Food Science Chapter 19 Questions Study Questions

Cell cultured food products derived from cell lines of livestock and poultry are a new technology under development. Who will provide regulatory oversight for these novel human food products?

• Only FDA

• Only USDA FSIS

• Joint oversight by FDA & USDA FSIS

• No regulatory oversight has been determine at this time

As a banana ripens from green to yellow, it _____________.

• becomes sweeter due to an increase in its sugar content

• does not change in bitterness

• becomes more bitter

• has no change in sweetness or sugar content

You have been asked to develop a new salad dressing. One of the specifications is to use an oil with a low saturated fat content. Given the choices below, which would have the lowest saturated fat content?

• Coconut oil

• Peanut oil

• Canola oil

• Olive oil

Aspergillus produces ______ that are used to clarify fruit juices.

• amylases

• cellulases

• sucrases

• invertases

________ is the creation and maintenance of hygienic and healthful conditions.

• Cleanliness

• Sterilization

• Sanitation

• Disinfection

heat-stable, organic molecules that must be loosely associated with an enzyme for the enzyme to function

• Catalyst

• Sustrate

• Enzymes

• Coenzymes

What is needed for digestion?

• Enzymes

• Active Site

• Sustrate

• Carbs

Stomach enzymes are the only proteins in the body protected from ____________.

• Active Site

• Acid

• Viruses

• Mucus

a substance that speeds up the rate of a reaction without being permanently changed or used up itself.

• Catalyst

• Coenzymes

• Sustrate

• active site

When a catalyst is added to a reaction, it ________________ the amount of activation energy needed to start the reaction

• Raises

• Lowers