NOUN TMA Solutions: AFS202 - Principles of Food Science and Technology

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Adebisi
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NOUN TMA Solutions: AFS202 - Principles of Food Science and Technology

Postby Adebisi » Fri Aug 03, 2018 5:30 am

NOUN TMA Solutions: AFS202 - Principles of Food Science and Technology

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Q1 Combinations of Nitrites and􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦.have been used in curing solutions and curing mixtures for meats.

Nitrates

Q2 Common salt, sugars, vinegars, spices or oils extracted from spices are examples of 􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦.

food additives

Q3 All the followings are cooking methods except􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦..

fermentin g

Q4 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦...refers to brief immersion of fruits, vegetables, etc in boiling water or steam.

Blanchin g

Q5 A typical canning operation cleaning, filling, exhausting, can sealing, heat processing, cooking, labelling, casing, and􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦..

Storage

Q6 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦...is a total destruction of life in the food item.

Sterilisation

Q7 Pasteurisation is dependent on temperature and 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦.

time

Q8 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦? 􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦..is defined as the combination of temperature and time to eliminate desired number of microorganisms from a food product.

Thermal proce ssing

Q9 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦... is a solution from which water cannot be crystallised.

Eutectic mixtu re

Q10 Fluidised-bed freezers are used to freeze flat products, such as pastries, fish fillets and beef patties.

FALSE

Q11 The life of many foods may be increased by storage at temperatures below 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦? 􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦.

4°C (40°F)

Q12 A sharp reduction in temperature of a food item such that the food, if in liquid form will change to a solid state is known as 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦..

freezing

Q13 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦..is the removal of a small amount of heat from a food item.

Cooling

Q14 There are 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦.methods of low temperature storage.

thre e

Q15 Storage at 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦. prolongs the shelf life of many foods.

low temperatures

Q16 The six major methods commonly employed in food processing and preservation are; Temperature, Irradiation, Moisture Reduction, Fermentation, Chemical Additives and􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦.􀳦?􀳦􀳦?􀳦

Controlled /Modified Atmosphere

Q17 Raw food materials can be processed by blanching, freezing, drying, heating, pasteurizing, sterilizing canning and􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦..

cooking

Q18 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦.is accomplished by controlling and where possible, destroying the agents of food spoilage.

Preservation of food

Q19 Storing a cooked product, such as a sauce, in an unsanitized container that previously stored raw meat is an example of􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦.

Equip ment to Food

Q20 There are three (3) main ways cross contamination can occur: Food to food, Equipment/Utensil to food, and 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?

Peop le to food





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Adebisi
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Re: NOUN TMA Solutions: AFS202 - Principles of Food Science and Technology

Postby Adebisi » Fri Aug 03, 2018 5:34 am

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Q21 Pieces of machinery which can fall into food during manufacture is an example of􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦.

physical contamination

Q22 Cross-contamination occurs when bacteria are transferred onto food either directly or indirectly

FALSE

Q23 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦.is the act of making any commodity impure by admixture of other or baser ingredients deliberately

Adulteration

Q24 Chlorophylls are any type of food processing or storage causes some deterioration of the􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?

chlorophyll pigmen ts

Q25 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦.are a group of more than 150 reddish water-soluble pigments that are very widespread in the plant kingdom.

Anthocyanins

Q26 Food hygiene advice falls into three main sections: 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦., cleanliness of the food area and food hygiene practice.

personal hygiene

Q27 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦? 􀳦􀳦?􀳦.is a genus of infectious bacteria, named after the American veterinarian Daniel Elmer Salmon, who first isolated it in 1885.

salmonella

Q28 Species of Organisms like Campylobacter, Salmonella, Shigella and Yersinia are present in the􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦...

intestinal tract

Q29 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦? 􀳦...cause cholera, a severe infectious disease endemic to tropical countries and occasionally spreading to temperate climates.

Vibrio cholerae

Q30 The most common species of Staphylococcus is 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦.

Staphylococcus aureus

Q31 Food poisoning organisms can be classified into 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦.., depending on the mechanism involved in causing disease.

four groups

Q32 Botulism is poisoning caused mainly by eating food containing 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦.

Clostridium botulinum

Q33 The main examples of such food poisoning organisms are Clostridium botulinum, 􀳦?􀳦􀳦?􀳦􀳦? 􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦__________?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦...and some strains of Bacillus cereus

Staphylo coccus aureus

Q34 Food Poisoning, in the broadest sense, refers to any condition in which a food causes a􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦

toxic reaction

Q35 Copper occurs naturally in meats and 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦.

drinking water

Q36 The red pigment of the blood is known as 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦...

hemogl obin

Q37 Too much sodium causes 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦? 􀳦.., an over accumulation of extra cellular fluid.

