Food Science

Give the freezing point (Fp) in °C for Limeade with 30% w/v sucrose (keep two decimal places)

-2.01 **see his work

You are just about to run a standard curve for this exquisite natural pigment, with its extensive systems of conjugated double bonds when you notice something disconcerting... your overly fastidious lab mate has removed the labels from your diluted standards and is getting ready to throw them away. Having just finished extracting the turmeric, you are loathe to start over. After all, you've had to weigh out 10 grams of turmeric, finely blend it, and extract it with 100 ml of ethanol. "Never fear!" you say. "We shall endeavor to persevere!" Your lab mate looks at you strangely for using such antiquated language, but you continue with your analysis. First, you warm up the spectrophotometer, then run a blank, and, finally, measure the absorbance of each standard. The obviously out of order standard values you measure are listed below: 0.63 0.00 0.20 0.82 0.10 0.92 0.53 0.72 0.33 1.02 0.4 Note that your original standard concentrations were set at 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, and 10 micro-molar (in 100 gram sample basis) and consider the relationship between the x (concentration) and y (absorbance) values. After this you, measure the absorbance of three turmeric rhizome extracts, because you know that replication is important for determination of precision. The average absorbance value for your extract is 0.65. Given that curcumin has a molecular weight of 368.38 grams/mole, what is the curcumin concentration in your turmeric extract on a grams/100 gram basis? (keep 5 decimal places for your result)

0.00232

According to the 2019 Water Quality Report (above), what was the average Total Dissolved Solids in Raleigh water, expressed as weight/volume percent (do not need to type "%" in the answer box, e.g if your answer is 1.1111%, then only type 1.1111 in the answer box)?

0.0126

In the 1980's Coca-Cola started to phase out sugar cane as its primary sweetener, and began to use high fructose corn syrup (HFCS). What is difference in boiling point of 600 mls of coke that contains 70g of sugar cane (assume pure sucrose) to 600mls of coke that contains 70g of HFCS? Assumptions: 1. HFCS is 50/50 glucose/fructose 2. You are at sea level and pure water boils at 100°C 3. Kb for coke is 0.515 C° m-1 4. 1ml of Coca-Cola = 1.045g 5. The gram molecular weight of sucrose is 342.3~ g/mole 6. Gram molecular weights of glucose and fructose are both 180.16~ g/mole Finally, do not add ºC into the answer block. Give answer to 2 decimals.

0.15

Assuming that 1 gram of water is 1 mL of water, what is the molality (m) of the sucrose solution in the question above?

0.48 m

Given the same solution as above, what is the molality of the solution? Assume the density of water and sucrose to be 1g/ml.

0.730

Look at the following label and calculate the approximate percentage of sugars (w/v) in this sugar syrup (please keep two decimal places, e.g. 0.25 for 25%): (hint: "amount per serving" is different than "amount per container")

0.93

Match the colloidal system with the appropriate product. 1)Whipped cream 2)Ice cream 3)Blackberry jam 4)Ketchup 5)Real Mayo

1)Foam 2)Solid Foam 3)Gel 4)Food Sol 5)Emulsion

Benedict's Test is a common way to determine the identity of unknown sugar solutions. Please click the link to see the brief overview of this test and answer the following question: http://brilliantbiologystudent.weebly.com/benedicts-test-for-reducing-sugars.html After running the test, the solution will be on of five possible colors depending on the types of sugar present. Please connect the color and the sugar combination you think match based on the resources you just read. 1. Color changes to brick-red 2. No color change (blue) 3. Color changes to orange 4. Color changes to green Answer choices: Sucrose, Starch, Glycogen, agar; Galactose, Glucose, Lactose, Maltose; Fructose, Sucrose, Starch, agar; Mannose, Glucose, Fructose, Starch

1. Galactose, Glucose, Lactose, Maltose 2. Sucrose, Starch, Glycogen, agar 3. Mannose, Glucose, Fructose, Starch 4. Fructose, Sucrose, Starch, agar

Match the scale or type of the following: 1. A grain of rice 2. Starch and Fiber 3. Monosaccharides and Disaccharides 4. Starch Granules Choices are: Microscale, Macrosale, Mesoscale Molecules, Molecular Scale Molecules

1. Macrosale 2. Mesoscale Molecules 3. Molecular Scale Molecules 4. Microscale

Match the following stereochemistry and simple carb items to their descriptions. 1. B-D-Glucose is: 2. The mirror image of this morning sickness-preventing medication caused severe birth defects... 3. L-Glucose is a: 4. The open and closed ring forms of sugar are considered what of one another? 5. A carbon with four separate groups attached could be referred to as a... Choices are: The most stable ring form of that sugar, Stereocenter, Non-Nutrient, Thalidomide, Tautomers

1. The most stable ring form of that sugar 2. Thalidomide 3. Non-Nutrient 4. Tautomers 5. Stereocenter

Starch gelatinization takes place in 4 stages.: Uptake of water, loss of crystallinity in granule structure, swelling of granules and viscosity increase, and breakdown of granule. Match the description of the steps in starch gelatinization with the names of the four steps. 1. Undesired and avoided during processing. Due to increased heating and/or mechanical agitation. Causes decrease in viscosity b/c the granules are broken down and take up less phase volume in the solution. Upon cooling the starch retrogrades. 2. Normally occurs at room temperature, and it does not cause swelling or increased viscosity. 3. Hydrogen bonds between amylose and amylopectin are broken, allowing them to form H bonds with water. Swollen granules leak amylose, which causes an even greater increase in viscosity. 4. Generally occurs above ~50°C. Thermal energy (heat) causes a weakening of the inter-molecular hydrogen bonds holding the molecules in their crystalline structure. As the temperature is increased the crystalline regions will begin to melt or dissolve in the water.

1. breakdown of granule 2. Uptake of water 3. swelling of granules and viscosity increase 4. loss of crystallinity in granule structure

Disaccharides are composed of two unit of monosaccharides. Match the name of disaccharide with its corresponding monosaccharides. 1. Sucrose 2. Lactose 3. Maltose Answer choices: glucose and fructose, glucose and glucose, glucose and galactose

1. glucose and fructose 2. glucose and galactose 3. glucose and glucose

Match the following colligative property-related items to their description. 1. A measure of the concentration of charged particles in solution. The effect of charged species is proportional to the square of their charge in this case. 2. Accounts for the number of charged species in solution for freezing point depression and boiling point elevation calculations. The effect of charged species is multiplicative in this case. 3. A measure of a specific subset of charged particles in solution. The concentration of these charged particles is dependent both on their structure and on the pH of the solution. Choices: van't Hoff Factor, Henderson Hassellbach, ionic strength

1. ionic strength 2. van't Hoff Factor 3. Henderson Hassellbach

Since the beginning of the semester, I've been emphasizing just how important the "numbers game" is when it comes to colligative properties, which are universally important across foods and food processes.So, just to emphasize the point, let's consider how many molecules of glucose would be contained in 180.156 g (a little over 6 ounces) of glucose and compare that to the same weight (180.156 g) of sodium chloride. How many MORE molecules are of sodium chloride are present? Give your answer as an actual (very large) number (not in scientific notation). Note: We are considering the difference in the number of molecules in their dry, crystalline form, not in solution.

1.2542623144261E+24

What is the boiling point of 100 mls of whole milk that contains 5g of lactose with 45g of added sucrose? (Assume you are at sea level and water boils at 100°C) Kb for milk is 0.52 C° m-1 (assume 1ml of whole milk = 1.03g) The gram molecular weight of the sucrose and lactose is 342.3 g/mole (do not add ºC into the answer block) Give answer to 2 decimals.

100.78 C

You have a solution that contains 61 grams of sucrose (305 ml total solution volume). What is the percent weight per volume?

20; You would divide the weight of solute by the mls of total solution and multiple by 100 to determine % weight per volume.

You're working on a hot sauce recipe and mix 10 g of pure capsaicin (structure above) with 1 liter of oil. If Pure capsaicin has a Scoville Unit Rating of 16,000,000 what is the Scoville rating of the capsaicin/oil mixture? (Assume that the density of capsaicin is 0.7 g/ml and that the oil has no other effect than to dilute the capsaicin.)

225416

If a fatty acid posses a double bond three carbons in from the methyl end, it is referred to as an omega- _______ fatty acid. (answer with a number).

3

Suppose you have been asked to make 2 liters of sucrose syrup at a concentration of 15% (w/v), how many grams of sucrose would you add?

300 g

A 50 gallon (190 L) drum of Plutonium Hydroxide (H4O4Pu-4) falls off of a truck onto a pile of other spilled chemicals on the side of the road. It just so happens that it is immediately neutralized by puddle of Hydrochloric acid (HCl) that fell off of a different truck earlier that day. Assume every mole of Plutonium Hydroxide has 4 moles of [OH-], so [OH-] = 0.25M Assume every mole of Hydrochloric acid (HCl) has 1 mole of [H+]. so [H+] = 1M What is the volume of Hydrochloric acid in the puddle needed to neutralize your radioactive waste? *Answer in Liters to one decimal place*

47.5

What product of non-enzymatic browning and indicator of honey quality may be a precursor for biofuels?

5-hydroxymethylfurfural or HMF

Trihalomethanes are one of the by-products of water chlorination. At high concentrations, trihalomethanes may be carcinogenic, so the EPA has set a limit of 80 parts per billion as the maximum concentration allowable in treated water. Based on Water Quality Data Report for Raleigh what was the highest parts per billion concentration of trihalomethanes reported in 2019 (see the report above for 2019 August)?

52

You just started as a product developer for Kind Bars and are given the following information about the manufacturing process: Tapioca syrup with a DE of 72 is heated with sunflower oil and lecithin in a steam kettle until it reaches 160F and is thin enough to coat the dry ingredients. Dry ingredients including nuts, dried blueberries, quinoa puffs, vanilla powder and salt are added to a large-capacity mixer. The hot syrup is poured into the mixer and the ingredients are tumbled until just combined into a "dough". The "dough" is placed on a conveyor belt and flattened into a slab with a roller. The slab passes through a cooling tunnel (40F) and is cut with a rotating slitter and guillotine to form individual bars. You are tasked with re-formulating the bar to have a lower sugar content. Starting with the tapioca syrup, you replace the 72 DE syrup with a _______. After doing this, you realize that because there are more ________ in the new syrup. As a result, the molality is ______ than in the previous formula and that the tapioca syrup is also ______ . In order to get the same consistency in the heated syrup, you decide to heat it to a ________ temperature. Finally, when you test the newly formulated bar's final water activity you notice that it is ________ than the original bars.

60 DE syrup, long chain polysaccharides, lower, thicker, higher, higher

Many factors can affect the physical properties of lipids. A low number of double bonds will ______ the melting point. A longer carbon chain length in a fatty acid will _____ the melting point As hydrolysis progresses in lipids, the smoke point will _____. A high number of double bonds in a fatty acid will _____ the melting point ______ is the process of moving fatty acids around in an oil to create different mixtures of fatty acids to change the melting properties A shorter carbon chain in a fatty acid will ______ the melting point.

A low number of double bonds will ______ the melting point. → increase A longer carbon chain length in a fatty acid will _____ the melting point → increase As hydrolysis progresses in lipids, the smoke point will _____. → decrease A high number of double bonds in a fatty acid will _____ the melting point → decrease ______ is the process of moving fatty acids around in an oil to create different mixtures of fatty acids to change the melting properties → Interesterification A shorter carbon chain in a fatty acid will ______ the melting point. → decrease

What do all sugars share in common? Select one or more: a. A terminal alcohol group. Yes! What else? b. At least one central hydrocarbon (CH2). Yes! What else? c. The ability to form a ring structure. d. A reactive aldehyde or ketone group. Yes! What else? e. The formula C6H12O6

A reactive aldehyde or ketone group., A terminal alcohol group., At least one central hydrocarbon (CH2).

A typical banana contains about 90 calories and is an excellent source of potassium, vitamin B6 and vitamin C. Unripened bananas are a light green color that begin to yellow as they ripen. A temperature above 57 °F accounts for the ripening of the bananas and subsequent color change. The warmer the temperature, the sooner bananas will ripen and get darker in color. Bananas left at room temperature will begin to freckle and turn brown within a few days. This occurs because bananas contain an enzyme called _________ that reacts with polyphenols in the presence of oxygen. This accounts for the dark brown color of the ripe fruit. In terms of its classification, this enzyme is a/an __________ . Listed are several possible ways to control the undesirable browning in fruits. Please match the methods and the mechanism behind them. Method 1: Blanching (brief exposure to steam or boiling water) Mechanism 1: ___________ Method 2: Vacuum-packing Mechanism 2: __________ Method 3: Adding lemon juice Mechanism 3: ________

A typical banana contains about 90 calories and is an excellent source of potassium, vitamin B6 and vitamin C. Unripened bananas are a light green color that begin to yellow as they ripen. A temperature above 57 °F accounts for the ripening of the bananas and subsequent color change. The warmer the temperature, the sooner bananas will ripen and get darker in color. Bananas left at room temperature will begin to freckle and turn brown within a few days. This occurs because bananas contain an enzyme called [polyphenol oxidase] that reacts with polyphenols in the presence of oxygen. This accounts for the dark brown color of the ripe fruit. In terms of its classification, this enzyme is a/an [oxidoreductase]. Listed are several possible ways to control the undesirable browning in fruits. Please match the methods and the mechanism behind them. Method 1: Blanching (brief exposure to steam or boiling water) Mechanism 1: [inactivates the enzyme by heat] Method 2: Vacuum-packing Mechanism 2: [excludes oxygen from the reaction] Method 3: Adding lemon juice Mechanism 3: [acts as a reducing agent and adjusts pH below optimum ]

I call this last piece "Ululating Bovine Lacteal Secretion Sweetened Glassy State Frozen Foam/Emulsion with Theobroma Cacao-Derived Sweetened Saturated Fat and Particle Pieces and Sweetened High Viscosity Suspended De-Fatted Particle Variegate in Long Chain Alcohol and Cellulose-Based Receptacle with Minimally Light Reflecting Petroleum-Based Polymer Serving Implement". Yes, it's a little wordy, but we're going for a complete description of this work of art. Match the "artsy" names, ingredients or processes with their more commonly used descriptors. Air trapped in the frozen, stabilized fat and water mixture Theobroma Cacao-Derived Sweetened Saturated Fat and Particle Pieces Theobroma Cacao-Derived Sweetened High Viscosity Suspended De-Fatted Particle Variegate Minimally Light Reflecting Petroleum-Based Polymer Serving Implement Physical nature of sugar and water mixtures remaining after most of water has been frozen into tiny ice crystals Long Chain Alcohol and Cellulose-Based Receptacle Lacteal Secretion Ululating Bovine

Air trapped in the frozen, stabilized fat and water mixture → Frozen Foam/Emulsion Theobroma Cacao-Derived Sweetened Saturated Fat and Particle Pieces → Chocolate Pieces Theobroma Cacao-Derived Sweetened High Viscosity Suspended De-Fatted Particle Variegate → Chocolate Syrup Minimally Light Reflecting Petroleum-Based Polymer Serving Implement → Black Plastic Spoon Physical nature of sugar and water mixtures remaining after most of water has been frozen into tiny ice crystals → Sweetened Glassy State Long Chain Alcohol and Cellulose-Based Receptacle → Wax-Covered Paper Cup Lacteal Secretion → Milk Ululating Bovine → Howling Cow

Nutritional losses during Maillard browning would be a result of the loss of ___________? Select one or more: a. Amino Acids b. Vitamin C c. Triglycerides d. Carbohydrates

Amino Acids, Carbohydrates, Vitamin C

Match the polysaccharide to the structure representation.

Amylose has a linear, helical shape. Amylopectin is highly branched, but Glycogen has an even higher degree of branching. Cellulose is not depicted, but has long connecting strands.

Proteins stabilize interfaces. Which is NOT correct about protein at interfaces? a. Polar amino acid R-groups associate with the polar phase b. Proteins at air/solid interfaces cause fouling in pipes c. A water/lipid interface is called a foam d. Egg white can stabilize air/water interfaces

An air/water interface is called a foam - A water lipid interface is an emulsion

Referring to the Berger Cookie question above, what ingredient or component was substituted into the recipe to eliminate trans fat? (three words)

Answer: Soybean Oil hydrogenated. The substitution of "Soybean Oil Hydrogenated", or fully hydrogenated soybean oil was used to replaced the partially hydrogenated oil that contained trans fat.

