Exam _2 - FST 2014 INTRODUCTION TO FOOD SCIENCE STUDY GUIDE...

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1 FST 2014 INTRODUCTION TO FOOD SCIENCE STUDY GUIDE (EXAM #2) I anticipate making up the exam to have a format very similar to the first exam. Questions will likely take the form of multiple choice, true-false and/or identifications so that very specific answers will be needed. I also plan to include a few short essay questions. Hope these comments and the following comments/questions help you to prepare. Be sure to have a good command of material presented in class as well as the readings assigned. I consider any material presented in the class and assigned readings as “fair game” whether or not covered specifically in the guidelines below. Good luck. SUGAR SUBSTITUTES 1. Describe the overall sugar consumption currently in the U.S. as well as forms of sugar most commonly consumed. 2. Describe common chemical features shared by natural occurring sweetening agents as well as sugar substitutes. 3. Describe the use of Saccharin from shortly after discovery to the Executive Order given by President Clinton in December 2000. What is the GRAS List? Describe products in which Saccharin is currently used as a sugar substitute. 4. Describe the overall structure of aspartame as well as ability to serve as a sugar substitute. Describe how aspartame is used in low calerie and zero calorie beverages. Describe various major food products in which aspartame is used as a sugar substitute. What is the current evidence concerning the safety of consuming aspartame in the diet? 5.
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Exam _2 - FST 2014 INTRODUCTION TO FOOD SCIENCE STUDY GUIDE...

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