Question

1. Which of the following conditions will most likely remove the vitamin A activi ty of B-carotene? A. B. Hydrolysis at C15-C15 Aldehyde group at C-8 C. Cis-trans isomerization D. Oxidation of both B-ionone rings 2. Which of the following is CORRECT about vitamin E? B. C. D. The ester form has the highest antioxidant activity. The tocopherol form is widely used in food fortification The antioxidant activity is associated with abstracting hydrogen from unsaturated compounds δ-tocopherol has higher antioxidant potency than α-tocopherol. 3. The level of nutrient intake at which 50% of the population meets the required intake is called A. B. Recommended dietary allowance Estimated average requirement C. Adequate intake D. Dietary reference intake 4. According to the summary of vitamin stability, which of the following is CORRECT? A. B. C. Vitamin A is less table to cooking than cyanocobalamin. Folate is more stable than ascorbic acid. Riboflavin is less stable against light than thiamine. Among fat-soluble vitamins, tocopherols are the most stable to cooking. 5. Which of the following forms of vitamin C has nutritional activity? A. 2,3-Diketogulonic acid B. L-dehydroascorbic acid C. D-ascorbic acid D. L-isoascorbic acid 6. Which of the following vitamins is part of coenzymes NADPH and NADH? A. Riboflavin B. Niacin C. Thiamine D. Biotin A form of Vitamin B12 with hydroxyl group complexed with the central cobalt atom. A. Cyanocobalamin B. Aquocobalamin C. Hydroxocobalamin D. Methylcobalamin 8. Which of the following is NOT associated with functional property of calcium in food products? Promotes milk clotting by shortening coagulation time of proteins during cheesemaking A. B. Contribute to bone health Crosslinks pectin leading to firming of vegetables Can facilitate gel formation D. Which of the following is most commonly used as catalyst for hydrogenation? A. Cobalt B. Hydrogen 9. C. Nickel D. Copper 10. Which of the following is INCORRECT about addition of nutrients in foods? A. B. C. D. The added nutrient can be degraded during food storage. There is an assurance that excessive intake of nutrient will not occur Fortification is the addition of nutrient to make the food a superior source of that nutrient Addition of nutrients that follow the standard of identity set by US FDA is called enrichment.

Answer 1

Ans:-

1) a - hydrolysis at C15-C15

2) c- the antioxidant activity associated with abstracting hydrogen from unsaturated compound.

3) b- estimated average requirement

4) c- riboflavin is less stable against light then thiamine

5) d- L- isoascorbic acid

6) b- Niacin

7) a - Cyanocobalamine

8) d- can facilitate gel formation

9) c- nickel

10) b- there is an assurance that excessive intake of nutrient will not occur