FSHN 260 Exam 1 – Food Science and Human Nutrition – Review Notes and
Practice Material
List major dietary components supplied by fruits and vegetables. - correct answer ✔✔Vitamin C
(ascorbic acid) only found in F&V
Vitamin A (retinol) : Beta carotene is converted to retinol
Folic acid: RNA synthesis, anemia, greens
Minerals: potassium important in Na+ and K+
Fiber: cellulose, hemicelluloses, pectin, lignin - lack can lead to colon cancer and hemorrhoids
What are phytochemicals? - correct answer ✔✔newly recognized benefits in disease prevention
carotenoids: lycopene, lutein
flavonoids: isoflavones
What is the typical composition of fruits and vegetables? - correct answer ✔✔Water: 90-96%
Carbohydrayes: sugars and sugar acids are in cell vacuole
Polysaccharides : cellulose in cell wall, pectin in intercellular spaces, starch amyloplasts inside
the cell
Protein and fat: small amounts in cell membrane and enzymes
Main components to a plant cell - correct answer ✔✔amyloplast, cell wall (cellulose), large
central vaccuole, chloroplast
which cell organelle is the site of respiration? - correct answer ✔✔mitochondria
which cell organelle is the site of photosynthesis? - correct answer ✔✔chloroplast
, Describe fruit changes during ripening. - correct answer ✔✔Ethylene triggers rippening
rippening includes: softening, color changes, lower acidity, and higher sweetness
explain the change in colors during ripening - correct answer ✔✔green color fades due to
chlorophyll degradation
yellow/orange color is due to carotenoids, visible after chlorophyll degradation
red is due to lycopene
anthocyanins are red blue and purple
How are fruit sweetness and tartness related? - correct answer ✔✔starch degrades into sugars
increasing soluble solids, less acid more sugar
What does a refractometer do? - correct answer ✔✔measures refractive index
measures degrees Brix which is the percent sugar content of an aqueous solution. Used to
measure % sugar in juices, wine, soft drinks
more sugar then smaller angle
describe the effect of methylpectin esterase and polygalacturonase during fruit ripening. -
correct answer ✔✔pectin methyl: breaks methyl bonds which breaks the pectin which keeps
water out and makes it softer because water infiltrates.
polygalacuronase: breaks glycosidic bonds
define cell turgor and explain physico-chemical basis for it. - correct answer ✔✔Rigidity of plant
cell resulting from cells being fulld with water
it depends on osmotic equilibrium
membranes are semi-permeable
loss of turgor is due to membrane protein denaturation
Practice Material
List major dietary components supplied by fruits and vegetables. - correct answer ✔✔Vitamin C
(ascorbic acid) only found in F&V
Vitamin A (retinol) : Beta carotene is converted to retinol
Folic acid: RNA synthesis, anemia, greens
Minerals: potassium important in Na+ and K+
Fiber: cellulose, hemicelluloses, pectin, lignin - lack can lead to colon cancer and hemorrhoids
What are phytochemicals? - correct answer ✔✔newly recognized benefits in disease prevention
carotenoids: lycopene, lutein
flavonoids: isoflavones
What is the typical composition of fruits and vegetables? - correct answer ✔✔Water: 90-96%
Carbohydrayes: sugars and sugar acids are in cell vacuole
Polysaccharides : cellulose in cell wall, pectin in intercellular spaces, starch amyloplasts inside
the cell
Protein and fat: small amounts in cell membrane and enzymes
Main components to a plant cell - correct answer ✔✔amyloplast, cell wall (cellulose), large
central vaccuole, chloroplast
which cell organelle is the site of respiration? - correct answer ✔✔mitochondria
which cell organelle is the site of photosynthesis? - correct answer ✔✔chloroplast
, Describe fruit changes during ripening. - correct answer ✔✔Ethylene triggers rippening
rippening includes: softening, color changes, lower acidity, and higher sweetness
explain the change in colors during ripening - correct answer ✔✔green color fades due to
chlorophyll degradation
yellow/orange color is due to carotenoids, visible after chlorophyll degradation
red is due to lycopene
anthocyanins are red blue and purple
How are fruit sweetness and tartness related? - correct answer ✔✔starch degrades into sugars
increasing soluble solids, less acid more sugar
What does a refractometer do? - correct answer ✔✔measures refractive index
measures degrees Brix which is the percent sugar content of an aqueous solution. Used to
measure % sugar in juices, wine, soft drinks
more sugar then smaller angle
describe the effect of methylpectin esterase and polygalacturonase during fruit ripening. -
correct answer ✔✔pectin methyl: breaks methyl bonds which breaks the pectin which keeps
water out and makes it softer because water infiltrates.
polygalacuronase: breaks glycosidic bonds
define cell turgor and explain physico-chemical basis for it. - correct answer ✔✔Rigidity of plant
cell resulting from cells being fulld with water
it depends on osmotic equilibrium
membranes are semi-permeable
loss of turgor is due to membrane protein denaturation
