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UNIVERSITI KEBANGSAAN MALAYSIA

PEPERIKSAAN AKHIR
SEMESTER II SESI AKADEMIK 2009/2010
IJAZAH SARJANAMUDA

DENGAN KEPUJIAN

APRIL 2010

MASA:

1 JAM 30 MINIT

KOD KURSUS

STKM2122

TAJUK KURSUS

AMALI KIMIA MAKANAN

ARAHAN

1.

Kertas ini mempunyai

C.

2.

Jawab soalan Bahagian A dalam borang OMR dengan

menggunakan pensil 2B.

3.

Jawab soalan Bahagian B dan C dalam bukujawapan

diedarkan.

4.

Jumlah markah keseluruhan

5.

Kertas soalan tidak dibenarkan dibawa keluar daripada

Dewan Peperiksaan.

3 Bahagian iaitu bahagian A, B dan

yang

kertas ini ialah 100 markah.

No. Pendaftaran :
(dengan perkataan)

Kertas soalan ini mengandungi 9 muka surat bercetak, tidak termasuk muka surat ini.

STKM2l22

PART A (30 marks)

Instruction: Answer All questions in the OMR form used 2B pencil.

1.

The titration that uses sodium thiosulphate solution

solution as an indicator is called
titration.
A
B
C
D
E

2.

acid-base
complexometric
iodometric
redox
None of the above.

The disappearance of blue colour in the titration (Question 1) used to indicate

the end point is due to
_
A
B
C
D
E

3.

as titrant and starch

entrapment ofI2 in the starch a-helix

hydrolysis of starch into reducing sugar
oxidation of to 12
reduction of 12 to
release of 12 from the starch a-helix

Why is it necessary to shake the flask vigorously during the titration (Question

I)?
A
B
C
D
E
4.

is immiscible in water.
more in cyclohexane
To release 12 from cyclohexane.
Thiosulphate is not soluble in cyclohexane
All the above answers.

Why is it necessary to determine the iodine value (IV) of fats/oils?

A
B
C
D
E

5.

Cyclohexane

b is partitioned

To determine stability
To ensure freshness
To determine the degree of un saturation
To determine the extent of oxidation
All the above answers.

In iodine value (IV) test, the purpose of adding saturated KI solution into the
Wijs reagent-oil mixture after 1 hour is to
_
A
B
C
D
E

break down the oil - 12 linkage

oxidize
ion to 12
reduce excess ICI to 12
release excess 12 from oil
All the above answers.

STKM2122

6.

You are given 2 oil samples X and Y treated with an alcoholic solution of
CUS04 and are asked to determine their iodine value (IV). Results from the
test showed that X oil has a lower IV than Y. What conclusion can you make
from the observation?
A
B
C
D
E

7.

In the determination of peroxide value (PV), the 12 released from KI is titrated

with a standardized Na2S203 solution using starch solution as an indicator.
The release of 12 is caused by
_
A
B
C
D
E

8.

r to h
r to h

It

forms complex with double bonds

binds free radicals
reacts with peroxides
reduces peroxides
resonances with free radicals

In the determination
function of I2?
A
B
C
D
E

10.

formation of free radicals by peroxides

loss of double bonds due to oxidation
the peroxides present in the sample reduce
the peroxides present in the sample oxidize
None of the above.

How does BHT prevent oxidation of fats/oils?

A
B
C
D
E

9.

X is more saturated than Y

Y is more saturated than X
X has a lower content of unsaturated fatty acids
X has a higher content of unsaturated fatty acids
Double bonds in X have been cleft due to oxidation

of reducing

sugar by Somogyi

method,

what is the

To react with the carbonyl group of reducing sugar

To oxidize reducing sugar to sugar acids
To reoxidize Cu + to Cu +2
To turn the colour of starch solution to blue
All the above answers.

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
B
C
D
E

oxidation of Cu + to Cu +2
oxidation of to 12
reduction of Cu +2to CU20 by the reducing sugar present
release of 12from starch a-helix
All the above answers.

STKM2122

11.

After adding 2N H2S04 into the cooled solution in Question 10, the colour of
the mixture turned to blue. This was caused by the
_
A
B
C
D
E

12.

solubilize myoglobin
precipitate globin (protein) at its isoelectric point
to precipitate impurities
stabilize myoglobin
All the above answers.

