ee SLES gto? UNIVERSITI KEBANGSAAN MALAYSIA PEPERIKSAAN AKHIR SEMESTER II SESI AKADEMIK 2008/2009 IJAZAH SARJANAMUDA DENGAN KEPUJIAN PRIL/MEI 2009 MASA : 1 JAM 30 MINIT KODKURSUS =: STKM2122 TAJUK KURSUS : — AMALIKIMIA MAKANAN ARAHAN : 1. Kertas ini mempunyai Bahagian A, B dan C. 2. Jawab soalan Bahagian A pada borang OMR dengan menggunakan_pensil 2B. 3. Jawab semua soalan Bahagian B dan C dalam buku jawapan yang berasingan. 4. Jumlah markah keseluruhan kertas ini ialah 100 markah. 5. Kertas soalan tidak dibenarkan dibawa keluar daripada Dewan Peperiksaan. ‘No. Pendaftaran | i (dengan perkataan) Kertas soalan ini mengandungi 8 muka surat bercetak, tidak termasuk muka surat ini.STKM2122 PART A (30 marks) Instruction : Answer ALL questions in the OMR form. 1, The titration that uses sodium thiosulphate solution as titrant and starch solution as an indicator is called ___ titration. A acid-base B_—_complexometric C _ iodometric D redox E None of the above. 2. The disappearance of blue colour in the titration (Question 1) used to indicate the end point is due to entrapment of Ip in the starch cchelix hydrolysis of starch into reducing sugar oxidation of I to I: reduction of Isto I release of I; from the starch c-helix moaw> 3. Why is it necessary to shake the flash vigorously during the titration (Question 1)? Cyclohexane is immiscible in water. In is partitioned more in cyclohexane To release I, from cyclohexane. ‘Thiosulphate is not soluble in cyclohexane All the above. mOAw> 4, Why is it necessary to determine the iodine value (IV) of fats/oils? To determine stability To ensure freshness To determine the degree of unsaturation ‘To determine the extent of oxidation Al the above. moow> 5. In IV test, the purpose of adding saturated KI solution into the Wijs reagent-oil mixture after I hour is to, break down the oil ~ Is linkage oxidize I ion to Ip reduce excess ICI to Iz release excess Ip from oil All the above. muamD>10. STKM2122 You are given 2 oil samples X and Y treated with an alcoholic solution of CuSO, and are asked to determine their IV. Results from the test showed that sample X has a lower IV than Y. What conclusion can you make from the observation? A X is more saturated than Y BY ismore saturated than X CX has a lower content of unsaturated fatty acids DX hasa higher content of unsaturated fatty acids E Double bonds in X have been broken due to oxidation In the determination of peroxide value (PV), the Iz released from KI is titrated with a standardized NazS;0s solution using starch solution as an indicator. The release of Iz is caused by formation of free radicals by peroxides loss of double bonds due to oxidation the peroxides present in the sample reduce I'to Iz the peroxides present in the sample oxidize I'to Iz None of the above. moow> How does BHT prevent oxidation of fats/oils? It forms complex with double bonds binds free radicals reacts with peroxides reduces peroxides resonances with free radicals moow> In the determination of reducing sugar by Somogyi method, what is the function of? A To react with the carbonyl group of reducing sugar B To oxidize reducing sugar to suger acids To reoxidize Cu’ to Cu” D __Toturn the colour of starch solution to blue E _ Allthe above. In the test mentioned in Question 9, the mixture of sample and Somogyi reagent was incubated in a boiling water bath for 15 minutes in order to allow. A oxidation of Cu" to Cu** B oxidation of F tof, e reduction of Cu’* to CuO by reducing sugar present D release of Is from starch a-helix E Allthe aboveML Is 16, ‘STKM2122 After adding 2N H,SO, into the cooled solution in Question 10, the colour of the mixture turned to blue. This was caused by the oxidation of Cu’ to Cu” oxidation of I to Is reduction of Cu” to Cuz0 by reducing sugar present release of Iz from starch a-helix All the above. moow> In the above test (Question 9), what is the purpose of thiosulfate titration? To determine the content of residual [2 To oxidize reducing sugar to sugar acids To oxidize F to by All the above, moou> During preparation of sample for the determination of myoglobin in meat, the pH of the supernatant is adjusted to pH 7.2 in order to solubilize myoglobin precipitate globin (protei to precipitate impurities stabilize myoglobin All the above. at its isoelectri moaw> In the determination of myoglobin, why are KCN crystals added just before the reading of the solution at S40nm? To fix the colour of myoglobin. To stabilize myoglobin ‘To oxidize myoglobin to the brown metmyoglobin To reduce all metmyoglobin to bright red oxymyoglobin, To bind proteins that might interfere with the reaction muaw> Why is it important to determine the content of myoglobin in muscle? To predict the level of microbial contamination To determine the amount of nitrate added To determine the amount of nitrite added To determine the freshness of meat All the above moow> In the test to determine the content of FFA in coconut milk, what is the purpose of adding diethyl ether : ethanol (1:1) solution? To extract FFA from coconut milk To coagulate protein in coconut milk: To facilitate the determination of end point To stop any enzymatic reaction All the above. moow>18, 19. 