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chem 102 > midterm > Flashcards

midterm Flashcards

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1
Q

Orthonasal olfaction

A

smelling an aroma that enters your nose via your nose

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2
Q

Retronasal olfaction

A

smelling an aroma that enters your nose via your mouth

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3
Q

The 5 Tastes

A 
Sweet
Sour
Bitter
Salty
Umami (Glutamic acid → monosodium glutamate (MSG))
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4
Q

Four Major Food Molecules

A

Carbohydrates
Proteins
Lipids (oils and fats)
Water

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5
Q

Scientific Method

A

Hypothesis

  • Becomes scientific hypothesis when it can be tested through experiments (testable guess)
  • Scientific law
  • Scientific theory
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6
Q

Hypothesis

A

a suggested observation for an observable phenomenon

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7
Q

Scientific law

A

when a hypothesis has been tested and supported by experimental data over and over again and has not been contradicted

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8
Q

Scientific theory

A

a well-tested hypothesis that unifies a broad range of observations within the natural world

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9
Q

Carbohydrates

A
  • Main function: provide energy
  • Provides 4 calories of energy per gram
  • Glucose = blood sugar = sugar your body uses to get energy
  • Categories: sugars, starches, and cellulose
  • Produced by plants for structural material (cellulose)
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10
Q

Simple carbs

A

Monosaccharides

disaccharides

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11
Q

Monosaccharides

A

(1 unit) - ring: 6 members
Glucose
Fructose

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12
Q

Disaccharides

A

(2 mono together) - ring: 5 members
Sucrose
Lactose

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13
Q

Complex carbs

A

Polysaccharides (many)

  • Starch: produced by plants to store the glucose formed during photosynthesis
  • —2 types: Amylose, Amylopectin
  • Glycogen
  • Cellulose
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14
Q

Physical Properties

A

observable properties that do NOT involve a substance’s potential for undergoing some type of change in chemical makeup

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15
Q

Chemical Properties

A

properties that DO involve a potential for change in a sample’s chemical makeup

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16
Q

Ways to tell if a Chemical Reaction (change) has occurred

A 
Heat released or absorbed
Color change
Gives off light
Forms a precipitate
Gives off a gas
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17
Q

Atom

A

simple unit of which all matter is composed

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18
Q

Element

A

a substance on periodic table of one type of atom

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19
Q

Molecule

A

2 or more atoms connected together

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20
Q

Compound

A

2 or more atoms of different elements (combined in a specific ratio)

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21
Q

Solid

A

close interaction, little movement (do not fill container)

22
Q

Liquid

A

move relative to each other (spreads to fill boundaries of container)

23
Q

Gas

A

move independently (fills entire container, far apart)

24
Q

Pure Substance

A

chemical that cannot be separated into simpler components by ordinary physical means
- Atoms, elements, molecules, compounds

25
Q

Mixtures

A

2 or more pure substances mixed together

26
Q

Homogeneous mixture

A

same throughout down to molecular level

27
Q

heterogeneous mixture

A

different throughout

28
Q

Colloid

A

a special type of heterogeneous mixture that is so finely particulated, it appears homogeneous

29
Q

Density

A

a measure of how tightly matter is packed

Mass / volume

30
Q

Temperature

A

A measure of molecular motion

Temp of liquid usually higher than solid because of more molecular movement

31
Q

Polarity

A
  • one oxygen and 2 hydrogen atoms share electrons unevenly
  • Creates slightly positive and slightly negative regions, and opposite charges attract
  • So, water molecules are very attracted to each other, and to other molecules that contain charges
32
Q

Hydrogen bonding

A

dotted lines show attractions between water molecules
Can occur between an O, N, or F atom, and an H that is attached to a different O, N, or F atom
Every atom in water can participate in H bonding

33
Q

Properties of water based on structure

A
  1. Solid water (ice) is less dense than liquid water
  2. Water has an abnormally high boiling point (for its size)
  3. Liquid water absorbs a lot of heat as it vaporizes into steam; steam releases a lot of heat as it condenses into liquid water
  4. Water is good at dissolving other substances
34
Q

Acids

A
  • chemical compounds that generate H3O+ ions when dissolved in water
35
Q

Hydrophobic

A

High HC to hetero ratio
Molecules that have aromas
Fat- soluble
“Blooming spices”

36
Q

Hydrophilic

A

water- soluble

low HC to hetero ratio

37
Q

Lipids

A

Chemicals necessary for life that dissolve on organic (hydrophobic) solvent
Provides 9 Cal/gram

38
Q

Smoke point

A
  • decomposition and combustion of oil under high heat
  • Related to shape and size of oil
  • Lower than boiling point
39
Q

Phospholipid

A 
Hydrophobic tail (non-polar, “water fearing”)
Hydrophilic head (ionic, “water loving”)
40
Q

Emulsification

A

By high rate of stirring/ shear
Chemical ingredient - emulsifier
Ex: Mayonnaise

41
Q

Hydrophobic attractions

A

between nonpolar molecules

Weaker interactions between molecules ( ~ similar sizes, by # of carbons)

42
Q

Hydrophilic attractions

A

Hydrogen bonding
Attractions between ions and polar molecules
Attractions between polar molecules

43
Q

Physical properties:

A

The greater the interactions between molecules (hydrophilic), the higher the:
Boiling point
Melting point
Viscosity
Solubility also affected (like dissolves like)

44
Q

Types of attractions between molecules

A
  1. Attractions between polar molecules
  2. Attractions between ions and polar water
  3. If molecule contains F, O, and/or N, and a second molecule contains F, O, or N, then those molecules can hydrogen bond
45
Q

Acids

A

Taste sour

  • Have pH < 7
  • If organic, contain carboxylic acid group (COOH)
  • H in front or a COOH in back of formula
  • React with carbonate- containing compounds to make
  • CO2 and H2O and a salt
  • React with bases to make salt and water
    • Generate H3O + in water
46
Q

Bases

A
  • Taste bitter
  • Have pH > 7
  • Generate OH - ions in water
  • If organic, contain an amine group (N with 3 single bonds, but not C=O)
  • React with acids to make a salt and water
47
Q

Organic Acids

A

Contain a carboxylic acid group - COOH or CO2H
*** RECOGNIZE STRUCTURE
Acetic acid ** (in vinegar)

48
Q

“Strong” vs. “Weak” acids

A

Dissociation: “breaks into ions”
Strong: 100% dissociation
HCl (stomach acid)*
Weak: «< 100% dissociation
Acetic acid (food) HCN?
Difference between a strong and a weak acid:
Strong: put HCl into water, get a lot of H, a lot of Cl, and no HCl
Weak: put HCN into water, small amount break into H + and CN -, and most will remain as HCN

49
Q

Acid-Base indicator

A
  • substance that changes color in a specific pH range
  • Tend to be big molecules
  • Lots of double bonds→ color
  • Different forms of indicators have different colors
    Ex: cabbage juice indicator dye from activity
50
Q

Lactase enzyme lab

A

acidity increases enzyme activity
enzymes break down their specific sugars better than other sugars
warm temperature increases enzyme activity

chem 102 (2 decks)

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