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Food Chemistry > Chapter 1-4 lab > Flashcards

Chapter 1-4 lab Flashcards

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1
Q

Aspartic acid + glucose

A

Fruity smell

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2
Q

Lysine + glucose

A

Caramel

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3
Q

Recombinant organisms, viral vectors

A

Biological hazards

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4
Q

Electrical hazards

A

Physical hazards

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5
Q

Enclosing the colorants in an inert material which protects from the environment

A

Encapsulation

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6
Q

Coating of colorants in an inert material on a nano size

A

Nanoencapsulation

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7
Q

Coating of colorants in an inert material on a micro size

A

Microencapsulation

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8
Q

Separation technique that take the different solubilities in the mobile phase and different attractions to the stationary phase to separate compounds

A

Chromatography

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9
Q

Cleaning products and disinfectant

A

Chemical hazard

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10
Q

Leucine+glucose

A

Honey/smells like burnt caramel

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11
Q

Reaction between carboxylic acid and alcohol to yield ester

A

Esterification

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12
Q

This is the material that is used as the stationary phase in the paper chromatography lab activity

A

Filter paper

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13
Q

Ergonomic hazards

A

Physical hazards

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14
Q

Microorganisms

A

Biological hazard

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15
Q

Has the potential to cause harm or a negative outcome to someone or something

A

Hazard

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16
Q

The value pf carboxylic acid that was added during the chapter 4 lab activity

A

2 ml

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17
Q

Taste/Smell like of methyl phenylacetate

A

Honey

18
Q

Taste/Smell like of ethyl pentanoate

A

Apple

19
Q

MODIFIED TRUE OR FALSE
Cleaning laboratory apparatus or equipment helps to prevent cross-contamination of samples.

A

True

20
Q

MODIFIED TRUE OR FALSE
Wearing PPE can avoid the risk of being exposed to dangerous chemicals.

A

True

21
Q

MODIFIED TRUE OR FALSE
In case of burns, flush with warm water.

A

False-warm water-under a stream of running cold water

22
Q

MODIFIED TRUE OR FALSE
In a laboratory set-up, safety first.

A

True

23
Q

MODIFIED TRUE OR FALSE
Under enzymatic browning reactions that were conducted f2, wrapping apple in 10 mins does produces browning.

A

False-does produce-does not produce

24
Q

MODIFIED TRUE OR FALSE
Under enzymatic browning reactions that were conducted f2, there is browning observed after 1 hour and 15 mins.

A

True

25
Q

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.

A

False-f2f-online

26
Q

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.

A

False-browning was observed- browning was not observed (blanched)

27
Q

MODIFIED TRUE OR FALSE
In chapter 3 lab experiment, the solvent front is the distance travelled by the mobile phase.

A

True

28
Q

Protein-sugar reaction / amino acid and sugar interaction

A

Maillard reaction

29
Q

When sugar is heated at high temperature (160C)/ sugar-sugar interaction

A

Caramelization

30
Q

This type of browning is Seen in preserves

A

Ascorbic acid browning

31
Q

Lipid oxidation products with amino acids, amines, and protein

A

Lipid browning

32
Q

PUFA

A

Polyunsaturated fatty acid

33
Q

Glysine+glucose

A

Caramel

34
Q

Glutamic acid+glucose

A

Doesn’t have smell

35
Q

Purpose of sulfuric acid in esterification

A

Acts as a catalyst

36
Q

Colored substance which are soluble

A

Dyes

37
Q

Colored, colorless, or fluorescent particulate organic or inorganic which are usually insoluble

A

Pigments

38
Q

Color change that takes place in fruit and vegetables due to the presence of enzyme called

A

Enzymatic browning

39
Q

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.

A

Chromatography

40
Q

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.

A

Browning

41
Q

leads to undesirable changes like unfavourable brown colour e.g. Burnt flavor in dried milk

A

Maillard reaction

42
Q

Ascorbic acid present in fruits undergo oxidation with the formation of a compound which produces a brown pigment and causes discolouration.

A

Ascorbic acid browning

Food Chemistry (1 decks)

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