Exam 1 Flashcards
(127 cards)
1
Q
‘If I take a vacation, then I will be happier’ is a poor example of a hypothesis because
A
Both A and B (The dependent variable is not measurable; It is not formalized hypothesis)
2
Q
What is an independent variable?
A
A variable that is changing during the experiment
3
Q
What is a controlled variable?
A
A variable that stays exactly the same during the experiment
4
Q
What is a dependent variable?
A
Variable that is measured during the experiment
5
Q
What is the information gathered during an experiment
A
data
6
Q
Which of the following is FALSE about the scientific method?
A
Steps must be applied in order
7
Q
A hypothesis is
A
All of the above (must be proposed based on existing knowledge; should be testable; should be in the form of an if-then statement)
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
9
Q
Why is maintaining good notes about procedures and results important?
A
Both A and C (allows others to repeat it; rules out the possibility that results may come from mistakes)
10
Q
Which of these should NOT be reworded as experimental data?
A
Inferences
11
Q
Before a final conclusion may be reached, what must happen?
A
All of the above (results must be organized; experiments may have been repeated; calculations must be done to best estimate results)
12
Q
Reporting findings from research experiments allows others to build upon them.
A
True
13
Q
The scientific method should only be used to solve problems related to science.
A
False
14
Q
If an atom bonds to another by sharing electrons, what is this type of bond called?
A
Covalent bond
15
Q
What is the smallest part of an element that retains its properties?
A
Atom
16
Q
What is the atomic number?
A
The number of protons of an element
17
Q
What is a proton?
A
The number of an atom with a positive charge
18
Q
What is a compound?
A
A pure substance made of two or more elements that are chemically bonded
19
Q
How many electrons does 15P (phosphorus) have in the outermost shell?
A
5
20
Q
When calcium (Ca) reacts with chlorine (Cl), what happens?
A
Ca loses two electrons and becomes a cation; each Cl gains an electron to become an anion
21
Q
What do all organic compounds contain?
A
Carbon
22
Q
How many bonds do hydrogen, oxygen, nitrogen, and carbon make respectively?
A
1, 2, 3, 4
23
Q
What type of bond occurs as a result of electron sharing?
A
Covalent
24
Q
What type of bond occurs as a result of electron transfer?
A
Ionic
25
What is a heterogeneous colloid?
A mixture of two or more substances where the particles of one substance are spread throughout another substance
26
What is a heterogeneous mixture?
A mixture that is not uniform
27
Atoms gain, lose, or share electrons until they are surrounded by eight valence electrons and this property is known as the octet rule.
true
28
Which states of matter can be found in ice cream?
Solid and gas
29
Is water an organic compound?
False
30
all enzymes are
Proteins
31
What is the primary function of myoglobin?
Transport oxygen to the muscles tissues
32
Proteins that function as enzymes are able to
Break bonds, form bonds, transform bonds (all of the above)
33
What is a peptide bond?
A chemical bond between the amino group of one amino acid and the carboxylic acid of a second amino acid
34
What is an emulsifier?
A compound that helps oil to be suspended in water
35
How many of the 20 amino acids are essential to humans?
9
36
What is the tertiary structure of a protein?
The 3-D shape of a protein
37
What is denaturation?
A change in the 3-D shape of a protein caused by heat
38
primary structure of a protein?
Order and number of amino acids in a protein chain
39
secondary structure of a protein?
Structure associated with the folds of the polypeptide chain
40
quaternary structure of a protein?
Structure present in proteins when it has more than one amino acid chain
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
Many functional properties of proteins that are desirable for food processing are the result of protein denaturation.
True
43
Proteins responsible for dough elasticity
Gluten
44
Which of these would not be an alternative to reduce enzymatic activity associated with browning in plant tissue
Use of sugar solution
45
Since glucose, galactose, and fructose have the same chemical formula they are
Isomers
46
the sweetest monosaccharide
Fructose
47
converts sucrose to a mixture of fructose and glucose
Invertase
48
What bond is formed between two sugar molecules?
Glycosidic
49
What is amylopectin?
Branched chain of glucose found in plants
50
What is amylose?
Long, straight, digestible chain of glucose found in plants
51
What is gelatinization?
The network formed by carbohydrate molecules in response to heating and cooling
52
type of carbohydrate cannot be digested or used for energy by humans
Fiber
53
type of linkage human enzymes cannot break down
β-glycosidic bonds
54
What are reducing sugars?
Monosaccharides
55
What does the Maillard reaction occur between?
Reducing sugars and amino acids
56
What two monosaccharides compose sucrose?
Glucose and fructose
57
What are the functions of lipids in foods?
Carry flavors, lubricate foods, provide desirable mouthfeel (all of the above)
58
What are triglycerides composed of?
Glycerol and fatty acids
59
What is hydrogenation?
The addition of hydrogen to break double bonds
60
What factors affect the rate of oxidative rancidity?
Light, presence of oxygen, presence of metal ions like Fe and Cu (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)
62
In a 'cis' configuration, where are the hydrogens in the double bonded carbons?
On the same side
63
the standard of identity for milk include all of the following except
No less than 2% fat
64
What is cheese manufacturing designed to recover from milk?
Caseins
65
During the production of lactose free milk, the enzyme lactase
Breaks down lactose into galactose and glucose
66
What is NOT included in the change in fruit ripening?
