Properties of Food: Physical, Acid, Bass and Buffer, Chemical and Colloids Part 1
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Question No. 1
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What is the rehydration ratio in food processing?
A.
Amount of water absorbed during reconstitution
B.
Initial water content
C.
Water lost during drying
D.
Moisture percentage
Question No. 2
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When strong alkali is added to a buffer solution, which reaction predominates?
A.
HA → H⁺ + A⁻
B.
OH⁻ + HA → H₂O + A⁻
C.
OH⁻ + H⁺ → H₂O
D.
A⁻ → HA
Question No. 3
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What does viscosity measure in food materials?
A.
Temperature sensitivity
B.
Water content
C.
Weight per unit volume
D.
A fluid's resistance to flow
Question No. 4
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What happens to the density of solid foods during the drying process?
A.
It remains constant
B.
It increases
C.
It becomes zero
D.
It changes based on mass to volume ratio
Question No. 5
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Buffer solutions in food are typically used for:
A.
Increasing fat content
B.
Enhancing sweetness
C.
Reducing water activity
D.
Preserving fruits and stabilizing beverages
Question No. 6
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What is caramelization?
A.
Enzymatic browning
B.
Fat oxidation
C.
Protein denaturation
D.
Degradation of carbohydrates at high temperature
Question No. 7
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What determines the viscosity of a sol?
A.
Color intensity
B.
pH level only
C.
Concentration of solid and temperature
D.
Type of container
Question No. 8
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Why do protein molecules in milk remain dispersed?
A.
Strong stirring
B.
High temperature
C.
Added emulsifiers
D.
Like electrical charges that repel each other
Question No. 9
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What provides structure, texture, and mouthfeel to food products?
A.
Mineral content
B.
Sugar concentration
C.
Water content
D.
Colloidal systems
Question No. 10
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What is foam?
A.
Liquid in gas
B.
Liquid in solid
C.
Solid in liquid
D.
Gas bubbles trapped in liquid
Question No. 11
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What is the continuous phase in an oil-in-water emulsion?
A.
Air
B.
Water
C.
Oil
D.
Solid particles
Question No. 12
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What may cause colloids to become unstable?
A.
Increase in temperature or freezing
B.
Adding salt
C.
Stirring
D.
Storage at room temperature
Question No. 13
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Multilayer interfaces in food emulsions are created by:
A.
Single emulsifier layer
B.
Sequential deposition of multiple layers
C.
pH adjustment only
D.
High temperature
Question No. 14
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Which factor is
NOT
typically considered a physical property of food?
A.
Nutritional value
B.
Texture
C.
Viscosity
D.
Density
Question No. 15
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What is the whiteness index in food color measurement?
A.
L* value only
B.
Calculated value indicating degree of whiteness
C.
Reflectance measurement
D.
Percentage of white color content
Question No. 16
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What is a colloid?
A.
A crystalline solid
B.
A mixture where one substance is dispersed in another
C.
A homogeneous solution
D.
A pure substance
Question No. 17
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Pickering stabilization in food emulsions involves:
A.
pH adjustment
B.
Food-grade nanoparticles and microparticles
C.
High temperature
D.
Chemical preservatives
Question No. 18
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Marine collagen forms which types of colloidal structures?
A.
Only gels
B.
Only emulsions
C.
Only foams
D.
Foam, film, gel, and emulsion
Question No. 19
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Multiple emulsions in food are characterized by:
A.
Droplets within droplets (e.g., W/O/W)
B.
Single type of droplets
C.
No emulsifier needed
D.
Only oil phase
Question No. 20
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The Maillard reaction occurs during which food processing condition?
A.
High temperature cooking
B.
Refrigeration
C.
Low temperature storage
D.
Freezing
Question No. 21
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Which physical property increases during the evaporation of juice or milk concentration?
A.
Density
B.
Volume
C.
Porosity
D.
Texture
Question No. 22
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What happens when a strong acid is added to a buffer solution?
A.
pH remains at 7
B.
Equilibrium shifts to the left
C.
Buffer is destroyed
D.
pH increases significantly
Question No. 23
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Which enzyme is primarily responsible for enzymatic browning?
A.
Amylase
B.
Protease
C.
Polyphenol oxidase (PPO)
D.
Lipase
Question No. 24
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Which process improves the color brightness (L* value) of food materials?
A.
Oxidation
B.
Acidification
C.
Fermentation modification
D.
Caramelization
Question No. 25
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The swelling power of starch indicates:
A.
