食品分析试题库（food analysis question bank）

《食品分析试题库（food analysis question bank）》由会员上传分享，免费在线阅读，更多相关内容在教育资源-天天文库。

1、食品分析试题库（Foodanalysisquestionbank）FoodanalysisquestionbankFirst,nouninterpretation1.samples2.steamdistillation3.crudefat4.acidvalue5.nitrogenfreeextract(%)6.sampling7.steamdistillation8.solids9.milkTdegree10.starchgelatinization11.samples12.oligosaccharides13.Tdegrees

2、14.starchmilk15.dietaryfiber16.crudefat17.monosaccharide18.saponificationreaction19.solids20.nitrogenfreeextractives(%)21.sampling22.crudefat23.oligosaccharides24.saponificationreaction25.steamdistillation26.milkdegreeT27.samples28.coarseash29.monosaccharide30.steamd

3、istillationTwo,determinetheerrorcorrectionproblem1.freezedryingreferstothefactthatthesampleisfrozentosolid.()2.samplesafterashingitsweightisconstantweightlessthanorequalto2mg.()3.lactosecanbedeterminedbyreducingsugarmethod.()Theeffectiveacidityisexpressedwhentheconce

4、ntrationofthe4.acidisexpressedastheequivalentconcentration.()5.amylopectinandiodinecanformstablecomplexes.()6.sampleswereoftenaddedwithK2SO4ascatalyst.()7.chloroformmethanolmethodwasusedtoextractfatbydrymethod,andvolumetricmethodwasusedforquantitativedetermination.()

5、8.refractionmethodisaphysicaldeterminationmethodoffatinoilseeds.()9.using75~80%ethanolastheextractionagentofsugarcanpreventthedissolutionofproteinandpolysaccharide.()10.gravimetricdeterminationofpecticsubstances,commonlyusedsodiumcarbonateasprecipitant.()11.organicde

6、structionisamethodofseparatingcomponents.()12.samplesafterdryingtheweightdifferenceisaconstantweightlessthanorequalto2mg.()13.nitrogenfreeextract%=100-(water+crudeprotein+crudefat+ash)(%).()14.vacuumdryingmethodisthebestwaytodeterminethemoisturecontentofspices.()15.a

7、mylopectinandiodinecanformstablecomplexes.()16.KjeldahlmethodisoftenaddedK2SO4ascatalyst.()17.rotatorymethodfordeterminationofstarch,itsopticalrotationangleisthepercentageofstarch.()18.refractionmethodisaphysicaldeterminationmethodoffatinoilseeds.()19.using75~80%etha

8、nolastheextractionagentofsugarcanpreventthedissolutionofproteinandpolysaccharide.()20.theeffectiveacidityreferstotheactivityofhydro