Food Science Test 1

Front 1

An interdisciplinary field that evolved first from chemistry, then microbiology, and medicine.

Back 1

Food science

Front 2

What are the sub disciplines of Food Science?

Back 2

Food microbiology, food chemistry, food engineering, sensory science

Front 3

Name the functions of water in the food industry

Back 3

Heat transfer, important ingredient, cleansing agent, food transporting, affects food stability and quality

Front 4

Water that can be easily extracted from food

Back 4

Free water

Front 5

Water that cannot be easily extracted. The water binds more tightly to components within the food

Back 5

Bound water

Front 6

Water that is immobilized in capillaries or cells, but can be released by cutting or damage

Back 6

Entrapped water

Front 7

What is moisture content

Back 7

Total amount of water in food

Front 8

Indicates the available water in food. It is the ratio of the vapor pressure in solution to the vapor pressure of pure water

Back 8

Water activity

Front 9

Chemical reactions that need water

Back 9

Lipid oxidation, enzymatic Browning, maillard Browning

Front 10

Carbs from simplest to more complex

Back 10

Saccharides, oligosaccharides (3-10 monosaccharides), polysaccharides (more than 10 monosaccharides)

Front 11

Glucose, galactase, and fructose are examples of what

Back 11

Monosaccharides

Front 12

Sucrose, lactose, and Maltose are examples of what

Back 12

Disaccharides

Front 13

Most starch is composed of what

Back 13

Amylose and amylopectin

Front 14

Is amylose or amylopectin bigger

Back 14

Amylopectin

Front 15

A Water-insoluble bulking agent used in low-calorie goods

Back 15

Cellulose

Front 16

A water-soluble fiber used in jelly making

Back 16

Pectin

Front 17

Hydrophilic and used in salad dressings, confections, beverages, and toppings

Back 17

Gums

Front 18

What is a heterogeneous group of compounds that are insoluble in water but soluble in nonpolar solvents (like alcohol and hydrocarbons)

Back 18

Lipids

Front 19

Major lipid subgroups

Back 19

Fats, fatty acids, phospholipids, and sterol-containing metabolites like cholesterol

Front 20

What type of fat has one or more double bonds and is liquid at room temperature. Considered to be healthier. Ex. Avocado, nuts, soybean, canola oil, and olive oil

Back 20

Unsaturated fats

Front 21

What type of fat that is saturated with hydrogens and is solid at room temperature. Considered to be the unhealthier fat.

Ex. Full fat dairy, coconut oil, palm oil, mear

Back 21

Saturated fat

Front 22

What is also considered a healthy fat and could reduce. Cholesterol and heart disease.

Ex. Avocados, canola oil, nuts

Back 22

Monounsaturated

Front 23

Also a healthy fat. Two kinds.

Back 23

Polyunsaturated

Front 24

Name the two kinds of polyunsaturated fat

Back 24

Omega-6 and Omega-3

Front 25

Large biomolecules consisting of one or more chains of amino acids residues that significantly vary in complexity and functionality

Back 25

Proteins

Front 26

Building blocks of proteins

Back 26

Amino acids

Front 27

How many essential proteins

Back 27

9

Front 28

How many non essential proteins

Back 28

11

Front 29

Confirmations of proteins. Protein structure

Back 29

Primary: single chain

Secondary: two different chain shapes

Tertiary: more complex shapes

Quaternary: 3 monomers/ most complex

Front 30

The breaking down of protein structures

Back 30

Denaturation

Front 31

Animal derived proteins

Back 31

Egg whites, whey, gelatin, actin and myosin

Front 32

Plant derived protein

Back 32

Gluten: gliadin and glutenin

Soy

Front 33

Proteins that act as natural catalysts

Back 33

Enzymes

Front 34

A vital nutrient that an organism requires in limited amounts

Back 34

Vitamins

Front 35

How many fat soluble vitamins

Back 35

4

Front 36

How many water soluble vitamins

Back 36

9

Front 37

Fat soluble vitamins are

Back 37

A, D, E, K

Front 38

Water soluble vitamins

Back 38

All B vitamins and C

Front 39

Chemical element required as an essential nutrient by organisms to perform necessary living functions

Back 39

Dietary mineral

Front 40

What are the major minerals

Back 40

Calcium, magnesium, phosphorus, potassium, sodium

Front 41

Mastication is

Back 41

Chewing food

Front 42

What is peristalsis

Back 42

The movement of food through the organs

Front 43

Bolus is

Back 43

Food in Small particle size and adequately lubricated by saliva that can be safely swallowed

Front 44

How many calories in a gram of fat

Back 44

9

Front 45

Amount of calories in carbs

Back 45

4

Front 46

Amount of calories in protein

Back 46

4