食品科学导论课后题

Chapter 1Overview of Food ScienceReview Questions (P18)

1.Away-from-home meals captures 45 percent of the U.S. food dollar. (P10)

2.Why have the international activities of food industries increased? (P16)

Aside from the worldwide demand for food and food products, the recent trends to decrease trade tariffs has stimulated the international activities in the food industry.

Improvements in transportation and communication have also increased the international activities of food industries.

all seven product lines along which the food industry is divided. (P4)

Cereal and bakery products

Meat, fish, and poultry

Dairy products

Fruits and vegetables

Sugars and other sweets

Fats and oils

Nonalcoholic beverages/alcoholic beverages

4.List the four artificial divisions of the food industry. (P4)

Production

Manufacturing/processing

Distribution

Marketing

5.Consumption of cheese has increased, whereas consumption of red meat has declined over

the last 27 years. (P17)

6.List four reasons that influence people and the kind of food they eat. (P17)

The kinds of foods people eat change in response to many influences, such as demographic shifts; supply of ingredients; availability and costs of energy; politics; scientific advances in nutrition, health, and food safety; and changes in lifestyle.

7.About 10000 new food products are introduced each year. (P17)

8.Explain how the consumer votes in the marketplace. (P3)

Consumers vote every day in the marketplace with their dollars.

9.Define an allied industry. (P11)

An allied industry produces nonfood items that are necessary for marketing food.

pare the spending on food in the United States to that of Spain and Greece. (P6-7) Americans spent only about 8 percent of their personal consumption expenditures for food to be eaten at home. This compares with 18 percent for Spain and 32 percent for Greece. Chapter 2Review of Chemistry (P31)

1.The atom is the smallest unit of an element that still exhibits the properties of that element.

(P21)

2.Define a molecule. (P26)

A molecule is the smallest identifiable unit into which a pure substance can be divided and still retain the composition and chemical properties of that substance.

and describe the two divisions of metabolism. (P28)

Anabolism, reactions involving the synthesis of compounds.

Catabolism, reactions involving the breakdown of compounds.

4.List the elements most important to life. (P22)

The elements important to life include carbon, hydrogen, nitrogen, and oxygen.

5.How are covalent bonds formed? (P22)

Covalent bonds are formed by the sharing of a pair of electrons.

6.The atomic number of an atom is the total number of protons. The atomic weight of an atom

is the total number of protons plus neutrons. (P21)

7.Salt is an example of a/an ionic bond. (P25)

8.Explain the oxidation-reduction reaction. (P26)

The rusting of metals, the process involved in photography, the way living systems produce and use energy, and the operation of a car battery are but a few examples of oxidation-reduction reactions.

9.Chemical properties of an element are determined by the number of electrons in the

outermost energy level of an atom. (P22)

10.All carbon atoms have four bonds to account for. What are the names of the bonds? (P29) Each carbon can connect to another carbon, a hydroxyl, a hydrogen, an amino group, an oxygen.

Carbon-carbon bonds; carbon-hydroxyl bonds, carbon-hydrogen bonds, carbon-amino bonds; carbon-oxygen bonds.

Chapter 3 Chemistry of Foods (P62)

1.What is the chemical composition of a carbohydrate? (P34)

A carbohydrate is composed of carbon and water and have a composition of C n(H2O)n.

2.List the three functions of proteins in food. (P48)

Proteins contribute to the color, texture, and flavor of foods.

3.What is the difference between a monosaccharide and a disaccharide? (P35)

A monosaccharide may have 5 or 6 carbons. A disaccharide is made of two monosaccharides.

five functions carbohydrates play in foods. (P34-35)

Carbohydrates enhance flavor, contribute to texture, prevent spoilage, influence color, and give structure.

Flavor enhancing and sweetening due to caramelization Water binding Contributing to texture Hygroscopic nature/water absorption Providing source of yeast food Regulating gelation of pectin dispersing molecules of protein or starch Acting to subdivide shortening for creaming control crystallization Preventing spoilage Delaying coagulation protein Giving structure due to crystals Affecting osmosis Affecting color of fruits Affecting texture (viscosity, structure) Contributing flavor other than sweetness