| A | B |
|---|
| pesticide | a chemical agent that controls or kills a pest |
| biological controls | various nautural methods of minimizing the harmful effects of pests ie planting pest resistant plants or introducing natural predators |
| delany cluase | federal alaw that regulates all foods processed in the United states, So, food preservatives must be considered safe under this law |
| inhibitors | substances that slow down chemical reactions |
| pasteurize | a heating process that prolongs the shelf life of milk |
| vitamins | organic compouinds that are essential for good health |
| denaturation | the uncoiling of amino acids in proteins; causes changes in the appearance of meat and eggs when cooked; causes clumping of cooked meat |
| target | the pest that the pesticide is trying to kill |
| host | the organism or pesticide |
| 4 types of pesticides | insecticides, fungicides, rodenticles,herbicides |
| stable pesticides | chemically engineered pesticides are more stable because they have more double and tirpel bonds holding them together; natural pesticides break down quickly because they have single bonds |
| problem with stable pesticides | bio-accumulation like in the hawaiian pineapples; pesticides can last longer than needed |
| integrated pest control (ICP) | using several pest control strategies at the same time; no -till planting; crop rotation;monitoring pest populations; if needed, using several different pesticides |
| insecticidal soap | a biological control |
| antioxidants | chemicals that slowdown food reactionswith oxygen, thereby slowing food decay (BHT and BHA) |
| smelly milk | milk that is spoiled smells bad because long fat molecules are broken down into fatty acids (pH now closer to 7) |
| states where irradiation prohibited | Maine & New York |
| Vitamin loss | 9 of 13 essential vitamins are water soluble which means that when cooked in water they loose these nutrients |
| color of cooked meat | becomes brown as iron in meat heats, loses atom |
