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1) Food Fundamentals > Chemistry of Food Composition > Flashcards

Chemistry of Food Composition Flashcards

1
Q

What are living things made up of?

A 
Carbon
Hydrogen
Nitrogen
Oxygen
Phosphorus
Sulfur
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2
Q

What is the body composed of?

A

Water
Protein
Minerals
Fat

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3
Q

Define hard water.

A

+ concentration calcium and magnesium

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4
Q

Define soft water.

A

+ concentration of sodium

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5
Q

Name the three dispersion types.

A
  • Solution
  • Colloidal
  • Coarse
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6
Q

What decreases microorganisms?

A

Food preservation

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7
Q

Name the 4 types of carbs.

A

Monosaccharides
Disaccharides
Polysaccharides
Oligosaccharides

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8
Q

Why is high-fructose corn syrup everywhere?

A

Cheaper than sugar

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9
Q

What are oligosaccharides used for?

A

Fat replacement & bulking agent

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10
Q

What is a digestible plant polysaccharide?

A

Starch

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11
Q

What is a digestible animal polysaccharide?

A

Glycogen

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12
Q

What is an undigestible polysaccharide?

A

Fiber

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13
Q

____ is solid at room T, while ____ is liquid.

A

Fats, oils (generally)

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14
Q

What are triglycerides made of?

A

Three fatty acids

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15
Q

What are the lengths of fatty acids determined by?

A

The amount of carbon

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16
Q

How do we know if a fatty acid is saturated?

A

Saturation = no double bond

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17
Q

Phospholipids are ____ soluble. They are used as _____.

A

water, emulsifiers

18
Q

What can plant sterols lower the risk of?

A

Heart disease

19
Q

What does protein contain that fat and carbs don’t?

A

Nitrogen

20
Q

What is a complete protein?

A

A protein that contains all the essential amino acids.

21
Q

Name some of the functions of proteins.

A

Hydration, denaturation, buffering, browning, enzymatic reactions

22
Q

Are vitamins organic?

A

Yes

23
Q

Are minerals organic?

A

No

24
Q

Can vitamins be destroyed by heat, light, or oxygen?

A

Yes

25
Q

Can minerals be destroyed by heat, light, or oxygen?

A

No

26
Q

Name some of the nonnutritive food component roles.

A

To improve appeal, extend storage life, max performance, protect nutrient value

27
Q

What are pentoses? Give examples.

A

5-C atom monosaccharides

- Ribose and arabinose

28
Q

Where are riboses found?

A

Nucleosides and vitamin B2

29
Q

Where are arabinoses found?

A

Part of the structure of plants

30
Q

What is glucose called when it is refined?

A

Dextrose

31
Q

What are oligosaccharides used for in commercial foods?

A

Bulking agents and fat replacers

32
Q

Where are fructo-oligosaccharides found? What are they used for?

A
  • Fruits and veg
  • Prebiotics
  • Food for bacteria in the intestine
33
Q

What are the two types of oligosaccharides that produce gas during digestion? What are they found in?

A

Raffinose and stachyose

- Found in dried beans

34
Q

What is glycogen turned into during slaughter?

A

Lactic acid

35
Q

What are the three most common fibres? What are less common ones?

A

Cellulose, Hemicellulose, Pectic substances

- Vegetable gums, inulin, lignin

36
Q

Fats are usually solid at room temperature, and oils are liquid. What are the three exceptions?

A

Coconut, palm, fish oils

37
Q

Which lipid is water soluble?

A

Acetic acid

38
Q

The body can manufacture most of the carbs and lipids needed for survival, but can only synthesize ___% of proteins.

A

50

39
Q

Name some types of food additives.

A

Preservatives, sweeteners, colour additives, flavours and spices, flavour enhancers, fat replacers, nutrients, emulsifiers, stabilizers, thickeners, binders, leavening agents

40
Q

Compare enriched vs. fortified foods.

A

Enriched: replace the nutrients lost during processing
Fortified: adding nutrients that were not present in the original food

1) Food Fundamentals (17 decks)

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