Biomedical Engineering : Practice Questions and Answers

What is the average level of cholesterol in an egg?

Water comprises approximately percent of cleaning and sanitizing solutions.

Vitamin functions in normal blood clotting.

Vinegar usually has an acetic acid content of between 4 and percent.

Under federal guidelines, a substantial number of retailers must provide nutrition information for the.................. most frequently eaten raw vegetables.

Turbidity of water is...................

Trichinella spiralis (trichinosis) is destroyed at 137ºF, so an internal temperature of 160º to 170ºF is definitely safe for cooking...................

To dry fruits out-of-doors, humidity below percent is best.

To achieve continuous pasteurization in milk, the milk needs to be heated to 161ºF for seconds.

The yolk or yellow portion makes up about percent of the liquid weight of the egg.

The word on a label, means that a product contains no amount of, or only trivial or physiologically inconsequential amounts of, one or more of these components: fat, saturated fat, cholesterol, sodium, sugars, and calories.

The vacuole of a plant is composed of with soluble substances dissolved within it.

The use of U.S. grade standards for fruits and vegetables is in most cases.

The use of food additives is controlled by the clause.

The United States is the largest exporter of which two items?

The U.S. Surgeon General recommended that fat be reduced to percent of the total dietary calories.

The term total milk solids describes the remaining percent of milk.

The term can be used on the labels of foods that can be eaten frequently without exceeding dietary guidelines for one or more of these components: fat, saturated fat, cholesterol, sodium, and calories.

The science and art of growing grapes for wine is called...................

The RDA was initially established during...................