Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Science of Food > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

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

A

The dependent variable is not measurable and it is not a formalized hypothesis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Name a variable that is changing during the experiment

A

independent variable

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

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

A

controlled variable

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Name for the variable that is measured during the experiment

A

dependent variable

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Information gathered during an experiment

A

data

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Which of the following is FALSE about the scientific method?

  • All steps must be used
  • Steps must be applied in order
  • It reduces personal bias
  • It leads to results that are trustworthy
A

Steps must be applied in order

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What must a hypothesis consist of?

A
  • Must be proposed based on existing knowledge
  • Should be testable
  • Should be in the form of an if-then statement
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

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?

A

His constants are inadequate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

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

a) Allows other to repeat it
b) Is unnecessary, only conclusions must be well communicated
c) Rules out the possibility that results may come from mistakes
d) Both A and C are correct

A

A and C

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Which of these should NOT be reworded as experimental data?

  • Quantifiable measurements
  • Observations
  • IQuantifiable measurements
  • Photographs
A

inferences

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Before a final conclusion may be reached:

  • Results must be organized
  • Experiments may have been repeated
  • Calculations must be done to best estimate results
  • All of the above
A

all of the above

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

true or false?
Reporting findings from research experiments allows others to build upon them.

A

true

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

true or false?
The scientific method should only be used to solve problems related to science.

A

false

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

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

A

covalent bond

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

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

A

atom

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What is the the number of protons of an element called

A

atomic number

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

The number of an atom with a positive charge

A

proton

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

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

A

compound

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

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

A

5

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

All organic compounds contain:

A

carbon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

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

A

1, 2, 3, 4

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Type of bond that occurs as a result of electron sharing

A

covalent

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Type of bond that occurs as a result of electron transfer

A

ionic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

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

A

heterogenous colloid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

A mixture that is not uniform

A

heterogenous mixture

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

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

A

true

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

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

A

solid and gas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

true or false?
Water is an organic compound.

A

false

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

All enzymes are:

A

Proteins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

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

A

Transport oxygen to the muscle tissues

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Proteins that function as enzymes are able to:

A
  • break bonds
  • form bonds
  • transform bonds
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

true or false?
A peptide bond is a chemical bond between the amino group of one amino acid and the carboxylic acid of a second amino acid.

A

true

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

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

A

Emulsifier

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

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

A

9

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

The 3-D shape of a protein is very important to its function. The bending and folding of the protein chain is called its:

A

Tertiary structure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

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

A

Denaturation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Three-dimensional folding pattern of a protein

A

tertiary structure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Structure associated with the folds of the polypeptide chain

A

secondary structure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

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

A

quaternary structure

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Order and number of amino acids in a protein chain

A

primary structure

41
Q

In the three-dimensional organization of a protein chain, the folded configuration usually is responsible for all of these, except:

A

Determines if the protein is essential in the human diet

42
Q

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

43
Q

Proteins responsible for dough elasticity include:

44
Q

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

A

Use of a sugar solution

45
Q

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

46
Q

what is the sweetest monosaccharide?

47
Q

This bond is formed between two sugar molecules

A

glycosidic

48
Q

what converts sucrose to a mixture of fructose and glucose

49
Q

what is the branched chain of glucose found in plants

A

amylopectin

50
Q

what is long, straight, digestible chain of glucose found in plants

51
Q

what is the network formed by carbohydrate molecules in response to heating and cooling

A

gelatinization (gelling)

52
Q

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

53
Q

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

A

β-glycosidic bonds

54
Q

Which of the following are reducing sugars?

A

Monosaccharides

55
Q

The Maillard reaction occurs between:

A

Reducing sugars and amino acids

56
Q

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

A

Glucose and fructose

57
Q

Which of the following are functions of lipids in foods?

-carry flavors
- lubricate foods
- provide desirable mouthfeel
- all of the above

A

all of the above

58
Q

Triglycerides are composed of which of the following?

A

Glycerol and fatty acid

59
Q

What is the definition of hydrogenation?

