Name: 1

Department of Nutritional Sciences NS 106

University of California at Berkeley Fall 1999
B. de Lumen
EXAM 1

RELAX and read the questions carefully before answering. Put your name on the blank provided
in each page.

True/False. Two points each. Encircle your answer. These questions are not meant to trick. If
the sentence is not clear to you, ask anyone of us.
T / F1. There are two main data bases in the Web version of Food Composition Tables
maintained by USDA Nutrient Data Laboratory.
T / F 2. Two foods of similar water content can have different aw .
T / F 3. A moisture sorption isotherm is a plot of aw vs rate of a chemical reaction.
T / F 4. Type I water is more available than Type III water.
T / F 5. The absence of brown color in a Maillard reaction indicates that no amino acid has been
lost yet.
T / F 6. Lactose is a reducing sugar
T / F 7. Lactase is actually beta-galactosidase.
T / F 8. Lactose intolerance is the norm in the world’s population.
T / F 9. In a single polysaccharide chain, amylopectin, because it is a branched-chain molecule
contains more reducing ends than amylose.
T / F 10. The decrease of nutritional quality of protein during Maillard reaction is due mainly to
the loss of methionine.
T / F 11. The average size of a rice starch granule is smaller than that of potato.
T / F 12. Retrogradation results in increased solubility of starch.
T / F 13. Wild rice is a different specie from the rice we commonly consume.
T / F 14. Introducing a double bond, significantly increases the MP of a fatty acid.
T / F 15. Estimated lactose intolerance varies among different ethnic groups with the highest
among Asian Americans.
T / F 16. The MP of lauric acid (C12:0) is higher than that of palmitic acid (C16:0).
T / F 17. Among vegetable oils, cocoa butter is the most saturated.
T / F 18. Among animal fats and oils, butter is the most saturated.
T / F 19. Marine oils are rich in omega-3 fatty acids.
T / F 20. Lipid oxidation is an autocatalytic reaction.
T / F 21. The carbonyls from the enzymatic oxidations catalyzed by lipoxygenase in cucumber,
melon and tomatoes are desirable.
T / F 22. Enzymatic browning is considered always undesirable.
T / F 23. Molds are more resistant to dryness than bacteria.

Answer briefly but precisely:

5 pts1. Your aunt asked you to explain her observation that when she cooks rice porridge,
initially it starts to thicken then after awhile it becomes less thick (without turning off the heat ).
 Name: 2

4 pts 2. Two ways in which caramelization differs from Maillard reaction.

3 pts 3. Reason why water behaves so differently from similar compounds in the sulfur family.

6 pts 4. Three ways of minimizing or correcting for losses during milling of grain cereals.

3 pts 5. The technology that led to the widespread commercial production of HFCS is :

5 pts 6. In the US, long grain rice is associated with ______________________________ and

___________________________________________.

5 pts 7. Two features of the chemical structure of alpha-tocopherol that makes it an excellent
antioxidant.

5 pts 8. Phenolic antioxidants function by _________________________________________

___________________________while chelating agents work by ________________________

__________________________________________________________.

6 pts 9. Advantages (3) and disadvantages (3) of parboiled rice.

 Name: 3

6 pts 10. A starch solution was hydrolyzed separately with alpha-amylase and glucoamylase.
Thirty min after adding the enzymes, the viscosity and DE of the two samples were analyzed.
Compare the relative DE and viscosity values of the two samples (which is higher or lower?)

DE:

Viscosity:

The reactions were allowed to reach completion for 8 hrs and the samples were again analyzed
for DE and vsicosity. Compare the relative values of DE and viscosity of the two samples.

DE:

Viscosity:

In this class, we always refer to safety, nutritional and functional properties of foods and their
components. Under each of these categories, list the relevant information (an entry may not have
all 3 properties):
Safety Nutritional Property Functional Property
enzymatic
lipolysis

Strecker
degradation

lipid
hydroperoxides

raffinose