 |
FCH621S - FOOD CHEMISTRY - 2ND OPP - JAN 2023 |
|
|
1 Page 1 |
▲back to top |
nAmlBIA UnlVERSITY
OFSCIEnCEAno TECHnOLOGY
FACULTYOF HEALTH,APPLIEDSCIENCESAND NATURAL RESOURCES
DEPARTMENT OF HEALTHSCIENCES
QUALIFICATION: BACHELOR OF HUMAN NUTRITION
QUALIFICATION CODE: 08BOHN
LEVEL:6
COURSE NAME: FOOD CHEMISTRY
COURSE CODE: FCH621S
SESSION: JANUARY 2023
PAPER: THEORY
DURATION: 3 HOURS
MARKS: 100
SUPPLEMENTARY/SECONDOPPORTUNITYQUESTION PAPER
EXAMINER:
MR. ERICK NATANGWE UUKULE
MODERATOR: MS. FIINA NAMUKWAMBI
INSTRUCTIONS
1. Answer ALL the questions.
2. Write clearly and neatly.
3. Number the answers clearly.
PERMISSIBLEMATERIALS
NONE
THIS QUESTION PAPER CONSISTS OF 6 PAGES (Including this front page)
|
|
2 Page 2 |
▲back to top |
SECTION A
QUESTION 1
(10 MARKS)
Evaluate the following statements and select the most appropriate answer from the given
possibilities. (Each question carries 1 mark.)
1.1 Which of the following food items may contain hidden fats:
A.
Potato chips (Simba)
B.
Biltong
C.
Organic peanuts
D. None of the above
1.2 The enzyme Peptidase is classified as a:
A.
Lyase
B.
Hydro lase
C. Transferase
D. Isom erase
1.3 Which of the following enzymes is used in the meat industry:
A.
Protease
B.
Lactase
C.
Amylase
D. Pectinase
1.4 Which of the following types of starch contributes to gel formation:
A.
Amylopectin
B. Amylase
C.
Pectin and amylase
D. None of the above
2
|
|
3 Page 3 |
▲back to top |
1.5 A lipid is said to be saponifiable when it is able if:
A.
It can be converted into a soap.
B.
It can be converted into an emulsion.
C.
It can be converted into a natural gum.
D. All of the above.
1.6 The ester bond between glycerol and the fatty acids can be chemically cleaved in the
presence of water and the following conditions:
A.
Neutral to basic conditions at high temperatures.
B. Acidic conditions at high temperatures.
C. Acidic conditions at moderate temperatures.
D. All of the above.
1.7 Which of the following is not a chlorophyll preservation method?
A.
Acid neutralisation
B.
High Temperature Short Time (HTST)processing
C. Allomerisation
D. Application of Metallo Complex
1.8 Goitre is a deficiency disease caused by a lack of which of the following minerals:
A.
Iodine
B.
Iron
C. Selenium
D. Zinc
1.9 Two stereoisomers that are mirror images of each other are referred to as:
A.
Chiral pair
B. Anomeric pair
C.
Enatiomeric pair
D. Hemiacetal pair
3
|
|
4 Page 4 |
▲back to top |
1.10 The chemical bond formed between two monosaccharides is called:
A.
Glycophospholipid bond
B. Glycolipid bond
C.
Glycosidic bond
D. Peptide bond
QUESTION 2
(10 MARKS)
Assess the following statements and decide whether they are true or false. Write only the
number of the question and next to it indicate your answer as true or false in the ANSWER
BOOK. (Each question carries 1 mark)
2.1 Fatty acids are typically made up of an even number of carbon atoms.
2.2 Food additives are not considered nutritional even if they have some nutritive value.
2.3 Sodium is highly bioavailable compared to iron.
2.4 High density lipoproteins are the desired form of cholesterol.
2.5 All carotenes contain 40 carbon atoms in their backbones.
2.6 Anthocyanins are highly stable.
2.7 In basic media, chlorophyll is very stable towards heat, whereas in acidic media it is
unstable.
2.8 In the farm to fork value chain, one should be mindful of humidity and temperature
changes during storage.
2.9 Water activity and moisture content are always directly proportional to each other.
2.10 Dispersions are defined as mixtures of two substances which are capable of completely
dissolving into each other.
4
|
|
5 Page 5 |
▲back to top |
QUESTION 3
SECTION B
(20 MARKS)
3.1 What is food chemistry.
{3)
3.2 What are the three main causes of food spoilage.
(3)
3.3 What is the difference between bound and free water.
{2)
3.4 What is lipid interesterification.
(2)
3.5 What are the key elements of an amino acid.
(4)
3.6 Provide one food source, one function and one deficiency of the following mineral:
a) Iron
{3)
b) Magnesium
{3)
QUESTION 4
(20 MARKS)
4.1 Based on its digestibility, starch is grouped into three categories. Name and
briefly describe these three groups.
{6)
4.2 Suggest two ways in which chlorophyll may be preserved in food products.
{2)
4.3 The melting point of a triacylglycerol is determined by three things. List them
{3)
4.4 Outline some of the known dangers of food additives.
(4)
4.5 Why do food processors use food flavourings.
{3)
4.6 Name any two essential fatty acids.
{2)
5
|
|
6 Page 6 |
▲back to top |
SECTION C
QUESTION 5
{40 MARKS)
5.1 In a table format, outline the differences between saturated and unsaturated fatty
acids.
(10)
5.2 What is Lipid hydrogenation and why is it practiced?
(4)
5.3 Briefly describe three basic principles that must be met when classifying enzymes. (6)
5.4 Outline the three factors that greatly affect anthocyanins degradation.
(3)
5.5 Outline any three (3) physical properties of carotenoids.
(3)
5.6 Outline any 3 factors that influence the stability of meat colour and pigment stability. (3)
5.7 Briefly discuss anthocyanins colour and stability.
(4)
5.8 Which body is responsible for the classification of enzymes?
(1)
5.9 What is protein denaturation?
(2)
5.10 What is the difference between amylase and amylopectin?
(4)
GOOD LUCK!!!
6