Food Science Test 1

Front 1

Precision

Back 1

Ability of measurements to be consistently reproduced

Front 2

Accuracy

Back 2

Closeness to True Value

Front 3

Mass

Back 3

Quantity of Matter

Front 4

Weight

Back 4

Measure of force of Gravity

Front 5

Mass

Back 5

Measure of the Quantity of Matter (kg or grams)
-Triple Beam Balance
-Electronic Balance

Front 6

Scientific Method

Back 6

1) Ask a Question
2)Define the Problem
3)Research
4)Find Hypothesis
5)Design Experiment
6)Conduct Experiment
7)Evaluate Results
8) Report

Front 7

Step 1: Ask a Question

Back 7

What, Why, How Where

Front 8

Step 2: Define the Problem

Back 8

Set a goal and give direction on how to solve

Front 9

Step 3: Research

Back 9

Background (books, journals articles)

Front 10

Step 4: Find Hypothesis

Back 10

Possible Solution, Focus on One (Educated Guess)

Front 11

Step 5: Design Experiment

Back 11

Test Hypothesis; How?; Steps; Resources Needed; Length of Time; Record Data

Front 12

Step 6: Conduct Experiment

Back 12

Dependent Variable and Independent Variables

Front 13

Dependent Variable-

Back 13

Changes are determined by the degree of one or more independent variables

Front 14

Independent Variable

Back 14

Manipulated variable whose presence determines the change in depended variable

Front 15

Step 7: Evaluate Results

Back 15

-Thinking Portion
-Observations, Patterns, Trends
-Support Hypothesis

Front 16

Step 8: Report

Back 16

Must put key findings into writing to share

Front 17

Human Analysis

Back 17

Smell, Flavor, Sound, Feel, Appearance of Food and Beverages

Front 18

3 Main Characters

Back 18

1) Appearance (shape, size, condition)
2) Flavor (comes from aromatics)
-Sweet, Sour, Salt, Bitter, Umami
3)Texture

Front 19

Volatile Compounds

Back 19

Aldehyde, Esters, Ketones, Alcohols
H-C=O, O-C=O

Front 20

Astringency

Back 20

Have Tanins and Polyphenols (give a drying sensation) makes thirsty

Front 21

Artificial Flavors come from...

Back 21

aldehydes, esters, ketones, alcohols, hydrocarbons (volatile compounds)

Front 22

Olfactory Bulb Two Pathways

Back 22

Senses Aromatics
1) Nostrils- small gaseous particles
2) Back of Mouth- nasal and oral passages are connected at the top of the throat

Front 23

4 Chemical/Trigeminal Factors (hits the trigeminal nerve)

Back 23

1) HEAT- hot wings,
2) COOL- menthol, sugar alcohols
3) Pungency- horseradish
4) Prickle- carbonated beverages

Front 24

Chewiness

Back 24

how well one part slides past another without breaking

Front 25

Graininess

Back 25

Size of Particles

Front 26

Brittleness

Back 26

How easy a food shatters or breaks in between the molars

Front 27

Firmness

Back 27

Foods resistance to breakage

Front 28

Consistency

Back 28

Milk isThin

Front 29

Types of Textures

Back 29

1) Chewiness
2) Graininess
3) Brittleness
4) Firmness
5) Consistency

Front 30

The TWO types of Panel Testings

Back 30

1) Consumers
2) Trained

Front 31

Two Things done in between sampling

Back 31

1) Room Temperature Water
2) Palette Cleanser (Soda Cracker)

Front 32

QDA

Back 32

Quantified Descriptive Attributes

Front 33

Chemistry

Back 33

to understand what and how ingredients react together in a formulation, you must understand chemistry

Front 34

How many naturally occurring elements are on Earth

Back 34

90 elements

Front 35

CH3COOH

Back 35

Acetic Acid

Front 36

Acetic Acid is the basic Component of...

Back 36

The basic component is Vinegar

Front 37

TWO types of changes

Back 37

1) Physical- physical state, size, or temperature
2) Chemical- new substance with different chemical and physical properties

Front 38

NaHCO3 + CH3COOH
Baking Soda + Acetic Acid =

Back 38

CO2 + H20 + CH3COONa
Carbon Dioxide+Water+Sodium Acetate

Front 39

Acid + Base =

Back 39

Salt and Water + residual gas

Front 40

Fermentation Reaction

Back 40

Alkaline Base + Acid
NaOH + HCl

Front 41

C6H12O6

Back 41

Sugar (Glucose)

Front 42

Fermentation

Back 42

process stops while the product bakes because high heat kills the yeast

Front 43

Chemical Change

Back 43

often involve noticeable changes in odor, color, or taste
ex) cooking a pankcake

Front 44

Homogenous Mixture

Back 44

uniform distribution

Front 45

Heterogeneous Mixture

Back 45

Nonuniform distribution of Particles

Front 46

Solutes

Back 46

Salt, Sugar

Front 47

Solvents

Back 47

Water, Alcohol, Hexane

Front 48

Aroma

Back 48

odor of food
-comes from volatile compounds, aromatics, coming in contact with the olfactory nerves in the nose

Front 49

Volatile Substances contain...

Back 49

Particles that evaporate or become gas quickly

Front 50

Olfactory Bulb

Back 50

Bundle of nerve fibers at the base of the brain behind the bridge of the nose

Front 51

What Room is UWSTOUT's sensory lab in?

Back 51

252

Front 52

Chemistry

Back 52

the study of composition, structure, and properties of substances and changes that occur to them

Front 53

Element

Back 53

-Substance that contains only one kind of atom

Front 54

Matter

Back 54

composed of one or more elements

Front 55

What determines which element an atom is?

Back 55

# of protons

Front 56

Biological Leavener Yeast uses what type of chemical process...

Back 56

Fermentation
-releases enzymes from yeast cell

Front 57

Pure Substance

Back 57

NaCl, Baking Soda

Front 58

Solution

Back 58

-mostly homogenous
-misture of one material dissolved in another
-solute and solvents= solutions

Front 59

Titration

Back 59

name of experimental procedure used when a precise amount of a known substance is added to an unknown substance using a burette to deliver the known substance

Front 60

Burette

Back 60

Capable of accurately measuring how much of the known substance was added

Front 61

Phenolphthalein

Back 61

pH indicator

Front 62

Explain the Titration Experiment in Class

Back 62

Neutralization of the acid (or the end-point of the titration detected when the pH of the solution reaches the equivalence point, and the color of the indicator in the original acid solution changes

Front 63

Endothermic=

Back 63

products have less total heat than reactants; this reaction stores or absorbs energy

Front 64

Chemical Energy

Back 64

forming or breaking of chemical bonds during chemical reactions

Front 65

Exothermic=

Back 65

energy is released during the reaction

Front 66

Radiant Energy

Back 66

Energy transmitted in the form of waves through space or some medium

Front 67

Microwaves

Back 67

Convert electrical energy into radiant energy to cook food

Front 68

Energy Source

Back 68

Magnetron ( a tube that converts electrical energy into microwaves- low frequency electromagnetic waves of radiant energy)

Front 69

Microwaves-

Back 69

travel in straight lines, reflected by metal, pass through glass, paper, plastic

Front 70

Microwaves

Back 70

any polar compound will be agitated by microwaves