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110年 - 110 國立臺灣大學_碩士班招生考試_食品科技研究所丙組:食品加工學#101178
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8.請以比目魚為例,畫出生產冷凍魚片的加工流程圖,並選擇其中三個步驟,詳細 說明其中所使用的核心技術原理及對冷凍鱼片品質之影響。(15分)
相關申論題
9.高靜水壓殺菌(high hydrostatic pressureprocessing)為新興常溫食品加工技術,請簡述該技術之作用原理,並以新鲜草莓之殺菌為例,討論該技術之優點與缺點。 (15分)
#424228
(1) How many stereoisomers can be obtained by hydrogenation of both double bonds in the following compound? (5%)
#424229
(2) Which H in the following compound should exhibit the highest reactivity towards radical substitution? (5%)
#424230
(3) How many kinds of nonequivalent H's are there in (A) and (B)? (10%)
#424231
(4) Give the structure for a compound C2H2BrCl, that has two doublets, coupling constant = 16 Hz in 1H NMR spectroscopy. (5%)
#424232
(5) Treatment of A with aqueous acid gives a single compound, (B). B can be converted to an oxime. B can be oxidized to HOOC(CH2)4COOH. Give the structure of B. (5%)
#424233
(6) Determine the formal charges on O and B in H2O:BF3. (10%)
#424234
(7) Briefly state why cyclooctatetraene is nonaromatic. (5%)
#424235
(8) The E2 dehydrohalogenation of 2-chloro-2,3-dimethylbutane can lead to A and B. A does not show C=C vibrational absorption. B has a C=C absorption peak at. Give structures of A and B. (10%)
#424236
(9) Indicate which compound (H2S or H2Se) is more acidic. (5%)
#424237
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110年 - 110 國立臺灣大學_碩士班招生考試_食品科技研究所丙組:食品加工學#101178
110年 · #101178
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