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The glycoside linkage between glucose units in celluloseDuring 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 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: 1050
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