Experiments Flashcards
protein present in egg
albumin
protein present in milk
casein
protein present in wheat
gluten
Acidity disrupts ???
protein structure
egg:
Heat causes ??? and ???
denaturation and precipitation
Weak bonds in the albumin broke due to ??? and ???, forming clumps.
acidity and heat
is a major protein in egg whites.
Albumin
Acidity and heat destabilized the protein structure in egg, facilitating ???
coagulation
Milk contains casein proteins suspended in a ??? solution
colloidal
Acidic conditions cause casein to ???, forming curds
aggregate
pH affects protein ??? in milk protein
solubility
??? = simple protein extraction.
Casein precipitation
milk protein extraction Application:
Cheese production
Acid lowered pH, disrupting ??? and causing ???.
protein interactions;
aggregation
Gluten is ??? in water, while starch is ???.
insoluble;
soluble
removes soluble starch, leaving behind pure gluten.
Kneading
??? activated gluten proteins, forming a cohesive network.
Water
wheat gluten extraction:
??? were removed during washing, isolating ???
Starch granules;
gluten
Proteins in peanuts and soybeans are ??? in water but ??? in acid.
soluble;
precipitate
Proteins denatured and clumped into curds when exposed to ???
acid
When exposed to acid, soy proteins ??? into a gel-like structure, similar to tofu.
coagulated
Alteration of protein structure due to external factors like?
heat, acidity
Clumping of denatured proteins into insoluble masses.
Coagulation/Precipitation
Role of pH: Lowering pH ??? protein bonds, promoting ???
destabilizes;
precipitation
??? accelerates denaturation, causing proteins to coagulate into solid masses.
Heat
Adding ??? destabilizes casein proteins in milk, causing them to aggregate and form curds.
acid
is used in cheese production and other dairy-based applications.
Casein extraction
Kneading removes soluble ??? while leaving insoluble ??? intact for isolation.
starch;
gluten
Gluten’s ??? and ??? are essential for texture in bread-making.
elasticity and strength
Acidic conditions disrupt plant protein structure, making them ??? and ??? out.
insoluble;
precipitating
Benedict’s solution reacts with reducing sugars, causing ??? to reduce to ???, forming colored precipitates.
copper(II) ions;
copper(I) oxide
sucrose would not give a positive result unless ???, as it is a non-reducing sugar.
hydrolyzed
benedict’s test color change:
blue
no reducing sugar
benedict’s test color change:
green
trace amounts of reducing sugar
benedict’s test color change:
yellow/orange
moderate amounts of reducing sugar
benedict’s test color change:
brick red
high amounts of reducing sugar
Iodine reacts with ???, forming a blue-black complex that indicates the presence of starch.
amylose
Starch’s structure allows ??? to embed into its ???, unlike ???, which lacks this structure.
iodine;
helical formation;
sugar
Iodine interacts with amylose in ???to form a blue-black complex. ??? damaged starch granules, reducing their reactivity. Oils do not contain starch, so ??? occurred.
starch;
Cooking;
no reaction
iodine test expected color change:
starch present
blue-black
iodine test expected color change:
no starch
no change
Starch in the chewed sample was partially hydrolyzed into simpler sugars by ???.
salivary amylase
is the enzyme that breaks down starch in saliva.
Salivary amylase
Without saliva, starch in the chewed sample would remain undigested, resulting in a [stronger/weaker] reaction with iodine.
stronger
chewed cracker color change and interpretation
no color change/lighter color
starch broken down
unchewed cracker color change and interpretation
blue-black
starch present
breaks down hydrogen peroxide into water and oxygen to protect cells from oxidative damage.
Catalase
hydrogen peroxide experiment:
??? denatures catalase, preventing its enzymatic activity and stopping the reaction.
Boiling
Catalase helps organisms eliminate toxic hydrogen peroxide, maintaining ??? and preventing ???.
cellular health;
damage
○ Raw potato and apple samples bubbled due to ???.
○ Boiled potato did not bubble (reaction stopped).
oxygen release;
Catalase in the raw samples decomposed hydrogen peroxide into ??? and ???. Boiling ??? the enzyme, preventing the reaction.
water and oxygen;
denatured
Yeast undergoes ??? during fermentation.
anaerobic respiration
Fermentation is critical for ???(leavening bread with CO₂) and ??? (producing ethanol in alcohol).
baking ;
brewing
yeast fermentation of sugar:
○ Balloon ??? as CO₂ gas was produced. ○ Bubbles formed in the solution (??? taking place).
inflated;
fermentation
Yeast fermented sugar via anaerobic respiration, producing ??? and ??? as byproducts. The ??? gas expanded the balloon, demonstrating the fermentation process.
ethanol and carbon dioxide;
CO₂
what else does the yeast need for fermentation to occur and inflate the balloon?
sugar
