ANSC 101 Exam 1 Study Help

Sample questions/concepts

  1. The factor with the highest relationship to tenderness is:
  2. The factor with the highest relationship to taste is:
  3. Marbling refers to:
  4. Cutability is:
  5. The proportion of live animal that will become carcass weight is called:
  6. The factors involved in determining cutability of a carcass are:
  7. Beef round steak comes from the (which part of carcass):
  8. What are the quality grades for: beef? Lamb? Eggs? Chicken carcasses?
  9. What are the yield grades?
  10. What are the grades for pork?
  11. What do the grades for pork most closely resemble in beef grades?
  12. What is inspection for?
  13. What is grading for?
  14. Who does inspection?
  15. Who does grading?
  16. How much do people in the US spend of their disposable income, on food? Now versus in the past.
  17. What are the wholesale cuts for beef, lamb, pork?
  18. There is an inelastic demand for food? True or false? SO WHAT?
  19. What problems are there with pork quality?
  20. What problems are there with the grading system?
  21. How are we likely to solve present problems with the grading system; change it? Adapt to it? Abolish it?
  22. What are the public health concerns with red meats? Are they real or imagined?
  23. How can we measure carcass composition objectively?
  24. What are the market classes (other classes?) of beef cattle; pigs.
  25. What has happened to the per capita consumption of beef, pork, milk, cheese, lamb, fish, eggs, chicken?
  26. How is wool graded? What are the grades and what are they based on?
  27. Hank, staple, blood, crimp are terms relating to wool, and they mean what?
  28. How can tenderness of meat be increased?
  29. How is cheese made?
  30. What influences the different characteristics of cheese?
  31. Carbohydrates are composed of:
  32. Proteins are composed of:
  33. Fats are composed of:
  34. Functions for carbohydrates are(is)? Fats? Proteins?
  35. Table sugar is?
  36. Glucose is?
  37. Linoleic acid is?
  38. Triglyceride is?
  39. The fat soluble vitamins are?
  40. B-complex vitamins are involved in?
  41. Vitamin A does what?
  42. Vitamin D is necessary to prevent?
  43. Vitamin E prevents?
  44. Vitamin K is necessary for:
  45. The main minerals making up the bones are?
  46. Anemia in baby pigs is most likely due to?
  47. Salt is in the diet to provide?
  48. Lysine is?
  49. Which amino acid contains sulfur?
  50. Fats have ? more energy than carbohydrates?
  51. NPN stands for?
  52. NPN is useful for what animals?
  53. The essential amino acid that is most deficient in corn for pigs is?
  54. Parakeratosis is prevented by?
  55. Iodine prevents?
  56. Animal rights is?
  57. Animal welfare is?
  58. The information age is being advanced by the growth of what technology?

Don't consider this list of questions complete, merely a sampling of questions/concepts from one former exam (with a few items thrown in from this year's class discussions).