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Tle Flashcards

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Biology 101 flashcards
1
Q

This is the most abundant constituent for many foods. Fruits, vegetable, juices, milk, fish, and meat all contain high levels of water.

A

WATER

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2
Q

➤ Are our main source of energy. Most in the form of polysaccharides as starch derived from plant cells.

A

CARBOHYDRATES

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3
Q

Simple sugars as mono or disaccharides are mainly derived from cane, beet sugar, and honey.

A

CARBOHYDRATES

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4
Q

is a type of carbohydrate composed of three or more sugar molecules, such as glucose, fructose, or galactose.

A

polysaccharide

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5
Q

is a type of carbohydrate composed of two sugar molecules joined together by a glycosidic bond.

A

disaccharide

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6
Q

➤ As well as being a major source of energy in the diet, ____ play an important role in the palatability of foods.

A

FATS AND OILS

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7
Q

The main difference between _______ are liquids at room temperature whereas fats are solids.

A

fats and oils

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8
Q

➤ are like the building blocks of our body; they help us grow, develop, and stay strong.

A

PROTEINS

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9
Q

They are vital nutrients that assist in building and repairing our muscles, bones, and other tissues.

A

PROTEINS

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10
Q

Are substances normally present in many different foodstuffs in very small amounts and yet are essential in the diet to maintain normal growth and development of the human body.

A

VITAMINS AND MINERALS

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11
Q

play integral roles in a multitude of physiological processes such as vision, bone health, immune function.

A

Fat-soluble vitamins

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12
Q

vitamins are a group of eight vitamins that dissolve in water and are not stored in the body for long periods.

A

Water-soluble

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13
Q

➤ is important for normal vision, the immune system, reproduction, growth and development.

A

Vitamin A

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14
Q

also helps your heart, lungs, and other organs work properly.

A

Vitamin A

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15
Q

➤It helps the body absorb calcium and phosphate, which are essential for bone health.

A

VITAMIN D

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16
Q

➤ It is known as the “youth vitamin” due to its properties that help protect cells from damage caused by free radicals, which can contribute to aging and age-related diseases.

A

VITAMIN E

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17
Q

is known as the clotting vitamin. The body needs vitamin K to make certain proteins in the liver that blood to clot. cause

A

Vitamin K

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18
Q

is a group of eight B-complex vitamins that play important roles in various bodily functions.

A

Vitamin B

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19
Q

They are essential for converting food into energy, maintaining the health of the nervous system, and supporting the immune system.

A

Vitamin B

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20
Q

➤ Essential for the well-being of the nervous system and the digestion of carbohydrates in food.

A

VITAMIN B1 (THIAMIN)

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21
Q

is the coenzyme which helps to break up carbohydrates.

A

Thiamin

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22
Q

➤ It is part of the B-complex vitamins and is essential for energy production, nerve function, and the health of skin, hair, and mucous membranes.

A

VITAMIN B2 (RIBOFLAVIN)

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23
Q

➤ It’s involved in energy production, DNA repair, and maintaining the health of the skin, nerves, and digestive system.

A

VITAMIN B3 (NIACIN)

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24
Q

➤ It helps the body regulate various bodily processes, such as energy production, nerve function, and heart health.

A

VITAMIN B6 (PYRIDOXINE)

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25
Q

is also important for immune function, where it helps to produce antibodies and support the function of white blood cells.

A

Vitamin B6

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26
Q

➤ is a nutrient that helps keep your body’s blood and nerve cells healthy and helps make DNA, the genetic material in all of your cells.

A

VITAMIN B12 (CYANOCOBALAMIN)

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27
Q

also helps prevent megaloblastic anemia, a blood condition that makes people tired and weak.

A

Vitamin B12

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28
Q

➤ It is essential for energy production, hormone production, and the maintenance of healthy skin, hair, and mucous membranes.

A

PANTOTHENIC ACID

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29
Q

➤ is a type of B vitamin, essential for preventing birth defects of the brain and spine. Pregnant women, particularly during the first trimester, require adequate intake to reduce the risk of neural tube defects.