Casein and Whey (serum) are the major protein fractions of milk and dairy products. Knowing the properties of these proteins is important in cheese making and dairy ingredients processing. These proteins can be easily separated at pH 4.6. What is the main reason for that? Select one: a. Because casein is insoluble at pH 4.6 b. Because whey(serum) protein has a high content of essential amino acids. c. Because casein takes about 80% of milk protein. d. Because casein is more heat stable than whey protein.

Answer: a. Casein is insoluble protein at pH 4.6 because pH 4.6 is isoelectric point of casein. Whey (serum) is remainder solution when fat and casein have been removed from milk at pH 4.6.

The September 2016 issue of the Journal of Food Science has an article in which Canadian researchers investigated the stability of meat batters (like the one shown above- no, that's not strawberry soft-serve... it's meat soft-serve) prepared with different fats and cooked to different temperatures. Click here to access the article.(opens in new window) (Note that the very first page is an advert, so read past that.) The authors reported that meat batters prepared with _______________ were the most stable in terms of cooking (and fat) loss. This type of fat is expected to be more stable than the other fats because _______________ . Select one: a. canola oil, it is generally more saturated and therefore has a higher melting point b. hydrogenated palm oil, it is generally more saturated and therefore has a higher melting point c. palm oil, it is generally more unsaturated and therefore has a higher melting point

Answer: b. hydrogenated palm oil, it is generally more saturated and therefore has a higher melting point Hydrogenation converts unsaturated fatty acids to saturated ones. More saturated fatty acid contents (as opposed to unsaturated fatty acid) are generally associated with higher melting points.

PUFAs: Select one: a. contain a phosphate group b. contain no double bonds. c. contain 1 double bond. d. contain more than 1 double bond.

Answer: more than 1 double bond. PUFA or polyunsaturated fatty acids would have more than one double bond.

Assuming we need to evaluate the stability of various foams. One important aspect of foam quality is overrun, which describes the [blank]. If you are an ice cream lover, you may have experienced overrun before. Ice cream with a high overrun has [blank] and tends to be lighter and melt more quickly. Super premium ice cream tends to have [blank] and is much more rich and dense. In fact, premium ice cream such as Ben & Jerry's rarely exceeds 50% overrun. If a pint of Cherry Garcia ice cream has 45% overrun and weighs 424 g, then the liquid base before whipping weighed [blank].

Assuming we need to evaluate the stability of various foams. One important aspect of foam quality is overrun, which describes the [increase in volume after a sample is whipped]. If you are an ice cream lover, you may have experienced overrun before. Ice cream with a high overrun has [high air phase volume] and tends to be lighter and melt more quickly. Super premium ice cream tends to have [low air phase volume] and is much more rich and dense. In fact, premium ice cream such as Ben & Jerry's rarely exceeds 50% overrun. If a pint of Cherry Garcia ice cream has 45% overrun and weighs 424 g, then the liquid base before whipping weighed [771 g].

Which fatty acid is noted by the red arrow? **see picture in Quiz 5** a. linolenic b. oleic c. linoleic d. palmitic

Linolenic. Linolenic has 18 carbons with 3 (cis-9, cis-12 and cis-15) double bonds.

Dysphagia is a medical condition associated with painful or difficult swallowing. Thin foods and beverages often present a challenge as they are not viscous enough to be transported around the mouth easily. This can also be a risk for aspiration, where food may enter the lungs and lead to infection. Scientists have developed a number of different thickeners and ready-to-eat food products to limit the risk of aspiration, including Thick-It brand thickeners, ready-to-eat purees, and beverages. These products are typically thickened with either starch or polysaccharides such as xanthan gum, depending on the application. Which of the following statements regarding the use of these ingredients in Thick-it products are true? Select one or more: a. At equal thickness, starch-thickened beverages provide more calories than beverages thickened with xanthan gum. b. Xanthan gum is difficult to hydrate and would be preferred in ready-to-eat products. c.Starch and xanthan gum act as indigestible fiber and are not absorbed by the body. d.Polysaccharides exhibit shear-thinning viscosity, making them easy to pour. e.Xanthan gum is used at a high concentration, so beverages aren't clear. f. Xanthan gum has a large hydrodynamic volume, so more is needed to thicken a beverage than starch.

At equal thickness, starch-thickened beverages provide more calories than beverages thickened with xanthan gum., Xanthan gum is difficult to hydrate and would be preferred in ready-to-eat products.,Polysaccharides exhibit shear-thinning viscosity, making them easy to pour.

Which of the following statements about starch and glycogen is false? Select one: A. Glycogen is more extensively branched than starch. B. Both serve primarily as structural elements in cell walls. C. Amylose is unbranched; amylopectin and glycogen contain many (alpha 1->6) branches. D. Both are homopolymers of glucose.

B. Both serve primarily as structural elements in cell walls. Great! False statement. Both are storage polysaccharides (starch in plants, glycogen in animals). Cellulose is an example of structural component of bacterial cell wall.

Match "what the electrons are doing" to the resulting chemical effect. Being transferred away from fatty acids by transition metals. Being donated by reducing sugars to amino acids. Being shared relatively equally. Being shared relatively unequally between a metal and a highly electronegative non-metal.

Being transferred away from fatty acids by transition metals. → Initiation of Lipid Oxidation Being donated by reducing sugars to amino acids. → Initial Stages of Maillard Browning Being shared relatively equally. → Covalent Bonding Being shared relatively unequally between a metal and a highly electronegative non-metal. → Ionic Bonding

Match the following bonds with their graphical representation.

Beta 1,4 angled Alpha 1, 4 horizontal Alpha 1, 6 vertical

________ is the term for a mild heat treatment that is used prior to further processing of many food products. One of its benefits is the inactivation of enzymes.

Blanching

Is sodium hydroxide (NaOH) a base, a salt, or both?

Both

Match the following statements concerning Maillard browning and caramelization. Brown polymers are formed. Glycosylamine is formed during the process. Dimers are formed during the process. Nitrogen can act as a catalyst. A water molecule can be added during the process.

Brown polymers are formed. → Both Maillard Browning and Caramelization Glycosylamine is formed during the process. → Maillard Browning Dimers are formed during the process. → Caramelization Nitrogen can act as a catalyst. → Maillard Browning A water molecule can be added during the process. → Both Maillard Browning and Caramelization

But since you aren't quite to the finish line yet, let's celebrate by using champagne to review food foam classification... Champagne is a sparkling wine produced from secondary fermentation of wine in the bottle to create carbonation. The resulting bubbles formed through this process can be classified as [blank] foams because they (unfortunately) lose their stability quickly, sometimes in a matter of minutes. The spherical shape of the bubbles allows champagne to be classified as a [blank] foam rather than a [blank] since the spheres do not deform against each other.

But since you aren't quite to the finish line yet, let's celebrate by using champagne to review food foam classification... Champagne is a sparkling wine produced from secondary fermentation of wine in the bottle to create carbonation. The resulting bubbles formed through this process can be classified as [transient] foams because they (unfortunately) lose their stability quickly, sometimes in a matter of minutes. The spherical shape of the bubbles allows champagne to be classified as a [bubbly] foam rather than a [polyhedral] since the spheres do not deform against each other.

The Maillard reaction is named after French chemist Louis-Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis. It is a chemical reaction between amino acids and reducing sugars that give browned food its desirable flavor. The reactive carbonyl group (from open chain aldehydes or ketones) of the sugar reacts with the nucleophilic amino group of the amino acid and forms a complex mixture of molecules responsible for a range of odors and flavors. Seared steaks, pan-fried dumplings, cookies, biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. Which of the following sugar compounds is/are appropriate in Maillard reaction? Select one or more: A. Xylitol B. Sucrose C. All monosaccharides D. Lactose

C. All monosaccharides All monosaccharides have an aldehyde group (if they are aldoses) or can tautomerize in solution to form an aldehyde group (if they are ketoses). D. Lactose

Sally has been using molecular gastronomy techniques to enhance the drama in her menu for a dinner party with friends. Instead of a normal salad dressing, Sally has decided to serve salad greens with gel spheres of vinegar. She adds salt, pepper and alginate to red wine vinegar. Then drops the solution into a sucrose solution. No spheres are formed and the vinegar disperses into the sweetened water. Is her dinner party ruined? What ingredient is she missing to create a gelled sphere of vinegar? Select one: a. Baking soda b. Potassium c. Calcium

Calcium

How do water, fat, and protein interact with sugars and starches? Match the interaction to the macronutrient. Can interrupt carbohydrate microstructures (eg. crystals) or macrostructures (dough or crust). Can also be used as a heating medium. Dissolves sugars. Gelatinizes starches and hydrocolloids. Interacts with starch to create dough. Reacts with reducing sugars to produce Maillard Browning products.

Can interrupt carbohydrate microstructures (eg. crystals) or macrostructures (dough or crust). Can also be used as a heating medium. → Fat Dissolves sugars. Gelatinizes starches and hydrocolloids. → Water Interacts with starch to create dough. Reacts with reducing sugars to produce Maillard Browning products. → Protein

Starch gelatinization takes place in 4 stages.: Uptake of water, loss of crystallinity in granule structure, swelling of granules and viscosity increase, and breakdown of granule. Match the description of the steps in starch gelatinization with the names of the four steps. Can occur reversibly at room temperature without swelling of the granule. If water is heated, granule swells irreversibly. Undesired and avoided during processing. Due to increased heating and/or mechanical agitation. Causes decrease in viscosity b/c the granules are broken down and take up less phase volume in the solution. Upon cooling the starch retrogrades. Generally occurs above ~50°C. Thermal energy (heat) causes a weakening of the inter-molecular hydrogen bonds holding the molecules in their crystalline structure. As the temperature is increased the crystalline regions will begin to melt or dissolve in the water. Hydrogen bonds between amylose and amylopectin are broken, allowing them to form H bonds with water. Swollen granules leak amylose, which causes an even greater increase in viscosity.

Can occur reversibly at room temperature without swelling of the granule. If water is heated, granule swells irreversibly. → Uptake of water Undesired and avoided during processing. Due to increased heating and/or mechanical agitation. Causes decrease in viscosity b/c the granules are broken down and take up less phase volume in the solution. Upon cooling the starch retrogrades.→ Breakdown of the granule Generally occurs above ~50°C. Thermal energy (heat) causes a weakening of the inter-molecular hydrogen bonds holding the molecules in their crystalline structure. As the temperature is increased the crystalline regions will begin to melt or dissolve in the water. → Loss of crystallinity in granule structure Hydrogen bonds between amylose and amylopectin are broken, allowing them to form H bonds with water. Swollen granules leak amylose, which causes an even greater increase in viscosity. → Swelling of granules and viscosity increase

Compounds include quinine and amygdalin. Associated with a polar and non-polar group. Allows for identification of high energy compounds. Most recently discovered.

Compounds include quinine and amygdalin. → Bitter Associated with a polar and non-polar group. → Bitter Allows for identification of high energy compounds. → Sweet Most recently discovered. → Umami

First, prepare an ultra-healthy kale salad, then match the following. Contains ferric iron and is associated with the brown color seen in raw meats. Contains Phytol and is hydrophobic Chlorophyll with Phytol removed Contains Fe2+ and is associated with the bright red color of meat.

Contains ferric iron and is associated with the brown color seen in raw meats. → Metmyoglobin Contains Phytol and is hydrophobic → Chlorophyll Chlorophyll with Phytol removed → Chlorophyllide Contains Fe2+ and is associated with the bright red color of meat.→ Oxymyoglobin

Did you know that President Lyndon B. Johnson loved the beverage Fresca so much he had a soda fountain installed in the Oval Office? Believe it or not, many citrus-flavored beverages like Fresca are actually emulsions! This is because citrus flavors are oil-based and thus immiscible with water. In these beverages, the flavors are part of the [blank] phase dispersed in an [blank] phase. Stability in this context can be described by Stokes' Law, which predicts the [blank]. One way to limit phase separation is to add glycerol ester of rosin, which [blank]. Beverages can also be homogenized, which [blank].

Did you know that President Lyndon B. Johnson loved the beverage Fresca so much he had a soda fountain installed in the Oval Office? Believe it or not, many citrus-flavored beverages like Fresca are actually emulsions! This is because citrus flavors are oil-based and thus immiscible with water. In these beverages, the flavors are part of the [discontinuous] phase dispersed in an [continuous] phase. Stability in this context can be described by Stokes' Law, which predicts the [rate at which oil droplets undergo creaming]. One way to limit phase separation is to add glycerol ester of rosin, which [acts as an emulsifier for stabilizing citrus flavor as o/w droplets]. Beverages can also be homogenized, which [produces smaller oil droplets].

...are proteins that catalyze biological and chemical reactions.

Enzymes

______ are proteins that catalyze biological and chemical reactions.

Enzymes

Retrogradation isn't just the phenomenon that causes staling in breads - any cooked, gelatinized starch product is subject to this physical transformation, including rice. Retrogradation of starch in rice is evident when it is cooked, cooled, and left overnight in the fridge (remember that futile attempt to revive leftover white rice with your General Tso's chicken?) Given what you know about the role of amylose and amylopectin in rates of retrogradation, examine the three classes of rice below and answer the following questions. Hint: you may need to do some quick research into rice composition. Fastest rate of retrogradation Highest amylopectin content Medium level amylose content Majority of the starch granules rupture as they swell Majority of the starch granules stay intact as they swell

Fastest rate of retrogradation → Basmati Highest amylopectin content → Sweet Medium level amylose content → Jasmine Majority of the starch granules rupture as they swell → Sweet Majority of the starch granules stay intact as they swell → Basmati

You can use (Insert answer) solution to determine reducing sugar

Fehling's

Most food-based reactions occur in water. For that reason, many formulae have been derived to describe what happens in aqueous systems. Match the formulae found in Fennema Chapter 2 (Water Chapter) with a description of their application in food systems. Formula that underlies colligative properties and relates the gas constant to moles and mole fractions of solutes vs water. Estimates the potential energy of attraction between sugars, polysaccharides, proteins, and water. Relates the frequency of molecular collisions, the gas constant, the activation energy, and temperature to reaction rate. It is often used to estimate shelf-life. Estimates the potential energy between immiscible liquids such as oil and water. Estimates the potential energy of attraction between salts and water. Estimates the speed at which a roundish objects of variable size and density fall through a fluids of variable density and viscosity.

Formula that underlies colligative properties and relates the gas constant to moles and mole fractions of solutes vs water. → Entropy of Mixing Formula Estimates the potential energy of attraction between sugars, polysaccharides, proteins, and water. → Dipole-Dipole Formula Relates the frequency of molecular collisions, the gas constant, the activation energy, and temperature to reaction rate. It is often used to estimate shelf-life. → Arrhenius Equation Estimates the potential energy between immiscible liquids such as oil and water. → Dipole-Induced Dipole Formula Estimates the potential energy of attraction between salts and water. → Ion-Dipole Formula Estimates the speed at which a roundish objects of variable size and density fall through a fluids of variable density and viscosity. → Stoke's Formula

Your friend like totally asked you to explain the differences between free radicals and ROS (reactive oxygen species). Which statement is like totally correct? Select one or more: a. Free radicals can generate non-radical products (e.g., hydrogen peroxide) as intermediates. b. Reactive oxygen species are oxygen-containing molecules that either are, or can become free radicals. c. Free radicals are molecules with unpaired electrons. This makes them highly reactive. d. Reactive oxygen species are positively charged oxygen-containing electrophiles. e. Free radicals are responsible for autoxidation of lipids because they react easily with other molecules

Free radicals are molecules with unpaired electrons. This makes them highly reactive., Free radicals can generate non-radical products (e.g., hydrogen peroxide) as intermediates., Free radicals are responsible for autoxidation of lipids because they react easily with other molecules, Reactive oxygen species are oxygen-containing molecules that either are, or can become free radicals.

