subjective - objectiv methode...
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Part 2: Food Science and Technology Q 1: Put (V) or (x) mark on front of the true or false following statements (10 marks).
1- Cholesterol existed in the blood in the form of lipoprotein. 2- Fermented dairy products usually contain low lactose content. 3- Putrefied protein foods had bad smell. 4- Fresh food are high in acrylamide compared to fried or roasted foods. 5- soluble dietary fibers increase human blood glucose level. 6- Saturated fats contain short carbon chain fatty acids. 7- Acrylamide is used in food analysis by PAGE methods. 8- Sucrose is known as table sugar and produced from sugar can and table beet. 9- Oleic is the first essential fatty acid. 10- Proteins are organic molecules without nitrogen in its structure.
Q 2: Select the correct answer/ answers of the following statements (10 marks). 1- Cholesterol is:
a- Fat component, b- Fat related component, c- Acid hydrolysis.
2- Proteins amino acids are used in: a- Building new tissues, b- Repair the torn tissues, c- Acid hydrolysis.
3- Unused nitrogen comes from digesting: a- Carbohydrates b- Proteins, c- Cholesterol.
4- Used to remove soluble impurities from the sample extract: a- Centrifugation. b- Dialysis, c- Filtration.
5- Promotes vitamin A & D by the body: a- Glucose, b- Fats. c- Cholesterol.
6- Inverted sugar produced by acid hydrolysis of: a- Glucose, b- Maltose, c- Sucrose.
7- From the essential fatty acids: a- Oleic acid, b- Stearic, c- Lenoleic.
1
8- Pepsin enzyme acts on: a- Proteins, b- Carbohydrates, c- Fats.
9- Starch is the strong from of: a- Proteins, b- Carbohydrates, c- Lipids.
10- Acrylamide content is high in: a- Boiled foods, b- Steamed foods, c- Fried foods.
Q 3: Translate to the other language. a- Food must be chewed thoroughly so that it can be mixed with saliva, which aids
digestion. However, a glass of water at mealtime is beneficial to the digestive process.
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