To
To
To
To
To

fix the colour of myoglobin.

stabilize myoglobin
oxidize myoglobin to the brown metmyoglobin
reduce all metmyoglobin to bright red oxymyoglobin
bind proteins that might interfere with the reaction

Why is it important to determine the content of myoglobin in muscle?

A
B
C
D
E

16.

In the determination of myoglobin, why do KCN crystals added just before the
reading of the solution at A 540nm?
A
B
C
D
E

15.

To determine the content of residual b

To oxidize Cu + to Cu +2
To oxidize reducing sugar to sugar acids
to 12
To oxidize
All the above answers.

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
_
A
B
C
D
E

14.

In the above test (Question 9), what is the purpose of thiosulfate titration?
A
B
C
D
E

13.

oxidation of Cu + to Cu +2
oxidation of to 12
reduction of Cu+2 to CU20 by the reducing sugar present
release of 12from starch a-helix
All the above answers.

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 answers.

What is the purpose of adding diethyl ether : ethanol (1: 1) solution during
determination of FFA content in coconut milk?
A

To extract FFA from coconut milk

B
C
D
E

To
To
To
All

coagulate protein in coconut milk

facilitate the determination of end point
stop any enzymatic reaction
the above answers.
3

STKM2122

17.

In the hydrolytic rancidity experiment of coconut milk, the CUS04 sample has
a lower FFA content than control because
_
A
B
C
D
E

18.

Why was the result in Question 16 expressed as % lauric acid?

A
B
C
D
E

19.

20.

Lauric acid is a stable fatty acid

Lauric acid is soluble in water
Lauric acid is the dominant fatty acid in coconut oil.
Other fatty acids are fat soluble
All the above answers.

The control sample in the hydrolytic rancidity experiment,

has separated into two layers. This is because
_

the coconut milk

A
B
C

FF A is reduced to alcohol which cause the protein to denature

FF A released denatures the protein
the microbial contamination causes fermentation

D
E

the microbes present break down the protein

All the above answers.

Food dishes cooked with coconut milk kept at room temperature may turn bad
or "basi" after some time because
A
B
C
D
E

21.

Cu +2 forms insoluble Cu-soap with FF A

Cu +2 inhibits the activity of lipase
Cu +2 inhibits the proliferation of microbes
Cu +2 oxidizes FF A to aldehyde
None of the above.

FFA is reduced to alcohol which cause the protein to denature

FFA released denatures the protein
the microbial contamination causes fermentation
the microbes present break down the protein
All the above answers.

In the determination
to protein in
to
A
B
C
D
E

of soluble protein by Bradford method, the binding of dye

solution causes the dye to change colour from

acidic, bluish, reddish

acidic, reddish, bluish
alkaline, bluish, reddish
alkaline, reddish, bluish
None of the above.

STKM2122

22.

The shift in
A
B
C
D
E

23.

shift.

red, bathochromic
red, hypsochromic
blue, bathochromic
blue, hypsochromic
None of the above.

the
the
the
the
All

protein is more soluble in salt solution

extraction of protein is better in salt solution
salt stabilizes the protein
salt dissolves the protein
the above answers.

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 answers.

The fructose-glycine and glucose-glycine

solution at pH 8.0. This shows that
A
B
C
D
E

26.

or

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
A
B
C
D
E

25.

max (Question 21) is called

In this experiment (Question 21), the salt solution is used to extract the protein
because
A
B
C
D
E

24.

mixtures produce deeply co loured

_

amino-sugar reaction has taken place

fructose and glucose are reducing sugars
the browning reaction run faster at high pH
the hemiacetal groups are present
An the above answers.

The reaction in Question 24 is also known as

A
B
C
D
E

Amadori arrangement
Heyns arrangement
Maillard reaction
Strecker degradation
All the above answers.

STKM2122

27.

28.

29.

Apart from producing brown colour, the

responsible for the production of aroma compounds.
A
B
C

Amadori arrangement
Heyns arrangement
Maillard reaction

D
E

Strecker degradation
All the above answers.

Besides peroxidase, this/these

adequacy of blanching.
A

Catalase

B
C
D
E

Lipase
Lipoxygenase
Polyphenol oxidase
All the above answers.

26) is also

can also be used to indicate

the

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
B
C
D
E

30.

enzyme/s

(Question

Catalase
Lipase
Lipoxygenase
Polyphenol oxidase
None of the above.

