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FST 10 > Midterm 2 > Flashcards

Midterm 2 Flashcards

Midterm 3

1
Q

Everything the size of an atom or larger is…

A

a chemical or a collection of chemicals, has a chemical name

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2
Q

Macronutrients are the bulk of our diet: T or F?

A

True

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3
Q

Carbohydrates

A

Energy (~4.5 Cal/g)
Carbon (to make other things)
Fiber (no energy)
Sometimes Taste

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4
Q

Suffix of sugars:

A

-ose

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5
Q

Examples of sugars:

A

glucose, galactose, fructose

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6
Q

How are sugars classified?

A

By the number of carbon atoms they have.

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7
Q

What are most foody sugars made of?

A

Hexoses

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8
Q

Hexose structure and n number:

A

Cn(H20)n

n=6

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9
Q

Carbohydrates:

A

Disaccharide composed of 2 monosaccharides: glucose & fructose
dextrose & levulose
grape sugar & fruit sugar

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10
Q

Molasses:

A
  • Concentrate juices from sugar-bearing plants(sugar cane)
  • Contains more than just simple sugars
  • Various grades & darkness in color
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11
Q

Raw Sugar:

A

-not 1st crystallization of sugar from boiling down(concentrate) sugar cane extract –> “crystallized cane extract”

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12
Q

Brown Sugar:

A
  • more taste and flavor than white sugar

- holds moisture

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13
Q

Refined sugar:

A
  • Chemical name: Sucrose
  • white table sugar: sucrose
  • only taste is sweetness
  • keeps indefinitely
  • source of nutritive energy
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14
Q

T or F: The history of slavery in the New World is tied to sugar harvesting, production, fermentation?

A

True

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15
Q

Corn Syrup:

A
  • hydrolyzed by acids & enzymes
  • less sweet than sucrose
  • hygroscopic
  • mixture of polymers and fragments
  • crystallization of sugars
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16
Q

Suffix of Enzymes:

A

-ase

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17
Q

Examples of Enzymes:

A

Invertase, lipase, oxidase

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18
Q

Honey:

Sucrose + H20 –> Glucose + Fructose

A

-sucrose form plants converted from disaccharide to 2 monosaccharides by “invertase”

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19
Q

Process of adding hydrogen to molecules:

A

Hydrogenation

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20
Q

Hydrolysis:

A

process of splitting a molecule apart and adding the equivalent of a water molecule to the products.

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21
Q
  • 5 carbon sugar alcohol
  • sweetness of sucrose
  • anti & non-cariogenic properties
  • not regulated by insulin
A

Xylitol

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22
Q

Xylitol Example:

A

Trident

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23
Q

What are the issues with artificial sweeteners?

A

safety concern, implied weight control

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24
Q

Acesulfame-K:

A
  • used in baked goods, frozen deserts, candies, and beverages
  • sweeter than sugar/calorie free
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25
Q

Aspartame:

A

-aspartic acid, phenylalanine

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26
Q

General uses of fats and oils:

A 
foods
soaps
candles
paints
lubricants
bio-diesel
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27
Q

Glycerol building blocks?

A

Fattty acids

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28
Q

Roles of fats:

A 
Energy source
Texture
Adipose
Essential fattty acids
Fat soluble vitamins: A, D, E, K
Flavor
Heat transfer
Fatty acid isomers (trans fats)
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29
Q

Calorie

A

Amount of energy it takes to raise water 1 degree C

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30
Q

Recommendation for fat intake:

A

Eat less than 35% of diet in fats and oils

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31
Q

Triglyceride hydrolysis:

A
  • Using water to break off bonds

- Use enzymes to break down lipids called lipase

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32
Q

Vegetable oil:

A

triglyceride extracted from a plant

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33
Q

What is the largest in quantity of all edible oils?

A

Soybean oil

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34
Q

Palm oil:

A

Largest quantity of all vegetables in the world

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35
Q

Mechanical extraction:

A

“crushing” or ““pressing”, used to produce more traditional oils

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36
Q

Solvent extraction:

A

Most common solvent is petroleum-derived hexane

  • Used for “newer” industrial oils
    - -> soybean & corn oils
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37
Q

How is the oil separated from the seed?

A

By using solvents (hexane)

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38
Q

By what process is water and oil extracted from the fruit?

A

Centrifugation

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39
Q

Whats the difference between a fat and an oil?

