8: Soybeans, George Washington Carver, Nitrogen fixation, Fabaceae, Tofu, Soy sauce, Forage crops Flashcards

1
Q

What soil bacteria form a symbiotic relationship with legumes like soybeans?

A

Rhizobium bacteria.

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2
Q

What benefit do Rhizobium bacteria provide to the plant?

A

They fix atmospheric nitrogen (N₂) into ammonia (NH₃) for plant use.

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3
Q

What does the plant provide to the bacteria in return?

A

Carbohydrates produced via photosynthesis.

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4
Q

Where in the plant does this symbiosis occur?

A

In root nodules.

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5
Q

What is nitrogen fixation?

A

The conversion of atmospheric nitrogen (N₂) into ammonia (NH₃).

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6
Q

List 3 natural ways nitrogen fixation occurs.

A

Symbiotic bacteria,
free-living bacteria,
lightning.

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7
Q

What industrial process is used for nitrogen fixation?

A

The Haber-Bosch process.

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8
Q

Why are soybeans considered hard to digest?

A

They contain indigestible oligosaccharides and anti-nutritional compounds.

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9
Q

Name two oligosaccharides in soybeans that cause gas.

A

Stachyose and raffinose.

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10
Q

What is the role of trypsin inhibitors in soybeans?

A

They block trypsin, reducing protein digestion

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11
Q

What does phytic acid do in the digestive system?

A

Binds to minerals and lowers their absorption.

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12
Q

Where was the soybean domesticated?

A

Yellow River Valley, China.

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13
Q

From which wild species was soybean domesticated?

A

Glycine soja

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14
Q

Name 3 traits selected during soybean domestication.

A

Bushy growth,
larger seeds,
uniform colour and size.

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15
Q

What are the main steps in tofu production?

A

Soak → blend → boil → filter → add coagulant → press curds → cool.

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16
Q

What does a coagulant like nigari do in tofu making?

A

Causes soy proteins to curdle and form solid curds.

17
Q

What are the solid and liquid products of tofu production?

A

Curds (tofu) and whey (liquid).

18
Q

What microorganism is used in the first step of soy sauce production?

A

Aspergillus (used to make Koji).

19
Q

What other microbes are involved in soy sauce fermentation?

A

Lactic acid bacteria and yeast.

20
Q

Why is salt added during soy sauce production?

A

To prevent spoilage and enhance flavour.

21
Q

What is geocarpy?

A

A reproductive process where fruit develops underground.

22
Q

How do peanuts exhibit geocarpy?

A

After fertilization, a peg pushes the developing fruit into the soil.

23
Q

List three non-food uses of soybeans.

A

Biodiesel, bioplastics, and animal feed (soybean meal).

24
Q

What is fermentation (in soy processing)?

A

Anaerobic breakdown of molecules using organic electron acceptors.

25
How is fermentation different from cellular respiration?
No oxygen or electron transport chain is used