shipinhuaxue（shipinhuaxue）.docVIP

shipinhuaxue（shipinhuaxue） Fill in the blanks 1. the two common sugars in foods are sucrose, maltose and lactose. 2. sugar catabolism consists of two types: anaerobic decomposition and aerobic decomposition. The content of 3. minerals in organisms is more than 0.01%, which is called a constant element. Common metal elements are contaminated Mercury, cadmium, lead and arsenic. 4. the main physiological processes of plant growth and development include photosynthesis, absorption and respiration. 5. methods for evaluating flavor include sensory evaluation analysis and chromatographic analysis. The interaction of 6. tastes includes the contrast of taste, the multiplication of flavor, the antagonism of taste and the change of taste. 7. pigment molecules in food are made up of chromophore and chromophore, the color of which depends on its molecular structure. The glycosidic bonds in 8. amylose molecules are alpha -1 and 4- glycosidic bonds; the glycosidic bonds in cellulose molecules are beta -1 and 4- glycosidic bonds. 9. fat hydrolysis produces glycerol and fatty acids. 10., there are four common kinds of metal pollution, namely mercury, cadmium, lead and arsenic. 11., our country stipulates the basic flavor sense, including sour, sweet, bitter, salty, hot, fresh and astringent. 12. there are four sources of aroma in food, which are biosynthesis, enzymatic reaction, oxidation and high temperature decomposition. Thirteen The metal element in chlorophyll is Mg; the metal element in heme is Fe. Among 14. fat soluble vitamins, VD is related to calcium regulation; VA is related to vision; VE is the most sensitive to oxygen; therefore, it is an effective antioxidant. 15. the use of sulphite in food is bleached, anti browning, antiseptic and antioxidant. judge 16. in emulsion, more liquid is dispersed phase, the less is continuous phase. (x) 17. in order to candy and preserves moisture, often adding high fructose syrup (V) 18. of the bodys absorption of iron in plant foods fro