A
  • Fats are semi-solids at room temp

- oils are liquid at room temp

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40
Q

When discussing fats, labeling is based on:

A

% by weight

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41
Q

What does diluting water do?

A

Decreases the % fat(by weight)

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42
Q

Does diluting the water change the % of calories from fat?

A

No

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43
Q

Low fat type: Simplesse

A
  • made from dairy & egg proteins
  • can be powder
  • 1 cal vs. 9 cal
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44
Q

Low fat type: Olestra

A

-Chemically bonded fatty acids into sugar molecules

so large they’re indigestible, pass through and do not absorb

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45
Q

Physical properties of fatty acids:

A
  • Sat. fatty acids have high melting points= ~+65 degree C(fat)
  • Mono-unsat. fatty acids have low M.P. = ~+10 degree C(oil)
  • Poly-unsat. fatty acids have even lower M.P. =~-10 degree C(oil)
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46
Q

Examples of Saturated fatt acids:

A 
Cocoa butter
Butter
Dairy Fats
Lard
Tallow
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47
Q

Examples of Monounstaurated fatty acids:

A

Olive

Canola

48
Q

Examples of Polyunsaturated fatty acids:

A

Omega 6: corn, Sunflower

Omega 3: Linseed, fish

49
Q

Triglycerides from plants & animals:

Chocolate:

A

Beef: 50% sat. 50% unsat.
Cocoa: 60% sat. 40% unsat.

50
Q

Cocoa butter forms how many crystals?

A

6–>most stable

51
Q

Tempering:

A

Describes controlled crystal formation in chocolate

52
Q

Beta crystals

A

have higher M.P.(doesn’t melt on your fingers), keeps chocolate stable

53
Q

Glucose:

A

Monosaccaharide
Hexose
Sweet
Relation to other sugars

54
Q

Maltose:

A

“malt sugar”
prepared by yeasts or enzymes acting upon starches
disaccharide of 2 glucose moieties

55
Q

Lactose:

A

disaccharide from mammalian milks

  • composed of glucose & galactose
  • Low Solubility
56
Q

Country with most cheese consumption?

A

Greece

57
Q

A polysaccharide:

A

a polymer of many sugar moieties (glucose)

58
Q

High temp=?

A

soluble form

59
Q

When do starch granules swell and fill with water?

A

When heating

60
Q

What forms upon heating starch?

A

a sol(solution)

61
Q

How does instant chocolate thicken without heat?

A

It has been pre-gelatinized starch, which is also chemically modified to assist in dissolving and prevent rapid retrogradation

62
Q

What is a gel?

A

Mostly solvent(water) inside a network of polymer

63
Q

What is retrogradation?

A

The realignment of the starch polymers that causes the expulsion of water

Causes the staling of bread

64
Q

Less retrogradation:

A

More amylopectin

65
Q

Starches with high amylopectin are called:

A

“waxy”

ex: corn starch

66
Q

Amalyze:

A

Enzyme used to breakdown starch

67
Q

2 major types of analyze:

A

alpha-a random attack

beta-cleaves off maltose

68
Q

Malting process in brewing:

A

Starch in barely is broken down to maltose and glucose in order for yeast to ferment starch into alcohol

69
Q

Dietary fiber:

A

Edible parts of plants or analogous carb that are

  • resistant to digestion & absorption in small intestine with complete or partial fermentation in the large intestine
  • includes polysaccharides, oligosaccharides, lignin, & associated plant substances
70
Q

Fiber

A

provides bulk to help move material through the intestinal tract

71
Q

Insoluble fiber:

A
  • undigestible (cellulose)
  • acts as bowel irritant
  • draws water out into lumen
  • cleans out lower GI- linked to less colon cancer
72
Q

Soluble fiber:

A
  • partially digestible (Gums, Pectins)
  • lowers cholesterol concentration
  • more chol. converted to bile salts
  • chol. pulled from bloodstream
73
Q

Cellulose:

A
  • starch-like

- indigestible by mammals except in small broken down forms like simple glucose sugars

74
Q

Hemi-cellulose:

A

component of dietary fiber

75
Q

Pectins:

A

What cements plant walls together
-When plant cells are heated, they release broken “chunks” of the cell wall pectin to form smaller molecules that we call ordinary pectin

76
Q

Where is pectin digested?

A

bacteria in small intestine

77
Q

Bran:

A

Hard outer layer of grain made of aleurone& pericarp

78
Q

Where is the fiber contained?

