Matching: Physical Tests for Food Evaluation

question 21

Multiple Choice

Matching: Physical Tests for Food Evaluation
Definition choices:
-spectrophotometer

• A)used to measure mineral content
• B)measures the concentration of various organic compounds, especially sugar
• C)measures the consistency of batters and other viscous foods
• D)measures color by detecting the amount and wavelength of light transmitted through a solution
• E)measures tenderness by determining the resistance of baked goods such as cookies, pastries, and crackers to breakage

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Definitions:

Vena Cava

A large vein carrying deoxygenated blood into the heart; there are two in humans, the superior vena cava and the inferior vena cava.

Capillaries

Microscopic blood vessels that connect arterioles and venules, facilitating the exchange of water, oxygen, carbon dioxide, and other substances between blood and tissues.

Capillaries

Tiny blood vessels that connect arterioles and venules, facilitating the exchange of water, oxygen, carbon dioxide, and many other nutrients and waste substances between blood and tissues.

Osmotic Pressure

The pressure required to prevent the flow of a solvent into a solution via osmosis.