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Test your basic knowledge |
Food Science
Start Test
Study First
Subject
:
engineering
Instructions:
Answer 50 questions in 15 minutes.
If you are not ready to take this test, you can
study here
.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.
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 chemical bond between two amino acids
Concerns about Food Biotechnology: Religous/ Cultural Concerns
molecule
peptide bond
fatty acid structure
2. Different from one another in two major ways: their length - which is determined by number of carbon atoms - 2. their degree of saturation which is determined by the number of double bonds b/w carbon atoms. consist of an acid group and a methyl group
hydrophobic
solution
pectin substances
fatty acid structure
3. Many monosaccharides linked together in long chains; these include starch and fibers.
polysaccharides
nutrigenomics
Sight
dietary fiber
4. One saccharide.
Foods High in Carbs
Five Taste Stimuli and Location on Tongue
Monosaccharides
nutrients
5. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.
freezing point
Foods High in Carbs
triglycerides
disaccharides
6. Food components that nourish the body to provide groth - maintenance - and repair
functions of carbs
Antioxidant
precipitate
nutrients
7. How certain foods that are not physically hot or cold appear to give the impression of being hot or cold (salsa - cucumbers - mints) when placed on the tongue. with peppers - creates a different hot due to chemical capsaicin which many enjoy.
latent heat
Volatile Molecules
Culture
Chemethesis...
8. The ability of proteins to dissolve in and attract water. allows proteins to form a gel- an intricate network of protein strands that trap water - resulting in a firm structure. aid in dough formation
sucrose
galactose
consistency
hydration
9. A unit of genetic information in the chromosome.
emulsion
hydrolysis
Gene
Questions to ask if product is 'Natural'
10. Comes from the acids in food. related to the concentration of hydrogen ions (H1) which are found in natural acids of fruits - vinegar and certain vegetables. Sours increase acid.
Chemical Basis of Sour Taste
Antioxidant
Conversions to know
inulin
11. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.
Denaturation
Inorganic Compounds
taste buds
cellulose
12. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.
distillation
Concerns about Food Biotechnology: Allergies
Flavor
Medical Foods
13. 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.
polysaccharides
triglycerides
Halal
Glucose
14. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.
hydrophylic
disaccharides
saturated fatty acids
nutrigenomics
15. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.
taste buds
Conventional Foods: Urinary Tract Function
microorganism
Odor: Classification 2nd group
16. 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
Calorie Control
Foods High in Carbs
Starch: digestible polysaccharide
USDA
17. The amount of heat required to raise the temperature of 1 gram of a substance 1C
specific heat
functions of lipids in foods
Foods using Biotechnology categories
colloidal dispersion
18. Promotes vegetarianism (but not all) - against their belief to injure or kill a person or animal - reject poultry - eggs - and flesh of any animal and do not eat garlic - onions - mushrooms - turnips - lentils - or tomatoes. (strict hindus) - dairy f
Food: Religion of Hinduism
solute
Nutraceutical
lactose
19. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)
Thrifty Food Plan
essential nutrients
Foods created with biotechnology
Functions of proteins in food
20. 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
Monosaturated fatty acids
Sterols
water activity
Conventional Foods: Cancer Risk Reduction
21. The amount of heat required to convert a liquid to gas
Calorie Control
gram
Chemical Basis of Salty Tastes
heat of vapoization
22. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.
glycogen
hydrolysis
maltose
oligosaccharides
23. * 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
Protein gels
latent heat
Foods for Special Dietary Use
Types of fatty acids
24. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)
melting point
molecule
bile
Hearing
25. Are composed of carbon - hydrogen and oxygen atoms but in different proportion from carbs. not water soluble - but can dissolve in organic solvents not used in food prep such as acetone - ether - and benzene. ex. acetic acid because molecule is so sm
Modified Foods
composition of lipids
common fibers
Monosaccharides
26. The idea - customs - skills - and art of a group of people in a given period of civilization.
biotechnology
Culture
maltose
nutrients
27. 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.
Modified Foods
Medical Foods
fiber
Touch
28. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.
saturated solution
nutrients
Monosaturated fatty acids
Types of fatty acids
29. Cause puckering of the mouth - is possibly due to drawing out proteins naturally found in the mouth's saliva and mucous membranes. ex. cranberries - lemon juice - and vinegar.
three major edible lipids groups
Astringency
consistency
specific heat
30. Located only in the liver and muscles. served as a reserve of energy. can be r hydrolyzed to release glucose needed to maintain blood glucose levels.
glycogen
ionize
hydrophobic
Questions to ask if product is 'Natural'
31. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
Chemical Basis of Sour Taste
Taste
cis fatty acids
emulsion
32. 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)
Five Taste Stimuli and Location on Tongue
lignin
amino acids
Ribose
33. The ability of one substance to blend uniformly with another.
solubility
coagulation
Oligosaccharides
pectin substances
34. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.
dietary fiber
six key elements of living things
Food Group Plan
Odor: Classification 1st group
35. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)
saturated solution
hydrophylic
Conventional Foods: Intestinal Health Maintenance
peptide bond
36. 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.
Oligosaccharides
taste buds
free water
Starch: digestible polysaccharide
37. Animals not allowed - blood not allowed - improper slaughtering method - carrion (decaying carcass) not allowed - intoxicants not allowed - kosher foods - no alcohol - no pork - no tea and coffee
Food: Religion and Islam
water activity
100% organic
Concerns about Food Biotechnology
38. Expectations of flavor - time of day - taste less as we age - women taste more than men (women have more taste buds) - temperature (warmer=sweeter) - In fat (going to taste more) and flavors last longer - soluble in fat= better - more satisfying - pa
plant stanol esters
Things that affect Flavor
Glucose
Culture
39. Water loving - water soluble
nutrigenomics
dextrose
hydrophylic
Foods high in lipids
40. Part of lactose - the sugar found in milk.
Food: Religion and Islam
Astringency
galactose
Chemical Basis of Sour Taste
41. Cranberry juice reduces bacterial concentrations in urine.
Touch and Texture
Conventional Foods: Urinary Tract Function
cellulose
triglycerides
42. A food or beverage that imparts physiological benefits that enhance overall health - prevents or treats a disease or condition - and/or improves physical/mental performance.
latent heat
Proteins
Touch
Functional Food
43. Previously called genetic engineering - describes the alteration of a gene in bacterium - plant - or animals for th epurpose of changing one or more of its characteristics
Odor: Classification 2nd group
biotechnology
Monograph
Organic
44. Water fearing - non - water soluble
hydrophobic
phospholipids
common fibers
100% organic
45. A diet- planning tool that 'groups' foods together based on nutrient and calorie content and then specifies the amount of servings a person should have based on their recommended calorie intake.
protein complementation
Food Group Plan
Odor: Classification 1st group
Food: Religion of Seventh- Day Adventist Church
46. 1 has 6 groups - 2nd has 4 groups.
six key elements of living things
Chemical Basis of Sweetness
Odor: 2 different classifications
polysaccharides
47. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water
Water Content in Food
Oligosaccharides
Things that affect Flavor
Denaturation
48. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)
oligosaccharides
Odor: Classification 2nd group
Conventional Foods: Cancer Risk Reduction
Modified Foods
49. 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
Denaturation
Food: Religion of Buddhism
Concerns about Food Biotechnology: Religous/ Cultural Concerns
solubility
50. A unit composed of one or more types of atoms held together by chemical bonds
odor and adaptation
molecule
Foods high in lipids
freezing point