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Food Science is application of basic science and engineering to study the fundamental of (physical, chemical and biochemical nature) of foods and principles of the food processing. Food technology is the use of the information generated by the food science in the selection, preservation, processing, packaging, storage and distribution to ensure greater availability of a wide variety of food. Therefore, the Food Science and Technology is a broad discipline which contains many specializations like food microbiology, food engineering and food chemistry besides various food processing technologies. Keeping the importance of the food in our life, it is very important that all people either engaged in food processing or not, should know about the various terminologies being used in food processing for better understanding the concept because the proverb by genius is always true that “the theory (knowledge) without practice is sterile and the practice without theory (knowledge) is blind”. But to understand the various concepts of food science and technology, some sort of documentation is needed. A manuscript having such information would be the strongest link between the industry, academia and the consumers.

Abattoir: An establishment where animals are butchered is known as abattoir. It is also known as slaughterhouse. Abiotic: Abiotic means any factor which is not biological / a biological and especially there is no involvement of the organisms in synthesis of certain compounds.  Abnormal milk: It is milk that is not smooth and homogenous but is flaky, ropy, stringy, slimy, water, discoloured or bad flavoured. It may be due to animal sickness or disease or due to excessive medicines given or uncleaned milk condition.  Abomasum: It is the fourth stomach of the Ruminants which is lying close to the Omasum or the third stomach, in which digestion gets completed by the supply of the digestive juice. It is also called Reed stomach, rennet stomach, rennet-bag, or reed tripe and maw (Plate 1).  Abrassive peeler: It is equipment comprising a rotating drum lined with carborandum (an abrasive material) in which certain vegetables like potato and ginger are tumbled and exposed to the abrasive action of the carborandum lining, thereby facilitating separation of peel from the vegetables (Plate 2).

B cell: It is one of the lymphocytes that have antigen-binding antibody molecules on the surface, that comprise the antibody-secreting plasma cells when mature, and that in mammals differentiate in the bone marrow. It is also called B lymphocyte. B.T.U.: It stands for British thermal unit. The heat required to raise the temperature of one pond of the water through 1oF is called BTU. Baby back ribs: Meaty pork ribs cut from the lower back rib section. Bacillary dysentery: It is a food borne illness characterized by very diarrhea and electrolyte loss alongwith intense abdominal pain, high fever and even death. Bacillus spp: The genus Bacillus is generally aerobic, spore forming. Bacillus cereus also produces 2 types of toxins; a very fast aching emitting toxin which cause vomiting and a diarrhoeal toxin. Bacillus is a genus (Bacillus) of straight rod-shaped gram-positive usually aerobic bacteria producing endospores and including many saprophytes and some parasites produces disease (B. anthracis of anthrax). Bacitracin: A polypeptide antibiotic isolated from a bacillus (Bacillus subtilis or B. licheniformis) and usually used against gram-positive bacteria. Back Bacon / Canadianbacon: Bacon cut from the loin that has little fat and is cut into round or oblong slices. Backward feed evaporator: In this evaporator, fresh feed enters the last and the coldest effect and continues on until the concentrated product leaves the first effect (Plate 54). Bacon: Bacon is the meat cut from belly portion of hog carcass (a domestic swine esp. when weighing more than 120 pounds or 54 kilograms) and has high percentage of fat. It is cured and smoked.

C - enamel can: The sulphur resistant lacquer is golden coloured and the can coated with it are called C-enamel can or sulphure resistant can, used for packing non acid products (Plate 81). CA storage: Storage of commodities under gaseous atmosphere like gas storage, where the composition of atmosphere is controlled accurately. MA and CA differ only in degree of control and CA is more exact. These storage methods in combination with refrigeration markedly enhance storage life of fruit and vegetables (Plate 82). CAC: It stands for Codex Alimentarious commission (1962). It is a joint commission of FAO and WHO, comprising of 146 member countries. It ensures consumer food safety, establish fair practices in food trade and promote the development of international food standards. CAC make standards for food additives, veterinary drugs, pesticide residue and other miscellaneous substances that affect consumer safety. These are published in Codex Alimentarius. Cacao: The dried partly fermented fatty seeds of Theobroma cacao of the family Sterculiaceae that are used in making cocoa, chocolate, and cocoa butter called also cacao bean (Plate 83). CAD: CAD (computer-aided design) is the use of computer-based software to aid in design processes. CAD software is frequently used by different types of engineers and designers. CAD software can be used to create two-dimensional (2-D) drawings or three-dimensional (3-D) models (Plate 84).

