[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fwilR3cegYweUut_U_v022oxSrsxO0O_SYQCY5T2XkYU":3},{"answer":4,"createTime":5,"id":6,"options":7,"origin":12,"question":19,"related":20,"source":30,"type":31},[],"2023-06-11 14:08:40",58264989,[8,9,10,11],"糖制品","肉类","咖啡提取物","水果",{"count":13,"courseId":14,"courseImg":15,"courseName":16,"workId":17,"workName":18},102,"404eb208e4d4adf421724ecf5dccb206","https:\u002F\u002Ftihai-oss-cloud.itihey.com\u002Fimg\u002F48eba3395437dd881b1b9275a0ad1028.png","食品化学","work_25567356","水习题","下列食品中,哪类食品的吸着等温线呈S型?( )",[21,32,41,50,59,68,77,80,89,98],{"answer":22,"createTime":5,"id":23,"options":24,"question":29,"source":30,"type":31},[],58264983,[25,26,27,28],"范德华力","氢键","盐键","二硫键","水分子通过( )的作用可与另4个水分子配位结合形成正四面体结构","v1",0,{"answer":33,"createTime":5,"id":34,"options":35,"question":40,"source":30,"type":31},[],58264984,[36,37,38,39],"冰是由水分子有序排列形成的结晶","冰结晶并非完整的晶体,通常是有方向性或离子型缺陷的","食品中的冰是由纯水形成的,其冰结晶形式为六方形","食品中的冰晶因溶质的数量和种类等不同,可呈现不同形式的结晶","关于冰的结构及性质描述有误的是( )",{"answer":42,"createTime":5,"id":43,"options":44,"question":49,"source":30,"type":31},[],58264985,[45,46,47,48],"Rb+","Na+","Mg+","Al3+","稀盐溶液中的各种离子对水的结构都有着一定程度的影响.在下述阳离子中,会破坏水的网状结构效应的是( )",{"answer":51,"createTime":5,"id":52,"options":53,"question":58,"source":30,"type":31},[],58264986,[54,55,56,57],"Cl -","IO3 -","ClO4 -","F-","若稀盐溶液中含有阴离子( ),会有助于水形成网状结构",{"answer":60,"createTime":5,"id":61,"options":62,"question":67,"source":30,"type":31},[],58264987,[63,64,65,66],"蛋白质中的酰胺基","淀粉中的羟基","果胶中的羟基","果胶中未酯化的羧基","食品中有机成分上极性基团不同,与水形成氢键的键合作用也有所区别.在下面这些有机分子的基团中,( )与水形成的氢键比较牢固",{"answer":69,"createTime":5,"id":70,"options":71,"question":76,"source":30,"type":31},[],58264988,[72,73,74,75],"多层水","化合水","结合水","毛细管水","食品中的水分分类很多,下面哪个选项不属于同一类( )",{"answer":78,"createTime":5,"id":6,"options":79,"question":19,"source":30,"type":31},[],[8,9,10,11],{"answer":81,"createTime":5,"id":82,"options":83,"question":88,"source":30,"type":31},[],58264990,[84,85,86,87],"等温线区间Ⅲ中的水,是食品中吸附最牢固和最不容易移动的水","等温线区间Ⅱ中的水可靠氢键键合作用形成多分子结合水","等温线区间Ⅰ中的水,是食品中吸附最不牢固和最容易流动的水","食品的稳定性主要与区间Ⅰ中的水有着密切的关系","关于等温线划分区间内水的主要特性描述正确的是( )",{"answer":90,"createTime":5,"id":91,"options":92,"question":97,"source":30,"type":31},[],58264991,[93,94,95,96],"αW能反应水与各种非水成分缔合的强度","αW比水分含量更能可靠的预示食品的稳定性、安全性等性质","食品的αW值总在0~1之间","不同温度下αW均能用P\u002FP0来表示","关于水分活度描述有误的是( )",{"answer":99,"createTime":5,"id":100,"options":101,"question":106,"source":30,"type":31},[],58264992,[102,103,104,105],"BET在区间Ⅱ的高水分末端位置","BET值可以准确的预测干燥产品最大稳定性时的含水量","该水分下除氧化反应外,其它反应仍可保持最小的速率","单分子层水概念由Brunauer、Emett及Teller提出的单分子层吸附理论","关于BET(单分子层水)描述有误的是( )"]