PROPERTIES OF AB MATERIALS (MODULE 3.1)

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MIDTERM EXAMINATION CNDJC

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Grace Balahay

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PROPERTIES OF AB MATERIALS (MODULE 3.1)


PROPERTIES OF AB MATERIALS (MODULE 3.1)Versión en línea MIDTERM EXAMINATION CNDJC por Grace Balahay 1 are those properties that cannot be measured without altering the chemical composition of the AB material. Written answer 2 It represents the relative basicity or acidity of a substance to other substances based on the amount of hydrogen present in the solution. Written answer 3 This refers to the amount of water in an AB material. Measurement methods and significance in storage and processing. Impact on product quality, shelf life, and post-harvest losses. Written answer 4 Determination of major components (e.g., carbohydrates, proteins, lipids). This refers to the arrangement, type, and ratio of atoms in molecules of chemical substances. Implications for nutritional value and processing techniques. Written answer 5 This is the absorption and desorption characteristics of agricultural materials. Considerations for handling, packaging and storage. Written answer 6 This is the percentage of acid in AB materials. This is caused by the presence of acidic compounds. Written answer 7 in citrus fruits Written answer 8 (vitamin C) in broccoli and green peppers Written answer 9 in yogurt Written answer 10 in apples Written answer 11 in vinegar Written answer 12 in grapes Written answer 13 in carbonated sodas Written answer 14 are the volatile chemical components that are formed during the maturation and ripening stage of fruit development which is why fruits taste better when they are ripe. Written answer 15 in peppermint Written answer 16 in cinnamon Written answer 17 in lemon grass Written answer 18 in vanilla Written answer 19 in citrus Written answer 20 Smells like rotting cabbage smell Written answer 21 Smells like rotten eggs Written answer 22 Smells like rotten meat Written answer 23 are the compounds in food that gives them their color. Written answer 24 Gives red cabbage and black beans their red and dark color respectively Written answer 25 Gives carrots, mangoes and cantaloupes their yellow color Written answer 26 Gives beetroot its red color Written answer 27 Gives tumeric its yellow color Written answer 28 Gives a red color to processed foods Written answer 29 Gives meat its red color Written answer 30 are sensitive to pH, ranging from red in acid to blue in basic environments Written answer 31 is sensitive to oxygen. In high oxygen it is pink (oxymyoglobin), in low (1%) oxygen (metmyoglobin) it is brown and is purple when oxygen is absent (deoxymyoglobin). Written answer 32 are proteins that speed up the rate of chemical reactions. Written answer 33 Used to convert starch to glucose in bread to give it a softer texture and improved moisture retention Written answer 34 Used to convert glucose to fructose in the production of corn syrup Written answer 35 Added to juice pulp to soften it and aid in juice extraction Written answer 36 (from the latex of the green papaya) Written answer 37 (from pineapple root): Used to tenderize meat Written answer 38 How much enzyme if present Written answer 39 How much material (substrate) the enzyme has available to breakdown Written answer

PROPERTIES OF AB MATERIALS (MODULE 3.1)

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PROPERTIES OF AB MATERIALS (MODULE 3.1)Versión en línea

por Grace Balahay

are those properties that cannot be measured without altering the chemical composition of the AB material.

It represents the relative basicity or acidity of a substance to other substances based on the amount of hydrogen present in the solution.

This refers to the amount of water in an AB material. Measurement methods and significance in storage and processing. Impact on product quality, shelf life, and post-harvest losses.

Determination of major components (e.g., carbohydrates, proteins, lipids). This refers to the arrangement, type, and ratio of atoms in molecules of chemical substances. Implications for nutritional value and processing techniques.

This is the absorption and desorption characteristics of agricultural materials. Considerations for handling, packaging and storage.

This is the percentage of acid in AB materials. This is caused by the presence of acidic compounds.

in citrus fruits

(vitamin C) in broccoli and green peppers

in yogurt

in apples

in vinegar

in grapes

in carbonated sodas

are the volatile chemical components that are formed during the maturation and ripening stage of fruit development which is why fruits taste better when they are ripe.

in peppermint

in cinnamon

in lemon grass

in vanilla

in citrus

Smells like rotting cabbage smell

Smells like rotten eggs

Smells like rotten meat

are the compounds in food that gives them their color.

Gives red cabbage and black beans their red and dark color respectively

Gives carrots, mangoes and cantaloupes their yellow color

Gives beetroot its red color

Gives tumeric its yellow color

Gives a red color to processed foods

Gives meat its red color

are sensitive to pH, ranging from red in acid to blue in basic environments

is sensitive to oxygen. In high oxygen it is pink (oxymyoglobin), in low (1%) oxygen (metmyoglobin) it is brown and is purple when oxygen is absent (deoxymyoglobin).

are proteins that speed up the rate of chemical reactions.

Used to convert starch to glucose in bread to give it a softer texture and improved moisture retention

Used to convert glucose to fructose in the production of corn syrup

Added to juice pulp to soften it and aid in juice extraction

(from the latex of the green papaya)

(from pineapple root): Used to tenderize meat

How much enzyme if present

How much material (substrate) the enzyme has available to breakdown