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level: Level 1

Questions and Answers List

level questions: Level 1

QuestionAnswer
C. 2.6 million BCE - 10,000 BCEPaleolithic period
Pre-historic cultural stage of human development Rudimentary stone toolsWhat is important about the Paleolithic period?
10,000 BCE - 4500&2000 BCENeolithic period
Stone tools shaped by polishing/grinding Dependence on domesticated plants/animalsWhat is important about the Neolithic period
Syria Turkey Egypt Jordan IraqFertile Crescent
Grains like wheat and barley flourished here and flowered quickly due to the nourishment from the soil and proximity to water sourcesWhat is important about the Fertile Crescent?
Process of diverting water to supply water to cropsIrrigation
Sumer and Egypt around 3100 BCEWhere was the 1st irrigation system recorded?
Brewing beer Fishing Religious monuments3 reasons for the shift in nomadic living (hunter gatherers) to settlements/villages
Physical migration of people from one place to anotherDemic diffusion
Spread of ideas & information between peopleCultural diffusion
Uruk, Sumer (4000 BCE - 634 CE)What was the first major city?
Wolves Goats Sheep Pigs CowsWhat were some of the first domesticated animals?
Peasants produce foods while lords control itWhat is the manor system?
Europe India China JapanWhere was feudalism prominent?
Geographic areas where there is little or limited access to healthy and affordable foods (fruits/veggies)What is a food desert?
2.3 millionAbout how many Americans do food deserts affect?
Roasting over open fire Pit boilingEarliest cooking methods
Drying Salting BriningName 3 early preservation methods
Various chemical substances added to foods to produce specific desirable effectsFood additives
Restores nutrients lost/degraded during production, fortifies/enriches foods Ex. Iodine in saltNutritional additives
Added to foods in order to Aid in processing or maintain desired consistency of productProcessing agents
Antioxidant: compounds that delay or prevent deterioration of foods by oxidative mechanisms Antimicrobial: agents inhibit the growth of spoilage and pathogenic microorganisms in foodPreservatives
Color additive Flavorings SweetenersSensory agents
French chef/confectioner who discovered effective canning method in 1806. Paid by French govt in 1810 to share Used GLASS CONTAINERSNicholas Appert
English businessman who improved Apperts idea with TIN CANS Patented tin canning (No 3372) granted on aug 25, 1810 by King George III of EnglandPeter Durand
Two British engineers who bought Durands patent in 1812 Began mass producing canned foodWho are Bryan Donkin and John Hall?
Helped the cans heat up more when added to water which made the process fasterHow did Calcium Chloride help preserve canned goods?
Application of heat to food in order to prevent, reduce and destroy disease producing and decay causing microorganismsPasteurization
French scientist who discovered pasteurizationLouis Pasteur
About 1/4 - 1/3How much food produced is wasted world wide?
Over planting crops to guarantee supply Over preparation Over stocked displays in storesName 3 causes of food waste
Wholesome food that could be fed to the hungry is thrown away Land, water, labor and energy are wasted Creation of methane3 implications of food waste
Process of choosing organisms with the most desired traits and mating/breeding with the intention of spreading traits through offspringArtificial selection (selective breeding)
7800 BCE in southwest Asia (domestic wheat)Where was artificial selection first seen?
Established artificial selection as practice during the British Agricultural Revolution in the 18th centuryRobert Bakewell
Coined selective breeding by using it twice in the first edition of his work ‘On the Origin of Species’ (1859Charles Darwin
American agronomist and humanitarian who led initiatives world wide that contributed to extensive increases in agricultural productionNorman Borlaug
A plant or animal that has been created or modified by genetic engineeringGMO
The process of using modern biotechnological methods to directly manipulate an organisms genomeGenetic engineering
Higher crop yield per acre Greater resistance to insect damage Immunity to plant diseasesBenefits of GE plants
Crops the farmer and their family needs to surviveSubsistence crops
Crops grown to be sold for a profitCash crops
Ag practice in which more than one species is grown at a time in the same place in the imitation of the natural diversity of ecosystemsPoly culture
Ag practice of producing or growing a single crop or plant or livestock speciesMonoculture
The practice of growing a single crop year after year on the same land (corn, soybeans, wheat)Monocropping
Increases biodiversity Reduces likelihood of diseases Natural pest control Weed management Erosion control Safeguards food supplyPros of poly culture
Can be expensive Potentially lower yields Requires more laborCons of poly culture
Profitable Reduces the amount of land being used High yieldsPros of monoculture
Depletes the soil and provides a plentiful diet for parasites Requires large amounts of chemical fertilizer and pesticides Eliminates bio diversityCons of monoculture
Corn, beans and squash in Latin AmericaThe three sisters