FOOD CHEMISTRY I

Assoc. Prof. Dr. Dilek Boyacolu

MIDTERM EXAM I
Winter-1998

1. What is the effect of a
w
on keeping quality of foods?
2. Why do sugars form a pyranose or a furanose ring? Justify your reasons.
3. Draw and give the general name of the structures related to D-glucose
(a) Sorbitol
(b) Gluconic acid
(c) Glucuronic acid
4. What is the Maillard reaction? Justify the implication of these reactions on food quality.
5. Give two chemical methods to control Maillard reactions in foods.
6. Give names of sugars and indicate the type of glycosidic linkage in the following
disaccharides:
(a) Saccharose
(b) Lactose
(c) Maltose
7. Explain the structure of starch considering fractions, type of linkages and basic units.
8. Outline the changes during gelatinization of starch.
9. Explain the implication of retrogradation in bakery goods.
10. Define the followings;
(a) Enantiomer
(b) Caramelization
(c) Amylograph
(d) Birefringence
(e) Chiral center
(f) Anomeric carbon
(g) Mutarotation
(h) Melonoidins
(i) Polarimeter
(j) Optical activity

FOOD CHEMISTRY I
MIDTERM EXAM II Winter 1998
Assoc. Prof.Dr. Dilek Boyacolu

1. Explain how fatty acids are given systematic names and what the differences are
in omega () fatty acids? Write the trivial and systematic names of the following
fatty acids indicating the omega ones.
having 16 C and no double bond
having 16 C and one double bond
having 18 C and no double bond
having 18 C and one double bond
having 18 C and two double bonds
having 18 C and three double bonds
2. What does an iodine number of an oil indicate?
3. Why are the surface-active agents extensively used in food emulsions?
4. Explain each step in autoxidation reactions of lipids using oleic acid.
5. Could oleic acid be a substrate for lipoxygenase enzyme? Explain.
6. What is the action mechanism of an antioxidant? Give at least three examples for
synthetic antioxidants.
7. How can amino acids join to each other? Indicate the linkages using alanine,
cystein, and aspartic acid and name this structure.
8. What is denaturation? Outline the factors initiating this reaction and justify its
effect on the biological value of food.
9. Explain the role of ascorbic acid in browning of citrus juices.
10. What are the effects of immersing and blanching processes on the quality of
French fries (potato)?





1. Discuss the keeping quality (during storage) of a bulk of wheat flour having a moisture
content of above 15% which is the critical point.
2. Explain the role of Maillard reaction on flavor development of baked food products.
3. In some food products, starch gelatinization and pasting needs to be retarded. Explain
how viscosity can be decreased by giving examples.
4. Considering the following food products what would you suggest to use as an ingredient
in the formulations? Justify your reasoning.
a) To prevent ice crystal formation in frozen deserts
b) To produce a starch based-food product that is soluble in cold water.
c) To produce a strawberry jel that has a bright color (HNT! Less heat treatment!)
d) To retard staling of baked food products (e.g. bread, cake)
5. Off flavor develops in fresh milk after leaving at room temperature for a day or more.
Explain major factors affecting the deterioration of flavor.
6. Justify the oxidative stability of a food product having Vitamin C, Vitamin E, and
flavonols. Justify your answer.
7. In a fast-food restaurant, frying oil is used for several times. Give your comments for the
changes observed in such an oil and for its effect on human health.
8. Explain how can proteins have individual biological functions, although they are built
from the same amino acids found in the universe.
9. Answer the following questions about vitamins (Make a similar Table for your answer on
your exam paper).

VITAMINS
Vitamin B 1 Vitamin A Vitamin E Vitamin B 2
Trivial Name
Stability under processing
conditions

Main sources
(3 examples)

Deficiency in diet results in...

10. Why do we observe brown coloration after peeling off an apple? Considering apple juice
processing, how could you control this phenomenon?



