Quiz

Processing Effects on the functional components of foods

1) Each molecule of water has the capacity to form -------- hydrogen bonds.

2) The water content of cooked brown rice is ……….% .

3) The partial pressure of water above the solution is …………. by the addition of solute.

4) Three reasons that water is a good dissolving solvent are:

…………………….

…………………………

…………………………..

5) Monolayer or bound water is restricted in its movements due to ……………,

…………………. and ………………………..

6) Write the formula for water activity:

7) When salt is dissolved in water, water activity is ……………

8) Danger zone temperature: ….. to ……….

9) Water activity needed for growth of pathogenic bacteria: …………..

10) Below aw ……., no microbial growth is possible.

11) The relationship between water activity and moisture content at a given

temperature is called ……..

12) ……………. represents the difference in water Activity between the absorption and

desorption Isotherms.

13) ………… resists change in pH.

14) Obligate anaerobes are the microbes that can/cannot grow in presence of free O2.

15) Thermoduric bacteria are the mesophiles that survive exposure to high temperatures

for short/ long periods of time

16) Psychrotrophs/Psychrophiles are the mesophiles that can grow at temperatures below

200C and spoil food in the refrigerator

17) Molecules that act as biological catalysts accelerating chemical reactions in living

cells are called …………………..

18) …………….. is the enzyme that hydrolyzes starch.

19) Tributyrin is a …………

20) ………. ….. is also called the animal starch.

21) …………… is a polysaccharide of fructose.

22) Gram-negative bacilli found in large intestine of humans & warm-blooded animals

are called …………….

23) The molecular weight of glucose is ……………

24) Write examples of :

Trioses: ……………….

Tetroses: ………………

Pentoses: ………………

Hexoses: ……………….

25) Reaction of an aldose with HCN forms cyanohydrin. This reaction is called

26) Give three examples of disaccharides:

27) Lactose is a disaccharide of ………………….. and …………….

28) Substances which are able to absorb ambient water are called ……………….

Substances or ……………………

29) A common humectant is ……….

30) Normally most proteins has charge but at certain pH they have zero charge. This pH

is called ……………….

31) The major elements which are present in human body are : ………………………..

32) Gastric juice has a pH value of:

33) If NH2 group is present in a glucose molecule, it is called a ……….

34) Starch contains about 30% amylose and 70% amylopectin. There is …… glycosidic

bond in amylose. Amylose is straight chain and water …………..

35) Amylopectin is branched chain and contain ……….. glycosidic linkages.

36) Which is heavier? Amylose/amylopectin

37) Pectin content of citrus albedo is …………..%.

38) Normal saline contains salt concentration of ………%.

39) Jerusalem artichokes is a source of ………….

40) Dextrin is produced by the partial hydrolysis of ……………

41) In deep fried product like brown potato chips, a toxic substance is formed called

……………….

42) Which enzyme converts glucose to fructose? ……………….

43) Tween is a polysorbate …………….

44) are non-digestible food ingredients that stimulate the growth and/or activity of

bacteria in the digestive system which are beneficial to the health of the body

45) are live microorganisms thought to be healthy for the host organism

46) ……… is considered as workhorse of the essential trace elements because it is

involved in more than 200 enzymatic functions in the body.

47) Body’s ability to physiologically regulate its inner environment to ensure its stability

in response to the fluctuation in the outside environment and the weather is called

…………………….

48) Which element has the highest number of isotopes? - …….

49) Insulin is a polypeptide hormone comprised of ……… amino acids and molecular

weight 5808 Da.

50) Write two essential amino acids: ……………, ………………

51) Important element in amino acid is ………………

52) At intermediate pH values, an amino acid has both positively and negatively charged

groups, a dipolar molecule called …………….

53) Proteins generally contain more than …….. amino acids.

54) Haemoglobin has ……. heme groups.

55) Which is the limiting amino acid in rice? –

56) Which is the limiting amino acid in corn?

57) What are the side chains in amino acids?

58) What are the proteins in milk?

59) What are the proteins in wheat?

60) Globilins are soluble in …………

61) Gliadin and glutenin determine ……………….. properties of dough.

62) ……………….. measurement is the most common method used to determine

collagen content in meat.

63)

64)

65)

66)