The qualities of a food identified by the senses
A homogeneous mixture in which one substance is disolved in another
A substance made of 2 or more different elements chemically joined together.
The information gathered during an experiment.
Bovine spongiform encepalapathy
Improperly slaughtered beef.
Ingesting raw chicken.
Foods contaminated with cattle feces.
A and C
Food infection is caused by bacteria; intoxication, by a virus.
Food intoxication is a more serious stage of food infection
Food intoxication is cured by time; food infection requires antibiotics.
Food infection is caused by bacteria; intoxication, by bacterial poisons.
To identify potential problems and take corrective measures.
To prepare for problems and react as quickly as possible
To simplify food safety regulations and educate processors about them.
To investigate food safety violations and hold food processors accountable.
Has three elements in each molecule
Has seven atoms in each molecule
Is called Sodium bicarbonate
All of the above
Solid is to a liquid
Molecule is to a compound
Solution is to a mixture
Pure substance is to a mixture
Contains food molecules dissolved in gases
Carries odor, which is important in food science
Contains volatile substances
Is chemically different from both the chicken broth and the water
Classification as a mixture
Molecular make up
Compounds are composed of various elements
A molecule is the smallest unit of a molecular compound
A compound is a pure substance
The processes that form compounds can't be reversed.