Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Y2S1_HSI2007 : Deconstructing food > Week 10 : Meaning of food > Flashcards

Week 10 : Meaning of food Flashcards

1
Q

[PART 1 : GROWING FOOD]

In the past, selective breeding was used to make desirable variations of crops. What is the the drawback with selective breeding?

A

It is a very random, long process

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

[PART 1 : GROWING FOOD]

What is a Genetically Modified Organism (GMO) ?

A

Organisms whose genetic material (DNA) which has been modified in a way that does not occur naturally(i.e. addition of gene from another organism into DNA of current organism)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

[PART 1 : GROWING FOOD]

What are some of the common applications of GMOs?

A
  • Plants with disease resistance
  • Plants with natural insecticidal abilities (Bt crops, bacteria gene incorporated into plant DNA)
  • Fruits that are resistant to enzymatic browning (by altering enzyme gene)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

[PART 1 : GROWING FOOD]

What is trans-genic and cis-genic modification?

A

Trans-genic modification involves the introduction of genes from exogenous (outside) species into an organism

Cis-genic modification involves the introduction of genes from same species into an organism

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

[PART 1 : GROWING FOOD]

What is the CRISPR-cas system?

A

CRIPSR is a gene-editing technology that modifies DNA through :

  • locating a targeted sequence (Ctrl+F)
  • Cutting the sequence in half (Ctrl+X)

-dropping nucleotide bases in DNA –> so organism dont have instructions to produce certain genes

  • copying certain bases and pasting it somewhere else
    (Ctrl+C, Ctrl+V)

CRIPSR = Clustered Regularly Interspaced Short Palindromic Repeats (dont need memo name)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

[PART 1 : GROWING FOOD]

Which product(s) is/are considered GMOs (based on definition)?

  1. Cis-genic modified foods
  2. Trans-genic modified foods
  3. CRIPSR modified foods
A

1 and 2.

GMOs involved introduction of a gene from another organism into current organism

However, for CRIPSR, you are only editing the gene without introducing genes from any other organism

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

[PART 1 : GROWING FOOD]
What are the 4 main principles of organic farming?

A
  1. No chemical residue
  2. No pesticide residue
  3. Using animal manure (shit) as fertiliser
  4. Allow use of chlorine compounds with limits in residual Cl
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

[PART 1 : GROWING FOOD]

Compare the chemical, biological, nutritive, environmental aspects of organic and non-organic food

A

Chemical : Although organic food has way lower number of samples with chemical residues than non-organic, it does not match with expectations that all organic foods are residue free

Biological : Pathogen load of organic foods higher due to use of animal poop.

Nutrition : Organic produce is not better in nutrition.

Environmental : Organic produces leads to
- less CO2 emissions

  • higher biodiversity (creates more diverse and ecologically rich environments)
  • better soil (low nitrate leeching out to pollute water, higher organic content)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

[PART 1 : GROWING FOOD]

What are the 3 types of urban farming?

A
  1. Indoor farming
  2. Rooftop farming
  3. Vertical farming
  4. Community gardens
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

[PART 1 : GROWING FOOD]

What are the 3 technologies used in vertical farming?

A
  1. Hydroponics : usage of a liquid nutrient medium instead of soil. Roots of plants submerged in liquids
  2. Aeroponics : liquid nutrient nutrient is applied the roots of crops in mist form
  3. LED technology : utilises visible light spectrum to replicate sunlight
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

[PART 1 : GROWING FOOD]

What is the effect of light intensity on colour of leaves?

A

Higher light intensity triggers anthocyanin pigments in leaves as a form of protection against harsh light, causing leaves to turn red.

Leaves : green –> but expose to harsh intensity, stress –> red pigment released as a protection mechanism

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

[PART 1 : GROWING FOOD]
How does the wavelength of light affect the morphology (shape/appearance of leaves)?

A

As fraction of blue light increases (warm –> neutral –> cool), leaf expansion decreases, become smaller

(blue light suppresses growth. Natural sunlight : yellow, a warm colour)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

[PART 2 : MAKING FOOD]

What are alternative proteins?

A

Proteins that are produced from sources that have low environmental impact, intended to replace established protein sources

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

[PART 2 : MAKING FOOD]

List the 5 different types of alternative proteins.

A
  1. Plant proteins
  2. Insect proteins
  3. Myco-proteins
  4. Algae protein
    5.Lab cultured proteins
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

[PART 2 : MAKING FOOD]

What is the challenge faced in plant proteins?

A

Hard to emulate species-specific flavours derived from animal fat (pork/chicken/beef taste)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

[PART 2 : MAKING FOOD]
What is extrusion used for in plant proteins?

A

It is to mimic meat fibres (myofibirils).

The temperature and mechanical action during extrusion denature protein and hence affect product texture. (tender, softer texture)

17
Q

[PART 2 : MAKING FOOD]
Some insect species are complete protein sources. True or False?

A

True

18
Q

[PART 2 : MAKING FOOD]

What are some challenges with insect proteins? [3]

A
  1. Flavour and texture
  2. Safety : potentially allergenic (shellfish allergies)
  3. Economic : no protein isolate due to large cost
19
Q

[PART 2 : MAKING FOOD]

What is mycoprotein?

A

Protein made from filamentous fungus (mold), cultivated through fermentation.

20
Q

[PART 2 : MAKING FOOD]

What are some challenges with mycoprotein? [2]

A
  1. Flavour : neutral taste, lacks species-specific meat flavours
  2. Safety : Lack of research on potential allergens; some consumers reported adverse reactions
21
Q

[PART 2 : MAKING FOOD]

Algae proteins are usually complete and have comparable protein levels to traditional protein sources. True or False?

A

True

22
Q

[PART 2 : MAKING FOOD]

What is the challenge with algae proteins?

A

Fishy aroma, taste is undesirable thus can’t e incorporated into many products.

23
Q

[PART 2 : MAKING FOOD]

How is cultured meat produced?

A
  1. Stem cells are extracted from animal muscle tissue (tissues that haven’t differentiate into specific types of cells w specialised functions)
  2. Cells are placed in different growth mediums with different nutrients to trigger cells to differentiate into different types of cells – fat/muscle/connective tissues that make up meat
24
Q

[PART 2 : MAKING FOOD]
What are the challenges in cultured meat? [2]

A
  1. Flavour and texture : requires texture development and fat cell inclusion to mimic slaughtered animal meat
  2. Production : Need to determine suitability of different cells for large-scale manufacturing and creation of specific product types.
25
Q

[PART 2 : MAKING FOOD]

What is greenwashing?

A

It is the practice of making an unsubstantiated/misleading claim about environmental benefits of a product/service/technology/practice.

  • It makes the company appear to be more environmentally friendly than it really is.
26
Q

[PART 2 : MAKING FOOD]

What is protein digestibility-corrected amino acid score (PDCAAS)?

A

It is a method of evaluating the quality of a protein based on both amino acid requirements of humans and their *ability to digest it *

27
Q

[PART 3: EATING FOOD]

tbc in w11

A

-

Y2S1_HSI2007 : Deconstructing food (8 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions