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Nutr 205 > Chapter 3 Chemistry Of Food Composition > Flashcards

Chapter 3 Chemistry Of Food Composition Flashcards

0
Q

The fundamental purpose of eating and drinking is to ______.

A

Replace nutrients and obtain calories

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1
Q

All foods and humans consist of what 6 basic nutrients?

A

Water, carbohydrates, lipids, proteins, vitamins, minerals

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2
Q

Humans are composed of ___% water, ___% fat, ___% protein, & ___% minerals

A

60-70% water, 15-25% fat, 15% protein, 12% minerals

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3
Q

Biochemistry

A

The study of chemistry that occurs in living organisms

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4
Q

All living things contain what 6 key elements? Why are they important?

A

Carbon, hydrogen, nitrogen, oxygen, phosphorus, sulfur; they are the building blocks for organic material

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5
Q

Are there calories in carbohydrates? Protein? Fiber? Alcohol? Vitamins? Minerals? Fat? Water? If yes, how much per gram?

A

Carbs=4 kcal per gram, protein=4 kcal per gram, fat=9 kcal per gram, alcohol=7 kcal per gram. The rest are no’s

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6
Q

___ grams = 1 teaspoons

A

5 grams

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7
Q

_______grams = 1 ounce

A

28.35 grams

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8
Q

____ grams = 1/2 cup of liquid

A

100 grams

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9
Q

Inorganic Compounds

A

Substances that do not contain carbon and cannot provide calories (ie water and minerals)

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10
Q

This nutrient is the simplest, and most important

A

Water

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11
Q

Explain the rule of 3

A

Three days without water, three minutes without air, three weeks without food

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12
Q

Water is necessary for _______.

A

All functions

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13
Q

The human body is a medium for ______.

A

Every metabolic process (which uses water)

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14
Q

Water content of fruits and vegetables (%)

A

70-95%

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15
Q

Water content of whole milk (%)

A

80%

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16
Q

Water content of most meats (%)

A

Just under 70%

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17
Q

What are the two possible forms of water in food?

A

Free & Bound

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18
Q

Free Form of Water

A

It is the largest form of water in foods and can be separated from food (like when squeezing a peach or orange)

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19
Q

Bound Form of Water in Food

A

Smallest form of water in food, cannot be separated (like bread, you cant squeeze the water out of it)

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20
Q

What is the chemical composition of water?

A

H2O (one oxygen atom flanked by two hydrogen atoms)

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21
Q

Heat is measured in the form of ______

A

Calories

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22
Q

In calories, uppercase C means ___________. Lowercase c means _________.

A 
C = amnt of energy to raise 1kg of water by 1 degree celsius 
c = amnt of energy to raise 1g of water by 1 degree celsius
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23
Q

1 kcal = ____ calories

A

1,000

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24
Q

Specific Heat

A

The amount of heat required to raise the temperature by 1 degree celsius

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25
Q

Freezing Point

A

The temperature at which a liquid turns into a solid. Water becomes less dense. Occurs at 32 degrees F, or 0 degrees celsius

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26
Q

Heat of Solidification

A

The removal of heat

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27
Q

Melting Point

A

The temperature at which water turns from a solid to a liquid. 32 degrees F or 0 degrees celsius

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28
Q

Boiling Point

A

Temperature at which water boils. 212 degrees F or 100 centigrade

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29
Q

Heat of Vaporization

A

The amount of heat required to turn a liquid into a gas

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30
Q

As altitude increases, boiling point _______. Why does this happen?

A

Decreases; Occurs because there is less pressure.

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31
Q

Artificial pressure can be created by pressure cookers, which does what to your heating time?

A

Speeds it up

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32
Q

______ determine whether water is HARD or SOFT.

A

Minerals

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33
Q

Hard Water

A

Contains more calcium and magnesium minerals

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34
Q

Soft Water

A

Contains higher sodium content

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35
Q

Does the hardness or softness of water affect the boiling point?

A

Nope!

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36
Q

The 2 most important functions of water in food? What are twp other functions that are not necessarily as important?

A

It is a transfer medium for heat, and it is a universal solvent.

It is an agent in chemical reactions, and it is a factor in perishability/preservation of food.

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37
Q

Define moist-heat cooking, and name the methods

A

A cooking method that uses water to transfer heat.

