Food Science Technology 100A Professor S.R.Dungan First Midterm Examination October 27,2004 Version A 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 onyour Scantron000. 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 8 pages to the exam. complete t your Scantron 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 /g0 /1 answers Total 100
Food Science & Technology 100A Professor S.R. Dungan First Midterm Examination October 27, 2004 Version A 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 8 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
FST 100A Midterm 1;October 27,2004 Page2 The following 3 questions refer to the molecules below: CH2OH CH2OH H CH2CI O OH OH OH H OH OH H B CH2OH CH2OH CH2OH H CH2OHO O OH OH H OH H O 0 CH2OH OH H OH OH H H OH OH D 1.Which of these molecules will undergo mutarotation? Molecules A and C only Molecules B,D and on .D and E will mutarotate 2.The sweetest of these molecules is B.molcule D c.molecule C d.molecule B@ e.molecule A 3.Molecules A and C are a pair of a.epimers b.enantiomers stereoisomers Answer a and c@ e.Answer a,b and c
FST 100A Midterm 1; October 27, 2004 Page 2 The following 3 questions refer to the molecules below: O OH H H H OH H OH CH2OH H OH A O O OH H OH H Cl O H H H OH H OH H H CH2Cl CH2OH CH2Cl B O OH H H H H OH OH CH2OH H OH C O O OH H OH H H O H H H OH H OH H OH CH2OH CH2OH CH2OH D O O H H H H H H O H OH H H OH OH OH OH OH CH2OH CH2OH H E 1. Which of these molecules will undergo mutarotation? a. Molecules A and C only b. Molecules B, D and E only c. Molecules A, C and E only @ d. Molecules A, C, D and E only e. All of molecules A, B, C, D and E will mutarotate 2. The sweetest of these molecules is a. molecule E b. molecule D c. molecule C d. molecule B @ e. molecule A 3. Molecules A and C are a pair of a. epimers b. enantiomers c. stereoisomers d. Answer a and c @ e. Answer a, b and c
FST 100A Midterm 1;October 27,2004 Page 3 4.An Amadori compound is formed during &.adatadhaomng9 d.reducor glucose oxidation e.enzymatic browning 5.An acetal formation reaction would be responsible for production of sucralose from sucrose dcti。 pro n of a e from galacto pro n c rom glucos on o mado 1 compound is from reducing sugars e.production of glucitol from glucose The following 3 questions refer to the structure at right. DCH-OH 6.Which carbon is the anomeric carbon? OHE 0、H a.A OH H b.B H OH c.C@ d.D H OH e.F 7.Which carbon is a chiral center? A,B,C,Eand Fonly@ c.A,B,E and F only d.A,B,C,D,E and F e.None the carbons in this molecule are chiral 8.This molecule is a.a-D-galactopyranose@ b. -D-fructopyran e sucrose
FST 100A Midterm 1; October 27, 2004 Page 3 4. An Amadori compound is formed during a. Maillard browning@ b. acetal formation c. glucose oxidation d. sugar reduction e. enzymatic browning 5. An acetal formation reaction would be responsible for a. production of sucralose from sucrose b. production of mannose from galactose c. production of maltose from glucose @ d. production of Amadori compounds from reducing sugars e. production of glucitol from glucose The following 3 questions refer to the structure at right. 6. Which carbon is the anomeric carbon? a. A b. B c. C@ d. D e. F 7. Which carbon is a chiral center? a. A, B, C, E and F only@ b. A, B and F only c. A, B, E and F only d. A, B, C, D, E and F e. None the carbons in this molecule are chiral 8. This molecule is a. α-D-galactopyranose@ b. α-D-fructopyranose c. β-D-glucopyranose d. β-D-fructofuranose e. sucrose O OH H H OH H OH H CH2OH H OH B A C D E F
FST 100A Midterm 1;October 27,2004 Page 4 9.Which of the following would NOT contribute calories? c.Maltodextrins d.Sucrose e.All of the above would contribute calories@ 10.A particular sugar alcohol has a relative sweetness intensity of f=0.5.We would therefore expect that a.10 g of the sugar alcohol would be as sweet as 10 g of sucrose in a food b.10 g of the sugar alcohol would be as sweet as 20 g of sucrose in a food c.10 g of the sugar alcohol would be as sweet as 0.5 g of sucrose in a food d.20 g of the sugar alcohol would be as sweet as 10g of sucrose in a food e.the sugar alcohol does not have a sweet taste 11.Which of the following is sweeter than sucrose at room temperature? a.a-D-Lactose .pyranose e both sweeter than sucrose 12.What is the first step in isomerization of glucose? d.ofabond within the pyranosein e.Oxidation of the carbonyl 13.The lowest energy state for glucose in water at room temperature is c.a pyranose ring in the2Cs chair configuration d.a pyranose ring in a boat configuration e.none of the above@ 14.Which of the following is true of a-D-galactopyranose and B-D-galactopyranose? ers They differ only in configuration about two carbons They have equa ution I hey are bot on products of galactose
