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The National Dairy Council (NDC) plays a vital role in driving a sustainable dairy industry in Ireland and in educating consumers on the role of dairy in their lifestyles - Leaving Cert Home Economics - Question 1 - 2011
Question 1
The National Dairy Council (NDC) plays a vital role in driving a sustainable dairy industry in Ireland and in educating consumers on the role of dairy in their lifes... show full transcript
Worked Solution & Example Answer:The National Dairy Council (NDC) plays a vital role in driving a sustainable dairy industry in Ireland and in educating consumers on the role of dairy in their lifestyles - Leaving Cert Home Economics - Question 1 - 2011
Step 1
Using the information provided in the chart, comment and elaborate on consumer consumption of milk and dairy products in Ireland.
Answer
The chart illustrates the distribution of retail dairy market sales in Ireland for 2009. Milk leads consumer consumption with 39%, making it the most significant dairy product. This indicates a strong preference for milk among Irish consumers, likely due to its nutritional benefits, versatility, and cultural significance. Yogurts comprise 26% of the market, reflecting a growing trend for healthier snack options and alternative dairy sources. Cheese and creams/fats hold the least market share at 18% and 17%, respectively, highlighting a potential area for growth. Overall, these figures suggest that while milk remains the staple, there is increasing consumption of yogurts, possibly driven by health advocacy.
Step 2
Give an account of protein and refer to: - the structure of an amino acid - how a peptide bond is formed - properties.
Answer
Proteins are essential macromolecules composed of amino acids, which are the building blocks of protein. Each amino acid consists of a central carbon atom (C) attached to four groups: an amino group (-NH2), a carboxyl group (-COOH), a hydrogen atom (H), and a variable side chain (R) that defines each amino acid's unique characteristics.
A peptide bond forms when two amino acids link together through a dehydration synthesis reaction. The amino group of one amino acid reacts with the carboxyl group of another, resulting in the release of a water molecule and the formation of the bond between these amino acids.
The properties of proteins can vary significantly:
- Solubility: Some proteins are soluble in water, while others are not, influencing their function in biological systems.
- Denaturation: This process can disrupt the protein's structure, rendering it nonfunctional, often due to heat or pH changes.
- Enzymatic properties: Many proteins function as enzymes, catalyzing biochemical reactions.
Step 3
Describe one process used by manufacturers to prolong the shelf life of milk. In your answer refer to: - name of process - how the process is carried out - the effect of the process on the nutritive value of milk.
Answer
One common process for prolonging the shelf life of milk is pasteurization. This method involves heating milk to temperatures between 72°C to 75°C for 15-25 seconds, effectively killing harmful bacteria that cause spoilage. After heating, the milk is rapidly cooled to below 10°C to maintain its quality.
Pasteurization improves the safety of milk by reducing microbial load but may also affect some heat-sensitive vitamins, such as vitamins B and C. However, the overall nutritional profile of pasteurized milk remains favorable, making it safe for consumption over extended periods.
Step 4
Comment and elaborate on the growing popularity of foods produced by small businesses and home enterprises.
Answer
The growing popularity of foods produced by small businesses and home enterprises can be attributed to several factors. Firstly, there is a rising consumer interest in local and sustainable food sources, as people become more conscious of their dietary choices and the impact on the environment. Additionally, small businesses often emphasize quality and unique flavors that mass-produced goods cannot replicate.
Moreover, the cost of production for small enterprises can be lower, allowing for competitive pricing with conventional brands. The availability of markets and support networks also encourages small food producers to thrive, contributing to community engagement and economic growth. This trend supports local economies and fosters a sense of pride in locally-sourced products.