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Food Science 110 > Exam 1 > Flashcards

Exam 1 Flashcards

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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
Q

Sublimation is the change from ____ to ____.

A

solid to gas

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26
Q

On a phase diagram, what is the ‘critical point’?

A

where liquid and gas water exist at the same time.

27
Q

On a phase diagram, what is the ‘triple point’?

A

Where solid, liquid and gas all exist at the same time.

28
Q

What is the basic carbohydrate structure?

A

Carbon and Water; Cx (H2O)y

29
Q

What are some examples of a monosaccharide?

A

Glucose, fructose and galactose

30
Q

What are some examples of a disaccharide?

A

Sucrose, lactose and maltose.

31
Q

What are some examples of a polysaccharide?

A

Starch, glycogen and cellulose

32
Q

Caramelization

A

Breaks down sugars with heat

33
Q

Maillard Browning

A

heat + sugar + amino acids

34
Q

What temperature does Maillard Browning occur at?

A

140-165 degrees C (280-330F)

35
Q

What does hydrolysis do to bonds?

A

It breaks them by adding water and using physical force.

36
Q

What temperature does caramelization occur at?

A

356 degrees F

37
Q

What is the basic structure of amylose?

A

linear

38
Q

What is the basic structure of amylopectin?

A

branched

39
Q

How do you determine if a starch is cooked or uncooked?

A

Birefringence; 2 colors means uncooked, 1 color means cooked.

40
Q

What are proteins made of?

A

amino acids

41
Q

What is an ester bond?

A

(alcohol + organic solids) - (water) ; lose one water molecule for each ester group

42
Q

Peptide bond

A

carboxyl group and amino group react and release water.

43
Q

Primary Protein Structure

A

chain of amino acids linked with peptide bonds (pearl necklace)

44
Q

Secondary Protein Structure

A

Alpha Helix and Beta Pleated Sheet (hydrogen bonds)

45
Q

Tertiary Protein Structure

A

3D folding (hydrogen bonds, ionic bonds and van Der Waals forces)

46
Q

Quaternary Protein Structure

A

2 or more peptide bonds

47
Q

What is the definition of Isoelectric Point?

A

pH that an atom is electrically neutral.

48
Q

What happens during denaturation?

A

2,3 and 4 protein structures are disrupted, change in shape of protein.

49
Q

How can you break the primary structure of a protein?

A

Hydrolysis; breaks peptide bonds

50
Q

What is a lipid made of?

A

fatty acids

51
Q

What is the difference between mono/di/triglycerides?

A

1/2/3 fatty acids attached to one glycerol.

52
Q

Is a short or long hydrocarbon chain on a fatty acid more water soluble?

A

short hydrocarbon chain

53
Q

What polymorph is tempered chocolate at?

A

5 (v)

54
Q

Does a short or long hydrocarbon chain on a fatty acid increase melting point?

A

Longer chain increases melting point

55
Q

Do double bonds on a fatty acid increase or decrease melting point?

A

Increases melting point

56
Q

What is the most common form of rancidity?

A

Autooxidation

57
Q

What are the 3 stages of autoxidation?

A

Initiation, propagation and termination

58
Q

What do antioxidants do?

A

They donate H to free radicals to prevent rancidity.

59
Q

What is the definition of an emulsion?

A

mix 2 unlike phases to create a stable solution

60
Q

What do emulsifiers have?

A

Hydrophilic and Hydrophobic region.

61
Q

What is a foam?

A

tiny air bubbles in a liquid.

62
Q

What are some examples of foam stabilizers?

A

Viscosity, pH, ingredients (gelatin, milk protein, egg white)

63
Q

Glycosidic Bond

A

covalent bond that joins sugar molecule and another group.

Food Science 110 (1 decks)

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