A

The addition of hydrogen to break double bonds

60
Q

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
  • All of the above
A

all of the above

61
Q

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
  • All of the above
A

all of the above

62
Q

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

A

on the same side

63
Q

According to the code of federal regulations, the standard of identity for milk includes all of the following EXCEPT:
- Lacteal secretion from healthy cows
- Pasteurized or ultra-pasteurized
- No less than 2% fat - No less than 8.25% milk solids

A
  • No less than 2% fat
64
Q

Cheese manufacturing is designed to recover most of this from milk

65
Q

During production of lactose free milk, the enzyme lactase do what

A

Breaks down lactose into galactose and glucose

66
Q

Change in fruit ripening includes all of these, EXCEPT:

  • Increase in acidity
  • Pigment accumulation
  • Production of flavor and aromatic volatile compounds
  • Conversions of starch to sugar
A

Increase in acidity

67
Q

true or false?
Wilting in leafy vegetables is caused by the loss of turgidity due to transpiration.

68
Q

Which of these tissues have the least amount of myoglobin?

69
Q

To become meat, an animal upon slaughtering must go through some biochemical reactions EXCEPT:

  • Anaerobic glycolysis which leads to lactic acid production
  • Rigor mortis which is associated with the formation of actomyosin
  • Decrease in proteinase activity, which prevents them from breaking down proteins
  • Tenderization of the muscle
A

Decrease in proteinase activity, which prevents them from breaking down proteins

70
Q

Which of the following foods would not be considered parve?
- fish
- eggs
- cheese
- lentils

71
Q

Colorimeters can be used to evaluate all of the following except:
- Doneness
- Ripeness
- Texture
- Spoilage

72
Q

The 5 tastes detected on the human tongue include sweet, sour, bitter, salt, and __________.

73
Q

true or false?
A taste panel is a useful way to measure individual consumer preferences.

74
Q

Where are the “sweet” taste buds located on the tongue?

A

they are distributed all over the tongue

75
Q

Which active ingredient is responsible for the hotness of chili peppers?

76
Q

What is the name of the scale used to measure the hotness of peppers?

A

Scoville Scale

77
Q

With age, the perception of food flavors is reduced due to:

A

Reduced ability to sense food smells

78
Q

true or false?
A triangle taste panel includes a reference and two samples to compare to the reference.

79
Q

A trained taste panel usually includes about how many panelists?

80
Q

Which sensory sense is detected by the olfactory receptors?

81
Q

Match the sense in sensory analysis to its characteristics.
Flavor, aromatics

82
Q

Match the sense in sensory analysis to its characteristics.
Color, size, and shape

A

appearance

83
Q

Match the sense in sensory analysis to its characteristics.
Sweet, sour, bitter, acid, and umami

A

basic tastes

84
Q

Match the sense in sensory analysis to its characteristics.
Mechanical or tactile properties

A

texture and other sensations

85
Q

When did organic foods received their official definition?

86
Q

This movement made the U.S. the leader in food production for the entire world.

A

green revolution

87
Q

true or false?
Genetically modified organisms (GMOs) have their genetic makeup changed through molecular techniques.

88
Q

In order to use the organic seal, a product must contain at least this percent of organic ingredients:

89
Q

true or false?
Most studies concluded that organic foods have higher levels of important nutrients.

90
Q

Organic foods are grown and processed without the use of:

A
  • Pesticides
    • Artificial fertilizers
    • Biotechnology
91
Q

In recent years, organic and conventional food sales have been growing respectively at:

92
Q

Based on evidence provided in the lecture about organic foods, which of these may be a legitimate reason to buy organic foods?

A

personal choice

93
Q

Which organic product is sold the most?

A

fruits and veggies

94
Q

Which of pests will go through a complete metamorphosis during its life cycle?

95
Q

Reduce the microbial load to a level considered safe for public health (associated with cleaning or associated with sanitizing?)

A

associated with sanitizing

96
Q

Visible or invisible, unwanted material on food-contact surfaces (associated with cleaning or associated with sanitizing?)

A

associated with cleaning

97
Q

Complete removal of food soil (associated with cleaning or associated with sanitizing?)

A

associated with cleaning

98
Q

Quaternary Ammonium compounds

Science of Food (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions