雨课堂学堂在线学堂云《Food Chemistry（西南）》单元测试考核答案

第1题1)Amongthefollowings,theharmfulfoodsubstanceis

AAcrylamide;BResistantstarch;CCaramelcolor;D

Lacticacid第2题2)WhichofthefollowingjournalsissponsoredbytheAmericanChemicalSociety(A)?A

JournalofAgriculturalandFoodChemistry;BFoodChemistry;CJournalofFoodScience;DMolecularNutrition&FoodResearch第3题3)Foodchemistryisasciencethatstudies,atthe()level,onthecomposition,structure,andpropertiesoffoodsandtheirchangesduringfoodproduction,processing,storage,transportationandsales,andtheimpactsonfoods.AAtom;BMolecule;CMacro;

DMicro第4题4)Themostimportantprinciplefollowedbyfoodchemistryis().

AtheLawofthermodynamics;B

Structuredeterminesfunction;CtheLawofconservationofenergy;D

thePrincipleofmatter.第5题5)"FoodChemistry"writtenbyOwenR.Fennemahasnowbeenpublishedforits()edition.A3rdB4thC5thD

6th

第6题1)Foodchemistryhasadefinitepointoforiginintime.()第7题2)Foodandfoodsaresynonymous.()第8题3)Foodchemistryconcernsonlyaboutthechemicalchangesoffoodingredients,notitsphysicalchanges.()第9题4)Theadulterationoffoodseriouslyhinderedthedevelopmentoffoodchemistry.()第10题5)Foodchemistryisactuallyabridgeforbasicfoodknowledgetobetransitedintoitsapplicationknowledge.()第1题1.Howmanysurroundingwatermoleculescanonewatermoleculecombinewiththroughhydrogenbonding,inthewatermoleculeassociation?()A2B3C4D6第2题2.Themoistureinfoodcanbedividedinto"boundwater"and"freewater"accordingtodifferentproperties.Whichofthefollowingsisnotboundwater?()AThefirstlayerofwatermoleculesadsorbedtoglucosemoleculesB

WatermoleculeswithunpairedelectronsenteringtheouteremptyorbitsofsodiumionsC

Watermoleculesadsorbedincapillariesinfoodtissue

DWatermoleculesboundtothenegativeionofglutamicacidontheproteinpeptidechain第3题3.Thewaterthathasanunstableeffectonthestabilityofthefoodisthewaterinthearea()ofthehygroscopicisotherm.AⅠBⅡCⅢDⅠandⅡ第4题4. Watermoleculescancoordinatewithanother4watermoleculestoformaregulartetrahedronstructurethroughtheactionof

  AVanderWaals BHydrogenbondCSaltbond DDisulfidebond第5题5.Therearemanytypesofmoistureinfood.Whichofthefollowingoptionsdoesnotbelongtothesamecategory

 AMulti-layerwater

BConstitutionwaterCBoundwaterDCapillarywater第6题1.

()Thecagehydrateisanice-likehydrate,inwhichwateristhe“host”substance,formingacagestructurethroughhydrogenbonding,andphysicallytrappinganothermoleculecalledthe“guest”,andthe“guest”isahighmolecularweightcompound.第7题2.()Thehygroscopicisothermsoffruits,sugarproducts,coffeeextractsandotherfoodsareJ-shaped.第8题3.()Themoisture

activityisaneffectiveindicatortojudgethestabilityoffood,whichismainlytostudytheeffectivenessofwaterinfood.第9题4.()Freezingisthemostidealmethodforpreservingmostfoods.Itsfunctionismainlytwo,oneistoreducethetemperature,andtheotheristofreezethewaterinthefoodintoice,thustheoccurrenceofchemicalreactionsandmicrobialgrowtharenotinfavored.第10题5.()Themoistureactivityoffoodincreaseswithincreasingtemperature.Chapter3test第1题1.Amongthecommonsugarscontainedinfood,theonewiththehighestsweetnessis()ASucrose;

BFructose;CGlucose;DMaltose第2题2.Amongthefollowingsugars,theonewithstrongercrystallinityis()Afructose;

Bglucose;

C

xylose;

Dsucrose第3题3.Amongthefollowings,()arenotthefunctionalpropertiesofmonosaccharidesandoligosaccharidesinfood.Aendowfoodwithsweetness;

B

endowfoodwithstickiness;Caffectfoodaromaandcolor;

Dpreventfoodspoilage第4题4.Whichkindofmonosaccharideoroligosaccharideisrichlycontainedinapple()A

glucose

B

mannose;

C

sucrose;

Dfructose第5题5.Ofthesameconcentration,whichonehashigherviscosity?A

Monosaccharide;

BPolysaccharide;C

Disaccharide;DTrisaccharide第6题1.()Carbohydratesarealsocalledcarbohydratecompounds.第7题2.()Amongthecommonfoodmono-saccharides,fructoseisthemosthygroscopicone.第8题3,()Highmethoxylpectincanformagelonlyinthepresenceofions.第9题4.()Maltoseandsucrosearebothnon-reducingdisaccharides.第10题5.()Sugarcontainsmanyhydrophilichydroxylgroups,thereforethehigherthepurityofthesugar,thestrongerthehygroscopicityofthesugar.Chapter4test第1题1.Whichofthefollowinglipidshasgoodemulsifyingactivity?()ALecithinBTriglycerideCWax