The purpose of removing the residual enzyme activities in processed foods

is/are to
_
A
B
C
D
E

prolong the shelf life

avoid the formation of off-flavour
stop discolouration
retain texture
All the above answers.

STKM2122

SECTION B: (40 marks)

Instruction: Answer ALL questions in the answer book provided.

1.

You are going to study the effect of storage conditions on the extent of
hydrolytic rancidity in coconut milk sample A and B. Both samples were
stored for 3 days at different temperatures:
sample A was at room
temperature and sample B was in a refigerator. After 3 days, 10 mL samples
were 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 12 mL for
sample A and 5 mL for sample B. The equivalent weight oflauric acid is 200.
a.

Calculate the amount ofFFA as % lauric acid in the sample A and B.

(10 marks)

b.

What is the function of ethanol-diethyl

ether (1: I) solution?

(5 marks)

c.

Why was sample A higher in free fatty acid content

(5 marks)

2.

You are asked to determine the residual activity of peroxidase (POD) in

cabbage after blanching.
In the experiment, 10.0g of sliced cabbage 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 lcm
cuvette with the total volume of 3.0 mL using 1% guaiacol-OSYo H202 as
substrate. The change in absorbance per minute (L1 A) was monitored at 490nm
and found to be 0.5A/min.
a.

What are the objectives of blanching?

(5 marks)

b.

Given the molar absorbancy of tetraguaicol

is 2.66 x 104 M'lcm,l,
calculate the residual activity (U/mL) of POD.
(10 marks)

c.

Why was POD chosen to check the adequacy

experiment?

of blanching

in this

(5 marks)

Matrix Mo:

STKM2122

SECTION C (30 marks)

Instruction:
provided.

1.

Answer All questions EXCEPT question

Answer question 2(a) in the question sheet.

2(a) in the answer book

Soluble protein content determination by means of the Bradford method

involves the use of a dye. Name the dye and explain the principle behind the
Bradford method determination.
Name a protein commonly used for
preparation of standard solution for protein content determination.
(8 marks)

2.

In one of your laboratory exercises, you will determine reducing sugar content
by using Somogyi Reagent. You are given a sample of spaghetti sauce, of
which you place 2.0181g into a 50-mL beaker before diluting to volume with
distilled water into a 200-mL volumetric flask. After filtration of this sample,
you pipette 5 mL filtrate into a 100-mL volumetric flask and dilute it to
volume with distilled water. You then transfer 5 mL aliquot into a test tube.
This experiment is performed in triplicates.
Using a stock solution of 0.1 mg dextrose/mL, you prepare a series of standard
solutions as indicated in Table 1. Reducing sugar content is determined by
pipetting 5 mL sample into a test tube (done in triplicates, with test tubes
labeled as Tl, T2 and T3, respectively) and adding 5 mL Somogyi Reagent
into each test tube. All test tubes are covered with aluminium foil and heated
in a boiling water bath for 15 min. After heating, the test tubes are cooled
under running tap water for 5 min and 2 mL 2N H2S04 is added to each tube.
The reducing sugar content in each tube is determined by titration with 0.005N
Na2S203.

Table 1 : Preparation of standard glucose stock solution

30.5
29.8
25.5
30.8
27.2
of
dextrose
0245315Concentration
5Somogyi
4032(mL)
51reagent
30.1
26.8
32.5
Distilled
Na2S203
solution
water
(mL)
(mL) 28.9
Tube Glucose/Sample
(llg/mL)

Matrix Mo:

STKM2122

In order to determine the reducing sugar content in the sample, you construct a
standard curve by plotting the difference between thiosulphate volume
required to titrate the blank and that required to titrate the known dextrose
concentrations vs. concentration of glucose (flg/mL).
a)

Fill in the blanks in Table 1.

b)

With the aid of the standard curve, determine the reducing

concentration of the sample. Show all calculations.

sugar

Formula:
Reducing sugar concentration (g dextrose/1 00 g) =
R x DF x TV x 100
x 1
SV
Wt (g)
106

where,
R: Sugar content from standard curve (flg/mL)
TV : Total sample volume (mL)
SV : Volume of sample used in determinations step (mL)
Wt : Sample weight
DF : Dilution factor
(22 marks)

"SELAMAT MAJU JAY A"