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Basic Esthetics Vocab > Chapter 7 & 9 Chemistry and Nutrition > Flashcards

Chapter 7 & 9 Chemistry and Nutrition Flashcards

1
Q

A state of matter that is rigid with a definite size and shape, such as ice

A

Solids

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2
Q

Matter that has volume, no definite shape, and will take shape of its container, such as water

A

Liquids

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3
Q

Matter without a definite shape or size. No fixed volume or shape; takes the shape of its container

A

Gases

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4
Q

Characteristics that can be determined without a chemical reaction and that do not cause a chemical change in the identity of the substance

A

Physical properties

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5
Q

Those characteristics that can only be determined by a chemical reaction and a chemical change in the identity of the substance

A

Chemical properties

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6
Q

Combination of two or more substances united physically, not chemically, without a fixed composition and in any proportions

A

Physical mixture

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7
Q

Compounds that react with acids to form salts; have a pH above 7.0, taste bitter, and turn litmus paper from red to blue; also known as bases

A

Alkalis

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8
Q

Substances that have a pH below 7.0, taste sour, and turn litmus paper from blue to red

A

Acids

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9
Q

Chemical reaction in which the oxidizing agent is reduced and the reducing agent is oxidized

A

Redox reaction

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10
Q

Rapid oxidation of any substance, accompanied by the production of heat and light

A

Combustion

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11
Q

Acronym for surface active agent; reduce surface tension between the skin and the product to increase product spreadability; allow oil and water to mix, or emulsify

A

Surfactants

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12
Q

Unstable mixtures of two or more immiscible substances

A

Suspension

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13
Q

A uniform mixture or two or more mutually miscible substances

A

Solution

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14
Q

(O/W) oil droplets dispersed in a water with the aid of an emulsifying agent

A

Oil-in-water emulsion

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15
Q

(W/O) droplets of water dispersed in an oil

A

Water-in-oil emulsion

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16
Q

Nutrients that make up the largest part of the nutrition we take in; the 3 basic food groups: protein, carbohydrates, and fats

A

Macronutrients

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17
Q

Vitamins and substances that have no calories or nutritional value, yet are essential for body function

A

Micronutrients

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18
Q

Organic acids that form the building blocks of protein

A

Amino acids

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19
Q

Amino acids that can be synthesized by the body and do not have to be obtained from the diet

A

Nonessential amino acids

20
Q

Combinations of two incomplete foods; complementary proteins eaten together provide all the essential amino acids and make a complete protein

A

Complementary foods

21
Q

Compounds that break down the basic chemical sugars and supply energy for the body

A

Carbohydrates

22
Q

The substance that provides energy to cells and converts oxygen to carbon dioxide, a waste product we breathe out

A

Adenosine Triphosphate (ATP)

23
Q

Carbohydrate-lipid complexes that are also good water binders

A

Mucopolysaccharides

24
Q

A water binding substance between the fibers of the dermis

A

Glycosaminoglycans

25
Q

A condition in which blood glucose or blood sugar drops too low; caused by either too much insulin or low food intake

A

Hypoglycemia

26
Q

Carbohydrates made up of one basic sugar unit

A

Monosaccharides

27
Q

Sugars made up of two simple sugars such as lactose and sucrose

A

Disaccharides

28
Q

Carbohydrates that contain three or more simple carbohydrate molecules

A

Polysaccharides

29
Q

Macronutrients used to produce energy in the body; the materials in the sebaceous glands that lubricate the skin; also known as lipids

A

Fats

30
Q

Alpha-linoleic acid; a type of “good” polyunsaturated fat that may decrease cardiovascular disease. It is also an anti-inflammatory and beneficial for skin

A

Omega 3 fatty acids

31
Q

Linoleic acid; an essential fatty acid used to make important hormones and maintain the lipid barrier of the skin; too much of this in the diet can lead to health problems

A

Omega 6 fatty acids

32
Q

A waxy substance found in your body that is needed to produce hormones, Vitamin D, and bile; also important for protecting nerves and for the structure of cells

A

Cholesterol

33
Q

A measure of heat units; measures food energy for the body

A

`Calories

34
Q

Catalysts that break down complex food molecules to utilize extracted energy

A

Enzymes

35
Q

Chains of amino acid molecules used in all cell functions and body growth

A

Proteins

36
Q

Also known as retinol; an antioxidant that aids in the functioning and repair of skin cells

A

Vitamin A

37
Q

These water-soluble vitamins interact with other water-soluble vitamins and act as coenzymes (catalysts) by facilitating enzymatic reaction. These include niacin, riboflavin, thiamine, pyridoxine, folacin, biotin, cobalamine, and pantothenic acid

A

B vitamins

38
Q

Also known as ascorbic acid; an antioxidant vitamin needed for proper repair of the skin and tissues; promotes the production of collagen in the skin’s dermal tissues; aids in and promotes the skin’s healing process

A

Vitamin C

39
Q

Fat soluble vitamin sometimes called the sunshine vitamin because the skin synthesizes this vitamin from cholesterol when exposed to sunlight. Essential for growth and development

A

Vitamin D

40
Q

Also known as tocopherol; primarily an antioxidant; helps protect the skin from the harmful effects of the suns rays

A

Vitamin E

41
Q

Vitamin responsible for the synthesis of factors necessary for blood coagulation

A

Vitamin K

42
Q

Inorganic materials required for many reaction of the cells and body

A

Minerals

43
Q

Biologically active flavonoids; also called vitamin P; considered an aid to healthy skin and found most abundantly in citrus fruit

A

Bioflavonoid

44
Q

Also known as Retin-A; vitamin A derivative that has demonstrated an ability to alter collagen synthesis and is used to treat acne and visible signs of aging; side effects are irritation and photosensitivity, skin dryness, redness, and peeling

A

Retinoic acid

45
Q

A vitamin that has been added to a food product

A

Fortified

Basic Esthetics Vocab (6 decks)

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