FST100A MT2 F08 Key Dungan

FST100A MT2 F08 Key Dungan - Food Science & Technology 100A...

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Food Science & Technology 100A Professor S.R. Dungan Midterm Examination #2 November 21, 2008 Name: KEY Last First Student ID Number: Signature: INSTRUCTIONS PRINT your last and first names and student ID number above. Then SIGN the exam copy. PRINT your name on the front of your Scantron #2000. MARK the test version at the bottom of the next 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 this 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. This exam is closed book, closed notes. There should be plenty of time to take this exam without being rushed. However, you will need to use your time efficiently. Graded exams will be returned in class as soon as possible. Multiple Choice 90 Short answers 10 Total 100
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page 4 THIS BEGINS THE MULTIPLE CHOICE SECTION: Mark answers on your Scantron 1. Hydrogenation reactions are used to a. lower the melting point of triglycerides b. make liquid oils suitable for shortenings c. improve the oxidation stability of triglycerides d. Answer b and c are both uses @ e. Answers a, b and c are all uses 2. Compared to stearic acid, oleic acid would oxidize approximately a. 1,000,000 times faster b. 100 times faster @ c. twice as fast d. at the same rate e. half as fast 3. High density lipoproteins a. are an isomeric form of cholesterol b. are believed to scavenge cholesterol and return it to the liver @ c. are the largest of the lipoproteins d. indicate a risk of heart disease, when found at high levels in the blood e. are enzymes that catalyze lipolysis 4. Which of the following is true of Maillard browning? a. It is very slow at very low water activities b. Its rates decrease at very high water activities c. It is fastest at intermediate water activities d. Available water drives the early reaction stages backward e. All of the above are true @ Question 5 should be answered using the graph at the right. 5. At a moisture content of 0.06 g/g, which food would be more stable to deterioration? a. Food A @ b. Food B c. They would have equal stabilities d. It is impossible for Food B to have 0.06 moisture content e. Food stability is not related to water activity or moisture content
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page 5 6. Free energies of transfer were measured for isoleucine ( Δ G eth w =12kJ/mol) and for valine
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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 MT2 F08 Key Dungan - Food Science & Technology 100A...

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