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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. A digestive juice made by the liver from cholesterol and stored in the gall bladder.
Conversions to know
Texture in the mouth
bile
Five Taste Stimuli and Location on Tongue
2. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram
Foods using Biotechnology categories
hydrophobic
Calories Sources per gram
molecule
3. Many monosaccharides linked together in long chains; these include starch and fibers.
disaccharides
polysaccharides
Starch: digestible polysaccharide
Sterols
4. A unit of genetic information in the chromosome.
melting point
Monograph
Water Content in Food
Gene
5. Not found on the flat - central surface but on the tongues underside - sides - and tip. decrease over time (explains why babies are more picky then elders.)
kosher
Taste
taste buds
conventional foods
6. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.
dietary fiber
Functions of proteins in food
The FDA and Genetically Engineered Foods
galacturonic acid
7. Two monosacchardies linked together
Odor
colloidal dispersion
disaccharides
Foods High in Carbs
8. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.
Arabinose
Food: Religion of Buddhism
Factors Influencing food choice
distillation
9. The tmperature at which a liquid changes to a solid
Flavor
Monosaturated fatty acids
pectin substances
freezing point
10. 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
colloidal dispersion
fatty acid structure
Organic
Factors Influencing food choice
11. Relating to the sense of smell. humans have 10-20million olfactory cells.
molecule
gram
Concerns about Food Biotechnology
Olfactory
12. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.
Odor: Classification 2nd group
galacturonic acid
Functions of proteins in food
Types of fatty acids
13. Less than 70% of finished product ingrediants meet criteria
Contains Organic Ingrediants
melting point
Antioxidant
colloidal dispersion
14. 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.
saturated fatty acids
functions of carbs
atoms
fiber
15. Numerous roles: sweetness - solubility - crystillazation - color - moisture - absorption - texture - fermentation - and preservation.
pH scale
pectin substances
functions of carbs
hemicellulose
16. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.
Sight
Gene
polyusaturated fatty acids
Astringency
17. Largest amount of water present in foods and is easily seperated from the food. ex. fruit
free water
Things that affect Flavor
Calorie Control
oligosaccharides
18. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)
latent heat
ionize
Foods High in Carbs
nutrients
19. Water - carbohydrates - lipids - protein - vitamins - and minerals.
Six Basic Nutrient Groups
complete protein
Volatile Molecules
phospholipids
20. Comes from the chemical configuration of its molecule. many substances yield sweet tastes such as sugars - glycols - alcohols - and aldehydes. little is known about sweet taste receptors and how 'sweetness' occurs. increase glycols= increase sweetnes
Monosaturated fatty acids
Touch
Chemical Basis of Sweetness
galacturonic acid
21. 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
Thrifty Food Plan
Things that affect Flavor
Foods created with biotechnology
freezing point
22. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.
Foods high in lipids
Odor: Classification 2nd group
emulsifier
Organic
23. Allergies - gene contamination - and religous/cultural objections.
Concerns about Food Biotechnology
solvent
inulin
hydrophobic
24. 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.
Types of fatty acids
latent heat
Foods High in Carbs
Odor
25. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.
melting point
Chemical Basis of Bitterness
100% organic
P/S ratio
26. The amount of heat required to raise the temperature of 1 gram of a substance 1C
odor and adaptation
specific heat
plant stanol esters
colloidal dispersion
27. 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
Denaturation
Foods for Special Dietary Use
Functional Food
28. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.
ionize
Monosaccharides
Monograph
Concerns about Food Biotechnology: Allergies
29. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)
Concerns about Food Biotechnology: Gene Contamination
functions of lipids in foods
Oligosaccharides
glycogen
30. The hydrogens on the same side as a double bond and make a U like formation.
Chemical Basis of Savory (umami) tastes
six key elements of living things
Touch
cis fatty acids
31. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.
Antioxidant
plant stanol esters
triglycerides
glycogen
32. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.
Functions of proteins in food
Questions to ask if product is 'Natural'
lignin
gustatory cells
33. 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
Volatile Molecules
Foods using Biotechnology categories
hemicellulose
polysaccharides
34. 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.
composition of proteins
Ribose
glycogen
P/S ratio
35. Water loving - water soluble
essential nutrients
hydrophylic
colloidal dispersion
Foods high in lipids
36. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.
osmotic pressure
Odor: Classification 2nd group
Medical Foods
latent heat
37. The temperature at which a heated liquid begins to boil and changes to a gas
freezing point
boiling point
Genetically modified foods (GMO's)
Halal
38. Food that is 'fit - right - proper' to be eaten according to jewish dietary laws. (people who purchase kosher: moslems - seventh- day adventists - vegetarians - individuals with allergies or food intolerances.)
Nutraceutical
glycogen
kosher
hemicellulose
39. The idea - customs - skills - and art of a group of people in a given period of civilization.
hydration
Culture
polysaccharides
lignin
40. 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.
100% organic
Conversions to know
maltose
Flavor
41. Food components that nourish the body to provide groth - maintenance - and repair
cis fatty acids
Concerns about Food Biotechnology: Gene Contamination
nutrients
emulsion
42. Combining two saccharides. three most common are sucrose - lactose - and maltose.
boiling point
odor and adaptation
Food: Religion of Mormons
disaccharides
43. 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.
Contains Organic Ingrediants
dietary fiber
Proteins
phospholipids
44. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.
Flavor
enzyme
hydrolysis
Odor: 2 different classifications
45. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)
six key elements of living things
saturated fatty acids
disaccharides
diverticulosis...
46. 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
cellulose
Five Taste Stimuli and Location on Tongue
taste buds
Odor: 2 different classifications
47. 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.
The FDA and Genetically Engineered Foods
biotechnology
Concerns about Food Biotechnology: Gene Contamination
colloidal dispersion
48. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.
colloidal dispersion
consistency
Protein gels
USDA
49. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)
Things that affect Flavor
Contains Organic Ingrediants
Conventional Foods: Heart Health
osmotic pressure
50. Solid - liquid - or gas compound dissolving in another substance.
trans fatty acid
microorganism
Taste Interactions
solute