Dahi: It is the product obtained from pasteurized or boiled milk by souring, natural or by harmless lactic acid or other bacterial culture. It is also called Curd (Plate 126). Daidzein: These are the substance from which daidzein is derived and are isoflavone C15 H10 O4 found chiefly in legumes and esp. soybeans. Dairy: It is a farm building often a single room in which milk is cooled and temporarily stored prior to collection for transportation to the commercial diary. Here the milk is treated and made into cream, butter and cheese. Or Dairy: It is a farm building often a single room, in which the milk collected is pooled, temporarily stored prior to collection for retailing or direct sale to the consumer. OrDairy: It is a room, building, or establishment where milk is kept and butter / cheese is made or it is the department of farming / farm that is concerned with the production of milk, butter, and cheese oran establishment for the sale / and distribution of milk and milk products. Dairy farm: It is a farm on which the principal activity is the milk production. Dairy husbandry: It deals with care, breeding, feeding, milking of the diary cattle and the production and sale of the milk. It is the economical management of a dairy, including looking after the dairy cattle and proper disposal of milk and milk products. Dairy products: These are the milk preparation, including butter, cream, cheese, ghee, yoghurt, pasteurized milk, tonned milk, butter milk etc processed and prepared in dairy. Ice cream and kulfi or sweets are not included in this. Damage: Damage is a physical spoilage, often a partial deterioration, are subjectively judge and very difficult to measure and usually reported as % of the sample. Daminozide: It is a growth regulator which is used for red colour development in apple.

E numbers: Each food additive used in the food industry has been given a specific number code for their identification. These numbers are called as E numbers. These E numbers are used within the European Union. The word prefix “E” stands for Europe. They are commonly used on the food label through out the European Union. These are not used in Australia and New Zealand. The different food additives are given different E numbers depending upon the type of food additive like E100-E199 (food colours), E200-E299 (preservative), E300-E399 (antioxidants), E400-E499 (thickners, stabilizers, emulsifier), E500-E599 (pH regulator, anticaking agent), E600- E699 (flavour enhancers), E700-E799 (antibiotics), E900-E999 (miscellaneous like waxes, synthetic glazes, packaging gases, sweetners, foaming agents) and E1000-E1099 (additional chemicals). Eovalue: It is the thermodynamic favourability of the reaction.  

F- distribution: A probability density function that is used in analysis of variance and is a function of the ratio of two independent random variables each of which has a chi square distribution and is divided by its number of degrees of freedom. F0 value: It is used to express F-value when z =10oC / 18oF and the temperature is 121.1oC. It is the number of minutes at a specific temperature (250oC) required to destroy or kill a stated number of microorganisms and has specific z-value. It is also called reference value. Facing or lining board: The layer of the paper on which the flute is embedded is called facing or lining board (Plate 151). Factor VIII: It is a glycoprotein based clotting factor of blood plasma that is essential for blood clotting and is absent or inactive in hemophilic patients. It is also called alsoantihemophilic factor Facultative: Possessing the capacity to survive in more than one type of environment. Faculative anaerobeic: Organisms that grow either with or without oxygen. Facultative parasites: Facultative parasites can adapt to live on dead organic matter and often have a wide host range and can easily be cultured on artificial media. These organisms may be aerobic or anaerobic but under changed conditions, they changes to anaerobic or aerobic.

