Fruit Browning Quiz

<p>Finish peeing into the toilet if needed. (B)</p> Signup and view all the answers

<p>By cleaning the urethra with an antiseptic and inserting the catheter. (B)</p> Signup and view all the answers

<p>Concentrated urine with many solutes. (C)</p> Signup and view all the answers

<p>Protein testing. (D)</p> Signup and view all the answers

<p>Cholesterol (C)</p> Signup and view all the answers

<p>High-protein diet and cranberries (C)</p> Signup and view all the answers

<p>Urinary tract infections (UTI) (B)</p> Signup and view all the answers

<p>Kidney disease (C)</p> Signup and view all the answers

<p>Albumin (C)</p> Signup and view all the answers

<p>Glucose testing in urine is used to diagnose diabetes. (A)</p> Signup and view all the answers

<p>Kidney damage from diabetes (A)</p> Signup and view all the answers

<p>Diet modification or medications (B)</p> Signup and view all the answers

<p>Uncontrolled diabetes mellitus (C)</p> Signup and view all the answers

<p>Exposure to oxygen and oxidative enzymes (D)</p> Signup and view all the answers

<p>Orange (A)</p> Signup and view all the answers

<p>They act as substrates for oxidative enzymes. (A)</p> Signup and view all the answers

<p>Loss of texture (C)</p> Signup and view all the answers

<p>Developing flavor in tea (A)</p> Signup and view all the answers

<p>Cutting an apple (B)</p> Signup and view all the answers

<p>Caramelization (A)</p> Signup and view all the answers

<p>Exposure to air (C)</p> Signup and view all the answers

<p>Mineral content increases as the fruit absorbs nutrients from the soil. (B)</p> Signup and view all the answers

<p>Radiation levels (D)</p> Signup and view all the answers

<p>Color and clarity (A)</p> Signup and view all the answers

<p>Texture becomes too tender. (B)</p> Signup and view all the answers

<p>Simultaneous determination of several substances (B)</p> Signup and view all the answers

<p>Any shade of yellow from colorless to deep amber (D)</p> Signup and view all the answers

<p>An approximation of the amount of substance present (D)</p> Signup and view all the answers

<p>As part of routine screening or to assess symptoms of health issues (D)</p> Signup and view all the answers

<p>Increasing oxygen levels in the environment (C)</p> Signup and view all the answers

<p>It denatures enzymes and destroys reactants. (B)</p> Signup and view all the answers

<p>Results from heating sugars in the absence of amino acids. (A)</p> Signup and view all the answers

<p>Maillard reaction (A)</p> Signup and view all the answers

<p>They prevent oxygen from reacting with necessary reactants. (C)</p> Signup and view all the answers

<p>Amino acids and reducing sugars (A)</p> Signup and view all the answers

<p>A reaction that occurs without enzyme activity (D)</p> Signup and view all the answers

<p>Above 160 degrees Celsius (B)</p> Signup and view all the answers

<p>Liver dysfunction or obstruction (C)</p> Signup and view all the answers

<p>Negative (B)</p> Signup and view all the answers

<p>Hepatitis or cirrhosis (B)</p> Signup and view all the answers

<p>5.0 - 8.0 (C)</p> Signup and view all the answers

<p>Normal kidney function (B)</p> Signup and view all the answers

A chemical process involving enzymes that cause fruits and vegetables to turn brown.

Another term for enzymatic browning, focusing on the oxidation reaction.

Substances in fruits and vegetables that cause enzymatic browning and play a key role in the process.

An enzyme responsible for enzymatic browning reactions.

The process of becoming brown, often referring to food.

Damage to the cellular structure of fresh produce, exposing enzymes and phenolic compounds to oxygen.

Some applications can enhance tea/dried fruit flavor/color.

A chemical process that turns food brown, which can be helpful or harmful.

Acids like lemon juice lower the pH and remove the copper cofactor needed for enzymes to function, slowing down browning.

Blanching is a quick heating process that denatures enzymes and destroys reactants, slowing down enzymatic browning.

Low temperatures slow down the rate of enzymatic reactions, preventing browning.

A browning process that doesn't involve enzymes. It happens through caramelization or the Maillard reaction.

The browning of sugars when heated at high temperatures in the absence of water and amino acids.

A chemical reaction between amino acids and reducing sugars, producing browning and flavor.

Caramelization and the Maillard reaction are two main forms of non-enzymatic browning.

A test that examines the physical and chemical properties of urine to detect potential health issues. It involves a visual exam, dipstick test, and microscopic exam.

Examining the urine's color, clarity, and any visible substances with the naked eye.

A plastic strip with chemically treated pads that change color when reacting with specific substances in urine, allowing for quick detection.

The shade of yellow, ranging from pale to dark, depends on the concentration of solutes in the urine.

Describes how transparent or cloudy the urine is, indicating potential presence of cells or other substances.

A measure of the acidity or alkalinity of urine.

Presence of glucose in urine, often indicative of diabetes or other health conditions.

Presence of protein in urine, suggesting potential damage to kidney filters.

A measure of urine concentration, indicating how much water is present compared to dissolved substances (solutes).

A measure of the acidity or alkalinity of urine, indicated on a scale from 0 to 14.

Indicates the presence of protein in urine, which can be a sign of kidney damage or other health issues.

Indicates the presence of glucose (sugar) in urine, which is usually a sign of diabetes.

Indicates the presence of ketones in urine, often a sign of uncontrolled diabetes or fasting.

Indicates the presence of blood in urine, which can be a sign of infection, injury, or serious kidney problems.

Indicates the presence of white blood cells in urine, suggesting a possible urinary tract infection.

Indicates the presence of bacteria that can cause urinary tract infections (UTIs).

Hard deposits that form in the kidneys when certain substances in urine crystallize and clump together.

A type of protein that is often the first to appear in the urine when kidney dysfunction begins.

High levels of protein in the urine, often a sign of kidney disease.

The condition of having glucose in the urine, often caused by high blood sugar levels.

A condition where blood sugar levels are not adequately managed, potentially leading to complications like glucosuria.

A breakdown product of bilirubin, formed in the intestines and partially reabsorbed into the bloodstream. Elevated levels can indicate liver disease or increased red blood cell destruction.

In a person with signs of liver dysfunction and bilirubin in the urine, low or absent urobilinogen suggests an obstruction in the liver or bile ducts.

A positive test for urine bilirubin suggests liver diseases like hepatitis and cirrhosis, or conditions like hemolytic anemia where red blood cell breakdown is increased.

A urine dipstick test uses chemically treated pads that change color to quickly detect specific substances in the urine, like glucose, protein, bilirubin, and blood.

Clear urine indicates normal transparency, while cloudy urine might suggest the presence of cells, bacteria, or other substances.