of catechins are also found in black tea grapes wine and chocolate.

235
Q

the structure of the enzyme polyphenol oxidase (PPO) contains which metal?

A

Copper

236
Q

What is the eutectic point?

A

Temp where solid and liquid phase of a material exist in equilibrium

237
Q

from a food safety standpoint

A

what temp range is considered the danger zone?

238
Q

what are cryoprotectants?

A

substances that protect against the dehydration which destroys structure and texture caused by freezing.

239
Q

what is starch retrogradation?

A

realignment (crystallization) of the amylose and amylopectin to form a pocket.

240
Q

which enzymes are used for corn syrup production?

A

alpha amylase and glucoamylase

241
Q

define kinetic viscosity

A

ratio of absolute viscosity and density

242
Q

Individuals who are extremely sensitive to the compound PROP are called what?

A

super-tasters

243
Q

at which pH does the indicator phenolphthalein turn from colorless to red?

A

8.2-8.3

244
Q

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

A

oxygen (this is the difference between betacarotene and retinol/al)

245
Q

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?

A

casein

246
Q

which are the 2 essential fatty acids for human beings?

A

Linoleic (omega 6) and linolenic (omega 3)

247
Q

what is amelioration as it refers to wine making?

A

alteration of the sugar concentration total acidity and/or pH of musts

248
Q

what is levulose - a common monosaccharide found abundantly in honey

A

saps

249
Q

a pH value is a measure of acidity. what is a pKa value the measure of?

A

acid strength

250
Q

in enzymatic reactions

A

what is activation energy?

251
Q

what is margarine disease (AKA Planta Disease)?

A

allergic reaction to the emulsifier ME18 which is added to margarine to keep fat from spattering during frying.

252
Q

what is BT corn?

A

genetically modified corn that contains a gene taken from Bacillus thuringiensis (a bacterium)

253
Q

what is BHT?

A

Butylated hydroxytoluene

254
Q

what is BGH?

A

Bovine Growth Hormone: regulates growth and milk production

255
Q

what does the acronym PCB stand for?

A

Polychlorinated biphenyls

256
Q

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?

A

Na: edema - acute hypertension. Cl: vomiting

257
Q

Amino acids can be classified according to the chemical structures of their sidechains. What are these 7 classes?

A

Aliphatic -Alcohols-Aromatic-Base-Sulfur-containing- Acids-Amides

258
Q

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

A

D. not < 45% fruit to 55% sugar in the formula

259
Q

the degree of unsaturation of a fat is measured by the ______value

A

iodine value

260
Q

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

A 100 times more acidic than B

261
Q

Enzyme used for debranching of starch molecule is: A.alpha amylase B. Beta amylase C. Glucoamylase or D. Pullalanase

A

D. pullalanase

262
Q

Which is a non-reducing sugar: A.glucose B.sucrose C.maltose or D. fructose?

A

B. sucrose

263
Q

What is the pressure (in kPa) of apple juice that is held at a 10m high tank assuming the density of 1kg/m3

A

density x gravity x height= 1 x 9.81 x 10= 98kPa

264
Q

Which dairy breed of cow averages the highest fat content of raw milk?: A.Holstein B.Guernsey C. Ayrshire or D. Jersey

A

D. Jersey

265
Q

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?

A

C. minimize nutrient loss and flavor changes

266
Q

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?

A

B.food idiosyncrasy

267
Q

name the most common food idiosyncrasy

A

Chinese restaurant syndrome

268
Q

True/False: chlorophylls which are responsible for the green color of plants are permitted as food colors in the US

A

FALSE

269
Q

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

A.nature-identical flavors

270
Q

what percentage does lactose take up in whole milk?

A

0.048

271
Q

which amino acids contain sulfur?

A

Methionine-Cysteine-Homocysteine-Taurine are the 4 common sulfur-containing amino acids

272
Q

a technology that will enable the use of aspartame in baked goods is:

A

encapsulation

273
Q

which one is NOT a nutritive sweetener: A.sucrose B.aspartame C.honey D.cyclamate E.corn syrup?

A

D. cyclamate

274
Q

which non-nutritive sweetener is the derivative of sucrose produced by fungal enzyme: A.L-sugars B.Aspartame C.Neosugar D.Saccharin?

A

C. Neosugar

275
Q

Black spot formation on shrimp can be prevented by using: A.beta carotene B.ascorbic acid C.tocopherol D.ascorbyl palmitate?

A

B. ascorbic acid

276
Q

the addition of nutrients to achieve concentrations specified in SOIs is referred to as: A.enrichment B.restoration C.fortification D.identification?

A

A. enrichment

277
Q

what are beta-glucans?

