Experiments

Question 1

protein present in egg

Answer 1

albumin

Question 2

protein present in milk

Answer 2

casein

Question 3

protein present in wheat

Answer 3

gluten

Question 4

Acidity disrupts ???

Answer 4

protein structure

Question 5

egg:

Heat causes ??? and ???

Answer 5

denaturation and precipitation

Question 6

Weak bonds in the albumin broke due to ??? and ???, forming clumps.

Answer 6

acidity and heat

Question 7

is a major protein in egg whites.

Answer 7

Albumin

Question 8

Acidity and heat destabilized the protein structure in egg, facilitating ???

Answer 8

coagulation

Question 9

Milk contains casein proteins suspended in a ??? solution

Answer 9

colloidal

Question 10

Acidic conditions cause casein to ???, forming curds

Answer 10

aggregate

Question 11

pH affects protein ??? in milk protein

Answer 11

solubility

Question 12

??? = simple protein extraction.

Answer 12

Casein precipitation

Question 13

milk protein extraction Application:

Answer 13

Cheese production

Question 14

Acid lowered pH, disrupting ??? and causing ???.

Answer 14

protein interactions;
aggregation

Question 15

Gluten is ??? in water, while starch is ???.

Answer 15

insoluble;
soluble

Question 16

removes soluble starch, leaving behind pure gluten.

Answer 16

Kneading

Question 17

??? activated gluten proteins, forming a cohesive network.

Answer 17

Water

Question 18

wheat gluten extraction:

??? were removed during washing, isolating ???

Answer 18

Starch granules;
gluten

Question 19

Proteins in peanuts and soybeans are ??? in water but ??? in acid.

Answer 19

soluble;
precipitate

Question 20

Proteins denatured and clumped into curds when exposed to ???

Answer 20

acid

Question 21

When exposed to acid, soy proteins ??? into a gel-like structure, similar to tofu.

Answer 21

coagulated

Question 22

Alteration of protein structure due to external factors like?

Answer 22

heat, acidity

Question 23

Clumping of denatured proteins into insoluble masses.

Answer 23

Coagulation/Precipitation

Question 24

Role of pH: Lowering pH ??? protein bonds, promoting ???

Answer 24

destabilizes;
precipitation

Question 25

??? accelerates denaturation, causing proteins to coagulate into solid masses.

Answer 25

Heat

Question 26

Adding ??? destabilizes casein proteins in milk, causing them to aggregate and form curds.

Answer 26

acid

Question 27

is used in cheese production and other dairy-based applications.

Answer 27

Casein extraction

Question 28

Kneading removes soluble ??? while leaving insoluble ??? intact for isolation.

Answer 28

starch; gluten

Question 29

Gluten's ??? and ??? are essential for texture in bread-making.

Answer 29

elasticity and strength

Question 30

Acidic conditions disrupt plant protein structure, making them ??? and ??? out.

Answer 30

insoluble; precipitating

Question 31

Benedict's solution reacts with reducing sugars, causing ??? to reduce to ???, forming colored precipitates.

Answer 31

copper(II) ions; copper(I) oxide

Question 32

sucrose would not give a positive result unless ???, as it is a non-reducing sugar.

Answer 32

hydrolyzed

Question 33

benedict's test color change: blue

Answer 33

no reducing sugar

Question 34

benedict's test color change: green

Answer 34

trace amounts of reducing sugar

Question 35

benedict's test color change: yellow/orange

Answer 35

moderate amounts of reducing sugar

Question 36

benedict's test color change: brick red

Answer 36

high amounts of reducing sugar

Question 37

Iodine reacts with ???, forming a blue-black complex that indicates the presence of starch.

Answer 37

amylose

Question 38

Starch's structure allows ??? to embed into its ???, unlike ???, which lacks this structure.

Answer 38

iodine; helical formation; sugar

Question 39

Iodine interacts with amylose in ???to form a blue-black complex. ??? damaged starch granules, reducing their reactivity. Oils do not contain starch, so ??? occurred.

Answer 39

starch; Cooking; no reaction

Question 40

iodine test expected color change: starch present

Answer 40

blue-black

Question 41

iodine test expected color change: no starch

Answer 41

no change

Question 42

Starch in the chewed sample was partially hydrolyzed into simpler sugars by ???.

Answer 42

salivary amylase

Question 43

is the enzyme that breaks down starch in saliva.

Answer 43

Salivary amylase

Question 44

Without saliva, starch in the chewed sample would remain undigested, resulting in a [stronger/weaker] reaction with iodine.

Answer 44

stronger

Question 45

chewed cracker color change and interpretation

Answer 45

no color change/lighter color starch broken down

Question 46

unchewed cracker color change and interpretation

Answer 46

blue-black starch present

Question 47

breaks down hydrogen peroxide into water and oxygen to protect cells from oxidative damage.

Answer 47

Catalase

Question 48

hydrogen peroxide experiment: ??? denatures catalase, preventing its enzymatic activity and stopping the reaction.

Answer 48

Boiling

Question 49

Catalase helps organisms eliminate toxic hydrogen peroxide, maintaining ??? and preventing ???.

Answer 49

cellular health; damage

Question 50

○ Raw potato and apple samples bubbled due to ???. ○ Boiled potato did not bubble (reaction stopped).

Answer 50

oxygen release;

Question 51

Catalase in the raw samples decomposed hydrogen peroxide into ??? and ???. Boiling ??? the enzyme, preventing the reaction.

Answer 51

water and oxygen; denatured

Question 52

Yeast undergoes ??? during fermentation.

Answer 52

anaerobic respiration

Question 53

Fermentation is critical for ???(leavening bread with CO₂) and ??? (producing ethanol in alcohol).

Answer 53

baking ; brewing

Question 54

yeast fermentation of sugar: ○ Balloon ??? as CO₂ gas was produced. ○ Bubbles formed in the solution (??? taking place).

Answer 54

inflated; fermentation

Question 55

Yeast fermented sugar via anaerobic respiration, producing ??? and ??? as byproducts. The ??? gas expanded the balloon, demonstrating the fermentation process.

Answer 55

ethanol and carbon dioxide; CO₂

Question 56

what else does the yeast need for fermentation to occur and inflate the balloon?

Answer 56

sugar