BIOL32012101_Midterm_2019_Answer.pdf - University No THIS PAPER MUST NOT BE TAKEN AWAY THE UNIVERSITY OF HONG KONG Mid-Term Assessment for

BIOL32012101_Midterm_2019_Answer.pdf - University No THIS...

This preview shows page 1 - 3 out of 5 pages.

University No. ________________________ THIS PAPER MUST NOT BE TAKEN AWAY THE UNIVERSITY OF HONG KONG Mid-Term Assessment for BIOL2101/BIOL3201 Food Chemistry 2019/2020 24 October 2019 10:30 -11:30 am Section 1 Answer ALL 25 questions. Are these statement True (T) or False (F)? TWO marks for EACH correct answer. Write your answer in the space provided. NO MARKS will be deducted for any incorrect answer. T or F 1. The structural formation of polysaccharides in starch and cellulose are the same. F 2. All of these are toxic substances released from thermal processing of food products: advanced glycation end products, polycyclic aromatic hydrocarbons and reactive carbonyl species. T 3. Fructo-oligosaccharides and galacto-oligosaccharides are prebiotics found in food. T 4. Enzymes found in fruits e.g. papaya are good meat tenderizer. T 5. Wheat starch has high amylopectin that gives you a good thickening ability. F 6. Potato starch has high amylopectin content that gives you a good thickening ability. T 7. In food industry, moisture sorption isotherm is used to understand the movement of water in the food product. T 8. Water activity is a ratio measurement of relative humidity (partial pressure) against pure water surrounding the food. T 9. Salt and sugar helps to freeze our food products faster. F 10. Protein helps to stabilize foams. T 11. Pectic enzyme (pectinase) is a good enzyme to make clear tea. F 12. Nitrosamine is a toxic substance produced from Maillard reaction. F 13. Bound water has a good solvent property. F 14. Fructose is less sweet than sucrose. F 15. Measurement of water activity is one way to determine the shelf-life of food. T
Image of page 1

Subscribe to view the full document.

2 16. Xylitol in chewing gums prevent dental caries. T 17. Maillard reaction is a thermal reaction found in meat highly seasoned with honey.
Image of page 2
Image of page 3
  • Spring '16

What students are saying

  • Left Quote Icon

    As a current student on this bumpy collegiate pathway, I stumbled upon Course Hero, where I can find study resources for nearly all my courses, get online help from tutors 24/7, and even share my old projects, papers, and lecture notes with other students.

    Student Picture

    Kiran Temple University Fox School of Business ‘17, Course Hero Intern

  • Left Quote Icon

    I cannot even describe how much Course Hero helped me this summer. It’s truly become something I can always rely on and help me. In the end, I was not only able to survive summer classes, but I was able to thrive thanks to Course Hero.

    Student Picture

    Dana University of Pennsylvania ‘17, Course Hero Intern

  • Left Quote Icon

    The ability to access any university’s resources through Course Hero proved invaluable in my case. I was behind on Tulane coursework and actually used UCLA’s materials to help me move forward and get everything together on time.

    Student Picture

    Jill Tulane University ‘16, Course Hero Intern

Ask Expert Tutors You can ask 0 bonus questions You can ask 0 questions (0 expire soon) You can ask 0 questions (will expire )
Answers in as fast as 15 minutes