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Food Science

Subject : engineering
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)






2. The movement of a solvent through a semipermeable membrane to the side with the higher solute concentration - equalizing solute concentration on both sides of the membrane.






3. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid






4. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.






5. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.






6. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.






7. 70% of finished product ingrediants meet organic criteria






8. Cellulose - hemicellulose - and pectic substances.






9. Part of lactose - the sugar found in milk.






10. If you smell something a lot - you wont smell it anymore.






11. Less than 70% of finished product ingrediants meet criteria






12. Breaks down into dextrins.






13. Starch - glycogen - and fiber are polysaccharides most commonly found in foods. linked together by monosacchardies and are divided into two major groups: digestible (starch and glycogen) abd indigestible (fiber)






14. Imparted by compounds such as caffeine (tea - coffee) - chocolate - and grapefruit (phenolic compound). the ability to taste bitterness can act as a warning system to prevent us from eating toxins. bitter- alkaloids.






15. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.






16. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.






17. Oligo means 'few' 3 to 10 monosaccharides. two most common are raffinose (3) and stachyose (four) they are not digested well in human tract and therefore breakdown into gas.






18. A solvent containing particles that are too large to go into solution - but not large enough to precipitate out. ex. proteins - starches - and fats. (solid in a liquid - liquid in another liquid like dressings - liquid in solid (jams - cheese - butte






19. The chemical bond between two amino acids






20. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)






21. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)






22. Believe in karma. 'good is rewarded with good - evil is awarded with evil' - uncompassionate to eat flesh of another living creature - vegetarianism is followed ( not all are however) - everything is sacred






23. Plants are the primary source of carbs - with exception of milk which contains lactose. muscles from animals can contain some in the form of glycogen - but not much. most are stored in seeds - roots - stems - and fruit of plants. common foods are ric






24. The hydrogens on the same side as a double bond and make a U like formation.






25. The amount of heat required to raise the temperature of 1 gram of a substance 1C






26. Plant proteins (with exception of soybeans and certain grains - quinoa) in an incomplete protein and will support maintenance - but not growth. a protein usually from a plant that does not provide all the essential amino acids.






27. A substance - usually a liquid - in which another substance is dissolved






28. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.






29. A food which is formulates to be consumed or administered internally under the supervision of a physician and which is intended for the specific dietary management of a disease or condition. ex. PKU formulas free of phenylalanine.






30. Largest amount of water present in foods and is easily seperated from the food. ex. fruit






31. Indigestible polysaccharide that are held together by bonds that the body cannot break down. most fibers therefore pass through the body without providing energy. found in plant origin foods especially cereals - veggies and fruits.






32. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.






33. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.






34. Similar to triglycerides in structure - attatched to a glycerol molecule. difference is that one fatty acid is replaced by a compound containing phosphorous - which makes the phospholipd soluble in water. ex. egg yolks - liver - soybeans - and peanut






35. The hydrogens on either side of the double bond - creating a linear configuration.






36. All ingrediants of the finished product are certified 100% organic






37. Creates definitions on labels for meat - poultry - and eggs.






38. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.






39. Conveys a foods texture - consistency - astringency - and temperature.






40. The temperature at which a substance converts from a liquid to a solid state.






41. Bioactive compound (nutrients or non - nutrients) that has health benefits.






42. Proteins contain nitrogen atoms. (amino= amino acids) resemble linked chains - with the links being amino acids joined by peptide bonds. does not remain in a straight chain - the amino acids at different points along the strand are attracted to each






43. Few- three to ten - monosaccharides linked together; these are not as common in foods.






44. The basic building block of matter; individual elements found on the periodic table






45. * The federal food - drug - and cosmetic act - ' a particular use for which a food is represented to be used - including but not limited to 1. supplying a special dietary need that exists by reason of a physical - physiological - pathological or othe






46. Eyes recieve the first impression of foods: shapes - colors - consistency - serving size - and the presence of any outward defects. Color can be decieving and effect choices by consumers. color palette of foods on a plate contributes to or detracts f






47. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.






48. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram






49. Were first identified in 1908. Umami is actually glutamate - an amino acid that imparts the taste of beef broth - but without the salt. not sure where it is located in mouth(possibly roof of mouth or bottom pallet). anything that adds body and a good






50. Have the same basic structure: a carbon with three groups attatched to it: an amine group (- NH2) - and acid group (-COOH) - and a hydrogen atom (H). attached to the carbon at the fourth bond is a side chain called the R group (gives unique identity)







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