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  • Q10 Photosynthesis Temperature Quotient

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    Sidd
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    The document contains 10 multiple choice questions about food science topics such as: 1) The temperature quotient (Q10) for photosynthesis is between 2.6 to 3.0, as photosynthesis rate decreases at lower temperatures. 2) The force needed to produce the first significant fracture during texture profile analysis testing is fracturability. 3) Monosodium glutamate (MSG) is used as a flavoring component in food to intensify savory flavors. The questions cover additional topics including chemical preservatives, food processing techniques like high pressure processing, food storage principles, texture analysis terms, and food additive classifications.

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    The document contains 10 multiple choice questions about food science topics such as: 1) The temperature quotient (Q10) for photosynthesis is between 2.6 to 3.0, as photosynthesis rate decreases at lower temperatures. 2) The force needed to produce the first significant fracture during texture profile analysis testing is fracturability. 3) Monosodium glutamate (MSG) is used as a flavoring component in food to intensify savory flavors. The questions cover additional topics including chemical preservatives, food processing techniques like high pressure processing, food storage principles, texture analysis terms, and food additive classifications.

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    © All Rights Reserved
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    6 tayangan3 halaman

    Q10 Photosynthesis Temperature Quotient

    Diunggah oleh

    Sidd
    The document contains 10 multiple choice questions about food science topics such as: 1) The temperature quotient (Q10) for photosynthesis is between 2.6 to 3.0, as photosynthesis rate decreases at lower temperatures. 2) The force needed to produce the first significant fracture during texture profile analysis testing is fracturability. 3) Monosodium glutamate (MSG) is used as a flavoring component in food to intensify savory flavors. The questions cover additional topics including chemical preservatives, food processing techniques like high pressure processing, food storage principles, texture analysis terms, and food additive classifications.

    Hak Cipta:

    © All Rights Reserved
    Unduh sebagai PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    dari 3

    Week 02

    Multiple choice question

    1. What is the temperature quotient (Q10) for photosynthesis?


    a) 2.6 to 3.0
    b) 2.1 to 2.5
    c) 1.5 to 1.8
    d) 1.8 to 2.0
    Explanation: Photosynthesis is highly dependent on temperature. At low temperature,
    photosynthesis rate decreases. So, this reaction rates can easily be estimated using temperature
    quotient law.

    2. The force needed to produce the first significant fracture during the texture profile
    analysis (TPA) is
    a. Fracturability
    b. Hardness
    c. Cohesiveness
    d. None of the above
    Explanation:

    3. Monosodium Glutamate (MSG) is a/an


    a. Antioxidant
    b. Anti-microbial component
    c. Nutraceutical
    d. Flavoring component
    Explanation: MSG is used in the food industry as a flavor enhancer with an umami taste that
    intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such
    as stews and meat soups
    4. Which of the following chemical preservatives is mostly added to extend the shelf life of
    fruit beverages?
    a) Sodium benzoate
    b) Calcium propionate
    c) Tocopherol
    d) None of the above
    Explanation: Under acidic conditions (most of the fruit and vegetable products) Sodium
    benzoate works perfectly.
    5. What is the range of high hydrostatic pressure to inactivate vegetative microorganisms?
    a. 10 to 100 MPa
    b. 100 to 200 MPa
    c. 200 to 300 MPa
    d. 400 to 600 MPa
    Explanation: The range for particular type of microorganisms was decided based on
    experimentation
    6. The main principle of low temperature storage is
    a) Killing of microbes
    b) Reduction in rates of enzymatic, non enzymatic and microbial changes
    c) Reduction of moisture loss
    d) None of the above
    Explanation: The rate of biochemical changes caused by either micro-organisms or naturally
    occurring enzymes increases with temperature. Low temperature storage therefore reduces the
    rate of enzymic and microbiological change and retards respiration of fresh foods.
    7. The work needed to pull out the probe from the sample after the first bite during texture
    profile analysis
    a) Fracturability
    b) Hardness
    c) Adhesiveness
    d) Springiness

    Explanation: Not required. TPA is shown in Q2.

    8. The term GRAS used related to food additives, stands for


    a. Generally Recognized As Safe
    b. Global Requirement of Additives and Samples
    c. Global Record of Accepted Standards
    d. Globally Reorganized American Standards
    Explanation: Not required
    9. Calcium stearate is used as an
    a. Antifungal agent
    b. Antifoaming agent
    c. Anticaking agent
    d. Antibacterial Agent
    Explanation: The main function of any anticaking agent is either by adsorbing excess moisture,
    or by coating particles and making them water repellent and Calcium stearate is one of them.
    10. Which of the following is/are the class I preservative(s)?
    a. Sugar
    b. Sorbic acid
    c. Calcium propionates
    d. All of the above
    Explanation: All-natural food preservatives like sugar is classified as class I
    preservatives

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