MOOC 食品分析(浙江大学)1461783180 最新慕课完整章节测试答案
第一章绪论
文章目录
第一章绪论测验
1、单选题：
What is the main content of food analysis?
选项：
A: Nutritional Ingredients
B: Food Additives
C: Food Contamination
D: Food Sensory Evaluation
答案: 【 Nutritional Ingredients】
2、单选题：
Special instrument analysis technologies do not include:
选项：
A: Oven
B: Food fiber pumping equipment
C: Lipid analyzer
D: pH meter
答案: 【 Oven】
3、多选题：
What is the role of food analysis?
选项：
A: Food producer
B: Food regulator
C: Food consumer
D: Food developer
答案: 【 Food producer;
Food regulator;
Food consumer;
Food developer】
4、多选题：
What is the development trend of food analysis?
选项：
A: Laboratory modern instrument analysis technology
B: Special instrument analysis technology
C: Expensive instrument analysis technology
D: On-site analysis and non-destructive testing technology
答案: 【 Laboratory modern instrument analysis technology;
Special instrument analysis technology;
On-site analysis and non-destructive testing technology】
5、判断题：
The International AOAC is the worldwide standardization organization of the Official Chemists Association.
选项：
A: 正确
B: 错误
答案: 【 错误】
6、填空题：
The research contents of food analysis include safety, nutrition, acceptability, and ____.
答案: 【 functionality】
7、填空题：
The four aspects of the structure of gas chromatography include gas path, sampling, ____, detecting system.
答案: 【 temperature control】
8、填空题：
Methods of food analysis include sensory evaluation, ____ analysis, enzymatic analysis, microbiological analysis, and instrumental analysis.
答案: 【 chemical】
第二章样品采集、准备、处理和储藏
第二章样品采集、准备、处理和储藏测验
1、单选题：
The source of systematic error does not include
选项：
A: The scale of the container is not accurate.
B: There are shortcomings in the measurement method.
C: Changes in experimental conditions.
D: Impure reagents.
答案: 【 Changes in experimental conditions.】
2、判断题：
For liquid and semi-solid samples such as vegetable oil and wine, the smaller the sampling amount, the better.
选项：
A: 正确
B: 错误
答案: 【 正确】
3、判断题：
When evaluating analysis results, we should first examine its precision and then its accuracy.
选项：
A: 正确
B: 错误
答案: 【 错误】
4、判断题：
Random errors cannot be reduced or eliminated by correction methods, so they are uncontrollable.
选项：
A: 正确
B: 错误
答案: 【 错误】
5、判断题：
When measuring viscous sample liquid, it is advisable to use a density bottle with capillary.
选项：
A: 正确
B: 错误
答案: 【 正确】
6、判断题：
The better the precision of the measurement result, the higher its accuracy.
选项：
A: 正确
B: 错误
答案: 【 错误】
7、判断题：
For pile-shaped loose-grained samples, a double-set rotary sampling tube should be used to insert samples around a pile of samples and at the top, middle, and bottom of the top part.
选项：
A: 正确
B: 错误
答案: 【 正确】
8、判断题：
The general procedures of food analysis include sample collection, preparation, pretreatment, sample inspection, and result calculation.
选项：
A: 正确
B: 错误
答案: 【 正确】
9、填空题：
The sampling methods include ____ sampling and representative sampling.
答案: 【 random##%_YZPRLFH_%##probability】
第三章水分和灰分分析
第三章水分和灰分分析测验
1、单选题：
The best choice for the determination of moisture in spices is:
选项：
A: Distillation method
B: Normal-pressure drying method
C: Karl Fischer drying method
D: Vacuum drying method
答案: 【 Distillation method】
2、单选题：
The temperature generally used for atmospheric drying is:
选项：
A: 95~105 degrees
B: 120~130 degrees
C: 500~600 degrees
D: 300~400 degrees
答案: 【 95~105 degrees】
3、单选题：
The main component of ash is:
选项：
A: organic matter
B: inorganic salt or oxide
C: inorganic matter
D: mineral
答案: 【 inorganic salt or oxide】
4、单选题：
The commonly used organic solvent in the determination of water content by distillation is:
选项：
A: Toluene, xylene
B: Ether, petroleum ether
C: Chloroform, ethanol
D: Carbon tetrachloride, ether
答案: 【 Toluene, xylene】
5、单选题：
Fruit and vegetable sample crystals should be __ during pretreatment and then ashed at high temperatures.
选项：
A: evaporated to dryness, carbonized
B: dried, carbonized
C: direct carbonized
D: degreased, carbonized
答案: 【 dried, carbonized 】
6、判断题：
The greater the water content in food, the higher the water activity value.
选项：
A: 正确
B: 错误
答案: 【 错误】
7、判断题：
When removing ash, put the crucible from the 550-degree muffle furnace into the desiccator quickly.
选项：
A: 正确
B: 错误
答案: 【 错误】
8、判断题：
The water content of samples containing vitamin C cannot be determined by Karl Fischer method.
选项：
A: 正确
B: 错误
答案: 【 正确】
9、填空题：
Ash content determination, after the sample is burned at a high temperature, the color of normal ash content is ____.
答案: 【 white##%_YZPRLFH_%##light gray##%_YZPRLFH_%##gray】
第四章脂质分析
第四章脂质分析测验
1、单选题：
Which of the following method is not used to determine lipid in dairy products?
选项：
A: Soxhlet extraction method
B: Rhodes-Gotheli method
C: Gerber method
D: Babcock method
答案: 【 Rhodes-Gotheli method】
2、单选题：
When measuring fat, the height of the filter paper tube containing the sample should be ( ) to facilitate fat extractio