This compounds has recently been added to the list of chemicals in proposition 65 as a carcinogen (California Environmental Protection Agency, 2018). It has been issue to the food industry because this compound is formed during heat treatment of food products by Maillard browning. Many of roasted and heated food sources such as soybeans, coffee, beans, rice, wheat, corn, chickpeas and sesame seeds contain amount of this compound. What is the compound? Select one: a. Furfural b. Hydroxymethylfurfural (HMF) c. Furan d. Furfuryl alcohol

Furfuryl alcohol is formed during Maillard reaction, but has been posted in California proposition 65 which indicates that furfuryl alcohol may be carcinogenic.

Concentration has many effects, including effects on the perceived color of pigments, as shown above. There are many ways to express concentration. Match the preparation method to the concentration expression. Grams solute per 100 grams solution, multiplied by 100. Contains grams of solute equivalent to a given number of moles in a kilogram of solvent (or a kilogram of water in particular). Contains grams of solute equivalent to a given number of moles in a liter of solvent. Grams solute per 100 ml solution, multiplied by 100. One milligram per kilogram of solvent (or solid material).

Grams solute per 100 grams solution, multiplied by 100. → Percent Weight/Weight Solution Contains grams of solute equivalent to a given number of moles in a kilogram of solvent (or a kilogram of water in particular). → Molal Solution Contains grams of solute equivalent to a given number of moles in a liter of solvent. → Molar Solution Grams solute per 100 ml solution, multiplied by 100. → Percent Weight/Volume Solution One milligram per kilogram of solvent (or solid material). → Parts per Million

Thanksgiving is nearly here. Let's assume, you have a wonderful turkey broth, but it needs to be thickened to make gravy. You decide to stir some corn starch into the broth and put it in the refrigerator until tomorrow. When you take the container out of the refrigerator on Thanksgiving, there is layer of precipitated corn starch on the bottom of the container of thin turkey broth, but no gravy. Is Thanksgiving ruined? Can you use your Food Chemistry knowledge to save Thanksgiving? Gravy is a [blank] type of colloidal system, but that's not what you have right now. Applying the Stokes' Law equation, the [blank] of corn starch particles is higher than the density of the [blank] which would cause sedimentation of the particles. To save Thanksgiving, you [blank] the broth/corn starch to gelatinize the starch and increase the [blank] , thus converting it to gravy. Thanksgiving has been saved!

Gravy is a [emulsion] type of colloidal system, but that's not what you have right now. Applying the Stokes' Law equation, the [density] of corn starch particles is higher than the density of the [continuous phase] which would cause sedimentation of the particles. To save Thanksgiving, you [gently heat, with stirring] the broth/corn starch to gelatinize the starch and increase the [viscosity], thus converting it to gravy. Thanksgiving has been saved!

Match the following attributes with the hydrocolloid covered in the lesson. a plant exudate that contains a protein and can act as an emulsifier due to the presence of surface active proteins most abundant carbohydrate polymer on earth and can not be digested by humans possesses a variable amount of carboxyl group and is, therefore, pH sensitive grown in a fermentation vessel, heat and pH stable with a high degree of sheer thinning

Gum Arabic Cellulose Pectin Xanthan Gum

...is the modification that can change unsaturated fatty acids to saturated.

Hydrogenation is the modification that can change unsaturated fatty acids to saturated.

Most natural plant starches are 20-30% amylose and 70-80% amylopectin. A simple test for determining if starch is present in your food is using a simple Potassium Iodide (KI) solution in water. which will turn a deep blue color if amylose is present. If only amylopectin, cellulose, or any disaccharides are present it will not have a color change and will remain orangle/yellowish. Which of these food products will have a reaction to the KI solution? (This may require a quick search for presence of natural starches (amylose) in these foods) Select one or more: a. Idaho Potatoes b. Corn c. Bread d. Waxy Cornstarch

Idaho Potatoes , Corn, Bread

There are many types of polysaccharide hydrocolloids. Please match the statements below to the correct hydrocolloid based their unique properties. It is applied in dairy and frozen dessert products and always interacts with carrageenan and xanthan to form junction zones and rigid gels. It can dissolve in water forming solution with high viscosity, and it is also quite stable over a wide range of pH. It always binds with metal ions to form salts, which has a junction zone and is highly viscous. It is not only a great emulsifying agent but also a good stabilizer for oil in water emulsions. It is also compatible with high concentrations of sugar. It can hydrate in either cold or hot water and it's ideal for stabilizing aqueous dispersions and suspensions. Its structural rigidity is mainly because its cellulosic backbone that is stiffened and shielded by by anionic trisaccharide side chains.

It is applied in dairy and frozen dessert products and always interacts with carrageenan and xanthan to form junction zones and rigid gels. → Locust Bean Gum It can dissolve in water forming solution with high viscosity, and it is also quite stable over a wide range of pH. → Carrageenan products It always binds with metal ions to form salts, which has a junction zone and is highly viscous. → Algins It is not only a great emulsifying agent but also a good stabilizer for oil in water emulsions. It is also compatible with high concentrations of sugar. → Gum Arabic It can hydrate in either cold or hot water and it's ideal for stabilizing aqueous dispersions and suspensions. Its structural rigidity is mainly because its cellulosic backbone that is stiffened and shielded by by anionic trisaccharide side chains. → Xanthan Gum

[Lakes, Dyes, Pigments, or Colorants] are insoluble and tint by dispersion.

Lakes are insoluble and tint by dispersion.

Last week, we studied the spectroscopy and stability of plant and synthetic pigments in lab 10. According to the definition of pigment, a [blank] pigment absorbs green and blue light. The ability to [blank] or [blank] specific wavelengths of light depends on the conjugated double bonded structure of a pigment. In our lab, we will use several pigments. Please match the color with the corresponding pigment. COLOR/PIGMENT Green in broccoli/ [blank] Orange in carrots/ [blank] Purple in grape skin/ [blank]

Last week, we studied the spectroscopy and stability of plant and synthetic pigments in lab 10. According to the definition of pigment, a [red] pigment absorbs green and blue light. The ability to [absorb] or [reflect] specific wavelengths of light depends on the conjugated double bonded structure of a pigment. In our lab, we will use several pigments. Please match the color with the corresponding pigment. COLOR/ PIGMENT Green in broccoli/ [Chlorophyll] Orange in carrots/ [Beta‑carotene] Purple in grape skin/ [Anthocyanin]

Match the following Leucine Serine Lysine Tryptophan Glutamine

Leucine → Non-polar Serine → Polar and not charged Lysine → Polar and charged Tryptophan → Non-polar Glutamine → Polar and not charged

LED Stands for ....

Light Emitting Diode

"How can so many different types of foods (eg. mustard or yogurt) exhibit shear thinning behavior?". Choose all the answers that apply. Select one or more: a. Increased shear rate always tends to result in shear thinning. b. Agglomerated (clumped) molecules break apart. c. Entangled chains disentangle and stretch. d. Linear molecules orient in the direction of flow.

Linear molecules orient in the direction of flow., Entangled chains disentangle and stretch., Agglomerated (clumped) molecules break apart.

Match the following statements concerning protein structure. Linking of two or more polypeptides Folding into alpha helix and beta sheets Three dimensional structure that determines chemical and biological properties Sequence of amino acids

Linking of two or more polypeptides → Quaternary structure Folding into alpha helix and beta sheets → Secondary structures Three dimensional structure that determines chemical and biological properties → Tertiary structure Sequence of amino acids → Primary structures

Please select all reactions that are oxidative: Select one or more: a. Lipid oxidation b. Maillard browning c. Caramelization d. Enzymatic browning e. Hydrogenation

Lipid oxidation, Maillard browning, Caramelization , Enzymatic browning

Which of the following hydrocolloid(s) require(s) calcium ions to gel? Select one or more: A. Cellulose. B. Iota-Carrageenan. C. Alginate. D. Low methoxyl pectin gels. E. Kappa-Carrageenan.

Low methoxyl pectin gels., Alginate., Iota-Carrageenan

Low spacial resolution More sensitive to light. Loss would result in legal blindness.

Low spacial resolution → Rods More sensitive to light. → Rods Loss would result in legal blindness. → Cones

During milk pasteurization, Maillard reaction occurs mainly between lactose and amino acids. Especially, the loss of one of the amino acids is converted to various Maillard intermediate products, which can be used as an indicator of thermal processing severity such as furosine. Which amino acid is responsible for this? Select one: a. Glycine b. Lysine c. Tryptophan d. Methionine e. Alanine

Lysine. Estimation of available lysine is a classic and conventional measure of heat damage because lysine loss is the main consequence in the initial stage of Maillard reaction

The fatty acid composition of animal fats depend on animal's digest system, while fatty acid from nonruminants (such as poultry, pig, fish) are partially dependent on their diets. 1) Pigs diets can be modified to produce lard with a high oleic acid composition. 2) In ruminants, like sheep and cows, the dietary unsaturated fatty acids are subject to biohydrogenation by microbial enzymes in the rumen, ultimately resulting in a predominance of stearic acid, as in the above illustration. 3) Poultry diets contain high levels of polyunsatured fatty acids. 4) Marine animals consume the highest quantities of polyunsaturated fatty acids, including ω-3 fatty acids. Based on this background, please rank the level of saturated fatty acids in fats/oil from animals (1 represents the highly saturated lipids and 4 represents highly unsaturated lipids) Marine fish Sheep and beef Chicken and turkey Pig

Marine fish → 4 Sheep and beef → 1 Chicken and turkey → 3 Pig → 2

The authors reported that iota-carrageenan improved the textural properties of low fat cheese by (1) increasing the water holding capacity; and (2) interfering with the casein protein network, as compared to kappa-carrageenan. Lambda carrageenan did not improve water holding capacity. Why did iota-carageenan work but lambda- carrageenan did not? a. The concentration of lambda-carrageenan was too low to have any significant effect on water holding capacity. b. Milk contains enough calcium for iota-carrageenan to form a gel network. c. The concentration of lambda-carrageenan was too high to have any significant effect on water holding capacity. d. Lambda-carrageenan does not gel, therefore its water holding capacity is poor.

Milk contains enough calcium for iota-carrageenan to form a gel network., Lambda-carrageenan does not gel, therefore its water holding capacity is poor.

Milk is colloidally stable (emulsion) based on [blank]. During the process of cheese making, bacterial culture and rennet enzymes are used. Bacteria convert [blank]. As a result of this conversion, pH drops from 6.5 to 4.6, resulting in a [blank]. The addition of rennet results in a cleavage of the kappa-casein protein on the outside of the micelle produces [blank] and viola! you've made a cheese!

Milk is colloidally stable (emulsion) based on [Polymeric Stabilization]. During the process of cheese making, bacterial culture and rennet enzymes are used. Bacteria convert [Lactose to Lactic Acid]. As a result of this conversion, pH drops from 6.5 to 4.6, resulting in a [Loss of Electrostatic Stabilization]. The addition of rennet results in a cleavage of the kappa-casein protein on the outside of the micelle produces [Loss of Steric Stabilization] and viola! you've made a cheese!

Sometimes, the addition of salts can effect the pH of a solution. Determine whether the following salts will increase, decrease, or have negligible effects on a solution with neutral pH. NaOH NaCl Na3C6H5O7 Na3PO4 KCl

NaOH → Increase pH NaCl → Negligible effect on pH Na3C6H5O7 → Decrease pH Na3PO4→ Decrease pH KCl → Negligible effect on pH

For the CIE color system, match the following. Negative a values L value Positive a values Positive b values Negative b values

Negative a values → green L value → black to white Positive a values → red Positive b values → yellow Negative b values → blue

Referring to the previous question, shear stress were related to shear rate raised to the power of 1, we would call that fluid __________________. Select one: a. Dilatant (shear thickening) b. Pseudoplastic c. Bingham Plastic d. Newtonian

Newtonian

Composition of the Maillard Reaction system is one of the factors affecting rate of the reaction. It depends on 1) the sugar structure and 2) the amount of available carbonyl compounds, and (3) the extent to which chain structures are open. Rank these sugars in terms of their relative reaction rates with amino acids. The number one (1) indicates the highest rate. Pentose Lactose Hexose

Pentose → 1 Lactose → 3 Hexose → 2

Polyphenol oxidase (dimeric protein structure shown above) contains a _________ molecule in its active site and requires _________ for activity.

Polyphenol oxidase contains a molecule of copper in the active site and requires O2 for activity.

Acrylamide is a carcinogen that is formed when the amino acid asparagine undergoes the Maillard reaction typically occurs more in fried foods. Here are some statements about how to prevent or control the reaction. Select all that are correct. Select one or more: A. Blanch or pre-soak cut potatoes to partially inactivate enzymes B. Store the food at room temperature. C. Remove asparagine from products D. Remove the acrylamide after it has been formed.

Remove asparagine from products, Store the food at room temperature.

Match the following statements concerning protein structure. Sequence of amino acids Linking of two or more polypeptides Folding into alpha helix and beta sheets Three dimensional structure that determines chemical and biological properties

Sequence of amino acids → Primary structures Linking of two or more polypeptides → Quaternary structure Folding into alpha helix and beta sheets → Secondary structures Three dimensional structure that determines chemical and biological properties → Tertiary structure

You are a super cheese fan and so you try your hand at making your own cheese. After several months of storage, the cheese doesn't smell very good in your opinion (although some might say it actually smells good). Which of the following has the "strongest" possibility of making your cheese smell bad? Select one: a. Short chain fatty acids b. Small peptides c. Medium chain fatty acids d. Long chain fatty acids

Short chain fatty acids

Match the Dispersed and Continuous Phases to the Type of Colloidal System Solid Dispersed in Liquid Gas Dispersed in a Solid Gas Dispersed in a Liquid Solid Dispersed in a Liquid Liquid Dispersed in Liquid Solid Dispersed in Gas

Solid Dispersed in Liquid → Sol Gas Dispersed in a Solid → Solid foam Gas Dispersed in a Liquid → Liquid foam Solid Dispersed in a Liquid → Dispersion Liquid Dispersed in Liquid → Liquid emulsion Solid Dispersed in Gas → Aerosol

Based on your understanding of colligative properties and sugar reactivity, would the addition of "invert sugar" instead of sucrose extend or shorten a product's shelf life? Why? Select one or more: a. Sucrose inversion could shorten shelf life if a product was subjected to elevated temperatures during storage. This would encourage non-enzymatic browning. Yes! What else? b. Sucrose inversion could extend shelf life, because, based on Raoult's Law, the number of solvent molecules would increase, causing water activity to decrease. Yes! What else? c. Sucrose inversion would have no effect on shelf life.

Sucrose inversion could shorten shelf life if a product was subjected to elevated temperatures during storage. This would encourage non-enzymatic browning., Sucrose inversion could extend shelf life, because, based on Raoult's Law, the number of solvent molecules would increase, causing water activity to decrease.

The _______ in egg whites are the building blocks of meringue. To attain such a fluffy, stiff texture the egg white proteins are _______, _________ by beating. This action breaks the chemical bonds that hold the __________ tightly together, allowing them to uncoil into long strands. These strands then join together or coagulate as well as bond with sugar in a process called _______.

The [proteins] in egg whites are the building blocks of meringue. To attain such a fluffy, stiff texture the egg white proteins are [denatured], [physically] by beating. This action breaks the chemical bonds that hold the [tripeptides] tightly together, allowing them to uncoil into long strands. These strands then join together or coagulate as well as bond with sugar in a process called [aggregation].

For analysis on aqueous solutions (i.e. Milk) using Head-Space Gas-Chromatography, flavor chemists can utilize a technique called "salting out" to "lift" or precipitate molecules out of solution and trap them into the head-space of a vial. "Salting out" (adding salt to the solution) creates a solution of very high ionic strength. This technique is normally used to precipitate proteins out of solutions but other molecules may be precipiated along with them.What is happening to the solubility of the protein as you add salt to the solution? Select one: a. The solubility of the proteins are increasing b. pH will change c. The solubility of the proteins are decreasing

The addition of salt is decreasing the solubility of the solution when the ionic strength is increased. You can even use "salting out" as a purification tool by knowing at what ionic strength your protein precipitates out of your solution.

