(Kertas soalan ini mengandungi 4 soalan dalam 6 halaman yang dicetak) (This question paper consists of 4 questions on 6 printed pages)
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1 UNIVERSITI MALAYA UNIVERSITY OF MALAYA PEPERIKSAAN IJAZAH SARJANA MUDA SAINS EXAMINATION FOR THE DEGREE OF BACHELOR OF SCIENCE SESI AKADEMIK 2016/2017 : SEMESTER 1 ACADEMIC SESSION 2016/2017 : SEMESTER 1 SCES2320/SID2005 : KIMIA PEMAKANAN FOOD CHEMISTRY Dis 2016/Jan 2017 Dec 2016/Jan 2017 MASA : 2 jam TIME : 2 hours ARAHAN KEPADA CALON : INSTRUCTIONS TO CANDIDATES : Jawab SEMUA soalan. Answer ALL questions. (Kertas soalan ini mengandungi 4 soalan dalam 6 halaman yang dicetak) (This question paper consists of 4 questions on 6 printed pages)
2 1. (a) Anda diberi satu sampel makanan dan diminta untuk menjangka tempoh hayatnya. You are given a food sample and requested to predict its shelf life or perishability. Adakah anda perlu mengukur kandungan air atau aktiviti air? Jelaskan pilihan anda. Should you measure the water content or water activity of the sample? Explain your choice. Seterusnya, nyatakan bagaimana tempoh hayat sesuatu sampel makanan dapat ditingkatkan. Subsequently, state how the shelf life of a food sample can be prolonged. (8 markah/marks) Terangkan keempat-empat jenis interaksi air-bahan larut dalam sistem makanan dan sertakan contoh di mana boleh. Describe the four (4) types of water-solute interactions in a food system with examples where possible. (6 markah/marks) (c) Apakah isoterma penyerapan air? What is moisture sorption isotherm? (iii) Lakarkan suatu isoterma penyerapan air yang biasa. Sketch a typical moisture sorption isotherm. Terangkan secara terperinci kepentingan isoterma penyerapan air kepada seorang ahli kimia makanan. Elaborate its usefulness to a food chemist. (8 markah/marks) (d) Berdasarkan gambarajah diberi, keropok kentang harus disimpan pada keaktifan air, a w, yang rendah supaya dapat mengekalkan kerangupan. Walau bagaimanapun, ia tidak harus disimpan pada suatu a w yang terlalu rendah. Adakah anda setuju dan mengapa? Based on the figure provided, potato chips should be stored at low water activity, a w, in order to maintain their crisp. However, it should not be stored at an a w that is too low. Do you agree and why? 2/6
3 2. (a) Terangkan bagaimana aplikasi sesuatu minyak adalah bergantung kepada ciri- ciri fizikal dan kimianya. Anda boleh menggunakan contoh untuk menggambarkan jawapan anda. Expain how the application of oil is dependent on its physical and chemical properties. You may use examples to illustrate your answer. (6 markah/marks) Kehadiran lelemak-trans dalam produk seperti marjerin merupakan salah satu masalah dan isu dalam industri makanan. Terangkan kehadiran lelemak-trans dalam produk minyak dan lelemak terproses seperti marjerin. The presence trans-fat content in products such as margarine is one of the problems and issues in the food industry. Explain the presence of trans-fat in processed oils and fats products such as margarine. (c) Cadangkan tiga (3) proses industri yang boleh digunakan untuk mengelakkan pembentukan lelemak-trans. Recommend three (3) industrial processes that can be used to avoid the formation of trans-fat. (4 markah/marks) 3/6
4 (d) Anda dibekalkan dengan satu sampel minyak yang merupakan cecair pada suhu bilik. You are provided with an oil sample that is liquid in appearance at room temperature. Apakah analisis yang akan anda jalankan untuk mengetahui identitinya dan jelaskan pilihan anda? What is the analysis that you will perform in order to know its identity and explain your choice? Cadangkan satu modifikasi kimia yang boleh dijalankan untuk meluaskan aplikasinya dalam produk makanan. Jelaskan bagaimana modifikasi yang dicadangkan boleh dijalankan; dan perubahan ke atas ciri-ciri kimia serta fizikal sampel tersebut. Suggest a chemical modification that can be conducted in order to diversify its application in food products. Explain how the suggested modifications can be carried out; and the chemical and physical changes on the oil sample. (12 markah/marks) 3. (a) Polisakarida X digunakan secara meluas dalam industri pembuatan kertas. Nyatakan polisakarida X dan lukiskan unjuran Haworth bagi X. Ikatan asetal mesti ditunjukkan, dilabel dan dinamakan secara jelas. Polysaccharide X is widely used in the papermaking industry. State polysaccharide X and draw the Haworth projection of X. The acetal linkage must be clearly shown, labeled and named. (5 markah/marks) Polisakarida X di (a) tidak boleh digunakan sebagai sumber glukosa bagi manusia dan ia tidak larut dalam air. Jelaskan penyataan ini. The disaccharide X in (a) cannot be used as a source of glucose for humans and it is insoluble in water. Explain this statement. (4 markah/marks) (c) Sirap fruktosa boleh dihasilkan melalui hidrolisis kanji. Bincangkan proses yang terlibat, hasil dan aplikasinya dalam industri makanan. Fructose syrup can be produced through starch hydrolysis. Discuss the process involved, products and its application in the food industry. (12 markah/marks) 4/6
5 (d) Produk-produk berikut banyak digunakan dalam industri makanan sebagai pemanis tiruan. Bincangkan kebaikan dan aplikasinya dalam penghasilan makanan. The following products are widely used in the food industry as artificial sweetener. Discuss the advantages and their applications in the food production. 4. (a) Berikan penerangan beserta contoh ke atas yang berikut: Give explanation and examples of the following: Penyahaslian protein Protein denaturation Amino asid perlu dan namakan empat daripadanya. Essential amino acids and name four of them. Terangkan yang berikut: Explain the following: Protein binatang mempunyai kualiti yang lebih tinggi dari protein tumbuhan. Animal proteins are of higher quality than plant proteins. Emulsi dan surfaktan. Untuk menjadi surfaktan, apakah sesuatu protein perlu bersifat, hidrofobik, hidro filik atau ampifilik? Emulsion and surfactant. For a protein to be a surfactant, should it be hydrophobic, hydrophilic or amphiphilic? 5/6
6 (c) Tindakbalas Maillard biasanya berlaku dalam makanan yang dipanggang. Bincangkan dengan ringkas tindakbalas ini. Jika suhu yang digunakan terlampau tinggi, tindak balas lain akan berlaku. Terangkan tindakbalas yang berlaku dan mengapa ia tidak baik untuk kesihatan. Maillard reaction usually occur in baked goods. Briefly discuss this reaction. If the temperature is too high, other reaction will occur. Explain the reaction occur and why it is not good for health. (6 markah/marks) TAMAT END 6/6
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