For the batch of jam prepared with 1.0% Pectin Z by mass, as storage time increased, the TMA concentration:
","rationale_html":null,"correct_answer":["G"],"equiv_key":"6d4a27339ec95ddec646dba1","has_media":false,"has_mathml":false,"has_table":false,"section_label":"Science","options":[{"label":"F","content_html":"increased only.
","ord":0},{"label":"G","content_html":"decreased only.
","ord":1},{"label":"H","content_html":"increased and then decreased.
","ord":2},{"label":"J","content_html":"decreased and then increased.
","ord":3}],"passage":{"id":"act_practice_pdf:pt2:science:p6","source_id":"act_practice_pdf","form_id":"act_practice_pdf:pt2","section":"science","number":"VI","kind":null,"title":null,"content_html":"Antioxidants are substances that can protect against cellular damage. Over time, antioxidants break down. Antioxidants break down faster when exposed to light or added heat. Blackberries are a good source of antioxidants such as total monomeric anthocyanins (TMA). Scientists conducted an experiment to study how different types and concentrations of pectin (a substance used in jam production) affect the breakdown of TMA in blackberry jam during 6 months of storage. Experiment The scientists obtained fresh blackberries and determined that the concentration of TMA was 200 mg TMA per 100 g of blackberries. The scientists then made 9 batches of blackberry jam. Each batch used 1 of 3 types of pectin (Pectin X, Y, or Z) at 1 of 3 concentrations (0.3%, 0.7%, or 1.0% by mass). For each batch, 6 identical transparent jars were obtained. Each batch was equally portioned into its 6 jars, which were then capped and submerged in boiling water for 10 min. All jars were then placed in a dark storage area maintained at 20°C. Jars from each batch were selected after storage times of 1 day, 1 month, 3 months, and 6 months. Once selected, a jar was removed from storage, and its contents were analyzed for TMA concentration before being discarded. The results are shown in Table 1. Table 1 TMA concentration (mg/100 g of Pectin at a storage time of: Pectin concentration type (% by mass) 1 day 1 month 3 months 6 0.3 32 27 24 17 X 0.7 34 31 27 20 1.0 37 34 30 22 0.3 36 31 28 21 Y 0.7 39 37 32 26 1.0 41 39 34 28 0.3 23 19 15 10 Z 0.7 26 22 20 13 1.0 28 25 20 15 Table adapted from Mariana-Atena Poiana et al., “Assessing the Effects of Different Pectins Addition on Color Quality and Antioxidant Properties of Blackberry Jam.” ©2013 by Poiana et al. jam) months
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