2022 Food chemistry(Ocean University of China) 最新满分章节测试答案

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本课程起止时间为:2022-02-20到2022-07-15

Chapter3.Carbohydrates2 Chapter 3 Online quiz2

1、 问题:What is the meaning of "amylopectin" in Chinese?
选项：
A:支链淀粉
B:直链淀粉 
C:类黑精
D: 焦糖色素
答案: 【支链淀粉】

2、 问题:Which of the following method could increase the viscosity of a polysaccharide solution?
选项：
A:Decrease the molecular mass of the polysaccharide
B:Increase the net charge on the polysaccharide
C:Hydrolysis the polysaccharide to smaller fragments
D:Convert the polysaccharide into a cyclodextrin.
答案: 【Increase the net charge on the polysaccharide】

3、 问题:Maillard reaction is a non-enzymatic browning reaction between _ and ___.
选项：
A:Protein; water
B:Lipid; water
C:Reducing sugar, protein.
D:Reducing sugar, water
答案: 【Reducing sugar, protein.】

4、 问题:Which of the following is not true about starch molecule
选项：
A:It can form helical conformation, and the inner side of the helix is lipophilic.
B:The glucose residues in linear starch are mostly connected by a-1, 4 glycosidic bonds
C:a-1,6 glycosidic bonds are abundant in branched starches, which can comprise 4%-5% of the total glycosidic bonds.
D:Starch molecules are hydrophobic, because they cannot dissolve in water. 
答案: 【Starch molecules are hydrophobic, because they cannot dissolve in water. 】

5、 问题:Which of the following method will improve the pasting of starch?
选项：
A:Add lipids to starch.
B:Use linear starch
C:Use a system with higher water activity
D:Add a lot of salt to the system
答案: 【Use a system with higher water activity】

chapter 4.Lipids Chapter4.Lipids Quiz1

1、 问题:What is the meaning of "polymorphism"
选项：
A:多糖
B:多态液化
C:同质多晶
D:异元多晶
答案: 【同质多晶】

2、 问题:1. Which of the following statement is true about the density of lipids? 
选项：
A:The longer the chain, the higher the density
B:Polar functional groups can increase the density of lipids
C:Liquid triglycerides have higher density
D:Increasing the number of double bonds can increase density.
答案: 【Polar functional groups can increase the density of lipids】

3、 问题:Which of the following is the reason why that increasing the viscosity of an emulsion improves its stability?
选项：
A:Higher viscosity increase the density of the emulsion.
B:Higher viscosity reduces surface tension.
C:Higher viscosity can form a thick layer around the droplet
D:Higher viscosity can slow down the approach process.
答案: 【Higher viscosity can slow down the approach process.】

4、 问题:Which of the following is not a common function of plastic fats?
选项：
A:Spreading
B:Shaping
C:Shortening
D:Shaking
答案: 【Shaking】

5、 问题:Triglycerides may have 3 different crystal forms, what is the general order of the stability?
选项：
A:a>b>b’
B:b>a>b’
C:a>b’>b
D: b>b’>a
答案: 【 b>b’>a】

Chapter4.Lipids2 Chapter4.Lipids Quiz2

1、 问题:Which of the following method cannot improve the stability of an O/W emulsion?
选项：
A:Increase viscosity
B:Decrease net charge
C:Use proper emulsifier
D:Adding macromolecules
答案: 【Decrease net charge】

2、 问题:What is the meaning of "interesterefication"
选项：
A:酯化
B:酯交换
C:酯缩合
D:酯脱除
答案: 【酯交换】

3、 问题:Which of the following is not a common product of frying chemistry?
选项：
A:Volatile compounds
B:Polar compounds
C:Dimers and oligomers
D:Strong antioxidants
答案: 【Strong antioxidants】

4、 问题:Which of the following is not a mechanism of antioxidation? 
选项：
A:Radical scavenging
B:Light screening
C:Metal ion ligating
D:Oxidative enzyme activation
答案: 【Oxidative enzyme activation】

Chapter 5.proteins chapter 5.protein Quiz

1、 问题:Which of the following is not true about the hydration capacity of proteins? 
选项：
A:When pH = pI, the hydration capacity maximizes
B:When temperature rises, the hydration capacity drops
C:When there are more polar/charged amino acids in the protein chain, the hydration capacity increases
D:Adding salt at low concentration enhances hydration capacity
答案: 【When pH = pI, the hydration capacity maximizes】

2、 问题:What is the meaning of "interface"
选项：
A:界面
B:向下
C:对视
D:进入面内部
答案: 【界面】

3、 问题:Which of the following process is not involved in the emulsifying process of protein?
选项：
A:Adsorb to an interface
B:Unfold and reorient at an interface
C:Interact with the neighboring molecules and form a strong cohesive, viscoelastic film that can withstand thermal and mechanical motions
D:Upon interacting with the interface, protein releases strong antioxidants
答案: 【Upon interacting with the interface, protein releases strong antioxidants】

4、 问题:Which of the following is process cannot denature protein? 
选项：
A:Shearing
B:Light screening
C:Violent heating
D:Adding sufficient of ionic surfactants
答案: 【Light screening】

Chapter 6.Vitamins Chapter 6.Viitamins

1、 问题:What does the term "ascorbic acid" mean?
选项：
A:泛酸
B:烟酸
C:叶酸
D:抗坏血酸
答案: 【抗坏血酸】

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