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Flashcards for Geri > Food Chemistry II > Flashcards

Food Chemistry II Flashcards

1
Q

Absorbed along with fats in the diet and are stored in the body’s fatty tissue and in the liver.

A

Fat-soluble Vitamins

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2
Q

Acts as coenzymes of several important enzymes for metabolic processes.

A

B Vitamins

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3
Q

B1, B2, B3, B5, B6, and B8 examples of B Vitamins (True or False)

A

False (True: B1, B2, B3, B5, B7, and B9)

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4
Q

_ is a cofactor in the hydroxylation of proline residues in collagen.

A

Ascorbate

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5
Q

It is necessary for bone remodelling.

A

Vitamin C

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6
Q

Vitamin C is also known as _

A

Ascorbic Acid

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7
Q

Iodometric determination of ascorbic acid involves ascorbic acid redox titration with iodine solution using _as an indicator.

A

Starch

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8
Q

_ is the gain of oxygen.

A

Oxidation

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9
Q

_ is the loss of oxygen.

A

Reduction

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10
Q

_ is the loss of electrons.

A

Oxidation

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11
Q

_ is the gain of electrons

A

Reduction

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12
Q

What determines the endpoint of titration?

A

The first excess of iodine in the reaction medium that reacts with starch.

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13
Q

What is formed when an excess of iodine and starch reacts in a reaction medium?

A

starch-iodide complex

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14
Q

What instrument uses the absorption or transmission of light?

A

Spectrophotometer

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15
Q

Used extensively in research and in the food industry due to its high accuracy.

A

High-performance Liquid Chromatography (HPLC)

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16
Q

Two (2) types of Rancidity

A

Hydrolytic and Oxidative

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17
Q

Rancidity is associated with characteristic off-flavors and odor of _ and _.

A

fats and oils

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18
Q

_ liberates fatty acids from the triglycerides to form di and/or monoglycerides and _.

A

Lipases; free fatty acids

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19
Q

Results when oil or fats react with oxygen.

A

Oxidative Rancidity

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20
Q

Enumerate the Primary Oxidation/Autoxidation

A

Initiation, Propagation, and Termination

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21
Q

It leads to the development of unfavorable off-flavors that can be detected early on in the development of rancidity.

A

Oxidative Rancidity

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22
Q

What happens in the Primary Oxidation “Initiation”?

A
  • Light or heat reacts with oil and forms an alkyl radical.
  • The alkyl radical reacts with oxygen to form peroxy-free radical.
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23
Q

In Primary Oxidation “Propagation”, what is tasteless and odorless?

A

Hydroperoxide

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24
Q

It is the process that starts until there is depletion of oxygen or when fatty radical reacts with a stable antioxidant radical or when two unstable radicals react.

