| A | B |
|---|
| biological control | Uses a living organism or its products to control pests |
| denaturation | occurs when heating causes proteins to uncoil |
| selective | a pesticide that is effective for a specific pest |
| antioxidant | prevents or slows down reaction with oxygen |
| Delaney Clause | forbids using cancer-causing substances in food processing |
| inhibitor | substance that slows down a chemical process |
| host | the product protected by a pesticide |
| target | the pest a pesticide is deisgned to control |
| pesticide | chemical that repels or destroys a pest |
| pasteurize | treatment with high temperature to retard spoilage |
| Why are antioxidants needed? | Oxygen is very reactive and causes food to spoil. Antioxidants are compounds that prevent or slow down a food's reaction with oxygen. |
| A cake requires baking soda for the release of carbon dioxide during baking. What would happen if the ingredients were omitted? | The cake would not rise; it would be flat and doughy |
| What is the chemical difference between naturally occurring organic pesticides and many synthetic pesticides? | The chemical bonds in naturally occurring organic pesticides are not as stable as the chemical bonds in many synthetic pesticides. |
| How does the chemical difference between naturally occurring organic pesticides and many synthetic pesticides affect the use of these compounds as pesticides? | Naturally occurring pesticides easily break down in nature; therefore, they need frequent application. Many synthetic pesticides do not break down easily in nature; therefore, they accumulate in orgnaisms and may be harmful as they move up the food chain. |
| Does pasteurization prevent milk from spoiling? Explain. | No. By killing bacteria pasteurization retards spoilage but cannot prevent it. |
| Why is it better to steam vegetables than to boil them in water? | Steamed vegetables retain water-soluble vitamins, whereas boiled vegetables do not. |
| Why is it important that foods neither be undercooked nor overcooked? | Undercooking can cause illness if bacteria are not killed. Overcooking can destroy nutrients or cause decomposition. |
