Topic 2: Salt

Question 1

Lipids are made up of…

Answer 1

Hydrogen, Carbon, Oxygen

Question 2

Carbohydrates are made up of…

Answer 2

Hydrogen, Carbon, Oxygen

Question 3

Proteins are made up of…

Answer 3

Hydrogen, Carbon, Oxygen, Nitrogen

Question 4

What type of molecule makes up proteins

Answer 4

20 different naturally occurring kinds of Amino Acids

Question 5

How are amino acids joined together

Answer 5

A condensation reaction (elimination of water) results in a peptide linkage

Question 6

What is a peptide linkage?

Answer 6

an amide type of covalent chemical bond linking two consecutive alpha-amino acids from C1 (carbon number one) of one alpha-amino acid and N2 (nitrogen number two) of another

Question 7

What is a peptide chain?

Answer 7

the repeated process of peptide linkages forming a long chain that turns into a protein

Question 8

Protein primary structure?

Answer 8

just the amino acids lined up into a straight chain

the sequence of amino acids linked together to form a polypeptide chain.

Question 9

What causes the Beta pleated sheet protein secondary structure?

Answer 9

Interactions with the peptide backbone as it overlaps, the side chains may interact with each other, ie. the hydrogen (partially positive) and oxygen (partially negative which forms a hydrogen bond

Question 10

How many kinds of protein secondary structures are there?

Answer 10

2 main structures: beta-sheet (parallel and anti-parallel), alpha helix,

Question 11

What causes the secondary structure of the alpha helix protein?

Answer 11

as the peptide backbone is twisted around, the different layers of the helix start to interact with each other

Question 12

What causes Protein tertiary structure?

Answer 12

Side-chain interactions, eg. hydrophobic side-chain wants to avoid h2o

Question 13

Quarternary protein structure?

Answer 13

multiple polypeptide chains

Question 14

What is the general formula of carbohydrates?

Answer 14

Cx(H2O)y

Question 15

What carbohydrates are considered simple sugars?

Answer 15

monosaccharide and disaccharide

Question 16

What are polysaccharides?

Answer 16

formed by linking many monosaccharide units together.

Question 17

What is an example of a DIGESTIBLE polysaccharide?

Answer 17

starch (digestible)

Question 18

What is an example of an INDIGESTIBLE polysaccharide?

Answer 18

cellulose (indigestible, insoluble dietary fiber)

Question 19

What is the difference between an alpha and beta linkage

Answer 19

the alpha linkage is formed when the OH group is below the carbon-1 ring plane whereas in the beta linkage, the OH group is above the carbon-1 ring plane

Question 20

Which type of linkage (alpha or beta) is digestible?

Answer 20

alpha linkage

Question 21

What is an example of a lipid?

Answer 21

triglyceride, molecules that make up fats and oils

Question 22

What type of bonds make up triglycerides?

Answer 22

C-H and Ester ()

Question 23

How are triglycerides formed?

Answer 23

glycerol and three fatty acid molecules (palmitic acid)

Question 24

What effects does salt in food have?

Answer 24

flavor, preservation of food

Question 25

What are salts effects on health

Answer 25

helps regulate water content (fluid balance) in our body, the sodium ion is used to help electro signaling in our nervous system, and < 5g of salt per day helps reduce blood pressure and risk of cardiovascular disease, stroke, and coronary heart attack, if over that it may instead increase the risks.

Question 26

What is the purpose of adding salt when boiling beans?

Answer 26

There isn't really a good reason, as the salt does little to change the boiling point, cooking times or flavor

Question 27

What is it Brining?

Answer 27

Brining is a preparation method of soaking food in salt water (+ other seasonings) making the meat juicier before it is cooked

Question 28

what is the dissolution process of salt

Answer 28

water molecules pull the Na+ (attracted to O atom) Cl- (attracted to H atom) ions apart and surround them

Question 29

What happens when a meat is salted?

Answer 29

Through a process called diffusion, the salt moves from the surface to the inside. The dissolved salts make a highly concentrated solution in the intercellular space, drawing out the water out of the cell through osmosis

Question 30

What makes meat juicy if water is drawn out of the cell by the brine?

Answer 30

it is because the salt causes the proteins to denature (change from natural forms to unnatural) which has a better ability to hold water by coagulating into a gel (increases the temperature at which moisture loss will occur by 10 degrees)

Question 31

How are salted eggs made?

Answer 31

salt diffuses into the egg through the shell, water is drawn out via osmosis. the salt aggregates the egg white proteins solidifying the egg.