Fat content
B.
Ability to absorb water and swell
C.
Protein quality
D.
Sugar content
Question No. 26
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Size, shape, sphericity, volume, and surface area are important for which aspect of food?
A.
Flavor development
B.
Handling and processing
C.
Nutritional value
D.
Shelf life only
Question No. 27
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What is a gel?
A.
Liquid dispersed in liquid
B.
Solid dispersed in gas
C.
Liquid held in a solid network
D.
Gas dispersed in liquid
Question No. 28
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What is an aerosol in food processing?
A.
Solid in liquid
B.
Liquid in gas
C.
Gas in liquid
D.
Solid in gas
Question No. 29
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Tomato ketchup is classified as which type of colloidal system?
A.
Viscous sol
B.
Aerosol
C.
Gel
D.
Foam
Question No. 30
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What affects buffer performance in food systems?
A.
Fat content
B.
Ionic strength
C.
Sweetness level
D.
Color intensity
Question No. 31
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What is the final product of the Maillard reaction that gives food a brown color?
A.
Caramel
B.
Starch
C.
Melanoidins
D.
Glucose
Question No. 32
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What is the particle size range for colloidal systems?
A.
1 nm to 1000 μm
B.
Less than 1 nm
C.
Greater than 100 μm
D.
1 nm to 100 μm
Question No. 33
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κ-carrageenan is used in food for:
A.
Preserving
B.
Sweetening
C.
Texture modification and gel formation
D.
Coloring
Question No. 34
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Which of the following is an example of a sol?
A.
Bread
B.
Whipped cream
C.
Gelatin in water
D.
Butter
Question No. 35
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What does buffer capacity refer to?
A.
Temperature resistance
B.
The color of the buffer
C.
The pH value of the buffer
D.
Amount of acid/base a buffer can absorb before significant pH change
Question No. 36
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The water solubility index (WSI) measures:
A.
Amount of water-soluble components
B.
Hydration rate
C.
Moisture percentage
D.
Total water content
Question No. 37
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Water absorption capacity in food processing indicates:
A.
Ability to absorb and retain water
B.
The sugar content
C.
Fat content
D.
pH level
Question No. 38
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Which test is used to detect aromatic amino acids?
A.
Xanthoproteic test
B.
Biuret test
C.
Molisch test
D.
Barfoed's test
Question No. 39
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In the first stage of the Maillard reaction, what process occurs?
A.
Protein denaturation
B.
Starch gelatinization
C.
Fat oxidation
D.
Amadori rearrangement
Question No. 40
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The effectiveness of a buffer depends on the concentration of:
A.
Neutral salts
B.
Strong acids
C.
Weak acid and conjugate base
D.
Water only
Question No. 41
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Maillard-type protein-polysaccharide conjugates are used for:
A.
Adding sweetness
B.
Emulsifying characteristics
C.
Coloring food
D.
Preserving food
Question No. 42
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What directly influences the mouthfeel and coating ability of food?
A.
pH level
B.
Color intensity
C.
Viscosity
D.
Particle size
Question No. 43
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Which parameter in CIELAB color scale represents luminosity?
A.
c*
B.
b*
C.
a*
D.
L*
Question No. 44
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What is the primary function of buffer solutions in food systems?
A.
Improve color
B.
Increase sweetness
C.
Resist pH changes
D.
Enhance flavor
Question No. 45
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What is the Maillard reaction?
A.
Reaction between amino acids and reducing sugars
B.
Hydrolysis of proteins
C.
Breakdown of cellulose
D.
Oxidation of fats
Question No. 46
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The breakdown viscosity in starch gelatinization refers to:
A.
Initial viscosity
B.
Peak viscosity
C.
Viscosity decrease during holding at high temperature
D.
Final viscosity
Question No. 47
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Gel-like emulsions are characterized by:
A.
Gas bubbles
B.
Semi-solid structure with high viscosity
C.
Complete phase separation
D.
Liquid consistency
Question No. 48
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Freeze-drying affects which physical properties of food?
A.
Only weight
B.
Structural properties, color, and texture
C.
Only moisture
D.
Only color
Question No. 49
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What is a peptide bond?
A.
Hydrogen bond between amino acids
B.
Van der Waals force
C.
Ionic bond in proteins
D.
Covalent bond between amino and carboxyl groups
Question No. 50
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Milk is an example of which type of colloidal system?
A.
Aerosol
B.
Emulsion and sol
C.
Gel
D.
Solid foam
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