DSterol第2题2.Intheprocessofautomaticoxidationoflinoleicacid,whichhydrogenatomonthecarbonatomisparticularlyactive?()AC12BC10CC11DC9第3题3.Phenolicantioxidantsachieveantioxidanteffectthrough().A

DecomposeshydroperoxideBScavengesoxygenC

QuenchessingletoxygenD

Scavengesfreeradicals第4题4.Theprimaryoxidationproductofgreaseis()A

aldehyde

Bketone

C

freefattyacidD

hydroperoxide第5题5.Lardcanbeplacedforashortertimethanvegetableoil,because()

A

Hadbeenexposedtointenseheat,lardhasshortershelflifeBLardismoresaturatedC

LardhaslessmoistureD

Dardcontainsmorenaturalantioxidants第6题1.()Peroxidevalueismainlyusedtomeasurethedegreeofoxidationinthelate(initial)stageofoiloxidation.第7题

()Mostpureoilsareodorlessandinthecoloroflightyellow(colorless).第8题3.()Solidfatindexistheratioofsolidfattototalfat(liquidfat)containedincertainfatataspecifictemperature.第9题4.()Linolenicacidmoleculecontainsthreeunsaturatedbonds.第10题5.()Whenthefatrancidityisseverethesituationcan(cannot)bereversedbyaddingalargeamountofantioxidantstoit.Chapter5test第1题1.Amongthefollowingfoods,theonewiththelowestproteincontentis().AEggs.B

Driedbeans.C

Cereals.DPotatoes.第2题2.Amongthefollowingproteins,()isglobularprotein.A

Serumprotein.B

Collagen.C

Keratin.D

Silkprotein.第3题3.Accordingtothenutritionalcharacteristicsofprotein,()isasemi-completeprotein.AAgrin.BProteininsoybeans.CCollagen.DGlobulininpea.第4题4.Thelimitingaminoacidincerealproteinis().A

Arginine.B

Lysine.CTyrosine.D

Tryptophan第5题5.

The()thatmaintainsthehigh-levelstructureofproteinisanendothermicreaction(entropy-driven),thatis,itstrengthenswithincreasingtemperatureandweakenswithdecreasingtemperature.AHydrogenbonding.BElectrostaticinteraction.CVanderWaalsforce.DHydrophobicinteraction.第6题1.Mostfibrousproteinshavegoodsolubilityinaqueoussolution.()第7题2.Accordingtothenutritionalcharacteristicsofprotein,proteincanbedividedintocompleteproteinandincompleteprotein.()第8题3.Proteinistheonlynitrogensourceinthehumanbody,andneithersugarnorfatcanreplaceit.()第9题4.Thereareanti-nutritionalfactorsinsoybeans,suchaslectinsandproteaseinhibitors.()第10题5.Bromelainisanallergenthatcancauseallergiesinhumanbody.()Chapter6test第1题1)PantothenicacidbelongstoBvitamins.()第2题2)Vitamindeficiencywillcausespecificdeficiency,yettoomuchin-takingwillnothavetoxiceffects.()第3题3)Allvitaminsdecreaseasthefruitsandvegetablesmatured.()第4题4)Thehumanbodycannotsynthesizevitaminsbyitselfandmustrelyonfoodsources.()第5题5)Freezingcancauseseriousdamagetovitaminsinfood.()Chapter7test第1题

Whichofthefollowingsisnotacommonchromophore(

).A

-C=C-;B

-C=N-;C

-SH;D

-NO2第2题

Whichofthefollowingsisnotacommonauxiliarychromophore(

).A

-OH；B

-NO2；C

-NH2；D

-OR第3题Amongthefollowings(）isnotapolyphenolpigment.A

Purplepotatopigment;BBlackricepigment;CMulberrypigment;DCornyellowpigment.第4题Whichpigmentamongthefollowingsdoesnotbelongtothesamecategorywithothers?ACarotene;BLutein;CAstaxanthin;D

Capsaicin第5题

Whichofthefollowingartificialcolorsisnotallowedtobeusedinfood().Abrightblue;Blemonyellow;Ccarmine;D

Sudanred第6题Generally,astheconjugatedchaininthemoleculeextends,thedarkerthecompoundappears.第7题Ifelectromagneticwavesofallwavelengthsarereflectedbytheobject,theobjectappearswhite.第8题Artificialcolorsaremorestablethannaturalcolorsandhavestrongcoloringability.第9题Phytophyllochlorophylliswater-solubleandstillappearsgreen.第10题WhenMg2+isreplacedbyZn2+,Cu2+,orFe2+inthechlorophyllmolecule,theproductisbrightgreenandmorestable.Chapter8test第1题Whentwokindsofthesameordifferentflavoringsubstancesenterintomouth,thephenomenonthatbothtastesandtastesarechangedwillbecalled(

)AMultiplicationoftaste;B

Interferenceoftaste;CKilling/Eliminationeffectoftaste;DModulationoftaste第2题

Twoormoreflavoringsubstancesareproperlymixedtomakethetasteofoneflavoringsubstancemoreharmoniousanddelicious,whichisreferredtoas()A

Tasteadaptation;BTastecontrast;CTastemultiplication;D

Tasteinterference.第3题Twosubstanceswiththes