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The glycoside linkage between glucose units in cellulose
During the freeze drying process, water undergoes a phase transition from solid to vapor. This is called
A) Boiling
B) Freezing
C) Sublimation
d) Flocculation
Describing water in foods, the concept which best predicts the ability of microorganisms to grow in foods is
a) The % water in the food
B) The water activity of the food
c) The molecular mobility of the water in the food
3) At a temperature below its glass transition temperature, a food will have limited?
A) Water content
B) Water activity
c) Water mobility
At water activities below 0.6, which would NOT be expected to grow
A) Bacteria
B) Yeasts
C) Molds and fungi
d) All of the above
At water activities below 0.2, which chemical reaction would have the highest reaction rate
A) Enzyme activity reactions
B) Nonenzymatic browing
c) Lipid oxidation
6) Which monosaccharide is NOT commonly found in our foods?
A) Glucose
B) Idose
C) Galactose
d) Fructose
Lactose is
A) Milk sugar
B) A disaccharide
C) Not as sweet as sucrose
D) Make of glucose and galactose
e) All of the above
Which of the following has a similar degree of sweetness to High Fructose Corn Syrup
A) Fructose
B) Glucose
C) Corn syrup
d) Sucrose
The oldest source of natural sweeteners used by man is thought to be
A) Cane sugar
B) Corn
C) Honey
d) Sugar beet
Among the following high intensity sweeteners which is the oldest
A) Acesulfame Potassium
B) Aspartame
C) Neotame
D) Saccharin
e) Sucralose
Among the following high intensity sweeteners which is natural
A) Acesulfame Potassium
B) Aspartame
C) Stevia
D) Saccharin
e) Sucralose
In the United States, 1 food Calorie is
A) 1 joule
B) 1000 joules
c) 4200 joules
Sorbitol and Mannitol are examples of
A) monosaccharides
B) hexoses
C) ketoses
D) sugar alcohols
e) uronic acids
14) Which type of isomers are a-D-glucopyranose and
b-D-glucopyranose
A) Structural
b) Enantiomer
C) Epimers
d) Anomers
e) Conformational
Which type of isomers are glucose and galactose
A) Structural
b) Enantiomers
C) Epimers
d) Anomers
e) Conformational
16) Which type of isomers are 1C4 and 4C1 D-mannose
A) Structural
b) Enantiomer
C) Epimer
d) Anomer
e) Conformational
Which type of isomers are D-glucose and its mirror image.
A) Structural
b) Enantiomer
C) Epimer
d) Anomer
e) Conformational
Which type of isomers are galactose (C6H12O6) and galacturonic acid (C6H12O7)
A) Structural
b) Enantiomer
C) Epimer
d) Anomer
e) They have no isomeric relationship
19) When glucose is heated in an acidic solution, one enediol compound is formed, which one?
A) 1,2 enediol
B) 2,3 enediol
c) 3,4 enediol
Caramelization and Maillard browning reactions can produce some of the same products, but an immediate product unique to Maillard browing is
A) HMF
b) Schiff base
Caramelization and Maillard browning both require a reducing sugar, but the Maillard reaction also requires the presence of an amino compound
A) True
b) False
In a polysaccharide, monosaccharides are liked together by glycosidic bonds. These bonds can undergo hydrolysis in
A) Neutral water
B) Acid
c) Base
The glycoside linkage between glucose units in amylose is
A) a 1-6
B) a 1-4
c) b 1-4
The glycoside linkage between glucose units in cellulose
A) a 1-6
B) a 1-4
c) b 1-4
Date: 2015-12-11; view: 1312
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