食品科学导论课后题Word下载.docx
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食品科学导论课后题Word下载.docx
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3.Listthefourartificialdivisionsofthefoodindustry.(P4)
ProductionManufacturing/processing
DistributionMarketing
生产制造/加工销售营销
4.Consumptionofcheesehasincreased,whereasconsumptionofredmeathasdeclinedoverthelast27years.(P17)
5.Listfourreasonsthatinfluencepeopleandthekindoffoodtheyeat.(P17)
Thekindsoffoodspeopleeatchangeinresponsetomanyinfluences,suchasdemographicshifts;
supplyofingredients;
availabilityandcostsofenergy;
politics;
scientificadvancesinnutrition,health,andfoodsafety;
andchangesinlifestyle.
人们吃的各种食物的变化应对许多影响,如人口变化;
供应原料,可用性和成本的能量;
政治;
科学进步在营养、健康、和食品安全,生活方式的变化。
6.About10000newfoodproductsareintroducedeachyear.(P17)
7.Explainhowtheconsumervotesinthemarketplace.(P3)
Consumersvoteeverydayinthemarketplacewiththeirdollars.
消费者投票每天在市场上的美元。
8.Defineanalliedindustry.(P11)
Analliedindustryproducesnonfooditemsthatarenecessaryformarketingfood.
盟军行业产生非食品项目营销所必需的食物。
9.ComparethespendingonfoodintheUnitedStatestothatofSpainandGreece.(P6-7)
Americansspentonlyabout8percentoftheirpersonalconsumptionexpendituresforfoodtobeeatenathome.Thiscompareswith18percentforSpainand32percentforGreece.
美国人只花了约8%的个人消费支出对食物在家吃。
相比之下,18%的西班牙和希腊为32%。
Chapter2
ReviewofChemistry(P31)
1.Theatomisthesmallestunitofanelementthatstillexhibitsthepropertiesofthatelement.(P21)
2.Defineamolecule.(P26)
Amoleculeisthesmallestidentifiableunitintowhichapuresubstancecanbedividedandstillretainthecompositionandchemicalpropertiesofthatsubstance.
分子是最小的可识别单元,一个纯物质可分为,仍然保留的组成和化学性质的物质。
3.Nameanddescribethetwodivisionsofmetabolism.(P28)
Anabolism,reactionsinvolvingthesynthesisofcompounds.
Catabolism,reactionsinvolvingthebreakdownofcompounds.
合成代谢反应涉及化合物的合成。
分解代谢反应,涉及化合物的分解。
4.Listtheelementsmostimportanttolife.(P22)
Theelementsimportanttolifeincludecarbon,hydrogen,nitrogen,andoxygen.
重要的生命元素包括碳、氢、氮和氧。
5.Howarecovalentbondsformed?
(P22)
Covalentbondsareformedbythesharingofapairofelectrons.
6.Theatomicnumberofanatomisthetotalnumberofprotons.Theatomicweightofanatomisthetotalnumberofprotonsplusneutrons.(P21)
7.Saltisanexampleofa/anionicbond.(P25)
8.Explaintheoxidation-reductionreaction.(P26)
Therustingofmetals,theprocessinvolvedinphotography,thewaylivingsystemsproduceanduseenergy,andtheoperationofacarbatteryarebutafewexamplesofoxidation-reductionreactions.
生锈的金属,这一过程涉及摄影、生命系统生产和使用能源的方式,一个汽车电池的操作只是几个例子的氧化还原反应。
9.Chemicalpropertiesofanelementaredeterminedbythenumberofelectronsintheoutermostenergylevelofanatom.(P22)
10.Allcarbonatomshavefourbondstoaccountfor.Whatarethenamesofthebonds?
(P29)
Eachcarboncanconnecttoanothercarbon,ahydroxyl,ahydrogen,anaminogroup,anoxygen.Carbon-carbonbonds;
carbon-hydroxylbonds,carbon-hydrogenbonds,carbon-aminobonds;
carbon-oxygenbonds.
每个碳可以连接到另一个碳,氢,一个氨基,羟基氧。
碳碳键;
carbon-hydroxyl债券,碳氢键,carbon-amino债券;
碳-氧键。
Chapter3
ChemistryofFoods(P62)
1.Whatisthechemicalcompositionofacarbohydrate?
