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1
Q

Define Economic Botany

A

Topics revolving around pragmatic uses of plants

2
Q

Define Ethnobotany

A

Cultural uses of plants: topics connected to ethnology and anthropology

3
Q

The first humanoid species appeared ___ million ya

A

2.8

4
Q

Foraging is as old as humans, dating back to _________ years old

A

250k

5
Q

What is a common stereotype of foraging societies

A

people were ignorant with a limited knowledge of plants and their enviroment

6
Q

What is a stereotype regarding food in foraging societies

A

food supply was extremely laborious

7
Q

What was the diet like in foraging societies

A

2/3 diet based on plants, 200 Kca/day rich in proteins and vitamins

8
Q

what were “forest gardens”

A

useful plant species were identified and protected while undesirable ones were eliminated, intermediate step between foraging and agriculture.

9
Q

what is the one downfall to forest gardening

A

low on productivity, cannot produce high yeilds

10
Q

Define animism

A

primeval and universal belief that souls inhabit ordinary plants, animals and things, governing their existence

11
Q

Define shaman

A

the repository of knowledge that allows him/her to act as an intermediate between the visible and invisible world (axis mundi)

12
Q

T or F: shamans hold a higher role than others in the population

A

F

13
Q

T or F; Animistic views have persisted today in different parts of the world

A

T

14
Q

What are some examples of aniministic agriculture principles

A

“feeding” the feilds, tree shrines, spirit houses

15
Q

what is a spirit house

A

miniature homes that stand outside mainly thai buddhist homes that hope to send spirits away from the home so they live in these small homes, offerings are often made

16
Q

What are the three macronutrients

A

Carbohydrates, Proteins and Fats

17
Q

What are the two micronutrients

A

Vitamins and Minerals

18
Q

What are two monosaccharide carbohydrates

A

Glucose and Fructose

19
Q

state the three things that makes High Fructose Corn Syrup attractive to the food industry

A

1- it is very cheap
2- more easily dissolved in liquid
3-Acts as a preservative

20
Q

What are the two disaccharide carbohydrates

A

sucrose (g+f) and maltose (g+g)

21
Q

What is a polysaccharide carbohydrate

A

Starch

22
Q

How is starch broken down in the body

A

broken down into glucose by saliva+ SI, stored as glycogen

23
Q

where is starch found

A

cereals, legumes and potatoes

24
Q

T or F: Starch grains morphology can identify the plant source

A

T

25
Q

T or F: the body can break down cellulose into glucose

A

F

26
Q

What are the soluble fibers

A

hemicellulose, pectin, gums and mucillages

27
Q

what are the insoluble fibers

A

cellulose and lignin

28
Q

T or F: Vegetables have more fiber than grains

A

F- have less cell walls and therefore less fiber

29
Q

What are FODMAPs

A

short chain carbohydrates that are poorly absorbed in the small intestine

30
Q

What do proteins do for the body

A

supply amino acids that are necessary so that the body can construct human proteins

31
Q

only ___% of total caloric content should be provided by proteins

A

10

32
Q

__ amino acids can be synthesized by the body and __ cannot

A

11, 9

33
Q

How many essential amino acids are there and why are they essential?

A

9, and they cannot be stored in the body so they must be received

34
Q

Animal protein is usually ________ while plant protein is usually ________

A

complete, incomplete

35
Q

What does complete protein mean

A

it has all the essential amino acids

36
Q

_______ is the main protein of wheat

A

gluten

37
Q

Define celiac disease

A

an autoimmune disease of the small intestine that impairs the bodies absorption of nutrients

38
Q

Why are triglycerides needed in the body

A

mechanism for storing unused calories

39
Q

What is a triglyceride

A

a glycerol + 3 fatty acids

40
Q

What are some examples of unsaturated fats

A

olives, peanuts, avacado (thanks), omega 3s

41
Q

What are some examples of saturated fatty acids

A

coconut oil, cocoa butter, most animal fat

42
Q

define cholesterol

A

a steroid lipid that is vital ot constituent of cell and is used in the synthesis of various hormones

43
Q

what are LDLs

A

carry cholesterol to the tissues- bad cholesterol

44
Q

what are HDLs

A

take excess cholesterol back to the liver (good)

45
Q

what are trans fatty acids

A

result when manufactures convert oils into solid fats via hydrogenation

46
Q

What is the role of vitamins

A

act as coenzymes in many metabolic pathways in the body

47
Q

what are the water soluble proteins inthe body

A

B-complex and C

48
Q

What are the different Vitamin B deficiencies

A

B1- Bereberi
B2- Mouth sores, leisons of the eye
B6- Skin disorders, muscle weakness
B9-Anemia, diarrhea

49
Q

What is vitamin C needed for

A

the growth and repair of tissues in all parts of your body

50
Q

Vitamin C is an _________

A

antioxidant

51
Q

T or F: the body can make vitamin C on its own

A

F

52
Q

What is the role of vitamin D

A

helps the body absorb calcium

53
Q

Deficiency in vitamin D coud lead to:

A

osteoperosis or rickets

54
Q

What is the role of vitamin E

A

plays a role in your immune system and metabolic processes

55
Q

What is the role of vitamin K

A

helps body make proteins for healthy bones and tissues

56
Q

What are minerals

A

inorganic compounds that exist in the body as ions or as part of complex molecules

57
Q

What are the three most important crops worldwide

A

Wheat, maize, rice.

