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Decks in this class (31)
Introduction
When the did study of chemistry d...,
What is the differentiating facto...,
When did food science develop as ...
28
cards
Lipids I
What are lipids soluble in give e...,
What are the three major classes ...,
What are simple lipids
115
cards
Lipids II
What is a simple triglyceride giv...,
What are mixed triglycerides how ...,
There are no simple analytical me...
78
cards
Lipids III
Differentiate simple and mixed tr...,
What does the triglyceride stearo...,
What is a simple analytical metho...
110
cards
Lipids IV
How is the solid fat content comm...,
What is dilatometry based on,
How does dilatometry work
75
cards
Lipids V
What is hydrogenation,
What are the two functions of hyd...,
How is hydrogenation achieved wha...
40
cards
Lipids VI
What is saponification,
What is the saponification value,
How do you determine the saponifi...
130
cards
Lipids VII
What is the major function of tru...,
What other mechanisms can decreas...,
What is the most important mechan...
93
cards
Lipids VIII
What is the of tg in milk fat,
Why are sterols necessary in milk...,
What are the main fatty acids in ...
68
cards
Lipids Images
What is this image,
What is this image,
In
67
cards
Midterm Review
What is the difference in terms o...,
In phospholipids what is the stru...,
In phospholipids what is the stru...
178
cards
Proteins I
______ flavors can arise in prote...,
Aromatic amino acids are largely ...,
What repeating sequence of polar ...
118
cards
Proteins II
Proteins that are made up of only...,
Proteins of most interest from a ...,
_________ are proteins that are s...
135
cards
Proteins III
__________ contains 12 solids of ...,
Milk proteins have high nutritive...,
Milk proteins can be categorized ...
160
cards
Proteins IV
Red meat does not include ______,
Most of the meat consumed is from...,
The red to reddish pink color of ...
186
cards
Proteins V
Connective tissue are also called...,
___________ transmit the mechanic...,
Connective tissue is elastic inel...
111
cards
Proteins VI
______ are digestible substantial...,
Fish proteins are composed of 65 ...,
The proportion of myofibrillar pr...
144
cards
Proteins VII
The protein level of soy protein ...,
In soy protein an increase of ___...,
In soy protein oil and protein ar...
206
cards
Carbohydrates I
The fundamental units of carbohyd...,
What is the general formula of mo...,
Monosaccharides are the fundament...
154
cards
Carbohydrates II
What are the three common polysac...,
Guar gum and locust bean gum are ...,
Gum arabic and gum tragacanth are...
152
cards
Carbohydrates III
_________ is a polymer of d gluco...,
Human body lacks enzymes capable ...,
_______ exists only in a linear f...
114
cards
Water I
Water can serve as a stabilizer o...,
Which foods contain the highest w...,
How much water does shortening co...
120
cards
Water II
How do we derive a moisture sorpt...,
Aw is directly related to _______...,
When deriving a moisture sorption...
92
cards
Water III
_____________ are produced by tre...,
Treating monoglycerides with ethy...,
Polyoxyethylene chain length is 2...
61
cards
Lipids - Summary
What are the three groups of lipids,
What are the two groups of simple...,
What are the three groups of comp...
119
cards
Proteins - Summary I
______ serves as a template upon ...,
Quaternary structures do not have...,
The _____ are more polar than the...
160
cards
Proteins - Summary II
The a chains of collagen are left...,
__________ are used in combinatio...,
_______ form the lipovitellin fra...
167
cards
Carbohydrates - Summary
_________ is a trisaccharide form...,
_________ is a tetrasaccharide fo...,
Monosaccharides range from __ car...
152
cards
Water - Summary
What are the three methods to red...,
Oxygen has ___ electrons ___ of w...,
What combines to form four sp 3 h...
94
cards
Laboratory
Why did the dye need to be filter...,
What is the consequence of scatte...,
What is the consequence of a decr...
44
cards
Final Images
0
cards
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2) Food Chemistry I
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