C1f Flashcards
1
Q
what happens to the protien molecules in eggs and meat when cooked
A
they denature which means they CHANGE SHAPE IRREVERSABLY/PERMANENTLY
2
Q
why does the texture of eggs or meat change when cooked
A
the protien molecules’ shapes permanently change
3
Q
why are potatoes easier to digest if cooked
A
- cell walls rupture so the structure is less rigid and the texture is smoother
- starch grains swell up and spread out
4
Q
how does an emulsifier keep oil and water from seperating
A
hydrophillic head bonds to water molecules
hydrophobic tail bonds to oil/fat molecules
5
Q
what is the emulsifier in mayonnaise
A
egg yolk
6
Q
what is the balanced symbol equation for the thermal decomposition of sodium hydrogencarbonate
A
2NaHCO3 = Na2CO3 + CO2 + H20
sodium hydrogencarbonate = sodium carbonate + carbon dioxide + water
