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Food Science > Exam 3 > Flashcards

Exam 3 Flashcards

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1
Q

Delaney Clause

A

Carcinogens

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2
Q

ADI

A

Level considered to be safe over a lifetime

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3
Q

Teratogen

A

Caused birth defects

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4
Q

Carcinogen

A

Causes cancer

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5
Q

LD50

A

Acute-kills 50% of animals. Large single toxic dose. Screening

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6
Q

Short-term toxicity

A

Helps determine dose for long term studies. Control +levels. What does it do at hi levels

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7
Q

Ames test

A

Mutengenic potential

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8
Q

The NOEL is the level at which no adverse effect occurs in animals determined from sub chronic feeding studies .

A

True:

= the highest dose that results in no detectable damage to the animal.

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9
Q

The ADI is:

A

Estimated by dividing the no-observed-effect level (NOEL) of a test substance by the safety factor (100)

May take well over 10 years to gain approval

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10
Q

We can use additives to replace GMPs? (T/F)

A

False

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11
Q

Food additives require pre-market approval? (T/F)

A

True

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12
Q

What does GRAS mean?

A

Generally recognized as safe: List of affirmed safe ingredients because of 1958 law. Egs. Salt, sugar, vinegar

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13
Q

Preservatives

A

Antioxidants, antimicrobials, parentheses

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14
Q

Emulsifiers

A

Lecithin, egg yolk

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15
Q

Thickeners

A

Gums, starch, bacterial

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16
Q

Types of antioxidants

A

Vitamin C, sulfur, BHT

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17
Q

Colors

A

Controversial

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18
Q

“Natural” means it is safe (T/F)

A

False

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19
Q

Describe what organic food means.

A

Specific standards. A list of approved chemicals. Manure…ect. Expensive

Does an organic food mean it’s not a processed food?

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20
Q

What are some implications of using biotech for treating genetic diseases?

A

Insurance? Ability to reproduce? Employers?

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21
Q

What 4 characteristics must bioengineered foods have if they are not labeled?

A
  1. Change must be well characterized
  2. Genetic change must be stable
  3. Toxicants and anti-nutritional factors must be at or below current cultivar. Don’t introduce an unknown allergen.
  4. Nutritional profile the same or better
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22
Q

RFLP

A

Looks for patterns in DNA

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23
Q

PCR

A

Amplifies DNA

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24
Q

Restriction enzyme

A

Cuts DNA into pieces at specific sequences

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25
Q

Antisense RNA

A

Backward strand to turn gene off

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26
Q

Biotechnology

A

Transfer of DNA

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27
Q

Two common uses of medical biotech are:

A
  1. Erythropoietin for anemia

2. TPA for heart attacks

28
Q

Bioengineered Salmon

A

Gene to make them grow in cold water

29
Q

Chymosin

A

1st bioengineered food ingredient

30
Q

BT corn

A

Bacillus Thuringiensis

31
Q

Round up ready crops

A

Resists herbicide

32
Q

Golden rice

A

Bioengineered to contain beta-carotene (Vit A)

33
Q

Nonspecific defenses:

A 
Skin
Sweat
Lysozyme
Macrophages
Inflammatory response
34
Q

Describe inflammatory response

A

Non specific response
Tissue damage
Damage releases chemical signals - histamine
Increased fluid leakage and migration of phagocytes
Cells consume (phagocytosis) bacteria and cell debris
Fever

35
Q

T-cells

A

Lymphocytes maturing in thymus

Killer (kill infected cells) and helper

36
Q

B-cells

A

Lymphocytes (WBC) produced in the blood marrow that act in body fluids. Antibody producing.

37
Q

Antibody

A

Plasma protein that interacts with a specific antigen

38
Q

Perforin

A

Cytotoxic T-cells: holes in membrane

39
Q

Antigen

A

Large molecule eliciting an immune response

40
Q

Primary immune response

A

Short-lived antibodies produced because of a first exposure to an antigen. Effector cells

41
Q

Secondary immune response

A

Stronger response related to memory (effector) cells

42
Q

Helper T cells

A

Help B cells produce antibodies.
Activate killer cells
Orchestrate immune system

43
Q

Cytotoxic response

A

Perforin

44
Q

Clonal selection

A

Explains specificity of immune response

45
Q

Active immunity

A

Stimulate body to produce its own antibodies

46
Q

Passive immunity

A

Antibodies conferred from another source

47
Q

Mast cells

A

Immune cells that produce and release histamine

48
Q

Allergy

A

An IgE related response

49
Q

RAST

A

Blood test for allergies

50
Q

Autoimmune disease:

A

Body attacking its own cells (MS, Lupus, Arthritis, Diabetes)

51
Q

Steps of cancer

A
  1. Mutation
  2. Mutated cell reproducing
  3. Cell must have blood supply
  4. Cells must immortalize
  5. Cells must have mobility
52
Q

Characteristics of cancer cell growth

A

Uncontrolled growth
Loss of contact inhibition
Loss of differentiation
Genetic change

53
Q

Phytochemical

A

Plant compound
Present in small quantities
Not essential
Bioactive

54
Q

Bioactive

A

Has an effect on living tissues

55
Q

Conching

A

Grinding/Refining: Smoothness of texture

56
Q

Tempering

A

Heat and cool process: Fat crystal size

Meltability

57
Q

Criollo

A

Prince of cacao tree

58
Q

2 Fruits that have enough sugar to make wine

A
  1. Grapes

2. Dates

59
Q

What type of preservation process is winemaking

A

Alcoholic fermentation–anaerobic

Sugar in juice is converted to alcohol (ethanol)
Process is catalyzed by the enzymes in yeast

60
Q

Alternative to barrel aging

A

Stainless steel tanks with oak chips

Gives good surface area to interact the wine with compounds in oak
Less expensive than barrels
More consistent because not different flavor profiles from different trees

61
Q

Wine quality is function of:

A 
Climate
Vineyard conditions
Type of grape
Skills
Aging and storage
Food pairing and serving temp
62
Q

Why is cork closure becoming obsolete?

A

About 10% cork failure rate

63
Q

In grape growing, the goal is to get high yields of grapes (T/F)?

A

False

64
Q

Basic principle of cheese making

A

Microbial fermentation to coagulate protein to produce curds and whey

65
Q

Steps of cheese making

A
  1. Add culture (acidify)
  2. Coagulate (rennet)
  3. Cut the curds
  4. Cooking
  5. Salting (flavor/preservative)
  6. Sometimes wash curds
  7. Shape/Mold
  8. Ripen
66
Q

What affects the type of cheeses made?

A
  1. Amount and kind of culture
  2. Ripening time
  3. Size of curds cut
  4. Rate and temperature of cook
  5. Length of stirring and cooking
  6. Washing of curd
  7. How it is knitted together (eg. cheddaring)

Food Science (6 decks)

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