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FCH621S - FOOD CHEMISTRY - 2ND OPP - JANUARY 2024 |
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nAm I BIA untVERSITY
OF SCIEnCE AnDTECHnOLOGY
FacultyofHealthN, atural
ResourceasndApplied
Sciences
Schoool f HealthSciences
Departmenot fPreventative
HealthSciences
13J.:icksoKn.:iujeuS.itreet : +264612072970
Private Bag 13388
F: +2646120799i0
Windhoek
E: dph;@nust.na
NAMIBIA
W: www.nl.l$t.na
QUALIFICATION : BACHELOR OF HUMAN NUTRITION
QUALIFICATION CODE: 08BOHN
COURSE: FOOD CHEMISTRY
DATE: JANUARY 2024
DURATION: 3 HOURS
LEVEL: 6
COURSE CODE: FCH621S
SESSION: 2
MARKS: 100
SECOND OPPORTUNITY/SUPPLEMENTARY: EXAMINATION QUESTION PAPER
EXAMINER:
MODERATOR:
MR. ERICK NATANGWE UUKULE
MS. FIINA K. NAMUKWAMBI
INSTRUCTIONS:
1. Answer all questions on the separate answer sheet.
2. Please write neatly and legibly.
3. Do not use the left side margin of the exam paper. This must be allowed for the
examiner.
4. No books, notes and other additional aids are allowed.
5. Mark all answers clearly with their respective question numbers.
PERMISSIBLE MATERIALS:
1. None
ATTACHMENTS
1. None
This question paper consists of 5 pages including this front page
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SECTION A: MULTIPLE CHOICE AND TRUE/ FALSE
[ 20 MARKS]
QUESTION 1: MULTIPLE CHOICE QUESTIONS
(10 MARKS]
Evaluate the statements in each numbered section and select the most appropriate answer or
phrase from the given possibilities. Fill in the appropriate letter next to the number of the
correct statement/phrase on your ANSWERSHEET.
(10]
1.1 Temperature and humidity are crucial parameters for which of the following stages:
A.
Production and Storage.
8.
Transport and Storage.
C.
Processing and Storage.
D.
All the above.
1.2 NOVA classifies all foods and food products into:
A.
Two groups.
B.
Four groups.
C.
Six groups.
D.
None of the above.
1.3 Which of the following food products is an example of an emulsion:
A.
Jam.
B.
Ice cream.
C.
Raw custard.
D.
Mayonnaise.
1.4 Maillard browning is at a maximum at the following water activity:
A.
0.8 - 0.9 aw
8.
0.7 - 0.8 aw
C.
0.6 - 0.7 aw
D.
0.5 - 0.6 aw
1.5 Which of the following vitamins are also anti-oxidants:
A.
Vitamin A and 812.
8.
Vitamin D and K.
C.
Vitamin 85 and 83.
D.
Vitamin C and E.
1.6 Vitamin 83 is also known as:
A.
Folate.
8.
Niacin.
C.
Riboflavin.
D.
Folate
Food Chemistry (FCH621S)
2nd Opportunity- January 2024
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1.7 Which of the following Vitamins increases the absorption of Calcium in the intestine:
A.
Vitamin A
B.
Vitamin 83
C.
Vitamin C
D.
Vitamin D
1.8 Which of the following disaccharides are classified as reducing sugars:
A.
Lactose and Sucrose
B.
Maltose and Glucose
C.
Glucose and Sucrose
D.
Maltose and Lactose
1.9 Which of the following fatty acids is not a saturated fatty acid:
A.
Oleic Acid
B.
Capric Acid
C.
Palmitic Acid
D.
Stearic Acid
1.10 Which of the following minerals is needed to help muscles relax and contract:
A.
Calcium
B.
Iron
C.
Phosphorus
D.
All of the above.
QUESTION 2: TRUE/FALSE QUESTIONS
(10 MARKS]
Evaluate the statements and select whether the statement is true or false. Write the word
'True' or 'False' next to the corresponding number on your ANSWER SHEET.
(10]
2.1 Ester, glyosidic and peptide bonds are all formed via a dehydration reaction.
2.2 Glucose and Gluconic acid a functional group isomers of one another.
2.3 Exogenous enzymes are usually difficult to control, since they exist in the food matrix.
2.4 The use of food additives is regulated by the Codex Alimentarius Commission.
2.5 As a preservative, Sulphur dioxide is mostly used in jams and salad dressings.
2.6 Saturated fatty acids typically have two or more double bonds.
2.7 Hygroscopic foods are able to readily lose water to their immediate surroundings.
2.8 Emulsifiers are able to keep the oil and water phases of a salad dressing from separating.
2.9 In a fresh cut of beef, the red colour we see is because of the blood present in the meat.
Food Chemistry (FCH621S)
2nd Opportunity - January 2024
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2.10 Starch exists in the form of granules which are mostly soluble in cold water.
SECTION B: SHORT/LONG ANSWER QUESTIONS
Please answer ALLof the questions in this section.
QUESTION 3
3.1 Define the following terms:
a) Essential mineral
b) Interesterification
c) lsoelectric point.
d) Monosaccharides
e) Water activity
(80 MARKS)
(26 MARKS)
(2)
(3)
(1)
(2)
(2)
3.2 Mention any three (3) essential amino acids
(3)
3.3 Mention any three (3) key elements of an amino acid.
(3)
3.4 Clearly differentiate between protein hydrolysis and protein denaturation.
(4)
3.5 Describe how you would identify whether a particular fatty acid is in a cis or trans
configuration when presented with a diagram of its structure.
(2)
3.6 Fatty acids may be named according to the Delta and Omega nomenclatures respectively.
Study the diagram of the fatty acid below and name it according to:
COOH
a) Delta nomenclature.
(2)
b) Omega nomenclature.
(2)
QUESTION 4
(27 MARKS)
4.1 Based on its digestibility, nutritionally starch important fractions have been grouped
into three (3) categories. Name and briefly describe these categories.
(6)
4.2 Mention two (2) carbohydrates that a positional isomers of each other.
(2)
4.3 The melting point of a triacylglycerol is determined by three things. Mention them.
(3)
4.4 What is Lipid hydrogenation and why is it employed in the food industry?
(4)
Food Chemistry (FCH621S)
2nd Opportunity - January 2024
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4.5 Mention two (2) non-enzymatic browning reactions involving carbohydrates.
(2)
4.6 Clearly state the difference between amylase and amylopectin.
(4)
4.7 Outline reasons why food processors use food flavourings.
(3)
4.8 Outline any three (3) factors that influence the stability of meat colour and pigment
stability.
(3)
QUESTION 5
(27 MARKS)
5.1 When oxidised, monosaccharides yield sugar acids. Briefly describe how the following
sugar acids are made:
a) Aldonic acid.
(1)
b) Uranic acid.
(1)
c) Saccharic acid.
(1)
5.2 Draw the structure (Fischer projection) of O-glucose.
(3)
5.3 In order of occurrence, discuss the main stages of lipid oxidation.
(8)
5.4 Briefly explain how the salting in and salting out phenomena affects protein solubility.
(4)
5.5 State any three (3) major forces that stabilise protein structures.
(3)
5.6 A local entrepreneur who is into food processing approaches you for help on the use of
food additives in his product. Using the Codex Alimentarius stipulations, how will you
guide this individual?
(3)
5.7 Differentiate between food fortification and food enrichment.
(3)
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END OF QUESTION PAPER
Food Chemistry (FCH621S)
2nd Opportunity - January 2024
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