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110年 - 110輔仁大學_碩士班招生考試_食品科學系︰專業英文、語文能力#100278

科目：研究所、轉學考(插大)-專業英文 | 年份：110年 | 選擇題數：25 | 申論題數：0

試卷資訊

所屬科目：研究所、轉學考(插大)-專業英文

選擇題 (25)

26.The enzyme ______can act on o-1,4 glycosidic linkages from the non-reducing end, and on damaged amylose or amylopectin chains. (A) lactase (B) B-amylase (C) a-amylase (D) pectinase
27.______is the major method of heat transfer from molecule to molecule through a (A) Radiation (B) Convection (C) Conduction (D) Irradiation
28. Low-methoxyl pectin can form cross-links with______ (A) calcium (B) acid (C) glucose (D) sodium
29. IMViC test does not include ______test. (A) malic acid (B) Voges-Proskauer (C) methyl red (D) indole
30.The ______is defined as the time required for a 90% reduction in the microbial (A)Z value (B) D value (C) F value (D) T value
31.The______ is the first major phase in a batch fermentation process, denoting the time taken by the cells to adapt to the new environment. (A) log phase (B) lag phase (C) death phase (D) stationary phase
32.Sucrose is a disaccharide consisting of the monosaccharides ______and glucose. (A) galactose (B) mannose (C) fructose (D) glucose
33.Tempeh is a ______based fermentation product that contains over 40% protein. (A) rice (B) soybean (C) com (D) barley
34.______chromatography is based on electrostatic interactions between solute and stationary phase. (A) Ion-exchange (B) Gas (C) Thin-layer (D) Size-exclusion
35.Safety of cercal grains is better assured by appropriate storage including______rotation. (A) LIFO (B) FIFO (C) random (D) FILO
36.______is the least sweet and least soluble of the sugars. (A) Xylose (B) Lactose (C) Sucrose (D) Glucose
37.______detector can be used to measure the absorption of radiation by chromophore-containing compounds. (A) Fluorescence (B) UV-Vis absorption (C) Refractive Index (D) Electrochemical
38. ELISA stands for Enzyme-Linked ______Assay. (A) Inhibition (B) Induction (C) Immunosorbent (D) Immobilization solid. population. rotation.
39.Dry ashing refers to the use of a muffle furnace capable of maintaining temperatures of______℃ (A) 50 - 60 (B) 500 - 600 (C) 90 - 100 (D) 2000
40. ______is a process where a liquid is dispersed into droplets in a gas. (A) Atomization (B) Crystallization (C) Emulsification (D) Filtration
41.HACCP stands for Hazard Analysis and Critical ______Point. (A) Conversion (B) Control (C) Continuous (D) Connection
42.______is the most abundant protein found in mammals. (A) Casein (B) Collagen (C) Ovoglobulin (D) Ovalbumin
43.______should not be consumed by those with the genetic disease phenylketonuria (PKU) because the phenylalanine cannot be metabolized. (A) Cyclamate (B) Saccharin (C) Sucralose (D) Aspartame
44. Phospholipids are similar to triglycerides but contain only fatty ______acids esterified to glycerol. (A) zero (B) one (C) two (D) three
45. The lactic acid bacteria produce lactic acid principally as the end product of ______fermentation. (A) sugar (B) fat (C) protein (D) polyphenol
46.Blanching is used to ______enzymatic activity in vegetables and some fruits before further processing. (A) facilitate (B) maintain (C) destroy (D) generate
47.Water has strong ______bonds to hold the two hydrogen atoms and one oxygen atom together. (A) hydrogen (B) covalent (C) ionic (D) metallic
48.______fermentation is carried out in a stirred tank reactor with an initial amount of medium； during fermentation, no medium addition or removal occurs. (A) Batch (B) Fed-batch (C) Continuous (D) Immobilized cell
49.______processing involves the application of high-voltage pulses to foods located between a series of electrode pairs. (A) SVP (B) PEF (C) MW (D) HHP
50.______refers to the occurrence where starch reverts to a more crystalline structure upon cooling. (A) Gelatinization (B) Gelation (C) Retrogradation (D) Syneresis

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