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Food Science > Exam 2 > Flashcards

Exam 2 Flashcards

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1
Q

Why is water the most important food component?

A

Because it is in everything

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2
Q

what is the smallest and simplest of food components?

A

Water

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3
Q

Bond angle of water?

A

104.5

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4
Q

how many hydrogen bonds are formed with ice?

A

4

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5
Q

what happens when water freezes?

A

Density increases and volume increases.

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6
Q

why does ice float?

A

because it is less dense than water.

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7
Q

How do Cp, Lf and Lv compare between water and other compounds?

A

All 3 are fairly low

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8
Q

what is sublimation?

A

when water skips the liquid state

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9
Q

List the 3 major sensory characteristics that relate to the influence of water on food.

A

Appearance, texture, and flavor

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10
Q

why do supermarkets use water misters in the produce section?

A

to keep vegetables nice and crisp.

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11
Q

What is formed where a molecules charged surfaces (like carrageenan or pectin) provide repulsion necessary to keep particles dispersed?

A

Dispersion

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12
Q

Which types of water are the most important in food science?

A

Free and Entrapped

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13
Q

What is the measure of the water that is not bound to food molecules and is available for reactions and microbial growth?

A

Aw (Water Activity)

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14
Q

Which method isn’t a method to manipulate Aw?

A

Adding fruit juice

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15
Q

How do bacteria divide?

A

Binary Fission

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16
Q

Why is bacteria population with a short generation time and a high initial load of concern?

A

Food spoilage can occur in a few hours.

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17
Q

In which phase of the microbial growth curve are the vegetative cells actively growing?

A

Log Phase

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18
Q

In the death phase, division is no longer possible and if bacteria can, they take on a tough, dormant form called what?

A

Endospore

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19
Q 
F
A
T
T
O
M
A

Food, Acid, Temperature, Time, Oxygen, Moisture

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20
Q

Which microbes are most likely to spoil slightly acidic, fruit based foods?

A

Yeats and Molds

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21
Q

How is microbial growth interrupted?

A

Alter greater than or equal to 1 growth factor

22
Q

An additive changes the oxidation/reduction potential. How does this impact microbes?

A

Inhibits or prevents growth.

23
Q

The smoking process, curing agents and preservatives are all examples of which growth?

A

Additive

24
Q

MAP and vacuum packaging are examples impacting which growth factor?

A

Oxygen

25
Q

What is the function of enzymes?

A

Control all chemical reactions in living organisms.

26
Q

Enzymes are often called catalysts. How do catalysts impact reactions?

A

Speed up reactions

27
Q

Major portion of enzyme

A

Protein part

28
Q

Minor portion of enzyme, responsible for activity

A

non-protein part

29
Q

Coenzyme responsible for activity

A

usually vitamin

30
Q

Cofactor responsible for activity in enzyme structure

A

usually mineral

31
Q

Why did the gelatin dessert with the canned pineapple gel and the gelatin dessert with the fresh pineapple remain liquid?

A

Canned pineapple takes some of the acid away while the fresh still has everything in it causing the acid to not allow gelling.

32
Q

2 desirable foods related to enzymatic browning reactions

A

tea, coffee

33
Q

2 undesirable foods related to enzymatic browning reactions.

A

apple, bananna

34
Q

how would you define tyrosinase oxidation of tyrosine in mushrooms?

A

undesirable but harmless

35
Q

what type of non-enzymatic browning occurs when bread is cooked into toast?

A

Maillard Browning

36
Q

Water soluble vitamins

A

B vitamins, Vitamin C

37
Q

identify the fat soluble vitamins

A

Vitamin A,D,E,K

38
Q

Define a pro vitamin

A

a substance that is converted into a vitamin w/in an organism.

39
Q

example of a provitamin and the associated vitamin

A

B carrotene, vitamin A

40
Q

Compounds used to fortify milk

A

Vitamin A,D

41
Q

Vitamin D is essential in the absorbing of what compound?

A

Calcium

42
Q

name the 2 vitamin deficiencies associated with early ocean travel.

A

Rickets-Vitamin D skeleton structure weakens

Scurvy-Vitamin C-connective tissue breaks down

43
Q

Sunshine vitamin

A

Vitamin D

44
Q

What compound is necessary for blood clotting?

A

Vitamin K and Calcium

45
Q

Which compounds are associated with optimal immune health?

A

Zinc, Vitamin C, Viamin A, Iron

46
Q

Proteins are _______ machinery of life.

A

active

47
Q

What bond joins amino acids and what is produced when 2 amino acids join?

A

Peptide bonds, Protein Structure

48
Q

Describe the primary (1 degree) structure of proteins.

A

Linear arrangement of Amino Acids

49
Q

List 5 functions of protein in food

A

Form gels, texturize, emulsify, form foods, develop gluten

50
Q

Differentiate between reversible and irreversible protein denaturalization including the impact on biological activity.

A

Reversible-contains all essential AA’s. Supports maintenance and growth, meat, poultry, and fish.
Incomplete-Lack certain AA’s-support only maintenance. Plants.

Food Science (1 decks)

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