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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
Q

What are products of the Secondary Oxidation?

A

Aldehydes, Ketones, Alcohols, and Acids

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26
Q

Primary Oxidation causes the characteristic off-flavors and odors of rancid fats and oils. (True or False)

A

False (True: Secondary Oxidation)

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27
Q

Unsaturated fatty acid such as oleic, linoleic, and linolenic are easier targets for oxidation. (True or False)

A

True

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28
Q

What factors affecting Oxidative Rancidity have detrimental effect on oil stability?

A

Pro-oxidants

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29
Q

_ acts as prooxidants by electron transfer whereby they liberate radicals from fatty acids or hydroperoxides.

A

Metals

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30
Q

The availability of what element is important in rate-determining factor as oxidation?

A

Oxygen

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31
Q

Antioxidants retard the onset of rancidity. (True or False)

A

False (True: onset of oxidation)

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32
Q

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)

A

False (True: Most common antioxidants)

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33
Q

Samples with high surface area in contact with air oxidize more rapidly. (True or False)

A

True

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34
Q

The reaction of oxygen with fats roughly doubles for every _ degrees Celsius _ in temperature.

A

10; increase

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35
Q

Light has a promoting influence in oil oxidation through _.

A

Photo-oxidation

36
Q

What color is given when liberated iodine reacts with starch solution?

A

Blue

37
Q

The liberated iodine reacts with _ and reduces it to iodide ions.

A

sodium thiosulfate

38
Q

Simon has a birthmark on his neck. (True or False)

A

TRUEEEEEE!!!!!

39
Q

What medium is used in order to oxidize iodide ions to iodine?

A

Acidic medium

40
Q

What is Simon’s favorite music genre?

A

OPM lang po malakas

41
Q

Determine the resulting reaction:
R - H + O2 -> _

A

ROOH

42
Q

After death, several changes take place in its body which is called _.

A

Postmortem Changes

43
Q

What is Hyperaemia?

A

The skin of fish releases large quantity if mucus to the body surface.

44
Q

The term used when the body of fush stiffens for a certain length of time after death.

A

Rigor Mortis

45
Q

Complex tissue components present in fish such as proteins, lipids, and nucleic acids are broken down into their simple building blocs by the _.

A

enzymes.

46
Q

Results in the softening of fish tissue.

A

Autolysis

47
Q

In Autolysis, the end products become a _ for the growth of microbes.

A

nutrient-rich medium

48
Q

Microbial Putrefaction in Post Mortem Changes is also known as _

A

Decomposition

49
Q

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)

A

False (True: unsaturated)

50
Q

A post mortem change wherein microbial spoilage and chemical changes results in autoxidation of myoglobin.

A

Discoloration

51
Q

What does TVBN stands for?

A

Total Volatile Basic Nitrogen

52
Q

This method of analysis is used to quantify the presence of nitrogenous compounds in fish, revealing the degree of freshness.

A

Total Volatile Basic Nitrogen

53
Q

The main substance that causes off-odor in fishes.

A

Trimethylamine

54
Q

The odor produced by trimethylamine decreases the commercial value of fish meat. (True or False)

A

True

55
Q

Trimethylamine is produced from trimethylamine oxide, an osmosis-regulating substance in fish cells that functions by an oxidation reaction. (True or False)

A

False (True: reduction reaction)

56
Q

Which major component can produce amine?

A

Protein - because of its building blocks

57
Q

Why can protein produce amine?

A

Because of its building blocks

58
Q

It results from the degradation of proteins by the action of bacteria present in fish.

A

TVBN

59
Q

TVBN is an important microbial spoilage indicator of fish. (True or False)

A

True

60
Q

When is TVBN formed?

A

it is expected to increase as time progresses in products like fish during refrigerated or iced storage.

61
Q

For how long and at what temperature should you incubate the Conway disc in order to determine the TVBN present?

A

1 hour at 37 degrees Celcius

62
Q

The volume of _ is recorded in order to determine the value of TVBN.

A

sulfuric acid

63
Q

This vitamin is found in carotene and affects vision.

A

Vitamin A

64
Q

This vitamin regulates calcium and phosphorus.

A

Vitamin D

65
Q

Vitamin A is often added to milk. (True or False)

A

False (True: Vitamin D)

66
Q

_, also known as Vitamin A.

A

Retinol

67
Q

_, also known as Vitamin D.

A

Calciferol

68
Q

_, also known as Tocopherol.

A

Vitamin E

69
Q

_, also known as Vitamin K.

A

Napthoquinone

70
Q

It is found in olives, sunflower oils, soybeans, and corn oil.

A

Vitamin E

71
Q

Vitamin K exists naturally in green vegetable and produced by intestinal bacteria. (True or False)

A

True

72
Q

Acts as coenzymes of several important enzymes for metabolic processes.

A

B Vitamins

73
Q

B1 is also known as _.

A

Thiamine

74
Q

B2 is also known as _.

A

Riboflavin

75
Q

B3 is also known as _.

A

Niacin

76
Q

B5 is also known as _.

A

Pantothenic acid

77
Q

B7 is also known as _.

A

Biotin

78
Q

Folic acid is also known as _.

A

B9

79
Q

Also known as Ascorbic Acid.

A

Vitamin C

80
Q

Derived from glucose via the uronic acid pathway.

A

Vitamin C

81
Q

What is the active form of Vitamin C?

A

Ascorbate Acid

82
Q

What did Simon buy for Geri but didn’t give it to her in elementary?

A

A Flower

83
Q

What food does Simon hate?

A

RAISINS!!!!!

84
Q

What was Simon’s first dream job?

A

Priest (eeeeek)

85
Q

Simon’s first crush?

A

You

Flashcards for Geri (2 decks)

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