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Food Science 110 > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

What is this study of Food Science?

A

The study of the physical, biological, and chemical makeup of food; and the concepts underlying food processing

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2
Q

Many disciplines in Food Science

A

engineering/processing, microbiology, nutrition, biochemistry, sensory evaluation.

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3
Q

Specific Gravity

A

density of a liquid divided by the density of water (dl/dw)

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4
Q

Subjective Evaluations

A

appearance, texture, flavor, media/advertising, authenticity/location, taste sensitivity, temperature

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5
Q

Objective Evaluations

A

physical (volume/weight/SG/moisture/water activity/viscosity/color) Chemical (pH/nutrients/flavor/taste)

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6
Q

pH

A

logarithmic scale (acid –> basic)

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7
Q

Foodborne pathogens thrive at __ to __ pH.

A

6-7

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8
Q

Foodborne pathogens cannot live at a pH less than __.

A

3

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9
Q

Water Activity

A

available water in food available too support microbial growth

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10
Q

Water Activity is a scale of __ to __.

A

0-1

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11
Q

Water activity of ___ or less is “shelf stable”.

A

.857

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12
Q

What is food adulteration?

A

The process by which the quality or the nature of a given food is reduced through addition of adulterants or removal of vital substance.

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13
Q

Ion

A

Atoms or molecule with unequal electrons (electrons=/ protons).

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14
Q

Ionic Bonds

A

formed by transfer of electrons. Forms crystals and solids.

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15
Q

Covalent Bonds

A

share 1 or more pairs of electrons.

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16
Q

Hydrogen bond

A

weak bond between one proton and electron.

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17
Q

What 2 bonds are present in the structure of water?

A

Covalent bonds and hydrogen bonds.

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18
Q

What are the maximum number of hydrogen bonds that water can form?

A

4

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19
Q

Bound Water

A

part of molecular structure

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20
Q

Free Water

A

removed by squeezing, cutting or pressing

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21
Q

Entrapped Water

A

can be removed through dehydration (pectin, gels fruit and veggies)

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22
Q

Specific Heat

A

energy required to raise the temp of 1g of water by 1 degree C.

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23
Q

Latent Heat of Fusion results in _______.

A

Melting

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24
Q

Latent Heat of Vaporization results in ______.

A

Evaporation

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25
Sublimation is the change from ____ to ____.
solid to gas
26
On a phase diagram, what is the 'critical point'?
where liquid and gas water exist at the same time.
27
On a phase diagram, what is the 'triple point'?
Where solid, liquid and gas all exist at the same time.
28
What is the basic carbohydrate structure?
Carbon and Water; Cx (H2O)y
29
What are some examples of a monosaccharide?
Glucose, fructose and galactose
30
What are some examples of a disaccharide?
Sucrose, lactose and maltose.
31
What are some examples of a polysaccharide?
Starch, glycogen and cellulose
32
Caramelization
Breaks down sugars with heat
33
Maillard Browning
heat + sugar + amino acids
34
What temperature does Maillard Browning occur at?
140-165 degrees C (280-330F)
35
What does hydrolysis do to bonds?
It breaks them by adding water and using physical force.
36
What temperature does caramelization occur at?
356 degrees F
37
What is the basic structure of amylose?
linear
38
What is the basic structure of amylopectin?
branched
39
How do you determine if a starch is cooked or uncooked?
Birefringence; 2 colors means uncooked, 1 color means cooked.
40
What are proteins made of?
amino acids
41
What is an ester bond?
(alcohol + organic solids) - (water) ; lose one water molecule for each ester group
42
Peptide bond
carboxyl group and amino group react and release water.
43
Primary Protein Structure
chain of amino acids linked with peptide bonds (pearl necklace)
44
Secondary Protein Structure
Alpha Helix and Beta Pleated Sheet (hydrogen bonds)
45
Tertiary Protein Structure
3D folding (hydrogen bonds, ionic bonds and van Der Waals forces)
46
Quaternary Protein Structure
2 or more peptide bonds
47
What is the definition of Isoelectric Point?
pH that an atom is electrically neutral.
48
What happens during denaturation?
2,3 and 4 protein structures are disrupted, change in shape of protein.
49
How can you break the primary structure of a protein?
Hydrolysis; breaks peptide bonds
50
What is a lipid made of?
fatty acids
51
What is the difference between mono/di/triglycerides?
1/2/3 fatty acids attached to one glycerol.
52
Is a short or long hydrocarbon chain on a fatty acid more water soluble?
short hydrocarbon chain
53
What polymorph is tempered chocolate at?
#5 (v)
54
Does a short or long hydrocarbon chain on a fatty acid increase melting point?
Longer chain increases melting point
55
Do double bonds on a fatty acid increase or decrease melting point?
Increases melting point
56
What is the most common form of rancidity?
Autooxidation
57
What are the 3 stages of autoxidation?
Initiation, propagation and termination
58
What do antioxidants do?
They donate H to free radicals to prevent rancidity.
59
What is the definition of an emulsion?
mix 2 unlike phases to create a stable solution
60
What do emulsifiers have?
Hydrophilic and Hydrophobic region.
61
What is a foam?
tiny air bubbles in a liquid.
62
What are some examples of foam stabilizers?
Viscosity, pH, ingredients (gelatin, milk protein, egg white)
63
Glycosidic Bond
covalent bond that joins sugar molecule and another group.

Food Science 110 (1 decks)

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