Key Terms Ch 14

Question 1

Gene

Answer 1

Is a segment of DNA that acts as identifying codes for hereditary traits

Question 2

Genetic modification

Answer 2

Is a process that alters the genetic material of plants or animals by duplicating, removing or inserting one or more new genes to improve its characteristics

Question 3

High pressure processing

Answer 3

Is a method of preserving food that involves subjecting food to intense pressures to kill microbes such as yeasts, moulds and bacteria while maintaining the fresh qualities of the food

Question 4

Membrane technology

Answer 4

Involves using a porous membrane or filter to separate the particles in a fluid. Two of the most commonly used forms of membrane technology in food production are ultrafiltration and reverse osmosis.

Question 5

Microencapsulation

Answer 5

Is the packaging of small particles of an active or functional ingredient in a minute capsule. This process is used to mask the flavour of ingredients or to extend their shelf life within a food product

Question 6

Reverse osmosis

Answer 6

Is similar to ultrafiltration but the pores in the membrane are smaller and only allow water to pass through, leaving behind a milk concentrate.

Question 7

Transgenic organisms

Answer 7

Are organisms produced as a result of genetic modification in which DNA from a plant or animal is transferred into another plant or animal to which it is not directly related

Question 8

Ultrafiltration

Answer 8

Is a form of membrane in which the fluid, for example milk, is pumped over membranes which have minute pores that hold back large molecules such as protein, and allow smaller molecules, such as water and lactose, to pass through.