Properties of Food: Physical, Acid, Bass and Buffer, Chemical and Colloids Part 2
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Question No. 1
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Which type of viscosity behavior is exhibited by ketchup and yogurt?
A.
Newtonian
B.
Time-independent
C.
Shear-thickening
D.
Shear-thinning
Question No. 2
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In food dispersions, what creates the electrical double layer around particles?
A.
Fat content
B.
Ionized groups on particle surface
C.
pH changes
D.
Temperature
Question No. 3
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Which compound is formed in the intermediate stage of the Maillard reaction?
A.
Melanoidins
B.
Acrylamide
C.
Hydroxymethylfurfural (HMF)
D.
Glucose
Question No. 4
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What happens when a buffer solution is more than 95% deprotonated?
A.
Buffer capacity increases
B.
pH rises rapidly
C.
pH drops rapidly
D.
No change occurs
Question No. 5
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What is enzymatic browning?
A.
Heat-induced color change
B.
Oxidation of phenols by polyphenol oxidase
C.
Sugar caramelization
D.
Maillard reaction
Question No. 6
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Which of the following is a beneficial effect of Maillard reaction products?
A.
Antioxidative effects
B.
Carcinogenic properties
C.
Vitamin destruction
D.
Nutrient loss
Question No. 7
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Enzymatic browning requires exposure to which element?
A.
Oxygen
B.
Carbon dioxide
C.
Hydrogen
D.
Nitrogen
Question No. 8
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Hydrocolloids in food provide which properties?
A.
Antimicrobial activity
B.
Color and flavor
C.
Nutritional value only
D.
Stability and rheological properties
Question No. 9
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In acidified foods, predicting pH is difficult because of:
A.
High sugar content
B.
High fat content
C.
Low water content
D.
Complex and unknown buffer components
Question No. 10
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What is syneresis in gel systems?
A.
Gel formation
B.
Color change
C.
Gel strengthening
D.
Expulsion of liquid from gel network
Question No. 11
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Denaturation of proteins refers to:
A.
Breaking peptide bonds
B.
Synthesis of new proteins
C.
Increase in protein solubility
D.
Loss of protein structure and function
Question No. 12
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A buffer solution consists of which components?
A.
Two strong acids
B.
Strong acid and strong base
C.
Salt and water only
D.
Weak acid and its conjugate base
Question No. 13
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Which protein has exceptional foam stabilization properties in food?
A.
Albumin
B.
Casein
C.
Hydrophobin
D.
Collagen
Question No. 14
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What is a zwitterion in amino acids?
A.
An oxidized form
B.
A neutral molecule
C.
A molecule with both positive and negative charges
D.
A molecule with only negative charge
Question No. 15
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What can transform a sol into a gel?
A.
Increasing pressure
B.
Heating only
C.
Low temperature, pH change, or alteration of gelling agent
D.
Adding water
Question No. 16
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The b* value in CIELAB color system indicates:
A.
Blue to yellow range
B.
Green to red
C.
Lightness
D.
Transparency
Question No. 17
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Which physical property of food is measured using the CIELAB scale?
A.
Texture
B.
Color
C.
Density
D.
Viscosity
Question No. 18
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In a sol, which component forms the continuous phase?
A.
Gas
B.
Liquid
C.
Plasma
D.
Solid
Question No. 19
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Which of the following is an example of a solid foam?
A.
Milk
B.
Tomato ketchup
C.
Mayonnaise
D.
Meringue and bread
Question No. 20
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Hardness in texture analysis is affected by:
A.
Color only
B.
Storage container
C.
Ingredient composition and processing
D.
Package type
Question No. 21
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Corn starch slurry exhibits which unusual viscosity behavior?
A.
Time-independent
B.
Shear-thinning
C.
Newtonian
D.
Shear-thickening
Question No. 22
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Which test detects the presence of α-amino acids in proteins?
A.
Ninhydrin test
B.
Benedict's test
C.
Iodine test
D.
Fehling's test
Question No. 23
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Porosity in food materials is directly correlated with the addition of which ingredient?
A.
Mung bean
B.
Oil
C.
Vinegar
D.
Sugar
Question No. 24
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Crispiness in food products is an example of:
A.
Microbiological property
B.
Chemical property
C.
Nutritional property
D.
Textural property
Question No. 25
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Why is pH control important in food preservation?
A.
To increase sweetness
B.
Only for color retention
C.
To reduce cost
D.
For taste, texture, and microbial control
Question No. 26
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What are triglycerides composed of?
A.
One glycerol and three fatty acids
B.
Three amino acids
C.
Glycerol only
D.
Three glucose molecules
Question No. 27
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What does the L* value in CIELAB color measurement indicate?
A.
Blueness
B.
Redness
C.
Yellowness
D.
Lightness from black (0) to white (100)
Question No. 28
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Fineness modulus in food processing refers to:
A.
Water content
B.
Color intensity
C.
Particle size distribution and texture
D.
Nutritional value
Question No. 29
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Water and vegetable oil exhibit which type of viscosity?
A.
Non-Newtonian
B.
Newtonian
C.
Shear-thickening
D.
Time-dependent
Question No. 30
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The bulk density of food products is affected by the addition of which component?
A.
Salt only
B.
Preservatives
C.
Artificial colors
D.
Apple pomace and fiber
Question No. 31
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Food colloids are classified into which two main categories?
A.
Solid and liquid
B.
Lyophilic and lyophobic
C.
Organic and inorganic
D.
Natural and artificial
Question No. 32
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Amino acids exhibit which property due to having both amine and carboxyl groups?
A.
Amphoteric
B.
Hydrophobic
C.
Acidic only
D.
Basic only
Question No. 33
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Porosity in food materials refers to:
A.
Fat distribution
B.
Protein content
C.
Water content
D.
Void space or air pockets in structure
Question No. 34
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Which physical property is described by terms like 'hard,' 'soft,' 'creamy,' and 'crispy'?
A.
Viscosity
B.
Texture
C.
Density
D.
Color
Question No. 35
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What is the difference between saturated and unsaturated fatty acids?
A.
Number of carbon atoms
B.
Solubility in water
C.
Length of carbon chain
D.
Presence or absence of double bonds
Question No. 36
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What is the purpose of an emulsifying agent in food emulsions?
A.
Add sweetness
B.
Enhance color
C.
Help oil and water phases mix permanently
D.
Increase protein content
Question No. 37
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An emulsion is defined as:
A.
Gas bubbles in liquid
B.
Solid particles in liquid
C.
Two immiscible liquids mixed together
D.
Solid particles in gas
Question No. 38
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The pH range where a buffer works most effectively is:
A.
pH = 0 to 14
B.
pH = pKa ± 1
C.
pH = 7 only
D.
pH > 10
Question No. 39
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Which type of colloidal system is rarely found in foods?
A.
Gels
B.
Emulsions
C.
Lyophobic colloids
D.
Sols
Question No. 40
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The a* value in CIELAB color system represents:
A.
Lightness
B.
Blue to yellow range
C.
Opacity
D.
Green to red range
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