Food Chemistry

Step 1: Concept
Sucrose ( ) is a non-reducing disaccharide.
Step 2: Analysis
It hydrolyzes to equimolar glucose and fructose. Heating it to high temperatures causes caramelization, not the formation of the artificial sweetener aspartame.
Step 3: Conclusion
Statement (D) is false.
Final Answer: (D)

Step 1: Concept
Fats are also known as triglycerides.
Step 2: Analysis
They are triesters of fatty acids with glycerol.
Step 3: Conclusion
The characteristic feature is the ester group.
Final Answer: (B)

Step 1: Concept
The sour taste of citrus fruits is due to the presence of specific organic acids.
Step 2: Analysis
Lemon contains a significant concentration of citric acid.
Step 3: Conclusion
The presence of citric acid is responsible for the characteristic sourness.
Final Answer: (A)

Step 1: Concept
The sour taste of citrus fruits is due to the presence of specific organic acids.
Step 2: Analysis
Lemon contains a significant concentration of citric acid.
Step 3: Conclusion
The presence of citric acid is responsible for the characteristic sourness.
Final Answer: (A)

Step 1: Relation
.
Step 2: Differentiation
Given , then .
Step 3: Substitution
At point (2, 0, 1), . Therefore, .
Final Answer: (d)

Step 1: Identify Order
The rate equation indicates a zero-order reaction.
Step 2: Half-life Formula
For a zero-order reaction, the half-life is given by .
Step 3: Substitution
Given initial concentration , the half-life is .
Final Answer: (a)

Step 1: Definition
Thermodynamic coordinates are macroscopic variables that describe the state of a system, such as , , and .
Step 2: Identification
Pressure ( ), Volume ( ), and Temperature ( ) change as the state of the gas changes.
Step 3: Conclusion
The Universal Gas Constant ( ) is a fixed constant ( ) and does not describe the specific state of a system.
Final Answer: (a)

Step 1: Requirement
Transformers need materials that can easily be magnetized.
Step 2: Property
High permeability ensures the magnetic field is concentrated within the core.
Step 3: Efficiency
Low hysteresis loss is essential to minimize energy wasted as heat during magnetization cycles.
Final Answer: (b)

Step 1: Understand the reaction with acetic anhydride.
When glucose reacts with acetic anhydride, it forms pentaacetyl glucose, which is an ester derivative. This reaction involves the acylation of the hydroxyl groups in glucose with acetic acid.

Step 2: Analyze the options.
- (1) That can reduce Fehling or Tollen’s reagent: This is incorrect. The acetylated form of glucose no longer has the free aldehyde group that can reduce these reagents.
- (2) That’s soluble in dilute NaOH solution: This is correct. The esterified glucose is soluble in dilute NaOH due to the polarity of the ester group.
- (3) That consumes one mole of : This is incorrect. The oxidation of glucose with consumes two moles, not one.
- (4) can oxidize: This is incorrect. The acetylated glucose will not undergo oxidation by bromine water.

Step 3: Conclusion.
The correct answer is (2), as the pentaacetyl derivative of glucose is soluble in dilute NaOH.

Step 1: Understanding the Concept:
Nuclear reaction notation: Target(projectile, ejected)product.
Step 2: Detailed Explanation:
Reaction: N + n C + H.
Target = N, projectile = n, ejected particle = p ( H), product = C.
Notation: N(n, p) C.
Step 3: Final Answer:
Thus, correct notation is N(n, p) C.

Concept: Disaccharides are carbohydrates formed by the condensation of two monosaccharide units. The three common disaccharides are:
• Sucrose (cane sugar) → glucose + fructose
• Maltose (malt sugar) → glucose + glucose
• Lactose (milk sugar) → glucose + galactose

Step 1: Identify A, B, and C based on typical order. Based on the common order in which they are taught:

Step 2: Match with options. This corresponds to option (B).

Concept: Carbohydrates are polyhydroxy aldehydes or ketones.

Step 1: Minimum carbon requirement. To have both a carbonyl group (aldehyde/ketone) and multiple groups, at least 3 carbons are needed.

Step 2: Smallest carbohydrate. Glyceraldehyde (CHO–CHOH–CH OH) contains 3 carbons — the simplest carbohydrate (a triose).