Chapter 1-4 lab Flashcards
Aspartic acid + glucose
Fruity smell
Lysine + glucose
Caramel
Recombinant organisms, viral vectors
Biological hazards
Electrical hazards
Physical hazards
Enclosing the colorants in an inert material which protects from the environment
Encapsulation
Coating of colorants in an inert material on a nano size
Nanoencapsulation
Coating of colorants in an inert material on a micro size
Microencapsulation
Separation technique that take the different solubilities in the mobile phase and different attractions to the stationary phase to separate compounds
Chromatography
Cleaning products and disinfectant
Chemical hazard
Leucine+glucose
Honey/smells like burnt caramel
Reaction between carboxylic acid and alcohol to yield ester
Esterification
This is the material that is used as the stationary phase in the paper chromatography lab activity
Filter paper
Ergonomic hazards
Physical hazards
Microorganisms
Biological hazard
Has the potential to cause harm or a negative outcome to someone or something
Hazard
The value pf carboxylic acid that was added during the chapter 4 lab activity
2 ml
Taste/Smell like of methyl phenylacetate
Honey
Taste/Smell like of ethyl pentanoate
Apple
MODIFIED TRUE OR FALSE
Cleaning laboratory apparatus or equipment helps to prevent cross-contamination of samples.
True
MODIFIED TRUE OR FALSE
Wearing PPE can avoid the risk of being exposed to dangerous chemicals.
True
MODIFIED TRUE OR FALSE
In case of burns, flush with warm water.
False-warm water-under a stream of running cold water
MODIFIED TRUE OR FALSE
In a laboratory set-up, safety first.
True
MODIFIED TRUE OR FALSE
Under enzymatic browning reactions that were conducted f2, wrapping apple in 10 mins does produces browning.
False-does produce-does not produce
MODIFIED TRUE OR FALSE
Under enzymatic browning reactions that were conducted f2, there is browning observed after 1 hour and 15 mins.
True
MODIFIED TRUE OR FALSE
Under enzymatic browning reactions that were conducted f2f, apple placed in the freezer within 1 hour and 15 mins does not produce browning.
False-f2f-online
MODIFIED TRUE OR FALSE
Among the conditions under enzymatic browning, browning was not observed on the apples coated in lemon juice after 1 hour and 15 mins while browning was observed on the apples that have been blanched after 1 hour and 15 mins.
False-browning was observed- browning was not observed (blanched)
MODIFIED TRUE OR FALSE
In chapter 3 lab experiment, the solvent front is the distance travelled by the mobile phase.
True
Protein-sugar reaction / amino acid and sugar interaction
Maillard reaction
When sugar is heated at high temperature (160C)/ sugar-sugar interaction
Caramelization
This type of browning is Seen in preserves
Ascorbic acid browning
Lipid oxidation products with amino acids, amines, and protein
Lipid browning
PUFA
Polyunsaturated fatty acid
Glysine+glucose
Caramel
Glutamic acid+glucose
Doesn’t have smell
Purpose of sulfuric acid in esterification
Acts as a catalyst
Colored substance which are soluble
Dyes
Colored, colorless, or fluorescent particulate organic or inorganic which are usually insoluble
Pigments
Color change that takes place in fruit and vegetables due to the presence of enzyme called
Enzymatic browning
technique that uses paper sheets or strips as the adsorbent being the stationary phase through which a solution is made to pass is called paper chromatography. It is an inexpensive method of separating dissolved chemical substances by their different migration rates across the sheets of paper.
Chromatography
common colour change seen in food during pre-preparation, processing, or storage of food. It occurs in varying degrees in some food material. The colour produced range from cream or pale yellow to dark brown or black, depending on the food item and the extent of the reaction.
Browning
leads to undesirable changes like unfavourable brown colour e.g. Burnt flavor in dried milk
Maillard reaction
Ascorbic acid present in fruits undergo oxidation with the formation of a compound which produces a brown pigment and causes discolouration.
Ascorbic acid browning
