food science exam 1

both a and b

“if i take a vacation i’ll be happier”

independent variable

variable changing during experiment

dependent variable

measured variable

controlled variable

variable that stays the same

data

info gathered

steps must be applied in order

false about scientific method

all of the above

a hypothesis

constants inadequate

problem with robert’s experiment

both a and c

maintaining good notes

inferences

NOT be rewarded

all of the above

before a final conclusion reached

true

reporting findings others build

false

scientific method should only be used to solve problems

covalent bond

if an atom bonds to another by sharing electrons

atom

smallest part of an element

atomic number

number of protons of an element

proton

number of atoms with positive charge

compound

2+ elements chemically bonded

5

electrons 15p in outermost shell

carbon

organic compounds contain

1,2,3,4

h, o, n, c how many bonds

covalent

occurs result of electron sharing

ironic

result of electron transfer

heterogenous colloid

2+ where one substance spreads another

heterogenous mixture

mixture not uniform

true

atoms gain, lose, share electrons known as octet rule

solid and gas

states in ice cream

false

water is organic compound

proteins

all enzymes are

transport oxygen to muscle tissues

primary function of myoglobin

all of the above

proteins that function as enzymes

true

peptide bond is chemical bond

emulsifier

a compound that helps soil in water

9

amino acids essential

tertiary structure

3d shape of protein, bending and folding

denaturation

heat changing 3d

tertiary

3d folding of protein

secondary

structure with folds

primary

number of amino acids

quaternary

structure in proteins

determines if protein is essential

in 3d folded configuration except

true

many properties desirable for food processing are result of protein denaturation

gluten

proteins responsible for dough elasticity

use of sugar solution

not alternative to reduce enzymatic activity associated with browning

isomers

since glucose, galactose, and fructose have same chemical formula

fructose

sweetest monosaccharide

invertase

converts sucrose to mixture

glycosidic

bond with 2 sugar molecules

amylopectin

branded chain of glucose

amylose

long straight digestable chain

gelatinization

network formed by carbohydrate

fiber

type of carbohydrate can’t be digested

monosaccharides

reducing sugars

b-glycosidic bonds

type of linkage human enzymes can’t break down

reducing sugars and amino acids

milliard reaction

all of the above

functions of lipids

glucose and fructose

sucrose composed of

glycerol and fatty acids

triglycerides composed of

addition of hydrogen to break double bonds

definition of hydrogenation

all of the above

factors affect rate of oxidative rancidity include

all of the above

true of emulsifiers

on same side

in “cis” configuration hydrogens in 2x bonded

no less than 2% fat

standard of indentity for milk includes all except

caseins

cheese manufacturing designed to recover most from milk

breaks down lactose into galactose and glucose

during production of lactose free milk, enzyme lactose

increase in acidity

change in fruit ripening includes all except

true

wilting in leafy vegetable cause by loss of turgidity

poultry

tissue with least amount of myoglobin

decrease in proteinase activity

to become meat, animal must go through all except

false

areas with higher consumption associated with higher levels of lactose intolerance

use of fruit and natural boosters

salt and sugar reduction

use fiber and prebiotic

functional ingredients

declaring nutrient on product label

proteins

stating number of ingredients on label

clean label

innovate area of fermented products

gut health

bitter compounds

all are flavor enhancers except

all of the above

true of umami compounds

false

artificial sweeteners are always less than real, so product developers need large volume

classically innocative

squeezable yogurt

line extensions

new flavors

equity transfer products

salad dressing at stores with restaurant name

clones

producing new products compete with existing

consumer acceptance

drawback with formulating natural colors all except

least amount of specific nutrient

free

little more than free

very low/low

25% less of specific than regular product

reduced/less

10% more of DV than regular

more

false

in endothermic reaction reactants have more energy than products

cheese

following foods not considered parve

true

a taste panel is a useful way

texture

colorimeters evaluate all except

distributed

sweet taste buds located

umami

5 tastes are sweet sour bitter salt and ?

capsaicin

hotness of chili peppers

scoville scale

scale used to measure hotness of peppers

smell

detected of factory receptors

reduced ability to sense food smells

perception of food flavors reduced to

false

triangle panel includes reference and 2 samples to compare to reference

6-12

triangle taste panel includes how many panelists

aroma

flavor/aromatics