Galactan: It is a polysaccharide in which major monosaccharide subunit is galactose and often found among the pectic substances of cell walls. Galactoblast: It is also called colostrums. It is female’s first milk after parturition. Galactometer: It is an instrument used for recording the specific gravity of the milk. Galactorrhea: A spontaneous flow of milk from the nipple is called galactorrhea. Galactosamine: An amino derivative C6 Galactose: It is a reducing sugar and is monosaccharide. It is an aldohexose sugar obtained by hydrolysis of lactose. Galactosidase: An enzyme (actase) that hydrolyzes a galactoside. Galactoside: A glycoside that yields galactose on hydrolysis. Galactosyl: A glycosyl radical C6 H11 O5 that is derived from galactose. Galacturonic Acid: A crystalline aldehyde acid C6 H10 O7 that occurs in polymerized form in pectin.  

HACCP: The Hazard Analysis and Critical Control Points (HACCP) is a scientific, rational and systematic approach to identify, assess and control hazards during production, processing, manufacturing and use of food. It ensures safety of the food. HACCP presents a good opportunity for the food industry for upgrading quality and bringing uniformity and consistency in their supplies to international market. or It is a systematic preventive approach to food safety that addresses physical, chemical and biological hazards as a mean of prevention rather than finished product inspection. It involves identification, evaluation and control of hazards which are significant for food safety. HACCP plan: A document prepared in accordance with the principles of HACCP to ensure control of hazards which are significant for food safety throughout the food chain under consideration. Haemagglutinins: A group of proteins of plants that are not antibodies and do not originate in an immune system but bind specifically to carbohydrate containing receptors on cell surfaces (red blood cells). It is also known as Phytoagglutins / lectins.

Ice Bank Cooler: Air forced cooler leads to desiccation of the produce. So use forced air high humidity cooler and these are known as Ice Bank Cooler. Ice bank Coolers are useful for strawberry. Ice bank cooling: Storing of fruit and vegetable in storage chamber with positive ventilation and system countries where ice formation is allowed during night time (as electricity cost of night is less as compared to the day time). Melting of ice occurs during day time and with proper air circulation by means of ventilation process, approximately 0.5-10C temperature with 90% RH in the chamber is maintained. Ice Bank Cooler / Air forced cooler leads to desiccation of the produce (Plate 205). So use forced air high humidity cooler and these are known as Ice Bank Cooler. Ice bank coolers are useful for strawberry. Ice cream cone: A thin crisp edible cone for holding ice cream and filled with ice cream. Ice cream: Ice cream may be define as frozen dairy product made by suitable blending and processing of cream and other milk products together with sugar and flavour. Ice point: It is the temperature of equilibrium between ice and water under normal atmospheric pressure (0oC). Ichthylogy: It is the branch of the zoology that deals with the study of fishes (Pisces).  

Jaboticaba: It is a Brazilian tree (Myrciaria cauliflora) of the myrtle family cultivated in warm regions for its edible purplish fruit. Jack salmon /walleye: A large vigorous American freshwater food and sport fish (Stizostedion vitreum) that has large opaque eyes and is related to the perches but resembles the true pike called also walleyed pike Jaggery: Raw brown / unrefined brown sugar in lumpmade from palm sap (Plate 209). Jam: A preserved product prepared on boiling pectin contained fruit pulp having edible seed and skin with required amount of sugar, water and acid to a reasonably thick consistency, firm enough to hold the fruit tissues in position (Plate 210). Jam pack: The packing of the commodity tightly or in excess is called Jam pack. Jamaica rum: Heavy bodied rum made by slow fermentation and marked by a pungent bouquet. Jamboline: A type of glucose found in the jamun fruit help in cure of the diabetes in the patients.

