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Food Science

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Taylor Markham

on 29 April 2015

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Transcript of Food Science

Session 3
Session 2
The six essential nutrients are: carbohydrates like sugars, proteins like meat, fats like oils, vitamins like in citrus fruits, minerals like calcium, and water like water.
Session 1
Session 4
Session 6
Acidic are substances that release hydrogen ions in water solutions.
For example: Lemon juice, and cranberry juice.
Basic are substances that release hydroxide ions in water solutions.
For example: egg whites.
Acidic foods taste sour and basic foods taste bitter and feel slippery.
Session 5
The sensory characteristics of food odor, taste, sound, and feel in the mouth. Using the human senses of sight, smell, taste, touch, and sight.
The key biological steps that take place in the process of smelling an odor are sniff, smells go into the nasal area and process through the brain.
The four types of taste buds are:sweet, salty, bitter, and sour.
Their locations are:tip, sides, and back of the tongue.
Foods that will cause a reaction in each location are:apples, peanut butter, carrots, celery, crackers, potato chips, and milk.
Session 7
Food Science
The three major occurrences in history that lead to significant improvements in the preservation of food were: Nicholas Appert sterilized bottles to store food in, Louis Pasteur came up with the process know as pasteurization, and Clarence Birdseye came up with a process for quick-freezing foods.
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