Polling (Midterm 2) Flashcards
According to the FDA, mercury level in canned tuna is 0.126 ppm. In this case, mercury is an example of _____ contaminant in food
environmental
True or false: milk should not be pasteurized before making yogurt or cheese. The natural bacteria is needed for the fermentation process
false
L. monocytogenes can grow in refrigerated foods, hence; it is considered ____ bacteria
psychrotrophic
the main vehicle of transmission of salmonella is _____
poultry
C. botulinum can’t germinate at pH lower than _____
4.6
raw fish must be frozen to prevent
anisakiasis
true or false: molds can’t grow on jams due to high concentration of sugar and to the presence of acid in the fruit
false
_____ keep the oxidation chain reaction going on
free radicals
_____ are molecules that protect plants from light induced damage
phytochemicals
true or false: 1 g of fat releases 9 calories
false
aspartame is not recommended for people diagnosed with
a) diabetes
b) heart disease
c) hypertension
d) phenylketonuria
e) all the above
d
legumes are deficient in the essential amino acid _____
methionine
true or false: excess consumption of fat soluble vitamins might result in toxicity symptoms
true
true or false: it is necessary to obtain the RDA of water soluble vitamins from diet on a daily basis
true
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
c) bioavailability
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
b) intentional
true or false: removing fat from milk is a form of adulteration, unless it is declared on the package
true
true or false: food adulteration is always harmful to human health
false
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) optical microscopy
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
c) physical
_____ is a chemical method that can detect the adulteration of olive oil with hazelnut oil
HPLC
Gas chromatography is a chemical method that can detect _____ organic compounds to discriminate among different varieties of the same food product, such as wine
volatile
____ spectroscopy is a chemical method that can detect milk adulterants
FTIR
_____ is a chemical method that can detect an adulterant and it can provide structural identification of the adulterant
NMR
real time _____ is a molecular method that is used to detect interspecies and varietal adulteration in coffee
PCR
randomly amplified polymorphic DNA (RAPD) is a low cost molecular marker detection method. However, it is considered unreliable due to lack of _____
reproducibility
butter is a(n) _____ emulsion
a) oil in water
b) water in oil
water in oil
to prevent botulism, canned meat products need to be sterilized at temps over 100C because canned meat is a _____ product
low
true or false: ascorbic acid (vit C) is an effective antioxidant for bottled oils.
false
milligrams of oxygen consumed per liter of sample during 3 days of incubation at 20C is _____
BOD
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) increased water pollution with organic matter
during yogurt making, lactic acid is produced as a result of the fermentation of ____ in milk
lactose
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
magnesium
anthocyanins are responsible for _____ colors in food
a) red
b) blue
c) violet
d) all of them
e) none of them
all of them
beta carotene is a precursor of Vit A. one mole of beta carotene produces _____ moles of vit a.
2
true or false: the color of meat is determined by the oxidative state of the iron atom within the heme group
true
limonene is the essential oil responsible for the flavor of
a) lemon
b) lime
c) orange
d) grapefruit
lime
fatty acids that have the maximum number of hydrogen atoms in their acyl chain are ___ fatty acids
saturated
the melting point of butyric acid (C4:0) is ____ than palmitic acid
lower
saturating double bonds in fatty acids using H2 is
a) autoxidation
b) catalytic hydrogenation
c) lipolysis
d) halogenation
e) none of the above
b
to create a stable mixture of water and oil, we have to use a(n) _____
emulsifier
the unusually high boiling point of water is explained by its intermolecular _____
hydrogen bonds
to reduce the water activity for a specific food product, _____ water must be reduced
a) free
b) hydrate
c) bond
d) all the above
free
among these food commodities, _____ has the least water content
a) tomatoes
b) cucumbers
c) milk
d) beer
milk
water is a ____ solvent
a) polar
b) non polar
c) positively charged
d) negatively charged
e) none of the above
polar
drying increase the shelf life of a food product due to:
decreased water activity
____ water keep protein molecules suspended in colloidal solution
hydrate