58
Q

Cereals provide ___% of the food energy and ___% of the protein consumed on earth

A

56,50

59
Q

Wheat, maize and rice complete at least ___% of the worlds grain production

A

75

60
Q

Most cereals belong to ______

A

poaceae

61
Q

Bamboos have a stem or ____ that has full _____ but ________ are empty

A

culm, nodes, internodes

62
Q

T or F: leaf in grasses dont have a petiole

A

T

63
Q

What is the role of the ligule in grasses

A

prevents water and other animals from entering the sheath

64
Q

hanging stamens and feathery stigmas are ______ ________ adaptations

A

wind pollintation

65
Q

hanging stamens are on the ____ flowers

A

male

66
Q

feathery sticky branches are on the _____ flowers

A

female

67
Q

The endosperm stores ____

A

starch

68
Q

Wheat is the ______ oldest domesticated plant

A

second

69
Q

what is the protein content in wheat

A

12-14

70
Q

T or F: in many cultures bread supplies more than half the dietary calories

A

T

71
Q

What is the difference between unleavened and leavened bread

A

unleavened bread involves no fermentation

72
Q

what component makes bread dough elastic

A

gluten

73
Q

Holes in bread are due to what

A

CO2 that is produced due to fermentation

74
Q

______ + _______ = Leavened bread

A

Yeast + Dough

75
Q

Oldest records of leavened bread from ______ around ______ years ago

A

Egypt, 4000

76
Q

What is whole wheat

A

the entire grain is used to prepare the flower

77
Q

What is refined wheat

A

only starchy part is milled, pericarp and embryo are removed

78
Q

what is enriched wheat

A

refined wheat enriched with iron and vitamins

79
Q

Pasta was furst made in ______ in ______

A

Italy, 1100

80
Q

Corn is ______ meaning it has both male and female parts

A

monecious

81
Q

male part of corn is the ________ flowers

A

staminate

82
Q

female part of corn is the _______ flowers

A

pistillate

83
Q

Corn was domesticated in ______ around _____ years ago

A

Mexico, 5500-7000

84
Q

T or F: Corn has a higher protein content than wheat

A

F

85
Q

Variations of _____ is a stable of food worldwide

A

cornbread

86
Q

What is the oldest domesticated plant and wehre

A

rice, in china and india

87
Q

T or F: rice feeds more people worldwide than any other crop

A

T

88
Q

What crop has the highest caloric content

A

Rice

89
Q

What are C4 plants

A

super rapid growth, suitable for warm arid climates, each plant produces more than 1 million seeds

90
Q

what is amaranth

A

grain rich in lysine, vitamins and minerals

91
Q

Where was quinoa domesticated

A

andes of columbia, ecuador bolivia and peru

92
Q

T or F: quinoa is a grain

A

F it is a seed

93
Q

in the incas what is quinoa referred as

A

the other of all grains

94
Q

what are some characteristics of Fabaceae

A

zygomorphic, 5 free petals, papillonaceous (butterfly-like)

95
Q

Peanuts are ____% oil and ____% protein

A

50,30

96
Q

Peanuts have a development of the fruit called _____ - what is it?

A

geocarpy- flowers pushed undegroud where they develop

97
Q

Where + when were peanuts domesticated

A

Peru and Ecuador 3000 ya

98
Q

Who invented peanut butter

A

Marcellus Edson, Canadian

99
Q

When was the peanut allergy epidemic

A

the 90s

100
Q

The protein in soybeans is referred to as ______

A

complete

101
Q

T or F: you can eat raw soybean

A

F- it is toxic and an inhibitor of trypsin

102
Q

Soybeans are referred to as the ________ crop

A

cinderella

103
Q

Soybeans were domesticated in ____ and _____

A

China and Japan later

104
Q

What are some characteristics of solanaceae

A

bisexual, 5 petals, fused, berries, berry is full.

105
Q

What are some characteristics of tomatoes

A

yellow flowers, corrollas rotate, berries yellow to red

106
Q

What are the two hypotheses in the origin of tomatoes

A

one of american origin and one of mexican origin

107
Q

When were tomatoes first intorduced to europe

A

16th centruy

108
Q

T of F: tomatoes contain many antioxidants

A

T

109
Q

What are tomatoes rich in

A

VItamin A, C, and potassium

110
Q

What are some characteristics of potatoes

A

white to purple flowers, tubers present, berries greeinsh purple

111
Q

When were potatoes introduced

A

in 1500s in spain

112
Q

What was the great irish potato famine

A

worst human disaster of 19th century europe, 1 million died

113
Q

When was the potato introduced to N america

A

in 16-1700

114
Q

Where were eggplants domesticated

A

india, china, thailand, burma

115
Q

when were peppers domesticated and wehre

A

mexico 8-9000 ya

116
Q

The evolution of high capsaicin in peppers is related to what

A

bird dispersal

117
Q

what does capsaicin do

A

antimicrobial and anifungal, also relieves arthritis pain

118
Q

What are some characteristics of Rosaceae

A

bisexual, 5 merous, many stamens, includes strawberries, raspberries

119
Q

Where were pears domesticated

A

Europe and W Asia

120
Q

When was the first record of apple grafting

A

300 BC in greece

121
Q

What are apples a symbol of

A

love, fertility, and prosperity

122
Q

Where were cherries domesticated

A

Europe, Turkey, NE Africa W asia

123
Q

What are some characteristics of the plum

A

the pit is compressed, smooth to rough

124
Q

Where was the plum domesticated

A

europe

125
Q

Where were apricots and peaches domesticated

A

CHina

126
Q

what are some characteristics of peaches

A

flowers solitary, pit with grooves

127
Q

Almonds look like the pit of what fruit

A

peach

128
Q

where were almonds domesticated

A

Eastern Mediterranean region

129
Q

Strawberries are a hybrid from what areas

A

Chile and N America

130
Q

where were raspberries native to

A

europe and W asia