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

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

A

Itcanformhelicalconformation,andtheinnersideofthehelixislipophilic.BTheglucoseresiduesinlinearstarcharemostlyconnectedbya-1,4glycosidicbondsC

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

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