雨课堂学堂在线学堂云Food chemistry(中国海洋大学)单元测试考核答案

第1题Forthefollowingdescriptions,whichis()incorrectforthecondensationeffectoccursduringfoodsfreezing?()AitdoesnotsignificantlychangethepHandionicstrengthBitformsamixturewithlowermeltingpointCCO2andO2mayreleasefromthesolutionDitreducesallreactionrates第2题Whichofthefollowingdescriptionsis()incorrectforTg.()ASomeofthesolublecarbohydratesandproteinssignificantlyaffectsTg.BForfoodswithlowwatercontent,Tgusuallyishigherthan0℃.CFoodswithhighwatercontentaremorepronetocompleteglassify.DKeepingotherparametersconstant,watercontentisthekeyfactoraffectingTg.第3题Whichofthefollowingis()correctforsystemfreevolumeandmolecularmobility?()Aaddingsolventswithlowmolecularweightcouldchangethesizeofsystemfreevolumeandstabilizedfoods.BwhentemperatureislowerthanTg,foodsarestabilizedfromthesuppressionondiffusion.CFreevolumeispositivelycorrelatedwithMm,soitcanbeusedasanindicatoroffoodstability.DwhentemperatureishigherthanTg,thesmallerthesystemfreevolume,thehigherthemobility.第4题Waterlocatedin()areaofmoisturesorptionisothermsdestabilizesfoods.AⅠandⅡBⅢCⅡDⅠ第5题WhichofthefollowingfoodshaveaSshapedMSI?()ASugarbasefoodsBmeatCfruitsDcoffeeextracts第6题Whichofthefollowingdescriptionsis()correctforboundwater()AitismobileBitcannotbeutilizedbymicroorganismsCitremainsunfrozenat-40℃Dithashysteresisproperty正确答案：BC第7题Accordingtophysicalinteractions,freewatercanbeclassifiedto()。AmultilayerwaterBfreemovingwaterCcapillarywaterDhysteresiswater正确答案：BCD第8题Whentemperatureishigherthanmeltingpoint,()affect()wateractivity.AtemperatureBsamplecompositionCsamplecolorDsampleweight正确答案：AB第9题Theinteractionsthatstabilizesboundwateris()()。AcapillaryeffectBhydrogenbondingCionicbondsDcoordinatingwithmetal正确答案：BCD第10题Majorfactorsaffectingwateractivityinclude()()。Anon-watercomponentsinfoodsBMSIandwatercontentCtemperatureandwatercontentDnon-watercomponentsinfoodsandtheirtexture正确答案：ACD第11题Theoxygenatominwatermoleculeprovides6electronsforhybridization,forming4sp3hybridizedorbitals.()第12题AtaconstantAw,thewatercontentofasampleduringresorptionishigherthanthatindesorption.()第13题BacterialneedshighAwcondition,yetfungirequirelowAwtogrow.()第14题InMSIareaIandII,Aw=0.20-0.30,allenzymaticreactionratesminimize.()第15题Watercontentpromotestheoxidationoflipids.()第16题Astemperaturerises,thecoordinatingnumberofwaterincreasesandthedensityofwateralsoincreases.()第17题FoodswithsameAwalsohavethesamewatercontent.()第18题Generally,whenAw<0.5,microorganismsstopsgrowingandnobiochemicalreactionoccurs.()第19题Thewaterindrypeanutsismostlyfreewater.()第20题PotatohasthesameMSIatdifferenttemperature.()第1题Thesolubilityofglycosidesiscloselyrelatedwith()AaglyconsBmonosaccharideCpolysaccharideDglycosidicbond第2题Over-consumingapricotkernelscancauseintoxication,andthisisbecauseofthehydrolysisofAmygdalinyields().AHCNBbenzaldehydeCsulfocyanicacidDglucose第3题Whichofthefollowingis()thepigmentcreatedfromnon-enzymaticbrowning?()AblackyBbrowniesCmelanoidinDHelanoidin第4题Someoftheproductsofnon-enzymaticbrowningcannotonlyimbuefoodswithflavor,butalsoareflavorbearingflavororcouldenhancetheflavoroffoods.Whichofthefollowingcompoundshavetheabovementionedfunctions?()AguaiacolandmaltolBmaltolandisomaltolCmaltoseandethylmaltolDethylmaltolandbutylmaltol第5题Mostsugaralcoholsareleastsweetthansucrose,except()AxylitolBsorbitolCmannitolDlactitol第6题()reactswithcarrageenantoyieldselenocarrageenan.AsodiumseleniteBironseleniteCCopperseleniteDcalciumselenite第7题Catechinsarederivativesof(),theynormallyhavethreerings,ringA,BandC.Aβ-phenylchromeneBβ-phenylbenzimidazoleCα-phenylbenzimidazoleDα-phenylchromene第8题Heatingamixtureofglycineandglucose(1:1)at100℃yields()flavor.AburntsugarBfruitCchocolateDcaramel第9题a-1,6-glycosidicbondsareabout()oftotalglycosidicbondsinlinearstarches.A0.4%B70%C1.5%D15%第10题Whichofthefollowingcompound()arenormallywatersoluble?()ApolysaccharidesBsugaralcoholsCglycosidesDoligosaccharides正确答案：BCD第11题Whichofthefollowingchoicesarerelatedwiththeviscosityofpolysaccharides?()AmolecularsizeBconformationCsurfacechargeDmolecularshape正确答案：ABCD第12题Whichofthefollowingnutrientscanbecompromisedbynon-enzymaticbrowning?()AmineralsBproteinsCcarbohydratesandvitaminsDaminoacids正确答案：ABCD第13题Whichofthefollowingreagent()isoftenusedtosynthesizecrosslinkedstarck?()ASodiumtrimetaphosphateBchlorophosphatesCtripolyphosphateDphosphorusoxychloride正确答案：ABD第14题Theconditionoflow‐methoxylpectingelation,normallyrequires().Ametal(II)ionsBpH=2.5~2.6Cabout25%sucroseDtemperature>50℃正确答案：AB第15题Dietaryfibersareoftencallthe7thmostimportantnutrient,yetoverconsumingdietaryfibermayresultin()AincreasethedurationoffoodsinintestineBuncomfortablenessinintestinetractanddiarrheatractCabdominaldistentionandflatulenceDsuppressedabsorptionofminerals正确答案：CD第16题Sugaralcoholscannotundergotheclassicalchemicalreactionsforsugaridentification,neithercouldtheyundergonon-enzymaticbrowningreactions.()第17题Glycosidesarenormallybitterinflavorandsolubleinwater.()第18题Thesolubilityofglycosidesisnormallybetterthanthecorrespondingaglycons.()第19题Polysaccharidesareafamilyofpolymerswithcouldsolubilizedbywaterandraisetheosmoticpressureandmeltingpointoftheresultingsolution.()第20题Polysaccharidescanbehydrolyzedunderthecatalysisofwaterorenzymes,whichreducestheirviscosityandincreasetheirsweetness.()第21题Sugaralcoholsaregenerallyhydroscopic,especiallywhenrelativehumidityishigh.()第22题ThesolutionsofbranchedpolysaccharidesarenormallymoreviscosethantheonesoflinearpolysaccharideswiththesameDP.()第23题Theinnersideofcyclodextranisnonpolarwhichcouldstorenonpolarflavoringmoleculesorothersmallmolecules.()第24题Sugaralcoholsarenutritionalsweeteners,andarealsolowcaloriesweeteners.()第25题Themechanismofstarchgelationisthemicrostructureofstarchmoleculesturndisorderedfromordered.()第26题Thesolutionofmanylinearpolysaccharidescouldbeveryviscoseevenifthesaccharideisatlowconcentration.()第27题Inanaminoacid,theaminegroupatε-positionorattheendofthecarbonchainarelessreactivetowardsnon-enzymaticbrowning.()第28题InthesameMaillardreactioncondition,pentosesaremorereactivethanhexoses.()29.Dicarbonylcompoundcouldreactwithsulfiteswhichsuppresestheiminationreaction.()第29题Dicarbonylcompoundcouldreactwithsulfiteswhichsuppresesthe