K ration: It is a lightweight packaged ration of emergency foods developed for the U.S. armed forces in World War II (Plate 215). Kairomone: A chemical substance emitted by one species and especially an insect / plant that possess an adaptive benefit (stimulus for oviposition) to another species. Kaiser rolls: A round crusty roll often used for sandwiches (Plate 216). Kalamata/calamata: It is brine cured black olive grown in Greece. Kallikrein: A hypotensive protease that liberates kinins from blood plasma proteins and is used therapeutically for vasodilation. Kanji: Clean, black coloured, crisp and sound product of characteristic flavor prepared by full fermentation (chiefly lactic acid fermentation) of black carrot with 2.5% salt, 1% powder mustard and some amount of water. Kaposi’s sarcoma: It is a neoplastic disease that occurs in individuals coinfected with HIV and a specific herpes virus (species Human herpesvirus 8 of the genus Rhadinovirus), that affects skin and mucous membranes, and is marked by pink to reddish-brown or bluish plaques, macules, papules, or nodules.

L - Ascorbic acid: It is a white crystalline compound with a slightly acidic taste. It is readily soluble in water, alcohol, glycerin, propylene glycol and is insoluble in oils, fats, ether, benzene, chloroform. Lab coat: A loose white coat with deep pockets that is worn in a laboratory or medical office. Labeling: It means any written, printed or graphic matter that is present on the label, accompanies the food or is displayed near the food, including that for the purpose of promoting its sale or disposal. After packaging, labels are required on the finished products intended for distribution and sale. Labeling can reflect on the quality of the product. It must be clear and informative. Information includes Name of the Manufacturer, Date of Manufacture, Net Weight, Gross Weight, Best before etc. Proper storage is needed for maintenance of the quality. Storage must be done only at recommended temperature, relative humidity, light and air / oxygen and carbon dioxide conditions etc. to maintain the quality of the food product. Label may include tag, brand, and pictorial or discriptivematter, written, printed, embossed, graphic, perforated, stenciled or stamped impressions. It is attached to container, cover, lid, or crown of ant food package.

MAC: It stands for modified atmospheric coating. Macaroni wheat: It is tetraploid wheat and is preferred for making macaroni, vermicelli etc. Macaroni: Pasta made from semolina and shaped in the form of slender tubes (Plate 230). Macaroon: A small cookie composed chiefly of egg whites, sugar, and ground almonds or coconut (Plate 231). Mace: An aromatic spice consisting of the dried external fibrous covering of a nutmeg (Plate 232). Mach number: It is a number representing the ratio of the speed of a body (flow velocity) to the speed of sound (sonic velocity) in a surrounding medium (as air). Macro economics: Studies of economics in terms of whole systems esp. with reference to general levels of output and income and to the inter-relations among sectors of the economy.

Naïve panel: It refers to the sensory evaluation panel that has not been trained specifically regarding the product evaluation being undertaken in the study. Nano technology: It is the art of manipulating materials on an atomic or molecular scale to build microscopic devices. The word “nano’ meaning ‘dwarf” in Greek language refers to dimension / magnitude of the material / particle in the order of 109. Nanotechnology is nothing but manipulating of particles into very small particles called nano-particles. These particles have dimensions in the scale of nano-meter and used to design / build materials and devices. Nanotechnology has been provisionally defined as relating to materials, systems and processes which operate at a scale of 100 nanometers (nm) or less. Nanotechnology is an anticipated manufacturing technology that allows through and inexpensive control of the structure of matter by working with atom. It will allow many things to be manufactured at low cost and with no pollution. The concept of nanotechnology was first given by Nobel Laureate physicist Richard P. Feynman in Southern California in 1959. Nanotechnology is sometimes termed as Molecular Manufacturing based nanotechnology “MNT”.

Obesity: A condition characterized by the excessive accumulation and storage of fat in the body. It is a physiological disorder having high body mass index (BMI), which can be expressed as a mathematical formula in which a person’s body weight in kilogram is divided by the square of his or her height in meters. Objective Methods of quality evaluation: These are based on recognized standard scientific tests to any sample of the product without regard to its previous history. They represent the modern idea in quality control (QC) because the human element has been excluded. This method divided into three groups like physical, chemical and microbiological. The devices are used in this evaluation. Obligate anaerobes: These microbes do no grow inthe presence of oxygen. Obligate parasite: Obligate parasites is host specific and grows on living host only and attach limited range of host and are very difficult or impossible to grow on artificial culture/media. Obligate thermophile: These microorganisms grow at a temperature between 38 80oC. Oedema / edema: It is an abnormal infiltration and excess accumulation of serous f luid in connective tissue or in a serous cavity. Oedema meanswatery swelling of plant organs or parts. It is also called dropsy.

