Choose the correct answer: 1. Ethylene treatment: A. Breaks down both green chlorophyll and carotenoid pigments in the peel. B. Breaks down green chlorophyll pigment in the exterio... Choose the correct answer: 1. Ethylene treatment: A. Breaks down both green chlorophyll and carotenoid pigments in the peel. B. Breaks down green chlorophyll pigment in the exterior peel and allows expression of yellow-orange carotenoid tones. C. Allows expression of yellow-orange carotenoid pigments. D. Allows yellow-orange carotenoid pigments to be expressed. 2. Bacterial cell degrades tryptophan by tryptophanse into: A. H2S. B. Cadaverine. C. Putrescine. D. Indole. 3. Highly perishable food groups: A. Nuts. B. Rice. C. Meat. D. Flour. 4. Sensitizers are widely occurring in food include all items, except: A. Riboflavin. B. Acetylene. C. Chlorophyll. D. Heavy metals. 5. The opposite figure exhibits the chemical structure of: A. Eiphon. B. Calcium carbide. C. Chlorophyll. D. Cyclamate. 6. Metal color is attributed to the natural coloring: A. a-Carotene. B. Anthocyanins. C. Hemoglobin. D. Myoglobin. 7. The off-flavor and fishy odor in meat, egg, and fish result from: A. Trimethylamine oxide. B. Trimethylamine. C. Esters. D. Indole. 8. The first step of greening in potato is: A. Biosynthesis of solanidine. B. Biosynthesis of chlorophyll. C. Biosynthesis of a-chaconine. D. Biosynthesis of cholesterol. 9. Degradation of pectin by microorganisms represented by its conversion into: A. Galacturonic acid + MeOH. B. Galacturonic acid + acetic acid. C. Glucuronic acid + EtOH. D. Fructuronic acid + MeOH. 10. One of these is NOT related to solanine: A. Having narcotic properties. B. Having both fungicidal and pesticidal properties. C. A defense mechanism against insects. D. A toxic glycoprotein.
Understand the Problem
The question is presenting a mid-term examination paper with multiple-choice questions related to biochemistry, specifically focusing on food chemistry and analysis. It asks for the correct answers to appear under a variety of topics including pigments, food groups, chemical structures, and biological processes.
Answer
1. B, 2. D, 3. C, 4. D, 5. A, 6. D, 7. B, 8. B, 9. A, 10. D
The correct answers are: 1. B, 2. D, 3. C, 4. D, 5. A, 6. D, 7. B, 8. B, 9. A, 10. D
Answer for screen readers
The correct answers are: 1. B, 2. D, 3. C, 4. D, 5. A, 6. D, 7. B, 8. B, 9. A, 10. D
More Information
Ethylene triggers chlorophyll breakdown, exposing carotenoids. Tryptophan degrades into indole. Meat is highly perishable. Chlorophyll, riboflavin, and heavy metals occur naturally in food but acetylene does not.
Tips
Read question options carefully; avoid misinterpreting chemical structures or biological processes.
Sources
- Why Do Leaves Change Color in Autumn? | Ryan Lawn & Tree - ryanlawn.com
- Fruit ripening: dynamics and integrated analysis of carotenoids and chlorophyll - bmcplantbiol.biomedcentral.com
- Bioactive Natural Pigments' Extraction, Isolation, and Stability in Foods - pmc.ncbi.nlm.nih.gov
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