Exam 5

Front 1

Newtonian fluids are homogeneous mixtures that show no change in viscosity as shear rate increases. An example is:

Back 1

Honey

Front 2

Until genetic engineering was developed, the best method for making improved plants and animals was cross-breeding.

Back 2

True.

Front 3

FDA policies related to genetically engineered foods do NOT include regulation of …

Back 3

Thermal Conductivity

Front 4

A single-screw extruder is the ideal device for high high moisture extrusion of restructured meat products.

Back 4

True

Front 5

The stage in which a new benchtop or prototype product is developed:

Back 5

Development Stage

Front 6

Which of the following is not an ingredient used in the preparation of extruded meat strips at the University of Missouri?

Back 6

Tofu

Front 7

A plant or animal that is modified by genetic engineering is called a clone.

Back 7

Transgenic

Front 8

The type of enzyme with the ability to cut DNA at the right point to remove a gene is …

Back 8

Restriction enzyme

Front 9

A change in temperature that can be detected by touch:

Back 9

Sensible heat

Front 10

Which of the following is an important role of marketing personnel in product development?

Back 10

Tracking market trends

Front 11

Which of the following products may have an ingredient or processing aid derived from biotechnology?

Back 11

All of the above.

Front 12

Which of the following is used to measure the amount of heat to raise 1 gram of water by 1° C?

Back 12

Calorie

Front 13

In extruding cookies, the dough is cooked as it is conveyed by the screw through the barrel.

Back 13

True

Front 14

This term refers to the rate of heat transfer through a unit of thickness.

Back 14

Thermal conductivity

Front 15

Which enzyme is NOT used in genetic engineering of DNA?

Back 15

Lipase

Front 16

A common design for a heat exchanger is the double pipe and this may allow either parallel or counterflow movement of the product and a heating medium. Which of the following is most likely to be processed in a double pipe heat exchanger?

Back 16

Apple juice

Front 17

A type of sensory test used to determine whether there is a difference between products (such as generic vanilla wafers and major brand vanilla wafers) is …

Back 17

triangle test

Front 18

A food product that has been modified to achieve vine-ripened flavor without softening:

Back 18

tomato

Front 19

Which of the following is not an important topic for food engineering?

Back 19

Nutritional content

Front 20

Mandatory labeling that biotechnology was used to make the food is required for all food products.

Back 20

False.

Front 21

This refers to the birth of a new product, its duration as a good selling item and the time required to see a sales decline and eventual removal from the market

Back 21

A product life cycle

Front 22

Which of the following is NOT a benefit of food biotechnology?

Back 22

Increasing the need for pesticides and herbicides

Front 23

Ballistic bombardment is a technique used to insert DNA into bacteria.

Back 23

False

Front 24

Biotech foods that are NOT substantially equivalent to existing foods are …

Back 24

Not allowed to enter the marketplace

Front 25

This is the process where genetically engineered animal embryos are split and grown in surrogates

Back 25

Cloning

Front 26

Engineers may use a psychrometric chart to determine the relative humidity of air if the dry bulb and wet bulb temperature are known.

Back 26

True

Front 27

A drawback noted for extruded meat and flour products is the similarity to:

Back 27

Pet food

Front 28

Rheology is related to:

Back 28

All of the above

Front 29

Asking consumers to indicate their preference for one product compared to another (such as Coke vs Pepsi) is an example from which category of sensory tests?

Back 29

Affective test

Front 30

Absorbed light is needed for the receptors in the eye to communicate information to the brain.

Back 30

False.

Front 31

Flavor is a complex response that is derived by human perception of …

Back 31

All of the above

Front 32

A scientific discipline used to evoke, measure, analyze and interpret responses to products that are perceived by the senses...

Back 32

Sensory evaluation

Front 33

According to which of the following is it said that heat flows from hot objects to cold and natural processes move to disorder rather than order?

Back 33

Second Law of Thermodynamics

Front 34

Most of the extruded products made at MU are processed with a twin screw extruder.

Back 34

True

Front 35

Which of the following is a role of the sensory specialist in product development?

Back 35

All of the above

Front 36

This refers to the evaluation of thermodynamic properties of mixed gases present in air:

Back 36

Psychrometrics

Front 37

A descriptive sensory test that describes characteristics of a food product may be conducted with a group of trained panelists (often employees). For reliable results, the number of panelists needed is close to …

Back 37

10

Front 38

The manner in which heat energy is transported from the food’s surroundings to the surface and interior is:

Back 38

Heat transfer

Front 39

Which of the following is true?

- Genetic engineering can improve the quality and quantity of the food supply
- Plasmids may be used as the carrier of DNA into bacterial cells
- The FDA regulates application of biotechnology in foods
- Several examples of accepted biotech applications already exist
- All of the above

Back 39

All of the above

Front 40

The ability for plants to generate their own insecticide can be accomplished by genetic transfer of genes from which of the following microorganisms?

Back 40

Bacillus thuringiensis

Front 41

The category of sensory tests that is used to quantify the degree of liking or disliking of one product over another is known as …

Back 41

Affective test

Front 42

The process in which new food products ideas are generated, created and marketed:

Back 42

Product development

Front 43

The amount of heat energy necessary to speed up a material’s molecules enough to raise the temperature of a unit mass of a material by 1°C (measured in calories)...

Back 43

Heat capacity

Front 44

Which of the following is not considered a mechanical sensory characteristic?

Back 44

Graniness

Front 45

Which of the following is NOT part of the scientific method for developing a new product?

Back 45

None of the above.

Front 46

This hormone has been produced by genetically modified E.coli to improve milk production for human consumption since the 1970’s:

Back 46

Bovine Somatotropin

Front 47

The type of heat transfer that occurs between food and cooking oil is …

Back 47

Conduction

Front 48

If processed American cheese is known to have low viscosity and high mobility of water and ingredient molecules, then the physicochemical state would be characterized as being …

Back 48

Rubbery

Front 49

The typical success rate for new food products:

Back 49

1%

Front 50

The cold-set method of restructuring meat products is based on chemical gelation of polysaccharides or fibrinogen proteins.

Back 50

True