Lectures 18 & 19

Question 1

Bean family = ___.

Answer 1

Fabaceae

Question 2

All legumes belong to the ___ / ___ family.

Answer 2

bean, Fabaceae

Question 3

Bean = ___ from different plants.

Answer 3

seed

Question 4

___ = any plant / edible seed inside a pod. Includes beans and ___.

Answer 4

Legume, pulses

Question 5

All beans are considered ___, but not all ___ are considered beans.

Answer 5

legumes, legumes

Question 6

___ contains all types of beans and ___, including soybeans, peanuts, alfalfa, clover…

Answer 6

Fabaceae, peas

Question 7

Black locust and redbud trees are part of the ___ family.

Answer 7

Fabaceae

Question 8

The Fabaceae family is one of the largest ___ families, with over 18,000 species.

Answer 8

dicot

Question 9

___ ranks right behind the ___ family in human impact.

Answer 9

Fabaceae, grass

Question 10

Fabaceae’s family characteristics include:
- ___-petal ___ flower with ___ symmetry.
- Fruit is a pod or legume (___ ___ fruit - 2 lines of ___) with one row of seeds)
- Seeds contain 2 large ___.

Answer 10

Five, irregular, bilateral, dry dehiscent, dehiscence, cotyledons

Question 11

Legume seeds are an important food staple worldwide. They’re rich in ___ (some are also rich in ___) - higher than any other plant foods.

Answer 11

protein, oils

Question 12

___ ___ are close to animal meat in protein quality, but they still don’t have complete proteins: often called “poor man’s meat.”

Answer 12

Legume seeds

Question 13

Legumes have higher protein contents if there is a presence of ___ ___, which have ___-___ bacteria (genus Rhizobium).

Answer 13

root nodules, nitrogen-fixing

Question 14

Nitrogen is an essential element for all living organisms. It is a major component of ___ ___, ___, and ___ ___.

Answer 14

amino acids, proteins, nucleic acids

Question 15

___ ___ (___) is about 78% of the air. Most living organisms cannot use this form.

Answer 15

Nitrogen gas, N2

Question 16

Certain bacteria and cyanobacteria have the ability to convert nitrogen (N2) gas to ___. This is called ___-___. Cells can use NH4+ to form other compounds - especially ___ ___.

Answer 16

ammonium, nitrogen-fixation, amino acids

Question 17

Nitrogen-fixing organisms are some bacteria and some ___. Some live freely in the ___; most are found in ___ associations in ___ ___.

Answer 17

cyanobacteria, soil, symbiotic, root nodules

Question 18

Root nodules can be found sometimes on the roots of a ___ plant. Nodules contain ___ ___.

Answer 18

soybean, symbiotic bacteria

Question 19

High protein is correlated with ___ ___ that contain nitrogen-fixing bacteria, which convert ___ ___ to its useful form.

Answer 19

root nodules, atmospheric nitrogen

Question 20

Legumes with root nodules enrich the soil, so farmers often rotate legumes with crops that ___ the soil’s ___ (i.e. ___ and ___).

Answer 20

deplete, nitrogen, soybeans, corn

Question 21

___ reduce the need for ___, and can be cultivated worldwide, even in poor soils.

Answer 21

Legumes, fertilizers

Question 22

Non-legume plants must rely on the ___ ___ present in the soil.

Answer 22

nitrogen compounds

Question 23

During ___, microorganisms break down proteins and other nitrogen-containing molecules into ___ ___.

Answer 23

decomposition, ammonium NH4+

Question 24

Some plants can take up ___ directly, but others can’t. In the latter, bacteria in the soil quickly convert it to ___ (NO2) and then ___ (NO3).

Answer 24

ammonium, nitrite, nitrate

Question 25

___ is the form of nitrogen usually absorbed by plants.

Answer 25

Nitrate

Question 26

Fertilizer contains a mixture of both ___ and ___.

Answer 26

ammonium, nitrate

Question 27

Legume food crops were cultivated for thousands of years in both the Old and New World. Legume seeds are ___ ___, with ___ ___ ___ (so they can be easily ___ for long periods of time).

Answer 27

easily harvested, low water content, stored

Question 28

Beans and peas (___) are some of the ___ and ___ ___ food crops.

Answer 28

pulses, oldest, most common

Question 29

Beans have 17-31% protein with an average of ___; peas have ___.

Answer 29

25%, 21%

Question 30

Pulses (___ and ___) were traditionally cultivated for ___ ___. Some varieties today have ___ ___.

Answer 30

beans, peas, dry seeds, edible pods

Question 31

Beans are ___ ___ ___; peas are grown during the ___ seasons.

Answer 31

warm season annuals, cooler

Question 32

___ = Glycine max.

Answer 32

Soybean

Question 33

___ are relatively new to the West but have been used in the East for centuries.

Answer 33

Soybeans

Question 34

___ were considered one of the sacred crops of the ancient Chinese. They were domesticated in northern China at least 3000 years ago.