A

glucose polymers containing both beta 1-3 and 1-4 links

278
Q

dietary fiber has several physiological effects except: A.increase fecal bulk B.increase nutrient availability C.reduce cholesterol D.improve large bowel function?

A

B. increasing nutrient availability

279
Q

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

A

D. 60% suspension of starch in water (its a colloid)

280
Q

why are sulfides prohibited from use in foods that are recognized sources of thiamin?

A

Because sulfides destroy thiamin which could lead to deficiencies

281
Q

ESL in dairy cow product means: A.estimated shelf life B.extremely short-lived C.extended shelf life

A

C.extended shelf life

282
Q

what is 1U (unit) in determining enzyme activity?

A

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
Q

if the HUE value is 10

A

you are measuring the color of: A.tomato B.lemon C.green apple or D.onion?

284
Q

For the sugar-free jellies pectin used needs to have a degree of esterification of: A.99 B.67 C.55 or D.35?

A

D. 35

285
Q

Put these amino acids in order from smallest to largest molecular size: Arginine-Alanine-Cysteine

A

Alanine smallest-Cysteine-Arginine largest

286
Q

which of the following is NOT a globular protein: A.myoglobin B.collagen C.amylase D.pepsin?

A

B. collagen

287
Q

what is the difference between an aldose and ketose?

A

aldose has a carbonyl group at the end of the atom while the carbonyl group is at any other position in a ketose

288
Q

why is HFCS used for sweetening of cold but not hot drinks?

A

fructose is found either as pyranose or furanose

289
Q

butter w/what other ingredient used as an emulsifier is used in preparation of Bearnaise Sause?

A

Egg yolk which have lecithin (natural emulsifier)

290
Q

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?

A

C. activity of pectin methyl esterase

291
Q

if fluid milk is priced at $10 per 100L how much does the water cost in the milk?

A

milk is 87% water so $8.70

292
Q

buffalo milk is what % of fat: A.20% B.5% C.8% D.who drinks buffalo milk?

A

C. 8% fat

293
Q

what enzyme is used as the measure of adequate pasteurization of milk product: A.peroxidase B.protease C.alkaline phosphatase or D.catalase?

A

C. alkaline phosphatase

294
Q

which of these contain the LEAST amount of fruit juice: A.fruit punch B.fruit nectar C.juice beverage D.juice blend?

A

A. Fruit punch (only 1% fruit juice)

295
Q

how much fruit juice is found in fruit punch?

A

1% fruit juice

296
Q

how much fruit juice is found in fruit nectar?

A

25-50% fruit juice

297
Q

how much fruit juice is found in a juice beverage?

A

10-20% fruit juice

298
Q

how much fruit juice is in a juice blend?

A

100% fruit juice

299
Q

clarified orange juice is referred to as: A.clear orange juice B.see-through orange juice C.orange serum D.no-pulp orange juice?

A

C. orange serum

300
Q

what is the milkfat % of pasteurized whole milk sold in the grocery store?

A

3.25% milkfat

301
Q

what does pH stand for?

A

hydrogen potential

302
Q

what is the largest dairy farmer cooperative and what does it stand for?

A

DFA= Dairy Farmer’s of America

303
Q

using 4 significant figures

A

tell us how many pounds a gallon of water weighs

304
Q

what is honey laundering?

A

honey harvested in one country that is exported to a second country where it is relabeled as a product of the second country

305
Q

a US gallon is equivalent to how many UK gallons (one sig fig)?

A

0.8

306
Q

which of the following foods contain the lowest content of water: A.fresh carrots B.fresh tomatoes C.whole milk D.fresh celery?

A

C. whole milk (87.2% water). Carrots contain 88.2% water. Fresh tomatoes contain 93.5% water. Fresh celery contains 94.1% water

307
Q

what is candling

A

holding eggs or fish up to light to check their quality

308
Q

how many eggs does a typical laying hen produce in a year?

A

250-290 eggs per year

309
Q

what characteristic typifies a pome fruit, and name 2 examples?

A

Has a compartmented core - apples, pears,

310
Q

in what test is Kovac’s reagent used?

A

indole test of IMViC (series of tests to identify organisms in coliform group)

311
Q

what is semolina?

A

the purified middling obtained from durum wheat

312
Q

what is farina?

A

a fraction of middlings from hard wheat

313
Q

what water activity value is where max rate of quality loss occur?

A

0.8

314
Q

what water activity value is where mold growth can occur?

A

0.6

315
Q

what water activity value is where monolayer moisture value is present?

A

0.25

316
Q

what water activity value is where there is a loss of crispness and onset of caking occurs?

A

0.4

317
Q

what term describes the process of surgically de-sexing male livestock?

A

castration

318
Q

what is the name for the compound that has a cyclic structure of glucose units?

