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FOODS > FOOD CHEM PART 1 > Flashcards

FOOD CHEM PART 1 Flashcards

1
Q

what are the six elements that make up almost all living things

A

carbon, hydrogen, nitrogen, oxygen, phosphorus, sulfur

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2
Q

how are molecules/compounds formed

A

when elements combine

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3
Q

what are the six groups of molecules/compounds

A

protein, lipid, vitamins, minerals, water, carbs

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4
Q

what is the most important nutrient

A

water

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5
Q

why is water essential for life

A

needed for digesting, absorbing, transporting, metabolizing, and excreting nuutrients

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6
Q

how much of the human body is water

A

60-70%

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7
Q

what foods have the most water

A

fruits/veggies (70-95%), milk (90%), (meats 70%)

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8
Q

describe the chemical structure of water

A

one oxygen atom covalently bound to two hydrogen atoms; O -2 charge and H+1 charge so neutral overall charge, but the charges aren’t uniformly disturbed

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9
Q

describe hydrogen bonds

A

noncovalent bonds that form between the slightly positive H of one molecules and slightly negative O of another molecules

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10
Q

how many H-bonds can one water molecule form

A

up to 4

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11
Q

what would happen to water without H-bonds

A

would be gas at room temp

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12
Q

when does water form H-bonds?

A

with other polar components in foods (sugars, proteins, etc)

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13
Q

what are the unique properties of water that H-bonding gives rise to

A

high specific heat + high latent heat

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14
Q

whats high specific heat

A

amount of heat required to raise the temp of 1g of substance 1C and water’s is 4.186 joule/gram which is higher than any other common substance

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15
Q

describe high latent heat

A

amount of energy released or absorbed for a substance to undergo a phase change

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16
Q

what happens when you increase temp of water

A

increases kinetic energy

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17
Q

whats the relationships between elevation and boiling point

A

increasing elevation decreases boiling point

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18
Q

how does cooking change at higher elevatiions

A

lower pressure, takes longer to cook

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19
Q

whats boiling point

A

temp at which vapor pressure of liquid = external pressure surrounding the liquid

20
Q

describe BP dropping

A

drops 1F for every 500 ft inc

21
Q

what do pressure cookers do

A

reduce cooking time buy increasing pressure and allowing liquid water to reach higher temps

22
Q

describe dispersions + name the three types

A

mixtures containing particles (solid, liquid, gas) dispelled in a continuous phase; true solutions, colloids, suspensions

23
Q

what are true solutions

A

smallest particles size; solutes completely dissolve and will not precipitate (like carbonated water or alcohol)

24
Q

what are colloids

A

particles too large to truly dissolve (emulsions, gels, foams)

25
Q

what are suspensions

A

biggest particle size; very unstable, particles will eventually settle out (like oil and vinegar dressing)

26
Q

what are ionizations

A

solutes ionize into electrically charged ions, so like NaCl -> Na + Cl

27
Q

what are pH changes

A

water can participates in ace-base rxns

28
Q

whats hydrolysis

A

water breaks chemical bond

29
Q

whats CO2 release

A

baking powder needs water to release CO2

30
Q

differentiate between bound and free water

A

bound water incorporated into chemical structure of other food components, not readily removed or available

31
Q

what are the functions of water in food

A

heat transfer medium (because of water’s high specific heat), solvent, medium for chemical rxns

32
Q

what are carbs

A

sugars, starches and fibers of food; contribute to sweetness, color, texture and fermentatin

33
Q

what is the primary source of carbs

A

plants

34
Q

how are carbs synthesized

A

through photosynthesis

35
Q

what are carbs made up of + how are they classified

A

CHO, mono, di, sligo (3-10), poly saccharides (more than 10)

36
Q

what are the two categories of polysacchardes

A

digestible + undigestible

37
Q

what are some digestible carbs

A

starch (plants) - amylose and amylopectin
glycogen (animals)

38
Q

what are some undigestible carbs

A

fiber (cellulose, pectin, gums)

39
Q

what are the four categories of monosaccharides

A

pentoses (5 C), hexoses (6C), fructose, galactose

40
Q

what are the types of pnetose

A

ribose + arabinose

41
Q

what are the types of hexose

A

glucose

42
Q

what are the types of fructose

A

free form in fruits and honey; sweetest

43
Q

whats galactose

A

rarely in free form; part of lactose

44
Q

what are the three types of disaccharides +DESCRIBE

A

sucore (glucose + fructose - table sugar), lactose (glucose + galactose - milk sugar), maltose (glucose + glucose - malt sugar)

45
Q

what are the most common oligosaccharides

A

raffinose and stachyose (found in beans, not well digested)

46
Q

what are fructo-oligosacchardies

A

short chains of fructose founf in fruits and veggies; prebiotic

47
Q

what are olgosaccharides

A

used as bulking agents and fat replacers in commercial foods

FOODS (47 decks)

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