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FDSC 200 > Polling (Midterm 2) > Flashcards

Polling (Midterm 2) Flashcards

1
Q

According to the FDA, mercury level in canned tuna is 0.126 ppm. In this case, mercury is an example of _____ contaminant in food

A

environmental

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2
Q

True or false: milk should not be pasteurized before making yogurt or cheese. The natural bacteria is needed for the fermentation process

A

false

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3
Q

L. monocytogenes can grow in refrigerated foods, hence; it is considered ____ bacteria

A

psychrotrophic

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4
Q

the main vehicle of transmission of salmonella is _____

A

poultry

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5
Q

C. botulinum can’t germinate at pH lower than _____

A

4.6

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6
Q

raw fish must be frozen to prevent

A

anisakiasis

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7
Q

true or false: molds can’t grow on jams due to high concentration of sugar and to the presence of acid in the fruit

A

false

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8
Q

_____ keep the oxidation chain reaction going on

A

free radicals

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9
Q

_____ are molecules that protect plants from light induced damage

A

phytochemicals

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10
Q

true or false: 1 g of fat releases 9 calories

A

false

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11
Q

aspartame is not recommended for people diagnosed with

a) diabetes
b) heart disease
c) hypertension
d) phenylketonuria
e) all the above

A

d

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12
Q

legumes are deficient in the essential amino acid _____

A

methionine

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13
Q

true or false: excess consumption of fat soluble vitamins might result in toxicity symptoms

A

true

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14
Q

true or false: it is necessary to obtain the RDA of water soluble vitamins from diet on a daily basis

A

true

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15
Q

the fraction of the absorbed nutrient that reaches the systemic circulation is nutrient

a) absorptivity
b) daily intake
c) bioavailability
d) digestibility
e) none of the above

A

c) bioavailability

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16
Q

the inclusion of inferior substances having properties similar to the foods in which they are added is:

a) accidental food adulteration
b) intentional food adulteration
c) unintentional food adulteration

A

b) intentional

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17
Q

true or false: removing fat from milk is a form of adulteration, unless it is declared on the package

A

true

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18
Q

true or false: food adulteration is always harmful to human health

A

false

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19
Q

a common adulterant in honey is cane sugar. it can be detected using

a) optical microscopy
b) optical spectroscopy
c) PCR
d) GC
e) none of the above

A

a) optical microscopy

20
Q

added water to milk can be detected by using milk’s specific gravity. This method is classified as a _____ for adulteration detection.

a) chemical technique
b) biochemical technique
c) physical technique
d) molecular technique

A

c) physical

21
Q

_____ is a chemical method that can detect the adulteration of olive oil with hazelnut oil

A

HPLC

22
Q

Gas chromatography is a chemical method that can detect _____ organic compounds to discriminate among different varieties of the same food product, such as wine

A

volatile

23
Q

____ spectroscopy is a chemical method that can detect milk adulterants

A

FTIR

24
Q

_____ is a chemical method that can detect an adulterant and it can provide structural identification of the adulterant

A

NMR

25
Q

real time _____ is a molecular method that is used to detect interspecies and varietal adulteration in coffee

A

PCR

26
Q

randomly amplified polymorphic DNA (RAPD) is a low cost molecular marker detection method. However, it is considered unreliable due to lack of _____

A

reproducibility

27
Q

butter is a(n) _____ emulsion

a) oil in water
b) water in oil

A

water in oil

28
Q

to prevent botulism, canned meat products need to be sterilized at temps over 100C because canned meat is a _____ product

A

low

29
Q

true or false: ascorbic acid (vit C) is an effective antioxidant for bottled oils.

A

false

30
Q

milligrams of oxygen consumed per liter of sample during 3 days of incubation at 20C is _____

A

BOD

31
Q

increased BOD indicates

a) increased water pollution with organic matter
b) decreased water pollution with organic matter
c) increased microorganism in water
d) decreased microorganism in water
e) nothing, we do it for giggles

A

a) increased water pollution with organic matter

32
Q

during yogurt making, lactic acid is produced as a result of the fermentation of ____ in milk

A

lactose

33
Q

the change in color of leafy vegetables is due to the conversion of chlorophyll to pheophytin. this conversion is the result of the loss of ____ from chlorophyll molcule

A

magnesium

34
Q

anthocyanins are responsible for _____ colors in food

a) red
b) blue
c) violet
d) all of them
e) none of them

A

all of them

35
Q

beta carotene is a precursor of Vit A. one mole of beta carotene produces _____ moles of vit a.

A

2

36
Q

true or false: the color of meat is determined by the oxidative state of the iron atom within the heme group

A

true

37
Q

limonene is the essential oil responsible for the flavor of

a) lemon
b) lime
c) orange
d) grapefruit

A

lime

38
Q

fatty acids that have the maximum number of hydrogen atoms in their acyl chain are ___ fatty acids

A

saturated

39
Q

the melting point of butyric acid (C4:0) is ____ than palmitic acid

A

lower

40
Q

saturating double bonds in fatty acids using H2 is

a) autoxidation
b) catalytic hydrogenation
c) lipolysis
d) halogenation
e) none of the above

A

b

41
Q

to create a stable mixture of water and oil, we have to use a(n) _____

A

emulsifier

42
Q

the unusually high boiling point of water is explained by its intermolecular _____

A

hydrogen bonds

43
Q

to reduce the water activity for a specific food product, _____ water must be reduced

a) free
b) hydrate
c) bond
d) all the above

A

free

44
Q

among these food commodities, _____ has the least water content

a) tomatoes
b) cucumbers
c) milk
d) beer

A

milk

45
Q

water is a ____ solvent

a) polar
b) non polar
c) positively charged
d) negatively charged
e) none of the above

A

polar

46
Q

drying increase the shelf life of a food product due to:

A

decreased water activity

47
Q

____ water keep protein molecules suspended in colloidal solution

A

hydrate

FDSC 200 (12 decks)

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