FST100A Final F07 Dungan

FST100A Final F07 Dungan - Food Science &...

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Unformatted text preview: Food Science & Technology 100A Professor S.R. Dungan Final Examination December 14, 2007 Version A Name: Last First Signature: INSTRUCTIONS Correctly completing the boxed instructions are worth 4 pts. on the exam PRINT your last and first names above. Then SIGN the exam copy. PRINT your name on the front of your Scantron #2000, and on the last 4 pages of the exam (short answer section). WRITE the test version that appears at the top of this page on your Scantron #2000. WRITE your student identification number in the appropriate area of your Scantron #2000 on Part 1 and follow the instructions to CODE your ID number in the bubbles. CHECK that there are 70 multiple choice questions. There are a total of 18 pages to the exam. Use a #2 pencil to mark your Scantron answers. You are responsible for the accuracy and completeness of your Scantron. Do not put any marks (other than filling in the answer bubbles) on the left side(s) of the Scantron sheet. Please respect the UC Davis Honor Code in the taking of this exam. There should be plenty of time to take this exam without being rushed. However, you will need to use your time efficiently. Graded exams can be picked up in 110 FSTB. Instructions / 4 Multiple Choice /175 Short answers / 21 Total 200 FST 100A Final; December 14, 2007 Page 2 THIS BEGINS THE MULTIPLE CHOICE SECTION: Mark answers on your Scantron 1. Which of the following is a primary cause of rancid flavors in fish? a. Hydrogenation reactions b. Lipid oxidation reactions c. Inactivation of proteases d. Hydrogenation of linolenic acid e. None of the above cause rancid flavors 2. At a pH value near the isoelectric point, the protein has a net zero charge. At this point, we expect that a. the protein solubility decreases significantly b. the protein-protein interactions become much more repulsive c. the protein starts to hydrolyze d. Answers a and b are both true e. Answers a, b and c are all true 3. Starch granules lose their birefringence and starch molecules dissolve above what temperature? a. the gel temperature b. the glass transition temperature c. the gelatinization temperature d. the denaturation temperature e. the melting temperature 4. Which of the following occurs during caramelization? a. An enediol is protonated b. Water is eliminated as a leaving group c. A dicarbonyl is formed d. Answer a and b only e. Answer a, b and c are all true 5. Adding polysaccharides to a solution has a large effect on the viscosity because a. polysaccharides are never soluble b. polysaccharides entrap water, giving them a large effective volume c. polysaccharides are always uncharged d. polysaccharides have a rough texture e. All of the above are reasons 6. Hydrolysis reactions a. break apart molecules b. can occur with oligosaccharides, proteins and triglycerides c. involve water as a nucleophile d. Answer a and c only are true of hydrolysis e. Answers a, b and c are all true of hydrolysis FST 100A Final; December 14, 2007 Page 2...
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This note was uploaded on 10/22/2010 for the course FST 100A taught by Professor Dungan during the Fall '08 term at UC Davis.

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FST100A Final F07 Dungan - Food Science &...

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