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Foods > Food Chemistry > Flashcards

Food Chemistry Flashcards

1
Q

What are the 6 elements that living things are primarily made of?

A

C, H, O, N, S, P

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2
Q

The elements combine to form what compounds:

A

Carbs, proteins, water, minerals, lipids, vitamins

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3
Q

What is the most important nutrient?

A

Water

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4
Q

The human body is _____% water.

A

60-70%

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5
Q

What foods have the most water?

A

Fruit and vegetables

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6
Q

What has the ability to?

A

Form hydrogen bonds

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7
Q

Hydrogen bonds are non-covalent. True or False

A

True

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8
Q

One water molecule can form up to ___ H-bonds

A

4

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9
Q

Water forms H-bonds with other _____ components in food

A

polar

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10
Q

What is the specific heat of water?

A

4.186 joule/gram

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11
Q

What is high latent heat?

A

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

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12
Q

What increases kinetic energy?

A

Increasing temperature

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13
Q

Higher elevations= lower pressure

A

True

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14
Q

BP drops 1 degree for every 500 ft increase

A

True

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15
Q

What are true solutions?

A

Solutes completely dissolve and will not precipitate. Examples: Carbonated water and alcoholic beverages

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16
Q

What are Colloids?

A

Particles are too large to truly dissolve
Example: Milk, butter

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17
Q

What are suspensions?

A

Very unstable, particles will eventually settle out
Examples: Oil and vinegar dressing

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18
Q

What is bound water?

A

Bound water is incorporated into the chemical structure of other food components

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19
Q

What are the functions of water in food?

A

Heat transfer medium, solvent, and a medium

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20
Q

What are carbs?

A

Sugars, starches, and fibers of food

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21
Q

What is the primary source of carbs?

A

Plants

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22
Q

Monosaccharide

A

1

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23
Q

Disaccharide

A

2

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24
Q

Oligosaccharides

A

3-10

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25
Q

Polysaccharides

A

More than 10

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26
Q

What breaks down sucrose?

A

Sucrase

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27
Q

What breaks down maltose

A

Maltase

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28
Q

What breaks down lactose?

A

Lactase

29
Q

What are two types of starches in plants?

A

Amlyopectin and amylose

30
Q

What is starch in animals?

A

Glycogen

31
Q

Examples of Hexoses

A

Glucose, Fructose, and Galactose

32
Q

Examples of Pentoses

A

Ribose and Arabinose

33
Q

Is fiber digestible?

A

No

34
Q

What makes up sucrose?

A

glucose and fructose

35
Q

What makes up lactose?

A

glucose and galactose

36
Q

What makes up maltose?

A

glucose and glucose

37
Q

Example of sucrose

A

Table sugar

38
Q

Example of lactose

A

Milk sugar

39
Q

Example of maltose

A

Malt sugar

40
Q

Where do you find raffinose and stachyose?

A

Beans

41
Q

What is amylose?

A

A straight-chain

42
Q

What is amylopectin?

A

A branched-chain

43
Q

Where is dietary fiber fermented?

A

The colon

44
Q

What are common fibers?

A

Cellulose

45
Q

What are vegetable gums?

A

Thickeners/ gelling agents

46
Q

What do stabilizers do?

A

Control crystal growth

47
Q

What do emulsifiers do?

A

Prevent dispersed ingredients from separating

48
Q

What happens to glycogen during slaughtering?

A

Lactic acid

49
Q

Fats are what a room-temperature?

A

Solids

50
Q

Oils are what are room-temperature?

A

Liquids

51
Q

Where are fats usually derived?

A

Animals

52
Q

Where are oils usually derived?

A

Plants

53
Q

What are the three types of lipids?

A

Triglycerides, phospholipids, and sterols

54
Q

Do saturated fatty acids have double bonds?

A

No

55
Q

What affects melting temperature?

A

Degree of unsaturation

56
Q

Unsaturated fats are typically what at room temperature.

A

Liquids

57
Q

Saturated fats are typically what at room temperature

A

Solids

58
Q

What do proteins contain?

A

Nitrogen

59
Q

What are the building blocks of proteins?

A

Amino acids

60
Q

What is an example of complete protein?

A

Animal proteins

61
Q

What is an example of an incomplete protein?

A

Plant proteins

62
Q

An example of complementary proteins

A

Rice and Beans

63
Q

What is important in meat tenderization, cheese production, browning, and beer production?

A

Enzymatic rxns

64
Q

Do micronutrients provide energy?

A

No

65
Q

What are fat-soluble vitamins?

A

K,A,E,D

66
Q

What are water-soluble vitamins?

A

C and B complex

67
Q

What is it called when you add nutrients that are not originally present in the food?

A

Fortified

68
Q

What is it called when you add nutrients back to the food after they are lost in processing?

A

Enriched

69
Q
A

Foods (17 decks)

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