20. ai. 22, STKM2122 Why was the result in Question 16 expressed as % laurie acid? Laurie acid is a stable fatty acid Laurie acid is soluble in water Laurie acid is the dominant fatty acid in coconut oil. Other fatty acids are fat soluble All the above. mOOg> In the hydrolytic rancidity experiment of coconut milk, the CuSO, treated sample has a lower FFA content than control because Cu™* forms insoluble Cu-soap with FFA Cu’* inhibits the activity of lipase Cu** inhibits the proliferation of microbes Cu” oxidizes FFA to aldehyde None of the above. moaw> ‘The control sample in the hydrolytic rancidity experiment, using coconut milk has separated into two layers. This is because ‘A FFAjs reduced to alcohol which causes the protein to denature B FFA released denatures the protein C the microbial contamination causes fermentation D the microbes present break down the protein E _ Alllthe above. Food dishes cooked with coconut milk kept at room temperature may be come spoilt or “basi” after a while because ‘A FEA is reduced to alcohol which causes the protein to denature B FFA released denatures the protein C the microbial contamination causes fermentation D the microbes present break down the protein E _Allthe above. In the determination of soluble protein by Bradford method, the binding of dye to protein i solution causes the dye to change colour from to A acidic, bluish, reddish B acidic, reddish, bluish C alkaline, bluish, reddish D alkaline, reddish, bluish E None of the above. ‘The shift in 4 max (Question 21) is called or shift red, bathochromic red, hypsochromic blue, bathochromic blue, hypsochromic ‘None of the above. moow>23, 24. 2s, 26. 27. STKM2122 In this experiment (Question 21), the salt solution is used to extract the protein because ‘A the protein is more soluble in salt solution B__ the extraction of protein is better in salt solution C the salt stabilizes the protein D the salt dissolves the protein E Alllthe above. In the non-enzymatic browning experiment, there is no or very little colour was formed after heating sucrose-glycine mixture at both pH 5.0 and 8.0. This indicates that : sucrose is a non-reducing sugar sucrose does not react with glycine the reaction requires reducing sugar there is no hemiacetal group in sucrose All the above, monw> Fructose-glycine and glucose-glycine mixtures produce deeply coloured solution at pH 8.0. This shows that ‘amino-sugar reaction has taken place fructose and glucose are reducing sugars the browning reaction occurs faster at high pH the hemiacetal groups are present All the above, moow> Peroxidase is used as an indicator for adequacy of blanching because A itis dominant in all plants B _ itreacts with peroxide o D the most heat resistant enzyme its presence can be easily detected E Alltheabove. In the experiment (Question 26), the presence of residual activity is shown by the formation of brick-red colour of A HO,-guaiacol complex B oxidized guaiacol C quinone D _tetraguaiacol E None of the above.28, 29, 30. STKM2122 Besides peroxidase, this/these enzyme/s ean also be used to indicate the adequacy of blanching, A Catalase B Lipase C _Lipoxygenase D___Polyphenol oxidase E Allthe above. Sometimes at lower blanching temperature, the absorbance reading may be erroneously high due to the formation of air bubble caused by the activity of this enzyme. A Catalase B Lipase C _Lipoxygenase D__ Polyphenol oxidase E None of the above. ‘The purpose of removing the residual enzyme activities in processed foods is/are to . ‘A prolong the shelf B_ avoid the formation of off-flavour C stop discolouration D retain texture E Allthe above.STKM2122 SECTION B (30 marks) Instruction: Answer ALL questions in the answer sheet provided. 1. Whatis the difference between free fatty acid content and peroxide value in view of oil quality? (10 marks) 2. Your analysis of an oil sample gave the following results. What does each of these results tell you about the characteristics of the sample? Briefly describe the principle for each method used. a. Low iodine value b. High free fatty acid content ©. Low proxide value (9 marks) 3. A 5g sample of food grade oil was reacted with excess KI to determine peroxide value. The residual iodine was titrated with a standardized solution of 0.IN NaS:03. The amount of titrant required was 0.60mL (blank corrected). Calculate the peroxide value of the oil. (11 marks)STKM2122 SECTION C (40 marks) Instruction : Answer ALL questions in the answer sheet provided. 1. In the experiment of hydrolytic rancidity using coconut milk as a model, 10g sample was put into a conical flask containing 25 mL of ethanol-diethyl ether (1:1) solution. Then the sample-solvent mixture was titrated with standardized 0.1N alcoholic KOH solution. The amount of alkali required to change the colour of phenolphthalein indicator to purple was recorded and found to be 15.0mL. Given that equivalent weight of lauric acid is 200.0. a. Calculate the amount of FFA as % lauric acid in the sample. (10 marks) b. What is the funetion of ethanol-diethyl ether (1:1) solution? (5 marks) ¢. When the sample was put into a conical flask containing ethanol-diethyl ether (1:1) solution, it coagulated. Explain why did this happen? (5 marks) You are asked to determine the residual activity of peroxidase (POD) in yardlong beans (Vigna unguiculata) after blanching. In the experiment, 10.0g of equally cut pods were soaked in boiling water bath for 30 seconds. ‘The residual activity of peroxidase was then determined from 0.1 mL of the water extract in a lem cuvette with the total volume of 3.0 mL using 1% guaiacol-0.5% HzO2 as substrate, The change in absorbance per minute (A) was monitored at 490nm and found to be 0.2A/min, a. Given the molar absorbancy of tetraguaiacol is = 2.66 x 10° M! cm", calculate the residual activity (U/mL) of POD. (10 marks) b. Write the chemical reaction involved. (5 marks) c. What will happen to the canned yardlong beans if the blanching was not adequate? (5 marks) “SELAMAT MAJU JAYA”