A

Folic acid

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30
Q

is a crucial nutrient known for its antioxidant properties. It is essential for the production of collagen, a protein that gives structure to our skin, bones, and connective tissue.

A

➤Vitamin C

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31
Q

helps build and maintain strong bones and teeth, regulates heartbeat, and supports muscle function. It is also crucial for nerve function, blood clotting, and maintaining healthy blood pressure.

A

Calcium

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32
Q

➤It is a essential mineral that plays a crucial role in many bodily functions, including muscle and nerve function, bone health, and rhythm. heart

A

MAGNESIUM

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33
Q

is essential for life, as it plays a crucial role in DNA, RNA, and ATP synthesis. It is also a crucial nutrient for plants and animals, and a lack of phosphorus can lead to a range of disorders.

A

Phosphorus

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34
Q

➤ It plays a crucial role in the human body, serving as a cofactor for many enzymes and helping to regulate immune function.

A

ZINC

35
Q

is involved in the production of red blood cells, supports immune function, and helps maintain healthy skin, bones, and connective tissue.

A

Copper

36
Q

➤ This essential mineral plays a crucial role in antioxidant functions, immune system support, and DNA protection.

A

SELENIUM

37
Q

➤ is an essential micronutrient, often referred to as a “co- factor” for insulin, a hormone that regulates blood sugar levels.

A

Chromium

38
Q

refers to the taste or sensory qualities of a substance, such as sweet, salty, sour, or bitter.

A

Flavor

39
Q

on the other hand, are the pleasant or unpleasant odors that a substance emits.

A

Aromas

40
Q

objective of _______ preparation is the removal and separation of contaminating materials from the food in order to attain a suitable condition for further processing.

A

raw material

41
Q

➤ Carried out by vigorous spraying with water, which may chlorinated and used to deter pests, and by immersion, with the aid of brushes or by shaking and stirring.

A

WASHING

42
Q

➤ Are used for products which have a low moisture content and high mechanical strength such as nuts and grains

A

DRY CLEANING

43
Q

➤ Are used to separate raw materials into categories on the basis of shape, size, weight, and color.

A

SORTING AND SCREENING

44
Q

➤ Is the assessment of a number of characteristics of food to obtain an indication of the overall quality of a particular food.

A

GRADING

45
Q

➤ Involves the removal of inedible parts or parts with defects and cutting to a size appropriate for further processing

A

TRIMMING

46
Q

➤ Can be achieved by mechanical cutting or abrasion, or by the application of steam, hot water, or heated air.

A

PEELING

47
Q

involves using machinery and equipment to transform raw ingredients into processed food products. This can include activities like grinding, chopping, blending, and mixing.

A

Mechanical food processing

48
Q

➤ Are widely applied for the production of bread, biscuits, cheese, confectionery, and pies.

A

FORMING, MOLDING, AND EXTRUSION

49
Q

➤ It is used to improve food palatability. Provide rapid means of removing moisture and as well as producing a number of physical and chemical changes.

A

HEATING

50
Q

➤ Blanching is an important step in processing of fruits and green vegetables and involves their exposure to high temperatures for a short period of time.

A

STEAM AND WATER

HEATING

51
Q

➤ Is the partial removal of water from liquid food by boiling and is used to preconcentrate, increase the solid content, and to change the color of the food.

A

EVAPORATION

52
Q

➤ The treatment of foods by heat is principally used in their preservation. It prevents bacterial and enzyme activity otherwise resulting in the loss of product quality.

A

PASTEURIZATION, STERILIZATION, AND UHT

53
Q

➤ Is applied in the processes of baking and roasting and involves both convective and radiative heat transfer to the surface of the food and conduction within

A

HOT AIR

54
Q

➤ Frying involves cooking food in edible at temperature typically in the region of 160°C to 190°C. Vegetable oils are normally used due to their edibility, stability to high temperature, and cost.

A

HOT OIL

55
Q

➤ Cooling and chilling are used to reduce the rate of biochemical and microbiological change in order to extend the shelf life of fresh and process foods.

A

HEAT REMOVAL

56
Q

is essential to encourage certain desirable reactions to occur between the constituents and various emulsions.

