Food chem: carbohydrates, fats and calorimetry

Question 1

Starch

Answer 1

polysaccharide made up of multiple α-glucose monosaccharides. Starch can exist in two forms: amylopectin and amylose

Question 2

Amylopectin

Answer 2

highly branched form of starch

Question 3

Amylose

Answer 3

tightly coiled, unbranched form of starch

Question 4

Cellulose

Answer 4

polysaccharide composed of β-glucose that is indigestible to humans and found in the cell walls of plants

Question 5

Glycogen

Answer 5

highly branched polysaccharide made up of glucose monosaccharides that is used by animals for energy storage

Question 6

Monounsaturated Fatty Acid

Answer 6

 fatty acid which contains only one carbon-carbon double bond

Question 7

Polyunsaturated Fatty Acid

Answer 7

fatty acid which contains more than one carbon-carbon double bond in the molecule

Question 8

Saturated Fatty Acid

Answer 8

fatty acid which contains only carbon-carbon single bonds in the molecule

Question 9

Emulsion

Answer 9

mixture of liquids where one liquid is usually not soluble in the other

Question 10

Oxidative Rancidity

Answer 10

 series of chemical reactions involving the deterioration of fats and oils resulting in food with an unpleasant odour and taste

Question 11

Antioxidant

Answer 11

compound that prevents oxidative rancidity of fats and oils