___________ is the study of food components and their use by the body to sustain life and health.

_____________________ is the study of the nature of food, causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public.

___________ lowered quality and safety of a product caused by adding inferior ingredients that may be toxic.

Milk being watered down, or having chalk, starch, or borax added to it, is an example of ________________.

True or False:

Both the FDA and the USDA share the responsibility of food labeling.

True or False:

salting, incinerating, mixing, cutting, and freezing are some common ways of food processing techniques.

crops whos roots are suspended in liquid nutrient solutions are known as

What are the coefficients that would properly balance this equation?

__AgNO₃ + __H₂S --> __Ag₂S+ __HNO₃

Balance the the following equation.

__Zn+__HCl -->__ZnCl₂ +__H₂

is the study of the nature of food, the causes of deterioration.

is the study of food components and their use by nobody to sustain life health.

is lowered quality and safety of a product caused by adding inferior ingredients that may be toxic.

these are professionals trained to know the biology and chemistry of food and the process used to improve and preserve them.

substances that are in liquid form at extremely low temperatures.

grown with their roots suspended in liquid nutrient solutions.

The process of putting scientific knowledge to practical use.

have a negative electrical charge that is equal to, but opposite of, the positive charge of protons

anything that occupies spaces and has mass.

the electrons are transferred from one atom to another.

is formed when atoms share one or more pairs of electrons

If you ate all of the eggs in the container how many calories would you consume?

How much calories would you consume if you use this entire container?

How many grams of carbohydrates would I consume if I had 3 servings?

How many calories from Protein would I consume if I ate 2 servings?

If I had the entire container, what is the total amount of calories I would have consumed?

Enzymes are catalysts than are used up in biochemical reactions to produce products.

Most enzymes appear in either Tertiary or _______________ structures.

Enzymes can be used in biological and industrial processes

The _______ of the enzyme affects the function of the enzyme.

All protein are enzymes; but not all enzymes are protein.

The enzyme's shape is determined by the sequence of carbohydrates in its structure.

Enzymes that are able to work at their best are most likely in their _________________ environment

If the conditions are too extreme, the enzyme may get ________________ and lose it's ability to bind to the substrate.

Select which of the following are TRUE:

During food processing, changes to food can:

If vitamins are lacking, ________ will slow down or even stop.

needed in very small amounts in our diet

Select which of the following are FAT SOLUBLE vitamins

This vitamin aides in night vision, and can be found present in the retina to help react with light for vision.

This is the ACTIVE form of vitamin A.

Our body can make all we need of this specific vitamin, we just need exposure of our skin to sunlight

______________________ in our skin is converted into Vitamin D precursors. This in turn help us convert it into Vitamin D.

This vitamin acts like an antioxidant, preventing oxidation from damaging the body.

This vitamin quickly reacts with Oxygen, and preventing it from damaging blood cells, helps fight inflammation, and even supports our immune system.

True or False:

Our own gut flora (bacteria) produces about HALF of our Vitamin K supply.

This vitamin is important for blood clotting.

Which of the following are water soluble vitamins?

_______________ is an amino acid that is produced by the body which can damage artery walls in high amounts.

_______________ is needed for red blood cell production and DNA synthesis.