F FO OO OD D C CH HE EM MI IS ST TR RY Y I I
F FI IN NA AL L E EX XA AM M 1 19 99 98 8/ /W WI IN NT TE ER R
A AS SS SO OC C. .P PR RO OF F. .D DR R. . D DI IL LE EK K B BO OY YA AC CI IO OG GL LU U
NOTICE!
In your answers follow the order of questions
Try to write a readable, neat and clean paper.
FOOD CHEMISTRY I
Assoc. Prof. Dr. Dilek Boyacolu
MIDTERM EXAM I
Winter-1999
1. Why does water have a higher melting point, boiling point and heat of vaporization than
other common liquids?
2. Explain the polarity concept. Why water is a polar liquid?
3. Name the relationship between moisture content of food and the relative humidity of air
surrounding it? Represent this relationship when a) food is taking up water, b) food is
given off water.
4. Justify the hysteresis phenomenon.
5. Explain the formation of alpha or beta stereoisomeric forms of a pyranose or a furanose
sugar using D-glucose as example.
6. Give at least two methods to control Maillard reactions in foods.
7. What is an epimer? Given one example.
8. Explain how stereoisomers are named?
9. What are the products of sugars under, a) strong alkaline conditions, b) strong acidic
conditions?
10. What is syneresis?
11. Explain the staling of bakery goods in relation to the starch reactions.
12. What is the importance of Strecker degradation?
13. Define the followings;
(k) Enantiomer
(l) Caramelization
(m) Amylograph
(n) Birefringence
(o) Chiral center
(p) Anomeric carbon
(q) Mutarotation
(r) Melanoidins
(s) Polarimeter
(t) Optical activity
NOTICE!
In your answers follow the order of questions
Try to write a readable, neat and clean paper.
FOOD CHEMISTRY I
Assoc. Prof. Dr. Dilek Boyacolu
MIDTERM EXAM II
Winter-1999
1. Why do we need to modify some properties of starches? Explain and give
examples of modified starches for instant pudding, canned pasta, and
mayonnaise.
2. What is the effect of esterification (methyl groups) degree on gel forming ability of
pectin?
3. Give examples of seaweed gums and explain their functions in foods.
4. Explain how fatty acids are given systematic names and what are the differences
in omega () fatty acids? Write the trivial and systematic names of the following
fatty acids indicating the omega ones.
having 16 C and no double bond
having 18 C and no double bond
having 18 C and one double bond
having 18 C and two double bonds
5. Which property of lipids allows us to determine the presence of double bonds?
6. How could one convert a liquid oil into a solid one?
7. What does a HLB value of an emulsifier mean for a food chemist?
8. Explain each step in autoxidation reactions of lipids using oleic acid.
9. Summarize the changes in lipids during deep frying operations.
10. Explain the amphoteric properties of aminoacids. Justify the significance of that
property in relation to denaturation of proteins.
11. Which forces stabilize the tertiary structure of proteins?
12. Why do enzymes need cofactors? Give example for each type.




1. Explain the following questions about a peeled potato product prepared
for freezing process (use a similar Table for your answer).
Questions YES/NO EXPLAIN ITS EFFECT
Immersing product in water prior to
cooking ?

Hot water blanching ?
Addition of ascorbic acid ?
Addition of citric acid?
Application of sulfur dioxide ?
2. Assume that a food product contains the following vitamins. Give
comments about the retention rates of those vitamins; when food is
exposed to high temperatures if it is a canning process, or exposed to
light if it is a bottled product, or exposed to oxygen if it is packaged with
a material having oxygen permeability?
Ascorbic acid
Thiamin
Riboflavin
Tocopherols
Biotin
3. In an apple juice processing plant, you have turbidity problem
(suspended particles present) in product. What causes this problem and
how can you correct it?
4. Assume that you have a flour with the following properties; weak gluten,
high amylase activity and darker color. Which additives would you use;
papain, malt , and soy flour in formulation of bread produced from that
flour? Justify your reasoning.
5. Would you expect any enzymatic discoloration reaction in a food product
if it contains no phenolic structures?
F FO OO OD D C CH HE EM MI IS ST TR RY Y I I
F FI IN NA AL L E EX XA AM M 1 19 99 99 9/ /W WI IN NT TE ER R
A AS SS SO OC C. .P PR RO OF F. .D DR R. . D DI IL LE EK K B BO OY YA AC CI IO OG GL LU U
Student Name: F FO OO OD D C CH HE EM MI IS ST TR RY Y I I
S St tu ud de en nt t I ID D: : F FI IN NA AL L E EX XA AM M 2 20 00 00 0/ /W WI IN NT TE ER R
P Pr ro of f. .D Dr r. . D Di il le ek k B BO OY YA AC CI IO O L LU U
Circle TRUE or FALSE in the following questions:
1. At water activity values below 0.2 the enzymatic activity is nonexistent. T F
2. All monosaccharides except for glyceraldehyde contain one or more
asymmetric or chiral carbon atoms and thus occur in optically active
isomeric forms.
T F
3. Prefixes D- or L- are used to refer to the direction of rotation of the
plane- polarized light to left or right by sugars.
T F
4. "+" and "-" signs are used to refer to the configuration of the chiral
carbon most distant from the carbonyl carbon atom in sugars.
T F
5. Amylopectin retrogrades readily due to its branched structure. T F
6. Gel formation is exclusively a starch function. T F
7. The number of double bonds in an oil/fat can be determined by their
iodine number.
T F
8. Substances which enhance the activity of antioxidants are called
SYNERGISTS.
T F
9. Non-aminoacid part of a conjugated protein is usually called P PR RO OS ST TH HE ET TI IC C
G GR RO OU UP P. .
T F
10. The result products of enzymatic browning reactions are called as
melanins which contain nitrogen.
T F