(P34)
AcarbohydrateiscomposedofcarbonandwaterandhaveacompositionofCn(H2O)n.
碳水化合物是由碳、水和Cn(H2O)n的组合。
2.Listthethreefunctionsofproteinsinfood.(P48)
Proteinscontributetothecolor,texture,andflavoroffoods.
蛋白质有助于颜色、质地和风味的食物。
3.Whatisthedifferencebetweenamonosaccharideandadisaccharide?
(P35)
Amonosaccharidemayhave5or6carbons.Adisaccharideismadeoftwomonosaccharides.
单糖可能5或6个碳组成。
二糖是由两个单糖。
4.Namefivefunctionscarbohydratesplayinfoods.(P34-35)
Carbohydratesenhanceflavor,contributetotexture,preventspoilage,influencecolor,andgivestructure.FlavorenhancingandsweeteningduetocaramelizationWaterbindingContributingtotextureHygroscopicnature/waterabsorptionProvidingsourceofyeastfoodRegulatinggelationofpectindispersingmoleculesofproteinorstarchActingtosubdivideshorteningforcreamingcontrolcrystallizationPreventingspoilageDelayingcoagulationprotein
GivingstructureduetocrystalsAffectingosmosisAffectingcoloroffruitsAffectingtexture(viscosity,structure)Contributingflavorotherthansweetness
碳水化合物提高风味,导致纹理,防止损坏,影响颜色,给结构。
风味增强和脱硫由于生产焦糖水绑定导致纹理自然/吸湿吸水提供的酵母来源食物调节凝胶的果胶分子的蛋白质或淀粉分散行为细分为乳化结晶控制预防腐败缩短延迟凝固蛋白质给结构由于晶体等于off
5.Explaintwofunctionsofwaterinthebody.(P58)
CarriesnutrientsandwastesnMaintainsstructureofmoleculesParticipatesinchemicalreactionsActsasasolventfornutrientsLubricatesandcushionsjoints,spinalcord,andfetus(duringpregnancy)HelpsregulatebodytemperatureMaintainsbloodvolume
有营养和wastesn维护结构的分子参与化学反应作为溶剂对营养润滑和缓冲关节,脊髓,胎儿在怀孕期间()帮助调节体温维持血容量
6.Triglycerides,fattyacids,phospholipids,somepigments,somevitamins,andcholesterolareclassedaslipids.(P48)
7.Fattyacidmoleculesthatareunsaturatedcontainwhatareknownasdoublebonds.Afattyacidthatcontainsonedoublebondiscalledmono-unsaturated.Fattyacidsthatcontaintwoormoredoublebondsarecalledpolyunsaturated.(P50)
8.Listthefat-andwater-solublevitamins.(P53)
FatsolublevitaminsincludevitaminsA,D,E,andK.Thewater-solublevitaminsincludetheBvitaminsandvitaminC.
脂溶性维生素包括维生素A、D、E和K。
水溶性维生素包括维生素B和维生素C。
9.Cholineispartofseveralmajorphospholipidscriticalfornormalmembranestructureandfunction,isusedbythekidneytomaintainwaterbalance,andisusedtoproducetheimportantneurotransmitteracetylcholine.(P59)
10.Nametenmineralsimportantinnutrition.(P55)
Micromineralsimportantinnutritioninclude:
ChromiumCobaltCopperFluorineIodineIronManganeseMolybdenumNickelSeleniumSiliconTinVanadiumZinc
重要的营养包括:
铬钴铜铁锰钼镍硒氟碘硅钒锡锌
Chapter4
Nutritionanddigestion(P79-80)
1.Namesixmineralsrequiredbythebody.(P73)
Calcium;
Phosphorus;
Iron;
Copper;
Magnesium;
Sodium;
Potassium;
Chloride;
Zinc;
Iodine;
Manganese;
Selenium.
钙,磷,铁,铜,镁,钠,钾,氯,锌、碘、锰、硒。
2.Identifytheproteinrequirementfora19-year-oldmaleandfemale.(P68)
Proteinneedsisabout61gramsperdayfora19-year-oldmaleandis44gramsperdayforafemaleatthesameage.
