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ANSC 2053 Final_ Review & Quiz Questions
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- Grade 3 Engineering Omaha Exam Prep By NAPE.
ANSC 2053 Final_ Review & Quiz Questions
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ANSC 2053 Final: Review & QuizQuestions
after the egg is formed it then - ANS-stays in the shell gland until travel down the
oviduct to its exit
albumin (egg white) formed in the - ANS-magnum
At what temperatures should eggs be stored? How should they be stored in the fridge? -
ANS-29-32 degrees F (eggs freezing point), treated with a light coat of oil or plastic and
stored in high humidity.
Be familiar with PSE meat vs. DFD meat. - ANS-PSE (Pale Soft Exudative) has a low
pH of 5.2 and is watery, normal pH is 5.7,
DFD (Dark Firm and Dry) has a high pH of 6.2 and is dry.
Be familiar with the main concerns the public and scientists have with bioengineered
foods and GMOs (besides just being "unnatural"). - ANS-Consumers are concerned
with the motive of producers using GMOs. Some think they use GMOs just to increase
their profits. They wonder if there are health risks and if bioengineered foods are safe.
Be familiar with the process of rancidity, specifically lipid oxidation. - ANS-Lipid oxidation
is non-enzymatic degradation of the unsaturated fatty acids, known as oxidative
rancidity. In this case, lipids in food degrade through oxidative pathways.
Be familiar with the two different types of proteins in milk and which was one is the most
abundant. - ANS-Casein (~80% of protein, hold Ca) and Whey (~other 20%)
Be familiar with US egg consumption statistics and how much is the average American
consuming. - ANS-Egg consumption dropped in the 1990s but has been increasing
since, 293.6 eggs per person in 2019
Caviar and roe are both types of ____________ and can be easily perishable. -
ANS-fish eggs
Chickens lay an egg usually about every _____________ hours and the amount of eggs
that produce in a laying cycle is termed a ______________. - ANS-24 hours; clutch
, During egg formation, the shell develops long, cylindrical pores known as the
___________________. - ANS-palisade layer
fertilization happens in - ANS-the infundibulum
How are eggs graded? And what are the advantages to egg grading? - ANS--Eggs are
graded by
Size,
Weight,
and Quality (internal/external).
-Checked by
Candling,
Haugh units,
and Evaluating appearance (shell, white, yolk, and air cell).
-Advantages include
markets common language,
orderly marketing,
allow for interstate transportation,
and US is the largest exporter of eggs.
How are eggs used to "clarify" soups? - ANS-Egg whites capture minute particles that
cloud the liquid and either float to the top or sink to the bottom for removal.
How are fish and shellfish classified? - ANS-1. Vertebrate or Invertebrate
2. Saltwater or Fresh Water
3. Lean or Fat
How are Haugh units measured and what are the numerical values for grading eggs? -
ANS-Haugh units are measured by the albumin height (in correlation to the weight of
the egg).
AA: 72+,
A: 60-71,
B: 31-59.
As the Haugh unit decreases, so does egg quality.
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