Pack inspection: It is similar to continuous inspection except that here inspector(s) may make in-process checks during different processing operations under contract but not required to be present all the times in the plant during operation. Package: The package means a pre packed box, tin, barrel, pouch or can etc in which food article is packed. Package store: A store that sells bottled or canned alcoholic beverages for consumption off the premises. Packaging: Packaging is an industrial and marketing technique for containing, protecting, identifying and facilitating the sale and distribution of agricultural, industrial and consumer products. Packaging is defined as an enclosure of products, items or package in a wrapped pouch, bags, box, cup, bottle or any container form to perform one or more of the functions as containment, protection and preservation, communication and utility or performance. Technically, packaging is a system or method by which a product from the manufacturing point to the consumer level reaches in a safe and sound condition at an affordable cost. The primary purpose of the packaging is to protect the food product, to keep it in good condition and to preserve the flavour until it reaches the consumer. It is therefore, very essential that a suitable form of the packaging is chosen for a finished product. Packaging is an art, which determines the buying decision of a consumer. or Wrapping / placement of objects in paper / other packaging materials keeping in box, etc is known as packaging which has two main functions, to assemble the produces / objects in convenient units for handling and to protect them during transporting, marketing and storage which results in extended shelf life of the produce. “Packaging” play a very important role not only in ensuring safety of the product during transportation, storage and distribution and in conveying information about the pack contents to the consumers, but also ensuring desired sensory characteristics and micro-biological soundless till consumed.

Q fever: Q fever is caused by a rickettsia like Organism (RLO), a parasitic organism falling between bacteria and viruses. It is a disease that is characterized by high fever, chills, muscular pains, headache, and sometimes pneumonia, that is caused by a rickettsia (Coxiella burnetii) of which domestic animals serve as reservoirs, and that is transmitted to humans especially by inhalation of infective airborne bacteria as in contaminated dust. Q value: It is the quantity of energy released in a nuclear reaction expressed in million electron volts (MeV). Q10 value: The number of times a reaction rate change with a 10oC change in temperature is called Q10 value. If reaction rate doubles with 10oC change in temperature, Q10 = 2. It is also called temperature quotient. Q-enzyme: It is a branching enzyme responsible for formation of 1-6 bonds in amylopectin. QHV process: It stands for Quality Has Value Process.

R - Enamel can: The acid resistant, gold coloured enamel treated can are called R enamel cans. It is used for canning of acidic food which have soluble colouring pigments. R factor: It is a group of genes present in some bacteria that provide a basis for resistance to antibiotics and can be transferred from cell to cell by conjugation. R value: R value is a measure of resistance to the flow of heat through a given thickness of a material (insulation) with higher numbers indicating better insulating properties. Rabbitto and putridity: The surface taint of the milk caused by Pseudomonas putrefaciens is called rabbitto and putridity. Racking: An important operation for the wine production which wine is siphoned off or bottom of the vat) and is transferred to a fresh vat with the help of a false bottom. Racking is repeated decanting to remove the slowly setting cloud of the freshly fermented young wine. It is also called clarification. It is synonym to siphoning. Rad: It is the unit of radiation dose being equivalent to the absorption of 100 erg/g of irradiated material.