A

Pericarp

79
Q

Which of the following is/are not polymers?

a) amylose
b) polysaccharides
c) amylopectin
d) xylitol
e) dextrin

A

d) xylitol

80
Q

Bread left in the fridge will quickly:

a) mold
b) gelatinize
c) undergo birefringence
d) retrograde
e) form a sol

A

d) retrograde

81
Q

How are starch and Cellulose similar?

a) both are digestible to humans
b) both are indigestible to humans
c) both have branched structures
d) sugar linkages are the same
e) both are made from glucose moieties

A

e) both are made from glucose moieties

82
Q

Dietary fiber is digestible. T or F

A

False

83
Q

Cellulose is composed of many ___ molecules.

a) lactose
b) glucose
c) galactose
d) maltose
e) sucrose

A

Glucose

84
Q

Which is not considered a component of dietary fiber?

a) cellulose
b) hemicellulose
c) amylopectin
d) pectin
e) maltodextrins

A

c) amylopectin

85
Q

Which is not digestible?

a) amylose
b) starch
c) protein
d) pectin
e) amylopectin

A

d) pectin

86
Q

A polysaccharide consisting of “animal starch.”

a) cellulose
b) pectin
c) glycogen
d) hemicellulose
e) amylose

A

c) glycogen

87
Q

Which describes the distribution of fat throughout meat tissue?

a) myoglobin
b) polymorphism
c) cellulite
d) marbling
e) retrogradation

A

d) marbling

88
Q

Which meat grade below has the greatest amount of marbling?

a) select
b) utility
c) standard
d) cutter
e) choice

A

e) choice

89
Q

This many calories are found in one gram of frat:

a) 1
b) 3
c) 4
d) 4.6
e) 9

A

e) 9

90
Q

Diluting a food with water will ___ the % calories from fat.

a) increase
b) decrease
c) not change
d) exponentially increase
e) exponentially decrease

A

c) not change

91
Q

What causes the formation of “chunky butter”?

a) retrogradation
b) improper churning
c) making butter from non-fat milk
d) different forms of fat crystals
e) low humidity storage

A

d) different forms of fat crystals

92
Q

Which vitamin is not fat soluble?

a) A
b) C
c) D
d) E
e) K

A

b) C

93
Q

Saturated fatty acids have _____ double bonds.

a) 0
b) 1
c) 2
d) 3
e) -3

A

a) 0

94
Q

When you leave chocolate for weeks on counter, why does it looks different?

A

Type 5 crystals reform into type 6 crystals

95
Q

Adipose tissue

A

fat marbling in meat. (white)

96
Q

Fats: What is USDA grading based on?

A

fat distribution

97
Q

Essential fatty acids:

A

Linoleic
Linolenic
Arachidonic

98
Q

Prostaglandins, Leucotrienes, Throomboxanes:

A

molecules important in controlling hormone levels and parts of immune system

99
Q

Heat transfer:

A
  • large molecules do not evaporate

- heat transfer with hot fat is fying

100
Q

What good are proteins?

A

-source of amino acids
-source of calories(energy)
-structural
-receptors
-transporters
-enzymes
etc.

101
Q

Cal:

A

1 Cal= 1000 kCal

102
Q

Fiburous proteons:

A

insoluble in water, structural(muscle, connective tissue, hair)

103
Q

Globular proteins:

A

soluble in water (egg, dairy, enzymes, myoglobin)

104
Q

Membrane(not water soluble):

A

transporters, receptors

105
Q

What is the sequence of amino acids determined by?

A

mRNA

106
Q

Adding water to break a covalent bond so we can absorb the simple amino acid:

A

Hydrolysis

107
Q

What results from hydrogen bonding between amino acids within protein?

A

structure

108
Q

Denatured proteins:

A

proteins are unfolded and hanging

109
Q

Coagulated proteins:

A

hanging but wrapped and stuck together

110
Q

Example of coagulation:

A

cooking an egg–>the more you cook it the more solid it forms

111
Q

2 degree structure

A

alpha helix, beta strand

112
Q

3 degree structure:

A

alpha helix and beta strand folding together

113
Q

Myosin:

A

myosin in molecules does not work isolated by itself

114
Q

Prolamins:

A

storage protein

115
Q

Glutelins:

A

storage protein

116
Q

Albumins & Globulins:

A

cellular proteins, enzymes

117
Q

Higher concentration of gluten protein:

A

creates a stronger dough

FST 10 (2 decks)

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