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| Pregunta | Respuesta |
| Protein can change shape without breaking peptide bond | denaturation |
| sugar and amino acids react and non enzymatic reaction occurs, turning food brown | Malliard reaction |
| table salt | sodium chloride |
| why whipped cream foams | low surface tension |
| sodium benzoate | inhibits mold growth |
| Meat turns red to brown | metmyoglobin |
| red meat pigment | oxymyoglobin |
| tool used to measure crunch of apple | texture analyzer |
| Person who found microorganisms | Louis Pasteur |
| Person who first put food in bottles | Nicholas Appert |
| Patented tin can | Peter Durand |
| Quaternary solution | used for sanitization |
| Vitamin found in carrots (carotene) | VItamin A |
| Why do triglycerides not bond to hydrogen in water | Nonpolar |
| Polymer used in jelly making | Pectin |
| Only sugar yeast cannot ferment in | Lactose |
| Large scale food dehydration started | World War 1 |
| Organization Responsible for juice ingredients | FDA |
| Food labeling act passed that required basic information to be included on food labels | 1990 |
| Wiley Food and Drug Act passed- enforced purity in food processing | 1906 |
| Federal food, drug, and cosmetic act passed | 1938 |
| Distinction between natural and artificial required | 1958 |
| sodium content required on food labels | 1986 |
| organic food | 2002 |
| GMOs | 2007 |
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