Chapter 1-4 lab

Question 1

Aspartic acid + glucose

Answer 1

Fruity smell

Question 2

Lysine + glucose

Answer 2

Caramel

Question 3

Recombinant organisms, viral vectors

Answer 3

Biological hazards

Question 4

Electrical hazards

Answer 4

Physical hazards

Question 5

Enclosing the colorants in an inert material which protects from the environment

Answer 5

Encapsulation

Question 6

Coating of colorants in an inert material on a nano size

Answer 6

Nanoencapsulation

Question 7

Coating of colorants in an inert material on a micro size

Answer 7

Microencapsulation

Question 8

Separation technique that take the different solubilities in the mobile phase and different attractions to the stationary phase to separate compounds

Answer 8

Chromatography

Question 9

Cleaning products and disinfectant

Answer 9

Chemical hazard

Question 10

Leucine+glucose

Answer 10

Honey/smells like burnt caramel

Question 11

Reaction between carboxylic acid and alcohol to yield ester

Answer 11

Esterification

Question 12

This is the material that is used as the stationary phase in the paper chromatography lab activity

Answer 12

Filter paper

Question 13

Ergonomic hazards

Answer 13

Physical hazards

Question 14

Microorganisms

Answer 14

Biological hazard

Question 15

Has the potential to cause harm or a negative outcome to someone or something

Answer 15

Hazard

Question 16

The value pf carboxylic acid that was added during the chapter 4 lab activity

Answer 16

2 ml

Question 17

Taste/Smell like of methyl phenylacetate

Answer 17

Honey

Question 18

Taste/Smell like of ethyl pentanoate

Answer 18

Apple

Question 19

MODIFIED TRUE OR FALSE
Cleaning laboratory apparatus or equipment helps to prevent cross-contamination of samples.

Answer 19

True

Question 20

MODIFIED TRUE OR FALSE
Wearing PPE can avoid the risk of being exposed to dangerous chemicals.

Answer 20

True

Question 21

MODIFIED TRUE OR FALSE
In case of burns, flush with warm water.

Answer 21

False-warm water-under a stream of running cold water

Question 22

MODIFIED TRUE OR FALSE
In a laboratory set-up, safety first.

Answer 22

True

Question 23

MODIFIED TRUE OR FALSE
Under enzymatic browning reactions that were conducted f2, wrapping apple in 10 mins does produces browning.

Answer 23

False-does produce-does not produce

Question 24

MODIFIED TRUE OR FALSE
Under enzymatic browning reactions that were conducted f2, there is browning observed after 1 hour and 15 mins.

Answer 24

True

Question 25

MODIFIED TRUE OR FALSE Under enzymatic browning reactions that were conducted f2f, apple placed in the freezer within 1 hour and 15 mins does not produce browning.

Answer 25

False-f2f-online

Question 26

MODIFIED TRUE OR FALSE Among the conditions under enzymatic browning, browning was not observed on the apples coated in lemon juice after 1 hour and 15 mins while browning was observed on the apples that have been blanched after 1 hour and 15 mins.

Answer 26

False-browning was observed- browning was not observed (blanched)

Question 27

MODIFIED TRUE OR FALSE In chapter 3 lab experiment, the solvent front is the distance travelled by the mobile phase.

Answer 27

True

Question 28

Protein-sugar reaction / amino acid and sugar interaction

Answer 28

Maillard reaction

Question 29

When sugar is heated at high temperature (160C)/ sugar-sugar interaction

Answer 29

Caramelization

Question 30

This type of browning is Seen in preserves

Answer 30

Ascorbic acid browning

Question 31

Lipid oxidation products with amino acids, amines, and protein

Answer 31

Lipid browning

Question 32

PUFA

Answer 32

Polyunsaturated fatty acid

Question 33

Glysine+glucose

Answer 33

Caramel

Question 34

Glutamic acid+glucose

Answer 34

Doesn’t have smell

Question 35

Purpose of sulfuric acid in esterification

Answer 35

Acts as a catalyst

Question 36

Colored substance which are soluble

Answer 36

Dyes

Question 37

Colored, colorless, or fluorescent particulate organic or inorganic which are usually insoluble

Answer 37

Pigments

Question 38

Color change that takes place in fruit and vegetables due to the presence of enzyme called

Answer 38

Enzymatic browning

Question 39

technique that uses paper sheets or strips as the adsorbent being the stationary phase through which a solution is made to pass is called paper chromatography. It is an inexpensive method of separating dissolved chemical substances by their different migration rates across the sheets of paper.

Answer 39

Chromatography

Question 40

common colour change seen in food during pre-preparation, processing, or storage of food. It occurs in varying degrees in some food material. The colour produced range from cream or pale yellow to dark brown or black, depending on the food item and the extent of the reaction.

Answer 40

Browning

Question 41

leads to undesirable changes like unfavourable brown colour e.g. Burnt flavor in dried milk

Answer 41

Maillard reaction

Question 42

Ascorbic acid present in fruits undergo oxidation with the formation of a compound which produces a brown pigment and causes discolouration.

Answer 42

Ascorbic acid browning