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Food Biochemistry

Total questions: 60

Worksheet time: 34mins

Name
Class
Date
1.

What are the known LIPID SOLUBLE plant pigments

a)

Carotenoids

b)

Chlorophylls

c)

Anthocyanins

d)

Betalains

2.

What is true about carotenoids

a)

gives plants green, yellow and purple pigments

b)

found in chloroplasts of green plants

c)

tetraterpenes: polyene hydrocarbons biosynthesized from 4 isoprene units

d)

categories include carotenes (oxygenated carotenoids with alcohol, carbonyl, etc)and xanthophylls (pure polyene hydrocarbons)

3.

Select the carotene

a)

b)

c)

d)

4.

Where are chlorophylls found?

a)

stroma

b)

lamella

c)

cell wall

d)

thylakoid membranes

5.

what gives flavonoids their red and violet colours?

a)

polyene structure

b)

carboxylic acid functional group

c)

aromatic protein residues attached to the main body

d)

heterocyclic ring

6.

What are characteristics of a Flavonoid

a)

Carbonyl at C4

b)

Sugar group at C7

c)

usually blue

d)

No hydroxyl in C3

7.

What separates Betalains from Anthocyanins in terms of structure

a)

Lack of aromatic ring

b)

Presence of a carbonyl

c)

Nitrogen presence

d)

They are identical in terms of structure but express different colours due to position of the functional groups

8.

The pigment of the plant changed after making a salad that contained vinegar, what pigment was likely found in the plant

a)

Anthocyanin

b)

Betalains

c)

Betacyanines

d)

Antholains

e)

Betaxanthin

9.

What is false about green tea

a)

fired before leaf maceration

b)

phenolase is inactivated

c)

little fermentation occurs in processing

10.

Flavor is mainly composed of

a)

Taste

b)

Odor

c)

Sight

d)

Hearing

11.

Substances that contribute to taste are

a)

lipid soluble

b)

polar

c)

volatile

d)

all of the above

12.

Order these statements in tasting sweetness?

a.) AH approaches B

b.) AH and B hydrogen bond

c.) ion cascade (Ca2+ or Na+ ions)

d.) change of shape in receptor

a)

a, b, c, d

b)

a, b, d, c

c)

d, c, b, a

d)

b, c, a, d

13.

Binding of the γ site uses

a)

H bonding

b)

Covalent bonding

c)

Dipole moment

d)

Hydrophobic character

14.

Which is NOT a feature of the sweet receptor

a)

Solubility of the target compound

b)

Proper topography to accept molecular shapes

c)

conformational intermediate with hydrophobic core

d)

electronic requirement for distributions within a saporous unit (AH, B system)

15.

What is true about the detection of saltiness

a)

only tasted at the tip of the tongue

b)

detected by organic ions

c)

detected by inorganic salts

d)

detected on the sides and the tip of the tongue

16.

What contributes to the sourness of food

a)

-OH ions

b)

H+ ions

c)

organic acids

d)

organic bases

17.

Taste associated with bitterness

a)

polar substances

b)

amino derivatives

c)

organic acids

d)

polyphenolic substances

18.

places where pungency can be tasted

a)

only the tongue

b)

only on the lips

c)

the entire oral cavity

d)

on the sides of the tongue

19.

What compounds are associated with umami flavours

a)

MSG

b)

IMP

c)

ISG

d)

DMP

20.

What is IMP a breakdown product of?

a)

Adenosine monophosphate

b)

Glutamic acid

c)

MSG

d)

Galacturonic Acid

21.

What is not an Amoore Classification of Odor?

a)

Ethereal

b)

Musky

c)

Floral

d)

Resinous

e)

Putrid

22.

What are two properties that contribute to odor

a)

volatility

b)

proper configuration

c)

aromatic rings

d)

electronegative functional groups

23.

How does an olfactory molecule diffuse across the membrane

a)

passive diffusion

b)

facilitated through an ion pore

c)

actively taken up given proper geometry

d)

receptors are on the outside of the cell and dont require transmembrane transport

24.

What needs to be equal for an odor to be smelt once a receptor binds with the odorant (select the two options that need to match)

a)

vibrational mode of binding site

b)

energy gap between HOMO and LUMO of odorant

c)

electron energy level of functional group of odorant

d)

binding site HOMO and LUMO

25.

What functional group does not contribute to fruit odor

a)

terpenoid

b)

esters

c)

alcohols

d)

organic acids

e)

conjugation

26.

Which molecule indicates an unripe fruit with respect to its odor

a)

hexanal

b)

citral

c)

limonene

d)

sinensal

27.

what enzyme contributes to a vegetable's flavour

a)

pectinanses

b)

polyphenol oxidases

c)

lipoxygenase

d)

protease

28.

What molecules are characteristic of Allium

a)

S-alkyl cysteine sulfoxides

b)

2-trans-6-cis-nonadienal

c)

terpenes

d)

2-hexanal

29.

Which sugar has the lowest relative sweetness?

a)

Sucrose

b)

glucose

c)

trehalose

d)

ribose

30.

which non sugar sweetener has the most relative sweetness

a)

cyclamate

b)

saccharin

c)

sucralose

d)

alitame

31.

what features of pectin in tomatoes does NOT contribute to firmness

a)

high content

b)

increased esterification of pectin

c)

presence of Ca2+

d)

presence of Mg2+

32.

