Food Science: Test Unit 1

Interactions with other students in the class will occur through .

Padlet boards

You are experiencing technical issues with Canvas, the Investigative Study website, the Digital Learning Center (DLC), or another platform

Makenna

Interactions with other students in the class will occur through .

Padlet boards

You are experiencing technical issues with Canvas, the Investigative Study website, the Digital Learning Center (DLC), or another platform

Makenna

You have a question about course content

Dr. Bianchini

You need an extension on an assignment as a result of sickness, injury, family emergency, etc.

Dr. Bianchini

You have general questions about the course (testing information, due dates, assignment instructions, etc.)

Makenna

Which of the following is true about the review question assignments?

They can be taken as many times as you would like before the assignment deadline

20% will be removed from the total review question assignment grade each day that it is completed late, until the final grade reaches 0%

They will be due on Tuesdays each week

All of the above

Your grade on the assignment is based on your average performance on the quizzes you take throughout the activity. For each quiz, the first quiz score recorded that is 70% or higher will be considered your final grade for that quiz

True

You will automatically receive 100% for the assignment if you complete it

False

Assignment quiz scores will be transferred immediately to Canvas

False

You can see a record of your quiz scores within the Investigative Study website

True

When working on the Investigative Study (Foodborne Outbreak Investigation) assignment, I need to submit proof of completion on Canvas.

False

I live in Lincoln, NE or on UNL's campus

DLC

I live outside of Lincoln, NE, I originally lived on UNL's campus, but moved outside of lincoln mid-semester, and I am a Nebraska high school student right now

Proctor

Extra credit participation points are based on:

Padlet board participation

Canvas use

Turning in assignments on time

My Padlet board posts will be approved and appear on the Padlet board right away.

False

Illness, injury, hospitalization, military orders, religious observation, and personal tragedy

Acceptable

You run out of time to finish an assignment

Unacceptable

You experienced technical issues that prevented you from completing the assignment

Acceptable

You forgot to complete the assignment

Unacceptable

You are participating in a UNL related sport or academic activity

Acceptable

I should only send emails to Dr. Bianchini and Makenna through the Canvas email feature.

True

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

The dependent variable is not measurable and

It is not a formalized hypothesis

Name a variable that is changing during the experiment

Independent Variable

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

Controlled Variable

Name for the variable that is measured during the experiment

Dependent Variable

Information gathered during an experiment

Data

Which of the following is FALSE about the scientific method?

Steps must be applied in order

A hypothesis:

Must be proposed based on existing knowledge

Should be testable

Should be in the form of an if-then statement

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?

His constants are inadequate

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

Allows other to repeat it

Rules out the possibility that results may come from mistakes

Which of these should NOT be reworded as experimental data?

Inferences

Before a final conclusion may be reached:

Results must be organized

Experiments may have been repeated

Calculations must be done to best estimate results

Reporting findings from research experiments allows others to build upon them.

True

The scientific method should only be used to solve problems related to science.

False

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

Covalent bond

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

Atom

The number of protons of an element

Atomic Number

The number of an atom with a positive charge

Proton

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

Compound

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

5

When one calcium (Ca) reacts with two chlorine (Cl), Ca (answer for A) two electrons and becomes a(n) (answer for B) and each Cl (answer for C) an electron to become a(n) (answer for D).

Loses, Cation, Gains, Anion

All organic compounds contain:

Carbon

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

1,2,3,4

Type of bond that occurs as a result of electron sharing

Covalent

Type of bond that occurs as a result of electron transfer

Ionic

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

Heterogenous Colloid

A mixture that is not uniform

Heterogenous Mixture

Atoms gain, lose, or share electrons until they are surrounded by eight valence electrons and this property is known as the octet rule.

True

When considering states of matter, which states can be found in ice cream?

Solid and Gas

Water is an organic compound.

False

All enzymes are __________.

proteins

What is the primary function of myoglobin in the body of humans and animals?

Transport oxygen to the muscle tissues

Proteins that function as enzymes are able to:

Break bonds

Form bonds

Transform bonds

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

A compound that helps oil to be suspended in water is called a(n):

Emulsifier

How many of the 20 amino acids are essential to humans?

9

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

Heat is capable of causing a change in the 3-D shape of a protein. When this occurs, we describe the change as:

Denaturation

Three-dimensional folding pattern of a protein

tertiary structure

Structure associated with the folds of the polypeptide chain

secondary structure

Structure present in proteins when it has more than one amino acid chain

Quaternary structure

Order and number of amino acids in a protein chain

primary structure

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

Many functional properties of proteins that are desirable for food processing are the result of protein denaturation.

True

Proteins responsible for dough elasticity include:

gluten

Which of these would not be an alternative to reduce enzymatic activity associated with browning in plant tissue:

Use of a sugar solution

Since glucose, galactose, and fructose have the same chemical formula they are

Isomers

The sweetest monosaccharide

fructose

Converts sucrose to a mixture of fructose and glucose

invertase

This bond is formed between two sugar molecules

glycosidic

Branched chain of glucose found in plants

Amylopectin

Long, straight, digestible chain of glucose found in plants

Amylose

The network formed by carbohydrate molecules in response to heating and cooling

Gelatinization (Gelling)

This type of carbohydrate cannot be digested or used for energy by humans.

Fiber

The type of linkage that human enzymes cannot break down is called:

β-glycosidic bonds

Which of the following are reducing sugars?

Monosaccharides

The Maillard reaction occurs between:

Reducing sugars and amino acids

Sucrose, common table sugar, is composed of which two monosaccharides?

Glucose and fructose

Which of the following are functions of lipids in foods?

Carry flavors

Lubricate foods

Provide desirable mouthfeel

Triglycerides are composed of which of the following?

Glycerol and fatty acids

What is the definition of hydrogenation?

The addition of hydrogen to break double bonds

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

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

In a "cis" configuration, hydrogens in the double bonded carbons are:

On the same side

According to the code of federal regulations, the standard of identity for milk includes all of the following EXCEPT:

No less than 2% fat

Cheese manufacturing is designed to recover most of this from milk:

Caseins

During production of lactose free milk, the enzyme lactase:

Breaks down lactose into galactose and glucose

Change in fruit ripening includes all of these, EXCEPT:

Increase in acidity

Wilting in leafy vegetables is caused by the loss of turgidity due to transpiration.

True

Which of these tissues have the least amount of myoglobin?

Poultry

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

Areas with higher consumption of milk are also associated with higher levels of lactose intolerance within the population.

False

Sugar and salt reduction

Use of fruit puree, natural flavor boosters (vanilla)

Functional ingredients

Use fiber and prebiotic ingredients

Protein

Declaring the amount of nutrient on product label

Clean label

Stating the number of ingredients on product label

Gut health

Innovate the area of fermented products

Which is true of classic umami compounds?

An example is monosodium glutamate (MSG)

They increase the perception of sweet and salty

They depress the perception of sour and bitter

Artificial sweeteners are always less sweet than real sugar, so product developers need to add large volumes of theses sugar substitutes.

False

Squeezable yogurt

Classically innovative