FST 100A Midterm 1; October 27, 2004 Page 4 9. Which of the following would NOT contribute calories? a. Reducing sugars b. Sugar alcohols c. Maltodextrins d. Sucrose e. All of the above would contribute calories @ 10. A particular sugar alcohol has a relative sweetness intensity of fsuc,g = 0.5. We would therefore expect that a. 10 g of the sugar alcohol would be as sweet as 10 g of sucrose in a food b. 10 g of the sugar alcohol would be as sweet as 20 g of sucrose in a food c. 10 g of the sugar alcohol would be as sweet as 0.5 g of sucrose in a food d. 20 g of the sugar alcohol would be as sweet as 10 g of sucrose in a food@ e. the sugar alcohol does not have a sweet taste 11. Which of the following is sweeter than sucrose at room temperature? a. α-D-Lactose b. β-D-Fructopyranose@ c. α-D-Maltose d. β-D-Glucopyranose e. Answers a and b are both sweeter than sucrose 12. What is the first step in isomerization of glucose? a. Protonation of a leaving group b. Nucleophilic addition c. Loss of a proton @ d. Cleavage of a C-O bond within the pyranose ring e. Oxidation of the carbonyl 13. The lowest energy state for glucose in water at room temperature is a. as an open chain b. a furanose ring c. a pyranose ring in the 2 C5 chair configuration d. a pyranose ring in a boat configuration e. none of the above@ 14. Which of the following is true of α-D-galactopyranose and β-D-galactopyranose? a. They are enantiomers b. They are anomers @ c. They differ only in configuration about two carbons d. They have equal energies in solution e. They are both oxidation products of galactose
FST 100A Midterm 1;October 27,2004 Page5 15.Hydrolysis of lactose involves .r mrmedate C production of D-glucose and D-fructose d.nucleophilic attack by water@ e.answer b and d are involved 16.Which of the following are true of humectants? a.They have attractive molecular interactions with water b.They are hygroscopic c.They include fructose and glucose d.Th elp to retain moisture in foods e.All of the above are true of humectants@ 17.Which of the following are good reasons to add lemon juice to fruit salad? &T8s8woeRRaoonmgtates To inactivate polyphenoloxidase@ a To aid in lactose digestion Answer a and b only None of the above HC=O 18.In the form shown,the molecule at right can participate as a reactant H- -OH mutarotation HO C-H hydrolysis of a glycosidic linkage Maillard browning HO C-H H- OH e.enzymatic browning 19.Which of the following is true of grape sugar? d.It r found in e.None of the above are true o grape sugar 20.Monosaccharide isomerization reactions are responsible for b.erion of e glucose ut conversion of some glucose to fructose in honey on reaction e. answer a al involve an isomerization reactior
FST 100A Midterm 1; October 27, 2004 Page 5 15. Hydrolysis of lactose involves a. nucleophilic attack by an alcohol b. formation of an enolate ion intermediate c. production of D-glucose and D-fructose d. nucleophilic attack by water @ e. answer b and d are involved 16. Which of the following are true of humectants? a. They have attractive molecular interactions with water b. They are hygroscopic c. They include fructose and glucose d. They help to retain moisture in foods e. All of the above are true of humectants@ 17. Which of the following are good reasons to add lemon juice to fruit salad? a. To inactivate polyphenoloxidase@ b. To slow down Maillard browning rates c. To aid in lactose digestion d. Answer a and b only e. None of the above 18. In the form shown, the molecule at right can participate as a reactant in a. mutarotation b. hydrolysis of a glycosidic linkage c. Maillard browning d. answer a and c@ e. enzymatic browning 19. Which of the following is true of grape sugar? a. It is hygroscopic @ b. It is sweeter than sucrose c. It is a disaccharide d. It is the only sugar found in grapes e. None of the above are true of grape sugar 20. Monosaccharide isomerization reactions are responsible for a. production of high fructose corn syrup b. conversion of some glucose to fructose in honey c. production of invert sugar from sucrose d. all of the above involve an isomerization reaction e. answer a and b involve an isomerization reaction@ C C C C HC OH H OH HO H H HO H CH2OH O
FST 100A Midterm 1;October 27,2004 Page 6 21.Glucose is an aldose saccharide e.Glucose is all of the above@ 22.Which of the following is NOT involved in enzymatic browning? d.Polyphenoloxidase e.Oxygen as a reactant 23.Sucrose is NOT the primary sweetener in a.honey@ b.confectioner's sugar c.brown sugar d.maple syrup e.table sugar 24.B-galactosidase a.catalyzes the hydrolvsis of sucrose b.aids in digestion of lactose@ c.is an oligosaccharide d.is not present in infants e.is needed to digest sugar alcohols 25.Which of the following is produced by hydrolysis of corn starch? .Maltodextrins 6 Maltos ructo e.Molecules a,b and c only are produced by hydrolysis of corn starch@
