Term
| Five Classically Recognized Senses: |
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Definition
-touch
-vision
-Hearing
-Smell
-Taste |
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Term
| The only two senses that can detect molecules are? |
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Definition
-Sense of smell can detect gaseous molecules
-Sense of taste can detect molecules dissolved in water. |
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Term
| Odor contributes to ___% of flavor |
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Definition
up to 80%.
Our sense of taste is dull compared to our sense of smell. |
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Term
| Five primary tastes include: |
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Definition
-Sweet
-Sour
-Salty
-Bitter
-Umami |
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Term
| Umami is associated with ___ and hydrolyzed proteins |
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Definition
| MSG (monosodium glutamate) |
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Term
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Definition
| is a savory kind of taste associated with protein-rich foods such as meat and cheese. |
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Term
| Whether a food sensation will be pleasant depends upon |
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Definition
| cultural influences and what you grew up with, or habituation |
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Term
| Ripe fruits taste ___, while poisonous ones are typically ____. |
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Definition
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Term
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Definition
| A generic term for a whole family of natural compounds, that along with starches, are carbohydrates. |
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Term
| Why is starch and sugar lumped together in the same category when we talk about nutrition? |
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Definition
| Because both are considered "fuel" for the body. |
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Term
| Glucose is a simple sugar, or _____, is probably the most abundant biological molecule on earth. |
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Definition
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Term
| Monosaccharide (Simple Sugar) |
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Definition
| circulates in the blood and provides energy to every cell in the body. Another simple sugar is fuctose, found in honey and most fruits. |
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Term
| Sucrose, or table sugar, is a _____; one glucose and one _____ molecule. |
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Definition
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Term
| Other disacchrides inlude: |
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Definition
| Maltose or mald sugar and lactose or milk suger; a sugar found only in mammals and never in plants. |
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Term
| Many carbohydrates interact with _____. |
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Definition
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Term
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Definition
| Complex carbohydrates that are made up of many simple sugars, often as many as hundreds. That is where cellulose and starches fit in. |
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Term
| All carbohydrates provide the same amount of energy in our metabolism: |
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Definition
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Term
| How does raw sugar differ from refined sugar? |
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Definition
| Raw sugar is just refined to a lesser degree.There isn't much difference. |
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Term
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Definition
-was grown in India 3000 years ago.
-honey was the best known sugar before than. |
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Term
| Average U.S. person consumes ____ lbs of sugar each year. |
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Definition
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Term
| Sugar mill is usually located _____ the fields, while the refinery is locate ____. |
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Definition
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Term
| The cane can grow ____ ft. tall and fields are _____ prior to harvest. |
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Definition
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Term
| Pressed-out juices is clarified with ____ and concentrated by cooking/boiling under ______. |
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Definition
| lime juice, partial vacuum. |
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Term
| The syrup liquid is _____; the wet crystals are brown sugar. This is the real "raw sugar" but the FDA considers it unfit for human consumption. |
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Definition
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Term
| Raw sugar goes to the refinery: it is washed, re-dissolved, re-boiled and recrystallized. This leaves behind more concentrated molasses, also known as_____. |
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Definition
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Term
| Sugars sold in stores labelled "Raw" are often.... |
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Definition
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Term
| The most concentrated molasses is called _____, and is an acquired taste. |
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Definition
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Term
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Definition
| Light brown sugar made by steam-washing, re-crystallizing, and centrifuging for the second time. |
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Term
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Definition
From the first crystallization is light-colored and mildly flavored.
Molasses from the second crystallization is light-colored and mildly flavored. |
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Term
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Definition
| is just raw sugar with all those other materials removed. |
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Term
| Up to 3% of cornstarch is added to sugar to stop it from _____. |
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Definition
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Term
| The four types of artificial sweeteners currently approved by the FDA for use are: |
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Definition
-aspartame
-saccharin
-acesulfame potassium
-sucralose |
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