FST100A MT1-MC F07 Key Dungan

FST100A MT1-MC F07 Key Dungan - Fo od Science &...

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Food Science & Technology 100A Professor S.R. Dungan First Midterm Examination October 24, 2007 Name: Last First Signature: INSTRUCTIONS PRINT your last and first names above. Then SIGN the exam copy. PRINT your name on the front of your Scantron #2000. 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 36 multiple choice questions. There are a total of 10 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. Multiple Choice /90 Short answers / 10 Total 100
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FST 100A Midterm 1; October 24, 2007 Page 4 THIS BEGINS THE MULTIPLE CHOICE SECTION: Mark answers on your Scantron 1. Why do processors remove proteins from corn starch before starch processing? a. To prevent Maillard browning @ b. To prevent glucose isomerization c. To allow caramelization reactions in the starch d. To lower the DE value of the starch e. All of the above 2. A polarimeter will be used to measure the concentration of a sugar solution. In order to do this, which additional piece of information do you need? a. The type of sugar b. The length of the cell c. The type of light being used d. The temperature e. All of the above are needed @ 3. Which of the following is NOT involved in enzymatic browning? a. Phenolics as reactants b. Reducing sugars @ c. The product o-quinone d. Polyphenoloxidase e. Oxygen as a reactant 4. Maillard browning can be damaging to foods because a. it can result in a loss of valuable phenolic compounds b. it increases the calorie content of foods c. it causes brown color on fresh fruits and vegetables d. it can result in a loss of essential amino acids @ e. Maillard browning reactions are never damaging to foods 5. Monosaccharide isomerization reactions are responsible for
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FST100A MT1-MC F07 Key Dungan - Fo od Science &...

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