prelim 1 2011 4300 answers - 0. \ Last Name_ First Name_...

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Last Name________________ First Name_____________ Net ID __________ 1. The term “Golden Ratio” refers to what? a. The amount of gold one amphora of wine cost. b. The dimensions of Greek classical architecture. c. The amount of pine resin which the ancient Greeks added to their wines. d. The amount of water and wine mixed together at ancient Greek drinking parties. 2. Wine is an alcoholic beverage composed of several principle components. From highest to lowest, select the correct proportions for the principle constituents of a typical dry white wine. a. Ethanol (EtOH), water, sugars, acids, phenolics. b. Water, sugars, EtOH, phenolics, acids. c. EtOH, water, sugars, acids, phenolics. d. Water, EtOH, acids,.sugars, phenolics, 3. Perception attributes of chemesthisis are: a. Bitter, sour, irritation, salt, sweet. b. Astringent, bitter, umami, hot, cold. c. Umami, bitter, salt, sweet, sour. d. Astringent, irritation, warm, hot, cold. 4. Which Eighteenth Century chemistry experiment demonstrated the conservation of mass in chemical reactions (stoichiometry)? a. Antoine Lavoisier’s experiments with calcium oxide (CaO) and wine. b. John Dalton’s experiments with the molecular components of grape sugar. c. Antoine Baume’s experiments with the specific gravity of alcohol. d. Van Hoft’s experiments with the structure of tartaric acid. 5. In brewing which is not a function of the “mash”? a. Convert proteins to amino acids. b. Remove precursors of DMS (dimethyl sulfide) c. Convert beta-glucans to cysteine d. Break down starch into sugars 6. What is the primary product of α -amylase? a. Sucrose b. Maltose c. Amylose d. Oligosaccharides
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7. What step in the brewing process is primarily responsible for bitterness being imparted to beer? a. The fermentation b. Lautering c. Mash d. Boil 8. Which is not a compound class that is sugar derived during fermentation? a. Esters b. Alcohols c. Fatty Acids d. All are derived from sugar 9. Which is a reason to store beer after fermentation a. Minimize “skunk” aromas from hops b. Decrease hydrogen sulfide concentrations c. Increase diacetyl levels d. Increase haze in wheat beers 10. Which statement is true when comparing 2-row barley to 6-row barley? a. 2-row barley tends to be less plump than 6-row b. 2-row barley tends to have a lower proportion of enzymes on a per weight basis than 6-row c. 2-row barley is primarily used as feed where as 6-row is primarily used in beer production d. 2-row barley is preferred for brewing over 6-row because it does not have a dormancy period 11. In a dark beer such as Guinness Stout, approximately what percent of the malt used is “pale” in color? a. 35% b. 50% c. 85% d. no pale malt would be used 12. What part of the barley seed stores starch?
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This note was uploaded on 03/08/2012 for the course FDSC 4300 taught by Professor Sachs during the Spring '12 term at Cornell University (Engineering School).

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prelim 1 2011 4300 answers - 0. \ Last Name_ First Name_...

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