FINAL Flashcards
Hydrogen Bond
weak; connecting hydrogen from one water molecule to the oxygen of another
Glycosidic bond
carbohydrates; connects a monosaccharide to another monosaccharide
peptide bond
proteins; connects an amino acid to another amino acid
carboxyl group
lipids; connects the glycerol ‘backbone’ to the fatty acid
Carbohydrate subsections incude….
fiber, sugars, and starch
sugars can be…
monosaccharides, disaccharides, oligosaccharides, and polysaccharides
monosaccharides
glucose, galactose, and fructose
disaccharides
sucrose (glucose and fructose) lactose (glucose and galactose) maltose (glucose and glucose)
Amylose
linear structure of starch
Amylopectin
branched structure of starch
pH levels are determined by what
the number of hydroxide and hydronium ions
more hydronium (H3O) ions means the pH is
acidic
more hydroxide (OH) ions means the pH is
basic
pH scale is
0-14
pH of 0-6 means
acidic
pH of 7
neutral
pH of 8-14
basic
Maillard Browning
reaction of simple sugars and amino acid
Caramelization
high heat degradation of simple sugars
Amphoteric
means the protein may act as an acid or a base
denaturation
any change in the structure of a protein
when water becomes a gas it…
breaks all hydrogen bonds
retrogradation
crystallization of a starch gel during storage
what elements combine to make carbohydrates?
carbon, hydrogen, and oxygen
what is necessary to convert starch molecules to the SOL state
water and heat
when water can be extracted, it is called
free water
a molecule with polar covalent bonding will have a partial overall charge due to large differences in ________ of the bonded atoms
electronegativity
what can NOT be considered as a primary quality attribute of food
Viscosity
an atom needs how many electrons on its outer level?
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