iminationreaction.第30题Pectinisapolymerconsistedfroma-1,4linkedD-galacturonicacidinpyranoseform.()Chapter3Onlinequiz1第1题1.Whatisthemeaningof"glycoside"inChinese?AGlucosideBGlucogenCGlucosidicbondDSugarester第2题2.Apyranosehasa___memberring,whereasafuranosehasa___memberring.A6，7B6，5C6，4D5，6Chapter3Onlinequiz2第1题1单选(1分)‎Whatisthemeaningof"amylopectin"inChinese?A支链淀粉B直链淀粉C类黑精D焦糖色素第2题2单选(1分)Whichofthefollowingmethodcouldincreasetheviscosityofapolysaccharidesolution?ADecreasethemolecularmassofthepolysaccharideBIncreasethenetchargeonthepolysaccharideCHydrolysisthepolysaccharidetosmallerfragmentsDConvertthepolysaccharideintoacyclodextrin第3题3单选(1分)Maillardreactionisanon-enzymaticbrowningreactionbetween_____and_____.‍AProtein;waterBLipid;waterCReducingsugar,protein.DReducingsugar,water第4题4单选(1分)‍Whichofthefollowingisnottrueaboutstarchmolecule

A

Itcanformhelicalconformation,andtheinnersideofthehelixislipophilic.BTheglucoseresiduesinlinearstarcharemostlyconnectedbya-1,4glycosidicbondsC

a-1,6glycosidicbondsareabundantinbranchedstarches,whichcancomprise4%-5%ofthetotalglycosidicbondsDStarchmoleculesarehydrophobic,becausetheycannotdissolveinwater.第5题5单选(1分)Whichofthefollowingmethodwillimprovethepastingofstarch?

