Chapter 7,9: Chemistry & Nutrition Flashcards
State of matter that is rigid with size and shape (ice)
Solids
Matter that has volume and no shape (water)
Liquids
Matter without shape and size, no volume; takes shape of container
Gases
Characteristics determined by chemical reaction and a chemical change in identity of the substance
Chemical properties
Characteristics determined without a chemical reaction and doesn’t cause chemical change in identity of the substance
Physical properties
Combination of 2 or more substances united physically without fixed composition in any proportions
Physical mixure
Rapid oxidation of any substance, accompanied by production of heat and light
Combustion
Reduce surface tension between skin and product to increase the products spreadablility; allow oil and water to mix/emulsify
Surfactants
Unstable mixtures of 2 or more immiscible substances
Suspension
Uniform mixture of 2 or more mutually miscible substances
Solution
Oil droplets dispersed into water with aid of emulsion agent
Oil-in-water emulsion
Emulsion droplets water dispersed into an oil
Water-in-oil emulsion
Nutrients that make up largest part of nutrition we take in; 3 basic food groups (protein, carbohydrates, fat)
Macronutrients
Vitamins/substances that have no calories or nutritional value but essential for body functions
Micronutrients
Organic acids that form building blocks of protein
Amino acids
Acids that are synthesized by body and not have to obtain for diet
Nonessential amino acids
Combination of 2 incomplete foods; proteins eaten together provide all essential amino acids and make complete protein
Complementary foods
Compounds that break down basic chemical sugars and supply energy
Carbohydrates
“ATP”; Substance that provide energy to cells and converts oxygen to Carbon Dioxide
Adenosine triphosphate
Carbohydrate- lipid complexes that are good water-binders
Mucopolysaccharides
Water-binding substances between fibers of dermis
Glycosaminoglycans
Blood glucose/sugar drops too low (too much insulin or low food intake)
Hypoglycemia
Carbohydrates made up of one basic sugar unit
Monosaccharides
Sugars made up of 2 sugars (lactose, sucrose)
Disaccharides
Carbohydrates that have 3 or more carbohydrate molecules
Polysaccharides
Macronutrients to produce energy in body; materials in sebaceous glands that lubricate the skin
Fats
a “good” polyunsaturated that decreases cardiovascular diseases, anti inflammatory and beneficial to skin
Omega-3 fatty acids
Used to make important hormones and maintain lipid barrier
Omega-6 fatty acids
Waxy substance in body needed to produce hormones; Vitamin D & bile; protects nerves and for structure of cell
Cholesterol
Measure of heat units; measures food and energy for body
Calories
Catalysts that break down complex food molecules food molecules to utilize extracted energy
Enzymes
Amino acid molecules used in all cell functions and the body growth
Proteins
“Retinol”; antioxidant acids in the functioning and repair of skin cells
Vitamin A
Interact with other water-soluble vitamins and act as catalysts to facilitate enzymic reactions
B vitamins
Antioxidant vitamin needed for repair of skin and tissues; promotes production of collagen in skin dermis tissues; acids in skin promote healing
Vitamin C
Fat-soluble vitamin called “sunshine vitamin”; causes skin to synthesize from cholesterol when exposed to sunlight; helps growth and development
Vitamin D
“Tocopherol”; antioxidant that helps protect skin from harmful effects of sun rays
Vitamin E
Responsible for synthesis of factors necessary for blood coagulation
Vitamin K
inorganic materials required for reactions of cells an body
Minerals
“Vitamin P”; an aid to healthy skin and found abundantly in citrus fruit
Bioflavored
Derivative that has demonstrated ability to alter collagen synthesis and is used to treat acne and visible signs of aging
Retinoic acid
A vitamin that has been added to a food product
Fortified