Saccharides: A monosaccharide sugar or combination of sugars is called saccharides. Saccharification: The process of breaking a complex carbohydrate (starch or cellulose) into its monosaccharide components is called saccharification. Saccharimeter: A device (polarimeter) used for measuring the amount of sugar in a solution is called saccharimeter. It is also known as saccharometer. It is a hydrometer with a special scale. Saccharin: A crystalline compound C7 H5 NO3 S that is unrelated to the carbohydrates, is several hundred times sweeter than sucrose, and is used as a calorie free sweetener. Saccharomyces: It is one of the genus (Saccharomyces) of the family Saccharomycetaceae and is usually unicellular yeasts (brewer’s yeast) that are distinguished by their sparse or absent mycelium and reproduced asexually by budding. Safe food: Food that provide maximum nutrition and quality while revealing a minimal hazard to public health and they assume any risk present to be minimal. Safety: Safety is a component of quality. Many experts believe that food safety is the most important quality component since a lack of safety can result in serious injury and even death of the consumer.

T A Spoilage: The spoilage of low and medium acid canned foods by Clostridium thermosacharolyticum which breaks sugars and form acid and gas (moisture of H2 and CO2 ) resulted in swelling and in severe cases even bursting of can may occur and the spoiled food usually has a sour odour. T cell: It is one of the lymphocytes (helper T cell) that differentiate in the thymus, possess highly specific cell-surface antigen receptors, and include some that control the initiation or suppression of cell-mediated and humoral immunity (regulation of T and B cell maturation and proliferation) and others that lyses antigen-bearing cells. It is also called T lymphocyte. Table cream: It is also called coffee cream, single cream or homogenized cream. It is used in coffee and tests about 20% butter fat. Table oil expeller: It is a type of the machine that is used for extraction of the oil from the oil seeds (Plate 313). Table ready meat: Cooked and smoked sausages are called table ready meats. Table wine: Table wine is a dry wine with low alcohol content. Dessert wines certified sweet wine.

U value: U value is a measure of the heat transmission through a building part (wall or window) or through a given thickness of a material (insulation). U values with lower numbers indicate better insulating properties. Ubiquinone: It is one of the groups of lipid soluble quinones that are found especially in mitochondria and have a long isoprenoid side chain, and function in oxidative phosphorylation as electron carrying coenzymes in electron transport. UHT milk: This milk is homogenized, heated to atleast 135oC for about 2-3 second, cooled rapidly and then packed in sterilized containers aseptically. The milk in packs can be stored for several months with out refrigeration. The nutrient loss is negligible. Used for making yogurt commercially as it does not need to be boiled again. UHT pasteurization: The milk is heated to ~150oC for a fraction of seconds practically no holding period. It is also called ultra pasteurization. UHT sterilization: It is method in which food is sterilized, cooled and then aseptically placed in previously sterilized containers which are subsequently sealed in an aseptic environment. Ulcer: A break in skin or mucous membrane with loss of surface tissue, disintegration and necrosis of epithelial tissue (often with pus). It is something that festers and corrupts like an open sore. Ulcerate: A tissue or skin thatbecomes affected with an ulcer is called ulcerate. Ulceration: The process of becoming a tissue or skin ulcerated is called ulceration.

Vacreation: The pasteurization of the milk or cream under reduced pressure by direct steam is called vacreation. Vacuum: The state of negative pressure.It is equal to atmospheric pressure minus absolute pressure. Vacuum cooling: A technique of cooling vegetable (leafy vegetables, asparagus Brussels sprouts) having a high surface to volume ratio rapidly and uniformly by boiling off some of their water at 10C and at low pressure (5 mm of Hg) into a sealed container. The produce is cooled by evaporation of water from the tissue surface and is more rapid than hydro cooling. Vacuum drier: A drier used to dry heat sensitive products where low pressure lowers the temperature, helps to retain natural flavour and minimizes oxidation and browning is called vacuum drier (Plate 325). Vacuum gauge: A gauge indicating degree of rarefaction (state or region of minimum pressure in a medium) below atmospheric pressure. Vacuum packed: A packhaving much of the air removed before being hermetically sealed is called vacuum pack (Plate 326).