Density (defined as mass for a given volume) allows for easy conversion between mass and volume. Of the two, which is generally a more accurate and precise (repeatable) measure if graduated cylinders, volumetric flasks, and a balance are all available to you. Select one: a. The graduated cylinder is most accurate and precise because it never needs to be calibrated. b. The balance (if properly calibrated) is most accurate and precise, because it works independently of volume and density changes that occur with variations in temperature. c. The volumetric flask is most accurate and precise because it never needs to be calibrated.

The balance (if properly calibrated) is most accurate and precise, because it works independently of volume and density changes that occur with variations in temperature.

In lab 7 you demonstrated and compared the effectiveness of various treatments on enzyme activity. Match the following enzymes to their appropriate sources. Ginger Papaya Pineapple Kiwi Bananas Apples

The correct answer is: Ginger → Zingibain Papaya → Papain Pineapple → Bromelain Kiwi → Actinidin Bananas → Amylose Apples → Tyrosinase

Have you ever noticed that some hard candies do not stick to the wrapper, while others (Jolly Ranchers) do? You might have also seen demos where almost anything dipped into liquid nitrogen will shatter if you hit it with a hammer. This is related to glass transition, the temperature at which materials high in sugar and other solvents go from a randomly structure solid to an even more randomly structured liquid. Glasses can form when liquids with significant solute content are cooled rapidly. Rank the following foods in relative order of glass transition temperatures. Hard candies, like peppermints and butterscotch, that do not stick to the wrapper. Ice cream, frozen blueberries, frozen veggies, frozen meats A pane of glass in a window. Jolly Ranchers and other hard candies that tend to stick to the wrapper.

The correct answer is: Hard candies, like peppermints and butterscotch, that do not stick to the wrapper. → Glass transition temperature significantly above room temperature. Ice cream, frozen blueberries, frozen veggies, frozen meats → Glass transition temperatures far below room temperature. A pane of glass in a window. → Very high glass transition temperature (like 1,800 degrees!). Jolly Ranchers and other hard candies that tend to stick to the wrapper. → Glass transition very close to room temperature.

I call this beautiful photo "Post Pressurism* Enzyme-Induced Fruit Fiber Fallout". Match the processes, reactions, or chemistries with the ingredients. *OK, so I admit that I completely made up the word pressurism because it sounds a bit like impressionism. Heat-labile, pressure stable enzymes. The process of eliminating pathogens through the application of heat, pressure, or other methods. Naturally-occurring fat soluble pigments composed of systems of composed primarily of conjugated double bonds within long-chain hydrocarbon molecules. What's created when these bottles are shaken. Non-settling mixture of small, water-soluble compounds, such as sugar and Vitamin C. Effects of High Pressure vs Heat Processing

The correct answer is: Heat-labile, pressure stable enzymes. → Pectinases The process of eliminating pathogens through the application of heat, pressure, or other methods. → Pasteurization Naturally-occurring fat soluble pigments composed of systems of composed primarily of conjugated double bonds within long-chain hydrocarbon molecules. → Carotenoids What's created when these bottles are shaken. → Colloidal Suspension Non-settling mixture of small, water-soluble compounds, such as sugar and Vitamin C. → Solution Effects of High Pressure vs Heat Processing → Reversible vs Irreversible Enzyme Inactivation

Enzymes can come from many sources, including fruits. Match the following enzymes with their natural source. The correct answer is: Lipoxygenase Bromelain Chymosin Ficin Amylase Lactase Polyphenol oxidase Papain

The correct answer is: Lipoxygenase → Soybean Bromelain → Pineapple Chymosin → Calf Stomach Ficin → Figs Amylase → Saliva Lactase → Human Gut Before Age Three Polyphenol oxidase → Bananas Papain → Papaya

Match the Dispersed and Continuous Phases to the Type of Colloidal System Liquid Dispersed in Liquid. Solid Dispersed in Liquid Solid Dispersed in Gas Gas Dispersed in a Solid Gas Dispersed in a Liquid Solid Dispersed in a Liquid

The correct answer is: Liquid Dispersed in Liquid. → Liquid Emulsion Solid Dispersed in Liquid → Sol Solid Dispersed in Gas → Aerosol Gas Dispersed in a Solid → Solid Foam Gas Dispersed in a Liquid → Liquid Foam Solid Dispersed in a Liquid → Dispersion or Solid Emulsion

Match the following. Molecular attractions or repulsions related to partial or full charges. Contains both a water loving and fat loving properties Contains both positive and negative charges on the same molecule

The correct answer is: Molecular attractions or repulsions related to partial or full charges. → Electrostatic Contains both a water loving and fat loving properties → Amphipathic Contains both positive and negative charges on the same molecule → Zwitterion

Give the van't Hoff Factors for the following molecules: NaCl Fructose Amylopectin HCl H2SO4

The correct answer is: NaCl → 2 Fructose → 1 Amylopectin → 1 HCl → 2 H2SO4 → 3

Charges, whether full or partial, are extremely important in food chemistry. Match the description to the charge. Pure water, sugars, and other molecules with a high proportion of hydroxyl or carbonyl groups. Nonpolar materials, such as oils, fats and fat soluble vitamins Acid in solution with water. NaCl in solution.

The correct answer is: Pure water, sugars, and other molecules with a high proportion of hydroxyl or carbonyl groups. → Unevenly distributed partial positive and partial negative charges Nonpolar materials, such as oils, fats and fat soluble vitamins → Evenly distributed partial charges Acid in solution with water. → Full positive and full negative charges. Positives are protons. NaCl in solution. → Full positive and full negative charges. Positives are metals.

Find and select the answer based on the description. Scattering by particles within the sample is described as _______ It depends on the wavelength of the illuminating light, on particle size, shape and refractive index It measures how much light is lost over the light's passage through a sample It measures the speed of light passing through a sample

The correct answer is: Scattering by particles within the sample is described as → Turbidity It depends on the wavelength of the illuminating light, on particle size, shape and refractive index → Light Scattering It measures how much light is lost over the light's passage through a sample → Absorbance It measures the speed of light passing through a sample → Optical density

After reading through the lecture notes, you may have this question. How does each factor affect the oil in water emulsions when you add different substrates into it? Match the different substrates added to the statements of the effect. Serves as a surfactant because it has both polar and non polar amino acids. It also increase stability. It will form a network, increase viscosity and decrease velocity. It will make a continuous phase, has slight increase in stability.

The correct answer is: Serves as a surfactant because it has both polar and non polar amino acids. It also increase stability. → Adding whey protein. It will form a network, increase viscosity and decrease velocity. → Adding Xanhtam Gum It will make a continuous phase, has slight increase in stability. → Adding sugar

Mono and diglycerides are two of the most common ...

emulsifiers

Match the enzyme terms Substrate concentration at 1/2 Vmax. Also a measure of the affinity of an enzyme for its substrate. Ratio of KM to kcat The number of reactions per second that an enzyme fully saturated with substrate can accomplish. Maximum enzyme reaction velocity. Enzymatic reaction velocity.

The correct answer is: Substrate concentration at 1/2 Vmax. Also a measure of the affinity of an enzyme for its substrate. → Km Ratio of KM to kcat → Catalytic Efficiency The number of reactions per second that an enzyme fully saturated with substrate can accomplish. → Turnover Number or kcat Maximum enzyme reaction velocity. → Vmax Enzymatic reaction velocity. → Vo

Choose whether the ΔG would be positive or negative for the following reactions: The ΔG for the mixing of corn oil with alpha-tocopherol would be: The ΔG for the mixing of corn oil with Vitamin C would be: The ΔG for the mixing of amino acids with aromatic side groups with oil would be: The ΔG for the mixing of amino acids with charged side groups with water would be: The ΔG for the mixing of amino acids with charged side groups with oil would be:

The correct answer is: The ΔG for the mixing of corn oil with alpha-tocopherol would be: → Negative The ΔG for the mixing of corn oil with Vitamin C would be: → Positive The ΔG for the mixing of amino acids with aromatic side groups with oil would be: → Negative The ΔG for the mixing of amino acids with charged side groups with water would be: → Negative The ΔG for the mixing of amino acids with charged side groups with oil would be: → Positive

Please match amino acids to the appropriate attractive forces they have based on the R-groups. Threonine Aspartic acid Serine Valine Leucine Arginine

The correct answer is: Threonine → Hydrogen bonding Aspartic acid → Electrostatic interactions Serine → Hydrogen bonding Valine → Hydrophobic interactions Leucine → Hydrophobic interactions Arginine → Electrostatic interactions

Match the "mixes" to their results: You shake a mixture of water and oil together vigorously. The likely result is: You heat water and amylose to boiling and let it cool. The likely result is: You heat a reducing sugar with protein to temperatures of > 170oC. The likely result is: You heat pure sugar to temperatures of > 170oC. The likely result is: You shake water and sugar together vigorously. The likely result is: You heat water and amylopectin to boiling and let it cool. The likely result is:

The correct answer is: You shake a mixture of water and oil together vigorously. The likely result is: → A short-lived suspension with light-scattering properties You heat water and amylose to boiling and let it cool. The likely result is: → A gel You heat a reducing sugar with protein to temperatures of > 170oC. The likely result is: → A Maillard reaction You heat pure sugar to temperatures of > 170oC. The likely result is: → A caramelization reaction You shake water and sugar together vigorously. The likely result is: → A solution You heat water and amylopectin to boiling and let it cool. The likely result is: → A thickened liquid

For the Munsell color system, match the following. Chroma Value Hue

The correct answer is: Chroma → intensity of color Value → degree of white or black Hue → the type of color - yellow, blue, etc.

Indicate if each option below would increase, decrease or makes no difference to sol stability according to the Stokes' equation. Decreasing density difference between the dispersed and continuous phase Increasing radius of dispersed particle Increasing the viscosity of the continuous phase

The correct answer is: Decreasing density difference between the dispersed and continuous phase → Increase Increasing radius of dispersed particle → Decrease Increasing the viscosity of the continuous phase → Increase

Maillard browning is ... Select one: a. an enzymatic reaction between an amino acid and a non-reducing sugar, usually requiring heat b. a non-enzymatic reaction between an amino acid and a non-reducing sugar. c. a non-enzymatic reaction between an amino acid and a reducing sugar, usually requiring heat. d. an enzymatic reaction between an amino acid and a reducing sugar, usually requiring heat e. an enzymatic reaction between an amino acid and an aldehyde, usually requiring heat

The correct answer is: (C) a non-enzymatic reaction between an amino acid and a reducing sugar, usually requiring heat.

The pH at which a protein has a net charge of _______ is called the pI. Knowing the pI is useful in creating products like cheese because ______ is facilitated at this pH. The pI of the protein is determined by the different ______ of the amino acids that make up the protein.

The correct answer is: 0, aggregation, pKa The pH at which a protein has a net charge of [0] is called the pI. Knowing the pI is useful in creating products like cheese because [aggregation] is facilitated at this pH. The pI of the protein is determined by the different [pKa] of the amino acids that make up the protein.

The alpha carboxylic acid groups on amino acids have pKa's of about 2.0. If many molecules of this amino acid were placed into solution at neutral pH, what would be the ratio of dissociated (COO-) vs protonated or acidic (COOH) groups, based on the Hendersson Hasselbach equation? Select one: a. 1 to 1 b. 1,000 to 1 c. 100,000 to 1 d. 1,000,000,000 to 1

The correct answer is: 100,000 to 1

Which is the biological function of detecting bitter taste? Select one: a. Allows humans to identify high energy foods. b. Allows humans to detect compounds that may be poisons. c. Allows humans to detect compounds that function as vitamins d. a and b e. b and c

The correct answer is: Allows humans to detect compounds that may be poisons.

Colorant could be synthesized or natural. However, for certain colors, natural colorant is very unstable in food applications and high in cost. So, food industry mostly only use the synthesized colorant for which of the following color? Select one: a. Purple b. Yellow c. Red d. Green e. Blue

The correct answer is: Blue

A second theory of enzyme catalysis relates to the frequency and speed at which reactants interact with one another. It explains that increasing temperature dramatically increases the number of molecules that have sufficient activation energy to form an enzyme/substrate complex. It also involves the proper orientation of those reactants. This is referred to as the ________ (one word) Theory.

The correct answer is: Collision

Pungency is: Select one: a. a hot sensation caused by binding of a compound to a temperature receptor. b. a drying sensation caused by compounds like polyphenols. c. a hot sensation cause by compounds such as menthol binding to a temperature receptor. d. a drying sensation caused by binding of a compound to a temperature receptor.

a hot sensation caused by binding of a compound to a temperature receptor

We used ethanol, a volatile solvent, to dissolve curcumin. What would happen if, instead of running the extraction from start to finish, you extracted the 10 g of curcumin and then let it sit out uncovered at room temperature? Select one: a. Ethanol would evaporate, and your extract would concentrate, resulting in higher absorbances and higher reported concentrations than if the ethanol had not evaporated. b. Ethanol would evaporate, and your extract would concentrate, resulting in lower absorbances and lower reported concentrations than if the ethanol had not evaporated. c. You'd get the same exact answer, since the spectrophotometer is able to adjust automatically for slight differences in concentration.

The correct answer is: Ethanol would evaporate, and your extract would concentrate, resulting in higher absorbances and higher reported concentrations than if the ethanol had not evaporated.

I went to the a location of the ubiquitous coffee chain that shall not be named to get a coffee. When I looked at the refrigerated case while waiting in line, I saw a number of bottles of high-pressure-processed juice. (High pressure processing, or HPP uses pressures of 300-600 MPa/43,500 to 87,000 psi in order to pasteurize a variety of food products, including juice, all without significantly increasing heat. See this video if you are interested in finding out a bit more about HPP.) How did I know it was high pressure processed orange juice? It's because the pulp settles, leaving a watery layer on top. I shook up all the bottles, except one, just so you could see the contrast. So, the question is, why do HPP processed juices settle in this way? Select one: a. Failure to fully inactivate pectinase. b. Failure to fully inactivate microbes capable of spoiling orange juice. c. Failure to fully inactivate polyphenol oxidase. d. Failure to fully inactivate amylase.

The correct answer is: Failure to fully inactivate pectinase. HPP processing may not fully inactivate enzymes like pectinase, or it may only inactivate enzymes temporarily. This is why HPP processed foods tend to have shorter shelf lives.

Heating the cheese curds results in a firmer curd. Heating increases which interaction? Select one: a. Hydrophobic interaction b. Covalent bond c. Hydrophilic interaction

The correct answer is: Hydrophobic interaction

There a various forms of Stokes Law, but the general idea is to determine the settling rate of particles. Starch and hydrocolloids can dramatically thicken foods so that particles are suspended. Why am I suddenly thinking of raisin pudding?? Using this handy calculator(opens in new window), determine in which of the following situations the raisins will settle faster: Conversion Note: Acceleration due to gravity is 9.8 m/sec2 Select one: a.If the raisins have the same density as the gelatinized, starch-based pudding in which they are suspended. b. If the raisins have the same density as the gelatinized, starch-based pudding in which they are suspended, BUT the pudding viscosity dramatically decreases. c. If the raisins have a higher density than the gelatinized, starch-based pudding in which they are suspended.

The correct answer is: If the raisins have a higher density than the gelatinized, starch-based pudding in which they are suspended.

Starch is considered "resistant" because.... Select one: a. The amylose and amylopectin chains contains beta, rather than alpha glycosidic bonds. It is thus LESS digestible than typical starches, but not totally indigestible. b. It is has a highly branched amylopectin composition and forms very strong hydrogen bonding networks, partly excluding water and digestive enzymes. It is thus LESS digestible than typical starches, but not totally indigestible. c. It is has a linear, high amylose composition and forms very strong hydrogen bonding networks, partly excluding water and digestive enzymes. It is thus LESS digestible than typical starches, but not totally indigestible.

The correct answer is: It is has a linear, high amylose composition and forms very strong hydrogen bonding networks, partly excluding water and digestive enzymes. It is thus LESS digestible than typical starches, but not totally indigestible.