Increase in acidity
67
What causes wilting in leafy vegetables?
Loss of turgidity due to transpiration
68
Which tissue has the least amount of myoglobin?
Poultry
69
To become meat, an animal upon slaughtering must go through some biochemical reactions EXCEPT
Decrease in proteinase activity, which prevents them from breaking down proteins
70
Areas with higher consumption of milk are also associated with higher levels of lactose intolerance within the population
False
71
Sugar and salt reduction
Use of fruit puree, natural flavor boosters (vanilla)
72
Functional ingredients
Use of fiber and prebiotic ingredients
73
Protein
declaring the amount of nutrient on product label
74
clean label
Stating the number of ingredients on product label
75
gut health
innovative in the area of fermented products
76
What is true of classic umami compounds?
All of the above (An example is monosodium glutamate (MSG); They increase the perception of sweet and salty; They depress the perception of sour and bitter)
77
Artificial sweeteners are always less sweet than real sugar, so product developers need to add large volumes of these sugar substitutes
False
78
What is an example of a classically innovative product?
Squeezable yogurt
79
What is an example of equity transfer product?
A restaurant deciding to market its distinctive salad dressing through supermarket outlets using the restaurant name
80
What is an example of line extensions?
New flavors
81
example of producing a new product to compete with existing products
Clones
82
Which of these are NOT flavor enhancers?
Bitter compounds
83
The drawback associated with formulating using natural colors includes all EXCEPT
Consumer acceptance
84
What does 'free' mean in food labeling?
A food that has the least possible amount of a specified nutrient
85
What does 'very low or low' mean in food labeling?
The food has a little more than foods labeled 'free'
86
What does 'reduced or less' mean in food labeling?
The food has 25% less of a specified nutrient than the regular product
87
What does 'more, fortified, enriched, etc.' mean in food labeling?
The food has 10% more of the daily value than the regular product
88
In an endothermic reaction, the reactants have more energy than the products and that is why the container in which the reaction takes place feels cold
false
89
What food would not be considered parve?
Cheese
90
Colorimeters can be used to evaluate all of the following except
texture
91
What are the 5 tastes detected on the human tongue?
Sweet, sour, bitter, salt, and umami
92
A taste panel is a useful way to measure individual consumer preferences
true
93
Where are sweet taste buds located on the tongue?
They are distributed all over the tongue
94
What active ingredient is responsible for the hotness of chili peppers?
Capsaicin
95
What is the name of the scale used to measure the hotness of peppers?
Scoville scale
96
With age, the perception of food flavors is reduced due to
Reduced ability to sense food smells
97
A triangle taste panel includes a reference and two samples to compare to the reference
false
98
How many panelists are usually in a trained taste panel?
6-12
99
What sensory sense is detected by the olfactory receptors?
Smell
100
What are the characteristics of aroma in sensory analysis?
flavor and aromatics
101
What are the characteristics of appearance in sensory analysis?
Color, size, and shape
102
What are the basic tastes in sensory analysis?
Sweet, sour, bitter, acid, and umami
103
What are the mechanical or tactile properties in sensory analysis?
Texture and other sensations
104
When did organic foods receive their official definition?
1990
105
What movement made the U.S. the leader in food production?
Green revolution
106
Genetically modified organisms (GMO) have their genetic makeup changed through molecular techniques
true
107
In order to use the organic seal, a product must contain at least this percent of organic ingredients
95
108
Most studies concluded that organic foods have higher levels of important nutrients
False
109
Organic foods are grown and processed without the use of
Pesticides, artificial fertilizers, biotechnology (All of the above)
110
In recent years, organic and conventional food sales have been growing respectively at
8% and 3%
111
BST (Bovine Somatotropin) was used in the early 1990’s in dairy production. With this technology, which is FALSE
The hormone is transferred to the milk
112
To grow sales associated with organic food, food industry companies
All of the above (May develop their own organic product lines under their brand name; Acquire well established organic brands; Develop organic product lines from their main labels)
113
Based on evidence provided in the lecture about organic foods, which of these may be a legitimate reason to buy organic foods
Personal choice
114
Sales growth of organic foods is increasing, while sales growth for conventional foods is decreasing
False
115
Which organic product is sold the most
Fruits and vegetables
116
All of these could be sources of microbial contamination in a food facility EXCEPT
Food handling equipment/surfaces upon cleaning and sanitizing
117
An ingredient specification sheet may include
All of the above (Description of what the ingredient should be; Composition and appearance of the ingredient; Acceptable levels of microorganisms or foreign material in the ingredient)
118
In a First In-First OUT system the newest products are used first to avoid them getting old
false
119
Which of these is not a good strategy to keep pests from coming into food facilities
Using traps throughout the building
120
Which pest will go through a complete metamorphosis during its life cycle?
Flies
121
Reduce the microbial load to a level considered safe for public health
associated with sanitizing
122
Visible or invisible, unwanted material on food-contact surfaces
associated with cleaning
123
Complete removal of food soil
associated with cleaning
124
Quaternary ammonium compounds
associated with sanitizing
125
All of these are characteristics or functions performed by an ideal sanitizer EXCEPT
Remove food soil
126
All of these are characteristics or functions performed by an ideal sanitizer EXCEPT
remove food soil
127
What should you always do after taking out the trash?
Wash your hands
