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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. 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)






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






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






4. Water fearing - non - water soluble






5. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.






6. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)






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






8. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.






9. Part of lactose - the sugar found in milk.






10. Saturated - monounsaturated - and polyunsaturated.






11. Incorporated into the chemical structure of other nutrients such as carbs - fats - and proteins. not easily removed and is resistant to freezing and drying. ex. bread






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






13. 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.






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






15. Accepts foods as posing no risk to health or safety - and therefore does not require mandatory labeling - unless the food contains new allergens - have modified nutritional profiles - or represent a new plant.






16. 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






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






18. Molecules capable of evaporating; like a gas into the air. only volatile molecules in the form of gas carry odor; easier for hot foods than cold ones to be detected






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






20. 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






21. 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.






22. 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






23. 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'






24. 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)






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






26. 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)






27. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)






28. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.






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






30. A food which is formulates to be consumed or administered internally under the supervision of a physician and which is intended for the specific dietary management of a disease or condition. ex. PKU formulas free of phenylalanine.






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






32. 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






33. Disaccharide. table sugar. is one glucose and fructose molecule linked together.






34. 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.






35. Tastes: sweet - sour - bitter - salty - and savory (umami) Sweet: tip of the tongue - Sour: back/side of the tongue - Bitter: back of the tongue - Salty: side/front of the tongue.






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






37. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.






38. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)






39. A unit of genetic information in the chromosome.






40. ( 5-C long) contributes to the structure of many vegetable gums and fibers.






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






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






43. Breaks down into dextrins.






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






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






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






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






49. 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.






50. 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.







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