Wafer: A thin crisp cake, candy, cracker or chips is known as wafer. Waffle: A crisp cake of batter baked in a waffle iron is called waffle Warner-Bartzler Shear: It is one of the oldest but commonly used devices used to measure the tenderness of meat. It is used to test the quality in the cooked meat (Plate 331). Wastage: Wastage is a term that can not be precisely defined by even moral value / judgment and defined on the context / situation on which it is used. Waste water: Water that has been used in a manufacturing process and goes waste is called waste water. Wastewater i.e. effluent generated from various points at the plant such as outlet of Westfeling separator and Treatment tanks etc. is polluted and it must be given a treatment before draining so that pollution control board norms are met. It is achieved through a specific treatment in a plant called Effluent Treatment Plant. ETP treats the waste/polluted water coming from the plant and make it able to dispose off in the river by neutralizing its toxicity. Water: Water (H2 O) is a clear transparent, colourless, odourless and tasteless liquid; neutral in reaction; boils at 100oC, freezes at 0oC and has maximum density (1 g/cm3) at 4oC. It exists as snow, ponds, lake, rivers, seas, oceans etc., also occurs as rain and is there in the form of moisture in atmosphere. Pure water is bad conductor of heat and electricity. Water is an essential part of the body structure as a carrier of nutrients and regulator of a number of body functions. Fruit and vegetables contain > 80% water and sometime upto 95% water e.g. cucumber, lettuce, marrow, lettuce, melon. The starchy tubers and seeds, for example yam, cassava and cork, contain less water, but even > 50%. So water content must be optimum at the harvesting time. The human body comprises of about 65 % water, while that of fruits and vegetables 80-90% water.

Xanthan gum: It is a polysaccharide that is produced by fermentation of carbohydrates by a gram-negative bacterium (Xanthomonas campestris) and is a thickening and suspending agent used in pharmaceuticals and prepared foods. It is also called xanthan. Xanthan is a stabilizer produced by Xanthomonas compestris (Plate 340). Xanthan is not hydrolysed or degraded by humans. Xanthine: A basic compound C5 H4 N4 O2 that occurs in animal or plant tissue, is derived from guanine and hypoxanthine, and yields uric acid on oxidation. Xanthones: It is a group of yellow pigments e.g. mangiferin in mango, Xanthophyll: Yellow hydroxyl carotene derivative (C40H550C) which is present in all green leaves together with chlorophyll and carotene. Xanthophyll is a pigment containing O2 derived from carotene. Xeroderma pigmentosum: It is a genetic disorder inherited as a recessive autosomal trait that is caused by a defect in mechanisms that repair DNA mutations (as those caused by ultraviolet light) and is characterized by the development of pigment abnormalities and multiple skin cancers in areas exposed to the sun.

Yabby: It is one of the burrowing Australian crayfishes (Cherax destructor) that are used for food. Yakitori: A bite-size marinated pieces of beef, seafood, or chicken on skewers is called yakitori. Yam: It is edible starchy tuberous root of plants (genus Dioscorea of the family Dioscoreaceae) used as a staple food in tropical areas. Yard–long bean: It is the edible 1 to 3 foot (0.3 to 0.9 meter) long thin stringless pod of a south Asian plant of a subspecies (Vigna unguiculata sesquipedalis) of the cowpea. Yautia: It is one of the aroid plants (Xanthosomasagittifolium) chiefly of tropical America with starchy edible shaggy brown tubers that are cooked and eaten like yams or potatoes. Yeanling: A young lamb or kid used for food is called yeanling. It is also called earling. Yearling mutton: Meat obtained from 12-20 month aged sheep. It is also called Earling mutton..

Z -distribution: It is a probability density function and a normal distribution that has a mean equal to zero and a standard deviation equal to one and that is used in testing hypotheses about means or proportions of samples drawn from populations whose population standard deviations are known. Zeatin: Zeatin is a cytokinin C10 H13 N5 O first isolated from the endosperm of Indian corn. Zeaxanthin: Zeaxanthin is an isomer of lutein occurring in fruits and vegetables (spinach and corn) (Plate 343, 344 and 345). Zein: Zein is a protein from Indian corn that lacks lysine and tryptophan and is used in making textile fibers, plastics, printing inks, edible coatings, and adhesives and sizes.