This set of Food Chemistry Multiple Choice Questions & Answers (MCQs) focuses on “Water and Ice – Molecular Mobility Approach to Food Stability”.
1. Molecular mobility is also known as _____
a) Glass transition
b) Plasticity
c) Molecular ability
d) Molecular transition
View Answer
Explanation: The molecular mobility, Mm also known as the glass transition or polymer science, is a recent development (1980s) in food science designed to explain how freezing and drying change the storage stability of foods and is an alternative and complementary method to the older water activity (aw)-moisture sorption ideas.
2. Salts are ______
a) Largely crystalline
b) Small crystalline
c) Not crystalline
d) Liquid like
View Answer
Explanation: In relatively slow drying operations of small molecules crystals may have a chance to form: table sugar and salt are largely crystalline. However, large slow moving molecules or fast drying operations do not provide time for the crystals to grow and practically, in most cases crystals do not form.
3. Molecular mobility increases with?
a) Temperature and relative humidity
b) Pressure and relative humidity
c) Temperature and concentration of small molecules
d) Pressure and temperature
View Answer
Explanation: Molecular mobility increases with temperature (the more thermal energy the molecules have the faster they move) and the conc. of small molecules (almost always water which acts as a molecular level lubricant or plasticizer).
4. The molecular mobility is inversely related to ________
a) Pressure
b) Temperature
c) Humidity
d) Viscosity
View Answer
Explanation: The molecular mobility of a material is inversely related to its viscosity and depressed during low temperature.
5. At critical temperature Tm food acts as ________
a) Liquid
b) Rubber
c) Solid
d) Crystal
View Answer
Explanation: At a critical temperature, Tm, the food stops acting as a fluid and acts as a rubber. This is just the saturation point of the solution, the temperature at which crystals would form if they could, but as crystals cannot form, it is an increasingly supersaturated solution.
6. The rate of increase in viscosity (or decrease in molecular mobility) increases with decreasing temperature until it reaches which temperature?
a) Critical temperature
b) Boiling temperature
c) Glass transition temperature
d) Storage temperature
View Answer
Explanation: The rate of increase in viscosity (or decrease in molecular mobility) increases with decreasing temperature until – the glass transition temperature, Tg. At this point the material locks into a glassy state and further cooling (or drying) cause little change in to mobility of the polymer matrix.
7. The process in which the hybrid cloud expands resources into a public cloud when more computing resources are needed is called?
a) Cloudburst
b) Scaling
c) Hosting
d) Deployment
View Answer
Explanation: Cloudburst is the process where hybrid cloud expands itself to the public cloud when more computing resources are required.
8. The facility that allows multiple cloud consumers to share the underlying hardware is called:
a) Elasticity
b) Telemetry
c) Networking
d) Multitenancy
View Answer
Explanation: Multitenancy allows multiple cloud consumers to share the same underlying hardware.
9. The service in which the cloud consumer does not manage the underlying cloud infrastructure nor the application(s) contained in the instances as the service provides user with all of it is?
a) PaaS
b) IaaS
c) SaaS
d) LBaaS
View Answer
Explanation: PaaS or Platform as a Service provides the operating system and all the software for the cloud consumer. The cloud consumer does not manage the underlying cloud infrastructure nor the application(s) contained in the instance.
10. Elasticity allows ________
a) Multiple access
b) Scaling
c) Metering
d) Computing
View Answer
Explanation: Elasticity allows scaling in and scaling out the instances to satisfy the demands of the cloud user.
11. Traditional workloads uses?
a) Scale out technique
b) Scale up technique
c) Building technique
d) Shrinking technique
View Answer
Explanation: When the workload increases on the system, the machine scales up by adding more RAM, CPU and storage spaces.
Sanfoundry Global Education & Learning Series – Food Chemistry.
To practice all areas of Food Chemistry, here is complete set of Multiple Choice Questions and Answers.