Soy is one of the popular plant based proteins, providing essential amino acids, fiber and isoflavones. Soy flour is made from milled raw soy beans. However, the soy flours may have "beany" off-flavor problem due to enzyme activity. Which enzyme is responsible for development of "beany" off-flavor in soy flour? (Note: assume soy flour is full-fat) Select one: a. Lipoprotein lipase b. Lipoxygenase c. Bromelain d. Alkaline phosphatase

The correct answer is: Lipoxygenase

Mars has only 38% of the gravity of Earth. This means that... Select one: a. Mass and Weight are equal. b. Our mass on Mars is on 38% of what it is on Earth. c. Our weight on Mars is on 38% of what it is on Earth.

The correct answer is: Our weight on Mars is on 38% of what it is on Earth.

A batch of starch was gelatinized and the viscosity was measure immediately. This same gelatinized starch was stored in the the refrigerator for two days, returned to room temperature and re-measured. Here are the viscosity data for those labs (each measure at 0.3 rpm). -Day 1 22,000 millipascal/seconds -Two Days Later.... 120,000 millipascal/seconds Explain what happened between the first day's and the two day's later measures to produce such a dramatic change in viscosity. Select one: a. The gelatinized starch dehydrated over the two days in the refrigerator, thus thickening significantly. b. The alpha bonds in the corn starch isomerized to form beta-bonds, thus changing the structure of gel and increasing viscosity. c. The gelatinized corn starch retrograded. Factors involved in retrogradation included time, low temperature and, potentially, syneresis or dehydration. d. The extra time allowed for the completed hydration of the corn starch, thus increasing viscosity.

The correct answer is: The gelatinized corn starch retrograded. Factors involved in retrogradation included time, low temperature and, potentially, syneresis or dehydration.

If we were to have eaten the gelatinized starch from the previous question on Day 1, it would have contained more calories per gram when we digested it than it did Two Days Later. Another way to look at it would be to say that it lost calories over two days. Why? Select one or more: a. Resistant starch formed as a result of the retrogradation of the amylose in the refrigerated corn starch gel. b. Beta-bonds formed during storage, resulting in resistant starch. c. Starch self-associates more and more strongly upon cooling in an attempt to re-form the tightly packed, hydrogen-bonded, water-free environment of the starch granule.

The correct answers are: Resistant starch formed as a result of the retrogradation of the amylose in the refrigerated corn starch gel., Starch self-associates more and more strongly upon cooling in an attempt to re-form the tightly packed, hydrogen-bonded, water-free environment of the starch granule.

Companies like Novozymes are continually seeking new enzymes for industrial applications. Enzymes from thermophiles and hyperthermophiles (organisms who grow at high or very high temperature) are of great importance to biology and biotechnology fields because of their heat-stability. Such enzymes can catalyze biochemical reactions at high temperature and are in general more stable than enzymes from mesophiles, thus prolonging the shelf life of purified enzyme preparations. A number of enzymes from this species are used to automate the repetitive steps in the polymerase chain reaction (PCR) technique. Here are the basic steps of PCR amplification of DNA: 1. Denaturation step: This step is the first regular cycling event and consists of heating the reaction to 94-96 °C for 20-30 seconds. It causes "melting" of the DNA template by disrupting the hydrogen bonds between complementary bases, yielding single-stranded DNA molecules. 2. Annealing step: The reaction temperature is lowered to 50-68 °C for 20-40 seconds allowing annealing of the primers to the single-stranded DNA template. If the temperature is too low, the primer could bind imperfectly. If it is too high, the primer might not bind. Typically the annealing temperature is about 3-5 °C below the Tm of the primers used. 3. Extension/ Elongation step: This step (carried out at ~75 °C) allows the DNA polymerase (typically Taq polymerase from the thermophilic hot spring bacterium Thermus aquaticus) to make double-stranded DNA from the single stranded template. Taq polymerase has an optimum activity temperature at 75-80 °C and is still stable up to 95 °C. Based on this information, please select the correct statement below: Select one: a. When conducting extension step using Taq polymerase, the temperature should set to around 100 °C to achieve the quickest extension speed. b. DNA polymerase enzymes primarily function at the annealing step. c. The original PCR technique employed the DNA polymerase E. Coli Polymerase. This enzyme is no longer used because it is too temperature-sensitive and it needs to be replenished with every cycle.

The correct answer is: The original PCR technique employed the DNA polymerase E. Coli Polymerase. This enzyme is no longer used because it is too temperature-sensitive and it needs to be replenished with every cycle.

Two theories are used to account for the rates of enzymatic reactions. The Answer (two words) ________ Theory proposes that substrate will not form product until it reaches an activated state. The role of the enzyme, in this case, is to lower the activation free energy so that the substrate when activated, is committed forming the product.

The correct answer is: Transition-State

Which of the following amino acids has an aromatic ring? Select one: a. Alanine b. Proline c. Arginine d. Tyrosine

The correct answer is: Tyrosine

To make a liter of a 1 Molar solution, you... Select one: a. Weigh out an amount equal to 1 mole, determine the density of the solvent, and then mix the solute with one kilogram of solvent. b. Weigh out an amount of solute equal to 1 mole, accurately measure out one liter of solvent, then mix the solute and solvent thoroughly c. Weigh out an amount of solute equal to 1 mole, add that to a container that will allow for accurate volume measurement of a one liter volume, add a small amount of solvent, mix, then dilute to volume and mix a second time.

The correct answer is: Weigh out an amount of solute equal to 1 mole, add that to a container that will allow for accurate volume measurement of a one liter volume, add a small amount of solvent, mix, then dilute to volume and mix a second time.

pH affects Maillard browning by ... Select one: a. determining the amount of reactive hydroxyl. b. lowering the water activity. c. determining the amount of carbonyl available. d. determining the amount of primary amine in NH3 form.

The correct answer is: determining the amount of primary amine in NH3 form.

You've discovered a novel protein from duckweed, a rapidly growing aquatic plant that scientists have been eager to study for human consumption. You've tested some of its functionalities in the lab, and when adding the protein to tubes of oil and water, you found that the proteins precipitated in the water but remained suspended in the oil. Given what you know about amino acid chemistry, which amino acid sequence is most likely present on the exterior of this protein? Select one: a. gly-gly-val-ile-pro-ala-gly-leu-cys-val-pro b. met-pro-gly-cys-ser-asn-pro-val-tyr-phe-gly c. tyr-lys-gly-gly-gly-phe-ile-cys-pro-pro-val d. phe-gln-asp-glu-his-asp-cys-cys-met-asn

The correct answer is: gly-gly-val-ile-pro-ala-gly-leu-cys-val-pro; This sequence has 6 hydrophobic (non-polar) amino acids (ala, val x 2, ile, leu, phe)- the most of all the options presented here.

Which of the following is a correct list of the bonds and interactions found between proteins? Select one: a. hydrogen, electrostatic, glycosidic b. hydrophobic, ether, hydrogen c. hydrogen, hydrophobic, electrostatic d. hydrophobic, glucosidic, electrostatic

The correct answer is: hydrogen, hydrophobic, electrostatic

Which of the following is a correct list of the bonds and interactions found between proteins? Select one: a. hydrophobic, ether, hydrogen b. hydrogen, electrostatic, glycosidic c. hydrophobic, glucosidic, electrostatic d. hydrogen, hydrophobic, electrostatic

The correct answer is: hydrogen, hydrophobic, electrostatic

Hydrolysis and Hydrogenation are terms that can easily be confused. Look at the reactions below and indicate which of these two is being shown. Quiz 9

The correct answer is: hydrogenation

Which is a proper sequence of denaturation? Select one: a. loss of quaternary structure, formation of molten globule(opens in new window), loss of β-sheets b. loss of tertiary structure, loss of secondary structure, loss of primary structure c. loss of quaternary structure, unfolding of α-helix, formation of molten globule(opens in new window) d. loss of tertiary structure, loss of quaternary structure, loss of secondary structure

The correct answer is: loss of quaternary structure, formation of molten globule(opens in new window), loss of β-sheets

Flavor compounds are molecules that are... Select one: a. perceived as basic tastes. b. perceived by the olfactory system. c. perceived by tactile sensations. d. all of the above e. a and b only

The correct answer is: perceived by the olfactory system.

Current models for sweetness cannot explain ... Select one: a. why some compounds are more sweet than others. b. why different sugars have different level of sweetness. c. why there are different "types" of sweetness (sugar vs saccharin vs Nutrasweet). d. how sweet molecules stimulate sweet receptors.

The correct answer is: why there are different "types" of sweetness (sugar vs saccharin vs Nutrasweet).

Which molecules have the greatest effects on colligative properties? Select one or more: a. Triglycerides. b. Sugars. c. Low molecular weight weak acids. d. Protein. e. Salts in solution. f. Starch g. Hydrocolloids

The correct answers are: Salts in solution., Low molecular weight weak acids., Sugars.

You were very excited to find a great recipe for making your favorite buttermilk biscuits. The ingredients include: • 2 cups all-purpose wheat flour• 2 1/2 teaspoons baking powder• 1/4 teaspoon baking soda• 1 teaspoon salt• 1/4 cup vegetable shortening, chilled• 2 tablespoons butter, chilled• 3/4 cup buttermilk Select all the correct statements of using butter and vegetable shortening in this recipe. Select one or more: A. Unsaturated fats (vegetable oil) will also lead to more lipid oxidation and can result in biscuit off-flavors, so room vegetable oil may not be a good substitute for vegetable shortening or butter. B. Butter adds flavor, mouthfeel, texture, fat in general prevents gluten formation (because physically prevents gluten proteins from interacting with each other) C. Solid fats produce a dough that can be cut, liquid fats flow and don't result in oven spring. Saturated fats have a lower melting point so more spread in the oven. D. Biscuits are quick breads, so they should have a "short" (brittle, crumbly) texture.

The correct answers are: Butter adds flavor, mouthfeel, texture, fat in general prevents gluten formation (because physically prevents gluten proteins from interacting with each other), Unsaturated fats (vegetable oil) will also lead to more lipid oxidation and can result in biscuit off-flavors, so room vegetable oil may not be a good substitute for vegetable shortening or butter., Biscuits are quick breads, so they should have a "short" (brittle, crumbly) texture.

Miraculin is a homo-dimeric protein found in the berries of miracle fruit. By binding sour taste receptors, miraculin can temporarily make sour foods taste very sweet. Frooties, which are tablets made from the dried berries of miracle fruit, are commonly used as a source of miraculin protein. Based on those above, please select all the statements about miracle fruit you think is correct. Select one or more: a. When you taste the sweet, it normally binds to T1R3 receptor. b. It is functioning as a short-lasting sugar. c. This is using the flavor masking mechanism, d. As the pH drops from 6.5 to 4.8, it will bind to sweet receptor.

The correct answers are: C) This is using the flavor masking mechanism, D) As the pH drops from 6.5 to 4.8, it will bind to sweet receptor., A) When you taste the sweet, it normally binds to T1R3 receptor.

Which of the following are true of lipids? Mark all that apply. Select one or more: a. 9 kcal/g (on average) Yes, what else? b. Carrier for many flavor compounds Yes, what else? c. Generally more soluble in non-polar solvents Yes, what else? d. Generally more soluble in polar solvents e. Lipid molecules primarily hydrocarbon Yes, what else? f. 4 kcal/g (on average)

The correct answers are: 9 kcal/g (on average), Carrier for many flavor compounds, Generally more soluble in non-polar solvents, Lipid molecules primarily hydrocarbon

Capsaicin is a wonderful molecule! In addition to giving the pungent "pop" in a many of our favorite spicy foods, capsaicin can also be used as a topical ointment or patch to reduce neuropathic pain. Qutenza, for example, is a patch containing 8% capsaicin that has been shown to be effective at reducing pain associated with neuralgia or viral neuropathy. In terms of a molecule in foods, which of the following statements are true about capsaicin? Select one or more: a. Is considered a basic taste b. It binds to TRP-VI receptors causing a physical increase in temperature c. The burning sensation of capsaicin is a type of chemesthesis d. Is a very polar molecule e. Activates the trigeminal nerve

The correct answers are: Activates the trigeminal nerve, The burning sensation of capsaicin is a type of chemesthesis

Nutritional losses during Maillard browning would be a result of the loss of ___________? Select one or more: a. Triglycerides b. Vitamin C c. Carbohydrates d. Amino Acids

The correct answers are: Amino Acids, Carbohydrates, Vitamin C

Let' talk about "Fried Turkey Legs"! A deep fried turkey leg is created by deep-frying the leg in hot oil until it completely covers the food. The high temperatures of the oil (350 F) quickly evaporates the water on the surface of the turkey (300 F or greater). This leaves the surface of the turkey leg brown and crispy! These are perfect conditions for the Maillard Reaction. What are likely scenarios of your Turkey Leg while it is cooking in the oil? Select one or more: a. Deep Frying the Turkey Leg will seal the water inside the Leg leaving it moist. b. As the leg continues to cook the Maillard Reaction will increase rapidly and its products will become more concentrated throughout the food. c. The Maillard Reaction is more rapid and noticeable for frying a Turkey over oven baking

The correct answers are: As the leg continues to cook the Maillard Reaction will increase rapidly and its products will become more concentrated throughout the food., The Maillard Reaction is more rapid and noticeable for frying a Turkey over oven baking

In the lab handout protein aggregation and denaturation is explained. When is protein aggregation favored? Select one or more: a. Where there is no electrostatic repulsion between protein molecules. b. By denatured structures at a pH one or more units away from the isoelectric point. c. By native or denatured structures at the isoelectric point d. At a pH where the net charge on the protein is zero. e. Where there is maximum electrostatic repulsion between protein molecules.

The correct answers are: At a pH where the net charge on the protein is zero., Where there is no electrostatic repulsion between protein molecules., By native or denatured structures at the isoelectric point, By denatured structures at a pH one or more units away from the isoelectric point.

Proteins show strong absorption in the ultraviolet (UV) region at UV 280 nm, primarily due to tryptophan and tyrosine residues in the proteins. Because the content of tryptophan and tyrosine in proteins from each food source is fairly constant, the absorbance at 280 nm could be used to estimate the concentration of proteins, using Beer's law. Based on this, select all the correct statements below. Beer's Equation: A = ε*b*c A = absorbance ε = molar absorptivity (find in table based on your compound) b = path length (usually 1 cm) c = concentration of your compound Select one or more: A. Based on the equation, the higher concentration a protein has, the higher the absorbance will be. B. The higher the absorbance it is, the more light it scatters. C. Protein needs to be solubilized in buffer or alkali for measuring the absorbance.

The correct answers are: Based on the equation, the higher concentration a protein has, the higher the absorbance will be., Protein needs to be solubilized in buffer or alkali for measuring the absorbance.

You missed Oktoberfest in Munich so you've decided to re-create those deliciously browned, doughy Bavarian pretzels at home. The recipe you found in a tried and true German cookbook includes flour, yeast, a small amount of table sugar, salt, butter and water. The directions say to mix the dough, let it rise (proof), shape it into pretzels, dip them in lye, and then bake them. What is the purpose of dipping the pretzels in lye or baking soda solutions? Choose all answers that apply.Note: lye is the common term for sodium hydroxide (NaOH). Select one or more: a. Dipping in lye increases the pH, ensuring that primary amine groups are protonated (NH3 form) and can react with reducing sugars to produce Schiff bases, b. Dipping in lye aids in the formation of flavor; specifically giving the pretzels their slightly "soapy" flavor c. Dipping pretzels in lye increases the pH, ensuring that primary amine groups are protonated (NH2 form) and can react with reducing sugars to produce Schiff bases. d. Dipping in lye aids in creating the sheen on the baked pretzel crust e. Dipping in lye prevents the pretzels from drying out during baking, thus extending the active time of the Maillard reaction and producing more melanoidins

The correct answers are: Dipping in lye aids in the formation of flavor; specifically giving the pretzels their slightly "soapy" flavor, Dipping pretzels in lye increases the pH, ensuring that primary amine groups are protonated (NH2 form) and can react with reducing sugars to produce Schiff bases.

Why do molecules gel? Select one or more: a. Gelation occurs when proteins reach their isoelectric point, aggregate, and precipitate out of solution. b. Gelation occurs when long, flexible, linear polymers bind to each other, trapping water or other fluids in the process. c. Gelation occurs when a very high concentration of sugars or starches dramatically increases the viscosity of a fluid.

