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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. 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.
disaccharides
solubility
incomplete protein
nutrigenomics
2. The ability of one substance to blend uniformly with another.
Chemical Basis of Bitterness
solubility
dextrose
gustatory cells
3. A digestive juice made by the liver from cholesterol and stored in the gall bladder.
Chemethesis...
bile
oligosaccharides
functions of carbs
4. The clotting or precipitation of protein in a liquid into a semisolid compound.
coagulation
lipids
Odor: 2 different classifications
Five Taste Stimuli and Location on Tongue
5. The amount of heat required to raise the temperature of 1 gram of a substance 1C
microorganism
specific heat
colloidal dispersion
Taste
6. One fiber that is NOT a carbohydrate. instead of saccharides it consists of long chains of phenolic alcohols linked together and high concentrations results in tough - stringy texture. ex. celery and carrots.
Organic
Hearing
lignin
functions of carbs
7. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.
galacturonic acid
heat of vapoization
free water
Food: Religion and Judaism
8. Two monosacchardies linked together
taste buds
polysaccharides
disaccharides
ionize
9. 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.
gustatory cells
Water and Function
Food: Religion and Judaism
diverticulosis...
10. 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'
galacturonic acid
Culture
trans fatty acid
gustatory cells
11. 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
Nutraceutical
composition of proteins
Conversions to know
enzyme
12. An unstable solution created when more than the maximum solute is dissolved in solution.
fiber
bile
polyusaturated fatty acids
supersaturated solution
13. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)
Foods created with biotechnology
essential nutrients
functions of carbs
microorganism
14. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness
Taste Interactions
free water
polysaccharides
Arabinose
15. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
six key elements of living things
Contains Organic Ingrediants
lipids
Taste
16. A unit of genetic information in the chromosome.
Gene
Monosaccharides
Monosaccharides
fatty acid structure
17. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.
water activity
hydrophylic
fatty acid structure
Modified Foods
18. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)
pectin substances
oligosaccharides
Conventional Foods: Cancer Risk Reduction
Genetically modified foods (GMO's)
19. 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
Modified Foods
Food: Religion and Islam
precipitate
Five Taste Stimuli and Location on Tongue
20. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)
Monograph
six key elements of living things
hemicellulose
disaccharides
21. 70% of finished product ingrediants meet organic criteria
specific heat
functions of carbs
Made with Organic Ingrediants
Odor: Classification 1st group
22. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.
polyusaturated fatty acids
consistency
Medical Foods
disaccharides
23. 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.
disaccharides
specific heat
Conversions to know
fiber
24. 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.
Monosaturated fatty acids
Food: Religion and Islam
Astringency
pH scale
25. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)
Taste Interactions
supersaturated solution
Gene
solution
26. 24000 smells on an average person; trained profession can sense almost 10 -000. odor is detected by volatile (very low concentration) levels ( very few ppm to smell something) and has to be in the air to sense. 3rd most important sense.
conventional foods
freezing point
essential nutrients
Odor
27. 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.
osmosis
hydrolysis
water activity
incomplete protein
28. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.
Concerns about Food Biotechnology: Religous/ Cultural Concerns
precipitate
fructose
saturated fatty acids
29. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.
Modified Foods
glycogen
cellulose
plant stanol esters
30. A solution holding the maximum amount of dissolved solute at room temperature.
flocculation
water activity
saturated solution
Volatile Molecules
31. Described as coarse - grainy - sandy - crisp - fine - dry - moist - greasy - smooth - lumpy - rough - sticky - tough - solid - porous - bubbly - or flat. *tenderness is somewhat dependent on texture (from teeth)
Medical Foods
Texture in the mouth
lignin
solubility
32. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
Food Group Plan
Oligosaccharides
dextrose
molecule
33. Plants - animals - or microorganisms that have had their genes altered through genetic engineering using the application of rDNA technology.
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34. Triglycerides (fats and oils) - phospholipids - and sterols.
Chemical Basis of Salty Tastes
three major edible lipids groups
Carbohydrates
distillation
35. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.
Conventional Foods: Intestinal Health Maintenance
lipids
water activity
microorganism
36. One saccharide.
Food: Religion of Hinduism
Monosaccharides
biotechnology
glycogen
37. 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.
polysaccharides
ionize
Conventional Foods: Urinary Tract Function
Conventional Foods: Cancer Risk Reduction
38. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.
Monosaturated fatty acids
Concerns about Food Biotechnology: Gene Contamination
amino acids
Nutraceutical
39. ( 5-C long) contributes to the structure of many vegetable gums and fibers.
Arabinose
Food: Religion of Seventh- Day Adventist Church
osmotic pressure
Denaturation
40. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah
Food: Religion of Mormons
Water and Function
free water
cellulose
41. 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.
saturated fatty acids
solubility
Food Group Plan
odor and adaptation
42. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.
emulsifier
cis fatty acids
100% organic
lignin
43. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)
Monosaccharides
Conventional Foods: Cancer Risk Reduction
Monosaturated fatty acids
Food: Religion and Islam
44. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.
hydrolysis
Calories Sources per gram
Made with Organic Ingrediants
fructose
45. 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.
disaccharides
Gene
Oligosaccharides
Protein gels
46. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
Hearing
Odor: 2 different classifications
lipids
hydrophylic
47. 1 has 6 groups - 2nd has 4 groups.
Chemical Basis of Sour Taste
inulin
Odor
Odor: 2 different classifications
48. 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
hydration
dietary fiber
Functions of proteins in food
Sterols
49. 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.
functions of carbs
lipids
ionize
Foods using Biotechnology categories
50. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.
emulsifier
distillation
Concerns about Food Biotechnology: Gene Contamination
melting point