Circle one or a few or all of the MULTIPLE CHOICES:
11. The rate of browning of dehydrated fruits;
a. decreases as the water content increases.
b. decreases as the water content increases.
c. decreases as the water content decreases
d. increases as the water content increases only at a specific a
w
.
12. The most distinguished difference(s) of polysaccharides over other CHOs are
a. Polysachharides consist of many monosaccharide units
b. They are sweet
c. They are not readily soluble in cold water
d. they can be hydrolyzed through enzymes
13. What is the result of caramelization reactions of sugars?
a) Brown color b) Melanoidins c) Water d) Distinct flavor
14. What is the reason of syneresis in starch-based products?
a) retrogradation of starch b) cooling of starch gel.
c) interaction of starch chains strongly. d) increase in the energy of system.
15. For an instant dessert which type of modified starch would you use?
a) cross-linked b) oxidized c) pre-gelatinized d) acid-thinned
16. What is the most important function of CMC in ice cream?
a) to prevent the precipitation of milk proteins b) to prevent the formation of ice crystals
c) to prevent syneresis. d) to bind water.
17. When working with alginate in a food formulation how can you control the gel
viscosity?
a) by adjusting its concentration. b) by lowering the temperature.
c) by controlling the calcium ion concentration. d) by adding a stabilizer.
18. What is the function of pectin in jams and jellies?
a) to form stable gels or films b) to improve the appearance
c) to increase the viscosity d) to improve the sweetness.
19. Which fatty acids are named as omega fatty acids?
a) Oleic acid b) Palmitic acid c) Linolenic acid d) Stearic acid
20. Carotenoids include the following pigments in corresponding foods.
a) Tomato-lycopene b) Carrotcarotene c) Spinach-chlorophyll d)Luteoxanthine-cucumber
21. Which factors need to be controlled to prevent the autooxidation reactions of lipids
in a soy product?
a) Oxygen pressure b) Storage at dark c)Lypoxygenase d) Moisture content
22. Which ones are examples of synthetic antioxidants that are used in foodstuffs?
a) BHA b) Lutein c) Xanthan d) TBHQ
23. What are the changes in fats/oils during deep frying operations?
a) Decrease in iodine number b)Degradation of higher molecular weight compounds
c) Decrease in viscosity d) Formation of volatile / nonvolatile compounds
24. Binding ability of proteins to lipophilic materials is related to the presence of
a) hydrophilic aminoacids b) charged aminoacids
c) hydrophobic aminoacids d) covalent bonds
25. For a cake formulation what is the function of proteins?
a) foam formation b) flavor binding
c) absorption of water d) improving the color
26. What are the factors affecting the denaturation of proteins?
a) organic solvents b) increasing the temperature
c) adding an emulsifier d) adjusting pH


27. Enzyme activity should only be expressed by defining the following conditions
a) Enzyme affinity b) Temperature c) Enzyme concentration d) pH
28. Nonfat soybean flour can be used in bread formula as it
a) Improves flavor b) Bleaches pigments
c) Improves gluten structure d)Retards mold growth

ASSAY QUESTIONS (write on a separate sheet)

29. Which deteriorative changes would you expect to observe in a bulk of wheat containing
over 16% moisture stored for a year?
30. Give reasons for characteristic aroma formation during roasting process of coffee
beans.
31. Make a prediction for baking quality of flour milled from a bulk of wheat exposed to
heavy rain during growing season.
32. What is your recommendation to a tahin (basic ingredient sesame oil + sugar)
manufacturer if there is a problem of fat separation and rancid flavor formation in his
products? Justify your answer.
33. AACC (Assoc. of Amer. Cereal Chemists) method for the determination of starch in food
products uses glucoamylase, beta-glucosidase and peroxidase enzymes. Using your
knowledge on those enzymes, outline the method by justifying your answer. Can you use
this method to determine cellulose as well?
34. In order to retain the nutritional quality of a food product that is rich source of vitamin
C, vitamin B1 and vitamin B2, which factors need to be considered ? Give reasons for your
answer.
35. Do you expect any enzymatic browning reaction to occur during processing of orange
juice? Explain your answer.
