Answer 34

Soybeans

Question 35

Soybeans were introduced to North America in the ___-___ century, but there was little interest until the ___. During WWII, soybean oil was more efficient than imported oils / fats.

Answer 35

mid-18th, '20s

Question 36

Today, ___ is the world's leading producer of soybeans.

Answer 36

America

Question 37

Soybeans are often called the ___ crop because of their versatility and suitability for growing in the corn ___ region.

Answer 37

Cinderella, corn

Question 38

Soybeans are one of the richest foods, containing 13-25% oil and 30-50% oil, with ___ ___. They have higher protein content than ___.

Answer 38

no carbs, beef

Question 39

Although originally used solely as ___ ___, the soy protein is being used more and more in the human diet.

Answer 39

animal feed

Question 40

Soybeans are ___ ___ ___ because they have a trypsin inhibitor, but when cooked, they can be eaten whole. They are often made into a paste, curd, or "milk."

Answer 40

not edible raw

Question 41

Soy sauce is traditionally made by ___ soybeans in brine, but today, some is synthetic.

Answer 41

fermenting

Question 42

Tofu is made from the ___ of ___ ___. It is extremely versatile and used in main dishes in Japanese and Chinese meals. It is made into cheeses, sour cream, an ice-cream-like dessert (Tofutti), and other imitation dairy products.

Answer 42

curds, soy milk

Question 43

Tofu contains ___ rates of isoflavones - ___.

Answer 43

low, phytoestrogen

Question 44

Phytoestrogen is ___ than human estrogen. It can ___ cholesterol levels (___), alleviate symptoms of menopause, reduce the risk of osteoporosis, and inhibit the formation and growth of tumors.

Answer 44

weaker, lower, LDL

Question 45

Phytoestrogen can ___ the rates of both breast and prostate cancer.

Answer 45

lower

Question 46

After extracting the oil, the meal that remains can be made into soy flour. Replacing just a small fraction of the wheat flour with soy flour significantly improves the ___ content.

Answer 46

protein

Question 47

Miso and tempeh come from ___.

Answer 47

soybeans

Question 48

Textured vegetable proteins are produced by spinning ___ ___ into long, slender fibers. It picks up flavors from other substances and is made into imitation meats and used as meat extenders.

Answer 48

soy protein

Question 49

___ is a common food additive from soy. It is a lipid extracted from soybeans that stabilized and extends shelf life for packaged foods.

Answer 49

Lecithin

Question 50

___ ___ can be used for cooking / salad oil, margarine, shortening, prepared salad dressings...it can also be used for paints, inks, soaps, cosmetics, biodiesel fuel...

Answer 50

Soybean oil

Question 51

Henry Ford built a ___-based "plastic" car body in 1940. He was very committed to ___ and at one point stated that his goal was to "grow cars rather than mine them."

Answer 51

soybean, soybeans

Question 52

___ plants - alfalfa and clover - are some other ___ of interest.

Answer 52

Forage, legumes

Question 53

Beans of the future: ___ bean (all of its parts are ___) and ___ bean (adapted to arid ___ areas).

Answer 53

winged, edible, tepary, tropical

Question 54

___ = Arachis hypogea. Also called goobers & groundnuts.

Answer 54

Peanut

Question 55

___ are native to South America. Its time of domestication is unknown, but a Moche warrior priest's tomb from Peru in around 290AD had gold and silver ___-shaped jewelry.

Answer 55

Peanuts, peanut

Question 56

___ explorers took peanuts to Europe. Trading introduced them to ___, where they became widely cultivated. The ___ ___ brought it to North America.

Answer 56

Spanish, Africa, slave trade

Question 57

Today, the ___ is a staple crop in GA, NC, TX, AL, OK, and VA.

Answer 57

peanut

Question 58

Peanuts are one of nature's unusual plants. After pollination, the flower stalk grows ___, pushing the developing fruit into the soil. The fruit matures ___, typically with 2 seeds (the peanuts themselves).

Answer 58

downward, underground

Question 59

Peanuts are highly nutritious, with lots of ___ and ___.

Answer 59

oils, proteins

Question 60

Over 1billion lbs of ___ are consumed each year in the US, mainly as a snack food, in candy, and in ___ ___ (half the US crop is used to make it).

Answer 60

peanuts, peanut butter

Question 61

___ ___ is a uniquely American food. In 1890, a St. Louis physician developed it as a nutritious and easily-digested food for people who had trouble chewing.

Answer 61

Peanut butter

Question 62

___ ___ is found in margarine, shortening, salad dressing, and cooking oil, as well as in soaps, cosmetics, shaving cream, plastics, and paints.

Answer 62

Peanut oil

Question 63

George Washington Carver developed over ___ food and industrial uses for the peanut, and encouraged its cultivation in the South. He also introduced other soil-enriching legumes like ___.

Answer 63

300, soybeans

Question 64

The ___ revitalized Southern agriculture, exhausted by years of cotton cultivation.

Answer 64

peanut

Question 65

Peanuts are good sources of ___ fats, they're ___, and they lower the risk of gaining weight.

Answer 65

monosaturated, antioxidants