Test your basic knowledge |

Food Science

Subject : engineering
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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. 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.






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






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






4. 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






5. 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.






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






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






8. 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.






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






10. A mixture in which particles too large to go into solution remain suspended in the solvent. ex. mixing cornstarch and water results in suspension in which the starch grains float within the liquid. used in chinese cooking. colloidal dispersion.






11. 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.






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






13. 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.






14. 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)






15. 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.






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






17. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water






18. 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






19. Cranberry juice reduces bacterial concentrations in urine.






20. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)






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






22. USDA has 4 food plans/ levels that can feed a family to meet 100% of nutritional needs - not great quality however - barely get by. - food stamps






23. Two glucose molecules linked together. disaccharide. also known as malt sugar. primarily used in the production of beer and breakfast cereals. is produced whenever starch breaks down. ex. germinating seeds - during starch digestion.






24. The chemical bond between two amino acids






25. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.






26. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid






27. Meat - poultry - fish and shellfish - milk(dairy) - and eggs is complete protein. a protein - usually from an animal source that contains all the essential amino acids in sufficient amounts for the body. supports maintanence and growth.






28. 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'






29. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)






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






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






32. 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)






33. Metric unit of weight. 1g= 1mL of water






34. A digestive juice made by the liver from cholesterol and stored in the gall bladder.






35. To seperate or settle out of a solution






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






37. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.






38. An important component of nucleosides. plays an important role of vitamin B12 (riboflavin) and part of RNA - DNA and energy yielding ATP (5-C long)






39. A unit of genetic information in the chromosome.






40. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.






41. 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






42. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.






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






44. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.






45. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.






46. 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






47. The temperature at which a heated liquid begins to boil and changes to a gas






48. Combining two saccharides. three most common are sucrose - lactose - and maltose.






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






50. Fruit sugar found primarily in fruits and honey. sweetest of all sugars but is not used often because it can cause excess stickiness in candy - overbrowning in baked goods - and lower freezing temps in ice creams. (6-C long)