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Food science > Lecture 3- food chemistry > Flashcards

Lecture 3- food chemistry Flashcards

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1
Q

why do McDonalds burger not rot

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2
Q

what is water

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3
Q

what are the moisture contains of food

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4
Q

how do we measure the moisture content of foods

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5
Q

what is the chemical structure of water

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6
Q

what type of molecule is water and what does this mean

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7
Q

how many physical states does water have

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8
Q

what does water depend on

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9
Q

what is +ve & -ve role in food reactions

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10
Q

what is a polar solvent

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11
Q

what do high amounts of salts/sugars cause

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12
Q

what is function of water in food

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13
Q

water is water activity and what is the water conc in most foods

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14
Q

what is water holding capacity

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15
Q

what is moisture content

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16
Q

what foods have bound water and what food has free water and why

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17
Q

what is equation for Aw

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18
Q

what is freezing and drying a method of

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19
Q

what does an Aw below 0.65 mean

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20
Q

what does an below 0.3 mean

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21
Q

what is fat

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22
Q

how many calories are in nutrients

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23
Q

what is the function of fat

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24
Q

what 2 methods are used for finding the energy value of food

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25
Q

what is calorimetry

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26
Q

what is proximate composition

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27
Q

what is a calorie

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28
Q

how may calories in a kcal

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29
Q

How can we turn kcal into kJ

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30
Q

how is fat measured

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31
Q

what is the composition of fats (lipids, at room temp, source, high in, degree of saturation, triglycerides)

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32
Q

what is the composition of oils (lipids, at room temp, source, high in, degree of saturation)

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33
Q

what is the structure of triglycerides

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34
Q

what is the classification of fats

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35
Q

how many kcal in 1 gram of fat

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36
Q

what are cis fats

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37
Q

what are trans fats

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38
Q

what does N3 and N6 play a role in

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39
Q

what is the function of lipids in food

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40
Q

what is the physical reaction of fats

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41
Q

what is the physical reaction of fats mainly affected by

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42
Q

what chemical reactions involve double bonds

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43
Q

what chemical reactions involve ester bond

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44
Q

what is emulsion

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45
Q

what are examples of O/W products

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46
Q

what are examples o W/O products

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47
Q

what is the fat sugar seesaw

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48
Q

what is protein

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49
Q

what are insects used for

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50
Q

how many types o protein does the body have

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51
Q

why does the body need protein

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52
Q

what are the main ingredient proteins

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53
Q

what is the structure of proteins

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54
Q

what are the 8 essential amino acids and why are they needed

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55
Q

what is transamination

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56
Q

what are proteins polymers of and what does shape and function determined by

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57
Q

what are the levels of protein structure and what do they look like

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58
Q

what is protein denaturation and what causes it

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59
Q

what can denaturation result in

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60
Q

what will albumins dissolve in

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61
Q

what does globulins dissolve in

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62
Q

what is the shape of albumins and globulins

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63
Q

what is the function of albumins and globulins

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64
Q

what is the source of albumins and globulins

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65
Q

what does the protein nutritive value depend on

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66
Q

what is the Biological Value (BV) of protein

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67
Q

how much is 16% nitrogen equal to

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68
Q

what are the functions o proteins in food

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69
Q

what is the Maillard reaction and what speeds it up and what is it used in

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70
Q

what can a Maillard reaction cause a loss in

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Food science (15 decks)

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