AAddlipidstostarchBUselinearstarchCUseasystemwithhigherwateractivityDAddalotofsalttothesystemLipidstest第1题Marineanimalfatsarerichin()fattyacids,vitaminAandvitaminD.AshortchainsaturatedBshortchainunsaturatedClongchainmultipleunsaturatedDlongchainsaturated第2题5,8,11,14--Eicosatetraenoicacidisalsocalled().Aarachidonicacid(EPA)Barachicacid(Ad)Ceicosatetraenoicaicd(Ln)Darachidonicacid(AA)第3题Inordertomakemargarinemoresmearableandhavebettertexture,itscrystalstructureshouldbe().AαBβCα’Dβ’第4题Enzymatictransesterificationreactioniscatalyzedby().AlipaseBlipoxidaseClipolyaseDlipoxygenase第5题AccordingtoIUPACnamingrules,thecarbonchainisnumberedfromthecarbonatomin().AdoublebondBcarboxylicacidCconjugateddoublebondsDmethyl第6题glyceridesaremostabundantnaturalfats,theirconfigurationis/are().AZBRCLDE第7题soy-beanoil,wheatgermoil,flaxseedoilandperillaoilareall()AlinolenatesBplantoriginatedcreamClauratesDoleatesandlinoleates第8题Animalfatsincludesasignificantamountof()glycerides,sotheirmeltingpointsarehigher.AallsaturatedBdi-andsaturateCmono-andsuturatedDallunsaturated第9题In()crystallinefats,thefattyacidsaredisorderlyarranged,sotheirmeltingpointsanddensityarelower,andareunstable.Aβ’Bα’CαDβ第10题Manyimpuritiesexistincrudeedibleoils,e.g.(),asaresultcrudeedibleoilshavetoberefined.()AfreefattyacidsBwaterCsaltsDpigments正确答案：AD第11题1.DHAcanbenameas22:6w3.()第12题BHAisanunsaturatedfattyacid.()第13题Crudeedibleoilhaveantioxidantsinit,soitdoesnotoxidizeeasily.()第14题PSPisanabbreviationforafattyacid.()第15题αcrystallinefatshavelowermeltingpoints.()第16题Naturalfoodshavenotrans-fattyacids.()第17题Whenwateractivityoffoodsdropsfrom0.6,therateoflipidoxidationalsodecreases.()第18题FatoxidationyieldsMalondialdehydeandMDA,andtheyareimportantfoodflavoringchemicals.()第19题Duringtheformationofperoxidesinfats,doublebondsshiftingisoftenobserved.()第20题Interesterificationreactionincludesintramolecularandintermoleculartransesterifications.()proteintest第1题Forthefollowingstatementsaboutprotein,whichis()correct?()AThehigherthetemperature,thehighertheactivityofsomeenzymeBAdding(NH4)2SO4toproteinsolutioncannotpurifyproteinCAddingsmallamountofplasterinsoybeanmilkwillsolidifyittomaketofu.DAnyproteinwillturnyellowuponexposuretoconcentratedHNO3.第2题Whichofthefollowingdonotbelongtophysicaldenatureofprotein()AIncreasedviscosityBprecipitationCUVspectrumchangesDexposureofinnerfunctionalgroups第3题Whichofthefollowingis()notproteincharacterizationmethod()ASolubilityBUVspectrumCrelativeactivityDPIandopticalrotation第4题Whichofthefollowingdonotbelongtometalproteins()AhemoglobinBchlorophyllChaemocyaninDcasein第5题Whichofthefollowingstatementiscorrectaboutprotein()APIisthepHatwhichthenetchargeonproteiniszeroBMostproteinwillprecipitateinneutralsaltsolutionsCSincethesolubilityofproteinishighestatPI,inordertoprecipitateprotein,thepHshouldbefaroffPIDnoneofabove第6题Whichofthefollowingis()notnecessaryforproteinfoaming()Aalayerongas/liquidinterfaceBHighproteinconcentrationCFormationofresilientproteinmembraneattheinterfaceDPropertemperatureandstir(orwhip)正确答