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Science of Food > Exam 1 > Flashcards

Exam 1 Flashcards

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1
Q

“If I take a vacation, then I will be happier” is a poor example of a hypothesis because:

A

The dependent variable is not measurable and it is not a formalized hypothesis

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2
Q

Name a variable that is changing during the experiment

A

independent variable

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3
Q

Name for a variable that stays exactly the same during the experiment

A

controlled variable

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4
Q

Name for the variable that is measured during the experiment

A

dependent variable

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5
Q

Information gathered during an experiment

A

data

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6
Q

Which of the following is FALSE about the scientific method?

  • All steps must be used
  • Steps must be applied in order
  • It reduces personal bias
  • It leads to results that are trustworthy
A

Steps must be applied in order

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7
Q

What must a hypothesis consist of?

A
  • Must be proposed based on existing knowledge
  • Should be testable
  • Should be in the form of an if-then statement
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8
Q

Robert wants to see how sunlight affects plant growth. He takes two different types of plants. He puts one of them in sunlight for 6 hours a day. After a week he measures the plants. What is the problem with Robert’s experiment?

A

His constants are inadequate

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9
Q

Maintaining good notes about the procedures and results during an experiment:

a) Allows other to repeat it
b) Is unnecessary, only conclusions must be well communicated
c) Rules out the possibility that results may come from mistakes
d) Both A and C are correct

A

A and C

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10
Q

Which of these should NOT be reworded as experimental data?

  • Quantifiable measurements
  • Observations
  • IQuantifiable measurements
  • Photographs
A

inferences

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11
Q

Before a final conclusion may be reached:

  • Results must be organized
  • Experiments may have been repeated
  • Calculations must be done to best estimate results
  • All of the above
A

all of the above

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12
Q

true or false?
Reporting findings from research experiments allows others to build upon them.

A

true

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13
Q

true or false?
The scientific method should only be used to solve problems related to science.

A

false

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14
Q

If an atom bonds to another by sharing electrons, what is this type of bond called?

A

covalent bond

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15
Q

The smallest part of an element retains the properties of the element

A

atom

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16
Q

What is the the number of protons of an element called

A

atomic number

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17
Q

The number of an atom with a positive charge

A

proton

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18
Q

A pure substance made of two or more elements that are chemically bonded

A

compound

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19
Q

How many electrons does 15P (phosphorus) have in the outermost shell?

A

5

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20
Q

All organic compounds contain:

A

carbon

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21
Q

Hydrogen, oxygen, nitrogen, and carbon make how many bonds respectively?

A

1, 2, 3, 4

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22
Q

Type of bond that occurs as a result of electron sharing

A

covalent

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23
Q

Type of bond that occurs as a result of electron transfer

A

ionic

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24
Q

A mixture of two or more substances where the particles of one substance are spread throughout another substance

