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Chemist's Kitchen > Topic 2: Salt > Flashcards

Topic 2: Salt Flashcards

1
Q

Lipids are made up of…

A

Hydrogen, Carbon, Oxygen

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2
Q

Carbohydrates are made up of…

A

Hydrogen, Carbon, Oxygen

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3
Q

Proteins are made up of…

A

Hydrogen, Carbon, Oxygen, Nitrogen

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4
Q

What type of molecule makes up proteins

A

20 different naturally occurring kinds of Amino Acids

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5
Q

How are amino acids joined together

A

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

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6
Q

What is a peptide linkage?

A

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

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7
Q

What is a peptide chain?

A

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

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8
Q

Protein primary structure?

A

just the amino acids lined up into a straight chain

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

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9
Q

What causes the Beta pleated sheet protein secondary structure?

A

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

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10
Q

How many kinds of protein secondary structures are there?

A

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

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11
Q

What causes the secondary structure of the alpha helix protein?

A

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

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12
Q

What causes Protein tertiary structure?

A

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

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13
Q

Quarternary protein structure?

A

multiple polypeptide chains

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14
Q

What is the general formula of carbohydrates?

A

Cx(H2O)y

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15
Q

What carbohydrates are considered simple sugars?

A

monosaccharide and disaccharide

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16
Q

What are polysaccharides?

A

formed by linking many monosaccharide units together.

17
Q

What is an example of a DIGESTIBLE polysaccharide?

A

starch (digestible)

18
Q

What is an example of an INDIGESTIBLE polysaccharide?

A

cellulose (indigestible, insoluble dietary fiber)

19
Q

What is the difference between an alpha and beta linkage

A

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

20
Q

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

A

alpha linkage

21
Q

What is an example of a lipid?

A

triglyceride, molecules that make up fats and oils

22
Q

What type of bonds make up triglycerides?

A

C-H and Ester ()

23
Q

How are triglycerides formed?

A

glycerol and three fatty acid molecules (palmitic acid)

24
Q

What effects does salt in food have?

A

flavor, preservation of food

25
Q

What are salts effects on health

A

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.

26
Q

What is the purpose of adding salt when boiling beans?

A

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

27
Q

What is it Brining?

A

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

28
Q

what is the dissolution process of salt

A

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

29
Q

What happens when a meat is salted?

A

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

30
Q

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

A

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)

31
Q

How are salted eggs made?

A

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

Chemist's Kitchen (8 decks)

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