Blanching retains color in vegetables by

a)

shorter exposure to heat

b)

expelling Mg2+ which increases the vibrancy of vegetables

c)

inactivating enzymes that degrade chlorophyll

d)

none of the above

33.

what is NOT an example of a minimally processed vegetable

a)

shredded carrots

b)

peeled zucchini

c)

pickled onions

d)

blanched cabbage

34.

Blanching inactivates enzymes that cause browning, it involves

a)

high heat for a short time

b)

gentle heating for a few hours

c)

rapid cooling in ice bath

d)

air drying to avoid spoilage

35.

autoclaving or heat sterilization extends shelf-life for vegetables at the cost of

a)

flavor

b)

texture

c)

fiber content

d)

vitamin content

36.

Freezing extends shelf-life for vegetables at the cost of

a)

flavor

b)

texture

c)

fiber content

d)

vitamin content

37.

Vegetables can be packaged under vacuum for slow spoilage or in a mixture of _____ O2, _____ CO2 and Nitrogen to reduce respiration rates

a)

2.5% O2

b)

2-5% O2

c)

2.5% CO2

d)

2-5% CO2

38.

What statement(s) correctly describe what pickling offers

a)

alkaline environment inhibits microbial growth

b)

softening of cells is prevented for better texture

c)

is a method of processing using lactic acid fermentation

d)

improves digestibility of food

39.

although storage conditions for food can vary what is the most preferred conditions for storage

a)

cold storage high humidity

b)

cold storage low humidity

c)

hot storage high humidity

d)

hot storage low humidity

40.

climacteric respiration are denoted with

a)

increased respiration rate

b)

decreased ethylene production

c)

delayed and stagnant rates of respiration

d)

increased ethylene production

41.

fruits that ripen after harvest

a)

climacteric

b)

nonclimacteric

c)

proclimacteric

d)

postclimacteric

42.

what peaks first in some climacteric fruit. ethylene or CO2 production

a)

ethylene

b)

CO2

c)

both

d)

neither, they both decrease not increase

43.

Biosynthesis of ethylene in fruits is mainly a _____ process

a)

spontaneous

b)

non spontaneous

c)

oxidative

d)

reductive

44.

What change is inaccurately described for carbohydrates as fruit ripens

a)

degradation of starch into sugar for accumulation

b)

degradation of cell walls

c)

degradation of middle lamella results in fruit cells closer together

d)

removal of organic acids and phenolic compounds

45.

pectin changes as a fruit ripens, this involves:

a)

decrease in molecular weight

b)

decrease in methylation

c)

increase of soluble pectin

d)

increase of insoluble pectin

46.

Cellulase for hydrolysis of β-D-glucose residues in β-glucans

a)

Cx factor

b)

C1 factor

c)

cellobiase

d)

C6 factor

47.

What is not a pectinolytic enzyme

a)

pectin esterases

b)

polygalacturonases

c)

pectin lyases

d)

amylases

48.

compatible enzymes with cellulases

a)

hemicellulases

b)

amylases

c)

pectinolytic enzymes

d)

cellulases

49.

is there an increase in protein content during ripening? why?

a)

no, due to degradation of protein by microbes

b)

no, due to activity of proteinase in the fruits

c)

yes, due to increased proteinase activity

d)

yes, due to increased enzyme production

50.

in which fruits are there no drops in acid content during ripening

a)

all fruits

b)

no fruits

c)

only citrus fruits

d)

only lemons

51.

change of colour in ripening is due to

a)

increased chlorophyll production

b)

chlorophyll degradation

c)

revealing concealed pigments

d)

synthesis of new pigments

e)

conversion of chlorophyll to new pigments

52.

formation of aromas is due to

a)

production of new enzymes

b)

degradation of cellulose to aromatic compounds

c)

production of volatile organic compounds

d)

exposure of cells to air, allowing aroma compounds to be released

53.

stability of gels is provided by

a)

covalent bonds between polymer chains

b)

ionic bonding of water and electrostatic regions in polymers

c)

van der waal forces of heavy molecules

d)

hydrogen bonding networks

54.

junction zones are composed of

a)

smooth regions, interspersed with hairy regions

b)

hairy regions, interspersed with smooth regions

c)

only hairy regions

d)

only smooth regions

55.

What separates jams from jellies

a)

sugar content

b)

length of preservation

c)

shelf life

d)

presence of chunks of fruit

56.

What favors a firmer gel

a)

higher pectin content

b)

lower pectin content

57.

What favors a looser gel

a)

lower pectin molecular weight

b)

higher pectin molecular weight

58.

What favors a firmer gel

a)

0% methylation

b)

3% methylation

c)

8% methylation

d)

10% methylation

59.

What favors a firmer gel

a)

3.5pH

b)

7pH

c)

11pH

d)

1pH

e)

pH is irrelevant to firmness, it affects flavour more

60.

a jam is made with 65% sugar which is ideal, but the jam tends to crystallize, what should be done to decrease tendency to crystallize

a)

remove sugar and replace with non sugar sweetener

b)

the fruit used is incompatible for a jam

c)

aim for a jelly by removing fruit solids to reduce likelihood of crystallization

d)

add small amounts of acid

e)

increase water content at the expense of flavor

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