Food Chemistry

Question 1

2- amino acid (alpha-amino acid)

Answer 1

amino acid whose carboxyl and amino group are bonded to the same central carbon atom

Question 2

Essential amino acid

Answer 2

amino acid that cannot be synthesised by the human body

Question 3

Non-essential amino acid

Answer 3

amino acid that can be synthesised by the human body

Question 4

primary structure

Answer 4

linear sequence of amino acids in a polypeptide

Question 5

secondary structure

Answer 5

arrangement of primary protein structure in a way that results in an alpha-helix or a beta-pleated sheet

Question 6

Tertiary Structure

Answer 6

overall three-dimensional structure of a protein

Question 7

Quaternary structure

Answer 7

combination of multiple polypeptide chains known as subunits

Question 8

dipeptide

Answer 8

product of a condensation reaction between 2-amino acids

Question 9

polypeptide

Answer 9

product of a condensation reaction between multiple 2-amino acids

Question 10

hydrolysis

Answer 10

breakdown of a compound by a chemical reaction with water

Question 11

metabolism

Answer 11

breakdown of food and its transformation into energy

Question 12

Denaturation

Answer 12

process where proteins lose their quaternary, tertiary and/or secondary structure due to factors such as pH and temperature change

Question 13

Active site

Answer 13

region of an enzyme wher the substrate molecule binds to the enzyme and undergoes a chemical reaction

Question 14

Substrate

Answer 14

molecule which an enzyme acts upon

Question 15

lock and key model

Answer 15

theory of enzyme activity where the substrate perfectly fits the active site of the enzyme

Question 16

Induced-fit model

Answer 16

theory of enzyme activity where ther active site slightly changes the shape to bind to the substrate

Question 17

Enzyme-substrate complex

Answer 17

name for the unit which has the substrate bonded to the active site of an enzyme

Question 18

optimal temperature

Answer 18

temperature when an enzyme activity is at its greatest

Question 19

protonation

Answer 19

gain of a proton

Question 20

deprotonation

Answer 20

loss of a proton

Question 21

acidic amino acid

Answer 21

amino acid with a carboxyl group in its side chain

Question 22

basic amino acid

Answer 22

amino acid with an amino group in its side chain

Question 23

coenzyme

Answer 23

organic molecule that attaches to the active site of an enzyme and changes the surface shape to enable the substrate to bind

Question 24

vitamin

Answer 24

organic molecules that are needed in small quantities for normal bodily functions

Question 25

essential vitamins

Answer 25

vitamin that cannot be produced by the human body and therefore must be consumed in one's diet

Question 26

non-essential vitamin

Answer 26

vitamin that can be manufactured by the human body

Question 27

carbohydrate

Answer 27

molecule made up of carbon, hydrogen and oxygen with the general formula of Cx(H20)y

Question 28

Monosaccharide

Answer 28

smallest building block of carbohydrates consisting of only on esugar molecule. e.g. glucose, fructose and galactose

Question 29

disaccharide

Answer 29

carbohydrate formed from a condensation reaction between two monosaccharides and joined by a glycosidic linkage

Question 30

polysaccharide

Answer 30

complex carbohydrate formed from the condensation of multiple monosaccharides that are joined together by glycosidic linkages

Question 31

glycosidic linkage

Answer 31

ether (-O-) linkage that joins two monosaccharides

Question 32

Aspartame

Answer 32

powerful artificial sweetener used instead of sucrose

Question 33

starch

Answer 33

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

Question 34

amylopectin

Answer 34

highly branched form of starch

Question 35

amylose

Answer 35

tightly coiled, unbranched form of starch

Question 36

cellulose

Answer 36

polysaccharides composed of beta-glucose tht is indigestible to humans and found in the cell walls of plants

Question 37

glycogen

Answer 37

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

Question 38

metabolism

Answer 38

breakdown of food and its transformation into energy

Question 39

cellular respiration

Answer 39

metabolic process by which glucose is converted into energy for cells

Question 40

glycaemic index (GI)

Answer 40

number representative of the way a food affects the blood glucose level

Question 41

amylase

Answer 41

enzyme that catalyses the hydrolysis of starch

Question 42

lactase

Answer 42

enzyme that catalyses the hydrolysis of lactose

Question 43

cellulase

Answer 43

enzyme that catalyses the hydrolysis of cellulose