Oedema

Q38 Diseases of calcium metabolism include,􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦.. , hypervitaminosis D, hypo- and hyper-parathyroidism, and some forms of renal disease.

vitamin D deficiency

Q39 Ascorbic is also popularly known as 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦

vitamin C

Q40 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦? 􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦.was first identified in 1933 as a factor necessary to cure certain skin lesions in chicks.

Pan tothenic acid





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Adebisi
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Re: NOUN TMA Solutions: AFS202 - Principles of Food Science and Technology

Postby Adebisi » Fri Aug 03, 2018 5:37 am

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Q41 Thiamine deficiency can lead to 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?

berib eri

Q42 Vitamin E is chemically known as alpha tocopherol

TRUE

Q43 Dairy products, eggs and cod liver oil are good sources of 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦.

vitamin D

Q44 Vitamin A deficiency results in 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦.

night blindn ess

Q45 Fat-soluble vitamins include vitamins􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦..

A, D, E, and K

Q46 Vitamins and minerals function as "􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦." in the metabolism of products in the body.

cofacto rs

Q47 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦..are organic compounds that function mainly in enzyme systems to enhance the metabolism of proteins, carbohydrates, and fats.

Vitamins

Q48 The two kinds of carbohydrates are starches and 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦..

sugars

Q49 Starch, glycogen and cellulose are all chains of 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦.

glucose units

Q50 Disaccharides and polysaccharides are formed from two or more􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦...joined by chemical bonds.

monosacchari des

Q51 Cellulose, glucose, starches and sugars are all forms􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦.

carb ohydrates

Q52 Fats with a high percentage of saturated fatty acids tend to be solid at room temperature; example is􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?

butter

Q53 Fatty acids containing as many hydrogen atoms as possible on the carbon chain are called􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦..

saturated fatty acids

Q54 Dietary fats are broken down into􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦

fatty acid

Q55 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦...is a concentrated source of energy, producing more than twice as much energy as equal amounts of carbohydrates and proteins.

Fat

Q56 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦...is a proteindeficiency disease that primarily affects children 1 to 4 years old who are weaned on starchy foods

Kwashiorkor

Q57 Foods from animal sources contain complete proteins because they include all the essential amino acids.

TR UE

Q58 A chain of amino acids is known as a􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦..

polypeptide

Q59 The primary functions of protein are to build body tissue, regulate functions such as muscle
contraction and blood pressure and􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?

synth esize enzymes

Q60 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦...is a major structural protein in bones, tendons and skin.

Collagen





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Adebisi
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Re: NOUN TMA Solutions: AFS202 - Principles of Food Science and Technology

Postby Adebisi » Fri Aug 03, 2018 5:40 am

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Q61 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦.are proteins that catalyse the chemical reactions of cells.

Enzymes

Q62 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦..is a red blood cell protein involved in the transport of oxygen.

Haemoglobin

Q63 Proteins consist of many amino acids linked together by􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦.

peptide bonds

Q64 Potatoes, cassava and yams are valuable and cheap sources of􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦..

energy

Q65 Meats generally consist of about 20% protein,􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦

20% fat and 60% water

Q66 Cheese is rich in protein and calcium and is a good source of􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦

vitamin A

Q67 The vitamin C present in milk is destroyed by􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦..

heating

Q68 National Agency for Food Drug Administration and Control can be abbreviated as􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦? 􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦...

NAFDAC

Q69 Most cultivated yeasts belong to the genus 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦__________?􀳦􀳦?􀳦􀳦?􀳦.

Saccharomyces

Q70 The scientific name for Black bread mould is􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦

Aspergillus niger

Q71 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦..are single-celled or multicellular organism without chlorophyll that reproduces by spores and lives by absorbing nutrients from organic matter.

fungi

Q72 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦..ferment milk sugar to lactic acid

bacteria

Q73 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦? 􀳦.contribute to the fermentation (chemical breakdown) of many dairy products people eat every day.

bacteria

Q74 Bacteria cause food spoilage and food borne diseases, and so must be controlled.

TRUE

Q75 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦? 􀳦􀳦?􀳦􀳦?􀳦...is the scientific study of microscopic organisms and their effects in food systems.

food microbiology

Q76 Food Analysis which is subdivided into two main areas;􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?
􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦
analysis

qualitative and quantitative

Q77 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦? 􀳦􀳦?􀳦􀳦?􀳦.is the study of the composition of foods, their properties and how they interact with each other and the environment.

food chemi stry

Q78 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦..is the study of the physical, biological, and chemical makeup of food.

food Science

Q79 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦are elements needed in large amounts for normal growth and development.

macronutrients

Q80 􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦􀳦?􀳦.is a complex biochemical material.

food







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