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Exam 3 Flashcards

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
Antisense RNA
Backward strand to turn gene off
26
Biotechnology
Transfer of DNA
27
Two common uses of medical biotech are:
1. Erythropoietin for anemia | 2. TPA for heart attacks
28
Bioengineered Salmon
Gene to make them grow in cold water
29
Chymosin
1st bioengineered food ingredient
30
BT corn
Bacillus Thuringiensis
31
Round up ready crops
Resists herbicide
32
Golden rice
Bioengineered to contain beta-carotene (Vit A)
33
Nonspecific defenses:
``` Skin Sweat Lysozyme Macrophages Inflammatory response ```
34
Describe inflammatory response
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
T-cells
Lymphocytes maturing in thymus | Killer (kill infected cells) and helper
36
B-cells
Lymphocytes (WBC) produced in the blood marrow that act in body fluids. Antibody producing.
37
Antibody
Plasma protein that interacts with a specific antigen
38
Perforin
Cytotoxic T-cells: holes in membrane
39
Antigen
Large molecule eliciting an immune response
40
Primary immune response
Short-lived antibodies produced because of a first exposure to an antigen. Effector cells
41
Secondary immune response
Stronger response related to memory (effector) cells
42
Helper T cells
Help B cells produce antibodies. Activate killer cells Orchestrate immune system
43
Cytotoxic response
Perforin
44
Clonal selection
Explains specificity of immune response
45
Active immunity
Stimulate body to produce its own antibodies
46
Passive immunity
Antibodies conferred from another source
47
Mast cells
Immune cells that produce and release histamine
48
Allergy
An IgE related response
49
RAST
Blood test for allergies
50
Autoimmune disease:
Body attacking its own cells (MS, Lupus, Arthritis, Diabetes)
51
Steps of cancer
1. Mutation 2. Mutated cell reproducing 3. Cell must have blood supply 4. Cells must immortalize 5. Cells must have mobility
52
Characteristics of cancer cell growth
Uncontrolled growth Loss of contact inhibition Loss of differentiation Genetic change
53
Phytochemical
Plant compound Present in small quantities Not essential Bioactive
54
Bioactive
Has an effect on living tissues
55
Conching
Grinding/Refining: Smoothness of texture
56
Tempering
Heat and cool process: Fat crystal size | Meltability
57
Criollo
Prince of cacao tree
58
2 Fruits that have enough sugar to make wine
1. Grapes | 2. Dates
59
What type of preservation process is winemaking
Alcoholic fermentation--anaerobic Sugar in juice is converted to alcohol (ethanol) Process is catalyzed by the enzymes in yeast
60
Alternative to barrel aging
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
Wine quality is function of:
``` Climate Vineyard conditions Type of grape Skills Aging and storage Food pairing and serving temp ```
62
Why is cork closure becoming obsolete?
About 10% cork failure rate
63
In grape growing, the goal is to get high yields of grapes (T/F)?
False
64
Basic principle of cheese making
Microbial fermentation to coagulate protein to produce curds and whey
65
Steps of cheese making
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
What affects the type of cheeses made?
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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