Midterm 2 review

Question 1

temp range of mesophilic organisms

Answer 1

20-45

Question 2

temp range of thermophilic organisms

Answer 2

> 45

Question 3

temp range of psychrophilic organisms

Answer 3

<10

Question 4

temp range of psychrotrophic organisms

Answer 4

4

Question 5

how many ppl a year does salmonellosis affect in the US?

Answer 5

1 million

Question 6

Listeriosis grows in _____ products

Answer 6

chilled

Question 7

3rd leading cause of death from food poisoning:

Answer 7

lysteriosis

Question 8

vehicles for listeriosis?

Answer 8

raw-milk cheeses, ready-to-eat meats

Question 9

campylobacteriosis can trigger what syndrome?

Answer 9

Guillain-Barre

Question 10

what kind of toxin is botulism?

Answer 10

neurotoxin

Question 11

what’s the most well-known enterohemorrhagic toxin-producing strain?

Answer 11

E. coli 0157:H7

Question 12

E. coli produces what kind of toxin?

Answer 12

shiga toxin; lysis red blood cells

Question 13

what syndrome can lead to kidney failure, permanent kidney damage, or death?

Answer 13

hemolytic uremic syndrome

Question 14

true or false: viruses can spoil food

Answer 14

false

Question 15

most common food borne virus?

Answer 15

norovirus

Question 16

polio is caused by what kind of pathogen?

Answer 16

virus

Question 17

hepatitis A is caused by what kind of pathogen?

Answer 17

virus

Question 18

the second leading cause of death from foodborne illness is _____

Answer 18

toxoplasmosis

Question 19

what causes toxoplasmosis?

Answer 19

Toxoplasma gondii (protozoan parasite)

Question 20

what causes amoebic dysentery?

Answer 20

Entamoeba histolytica (protozoan parasite)

Question 21

what are those parasitic worms you can find in fish called?

Answer 21

trichinosis nematode

Question 22

at what temp and for how long to freeze for anisakiasis prevention?

Answer 22

• 35 or lower for 15 h

- 20 or lower for 7 days

Question 23

name 2 food additives

Answer 23

• sodium benzoate

- antioxidants

Question 24

how many calories per gram of organic acids?

Answer 24

3

Question 25

how many calories per gram of polyols?

Answer 25

2.4

Question 26

how many calories per gram of fiber?

Answer 26

2

Question 27

what kind of sweetener is acesulfame-K?

how much sweeter than sucrose?

Answer 27

non-nutritive; 200x

Question 28

how many times sweeter than sucrose is neotame? distinguishing characteristic from aspartame?

Answer 28

7000-13000x sweeter; can’t hydrolyze peptide bond

Question 29

name some fat replacers

Answer 29

• simplesse (microparticulated milk/egg white prots)
• olestra (sucrose esterified with FAs)
• carbohydrate-based fat replacers (polysacchs)

Question 30

wheat, corn, and rice are not a good source of what AA?

Answer 30

lysine

Question 31

legumes are not a good source of what AA?

Answer 31

methionine

Question 32

____ measures animal’s weight gain/gram of protein consumed

Answer 32

Protein efficiency ratio (PER)

Question 33

____ measures overall nitrogen retention

Answer 33

Biological value (BV)

Question 34

BV x digestibility factor

Answer 34

net protein utilization (NPU)

Question 35

NPU x %protein in food

Answer 35

net protein value (NPV)

Question 36

compares the AA profile of the specific food protein against a standard amino acid profile

Answer 36

protein digestibility correct AA score (PDCAAS)

Question 37

determines AA digestibility at the end of the small intestine

Answer 37

digestible indispensable amino acid score (DIAAS)

Question 38

do plants make vitamin a?

Answer 38

not directly, but they have the precursor B-carotene

Question 39

how is vit D made?

Answer 39

synthed from cholesterol/other sterols upon exposure to sunlight

Question 40

RDA of vit C for adults

Answer 40

75-90 mg/day

Question 41

which stereoisomer of ascorbic acid is cheaper?

Answer 41

d-isoascorbic acid, but 20x less vit activity

Question 42

RDA of b vitamins?

Answer 42

few mg/day to ug/day

Question 43

vit b1 is?

deficiency leads to?

Answer 43

thiamine; beri beri

Question 44

vit b2 is?

Answer 44

riboflavin; found in meat/dairy/dark leafy greens; makes whey yellow/green

Question 45

what destroys vit b1 and b2?

Answer 45

b1: sulfite
b2: light sensitive

Question 46

vit b12 is? RDA?

Answer 46

cobalamin (contains porphyrin ring)

3 ug/day

Question 47

b3=?
b5=?
b6=?
b7=?
b9=?

Answer 47

3 = niacin
5 = pantothenic acid
6 = pyridoxine, pyridoxal, pyridoxamine
7 = biotin
9 = folacin/folic acid

Question 48

give 2 examples of antinutritional factors

Answer 48

phytate, trypsin inhibitor

Question 49

functionality of an emulsifier is characterized by its _________

Answer 49

hydrophilic lipophilic balance (HLB)

Question 50

describe the structure of anthocyanins

Answer 50

3-ring phenolic compound

Question 51

solubility of anthocyanins:

Answer 51

water-soluble

Question 52

structural variation in anthocyanins is due to ____ which is the attachment of sugar to anthocyanin’s OH group

Answer 52

glycoslyation

Question 53

what’s annatto?

Answer 53

additive from seeds of bixa orellana; contains bixin (fat sol) and norbixin (water sol); these are carotenoids

makes cheddar yellow

Question 54

what’s saffron?

Answer 54

carotenoid found in crocus stamen providing yellow color and flavor $$$$

Question 55

oxidation causes myoglobin to turn more _____

Answer 55

purple (from red)

Question 56

what binds to myoglobin that can produce a cherry-red color?

Answer 56

CO

Question 57

essential oils are made of _____, which are a class of ______ _____ molecules

Answer 57

terpenes; volatile hydrophobic