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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. Kosher animals allowed - blood not allowed - mixing of milk and meat not allowed or consumed in same meal - kosher foods allowed -3 food groups: meat - dairy - pareve (no meat or dairy) - seperate plates - seperate kitchen - seperate meals.






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






3. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.






4. Comes from the chemical configuration of its molecule. many substances yield sweet tastes such as sugars - glycols - alcohols - and aldehydes. little is known about sweet taste receptors and how 'sweetness' occurs. increase glycols= increase sweetnes






5. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.






6. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.






7. Relating to the sense of smell. humans have 10-20million olfactory cells.






8. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.






9. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.






10. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.






11. A unit of genetic information in the chromosome.






12. 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






13. To seperate a neutral molecule into electriclly charged ions. ex. when sodium chloride dissolves in water - it ionizes into individual ions of sodium and chloride.






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






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






16. 1. does the product contain an artificial ingrediant - a chemical preservative - or any synthetic or artifical ingredient? 2. are the product and its ingredients only minimally processed?

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17. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.






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






19. Some people for religous and cultureal reasons do not want certain animal genes to be appearing in plant foods. ex. if swine genes inserted into vegetables for some purpose - those vegetables would not be considered kosher.






20. The body can only synthesize only about half of the compounds it requires in order to manufacture the proteins needed for the body. these substances needed for protein manufacture are amino acids. 9 are essential and must be obtained from the diet.






21. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah






22. 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






23. The most abundant compunds on earth. plant cell walls. long chains of repeating glucose molecules however do not branch - and cannot be digested by human enzymes; therefore cellulose fiber is not absorbed - provides no calories - and simply passes th






24. Small hair- like projections of cilia from the gustatory cells that relay a message to the brain which impulses a sensation that we recognize as 'taste'






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






26. Combination of perceptions 1. eyes - 2. touch of fingers and eating utensils - 3. mouthfeel as detected bby teeth and nerves in mouth. obvious in foods like popcorn - liver - crackers - potatoe chips - cereals - and celery.






27. Most common hexose ( 6-C long) found in foods and the major sugar in blood. exisits as a repeating saccharide unit in starch and glycogen - and incorporated into many fibers.






28. Water fearing - non - water soluble






29. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.






30. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.






31. The ability of one substance to blend uniformly with another.






32. The fats and oils in foods. they differentiate in two ways. 1. fats are solid at room temperature - whereas oils are liquid. 2. fats are usually derived from animal sources - whereas oils are from plants.






33. 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.






34. vegetarian diet is recommended (but not required - 40% vegetarians) - majority are lacto- vegetarians (allow milk and egg products) - meal snacks - hot spices - alcohol - tea - and coffee are discouraged.






35. Saturated - monounsaturated - and polyunsaturated.






36. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.






37. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)






38. The amount of heat required to convert a liquid to gas






39. 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.






40. A partial gel in which only some of the solid particles colloidally dispersed in a liquid have solidified. ex. full gels like cheese and yogurt. (when milk is heated and proteins precipitate out and end up coating bottom)






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






42. 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






43. 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.






44. 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)






45. Large - intricate molecules consisting of interconnected rings of carbon atoms with a variety of side chains attached. many compounds important in maintaining the human body are sterols - including cholesterol - bile - both sex and (estrogen and test






46. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)






47. Many monosaccharides linked together in long chains; these include starch and fibers.






48. A summary sheet (fact sheet) describing a substance in terms of name (common and scientific) - chemical constituents - functional uses (medicinal and common) - dosage - side effects - drug interactions - and references.






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






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)