Exam 2

Question 1

Why is water the most important food component?

Answer 1

Because it is in everything

Question 2

what is the smallest and simplest of food components?

Answer 2

Water

Question 3

Bond angle of water?

Answer 3

104.5

Question 4

how many hydrogen bonds are formed with ice?

Answer 4

4

Question 5

what happens when water freezes?

Answer 5

Density increases and volume increases.

Question 6

why does ice float?

Answer 6

because it is less dense than water.

Question 7

How do Cp, Lf and Lv compare between water and other compounds?

Answer 7

All 3 are fairly low

Question 8

what is sublimation?

Answer 8

when water skips the liquid state

Question 9

List the 3 major sensory characteristics that relate to the influence of water on food.

Answer 9

Appearance, texture, and flavor

Question 10

why do supermarkets use water misters in the produce section?

Answer 10

to keep vegetables nice and crisp.

Question 11

What is formed where a molecules charged surfaces (like carrageenan or pectin) provide repulsion necessary to keep particles dispersed?

Answer 11

Dispersion

Question 12

Which types of water are the most important in food science?

Answer 12

Free and Entrapped

Question 13

What is the measure of the water that is not bound to food molecules and is available for reactions and microbial growth?

Answer 13

Aw (Water Activity)

Question 14

Which method isn’t a method to manipulate Aw?

Answer 14

Adding fruit juice

Question 15

How do bacteria divide?

Answer 15

Binary Fission

Question 16

Why is bacteria population with a short generation time and a high initial load of concern?

Answer 16

Food spoilage can occur in a few hours.

Question 17

In which phase of the microbial growth curve are the vegetative cells actively growing?

Answer 17

Log Phase

Question 18

In the death phase, division is no longer possible and if bacteria can, they take on a tough, dormant form called what?

Answer 18

Endospore

Question 19

F
A
T
T
O
M

Answer 19

Food, Acid, Temperature, Time, Oxygen, Moisture

Question 20

Which microbes are most likely to spoil slightly acidic, fruit based foods?

Answer 20

Yeats and Molds

Question 21

How is microbial growth interrupted?

Answer 21

Alter greater than or equal to 1 growth factor

Question 22

An additive changes the oxidation/reduction potential. How does this impact microbes?

Answer 22

Inhibits or prevents growth.

Question 23

The smoking process, curing agents and preservatives are all examples of which growth?

Answer 23

Additive

Question 24

MAP and vacuum packaging are examples impacting which growth factor?

Answer 24

Oxygen

Question 25

What is the function of enzymes?

Answer 25

Control all chemical reactions in living organisms.

Question 26

Enzymes are often called catalysts. How do catalysts impact reactions?

Answer 26

Speed up reactions

Question 27

Major portion of enzyme

Answer 27

Protein part

Question 28

Minor portion of enzyme, responsible for activity

Answer 28

non-protein part

Question 29

Coenzyme responsible for activity

Answer 29

usually vitamin

Question 30

Cofactor responsible for activity in enzyme structure

Answer 30

usually mineral

Question 31

Why did the gelatin dessert with the canned pineapple gel and the gelatin dessert with the fresh pineapple remain liquid?

Answer 31

Canned pineapple takes some of the acid away while the fresh still has everything in it causing the acid to not allow gelling.

Question 32

2 desirable foods related to enzymatic browning reactions

Answer 32

tea, coffee

Question 33

2 undesirable foods related to enzymatic browning reactions.

Answer 33

apple, bananna

Question 34

how would you define tyrosinase oxidation of tyrosine in mushrooms?

Answer 34

undesirable but harmless

Question 35

what type of non-enzymatic browning occurs when bread is cooked into toast?

Answer 35

Maillard Browning

Question 36

Water soluble vitamins

Answer 36

B vitamins, Vitamin C

Question 37

identify the fat soluble vitamins

Answer 37

Vitamin A,D,E,K

Question 38

Define a pro vitamin

Answer 38

a substance that is converted into a vitamin w/in an organism.

Question 39

example of a provitamin and the associated vitamin

Answer 39

B carrotene, vitamin A

Question 40

Compounds used to fortify milk

Answer 40

Vitamin A,D

Question 41

Vitamin D is essential in the absorbing of what compound?

Answer 41

Calcium

Question 42

name the 2 vitamin deficiencies associated with early ocean travel.

Answer 42

Rickets-Vitamin D skeleton structure weakens | Scurvy-Vitamin C-connective tissue breaks down

Question 43

Sunshine vitamin

Answer 43

Vitamin D

Question 44

What compound is necessary for blood clotting?

Answer 44

Vitamin K and Calcium

Question 45

Which compounds are associated with optimal immune health?

Answer 45

Zinc, Vitamin C, Viamin A, Iron

Question 46

Proteins are _______ machinery of life.

Answer 46

active

Question 47

What bond joins amino acids and what is produced when 2 amino acids join?

Answer 47

Peptide bonds, Protein Structure

Question 48

Describe the primary (1 degree) structure of proteins.

Answer 48

Linear arrangement of Amino Acids

Question 49

List 5 functions of protein in food

Answer 49

Form gels, texturize, emulsify, form foods, develop gluten

Question 50

Differentiate between reversible and irreversible protein denaturalization including the impact on biological activity.

Answer 50

Reversible-contains all essential AA's. Supports maintenance and growth, meat, poultry, and fish. Incomplete-Lack certain AA's-support only maintenance. Plants.