Botn 328 Final exam - Fall 95 Name
Instructor - James Manhart
1. (4) List the basic materials involved in the production of the following:
Mead -
Wine -
Beer -
Sake -
2. (2) How are the following high alcoholic beverages produced
Whiskey -
Port -
3. (3) Describe the process of water extraction that is used to produce decaffeinated coffee.
What is done with the caffeine?
4. (2) What parts of Camellia sinensis are used in tea production?
5. (4) What are the differences between green tea and black tea in terms of production and marketing?
Green tea -
Black tea -
6. (4) When did the U.S. switch over from natural latex to petroleum derivatives in tire production ? Why was this switch made?
Is natural rubber currently being in tire production (yes or no)? If so, in what and why?
7. (8) What are the three classes of hydrogels? Match the use with the class of hydrogel, each use may be matched with more than one hydrogel.
Hydrogel
1. Lunch meat
2. Toothpaste
3. Textile sizing
4. Drill bit lubrication
5. Jams and Jellies
6. Laundry
7. Gravy
8. Ice cream
9. Butcher paper
10. Laxatives
8. (2) What are two plant resins used in incense?
9. (4) Could you grow commercial blueberries in the basic soils found in this area (yes or no)? If so, are there any special techniques required?
10. (2) What region is the pecan native to ?
11. (2) What nut-producing tree is in the same family as poison ivy
?
12. (6) What are the three major economically important genera of the Rosaceae? Name a common type of fruit from each genus What are the botanical terms for each of these fruits?
Genus Fruit - common name and botanical term
13 (4) What are cotton fibers ? At what step in the processing are the seeds separated from the fibers ? What are two uses for cotton seeds
and ?
14. (3) What is a navel orange?
What commercial advantage does it have over other types of oranges?
In what state is citrus grown mainly for making juice ?
15. (2) Why were Europeans and American colonists reluctant to eat tomatoes?
16. (4) What would be the likely effect on the average diet in this country if we lost 50% of all our grain production (wheat, corn, soy beans, etc.)?
What affect would this type of loss have on a developing country?
17. (5) Characterize the following plant products as roots, stems, or fruits. Specify the type of root, stem, or fruit.
Onion -
Carrots -
Tomatoes -
Cucumber -
Sweet potato -
18. (9) Name three important grass crops - give generic and common names and a major use.
Common Name Genus Use
19. (3) Is it a good idea to introduce large scale cultivation of a hybrid crop into the region where that crop had its origin (yes or no)?
Explain.
20. (9) Name three important legumes - give generic and common names and a major use.
Common Name Genus Use
21. (3) What is the current thinking about the healthiest type of plant-derived oil that we can use for cooking - circle one (saturated, monounsaturated, polyunsaturated)? Why?
22. (5) You are in a restaurant that has a well-stocked fruit and salad bar. List 5 food items that you commonly find in a fruit and salad bar that are produced from members of the following families: Poaceae, Fabaceae, Asteraceae, Cucurbitaceae, Solanaceae, Lamiacae, Apiaceae, Brassicaceae, and Rosaceae. List the food item and the family of which it is a member.
Food Family
23. (6) What was the importance of the Spice trade during the Renaissance in regards to world
commerce -
exploration -
Christian-Arab (Moslem) relations -
24. (2) What is responsible for the great relative strength of plywood?
25. (2) What are the two types of meristematic tissues in plants and what type of growth is associated with each?
26. (3) Hybrid seeds for modern agriculture are usually produced by crossing a limited number (sometimes only two) highly inbred lines. You have found a wild relative of a crop plant that has a desirable trait. How would you incorporate this trait into the hybrid seed? Assume that the wild plant is interfertile with one of the inbred lines.
27. (3) In what family of flowering plants is nitrogen fixation common ? What is the significance of this process?
28. (10) Match the scientific name with the product.
A. Hevea brasilensi 1. blueberries
B. Cucurbita pepo 2. grapefruit
C. Citrullus lanatus 3. rubber
D. Cucumis sativus 4. watermelon
E. Fragaria ananassa 5. wine
F. Vaccinum corymbosum 6. strawberry
G. Vitis vinifera 7. tomato
H. Carya illinoiensis 8. pumpkin
I. Lycopersicon esculentum 9. pecan
J. Citrus paradisi 10. cucumber
29. (2) Why does gravy get lumpy if you just throw the flour into the hot liquid without mixing it with a quantity of cold water?
30. (1) What is the major use of starch in this country?
31. (4) How are rayon and cellophane related?
32. (3) Why are there so few plant and animal fibers that are suitable for the production of fabrics?
33. (4) Assume you are a karate master and are giving a demonstration of your skills by breaking some boards with your bare hand in front of an audience. You do not want to break your hand and humiliate yourself in front of a large number of people so you use boards that will maximize your chance of success. Show the direction of the grain and where you would hit the board.
34. (4) What are the 3 major ingredients, other than water, that are used in the production of beer?
What are adjuncts?
35. (6) Label the fruit types.
36. (4) Define the following habit types:
Annual -
Biennial -
Herbaceous Perennial -
Woody perennial -