FST 100A Midterm 1; October 27, 2004 Page 6 21. Glucose is a. an aldose b. a hexose c. a "D" sugar d. a monosaccharide e. Glucose is all of the above@ 22. Which of the following is NOT involved in enzymatic browning? a. Phenolics as reactants b. Oxidation reactions c. Reducing sugars @ d. Polyphenoloxidase e. Oxygen as a reactant 23. Sucrose is NOT the primary sweetener in a. honey@ b. confectioner's sugar c. brown sugar d. maple syrup e. table sugar 24. β-galactosidase a. catalyzes the hydrolysis of sucrose b. aids in digestion of lactose @ c. is an oligosaccharide d. is not present in infants e. is needed to digest sugar alcohols 25. Which of the following is produced by hydrolysis of corn starch? a. Maltodextrins b. Glucose c. Maltose d. Fructose e. Molecules a, b and c only are produced by hydrolysis of corn starch@
FST 100A Midterm 1;October 27,2004 Page 7 26.Which of the following molecules is most soluble in water at room temperature? ucrose C.D- Lactose d.D-Fructose@ e.None of these molecules are soluble in water 27.Which of the following reactions involves nucleophilic attack of a free carbonyl group? Sugar reduction Maillar browning aramelizati e. Answer a and b 28.Effects of Maillard browning include product ructose e the .on urnt sugar smell 29.D-Maltose contains An a[1,6]glycosidic bond d.A B[1,4]glycosidic bond e.A C=C double bond 30.Which of the following would give a positive result with an oxidation test? a.Corn syrup b.Table sugar c.Honey e.Answer a and d.Answer a and 31.Which of the following is involved in the creation of honey by bees? &doatofogecoRdmioee d. Collection of glucose syrup from plants lactose e
FST 100A Midterm 1; October 27, 2004 Page 7 26. Which of the following molecules is most soluble in water at room temperature? a. D-Glucose b. Sucrose c. D-Lactose d. D-Fructose@ e. None of these molecules are soluble in water 27. Which of the following reactions involves nucleophilic attack of a free carbonyl group? a. Sugar reduction b. Isomerization c. Maillard browning @ d. Caramelization e. Answer a and b 28. Effects of Maillard browning include a. rich flavors in soy sauce @ b. production of fructose c. loss of phenolics d. the brown color on bananas e. the "burnt sugar" smell 29. D-Maltose contains a. An α[1,4] glycosidic bond @ b. An [α1,β2] glycosidic bond c. An α[1,6] glycosidic bond d. A β[1,4] glycosidic bond e. A C=C double bond 30. Which of the following would give a positive result with an oxidation test? a. Corn syrup b. Table sugar c. Honey d. Answer a and c @ e. Answer a and b 31. Which of the following is involved in the creation of honey by bees? a. Hydrolysis of maltose to produce sucrose b. Isomerization of glucose to form fructose @ c. Collection of glucose syrup from plants d. Conversion of lactose to starch e. None of the above is involved in honey creation
EST 100A Midterm 1:October 27 2004 Page 8 32.The solubility of lactose is sandy"textural defects in ice cream d.Answer a and c only are correct e.Answer b and conly are correct 33.In order to prevent caramelization it is useful to keep tem Pratures low@ c remove all roteins d.inactivate PPO enzyme e.all of the above are useful to prevent caramelization 34.Which of the following sugar reactions could be studied by a polarimeter? b.Momersaton c.Hydrolysis of sucrose d.Glycosidic bond formation between two monosaccharides e.All of the above could be studied by a polarimeter@ 35.If a food manufacturer decided to add corn syrup with 97DE instead of 20 DE,it is most likely because he wanted to retard the browning reactions in the food he wanted to increase the viscosity of the food a he wanted to enhance food moistness@ er DE value is cheaper 36.Maillard browning can be damaging to foods because &tnaRoheabeoofiodg it causes b own color on fresh fruits and vegetables d. it can resu in a loss or ess compound e
FST 100A Midterm 1; October 27, 2004 Page 8 32. The solubility of lactose is a. lower than sucrose b. higher than fructose c. responsible for "sandy" textural defects in ice cream d. Answer a and c only are correct@ e. Answer b and c only are correct 33. In order to prevent caramelization it is useful to a. keep temperatures low@ b. decrease the water content of the food c. remove all proteins d. inactivate PPO enzyme e. all of the above are useful to prevent caramelization 34. Which of the following sugar reactions could be studied by a polarimeter? a. Mutarotation b. Isomerization c. Hydrolysis of sucrose d. Glycosidic bond formation between two monosaccharides e. All of the above could be studied by a polarimeter@ 35. If a food manufacturer decided to add corn syrup with 97 DE instead of 20 DE, it is most likely because a. he wanted to retard the browning reactions in the food b. he wanted to increase the viscosity of the food c. he wanted to enhance food moistness@ d. corn syrup with a higher DE value is cheaper e. All of the above would be correct reasons 36. Maillard browning can be damaging to foods because a. it increases the calorie content of foods b. it causes brown color on fresh fruits and vegetables c. it can result in a loss of essential amino acids @ d. it can result in a loss of valuable phenolic compounds e. Maillard browning reactions are never damaging to foods