FSC 325 Exam Questions and Verified Answers/Accurate Solutions| New Update Already
Graded A+
T/F Foods containing high moisture content always possess high water activity. False
Most bacteria will be inhibited by a water activity (aw) level of ____ or below. 0.9
Removal of water from food or decreasing water activity will_____ many enzymatic reactions
and _____ Slow, inhibit
T/F Glucose in its D form occurs naturally in food True
T/F Monosaccharide is simple carbohydrate which contain three to nine carbon atoms True
Which statement (s) below is INCORRECT
A. Triacylglycerols are the main constituents of vegetable oils and animal fats
B. Saturated fatty acids have no double bonds between the carbon atoms except linoleic acid
C. Cis and trans indicate the orientation of hydrogen atoms to the double bond in fatty acids
D. Fats are composed of mono-di-and tri esters of glycerol with mono carboxylic acids B.
Which statement (s) related to protein below is CORRECT
, A. If the pH is less than the pKa, the acid form predominates
B. A zwitterion is neutral when pH of a solution is equal to pKa of an ionizable group
C. All of the peptides are polar
D. Essential amino acids can be produced by the body or can be obtained from food A. and
B.
T/F Undesirable brown color in fresh- cut fruit is caused by polyphenol oxidase enzymes in the
presence of oxygen true
The Maillard reaction begins with the reaction between a free amino group of an amino acid
and a carbonyl group of one reducing sugar to produce _______ glycosylamine
Which statement(s) below is CORECT. You can choose more than one answer
A. Sucrose is a reducing sugar
B. A reducing sugar can contain either aldehyde or ketone group
C. The mallard reaction cannot happen at low temperature
Graded A+
T/F Foods containing high moisture content always possess high water activity. False
Most bacteria will be inhibited by a water activity (aw) level of ____ or below. 0.9
Removal of water from food or decreasing water activity will_____ many enzymatic reactions
and _____ Slow, inhibit
T/F Glucose in its D form occurs naturally in food True
T/F Monosaccharide is simple carbohydrate which contain three to nine carbon atoms True
Which statement (s) below is INCORRECT
A. Triacylglycerols are the main constituents of vegetable oils and animal fats
B. Saturated fatty acids have no double bonds between the carbon atoms except linoleic acid
C. Cis and trans indicate the orientation of hydrogen atoms to the double bond in fatty acids
D. Fats are composed of mono-di-and tri esters of glycerol with mono carboxylic acids B.
Which statement (s) related to protein below is CORRECT
, A. If the pH is less than the pKa, the acid form predominates
B. A zwitterion is neutral when pH of a solution is equal to pKa of an ionizable group
C. All of the peptides are polar
D. Essential amino acids can be produced by the body or can be obtained from food A. and
B.
T/F Undesirable brown color in fresh- cut fruit is caused by polyphenol oxidase enzymes in the
presence of oxygen true
The Maillard reaction begins with the reaction between a free amino group of an amino acid
and a carbonyl group of one reducing sugar to produce _______ glycosylamine
Which statement(s) below is CORECT. You can choose more than one answer
A. Sucrose is a reducing sugar
B. A reducing sugar can contain either aldehyde or ketone group
C. The mallard reaction cannot happen at low temperature
