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ANSC 201 > Labs 1,2,3,5,10 > Flashcards

Labs 1,2,3,5,10 Flashcards

1
Q

Flavor of normal milk

A

Bland + slightly sweet

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2
Q

Flavor of absorbed/transmitted milk defect

A

Corny, barny, onion, garlic

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3
Q

Milk Absorbed/transmitted flavors are ______.

A

Reversible

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4
Q

Flavor of bacterial milk defect

A

Acid, putrid, malty

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5
Q

How do you prevent dangerous microbial flavor milk defects?

A

Pasteurization

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6
Q

Flavor of oxidative rancidity milk defect

A

Paper + cardboardy

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7
Q

2 causes of oxidative rancidity in milk

A

Copper/iron and ultraviolet light

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8
Q

What chemically happens during oxidative rancidity in milks?

A

The double bond of unsaturated fats is replaced with an oxygen.

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9
Q

Flavor of hydrolytic rancidity milk defect

A

Bitter + soapy

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10
Q

What chemically happens during hydrolytic rancidity in milk?

A

Lipase enzymes cut off fatty acids

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11
Q

Homogenization

A

The process of pressure milk through screens to reduce fat molecule size; used to prevent milk layers from forming.

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12
Q

What are the components of buttermilk?

A

Water, lactose, proteins, minerals, and water soluble vitamins (B complex + C)

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13
Q

What are the components of butter?

A

Water, fat, and fat soluble vitamins (A,D,E, + K)

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14
Q

What are the components of sweet whey?

A

Water, lactose, minerals (all by Ca + P), albumins, globulins, and vitamins

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15
Q

What are the components of a hard curd?

A

Water, casein, vitamins, enzyme, calcium, and phosphorus

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16
Q

What are the components of acid whey?

A

Water, lactose, vitamins, all milk minerals, lactic acid

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17
Q

What are the components of soft curds?

A

Water, casein, albumin, globulins

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18
Q

Lactose is a _____, while sugar is a _____.

A

Powder, crystal

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19
Q

While candling a high quality egg will have

A

Less visible yolk and small air cell

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20
Q

While candling a low quality egg will have

A

Visible and mobile yolk, thinner albumen, and large air cell

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21
Q

4 other impurities visible with candling

A

Blood spots, meat sports, cracked shell, double yolk

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22
Q

The blastoderm is _____ visible than blastodisk

A

Less

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23
Q

Fresh fertile refrigerated =

A

Good quality

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24
Q

Incubated eggs were both

A

Bad quality (runny)

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25
Q

3 types of impurities in wool

A

Natural (grease), acquired (dirt), applied (sprays)

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26
Q

Formula for percent yield is

A

(Weight of clean wool/ weight of grease wool) x 100

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27
Q

Formula for shrinkage is

A

(Wt. of grease wool- wt. of clean wool)/ wt. of grease wool. X 100

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28
Q

% yield + % shrinkage=

A

100%

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29
Q

What can left over grease from wool be made into?

A

Moisturizers

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30
Q

Formula for % stretch

A

(Stretched length- unstretched)/ unstretched length x 100

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31
Q

Bacteria danger zone is between

A

40 to 140 degrees F (so keep fridge below 40 degrees F)

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32
Q

Where should you defrost meat?

A

In the fridge

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33
Q

What temp. Should freezer be below?

A

0 degrees F

34
Q

How long can uncooked meat stay in fridge?

35
Q

How long can cooked meat stay in the fridge?

36
Q

How long can raw meats stay in the freezer?

A

3-4 months

37
Q

What temperature should you reheat all left overs to?

A

165 degrees F

38
Q

What is the lowest temperature you can set the oven to for baking?

A

325 degrees F

39
Q

What temperature does ground meat need cooked to?

A

160 degrees F

40
Q

What temperature does poultry need cooked to?

A

165 degrees F

41
Q

What test do you use to determine tenderness?

A

Warner-Bratzler Shear Test

42
Q

What are the 4 quality grades of beef

A

Prime, Choice, Select, Standard

43
Q

What is the name of the bottle used for Babcock test?

A

Paley bottle

44
Q

What is the Babcock value record?

A

Percent fat

45
Q

What acid is used in the Babcock method?