The correct answers are: Gelation occurs when long, flexible, linear polymers bind to each other, trapping water or other fluids in the process. , Gelation occurs when proteins reach their isoelectric point, aggregate, and precipitate out of solution.

Please check all the correct statements about tertiary structure. Select one or more: a. It can define biological function. b. It is the first part of the protein structure to change (unless quaternary structure is involved). c. Its bonds include hydrogen bond, hydrophobic bond, disulfide bond, electrostatic interaction. d. It has α-helix and β-sheets.

The correct answers are: Its bonds include hydrogen bond, hydrophobic bond, disulfide bond, electrostatic interaction., It is the first part of the protein structure to change (unless quaternary structure is involved)., It can define biological function.

In your local annual State Fair, all the vendors are trying very hard to make food taste good and sell better! As we may know, the enzymatic reactions in there will affect flavor and texture in food more or less. Check all those statements that are correct. Select one or more: A. Proteases have nothing to do with flavor as they split proteins. B. Cellulases break down cell walls, thus induce softening. C. Lactase can increase the sweetness of food or drink. D. Lipase can affect flavor by hydrolysis of the fat.

The correct answers are: Lipase can affect flavor by hydrolysis of the fat., Lactase can increase the sweetness of food or drink., Cellulases break down cell walls, thus induce softening.

Which of the following hydrocolloid(s) require(s) calcium ions to gel? Select one or more: A. Alginate. B. Kappa-Carrageenan. C. Low methoxyl pectin gels. D. Cellulose. E. Iota-Carrageenan

The correct answers are: Low methoxyl pectin gels., Alginate., Iota-Carrageenan.

We learned a bit about Color Chemistry and its application in food colorants this week. See how much you retained. Select one or more: A. Most pigments have conjugated double bonds, which can generally absorb light, reflect light, show fluorescence, have antioxidant potential etc. B. Oxidizing the compounds causes removal of double bonds, and results in loss of color. C. Betalains are color pigments that are derived from beets. They are not stable at pH 4.5. D. The color we see are the wavelengths that are absorbed.

The correct answers are: Most pigments have conjugated double bonds, which can generally absorb light, reflect light, show fluorescence, have antioxidant potential etc., Oxidizing the compounds causes removal of double bonds, and results in loss of color.

The history of Berger Cookies began in 1835, when German immigrant Henry Berger arrived in the United States. Henry came to the U.S to follow his dreams and soon opened a bakery in East Baltimore. The bakery thrived through The Great Depression and both World Wars and was eventually sold to Charles DeBaufre Jr. who still runs the businesses today. Until recently, Berger Cookies contained trans fat. FDA established a 2018 deadline for eliminating trans fat from processed foods, threatening the beloved Berger Cookie. Since then, their recipe (see above) has been changed to eliminate trans fat. Trans fats are unsaturated fatty acids that have had their naturally occurring cis-double bonds converted to trans. This process occurs as a side reaction to which lipid processing modification? Select one or more: a. Full Hydrogenation b. Deodorization c. Interesterification d. Bleaching e. Neutralization f. Partial Hydrogenation

The correct answers are: Partial Hydrogenation, Deodorization

Each year at the NC State Fair many foods are judged in competitions. The winner of one of the Cheese Competitions is Box Carr Handmade Cheese of Cedar Grove, NC. The dairy's Smear Ripened "Campo" won Best of North Carolina and Best of Show, and first place for Open Smear Ripened Cheese once. A smear ripened cheese's rind has been washed with bacteria or fungi. These microorganisms deepen the flavor and alter the texture of the cheese. What do the 'smear' organisms produce that can alter the flavor and texture of the cheese? Select one or more: a. Amylases that soften texture. b. Proteases that create meaty flavors c. Proteases that softening texture. d. Pectin methyl esterases that firm cheese texture. e. Lipases that create flavor.

The correct answers are: Proteases that softening texture., Lipases that create flavor., Proteases that create meaty flavors

Enzymatic browning occurs in fruits and vegetables due to enzyme activity when cut; and Polyphenol Oxidase (PPO) is the active enzyme. It is another type of browning other than Maillard browning. With this information in mind, for the following ways to prevent enzymatic browning, check all that apply. Select one or more: A.Remove oxygen B. Blanching C. Add base. D. Add enzyme inhibitors E.Add chelators

The correct answers are: Remove oxygen, Add chelators, Add enzyme inhibitors, Blanching

Understanding color is "wheely", I mean really- important. If a compound absorbs visible light in the 550-780 nanometer range, what basic color would you be likely to see?

blue

Gas Chromatography (GC) Mass spectrometry (MS) is one of ways to detect volatile and flavor compounds in foods. Which is the correct statement of GC-MS as a tool of volatile compound analysis? Select one or more: a. GC-MS can be used for amino acid analysis if a sample goes through appropriate derivatization. b. Any signals detected by GC-MS can be flavor compounds. c. Separation on GC column is based on compound's molecular weight, polarity (partition coefficient between compound and column), and volatility. d. GC-MS can be used for non-volatile compound analysis

The correct answers are: Separation on GC column is based on compound's molecular weight, polarity (partition coefficient between compound and column), and volatility. , GC-MS can be used for amino acid analysis if a sample goes through appropriate derivatization.

The peroxide value (PV) is a very important characteristic of lipid quality. Which of the following is expected when you measure PV to determine the quality of olive oil? Select one or more: a. The lower PV value, the longer the oil will retain the shelf life b. The concentration of hydroperoxide, the primary oxidation products of lipid oxidation. c. PV value for fresh virgin/extra virgin oil is higher than refined oil d. PV is determined by titration of the liberated iodine e. Use of PV alone to judge the quality of lipid is possible.

The correct answers are: The concentration of hydroperoxide, the primary oxidation products of lipid oxidation. , PV is determined by titration of the liberated iodine, PV value for fresh virgin/extra virgin oil is higher than refined oil, The lower PV value, the longer the oil will retain the shelf life

All reduced fat and skim milk should be fortified with vitamin A. However, vitamin A in milk can be degraded and oxidized to volatile compounds which are characterized floral and perfume-like off-flavors in milk. If you are trying to analyze off-flavors from vitamin A degradation in whole, reduced fat and skim milks, what kind of output you can expect from the combined use of these three analyses?1: Gas chromatography-mass spectrometry 2: Sensory analysis or orthonasal detection by human nose3: HPLC or UPLC Select one or more: a. The concentration of off-flavor compounds would be higher in reduced fat or skim milk compared to whole milk because vitamin A degradation compounds are likely to be retained in fat phase. b. Off-flavors from vitamin A degradation can be increased by light exposure of milk c. Whole milk doesn't need to be fortified with vitamin A because it's a naturally good source of vitamin A. d. You can detect stronger off-flavors in reduced fat or skim milk than whole milk.

The correct answers are: The concentration of off-flavor compounds would be higher in reduced fat or skim milk compared to whole milk because vitamin A degradation compounds are likely to be retained in fat phase. , You can detect stronger off-flavors in reduced fat or skim milk than whole milk. , Off-flavors from vitamin A degradation can be increased by light exposure of milk , Whole milk doesn't need to be fortified with vitamin A because it's a naturally good source of vitamin A.

You are working for Mars candy on their troubleshooting team. A customer service rep comes to you telling you that several customers have been calling in complaining that their Dove chocolates look MOLDY. You're put in charge of diagnosing what is going on. Given what you know about cocoa butter, what is going on? Select one or more: a. The chocolate has been subject to heat abuse and when cooled, changed crystal type to type IV. b. The chocolate was been exposed to environmental molds and the lipids in the cocoa are the perfect media for it to grow on. c. The discoloration is most likely not mold. d. The chocolate has been subject to heat abuse and when cooled, changed crystal type to type V. e. The discoloration is most likely mold.

The correct answers are: The discoloration is most likely not mold. , The chocolate has been subject to heat abuse and when cooled, changed crystal type to type IV.

Here is a work I call "Spiral Retrogradation, Interrupted, with Aldehydes on Fiber". Why would I call it that? Just in case you don't recognize it, this is a cinnamon roll. Choose all response that are correct. Select one or more: a. The flavor active compounds in cinnamon are aldehydes. b. Lipids are interrupting the retrogradation of the starches in this roll, resulting in a much softer texture than would be encountered lower fat breads. c. Starches in these types of rolls are not fully gelatinized by the short baking times typically used, so they retrograde easily. d. The phospholipid lecithin was utilized as a fiber to interrupt the retrogradation of amylose and amylopectin molecules. e. The plate is made primarily of linear beta-bonded glucoses polymers. f. The browning of the roll is due to the reaction aldehydes with amines during baking.

The correct answers are: The flavor active compounds in cinnamon are aldehydes., Lipids are interrupting the retrogradation of the starches in this roll, resulting in a much softer texture than would be encountered lower fat breads., The plate is made primarily of linear beta-bonded glucoses polymers., The browning of the roll is due to the reaction aldehydes with amines during baking.

The isoelectric point of a protein is... (mark all that apply) Select one or more: a. The pH at which the protein's charge is neutral Yes! At the isoelectric point the protein is neutral. b. The pH at which disulfide bonds are formed c. The pH at which proteins are electrostatically charged d. The pH at which proteins are least stable in a solution/most likely to precipitate from solution. Yup! For example, at pH ~4.6 casein is a neutrally charged protein and will precipitate out of solution. Mmmm curdling... e. The pH at which proteins are most stable in a solution

The correct answers are: The pH at which the protein's charge is neutral, The pH at which proteins are least stable in a solution/most likely to precipitate from solution.

Anthocyanins are a family of pigments that provide red, purple, and blue colors in some foods. From the list below, select all true state statements describing these pigments. Select one or more: a. They are water soluble. b. They are susceptible to color changes based on pH. c. They are suseceptible to color changes due to contact with certain reactive metals. d. They are responsible for the absorption of light energy in photosynthesis. e. They are terpenoids. f. They may have beneficial antioxidant properties.

They are water soluble., They may have beneficial antioxidant properties., They are susceptible to color changes based on pH., They are suseceptible to color changes due to contact with certain reactive metals.

Hemiacetals are derived from aldehydes. (T/F)

True

Volatile aroma compounds are compounds that are released into the atmosphere of whatever matrix they are presented in (i.e. cherry smell coming from cough medicine when you open it) and then transported to your olfactory system (sense of smell). Packaging related aromas are prevalent among more bland tasting beverages. Skim Milk that has been packaged in HDPE and other plastic containers over shelf-life will have a pungent sweet/plastic aroma compared to milk packaged in glass. This aroma is attributed to compounds scalping from the package itself and interacting with the beverage. Remarkably Whole Milk packaged in the same plastic container for the same amount of time will have significantly less packaging/plastic aroma. Why might Whole Milk have less plastic/packaging related odor? Select one or more: a. Plastic compounds may have a harder time scalping into a matrix with higher fat content. b. Whole Milk has a much higher base aroma already when compared to skim milk so its aroma is masking the off-aromas. c. The plastic off-flavors compounds are more fat soluble

The correct answers are: The plastic off-flavors compounds are more fat soluble. (The higher concentration of fat in your matrix may retain aromatic compounds). Whole Milk has a much higher base aroma already when compared to skim milk so its aroma is masking the off-aromas. (It's possible that the much stronger aroma of whole milk interferes with your ability to smell the weaker smelling off-aromas), Plastic compounds may have a harder time scalping into a matrix with higher fat content. (The presence of a relatively small amount of fat over a comparable sample will have an effect on the milks ability to scalp off-flavors due to packaging. (Willige et al., 2000).

Collagen is connective tissue made of protein. It has many functions and benefits to human (e.g. Strengthening skin). In recent years, consuming collagen (food and/or supplements) and cosmetic products containing collagen have become popular. Which of the following is the true statement of collagen? Select one or more: a. Using hydrolyzed collagen in collagen supplements makes collagen to absorb more easily than the collagen in foods b. Foods that contain gelatin, such as bone broth and pig skin, are the source of collagen c. Collagen intake can promote the production of other proteins and muscle mass d. Foods with plant-based protein are not the source of collagen

The correct answers are: Using hydrolyzed collagen in collagen supplements makes collagen to absorb more easily than the collagen in foods, Collagen intake can promote the production of other proteins and muscle mass, Foods that contain gelatin, such as bone broth and pig skin, are the source of collagen

Melanoidins are ..... (There can be more than one correct answer) Select one or more: a. formed during lipid oxidation b. Amadori compounds c. brown color pigments d. nitrogen containing polymers

The correct answers are: brown color pigments, nitrogen containing polymers

Melanoidins are ..... (There can be more than one correct answer) Select one or more: a. nitrogen containing polymers b. formed during lipid oxidation c. brown color pigments d. Amadori compounds

The correct answers are: brown color pigments, nitrogen containing polymers

The higher the calcium concentration, the ______ the resulting pectin gel. Low methoxy pectin has a ______ degree of _______ groups that have been esterified with a methyl group. The methyl group ______ a negative charge, hence low methoxy pectin has an overall higher ______ charge. ____________ on the pectin polymer causes gelation.

The higher the calcium concentration, the [firmer] the resulting pectin gel. Low methoxy pectin has a [lower ] degree of [carboxyl] groups that have been esterified with a methyl group. The methyl group [removes] a negative charge, hence low methoxy pectin has an overall higher [negative] charge. [Calcium bridges formed between carboxylic acid groups] on the pectin polymer causes gelation.

A kcal is ... Select one: a. 10 times greater than a Cal. b. 1000 times a Cal. c. 1/1000 of a Cal. d. equal to a Cal.

The small calorie or gram calorie is the amount of energy needed to raise the temperature of one gram of water by one degree Celsius. The large calorie, kilogram calorie, or dietary calorie, (abbreviated Cal or kcal) is the amount of energy needed to raise the temperature of one kilogram of water by one degree Celsius. Cal is thus equal to 1000 small calories or one kcal. The correct answer is: equal to a Cal.

From your lesson:If the X axis in the following graph is labeled time and temperature, 1 - What would the y axis be labeled _____and 2 - What is designated at the arrow labeled A?

The y axis is measuring the viscosity and A denotes the gelatinization temperature where the starch granules start to swell.

Choose whether the ΔG would be positive or negative for the following reactions: The ΔG for the mixing of amino acids with charged side groups with water would be: The ΔG for the mixing of amino acids with charged side groups with oil would be: The ΔG for the mixing of corn oil with alpha-tocopherol would be: The ΔG for the mixing of amino acids with aromatic side groups with oil would be: The ΔG for the mixing of corn oil with Vitamin C would be:

The ΔG for the mixing of amino acids with charged side groups with water would be: → Negative The ΔG for the mixing of amino acids with charged side groups with oil would be: → Positive The ΔG for the mixing of corn oil with alpha-tocopherol would be: → Negative The ΔG for the mixing of amino acids with aromatic side groups with oil would be: → Negative The ΔG for the mixing of corn oil with Vitamin C would be: → Positive

Aside from native starches, which vary in properties according mostly to their contents and M.W. of amylose and amylopectin, along with their granule size and strength, there are several types of physically and chemically modified starches available. Match four of these modified starches to how they are used as functional ingredients in food products. a. These are used in products that undergo extensive heating or mixing because they are able to maintain stability during such conditions. b. These increase amylose in solutions and allow for the formation of a strong gel during cooling. c. These are heated in the presence of acid and moisture, and dried down resulting in a powder with greater solubility allowing workable viscosity at higher concentrations perfect for the formation of films and coatings. d. These are pre-cooked and dried allowing increased viscosity to products that cannot be exposed to heat.

