Introduction

Question 1

When the did study of chemistry develop?

Answer 1

In the 1800s

Question 2

What is the differentiating factor between lipids and carbohydrates/proteins?

Answer 2

Lipids: fat-soluble

Carbohydrates/Proteins: water-soluble

Question 3

When did food science develop as a field of expertise?

Answer 3

In the 1970s

Question 4

What is the problem with Olestra?

Answer 4

• Easy to abuse of since it is calorie free

- Becomes a laxative

Question 5

What is Simplesse? What is it made of?

Answer 5

• Protein-based

- Fat substitute

Question 6

What are the four principle elements found in food?

Answer 6

H, C, O, N

Question 7

What are covalent bonds?

Answer 7

• Sharing one or more pairs of electrons

- Very strong, not easily broken in food

Question 8

What are ionic bonds? How are they found in the body?

Answer 8

• Cations (+) and anions (-)
• Easy to dissolve in water since they are salts
• Always found dissolved in our bodies

Question 9

What are hydrogen bonds?

Answer 9

• Compounds containing O or N with covalently bonded hydrogen will form a hydrogen bond with another hydrogen
• Very weak bond

Question 10

What does this correspond to?

NH2-CHR-COOH

Answer 10

General structure of an amino acid

Question 11

What does this correspond to?

CH3-(CH2)n-COOH

Answer 11

General structure of a fatty acid

Question 12

What functional groups are responsible for making french fries taste delicious? Why do cheap restaurants have better fries?

Answer 12

• Aldehydes and ketones
• Restaurants that do not change their oils often have better fries
• Oils that are degraded will generate aldehydes and ketones

Question 13

Which functional group smells bad?

Answer 13

Sulfur

Question 14

What is the functional group of acids? Do they gain or lose protons?

Answer 14

• Carboxylic acid (COOH)

- Donate (lose) protons

Question 15

What is the charge of anion? What is the charge of cation?

Answer 15

Anion: -
Cation: +

Question 16

What is the amino group? What is ammonia? Do they gain or lose protons? Are they acidic or basic?

Answer 16

• NH2
• Ammonia: NH3
• Basic
• Gain protons

Question 17

How would you get rid of the smell of fish on your hands?

Answer 17

• Lemon juice will get rid of the amines

- Acidifies the amine, which will turn it into a water-soluble material that will wash off your hands

Question 18

Which functional group do alcohols contain?

Answer 18

Hydroxyl (-OH)

Question 19

Name an example of a lipid and a vitamin that contains OH groups.

Answer 19

• Lipid: cholesterol

- Vitamin: retinol, calciferol

Question 20

What is the functional group of the aldehyde group?

Answer 20

• -CHO

Question 21

Aldehydes can be formed from ____________ and generally have very low _________

Answer 21

• lipid oxidation

- sensory thresholds

Question 22

What are the three types of covalent linkages? Which compounds are they found in?

Answer 22

• Ester linkages (in lipids)
• Peptide linkages (in proteins)
• Glycosidic linkages (in sugars)

Question 23

In food fats, fatty acids are attached to glycerol molecules through what is called an _______ linkage

Answer 23

ester

Question 24

In proteins, individual amino acids are attached to each other through what is called a ________ linkage

Answer 24

peptide

Question 25

How are peptide bonds formed?

Answer 25

• Through a condensation reaction (loss of water)
• COOH loses an OH
• NH2 loses an H

Question 26

What is the difference between alpha and beta glycosidic bonds?

Answer 26

• Alpha: the H groups point in the same direction

- Beta: the H groups point in opposite directions

Question 27

Is sucrose sweeter than glucose and fructose?

Answer 27

Glucose and fructose is sweeter than sucrose

Question 28

What are the two main types of chemical reactions?

Answer 28

1) Enzymatic

2) Non-enzymatic