Term
| What family does the legume belong to? |
|
Definition
|
|
Term
| What is the technical name for the "Bean Family" |
|
Definition
|
|
Term
| How is a legume fruit formed? |
|
Definition
By a single carpel that splits along the two opposite margins to release its seeds. |
|
|
Term
|
Definition
| Dried legume seeds used for human food |
|
|
Term
| Three subfamilies of Fabaceae |
|
Definition
| Faboideae, Caesalpinoideae, Mimosoideae |
|
|
Term
In legumes, does self-pollination result in self-fertilization? |
|
Definition
| Yes, self-pollination results in self-fertilization. |
|
|
Term
How did legumes change when domesticated? |
|
Definition
No dormant seeds, synchronous fruiting, reduction in seed scattering, increase in the size of seeds
Most are annuals
Production of seeds by self-pollination and self-fertilization |
|
|
Term
| What nutrient does protein provide that carbs do not? |
|
Definition
|
|
Term
| How do legumes produce useable nitrogen? |
|
Definition
| By a symbiotic relationship with bacteria in the soil the legume roots produce excess nitrogen. |
|
|
Term
| What do the terms in a fertilizer coorespond to? 10-20-10? |
|
Definition
| Useable nitrogen Phosphorous Potassium |
|
|
Term
What is the latin name for Soybeans? |
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
Seeds crushed in boiling water
Liquid Solid
Soymilk Soy Sauce
Tofu Okara |
|
|
Term
|
Definition
Hydrogen gas is boiled under pressure through oil in the presence of a catalyst (nickel).
Hydrogen binds to carbon atoms linked by double bonds.
The fatty acids become saturated and the oil is sold at room temperature. |
|
|
Term
|
Definition
| The number of double bonds available to bond with iodine. More double bonds, higher iodine number. |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
All spices can be traced to three places: |
|
Definition
| Mediterranean, Asian Tropic, and New World. |
|
|
Term
| Latin name of the mint family |
|
Definition
|
|
Term
| Herbs and spices of the Mediterranean (mint family) |
|
Definition
| Basil, mint, oregano, rosemary, sage, thyme |
|
|
Term
| Latin name for the Carrot Family |
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
Mediterranean
Leaves used
Leaves used to crown champion in ancient Greece |
|
|
Term
|
Definition
|
|
Term
|
Definition
Native to weastern Asia, southern Europe
Stigmas used
Very expensive because hand harvested
Used for yellow dye |
|
|
Term
|
Definition
Native to Asia
Entire bark used (surrounds trunk)
Cinnamon |
|
|
Term
|
Definition
Native to Sri Lanka, Sumatra, Borneo Inner layer of bark used. |
|
|
Term
|
Definition
Native to indonesia
Nutmeg - Seed endosperm
Mace - Seed covering |
|
|
Term
|
Definition
Native to east Indies
Flower buds used
Used as a spice and in idonesian cigarettes and lotion (for scent) |
|
|
Term
|
Definition
Southern Asia
Rhizomes (modified stems) used as food |
|
|
Term
|
Definition
Most common spice (salt is not a spice)
Native to India, East Indies, Sumatra, Sri Lanka
Fruit used (berry)
Outside layer of fruit is black, inside is white
Black pepper - entire fruit is ground
White pepper - outside black layer is removed by rotting, then white parts ground |
|
|
Term
|
Definition
South America, West Indies
Fruits used |
|
|
Term
| Capsicum peppers (hot peppers) |
|
Definition
Central America, South America
Fruits and seeds used
CAPSACIN - chemical that makes peppers hot, binds to nerve endings
Hottest part is seeds |
|
|
Term
|
Definition
Central and South America
Fruits used
Second most expensive
Fermentation - kept for long timeand plant develops smell and taste |
|
|
Term
|
Definition
India
Mixture of Coriander, Tumeric, Cumin, Funegreek, White Pepper Allspice, Mustard, Red Pepper, Ginger |
|
|
Term
|
Definition
American Southwest
Red Pepper, Cumin, Oregano, Salt, Garlic Powder |
|
|
Term
|
Definition
| Water-modifying substances (prevent water molecules from moving freely) |
|
|
Term
|
Definition
Plant products
Gums
Pectins
Starches
Not plant product
Gelatin - comes from animals
|
|
|
Term
Chemical Structure of gumes: |
|
Definition
| salts of polysaccharides such as galactose, xylose, and arabinose. |
|
|
Term
|
Definition
| Produced as a response to injury or wounding |
|
|
Term
|
Definition
Exudate Gum
Bean Fmaily
Source of gum Arabic
Native to northeastern Africa
Uses: beer additives, glue, emulsifier, coating of flavor particles, a component of water color, ink |
|
|
Term
|
Definition
Exudate Gum
Source of Tragacanth Gum
Native to near east and Asia minor (Turkey)
Uses: food - mayo, sandwich spread, prepared milkshakes, toothpaste, hand lotions
Medicine - binder of tablets, suspension agent in oral penicillin
|
|
|
Term
|
Definition
| Extracted from endosperm of seeds or wood |
|
|
Term
|
Definition
Bean Family
Extractive Gum
Native to Afric
Seeds are used for ice cream, pie fillings, salad dressing |
|
|
Term
|
Definition
Extractive Gum
Source of Guar Gum
Bean Family
Native to Africa and domesticated in India
Used: seeds for paper and textile industries
|
|
|
Term
|
Definition
Source of Larch Gum
Extractive Gum
Native to N. America
Used part: wood for lithographic operations |
|
|
Term
|
Definition
Purified Cellulose (a polymer of glucose) is chemically changed into carboxymethylcellulose
Used for: detergents, sizing in the textile and paper industries. |
|
|
Term
|
Definition
A group of plant polysaccharides that can form a gel
|
|
|
Term
| Chemical structure of pectins |
|
Definition
| Unbranched chains of 200-1000 pectic acid molecules or thier methylesters |
|
|
Term
|
Definition
Apple pomace - 10-15% by dry weight is pectin
Citrus - 20-30% |
|
|
Term
Chemical Structure of Starch |
|
Definition
Linear (amylose) or Unbranched (amyl pectin) polymer
Subunit is glucose
Differs from cellulose in the way the chemicals (subunits are connected)
Sourches: corn, wheat, sorghum, arrowroot, cassava, sago
Uses: paper and cardboard production (60%), adhesives, food industry - thickiner |
|
|
Term
|
Definition
9000 BC
Asia
Meat, milk, wool
Grazing |
|
|
Term
|
Definition
|
|
Term
|
Definition
| Europe, Asia, N.America 6500BC |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