These are used in products that undergo extensive heating or mixing because they are able to maintain stability during such conditions. → Cross-linked Starches These increase amylose in solutions and allow for the formation of a strong gel during cooling. → Depolymerized Starches These are heated in the presence of acid and moisture, and dried down resulting in a powder with greater solubility allowing workable viscosity at higher concentrations perfect for the formation of films and coatings. → Depolymerized Starches These are pre-cooked and dried allowing increased viscosity to products that cannot be exposed to heat. → Pre-gelatinized Starches

Now that you've explained the food chemistry to your roommate, what are some practical suggestions you have for your friend to prevent staling of their future breads? Select one or more: a. Bake at a higher temperature for the same amount of time. b. Store the bread in the refrigerator in a ziploc bag c. Freeze the bread after it cools from baking d. Reheat the bread in the toaster or oven e. Use eggs and dairy in the bread f. Try to add sugar to the next batch

Try to add sugar to the next batch, Use eggs and dairy in the bread, Freeze the bread after it cools from baking, Reheat the bread in the toaster or oven (c,d,e,f)

The amylose and amylopectin in starch are both comprised of glucose subunits yet are different. Based on what you know about their structures, match the following attributes to the appropriate starch component by selecting either "amylose" or "amylopectin".

Understand the relative differences between amylose and amylopectin

Match the following active groups with the name of their general structures. Answer choices: hemiketal, hemiacetal, hydroxyl, ketone, aldehyde

Understand the structure of the active group

Resistant starch is a type of starch that is not able to be digested in the human intestine. As such, it has similar physiological effect as dietary fiber. Select all food examples of resistant starch. Select one or more: a. Unripe banana b. Sweet rice eaten as leftovers. c. Unprocessed whole grain d. Legumes e. Freshly cooked sweet rice

Unripe banana, Unprocessed whole grain, Legumes

Your friend is trying to make the perfect jelly to go with his freshly baked bread! He wants to reduce the sugar because the recipe he found requires more sugar than fruit! He tried reducing the amount of sugar in his jelly recipe and it was a watery soup. What could you recommend for him to create a spreadable jelly with reduced sugar? a. Use high-methoxy pectin which gels without the presence of sugars. b. Reduce the sugar in increments, eg, -15%, -25%, -30%... and find a level that has the right amount of viscosity, reducing the sugar content. c. Use low-methoxy pectin, which gels without the presence of sugars. d. Add a bulking agent like dextrose or carboxymethylcellulose.

Use low-methoxy pectin, which gels without the presence of sugars.

Match the Rheology Terms with their definitions Viscosity constant as shear rate increases. "Sideways" stirring or mixing force (on a unit area). Viscosity decreases as shear rate increases, aka instantaneously shear thinning. Viscosity decreases over time with constant shear rate, however, the viscosity may be increased back to the original viscosity after a period of rest time.

Viscosity constant as shear rate increases. → Newtonian "Sideways" stirring or mixing force (on a unit area). → Shear Stress Viscosity decreases as shear rate increases, aka instantaneously shear thinning. → Pseudoplastic Viscosity decreases over time with constant shear rate, however, the viscosity may be increased back to the original viscosity after a period of rest time. → Thixotropic

What is best for accurate volume measurement? Select one: a. A Beaker b. A Graduated Cylinder c. A Volumetric Flask d. An Erlenmeyer Flask

Volumetric Flask

Match the following ingredient with their reactions or end-products. Water + Starch + Heating (then cooling) Oxidized Lipids + Heat + Longer Time Frames Polyphenols + Polyphenol Oxidase Lipid Peroxides + Heat + Shorter Time Frames Triglycerides + Water Sugars + Amino Acids

Water + Starch + Heating (then cooling) → Retrogradation Oxidized Lipids + Heat + Longer Time Frames → Brown (non-Melanoidin) Polymers Polyphenols + Polyphenol Oxidase → Enzymatic Browning Lipid Peroxides + Heat + Shorter Time Frames → Free Radicals Triglycerides + Water → Lipid Hydrolysis Sugars + Amino Acids → Brown Melanoidin Polymers

Different sources of starch have varying ratios of amylose and amylopectin. This is one of the main differences between corn and tapioca starch. Which starch will be less likely to retrograde? Which starch source creates a stronger gel after heating?

Which starch will be less likely to retrograde? → Waxy corn Which starch source creates a stronger gel after heating? → Tapioca

You are making a pie with a meringue topping. The meringue recipe calls for mixing egg whites, sugar and cream of tartar with a blender until you achieve a very thick texture. Cream of tartar is a(n) [blank] derived from grapes. It is used to neutralize the [blank] on the protein, moving it closer to its pI. This allows for more [blank] interactions and improves foam stability. The sugar increases the [blank] of the liquid surrounding bubbles in the foam, further stabilizing it. You notice that the egg whites are a pale yellow when you begin mix them, but soon change to a white appearance. This is due to [blank].

You are making a pie with a meringue topping. The meringue recipe calls for mixing egg whites, sugar and cream of tartar with a blender until you achieve a very thick texture. Cream of tartar is a(n) [acid] derived from grapes. It is used to neutralize the [negative charge] on the protein, moving it closer to its pI. This allows for more [protein‑protein] interactions and improves foam stability. The sugar increases the [viscosity] of the liquid surrounding bubbles in the foam, further stabilizing it. You notice that the egg whites are a pale yellow when you begin mix them, but soon change to a white appearance. This is due to [light scattering].

Rank the following in order of least (1) to greatest (3) to increase the pH (decrease the total hydrogen ion concentration) of a neutral solution (Refer to quiz 9)

Your answer is correct. The correct answer is: → 1 → 3 → 2

What is required for egg white to form a gel? Select one: a. protein denaturation b. isoelectric precipitation c. protein aggregation d. a and b, but not c e. a and c, but not b

a and c, but not b

Longer baking times can create healthier pizzas by ... Select one: a. creating more melanoidins. b. boosting antioxidants in dough. c. causing less browning. d. producing more flavors

boosting antioxidants in dough

The retrogradation of starch can be basically described as swollen starch granules attempting to reform their original structure. Here are the four statements related to retrogradation, select all the statements that are correct. Select one or more: A. Retrogradation can result in resistant starch. B. It is better to put your bread or other baked stuff in the fridge for preventing retrogradation. C. Amylose and amylopectin begin to hydrogen bond with each other (or themselves) rather than with water. Water is lost from the network and is now "free" D. Amylose retrogrades at a much faster rate than amylopectin, but both do retrograde

a, c,d

Synesthesia is: Select one: a. A condition where more than one thing is "sensed" (sight, taste, hearing, etc) with a single stimulus. b. A condition where damage to the optical nerve causes pain when looking at bright lights. c. A metabolic condition in which certain non-essential nutrients can be synthesized by individuals with particular genetic mutations.

a. A condition where more than one thing is "sensed" (sight, taste, hearing, etc) with a single stimulus.

Emulsions are fundamentally UNSTABLE. In the next few weeks, we will study the effects of various compounds on the stability of oil in water emulsion. Which of the following ways can help increase the emulsion stability of O/W emulsion? Select one or more: a. Adding ingredients to increase the continuous phase viscosity. b. Adding ingredients to increase the oil viscosity but not dissolve in the water. c. Choosing an oil with lower density. d. Adding ingredients which can form an interfacial film to decrease oil particle radius during formation

a. Adding ingredients to increase the continuous phase viscosity. d. Adding ingredients which can form an interfacial film to decrease oil particle radius during formation

What is true about the polysaccharide molecules? a. All have only one reactive (reducing) end. b. Branched polysaccharides predominate in starch granules. c. The branched polysaccharide has multiple reducing ends. d. One of the unbranched molecules is undigestible (is a fiber).

a. All have only one reactive (reducing) end. b. Branched polysaccharides predominate in starch granules. d. One of the unbranched molecules is undigestible (is a fiber).

In the following statements about these key carotenoids, please indicated the correct answer(s). Select one or more: a. Astaxanthin is widely found in shrimp, salmon etc. When you heat it, it changes color from blue to red. b. Norbixin is more water soluble than beta-carotene and is used in making cheddar cheese. c. It has two types, the one with oxygen in the structure is called Carotenes and the one without oxygen in the structure called Xanthophylls. d. Betalains are water soluble, but not heat-stable, and are not pH dependent.

a. Astaxanthin is widely found in shrimp, salmon etc. When you heat it, it changes color from blue to red. b. Norbixin is more water soluble than beta-carotene and is used in making cheddar cheese. d. Betalains are water soluble, but not heat-stable, and are not pH dependent.

The solution mentioned in the last question works by: Select one or more: a. By producing a blue to reddish-orange color change, based on the reducing capacity of sugars present. b. Providing cupric (Cu2+) ions, which can be converted to cuprous ions (Cu1+) by reducing sugars. c. Providing ferric (Fe2+) ions, which can be converted to ferrous ions (Fe3+) by reducing sugars. d. Via the donation of single electrons to transition metals. e. By producing a blue to green color change, based on the reducing capacity of sugars present.

a. By producing a blue to reddish-orange color change, based on the reducing capacity of sugars present. b. Providing cupric (Cu2+) ions, which can be converted to cuprous ions (Cu1+) by reducing sugars. d. Via the donation of single electrons to transition metals.

All amino acids contain the following functional groups. a. Carboxylic Acid and Amine Groups b. Amine and Hydroxyl Groups c. Alcohol and Aldehyde d. Amine and Aldehyde

a. Carboxylic Acid and Amine Groups

Two Truths and a Lie: You know the drill. Pick the two truths. Select one or more: a. Colligative properties are more influenced by the number of molecules in solution, rather than the structure of the molecules in solution. b. Gelling agents, like starches, hydrocolloids, and proteins strongly influence colligative properties. c. Small, water soluble molecules, both charged and uncharged, strongly influence colligative properties.

a. Colligative properties are more influenced by the number of molecules in solution, rather than the structure of the molecules in solution. c. Small, water soluble molecules, both charged and uncharged, strongly influence colligative properties.

When mixing your own salad dressing you notice that after it has sat, it separates into layers. What is happening and how can you solve the issue? Select one or more: a. Decreased radius of the suspended phase will increase stability b. Decreased viscosity of the continuous phase will increase stability. c. Increasing the density difference between the liquids will decrease the creaming rate (i.e. choose a heavier oil) d. Making the gravity zero would decrease the separation rate

a. Decreased radius of the suspended phase will increase stability (You could use a homogenizer, though that isn't too practical for your home). d. Making the gravity zero would decrease the separation rate Correct! (So...eat salads in outer space?)

Which of the following has the power to effect the colligative properties of a solution? Select one or more: a. Dextrose b. Whey protein c. Calcium chloride d. Triacyglyderides e. Acetic acid

a. Dextrose (Sugars will effect colligative properties) c. Calcium chloride (A salt will effect colligative properties) e. Acetic acid (Small organic acids will effect colligative properties)

Which one of the following statements is true concerning coalescence in emulsions? Select one or more: a. Molecules that form strong elastic films around the particles decrease particle coalescence. b. Coalescence in emulsions is a reversible reaction. c. Dispersed particles would first coalesce, then flocculate, then form a cream layer. d. All of the these. e. a and c only f. Pickering particles prevent or inhibit coalescence by coating oil droplets or getting between them.

a. Molecules that form strong elastic films around the particles decrease particle coalescence. f. Pickering particles prevent or inhibit coalescence by coating oil droplets or getting between them.

The topmost row of compounds is converted to the compounds in the rows below them. What type of enzymatic reaction resulted in the formation of most of the compounds above? Select one: a. Polyphenol Oxidase b. Lactase c. Amylase d. Lipoxygenase

a. Polyphenol Oxidase

You recently read that sugar alcohols have a lower glycemic index than traditional, caloric sweeteners. You decide to use this knowledge to make a low glycemic double mocha ice cream. You recipe for double mocha ice cream contains 15 g sucrose per one cup serving (65 g). You believe that replacing sucrose with sugar alcohols will yield a healthier ice cream. If you replace all of the sucrose with an equal weight of sorbitol, what changes to the ice cream can you expect? Select one or more: a. The freezing point of the ice cream will be lower. b. The ice cream will have a greater caffeine content. c. The ice cream will have more calories. d. Crystallization will occur due to lower solubility. e. The ice cream will be less sweet.

a. The freezing point of the ice cream will be lower. e. The ice cream will be less sweet. Sorbitol is ~60% as sweet as sucrose.

Simple Sugar Functions Include: Select one or more: a. Thickening b. As gelling agents c. Sweetening d. Fuel (for microbes, animals, or humans) e. Adjusting Colligative Properties f. Browning

a. Thickening more solid content, higher viscosity c. Sweetening d. Fuel (for microbes, animals, or humans) e. Adjusting Colligative Properties f. Browning The correct answers are: Browning, Sweetening, Adjusting Colligative Properties, Thickening, Fuel (for microbes, animals, or humans)

What functional aspects of sugar monomers are influenced by their stereochemistry? Select one or more: a. Toxicity b. Digestibility c. Fermentability d. Degree of Sweetness e. The reaction with iodine.

a. Toxicity For example, the L form of glucose is toxic, whereas the D form is a nutrient. What else? b. Digestibility c. Fermentability d. Degree of Sweetness

Maillard browning produces reductones and MBP, which are _________? Select one: a. antioxidants b. melanoidins c. amines d. flavor compounds

a. antioxidants

Starches can be chemically, physically, and enzymatically modified to alter their functionality in a variety of food products. Match the following modified starches with their appropriate food applications. a. Instant chocolate pudding b. non-fat yogurt c. chewy candies d. canned cherry pie filling

a. instant pudding = pre-gelatinized starch b. non-fat yogurt = malto dextrin c. Chewy candies = depolymerized starch d. canned pie filling = cross linked starch

Match the following terms to their descriptors: anoic - trienoic - hexadec - enoic - octadec -

anoic → no double bonds trienoic → 3 double bonds hexadec → 16 Carbons enoic → 1 double bond octadec → 18 Carbons

What hydrocolloid or hydrocolloids are present in pizza ingredients? a. dextrose b. gelatin c. wheat flour

answer: b. gelatin

Which statement(s) is/are correct in comparing detection of a flavor compound using our olfactory system with detecting the same compound with a gas chromatograph? Select one: a. Both use exclusively nitrogen as a carrier gas b. A gas chromatograph can detect volatiles that humans cannot c. A gas chromatograph uses just one detector for many compounds, while humans use an array of detectors for the variety of flavor compounds. d. a and c e. a and b f. b and c

b and c

Which one of the following statements is true concerning creaming in emulsions? Select one: a. The rate of creaming is decreased by increasing dispersed particle size. b. It is a reversible reaction c. The rate of creaming is increased by increasing the continuous phase viscosity. d. All of the above e. a and c only

b) It is a reversible reaction

Take another look at the labels above. What's wrong with the carrot, beet root, lettuce, wheat grass nutrition label? Select one or more: a. The label does not supply sufficient information. b. Based on the stated list of ingredients, it is unlikely the product contains 28 grams of protein per serving. c. There is a discrepancy between total calories listed and reported macronutrient content. d. The label lists grams of carbohydrates, but not sugar. It is unlikely that a beverage containing beets contains carbohydrates only in the form of starch and not in the form of simple sugars.

b. Based on the stated list of ingredients, it is unlikely the product contains 28 grams of protein per serving. c. There is a discrepancy between total calories listed and reported macronutrient content. d. The label lists grams of carbohydrates, but not sugar. It is unlikely that a beverage containing beets contains carbohydrates only in the form of starch and not in the form of simple sugars. There is a discrepancy between total calories listed and reported macronutrient content., Based on the stated list of ingredients, it is unlikely the product contains 28 grams of protein per serving.

The two general categories of stabilization mechanisms for sols are: Select one: a. Hydrophobic repulsion and electrostatic repulsion b. Electrostatic and polymeric c. Hydrophobic and van der Waals interactions d. Charge repulsion and hydrogen bonding

b. Electrostatic and polymeric

While fruit style (eg. apple, cherry, and blueberry) and custard style (eg. pumpkin or sweet potato) pies are all delicious, one style is significantly more risky. Which one is more safer and why? Select one: a. Custard style pies are safer because the cinnamon, nutmeg, clove, and other spices have significant antimicrobial activity. b. Fruit pies are safer because they have both lower pH and lower Water Activity than custard pies. c. All pies have about the same level of risk.

b. Fruit pies are safer because they have both lower pH and lower Water Activity than custard pies.

Based on the three fatty acid profiles given, which answer best describes why pork lard has a higher melting point than the coconut oil?

b. Pork lard has a higher percentage of longer chain saturated fatty acids The chain length significantly affects melting point. For example, while coconut oil is highly saturated, it has a very low melting point. Saturation is not the only explanation for melting point.

