BSCI 124 Unit III Study Guide: Agriculture, Nutrition, and Cereals - Prof. Edgar Moctezuma, Study notes of Plant Taxonomy and Evolution

Download BSCI 124 Unit III Study Guide: Agriculture, Nutrition, and Cereals - Prof. Edgar Moctezuma and more Study notes Plant Taxonomy and Evolution in PDF only on Docsity! Starch is broken into _____ by enzymes in the saliva Complete proteins contain ____ essential amino acids T/F: vitamin D does NOT occur in plant products Cholesterol, important for Caryopsis Cereal Inflorescence Grass fruit is.. Textile fibers Cotton boll boll weevil Capsule Why use spices? Capsaician Study Guide BSCI 124 Unit III Lectures 15-20 Agriculture in the world, origins of agriculture Agriculture in the US Nutrition Carbohydrates: mono, di, poly Proteins, essential a.a. Fats: saturated, unsat., cholesterol Vitamins: A B C D Minerals: Iron, Calcium, Iodine Food pyramid, calories and food labels Cereals: grasses, general characteristics Features of the seed, grain Origin, features of: Wheat Corn Rice Oats, barley Other cereals Legumes and starchy staples: General features, uses and origins Legumes: Beans, Peas, Soybean Starcy staples: Potato, Plantain, Sweet potato, Cassava, Yam, Taro Fibers: general features, source and origins Cotton, Flax, Hemp, Jute, Sisal, Ramie, Coir, Kapok Seed fibers: Cotton, coir, kapok Bast fibers: flax, hemp, jute, ramie Leaf fibers: sisal, henequen Paper: Wood pulp Types of paper Spices: What part of the plant they come from? What is their origin/history? What other uses do they have? Old world spices: Cinnamon, black pepper, cloves, nutmeg, mace, ginger, turmeric, saffron; New world spices: Chili pepper, vanilla, allspice