This set of Food Chemistry Multiple Choice Questions & Answers (MCQs) focuses on “Water and Ice – Hysteresis and Impact on Food Stability”.
1. An MSI prepared by addition of water (resorption) to a dry sample will not necessarily be superimposable on an isotherm prepared by desorption
a) True
b) False
View Answer
Explanation: An MSI prepared by addition of water (resorption) to a dry sample will not necessarily be superimposable on an isotherm prepared by desorption. This lack of superimposability is called as hysteresis.
2. Which of the following foods are not in the p/po range of 1-0.95?
a) Canned fruits
b) Fresh foods
c) Cheddar cheese
d) Canned meat, fish, milk
View Answer
Explanation: The foods in the p/po range of 1-0.95 are highly perishable foods and canned fruits, vegetables, meat, fish, and milk, cooked sausages and breads etc.
3. Which of the following microorganism doesn’t belong to p/po 0.95-0.91?
a) Salmonella
b) Vibrio parahaemolyticus
c) Micrococcus
d) Lactobacillus
View Answer
Explanation: The microorganism like salmonella, Vibrio parahaemolyticus, C. botulinum, and lactobacillus belongs to the p/po range 0.95-0.91. While micrococcus belongs to the range 0.91-0.87.
4. Most of the halophilic bacteria belongs to which range of p/po?
a) 0.80-0.75
b) 0.87-0.80
c) 0.75-0.65
d) 0.50
View Answer
Explanation: Most halophilic bacteria and mycotoxigenic aspergilli belongs to the range of p/po 0.80-0.75. Foods like jam, marmalade, marzipan, glaze fruits, some marshmellows also belongs to this range.
5. In an elastic hysteresis of rubber, the area in the centre of a hysteresis loop shows the energy dissipated due to what?
a) Material external friction
b) Material internal friction
c) Elasticily
d) Plasticity
View Answer
Explanation: In an elastic hysteresis of rubber, the area in the centre of a hysteresis loop shows the energy dissipated due to material internal friction. The elastic hysteresis was one of the first type of hysteresis to be examined.
6. The tilting base method and the add/remove volume method are the two types of hysteresis method used in finding which type of hysteresis?
a) Bubble shape hysteresis
b) Contact angle hysteresis
c) Adsorption hysteresis
d) Elastic hysteresis
View Answer
Explanation: The contact angle formed between a liquid and solid phase will exhibit a range of contact angles that are possible. There are two common methods for measuring this range of contact angles. They are the tilting base method and the add/remove volume method.
7. Which type of hysteresis do we get in gas compressibility?
a) Bubble shape hysteresis
b) Contact angle hysteresis
c) Adsorption hysteresis
d) Elastic hysteresis
View Answer
Explanation: We get in gas compressibility in the bubble shape hysteresis. It is qualitatively similar to the adsorption hysteresis, and as in the contact angle hysteresis, the interfacial properties play an important role in bubble shape hysteresis.
8. What type of hysteresis occurs during physical adsorption processes?
a) Bubble shape hysteresis
b) Contact angle hysteresis
c) Adsorption hysteresis
d) Elastic hysteresis
View Answer
Explanation: Hysteresis that occur during physical adsorption processes is called adsorption hysteresis. In this type of hysteresis, the quantity adsorbed is different when gas is being added than it is when being removed.
9. The relationship between matric water potential and water content is the basis of what?
a) Adsorption curve
b) Hysteresis curve
c) Water retention curve
d) Magnetic hysteresis
View Answer
Explanation: The relationship between matric water potential and water content is the basis of the water retention curve. Hysteresis is a source of water content measurement error. Matric potential hysteresis arises from differences in wetting behaviour causing dry medium to re-wet; that is, it depends on the saturation history of the porous medium.
10. Electrical hysteresis occurs in which type of material?
a) Plastic material
b) Elastic material
c) Magnetic material
d) Ferromagnetic material
View Answer
Explanation: Electrical hysteresis typically occurs in ferromagnetic material; it occurs also in ferroelectric materials. It does not occur on plastic or elastic or magnetic material.
Sanfoundry Global Education & Learning Series – Food Chemistry.
To practice all areas of Food Chemistry, here is complete set of Multiple Choice Questions and Answers.
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