A

heterogenous colloid

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25
A mixture that is not uniform
heterogenous mixture
26
true of false? Atoms gain, lose, or share electrons until they are surrounded by eight valence electrons and this property is known as the octet rule.
true
27
When considering states of matter, which states can be found in ice cream?
solid and gas
28
true or false? Water is an organic compound.
false
29
All enzymes are:
Proteins
30
What is the primary function of myoglobin in the body of humans and animals?
Transport oxygen to the muscle tissues
31
Proteins that function as enzymes are able to:
- break bonds - form bonds - transform bonds
32
true or false? A peptide bond is a chemical bond between the amino group of one amino acid and the carboxylic acid of a second amino acid.
true
33
A compound that helps oil to be suspended in water is called a(n):
Emulsifier
34
How many of the 20 amino acids are essential to humans?
9
35
The 3-D shape of a protein is very important to its function. The bending and folding of the protein chain is called its:
Tertiary structure
36
Heat is capable of causing a change in the 3-D shape of a protein. When this occurs, we describe the change as:
Denaturation
37
Three-dimensional folding pattern of a protein
tertiary structure
38
Structure associated with the folds of the polypeptide chain
secondary structure
39
Structure present in proteins when it has more than one amino acid chain
quaternary structure
40
Order and number of amino acids in a protein chain
primary structure
41
In the three-dimensional organization of a protein chain, the folded configuration usually is responsible for all of these, except:
Determines if the protein is essential in the human diet
42
true or false? Many functional properties of proteins that are desirable for food processing are the result of protein denaturation.
true
43
Proteins responsible for dough elasticity include:
gluten
44
Which of these would not be an alternative to reduce enzymatic activity associated with browning in plant tissue:
Use of a sugar solution
45
Since glucose, galactose, and fructose have the same chemical formula they are
Isomers
46
what is the sweetest monosaccharide?
fructose
47
This bond is formed between two sugar molecules
glycosidic
48
what converts sucrose to a mixture of fructose and glucose
invertase
49
what is the branched chain of glucose found in plants
amylopectin
50
what is long, straight, digestible chain of glucose found in plants
amylose
51
what is the network formed by carbohydrate molecules in response to heating and cooling
gelatinization (gelling)
52
This type of carbohydrate cannot be digested or used for energy by humans.
fiber
53
The type of linkage that human enzymes cannot break down is called:
β-glycosidic bonds
54
Which of the following are reducing sugars?
Monosaccharides
55
The Maillard reaction occurs between:
Reducing sugars and amino acids
56
Sucrose, common table sugar, is composed of which two monosaccharides?
Glucose and fructose
57
Which of the following are functions of lipids in foods? -carry flavors - lubricate foods - provide desirable mouthfeel - all of the above
all of the above
58
Triglycerides are composed of which of the following?
Glycerol and fatty acid
59
What is the definition of hydrogenation?
The addition of hydrogen to break double bonds
60
Factors that affect the rate of oxidative rancidity include which of the following? - Light - Presence of oxygen - Presence of metal ions like Fe and Cu - All of the above
all of the above
61
Which of the following statements is true of emulsifiers? - Substances that keep oil dispersed in water - Must have the ability to interact with both water phase and oil phase -Monoglycerides and diglycerides can function as emulsifiers - All of the above
all of the above
62
In a “cis” configuration, hydrogens in the double bonded carbons are:
on the same side
63
According to the code of federal regulations, the standard of identity for milk includes all of the following EXCEPT: - Lacteal secretion from healthy cows - Pasteurized or ultra-pasteurized - No less than 2% fat - No less than 8.25% milk solids
- No less than 2% fat
64
Cheese manufacturing is designed to recover most of this from milk
caseins
65
During production of lactose free milk, the enzyme lactase do what
Breaks down lactose into galactose and glucose
66
Change in fruit ripening includes all of these, EXCEPT: - Increase in acidity - Pigment accumulation - Production of flavor and aromatic volatile compounds - Conversions of starch to sugar
Increase in acidity
67
true or false? Wilting in leafy vegetables is caused by the loss of turgidity due to transpiration.
true
68
Which of these tissues have the least amount of myoglobin?
Poultry
69
To become meat, an animal upon slaughtering must go through some biochemical reactions EXCEPT: - Anaerobic glycolysis which leads to lactic acid production - Rigor mortis which is associated with the formation of actomyosin - Decrease in proteinase activity, which prevents them from breaking down proteins - Tenderization of the muscle
Decrease in proteinase activity, which prevents them from breaking down proteins
70
Which of the following foods would not be considered parve? - fish - eggs - cheese - lentils
cheese
71
Colorimeters can be used to evaluate all of the following except: - Doneness - Ripeness - Texture - Spoilage
texture
72
The 5 tastes detected on the human tongue include sweet, sour, bitter, salt, and __________.
Umami
73
true or false? A taste panel is a useful way to measure individual consumer preferences.
true
74
Where are the "sweet" taste buds located on the tongue?
they are distributed all over the tongue
75
Which active ingredient is responsible for the hotness of chili peppers?
Capsaicin
76
What is the name of the scale used to measure the hotness of peppers?
Scoville Scale
77
With age, the perception of food flavors is reduced due to:
Reduced ability to sense food smells
78
true or false? A triangle taste panel includes a reference and two samples to compare to the reference.
false
79
A trained taste panel usually includes about how many panelists?
6-12
80
Which sensory sense is detected by the olfactory receptors?
smell
81
Match the sense in sensory analysis to its characteristics. Flavor, aromatics
aroma
82
Match the sense in sensory analysis to its characteristics. Color, size, and shape
appearance
83
Match the sense in sensory analysis to its characteristics. Sweet, sour, bitter, acid, and umami
basic tastes
84
Match the sense in sensory analysis to its characteristics. Mechanical or tactile properties
texture and other sensations
85
When did organic foods received their official definition?
1990
86
This movement made the U.S. the leader in food production for the entire world.
green revolution
87
true or false? Genetically modified organisms (GMOs) have their genetic makeup changed through molecular techniques.
true
88
In order to use the organic seal, a product must contain at least this percent of organic ingredients:
95
89
true or false? Most studies concluded that organic foods have higher levels of important nutrients.
false
90
Organic foods are grown and processed without the use of:
- Pesticides - Artificial fertilizers - Biotechnology
91
In recent years, organic and conventional food sales have been growing respectively at:
8% and 3%
92
Based on evidence provided in the lecture about organic foods, which of these may be a legitimate reason to buy organic foods?
personal choice
93
Which organic product is sold the most?
fruits and veggies
94
Which of pests will go through a complete metamorphosis during its life cycle?
flies
95
Reduce the microbial load to a level considered safe for public health (associated with cleaning or associated with sanitizing?)
associated with sanitizing
96
Visible or invisible, unwanted material on food-contact surfaces (associated with cleaning or associated with sanitizing?)
associated with cleaning
97
Complete removal of food soil (associated with cleaning or associated with sanitizing?)
associated with cleaning
98
Quaternary Ammonium compounds

Science of Food (1 decks)

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