A

cyclodextrin

319
Q

which laws appearing in the general form of driving force over resistance force describes the following processes: mass transfer - heat transfer - electrical conductance

A

mass transfer=Fick’s Law

320
Q

what is the most commonly added synthetic antioxidant in breakfast cereals?

A

BHT (Butylated hydroxytoluene phenolic antioxidant used to preserve fats and oils)

321
Q

what is the most commonly used food ingredient produced enzymatically?

A

High Fructose Corn Syrup

322
Q

a traditional mediterranean dish is hummus and tahini. What is the major nutritional benefit from this dish?

A

it has a complete amino acid profile

323
Q

name the 4 antimicrobial defenses of eggs

A

shell-membranes-lysozyme (lysis of cell walls)-avidin (binds biotin needed for m/o growth)-conalbumin (chelates iron)

324
Q

what are the 4 major components of whey proteins?

A

alpha-lactalbumen - beta-lactoglobulin - bovine serum albumen - immunoglobulins

325
Q

in the human mouth Streptococcus mutans converts sugar into what substance that causes tooth decay?

A

Lactic acid

326
Q

Name the 5 structures that D-Glucose may be present as in water

A

alpha and beta glucofuranose - alpha and beta glucopyranose - open-chain aldehyde

327
Q

name 3 chemical properties of food phosphates that governs their usefulness as food additives

A

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
Q

state the non-caloric sweetener(s) found in the following beverages: Fresca - Bottled Pepsi - Diet coke from a soda fountain

A

Fresca= aspartame Bottled Diet Pepsi= aspartame Diet Coke from a soda fountain= aspartame and saccharin

329
Q

what fermented beverage is made from mare (horse)’ s milk?

A

koumis

330
Q

what will occur in a sample of milk at 20 degrees C when the pH is lowered to 4.6?

A

the casein will precipitate OR it will curdle

331
Q

what is the predominant character compound in banana oil?

A

isopentyl acetate

332
Q

what structural property gives emulsifiers their emulsification ability?

A

hydrophilic (polar) head and a hydrophobic (hydrocarbon)tail

333
Q

which step in the Maillard reaction involves a reaction between a dicarbonyl and amino acid?

A

Strecker Degradation

334
Q

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

A

B. 8.5

335
Q

What are myoglobins? What are its 3 forms?

A

Myoglobins are pigments responsible for color of meats. The 3 forms are: Metmyoglobin - Oxymyoglobin - Dexoxymyoglobin

336
Q

Anthocyanins are pigments responsible for what colors and in what type of foods?

A

Red/Blue/Purple colors of some flowers/fruits/vegetables/juices/wines

337
Q

What are the two major alkaloids that impart a bitter taste to Coffee and Tea

A

Caffein-Theobromine

338
Q

What causes browning during spray drying of milk?

A

Maillard reaction

339
Q

What are the 3 components of a phospholipid?

A

Fatty acid chain-Glycerol-Phosphate group

340
Q

What’s the enzyme used to convert glucose into fructose

A

glucose isomerase

341
Q

What is inhibited from Arctic apples that allow for it to not brown?

A

Polyphenol oxidase (PPO)

342
Q

What is the sweetest natural sugar?

A

Fructose

343
Q

What enzyme causes off flavor through autoxidation of oils and knocked out by heat treatment?

A

Lipoxygenase

344
Q

SAP is used as a buffer/leavening agent/emulsifier. What is SAP?

A

Sodium acid pyrophosphate

345
Q

At what range of temperatures do most proteins denature?

A

50 to 60 degrees C

346
Q

The partially denatured product of collagen used as a food ingredient is called?

A

Gelatin

347
Q

Which enzyme is used as indicator in blanching?

A

Peroxidase

348
Q

What are the three major classes of lipids and give an example of each?

A

Simple lipids (acylglycerols-waxes) compound lipids (phospholipids-cerebrosides-gangliosides) derived lipids (carotenoids-steroids-fat soluble vitamins).

349
Q

Name 6 major pigment groups

A

Anthocyanins-Anthoxanthins-Betalaines-Carotenoids-Chlorophylls-Flavanoids-Tannins-Quinones-Heme

350
Q

Give the four main classifications of proteins and the solvents with which they can be extracted.

A

Albumins (saline) Globulins (Saline) Prolamines (70% EtOH) Glutelins (Dilute Acetic Acid)

351
Q

What is the difference between all purpose flour and cake flour?

A

Total protein content

352
Q

What happens to lipids in deep-frying?

A

Hydrolytic oxidation and color change

353
Q

Meat tenderizers?

A

Papain - Bromelian - Ficin

354
Q

T- cell and B-cell organs?

A

Thymus and bone marrow

355
Q

What are the origins of charges in colloids?

A

Ionization (from colloids themselves) and counterions (deduced from solvent)

College Bowl (17 decks)

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