A

Termination

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25
What are products of the Secondary Oxidation?
Aldehydes, Ketones, Alcohols, and Acids
26
Primary Oxidation causes the characteristic off-flavors and odors of rancid fats and oils. (True or False)
False (True: Secondary Oxidation)
27
Unsaturated fatty acid such as oleic, linoleic, and linolenic are easier targets for oxidation. (True or False)
True
28
What factors affecting Oxidative Rancidity have detrimental effect on oil stability?
Pro-oxidants
29
_ acts as prooxidants by electron transfer whereby they liberate radicals from fatty acids or hydroperoxides.
Metals
30
The availability of what element is important in rate-determining factor as oxidation?
Oxygen
31
Antioxidants retard the onset of rancidity. (True or False)
False (True: onset of oxidation)
32
Most common pro-oxidants act as chain breakers by donating hydrogen atoms to the lipid radicals formed during initiation, thereby halting or slowing down propagation. (True or False)
False (True: Most common antioxidants)
33
Samples with high surface area in contact with air oxidize more rapidly. (True or False)
True
34
The reaction of oxygen with fats roughly doubles for every _ degrees Celsius _ in temperature.
10; increase
35
Light has a promoting influence in oil oxidation through _.
Photo-oxidation
36
What color is given when liberated iodine reacts with starch solution?
Blue
37
The liberated iodine reacts with _ and reduces it to iodide ions.
sodium thiosulfate
38
Simon has a birthmark on his neck. (True or False)
TRUEEEEEE!!!!!
39
What medium is used in order to oxidize iodide ions to iodine?
Acidic medium
40
What is Simon's favorite music genre?
OPM lang po malakas
41
Determine the resulting reaction: R - H + O2 -> _
ROOH
42
After death, several changes take place in its body which is called _.
Postmortem Changes
43
What is Hyperaemia?
The skin of fish releases large quantity if mucus to the body surface.
44
The term used when the body of fush stiffens for a certain length of time after death.
Rigor Mortis
45
Complex tissue components present in fish such as proteins, lipids, and nucleic acids are broken down into their simple building blocs by the _.
enzymes.
46
Results in the softening of fish tissue.
Autolysis
47
In Autolysis, the end products become a _ for the growth of microbes.
nutrient-rich medium
48
Microbial Putrefaction in Post Mortem Changes is also known as _
Decomposition
49
In lipid oxidation, the saturated lipids of fish tissue are oxidized by the atmospheric oxygen resulting in the development of rancid flavor in the fish tissue. (True or False)
False (True: unsaturated)
50
A post mortem change wherein microbial spoilage and chemical changes results in autoxidation of myoglobin.
Discoloration
51
What does TVBN stands for?
Total Volatile Basic Nitrogen
52
This method of analysis is used to quantify the presence of nitrogenous compounds in fish, revealing the degree of freshness.
Total Volatile Basic Nitrogen
53
The main substance that causes off-odor in fishes.
Trimethylamine
54
The odor produced by trimethylamine decreases the commercial value of fish meat. (True or False)
True
55
Trimethylamine is produced from trimethylamine oxide, an osmosis-regulating substance in fish cells that functions by an oxidation reaction. (True or False)
False (True: reduction reaction)
56
Which major component can produce amine?
Protein - because of its building blocks
57
Why can protein produce amine?
Because of its building blocks
58
It results from the degradation of proteins by the action of bacteria present in fish.
TVBN
59
TVBN is an important microbial spoilage indicator of fish. (True or False)
True
60
When is TVBN formed?
it is expected to increase as time progresses in products like fish during refrigerated or iced storage.
61
For how long and at what temperature should you incubate the Conway disc in order to determine the TVBN present?
1 hour at 37 degrees Celcius
62
The volume of _ is recorded in order to determine the value of TVBN.
sulfuric acid
63
This vitamin is found in carotene and affects vision.
Vitamin A
64
This vitamin regulates calcium and phosphorus.
Vitamin D
65
Vitamin A is often added to milk. (True or False)
False (True: Vitamin D)
66
_, also known as Vitamin A.
Retinol
67
_, also known as Vitamin D.
Calciferol
68
_, also known as Tocopherol.
Vitamin E
69
_, also known as Vitamin K.
Napthoquinone
70
It is found in olives, sunflower oils, soybeans, and corn oil.
Vitamin E
71
Vitamin K exists naturally in green vegetable and produced by intestinal bacteria. (True or False)
True
72
Acts as coenzymes of several important enzymes for metabolic processes.
B Vitamins
73
B1 is also known as _.
Thiamine
74
B2 is also known as _.
Riboflavin
75
B3 is also known as _.
Niacin
76
B5 is also known as _.
Pantothenic acid
77
B7 is also known as _.
Biotin
78
Folic acid is also known as _.
B9
79
Also known as Ascorbic Acid.
Vitamin C
80
Derived from glucose via the uronic acid pathway.
Vitamin C
81
What is the active form of Vitamin C?
Ascorbate Acid
82
What did Simon buy for Geri but didn't give it to her in elementary?
A Flower
83
What food does Simon hate?
RAISINS!!!!!
84
What was Simon's first dream job?
Priest (eeeeek)
85
Simon's first crush?
You

Flashcards for Geri (2 decks)

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