1) Explain how stereoisomers are designated as D- or L- using galactose
structure.
2) What is optical activity? How can one measure and illustrate this property?
3) Explain how - and - isomers are formed using an aldose sugar.
4) What is reducing sugar? Are sucrose and maltose reducing sugars? Justify
your answer on their structures.
5) Draw the first reactions taking place in the Maillard reactions and name each
intermediate compound.
6) Explain the polymeric structure of starch considering ; a) Basic units b)Its
fractions (DP, type of linkages, stability in aqueous solutions)
7) Outline three changes occurring during gelatinization of starch.
8) Give three examples for modified starches and explain which properties are
improved.
9) Define the following:
a. Syneresis
b. Birefringence
c. Shear-thinning of starch
d. Enantiomer
e. Epimer
f. Water activity
g. Retrogradation
h. Sorption isotherm
i. Melanoidins
j. Brabender Amylograph



GID 221E FOOD CHEMISTRY I
MIDTERM EXAM I
Prof. Dr. Dilek Boyacolu
October 30
th
, 2001




1. a. Explain the "Sorption Isotherm".
b. Discuss the event called "Hysteresis" briefly.
2. Explain how water activity effects
a. Enzymatic activity
b. Microbial growth
3. Name & draw the chemical structure of the reference compound in the nomenclature of
carbohydrates.
4. How is an anomeric carbon atom formed for an aldose? What is the result of formation of an
lactol ring? Explain the basic reaction taking place for an aldose.
5. What is reducing sugar? Justify the difference between sucrose and maltose in relation to their
reducing power.
6. Draw the first chemical reaction in the Maillard reaction and give the names of its products.
7. What is the importance of Strecker Degradation reaction?
8. List the events during heating a starch suspension in water and explain the reasons for each step
taking place.
9. Which properties of native starch granules are improved according to their modified
counterparts? Give at least one example of modified starch for instant pudding and canned
pasta and explain the improvement that is provided.
10. Explain the structure of polysaccharides given below considering their basic units and type of
linkages by drawing chemical structures (for at least three sugars).
a. Starch
b. Pectin
c. Cellulose






1. Define 4 of the following terms (5 points each):
a. Hydrophile-Lypophile Balance(HLB) b. Free radical: c. Cofactor
d. Saponification number e. Lock and key hypothesis
g. Amphoteric properties of proteins h. Pellegra i. -tocopherol

2. Answer all of the following questions (5 points each):
a. Describe the structural difference(s) between a saturated fatty acid and an
unsaturated fatty acid:
b. Briefly describe the purpose(s) of hydrogenation in oil processing:
c. Give two potential applications of proteases in food science:
d. Name 4 water-soluble vitamins:
e. List 4 factors that influence the vitamin contents in foods:
f. What kind of changes do you expect to happen in sensory properties of deep fried oils?
g. Give 3 example for using of enzymes in industrial processing.
h. Give 4 example for phenolic compounds in food material.
3. Explain how fatty acids are given systematic names Write the trivial and systematic names of the following fatty acids. (10
p)
a. having 16 C and no double bond
b. having 18 C and no double bond
c. having 18 C and one double bond
d. having 18 C and two double bonds

4. Briefly explain how heat, radiation, and antioxidants may influence lipid autoxidation in foods? (5 p)

5. Write the forces which stabilize the tertiary structures of proteins (5 p)

6. Which process may cause trans fatty acids formation in fats? Briefly explain the process (5 p)

7. What are the factors affecting the denaturation of proteins?(5 p)

8- Explain the methods used for controlling enzymatic browning in: (10 p)
a)Potato chips b)Canned fruits c)Dried apricots

Bonus Question:

9. Inhibition of lipid autoxidation is critical to improve the quality and shelf life of food products. You are working in a team to
obtain maximum shelf life of a new meat product, which contains high level of lipids and was developed by another research
group. Your team leader asks each of you to figure out two possible approaches to reduce the lipid autoxidation without
major changes in formula and processing
procedures (the major changes include all changes that may alter product texture and flavor, or require additional/different
equipment and procedures in processing). (1) What are your two approaches? (2) Briefly explain why do you think that these
approaches may be effective based on the mechanism(s) of lipid autoxidation. (10 points).



1.Explain the relationship between a
w
and shelf life

of food?
2. Explain how can we control the Maillard reactions in frozen potatoes
3. How can amino acids join to each other? Indicate the linkages using alanine, cystein, and aspartic acid and
name this structure.
4. Outline the changes during gelatinization of starch
5. Write down the yielding products produced at the end of each step of lipid oxidation.
6. What are the effects of immersing and blanching processes on the quality of French fries (potato)?
7. Explain the role of amylases in food industry.
8. Answer the following questions about vitamins (Make a similar Table for your answer on your exam paper).
Vitamin A Vitamin E Vitamin B 2
Trivial Name
Stability under processing conditions
Main sources (3 examples)
Deficiency in diet results in...

10. Considering the following food products what would you suggest to use as an ingredient in the
formulations? Justify your reasoning.
e) To prevent ice crystal formation in frozen deserts
f) To produce a starch based-food product that is soluble in cold water.
g) To produce a strawberry jel that has a bright color (HNT! Less heat treatment!)
h) To retard staling of baked food products (e.g. bread, cake).