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Food Science > Ch. 3: Constituents Of Food Properties & Significance > Flashcards

Ch. 3: Constituents Of Food Properties & Significance Flashcards

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0
Q

All of the food constituents combined affect what 6 things?

A
  1. Structure
  2. Texture
  3. Flavor
  4. Nutritional value
  5. Keeping quality
  6. Color
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1
Q

What are the 13 food constituents?

A
  1. Fats
  2. Proteins
  3. Carbohydrates
  4. Enzymes
  5. Vitamins
  6. Flavors
  7. Pigments
  8. Emulsifiers
  9. Oxidants
  10. Antioxidants
  11. Acids
  12. Minerals
  13. Water
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2
Q

What are carbohydrates?

A

Basically simple and complex sugars and starch. Contain the elements C, H, and O

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3
Q

What are monosaccharides? Give examples and the chemical formula.

A

They are the building blocks for more complex sugars. Chemical formula: C6H12O6. Examples: glucose, dextrose, galactose, fructose.

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4
Q

What is fructose?

A

Honey

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5
Q

Give the chemical formula and examples of disaccharides.

A

Chemical formula: C12H22O11
Sucrose- table sugar (comes from sugar cane or sugar beets)
Maltose- beer sugar
Lactose- milk sugar

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6
Q

What is the trisaccharide formula? Where does it come from?

A

C18H32O16

Raffinose- used in feed stocks

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7
Q

What are polysaccharides? Give the formula and examples.

A

Starches
(C6H10O5)x
*where x=4 or more, making it a complex carbohydrate.
Examples: amylose (major starch in plants), glycogen (major animal starch, primarily stored in the liver)

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8
Q

The more complex the sugar, usually the less ___ and less ___ __ ___.

A

Sweet

Soluble in water

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9
Q

The differences in arrangements of the elements in sugars makes a difference in their:

A

Solubility
Sweetness
Fermentation rates by microorganisms

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10
Q

Sucrose is made up of what?

A

(Table sugar) 2 monosaccharides
Glucose or Dextrose
Fructose

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11
Q

Maltose is made up of what?

A

(Beer sugar)

2 glucose

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12
Q

Lactose is made up of what?

A

(Milk sugar)
Glucose
Galactose

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13
Q

Sucrose is ______ and ______ than lactose

A

6 times sweeter

4.5 times more soluble

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14
Q

What are the properties of simple sugars? (Glucose)

A

Sweet
Soluble in cold water
Instant energy source

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15
Q

What are the properties of complex sugars? (Starches)

A

Not sweet
Insoluble in cold water
Reserve source of energy

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16
Q

What are the carbohydrate gums and what are they related to?

A

Celluloses, hemicelluloses, and pectins. They’re all related to carbohydrates

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17
Q

Proteins are very chemically ____.

A

Complex

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18
Q

The building blocks for proteins are what?

A

Amino acids

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19
Q

Amino acids contain what elements?

A

C, H, O and N. In some cases P and S.

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20
Q

How many amino acids are there?

A

Some 20

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21
Q

What are the 2 types of proteins?

A

Simple- contains only amino acids

Conjugated- contain amino acids plus other attached non-amino acid substances (minerals and vitamins)

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22
Q

Draw the general structure formula for an amino acid.

A

Look at notes

23
Q

What bond ties amino acids together to form proteins?

A

Peptide bond

24
Q

What is the “Mother Nature” statement?

A

Mother Nature ties 2 amino acids together by splitting up water and the 2 amino acids are held together by a peptide bond

25
Q

What are the 2 types of amino acids?

A

Essential- must be consumed as such, our systems cannot convert other amino acids to it.
Non-essential- don’t have to be consumed as such, our bodies can convert other amino acids to it.

26
Q

What are complete proteins?

A

Contain all of the essential amino acids. Egg, milk and meat protein.

27
Q

What is an incomplete protein and what is it deficient in?

A

Cereal- deficient in lysine

28
Q

What are the structures of proteins?

A

Straight line, folded, coiled

29
Q

8 essential amino acids

A

Leucine, isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. (Histidine for children under 12)

30
Q

What is protein denaturation?

A

Where the structure of the protein is changed and it often precipitates or settles out. The product will never go back to it’s original form.

31
Q

What are 2 examples of protein denaturation?

A

Milk to cheese

Egg to a fried egg

32
Q

What are the 7 ways to cause protein denaturation?

A 
Heat 
Acid
Enzymes
Alkali (opposite of acid)
Salt
Excessive mechanical agitation
Alcohol
33
Q

What are the most common ways to cause protein denaturation?

A

Heat, acid and enzymes

34
Q

What is a good protein breakdown sequence?

A

Where it’s controlled like in aged cheese

35
Q

What is a bad protein breakdown sequence?

A

Where it’s not controlled like in rotting eggs.

36
Q

Fats are not ____ or ____ of ___ ___ like carbohydrates and proteins.

A

Chains
Polymers
Repeating units

37
Q

Know how to draw a fat/oil

A

Look at notes

38
Q

What is lipophilic?

A

Fat loving

39
Q

Chemically, a fat does not do what?

A

Tie onto another fat molecule. A fat molecule is just a fat molecule.

40
Q

A fat is ___ at room temp.

A

Solid

41
Q

An oil is ____ at room temp.

A

Liquid

42
Q

What is a triglyceride?

A

A glyceride molecule with 3 fatty acids attached.

43
Q

What is a mixed triglyceride?

A

It’s a glyceride molecule with 3 different fatty acids attached.

44
Q

Glycerol is a what? Know how to draw it

A

3 carbon alcohol. Look at notes

45
Q

What are the 2 kinda of fatty acids? Define each

A

Saturated- will not have any double bonds between carbons.

Unsaturated- will have at least one set of double bonds between carbons

46
Q

Know the names of saturated fatty acids.

A 
C4- butyric acid
C6- caproic acid 
C8- caprylic acid
C10- capric acid
C12- lauric acid
C14- myristic acid
C16- palmitic acid
C18- stearic acid
47
Q

The ___ the chain, the ___ the fat.

A

Longer

Harder

48
Q

What are the goaty fatty acids?

A

C6, C8, C10

49
Q

What saturated fatty acids when free in a fat or oil give a rancid off flavor?

A

Butyric, caproic, caprylic, capric

50
Q

Know how to draw an unsaturated fatty acid.

A

Look at notes

51
Q

What are the names of unsaturated fatty acids? Know the number of double bonds and where they are in each

A

Oleic- 1. Between 9 & 10
Linoleic- 2. Between 9 & 10, 12 & 13
Linolenic- 3. Between 9 & 10, 12 & 13, 15 & 16

52
Q

The more ___ __ _____ _____, the more ____ the oil.

A

Sets of double bonds

Liquid

53
Q

Oxygen will attack these unsaturated fatty acids at the double bond positions and results in what?

A

An oxidized off flavor

54
Q

Know how to do a Pearson square problem.

A

Google

Food Science (9 decks)

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