A

Sulfuric acid

46
Q

Is there a relationship between grade + tenderness

47
Q

Is there a relationship between grade + juiciness?

48
Q

Is there a relationship between tenderness + juiciness?

49
Q

Is there a relationship between fat + grade?

50
Q

Is there a relationship between fat and tenderness?

51
Q

Is there a relationship between fat and juiciness

52
Q

3 categories of products

A

Pharmaceuticals, biologies/ vaccines, anthelmentics

53
Q

Pharmaceuticals used to _____ and common issue is

A

Treat disease, bacteria grow resistant to drug

54
Q

Define antibiotics

A

Chemical substance produced by microbes, pharmaceuticals that suppress the growth of other microorganisms, ex. Penicillin, tetracycline, sulfa compounds

55
Q

Broad spectrum antibiotics

A

Control a variety of organisms

56
Q

Define biologicals

A

Stimulate active immunity against disease, provide antigens so body makes antibodies

57
Q

4 types of vaccines

A

Bacteria’s, live bacterial, killed virus, MLV

58
Q

Define bacteria’s

A

Killed cultures of bacteria, require several injections and periodic “booster shots”, ex. Blackleg, salmonella, pasteurella

59
Q

Define live bacterial

A

Made from living bacteria with less virulence

60
Q

Define killed virus vaccines

A

Contain dead virus organisms , require periodic booster injections, safe than MLV

61
Q

Define modified live virus (MLV) vaccines

A

Manufactured by growing the virus in a way which permits it to stimulate active immunity while diminishing capability to produce disease, more immune system stimulation than killed virus

62
Q

Define anthelmentics

A

Dewormers; given orally to control internal parasites, several times per year

63
Q

cc stands for

A

Cubic centimeter

64
Q

What two factors are important for medication storage

A

Temperature + light

65
Q

5 sites of injections

A
  1. Intravenous IV - into a vein, medicine works fast
  2. Intramuscular IM - into muscle,
    3.Subcutaneous SQ - under the skin, easiest
  3. Intraperitoneal IP - into abdomen, long needle, can substitute for IV
  4. Intramammary IMI- into teat cistern
    may use IV Catheters instead of repeated injections
66
Q

Flea Collar (how long does it work, effective compare to oral, chemical function)

A

Works for an additional 2 months after first 5 months
Not as effective as oral treatment
Etofenprox (a pyrethroid) attacks the nervous system of fleas and ticks

67
Q

LA-200 (what is it?, 3 diseases treated, injection method, withdrawal periods)

A

Broad spectrum pharmaceutical
Pneumonia, shipping fever, scours
SQ so no meat scarred
Withdraw 96 hours before milking and 28 days prior to slaughter

68
Q

Spectramast (disease targeted, withdrawal)

A

Treat mastitis, withdraw 72 hours before milking, and 2 days before slaughter

69
Q

Bounce Back (purpose, 3 minerals, dextrose purpose)

A

Treat Dehydration, minerals= sodium, potassium, chlorine (all from salts), dextrose added for quick energy boost

70
Q

Corid (administer method, treats for)

A

In water for bovine coccidiosis

71
Q

Spectra-5 (how to inject, 5?, 6 reasons not to give to animals, antidote?)

A

SQ for dogs, provides immunity for 5 different diseases, no animals less than 16 weeks, pregnant, already exposed to disease, stressed, malnutrition, or parasitism, epinephrine in case of anaphylaxis

72
Q

Duramectin (ivermectin) (category, dosage method)

A

Anthelmentics, tick marks= 250 lbs,

73
Q

Needle width and gauge relationship

A

Wider needles = higher gauge

74
Q

Needle length and gauge relationship

A

No relationship

75
Q

Gauge for horse and cattle needles____
Gauge for goat___
Gauge for dog____

A

16-18G
18-20G
22G

76
Q

Maximum cc’s injected in any one points

77
Q

How far apart should injection sites be?

78
Q

Where are cow injections and blood drawn?

A

Neck, tail, jugular, milk vein

79
Q

Where are dog injections and blood drawn?

A

Jugular, neck, forearm

80
Q

Where are rat injections and blood drawn?

A

Tail, vein, jugular, intraperitoneal (abdomen)

ANSC 201 (22 decks)

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