FST100A MT2-MC F07 KEY Dungan

FST100A MT2-MC F07 KEY Dungan - Food Science &...

Info iconThis preview shows pages 1–3. Sign up to view the full content.

View Full Document Right Arrow Icon
Food Science & Technology 100A Professor S.R. Dungan Midterm Examination #2 Name: KEY 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 this exam (plus the cover page). 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
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
1. Which of the following is true of olestra? a. It cannot be hydrolyzed during digestion b. It is prepared by an esterification reaction c. It acts as a hydrophobic solvent d. It is an ester of sucrose and fatty acids e. All of the above are true @ 2. Which of the following is true about crystallization of fatty acids, all other things being equal? a. Trans unsaturated fatty acids melt at a higher temperature than cis unsaturated fatty acids @ b. Monounsaturated fatty acids melt at a lower temperature than triunsaturated fatty acids c. Monounsaturated fatty acids melt at a higher temperature than saturated fatty acids d. Short chain fatty acids melt at a higher temperature than long chain fatty acids e. All of the above are true 3. The propagation step in lipid oxidation is the a. formation of the first free radicals b. transformation of triplet oxygen to singlet oxygen c. conversion of a monounsaturated lipid to a completed saturated compound d. chain reaction where a lipid free radical forms hydroperoxides and new lipid radicals @ e. slowest step in lipid oxidation 4. A food will be most likely to go into a glassy state if a. the temperature is lowered to just below the melting point b. the water content is increased c. the temperature is raised above T g d. hydrophilic polysaccharides are added @ e. triglycerides are added 5. The first step in hydrolysis of lipids by saponification is a. formation of a free radical b. nucleophilic attack of the triglyceride by a base (OH - ) @ c. loss of a proton off of the hydrocarbon chain d. formation of a carbocation e. addition of H 2 6. Which of the following are products of lipid hydrolysis? a.
Background image of page 2
Image of page 3
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 9

FST100A MT2-MC F07 KEY Dungan - Food Science &...

This preview shows document pages 1 - 3. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online