1. Define and/or identify:

• Aldonic acid
• Aldonate
• Glucose oxidase
• Lactone (1,4- and 1,5-)
• GDL (glucono-delta-lactone)
• Alditol
• Sorbitol
• Polyol
• Aldaric acid
• Uronic acid
• Aldobiouronic acid
• Reducing sugar
• Polyhydroxy alcohol
• Anhydrosugar
• Sorbitan esters
• Cyclic acetal
• Non-enzymic browning
• Maillard reaction
• Amadori rearrangement
• HMF (5-hydroxymethyl-2-furaldehyde)
• Caramelization
• D-glucitol
• Xylitol
• Erythritol
• meso compound
• Cyclitol
• Inositol
• Phytic acid
• Phytate
• Phytin
• Amadori product/compound
• Melanoidin
• Caramel
• Humin

2. Explain the principle of detection or measurement of reducing sugars with the Tollens', Fehling, Benedict, and Nelson-Somogyi-Nelson reagents and with sodium 3,5-dinitrosalicylate, hypoiodite, and hypobromite.

3.  With equations, show the formation of D-glucono-1,5-lactone (GDL), including all reagents required.

4.  Explain the principle of the GDL formation reaction.

5.  Describe the uses and benefits of GDL in bakery, dairy, and processed meat products.

6.  With equations, show how sorbitol (D-glucitol), mannitol, and xylitol are made, including all reagents required.

7.  Explain the principle of the polyol formation reaction.

8.  Describe the uses and benefits of sorbitol, mannitol, and/or xylitol in food products.

9.  Using equations, show the effects of reaction with nitric acid, periodate anion, dinitrogen tetraoxide, and galactose oxidase on given carbohydrates.

10. When given the name of a monosaccharide  acetate, phosphate, or methyl ether, give it's chemical structure, and vice versa.

11. Outline the general steps in determining the linkage positions of an oligo- or polysaccharide.

12. List the five factors affecting nonenzymic (Maillard) browning, and describe how each affects the reaction.

13. List four ways to control nonenzymic (Maillard) browning. 

14. Describe how bisulfite works to retard nonenzymic (Maillard) browning.

15. Describe the roles of sulfite and ammonium ions in caramelization.

16. Explain the origin of acrylamide in foods.

17. List five factors governing acrylamide formation in foods.

18. Explain why acrylamide levels in deep-fried potato products are especially high.

Web Authors: James R. Daniel, Ph. D. and James N. BeMiller, Ph. D.
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