➤

A

Mixing

57
Q

occurs when two liquids, which are not soluble to one another, are dispersed into fine droplets within each other.

A

Emulsions

58
Q

mixing used for mixed feed, blends of tea and coffee, dried soup, cake mixes, custard, and ice cream.

A

Solid/solid

59
Q

mixing used for canned products, dough, and dairy products.

➤
C

A

Solid/liquid

60
Q

C

A

Liquid/gas mixing

61
Q

is defined as a food which has not had an appreciable level of consumption or a process which has not previously been used.

A

novel food

62
Q

➤ The novelty and purpose of using ________ instead of heat-as in conventional cooking-is to preserve and even improve food quality in terms of taste, flavor, texture, and color.

A

HIGH PRESSURE FOOD PROCESSING

63
Q

is an umbrella term referring to the components, processing machines, and systems used to handle, prepare, cook, store, and package food and food products.

A

Food processing equipment

64
Q

➤The primary function is to prepare the food material for further processing, and some of the unit operations performed including washing and separating.

A

FOOD PREPARATION EQUIPMENT

65
Q

➤ Are employed to reduce, enlarge, homogenize, or otherwise change the physical form of solid, semi- solid, and liquid food matter.

A

MECHANICAL PROCESSING EQUIPMENT

66
Q

➤ Can cause not only physical changes in the food material, but chemical, biochemical, and biological changes as well.

A

HEAT PROCESSING EQUIPMENT

67
Q

➤Aims to prevent or inhibit the spoilage and increase the shelf life of food products.

A

PRESERVATION EQUIPMENT

68
Q

➤ Available in several forms like boxes, jars, battles, cans, etc.

A

PACKAGING EQUIPMENT

69
Q

➤Can be used to measure the alcoholic content, density, color, and pH of alcoholic beverages.

A

ALCOHOLIC BEVERAGE ANA

70
Q

➤ Measure product density, temperature, current/fresh/inverted sugar concentrations, degree of inversion, and CO2 levels.

A

CARBONATED BEVERAGE ANALYZERS

71
Q

➤ Measure product density, temperature, current/fresh/inverted sugar concentrations, degree of inversion, and CO2 levels.

A

CARBONATED BEVERAGE ANALYZERS

72
Q

(0 )

➤ Used to measure the fat, protein, and oil concentrations in food samples and detect the level of gluten in foods.

A

FOOD ANALYSIS EQUIPMENT

73
Q

➤Detects the presence of pesticides in food samples.

A

PESTICIDE DETECTION INSTRUMENTS

74
Q

➤Can be used to measure the colonies of microorganisms that have grown on a agar plate prepared from a sample.

A

CELL AND COLONY COUNTERS

75
Q

➤ Used to provide a controlled environment for food safety.

A

INCUBATORS

76
Q

➤Detecting and analyzing light that is in the near infrared, visible, or near ultraviolet light areas of the electromagnetic spectrum

A

CHEMICAL IMAGING SYSTEMS

77
Q

Detect low levels of iron in food samples.

A

MAGNETIC ANALYZERS

78
Q

➤Also known as moisture balances, are used to establish the percentage of moisture in food sample.

A

MOISTURE ANALYZERS

79
Q

➤ Devices that pass polarized light through a sample and measure the angle at which emitted emerges.

A

POLARIMETERS

80
Q

➤ Are devices that measure the angle of refraction from light that is passed through a liquid, gel, or solid substance.

A

REFRACTOMETERS

81
Q

Instrument that can measure the viscosity of a fluid and the behavior of fluids when shear or stress forces are applied to it.

A

RHEOMETERS AND VISCOMETERS

82
Q

➤ Are instruments that specifically measure the concentration of sugars present in a solution.

A

SACCHARIMETERS

83
Q

➤ Can be used to detect and measure the concentration of a substance within a liquid through acid/base titration.

A

TITRATION EQUIPMENT

84
Q

➤ Are additional equipment often employed in food quality applications include ovens, water baths, and dry baths.

A

OTHER EQUIPMENT

Earth Science (5 decks)

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