蛋白质需要每天大约是61克一名19岁的男性,每天44克女性在同一年龄。
3.Describethefunctionofproteinindiet.(P69)
Proteinprovidesessentialaminoacids,andnitrogenforthesynthesisofothernitrogen-containingcompounds.Enoughproteininthedietcanpreventthedietarydiseaseskwashiorkorormarasmus.
Proteinprovidesessentialaminoacids.Proteinalsoprovidesnitrogenforthesynthesisofpurines,pyrimidines,porphyrininnucleicacids,ATP,hemoglobin,andcytochromes.Enoughproteininthedietofpeoplecanpreventthedietarydiseaseskwashiorkorormarasmus.
蛋白质提供了必需的氨基酸,为合成其他流变化合物和氮。
足够的蛋白质的饮食可以防止夸希奥科病的饮食疾病或衰弱。
蛋白质提供了必需氨基酸。
蛋白质还提供氮合成嘌呤、嘧啶、卟啉在核酸,ATP,血红蛋白和细胞色素。
足够的蛋白质饮食的人们可以防止夸希奥科病的饮食疾病或衰弱。
4.Howmanycaloriesarein1gramofprotein,carbohydrate,fat,andalcohol?
(P65)
Proteinsandcarbohydratesprovideabout4caloriespergram.Fatcontributesabout9caloriespergram.Alcoholsuppliesabout7caloriespergram.
每克蛋白质和碳水化合物提供大约4卡路里。
每克脂肪贡献9卡路里。
每克酒精供应约7卡路里。
5.Linoleicacidisanessentialfattyacid.(P71)
6.Identifytheorganofdigestionthatreceivesenzymesfromthepancreas.(P76)
Thesmallintestinereceivesenzymesfromthepancreas.
小肠接收来自胰腺酶。
7.Duringdigestion,enzymesuchasaminopeptidase,carboxypeptidases,anddipeptidaseconvertpolypeptidesintoaminoacids.(P77)
8.Whatnutritionaldeficiencycauseskwashiorkorandmarasmus?
(P69)
Proteindeficienciescanleadtokwashiorkorormarasmus.
蛋白质不足会导致夸希奥科病或消瘦。
9.Listfiveessentialaminoacids.(P69)
Phenylalanine;
Tryptophan;
Histidine;
Valine;
Leucine;
Isoleucine;
Lysine;
Methionine;
Threonine;
Arginine
苯丙氨酸、色氨酸、组氨酸、缬氨酸、亮氨酸、异亮氨酸、赖氨酸、蛋氨酸、苏氨酸、精氨酸
10.Whatfactordeterminesproteinquality?
Ratiosofessentialaminoacid.
必需氨基酸的比例。
Chapter5
Foodcomposition(P87)
1.HowmanyCaloriesandgramsofproteinarein3oz.ofFrootLoops®
cereal?
(P578)
330kilocalories(Calories)and6gramsofproteinarein3oz.ofFrootLoops®
cereal.
330卡路里(热量)和6克蛋白质在3盎司的果脆圈®
麦片。
2.Howmanygramsoffatareinonesliceofcheesepizza?
(P588)
9gramsoffatareinonesliceofcheesepizza.
9克脂肪在一片奶酪的披萨。
3.Describeitem#4270.(P580)
3gramsofwater,185kilocalories,2gramsofprotein,11gramsoffat,18milligramsofcholesterol,26gramsofcarbohydrate,13milligramsofcalcium,34milligramsofphosphorous,1milligramofiron,82milligramsofpotassium,82milligramofSodium,20IUofVA,0.06milligramsofthiamin,0.06milligramsofriboflavin,and0.6milligramsofniacinarein4chocolatechipcookies.3gwater,185Cal,2gprotein,11gfat,18mgcholesterol,26gcarbohydrate,13mgCa,34mgP,1mgFe,82mgK,82mgNa,20IUVA,0.06mgthiamin,0.06mgriboflavin,and0.6mgniacinarein4chocolatechipcookies.
3克水,185千卡,2克的蛋白质,11克脂肪,18毫克胆固醇,26克的碳
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