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• 30.The ______is defined as the time required for a 90% reduction in the microbial(A)Z value (B) D va
• 31.The______ is the first major phase in a batch fermentation process, denoting the timetaken by the
• 32.Sucrose is a disaccharide consisting of the monosaccharides ______and glucose.(A) galactose (B) m
• 33.Tempeh is a ______based fermentation product that contains over 40% protein.(A) rice (B) soybean
• 34.______chromatography is based on electrostatic interactions between solute andstationary phase.(A
• 35.Safety of cercal grains is better assured by appropriate storage including______rotation.(A) LIFO
• 36.______is the least sweet and least soluble of the sugars.(A) Xylose (B) Lactose (C) Sucrose (D) G
• 37.______detector can be used to measure the absorption of radiation bychromophore-containing compou
• 38. ELISA stands for Enzyme-Linked ______Assay.(A) Inhibition (B) Induction (C) Immunosorbent (D) Im
• 39.Dry ashing refers to the use of a muffle furnace capable of maintaining temperatures of______℃(A)
• 40. ______is a process where a liquid is dispersed into droplets in a gas.(A) Atomization (B) Crysta
• 41.HACCP stands for Hazard Analysis and Critical ______Point.(A) Conversion (B) Control (C) Continuo
• 42.______is the most abundant protein found in mammals.(A) Casein (B) Collagen (C) Ovoglobulin (D) O
• 43.______should not be consumed by those with the genetic disease phenylketonuria(PKU) because the p
• 44. Phospholipids are similar to triglycerides but contain only fatty ______acids esterified to glyc
• 45. The lactic acid bacteria produce lactic acid principally as the end product of ______fermentatio
• 46.Blanching is used to ______enzymatic activity in vegetables and some fruits beforefurther process
• 47.Water has strong ______bonds to hold the two hydrogen atoms and one oxygen atomtogether.(A) hydro
• 48.______fermentation is carried out in a stirred tank reactor with an initial amount ofmedium； duri
• 49.______processing involves the application of high-voltage pulses to foods locatedbetween a series
• 50.______refers to the occurrence where starch reverts to a more crystallinestructure upon cooling.(
• 1. 尺神經溝(groove for the ulnar nerve)位於?(A) 橈骨(radius)於尺骨(ulna)(B) 肱骨(humerus)與橈骨(C) 尺骨與腕骨(D) 肱骨與尺骨
• 8.下列哪一個 SQL 指令不屬於資料操作語言(Data Manipulation Language)？(A) INSERT (B) UPDATE (C) DELETE (D) CREATE
• 9.運用系統發展週期(SDLC)來開發專案時，下列哪一個階段的輸出(output)需包括所有相關流程、輸入畫面、產生報表之規格、使用的資料庫等，甚至明確地指出要採用下列哪一種程式語言來開發？(A)專案
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