Boiling, simmering, steaming, stewing, and braising

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38
Q

Define dry-heat cooking, and name the methods

A

Cooking method that uses heat in a form of radiation.

Baking, grilling, broiling, and frying

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39
Q

Microwaves use ______ & _______ cooking methods. Explain why.

A

Moist AND dry heat methods. Radiation heats up the water that is in the food, which then heats the food

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40
Q

Solvent

A

Liquid (like water) which solute (like NaCl) is added to

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41
Q

Solute

A

Substance that is added to a solvent

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42
Q

Solubility

A

The amount of solute at a specific temperature

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43
Q

Solution

A

Completely homogenous mixture of a solute (usually a solid) dissolved in a solvent (usually a liquid)

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44
Q

Biochemical interactions could not occur in _________.

A

absence of solvent environment

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45
Q

Colloids

A

A particle too large to completely dissolve (ie protein, starch, and fat)

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46
Q

The 2 types of dispersions in a universal solvent

A

Suspension and emulsion

47
Q

Suspension

A

Particles are too large to dissolve so they just kinda hang out in the solution

48
Q

Emulsion

A

Liquid is dispersed into another liquid (not completely mixed, like oil and water)

49
Q

When particles dissolve in solvent, solution is either ______ or ______.

A

Molecular or Ionic

50
Q

Molecular Solution

A

Cations and anions stay intact

51
Q

Ionic Solution

A

Cations and Anions separate

52
Q

pH scale

A

Measure of acidity or basicity based on a scale of 1-14. Below 7 is considered acidic, above 7 is considered basic. Center is neutral.

53
Q

Hydrolysis

A

Chemical breakdown of a compound due to an interaction with water

54
Q

Carbon dioxide release

A

Using baking soda in water (important for bread to rise)

55
Q

Water Activity

A

Amount of water available for microbial growth. Most molds grow at .85 and above

56
Q

To extend shelf life of foods, you _______.

A

Take water out of the food

57
Q

Osmosis and Osmotic Pressure

A

Osmosis is the movement of water from an area of high water concentration to an area of lower water concentration.
Osmotic pressure is the pressure that would have to be applied to a pure solvent to prevent it from passing into a given solution by osmosis, often used to express the concentration of the solution.

58
Q

The 3 types of carbohydrates

A

Monosaccharides, Disaccharides, and Polysaccharides

59
Q

Monosaccharides are divided into what two groups? Name all of them in each group

A

Hexoses (6 carbons long): glucose, fructose, and galactose

Pentoses (5 carbons long): ribose, arabinose

60
Q

Name the disaccharides

A

Sucrose, maltose, and lactose

61
Q

Polysaccharides are separated into what two groups? Name them in each of the groups

A

Digestible: plant starch (amylose and amylopectin), animal starch (glycogen)
Undigestible: fiber (cellulose, hemicellulose, pectin, gums, insulin, etc)

62
Q

Monosaccharides

A

The simplest of the sugars, classified by its number of carbons (pentose & hexose are the most common in food)

63
Q

Glucose. What is it called when it is refined?

A

6-C sugar, called dextrose when refined

64
Q

Fructose

A

Aka fruit sugar or levulose, found primarily in fruits and honey, sweetest of all sugars but not used in cooking because of problems such as stickiness and overbrowning.

65
Q

Name 2 sugars a part of DNA and RNA

A

Ribose and Aravinose

66
Q

What is the difference between the hexose carbohydrates?

A

Same chemical signature but different orientation of space

67
Q

Sucrose is composed of _______.

A

Glucose and fructose

68
Q

Lactose is composed of ______.

A

Galactose and Glucose

69
Q

Maltose is composed of ______.

A

2 Glucose put together

70
Q

Oligosaccharides

A

Made up of 3-10 monosaccharides

71
Q

What are the two most common oligosaccharides and how many monosaccharides are they made of?

A

Raffinose (3 monosaccharides) & Stachyose (4 monosaccharides)

72
Q

Oligosaccharides are used as _________, and the do not produce cavities and are therefore ________.

A

Agents in food; cariogenic

73
Q

What are the most common polysaccharides in food?

A

Starch, glycogen, and fiber

74
Q

Polysaccharides contain _____

A

Many monosaccharides linked together

75
Q

These are sugar units held together by bonds that cant be broken down, and hence don’t provide energy

A

Fibers (polysaccharides)

76
Q

Dietary Fiber

A

The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes

77
Q

Soluble Fiber

A

Dissolves in water. (Insoluble fiber does not dissolve in water)

78
Q

What kind of bonds are in fiber (polysaccharides)

A

1, 4 alpha bonds

79
Q

What are the 3 common fibers? Where are they found?