The test kitchen would like to formulate a new pie crust that browns more than the current formulation. The current formulation uses sucrose. From the list provided, what is the best combination of sugars to replace sucrose and increase the level of browning during baking? Select one: a. Ribose b. Ribose and fructose c. Trehalose d. Ribose and trehalose e. Fructose and trehalose f. Fructose

b. Ribose and fructose Sucrose is not a reducing sugar, while fructose and ribose are reducing sugars. Therefore fructose and ribose will participate in Maillard browning generating a browner crust.

Your roommate has been experimenting with different bread recipes but is frustrated that within days, the bread is becoming stale. They ask you to help them troubleshoot their problem because they know you're in food chemistry. What is happening? a.The heat from the bread baking drives off water molecules, resulting in a dry crust. b.Starch molecules are reassociating and water molecules are being released, causing staling. You Got It! c. This is caused by moisture evaporation; your roommate needs to make sure that they are putting the bread in an airtight container. d. The starch granules are continuing to absorb the water molecules present, resulting in a dry bread.

b. Starch molecules are reassociating and water molecules are being released, causing staling.

Milk and fresh squeezed lemonade both appear opaque due to: Select one: a. Light Scattering. b. The Tyndall Effect. c. The natural pigments in milk and lemons. d. All of these choices.

b. The Tyndall Effect. The colloidal suspensions in both milk and fresh squeezed lemonade scatter light based on their particle size.

You make a soup with plenty of onions, garlic, vegetables, and fragrant herbs. You add table salt just before serving it and everyone at the table comments on the wonderful aroma. Explain what happened. Select one: a. The salt INCREASED the vapor pressure of water, but DECREASED the vapor pressure of volatile fat and alcohol soluble aroma compounds that comprise most aroma compounds. b. The salt DECREASED the vapor pressure of water, but INCREASED the vapor pressure of volatile fat and alcohol soluble aroma compounds that comprise most aroma compounds. c. The salt didn't affect the aroma, but simply enhanced the taste of the soup.

b. The salt DECREASED the vapor pressure of water, but INCREASED the vapor pressure of volatile fat and alcohol soluble aroma compounds that comprise most aroma compounds. The same salt can decrease the vapor pressure of water and increase the vapor pressure of volatile compounds that are only marginally water-soluble.

Based on what you learned from notes, you may have some ideas on how to make low calorie oil in water emulsions. Here are some ideas. Please check all that apply. Select one or more: a. Minimize the physical characteristic. b. Try to make two-phase emulsion. c. If possible, try to make a water in oil in water system. d. Use non-digestible oil.

b. Try to make two-phase emulsion. c. If possible, try to make a water in oil in water system. (could be viable!) d. Use non-digestible oil.

Colligative properties include the following: Select one or more: a. Molarity b. Water activity (vapor pressure) Great and what else? c. Boiling point Great and what else? d. Osmotic pressure Great and what else? e. Freezing point Great and what else?

b. Water activity (vapor pressure) Great and what else? c. Boiling point Great and what else? d. Osmotic pressure Great and what else? e. Freezing point Great and what else?

The recipe for chocolate pudding utilizes corn starch to thicken. The starch is dispersed in milk along with sugar and cocoa powder, then heated until thick. When you are making the pudding you see an increase in viscosity, but you continue to heat the starch dispersion to increase viscosity further. Instead of increasing viscosity, the pudding becomes thinner with continued heating. What type of modified starch would prevent the decrease in viscosity with continued heating? Select one: a. Depolymerized starch b. Cross-linked starch Whoo-hoo! Right on the money! c. Waxy maize starch d. Pregelatinized starch

b. crosslinked starch

A pascal (Pa) is the SI unit for pressure and is equal to one newton per meter2 If the unit mPa were used to express atmospheric pressure, then the number used to express atmospheric pressure in Pa would be _______ than the number used in the expression of pressure in mPa. If the unit kPa were used to express atmospheric pressure, then the number used to express atmospheric pressure in Pa would be _______ than the number used in the expression of pressure in kPa. Select one: a. less than, less than b. less than, greater than c. less than, the same as d. greater than, less than e. the same as, greater than

b. less than, greater than

A molecule with at least one polar group and one nonpolar group is classified as a/an ... Select one: a. pigment b. surfactant c. emulsion d. polyhedral

b. surfactant

Flocculation effects Stokes' Law by changing: Select one: a. the viscosity b. the particle radius c. the density of the discontinuous phase d. the density of the continuous phase

b. the particle radius

If you're a plant wanting to harvest light energy to make chlorophyll, you're really interested in two colors of light, blue and red. These light colors roughly correspond to which two wavelength ranges? Select one: a. 315-400 nm AND 610-720 nm b. 400-520 nm AND 720-1000 nm c. 400-520 nm AND 610-720 nm

c. 400-520 nm AND 610-720 nm

Sugar alcohols, which are common food ingredients, have positive heats of solution. What sensation would you expect that positive heat of solution to produce if added to a chewing gum? Select one: a. No Sensation b. Heating Sensation c. Cooling Sensation

c. Cooling Sensation: A positive heat of solution indicates an endothermic or heat absorbing reaction. Thus, sugar alcohols produce a cooling sensation when added to chewing gum.

Solutes, especially those with antioxidant and other reactive properties, tend to be less stable in solution that in their original food matrix. Referring to the previous question about curcumin concentration in turmeric, how would our measured concentration values be affected if a significant portion degraded before we analyzed it using the spectrophotometer? Select one: a. You'd get the same exact answer, since the spectrophotometer is able to adjust automatically for slight differences in concentration. b. Degradation of curcumin in solvent would result in higher concentration estimates, because degradation products would absorb more strongly than the parent molecule. c. Degradation of curcumin in solvent would result in lower concentration estimates.

c. Degradation of curcumin in solvent would result in lower concentration estimates.

Which colligative property-related test is used as a method for determining milk adulteration (adulteration by dilution with water, specifically). Select one: a. Water activity at 20°C b. Density at 20°C c. Freezing point d. Boiling point

c. Freezing point Freezing point for milk is between −0.53°C and −0.56 °C, which is lower than pure water (0°C) due to the presence of milk sugars and other dissolved solids. Adulteration (e.g., water addition, sugar addition, etc.) in milk will affect the proportion of milk solutes which will be easily detected by freezing point.

A sucrose solution is commonly used as the standard to judge relative sweetness for sweeteners. Which of the following sugars would exhibit the lowest sweetness? Select one: a. Glucose b. Table sugar c. Lactose d. Fructose e. Maltose

c. Lactose Lactose is about half as sweet as sucrose.

What is the important group of non-starch polysaccharides that contributes to the baking quality of rye flour? Select one: a. Cellulose b. Amylose c. Pentosans d. Amylopectin e. Gellan

c. Pentosans

A commercial bakery accidentally ordered 5,000 pounds of fructose instead of sucrose and cannot return it the supplier. The research and development (R&D) team is tasked with formulating a new product that will use up the excess fructose. They quickly devise a simple solution: since fructose is sweeter than sucrose (sweetness index of 1.17 for fructose vs. 1.00 for sucrose), they replaced 85% of the sucrose (by weight) with fructose in their best-selling chocolate chip cookies and made up for the other 15% with water. The cookies were baked at the exact same time and temperature as the original (control) formula cookies. Indicate all plausible outcomes for the newly formulated cookies: Select one or more: a. The cookies will harden excessively due to the decreased molar concentration of solute lowering the glass transition temperature b. The cookies will be lighter in color than the control formula due to a decrease in Maillard reaction starting materials (sugars) c. The cookies will be darker in color than the control formula due to an increase in Maillard reaction starting materials (sugars) d. The cookies will have a higher water activity than the control formula e. The cookies will have a lower water activity than the control formula f. The cookies will be sweeter than the control formula because fructose has a higher sweetness index than sucrose g. The cookies may be less sweet than the control formula because the fructose is used more readily in the Maillard browning reaction.

c. The cookies will be darker in color than the control formula due to an increase in Maillard reaction starting materials (sugars) Think about the impact of swapping sucrose out and filling it's place with fructose. Which one is the reducing sugar and which one will participate more in the Maillard reaction? d. The cookies will have a higher water activity than the control formula This is very likely given that 15% of the sucrose was replaced by water but the baking time and temperature did not increase. g. The cookies may be less sweet than the control formula because the fructose is used more readily in the Maillard browning reaction. When sugars are utilized in the Maillard reaction they produce brown pigments and flavors. The sugars are no longer intact which means they have little to no capacity to produce the sweet taste. Depending on whether you decided that the cookies would be darker (more Maillard reaction) or lighter (less Maillard reaction), your answer regarding sweetness should reflect that prediction. The cookies will have a higher water activity than the control formula , The cookies may be less sweet than the control formula because the fructose is used more readily in the Maillard browning reaction.

The _______ causes the salty taste while the ________ modifies the intensity of the salty taste.

cation, anion

By adding antifreeze to the water in a radiator of a car, which of the following choice(s) will happen? Select one: a. Lower the concentration of water in the radiator b. Raise the boiling point of water in the radiator c. Lower the freezing point of the water in the radiator d. All of the above

d. All of the above

Did you know that you can check out Raleigh's water quality for each month of the year? Based on 2019 Raleigh Monthly Water Quality Reports (refer to the reports from the link below), what is the best month of the year to get a good deal on water, in terms of quantity? Hint: You are billed per gallon of water. Keep in mind that water meters measure volume only. a. October b. November c. July d. January & February

d. January & February January & February were the best "value" for water because at 10.0 degrees Celsius it was at it's lowest temperature (while still above freezing) and therefore more dense than during other months in 2019. In other words, you received the greatest weight of water for a given volume.

Unlike water, soy sauce will not freeze at zero degrees Celsius. Why? Select one: a. None of these. b. The soy sauce would have frozen if I had left it in the freezer for several days. c. The soy sauce did not freeze because of its protein content. d. The free sodium and chloride ions inhibit the ability of ice crystals to form their ordered structure. Yes. Salt messes up the "perfection" of the crystalline structure of ice, lowering the freezing point.

d. The free sodium and chloride ions inhibit the ability of ice crystals to form their ordered structure. Salt messes up the "perfection" of the crystalline structure of ice, lowering the freezing point.

Which product has the higher MOLALITY of sugar? a. Vitamin Water b. Raw Juice c. There is not enough information because we need to know how much the water in the Vitamin Water weighs. d. There is not enough information because we need to know how much the water in both the raw juice and the Vitamin Water weighs e. There is not enough information because we need to know how much the water in the raw juice weighs

d. There is not enough information because we need to know how much the water in both the raw juice and the Vitamin Water weighs. Without knowing the exact mass of the water in each product, we can't determine how many moles of sucrose there are per kg of water.

Liquid Eggs are a made up of lose protein linkages, fat globs, and mostly free water. I am sure you have noticed, when you heat eggs on a skillet that they will eventually become solid. The heat of the skillet is causing the proteins in eggs to interact with the water available in the system (the heat is making the protein and water molecules collide). The bonds within the proteins begin to break as the egg heats up which in turn facilitates new bonds to form. These new proteins rearrange in what you would know as a sunny side egg. What is happening to the protein in the eggs as heat is introduce?

denaturation

Hydroxymethylfurfural (HMF) is considered an adulterant for honey, but can also be found at low levels in shelf stable milk. Which of the following choices may explain the presence of HMF in shelf stable milk? Select one: a. Fructose is the primary sugar in shelf stable milk. b. Shelf stable milk has a pH near 4.6. c. The milk is past its "sell-by date." d. The milk may be adulterated with gelatin prior to processing. e. The milk is pasteurized at ultra high temperature (UHT) conditions.

e. The milk is pasteurized at ultra high temperature (UHT) conditions. High temperatures during processing or storage facilitate the formation of HMF as a product of the Maillard reaction.

Fudge was invented in Baltimore, Maryland in 1886. There are a number of stories with varying inventors from the combined effort of a confectioner and chocolate maker to hungry college coeds desperate for sweets. Regardless of the varying documented inventor, one fact remains constant in each story... it was made by a happy accident when a batch of caramels got completely "fudged". Directions- Heat sugar and water over low heat and add the vanilla. When sugar is dissolved add syrup and butter and let it melt. Add condensed milk and stir the mass while bringing it to boiling point. Cook over low heat for approx. 20 minutes stirring every minute or so. Once the mass is golden and begins to thicken remove from heat. Stir for a few minutes then pour into a lined tray. Refrigerate for a few hours or overnight, then cut into squares. Select one or more: a. There was too much stirring during cooking b. There was not enough stirring during cooling c. The caramels were over-cooked (above 245°F) d. There was not enough stirring during cooking e. There was too much stirring during cooling f. The caramels were under-cooked (below 234°F)

e. There was too much stirring during cooling Vigorous agitation is needed for making Fudge, agitation promotes nucleation which promotes crystallization of supersaturated solution. f. The caramels were under-cooked (below 234°F) If the caramels do not reach 234°F, excess crystallization will occur during cooling creating a softer result (Fudge not caramel). What else?

Why do you typically cook fruit/juice when making jams/jellies? Select one: a. evaporate water b. concentrate sugar c. extract pectin from cell walls d. deactivate hydrocolloids e. all of the above f. a,b and c

f. a,b and c

Hemiacetals are derived from ketones. (T/F)

false

Heat treatments during processing such as pasteurization and evaporation can introduce the Maillard reaction and thus impact flavor, color and texture in final products. This means understanding and controlling heat treatments during processing is important for quality control programs. Select the compound that is generally used as an indicator for testing heat treatment in milk powders: Select one: a. 2-methylthiophene b. diacetyl c. furosine d. HMF

furosine

When starch granules are heated with water, they swell and eventually begin to release amylose. As the amylose/water mixture cools, amylose molecules crosslink and trap water. What is this cross-linking and liquid-trapping process called?

gelation

Match the following attributes with the hydrocolloid covered in the lesson. has a methyl ester and is used in jams and jellies non-gelling and forms a clear solution very insoluble and is modified by alkali forms opaque, brittle gels which have syneresis

has a methyl ester and is used in jams and jellies → Pectin non-gelling and forms a clear solution → Gum Arabic very insoluble and is modified by alkali → Cellulose forms opaque, brittle gels which have syneresis → Kappa Carrageenans

Hydrolysis and Hydrogenation are terms that can easily be confused. Look at the reactions below and indicate which of these two is being shown. (see quiz 9)

hydrolysis

At their... proteins are the least soluble and have a net charge of zero.

isoelectric point

In the next lab we will study the effect of time and temperature on Maillard browning. The reaction is quite complex, but we will use the _________ concentration as a measure of the degree of Maillard browning occurring during roasting in this lab by an analytical instrument called the ______________. We will use it to measure the __________ at 400nm for each solution to determine the degree of browning. Select one: a. melanoidin, spectrometer, transmittance b. acrylamide, spectrometer, absorbance c. melanoidin, brix meter , transmittance d. melanoidin, spectrometer, absorbance

melanoidin, spectrometer, absorbance

Match the following milk oil in water mixture bread liquid dispersed in a liquid

milk → emulsion oil in water mixture → emulsion bread → foam liquid dispersed in a liquid → emulsion

Order the following metric unit prefixes from greatest (starting with 1) to least: nano milli kilo pico mega micro

nano → 5 milli → 3 kilo → 2 pico → 6 mega → 1 micro → 4

Would the hydrolyzed solution be significantly less suseptable to microbial spoilage than the original sucrose solution? Yes or no?

no

According to Dr. Singh's video from the previous question, shear thinning liquids are also referred to as _____ liquids. This is because shear stress is related to shear rate raised to a power less than 1.

power law

Taste receptors are composed of ___________. The tertiary and quaternary structures structures of these molecules allow for the detection of sweet, salty, sour, bitter, umami, and (perhaps) fat.

proteins

When comparing a linear and a spherical polysaccharide of equal molar mass... Select one: a. the spherical polysaccharide would have a greater hydrodynamic volume. b. the linear polysaccharide would have a greater hydrodynamic volume. c. the two confirmations would have equal hydrodynamic volume.

the linear polysaccharide would have a greater hydrodynamic volume