Save
Busy. Please wait.
Log in with Clever
or

show password
Forgot Password?

Don't have an account?  Sign up 
Sign up using Clever
or

Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
Your email address is only used to allow you to reset your password. See our Privacy Policy and Terms of Service.


Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
focusNode
Didn't know it?
click below
 
Knew it?
click below
Don't Know
Remaining cards (0)
Know
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

grain

grain vocab

QuestionAnswer
flour a powder obtained by grinding grain, typically wheat, and used to make bread, cakes, and pastry.
grain wheat or any other cultivated cereal crop used as food.
bran wheat or any other cultivated cereal crop used as food.
endosperm the part of a seed that acts as a food store for the developing plant embryo, usually containing starch with protein and other nutrients.
germ is the oily part of a kernel or seed from which a new plant sprouts.
Whole grain made with or containing whole unprocessed grain.
Refined grain in contrast to whole grains, refers to grain products consisting of grains or grain flours that have been significantly modified from their natural composition.
fiber dietary material containing substances such as cellulose, lignin, and pectin, which are resistant to the action of digestive enzymes.
Complex carbohydrate a polysaccharide (such as starch or cellulose) consisting of usually hundreds or thousands of monosaccharide units
Simple carbohydrates made of just one or two sugar molecules. They are the quickest source of energy, as they are very rapidly digested.
amylose the crystallizable form of starch, consisting of long unbranched polysaccharide chains.
amylase the crystallizable form of starch, consisting of long unbranched polysaccharide chains.
gluten a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes illness in people with celiac disease.
Celiac disease sometimes called sprue or coeliac, is an immune reaction to eating gluten, a protein found in wheat, barley and rye.
Created by: fellsans
Popular Ecology sets

 

 



Voices

Use these flashcards to help memorize information. Look at the large card and try to recall what is on the other side. Then click the card to flip it. If you knew the answer, click the green Know box. Otherwise, click the red Don't know box.

When you've placed seven or more cards in the Don't know box, click "retry" to try those cards again.

If you've accidentally put the card in the wrong box, just click on the card to take it out of the box.

You can also use your keyboard to move the cards as follows:

If you are logged in to your account, this website will remember which cards you know and don't know so that they are in the same box the next time you log in.

When you need a break, try one of the other activities listed below the flashcards like Matching, Snowman, or Hungry Bug. Although it may feel like you're playing a game, your brain is still making more connections with the information to help you out.

To see how well you know the information, try the Quiz or Test activity.

Pass complete!
"Know" box contains:
Time elapsed:
Retries:
restart all cards