A

Cellulose, hemicellulose, and pectic substances. Found in every cell in a plant food syste

80
Q

Hemicellulose is composed of _____

A

A mixture of monosaccharides

81
Q

What group do oils and fats belong to?

A

Lipids

82
Q

How are oils and fats different?

A
  1. Fats are solid at room temp, oils aren’t
  2. Fats are usually from animal sources, whereas oils come from plants

EXCEPTIONS: coconut and palm oils are solid at room temp, and fish oils liquid at room temp

83
Q

What are the three groups of edible lipids?

A

Triglycerides, phospholipids, sterols

84
Q

Triglycerides make up about ____% of all lipids, and consist of the three fatty acids _____, ______, & ______.

A

95% ; saturated, monosaturated, polyunsaturated

85
Q

How do you differentiate between the three fatty acids?

A

Carbon length and degree of saturation

86
Q

How many double bonds in the carbon chain of a saturated fatty acid?

A

No double bonds

87
Q

How many double bonds in the carbon chain of a monounsaturated fatty acid?

A

1 double bond

88
Q

How many double bonds in the carbon chain of the polyunsaturated fatty acid?

A

2 double bonds

89
Q

Name some good resources of saturated fatty acids

A

Meats, dairy (milk and butter), plants (coconut, coconut oil, palm oil)

90
Q

Name some good resources for monounsaturated fatty acids

A

Olives, olive oil, peanuts, peanut butter, avocado

91
Q

Name two good resources for polyunsaturated fatty acids

A

Vegetable oils and fish

92
Q

Phospholipids are similar to triglycerides except that________.

A

One fatty acid is replaced with a compound containing phosphorus

93
Q

What is the function of phospholipids in the human body?

A

To move water-soluble vitamins and hormones

94
Q

Foods that contain phospholipids

A

Egg yolks, liver, soybeans, wheat germ, and peanuts

95
Q

Best known phospholipid

A

Lecithin

96
Q

Sterols

A

Large molecules, interconnected rings of carbon atoms with a variety of side chains attached

97
Q

Name sterols that are within your body

A

Cholesterol, bile, testosterone, estrogen, adrenal hormones, vitamin D

98
Q

Are sterols found in plants or animals?

A

Both

99
Q

6 functions of lipids in our food

A

They contribute to:

  1. Heat transfer during food prep
  2. Tenderness
  3. Mixing (emulsifying)
  4. Texture
  5. Flavoring food
  6. Increases ones feeling of fullness after eating (satiety)
100
Q

How many amino acids are there? How many of those are essential?

A

22; 9 essential

101
Q

What is the major difference between lipids/CHOs and protein?

A

Protein contains nitrogen

102
Q

5 Functions of protein in food

A

They allow the follwing during prep:

  1. Hydration
  2. Denaturation/coagulation
  3. Enzymic reactions
  4. Buffering (keeping acids and bases balanced)
  5. Browning
103
Q

Meat is a good source of _____

A

B vitamins, iron, and zinc

104
Q

Dairy foods are a good source of ______

A

Calcium (provide 80% of daily value)

105
Q

Vitamin C is found _____

A

Only in plants

106
Q

What are the fat-soluble vitamins? Where are they found?

A

Vitamins A, D, E, & K. Found in egg yolk

107
Q

Where is vitamin B12 found?

A

Only in foods of animal origin or fermented foods

108
Q

What are the two major sources of sodium?

A

Processed foods and saltshakers

109
Q

The two major groups for vitamins and minerals

A

Fat soluble and water soluble

110
Q

Two major groups for minerals

A

Macro (Ca), and micro (Fe)

111
Q

What is the function of vitamins and minerals in our food?

A

They are antioxidants, a compound that inhibits oxidation which causes deterioration and rancidity. Antioxidants are used to neutralize free radicals (unstable molecules that can damage the cell)

112
Q

The most important antioxidants

A

Vitamins A, C, and E, and the Mineral Selenium

113
Q

The only mineral directly consumed

A

Sodium

114
Q

What is sodium used for?

A

Preservative, enhances flavor

Nutr 205 (13 decks)

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