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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.
  • 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. Water - carbohydrates - lipids - protein - vitamins - and minerals.






2. 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.






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






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






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






6. 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'






7. There are 4 - actual food (corn) - foods derived from or containing ingrediants of actual food. (cornmeal) - foods containing single ingrediants or additives from GMO's (amino acids - vitamins - colors) - foods containing ingrediants obtained from en






8. Address the obesity epidemic. one out of every 4 are classified as obese. women today consume 2403/day (1600) and men 3067/day (2 -400-2600)






9. 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






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






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






12. Cranberry juice reduces bacterial concentrations in urine.






13. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)






14. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.






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






16. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid






17. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.






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






19. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.






20. ( 5-C long) contributes to the structure of many vegetable gums and fibers.






21. 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






22. Water loving - water soluble






23. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






24. 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.






25. 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






26. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)






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






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






29. Triglycerides (fats and oils) - phospholipids - and sterols.






30. 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.






31. 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.






32. Measures the amount of available (free) water in foods. water activity ranges from 0 to the highest value of 1.00 - which is pure water. determines perishability- thus high in water content such as meat - milk - veggies and fruits are more prone to m






33. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.






34. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.






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






36. 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






37. 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.






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






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






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






41. 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)






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






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






44. 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.






45. A solution holding the maximum amount of dissolved solute at room temperature.






46. 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.






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






48. 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






49. To seperate or settle out of a solution






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







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