JEAN INMAN DOMAIN 1 EXAM BUNDLE

% of water/carbs in fruits and vegetables - Answer 75-93% Vitamin and minerals in fruits/vegetables - Answer Calcium, vitamin A, C, sometimes B Tugor - Answer Crispiness of vegetables due to osmotic pressure of water filled vacuoles Lignin - Answer Non CHO substance not very softened by coo...

Energy sources - Answer Carbs and protein= 4 cal/gram; fat= 9 cal/gram; the brain uses glucose for energy, uses ketone bodies during starvation Tissue storage of glucose - Answer Muscles and liver= store glycogen; adipose tissue= fat; cellular mass= protein stores Gluconeogenesis= conversion of...

Steps in the Research Process - Answer Step 1: Identify a relevant and important topic Step 2: Develop well-considered research question (who, what, how) Step 3: Research question leads to a hypothesis Null hypothesis - Answer no relationship in population of data (any difference is result of s...

Types of glucose

Fruits and veggies: what is crispness due to? - Answer osmotic pressure of water-filled vacuoles What accelerates the ripening of fruits during storage? - Answer ethylene gas chlorophyll + acid/heat = - Answer pheophytin Chlorophyll + alkaline = - Answer chlorophyllin T/F: lycopene is co...

Crispness of fruit and vegetables is due to the - Answer Osmotic pressure of water filled vacuoles What accelerates the ripening of fruits during storage? - Answer Ethylene gas Aging is delayed in apples stored in - Answer Controlled atmosphere or reduced oxygen Berries and mushrooms should...

Crispness (the state of turgor) is due to____________ - Answer the osmotic pressure of water filled vacuoles In soybeans, the limiting amino acid is________ - Answer Mehtionine Protein concentrates are _______ protein - Answer >/= 70% Protein isolates are_____protein - Answer >/= 90% ...

Personal zone - Answer 18 inches to 4 feet Consonance - Answer a fit between the program and the expected outcomes based on the objectives Cognitive - Answer acquisition of knowledge or subject matter; factual information Affective - Answer (subjective) acquisition of attitudes and values, ...

What is the process by which water content of a vegetable is replaced by a concentrated salt solution? a. gelling b. osmosis c. diffusion d. retrogradation - Answer c Why do egg whites beat more easily at room temperature? a. the pH is increased b. the protein is denatured c. the surface t...

% water of fruits and vegetables - Answer 75-93% Top 3 vitamins in fruits and veggies - Answer Vitamin C, A, and some B Turgor - Answer Crispness due to osmotic pressure of water filled vacuoles With age, what increases in fruits and veggies - Answer Lignin and hemicellulose (non-carb subst...

Research has shown that neural tube defects can be reduced with proper supplementation of - Answer folic acid the best laboratory value to use in assessing iron status is - Answer ferritin where is lactose absorbed? - Answer small intestine which minerals are involved in carbohydrate metabo...