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FT > Food Chem > Flashcards

Food Chem Flashcards

1
Q

Why are sugars called polyhydroxy sugars?

A

Because sugars (carbohydrates) have a hydroxyl group and either an aldehyde or a ketone group

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2
Q

Sucrose (a disaccharide), also known as table sugar is composed of ____ + ____

A

glucose and fructose

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3
Q

Give examples of disaccharides

A

Sucrose, Lactose, Maltose (most abundant)

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4
Q

Also known as milk sugar

A

Lactose

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5
Q

Also known as malt sugar

A

Maltose

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6
Q

Lactose is made up of ____ + _____

A

glucose and galactose

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7
Q

Maltose is made up of ____ + _____

A

Glucose and glucose

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8
Q

What is a trisaccharide?

A

it is a carbohydrate composed of 3 monosaccharides

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9
Q

Oligosaccharides are composed of ______ monosaccharides

A

2 to 10

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10
Q

Where are the most abundant disaccharides (sucrose, lactose, maltose) found?

A

Sucrose - found in most fruits and veg
Lactose - found in milk and dairy products
Maltose - found in malted drinks

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11
Q

Monosaccharides are joined together by the ______.

A

Glycosidic bond/linkage

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12
Q

Polysaccharides can either be ______ or ______.

A

Homopolysaccharides or heteropolysaccharides

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13
Q

Give examples of Homopolysaccharides

A

starch and cellulose

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14
Q

Give examples of Heteropolysaccharides

A

pectins, gums

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15
Q

Monosaccharides are simple sugars composed of ____ carbons in a chain

A

3 to 7

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16
Q

Monosaccharides with an aldehyde group at C1 are called _____, while those with a ketone group at C2 are called ______

A

aldoses, ketoses

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17
Q

What does the R/S configuration mean, also the D/L configuration

A

R/S configuration, also known as the D/L configuration is used to describe the steriochemistry of sugars.

R configuration or Dextro means (+) sign
S config or Levo means (-) sign

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18
Q

All naturally occurring sugars have what configuration?

A

R configuration; naturally occurring sugars are D-sugars

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19
Q

Where is the -OH group located in naturally occurring sugars?

A

OH is located FARTHEST from the carbonyl group and at the RIGHT in a Fischer projection

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20
Q

TRUE or FALSE:
D-glucose is readily metabolized by the body while L-glucose is not

A

TRUE

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21
Q

What is the most abundant type of aldoses?

A

Glucose

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22
Q

a type of reaction involving water

Glucose is made from what?

reaction between homopolysaccharides

A

Glucose is made from the hydrolysis of starch and cellulose

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23
Q

identify the type of reaction involving water

Galactose is made from what?

rxn with heteropolysaccharides

A

Galactose is made from the hydrolysis of fruit pectins

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24
Q

choose which one

All monosaccharides are reducing or nonreducing sugars

A

All are reducing sugars

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25
Q

describe the config

When sucrose (table sugar) is hydrolyzed, what happens to its configuration?

config changes

A

Hydrolyzed sucrose will be an invert sugar which has a negative or S configuration

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26
Q

a type of sugar

When sucrose (table sugar) is hydrolyzed, what kind of sugar will be formed?

A

Sucrose that is hydroylyzed is called an invert sugar

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27
Q

compare

Table sugar vs. Invert sugar

A

invert sugar is sweeter than sucrose does not form crystals; it remains in syrup form
invert sugar is formed from the hydrolysis of table sugar while table sugar naturally occurs in sugar canes, beets

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28
Q

What enzyme cleaves the beta-1,4 glycosidic bond in lactose

A

Lactase

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29
Q

it’s the absence of a catalyst

What makes poeple lactose-intolerant

what makes their body not digest lactose

A

Lactose-intolerant people are incapable of producing lactase, so lactose cannot be absorbed and digested by their bodies

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30
Q

type of rxn involving water

Maltose is produced from what

A

It is produced from the hydrolysis of starch by the enzyme amylase

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31
Q

name the enzyme

Enzyme that digests starch

A

Amylase

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32
Q

name the disaccharide

____ is present in malt, germinating grains, corn syrup, and products of carbohdyrate digestion

A

Maltose

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33
Q

name the disaccharide

Used in the manufacture of hard sweets and frozen desserts

A

Maltose

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34
Q

Examples of trisaccharides

A

Raffinose and stachyrose

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35
Q

name the monosaccharide units

Raffinose is made up of ____ + ____ + ___

A

Glucose + Galactose + Fructose

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36
Q

Stachyrose is made up of ____ + ____ + ___

A

Galactose + Galactose + Glucose

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37
Q

name the homopolysaccharide

The most abundant organic compound after cellulose & main source of energy for man

A

Starch

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38
Q

Starch is composed of ____ and _____

include percentage

A

amylose (20%) and amylopectin (80%)

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39
Q

Why is the structure of amylose and amylopectin coiled?

A

Because of the alpha linkage

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40
Q

describe the characteristic of its structure

What makes cellulose water-insoluble?

A

Cellulose has a linear structure because of the beta linkage, meaning that only few OH groups on the surface can H-bond with water. This makes cellulose water insoluble.

Even if daghan ang OH groups, interaction comes from the surface raman

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41
Q

Function of cellulose in the food industry

A

It is used as an anti-caking agent, emulsifier, stabilizer, thickener, gelling agent, dispering agent among others

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42
Q

compare the two; focus on their composition

Simple vs. Complex carbohydrates

A

Simple carbohydrates - composed of monosaccharides; cannot be broken down into smaller sugars through hydrolysis

Complex carbohydrates - made of 2 or more simple sugars linked by a glycosidic bond

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43
Q

give a short description

What is a derivative of cellulose? How is it prepared?

focus on the reaction of cellulose between an acid and a base

A

CMC (carboxymethyl cellulose). It is prepared by reacting cellulose with an alkali and chloroacetic acid

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44
Q

What are the food uses of CMC?

A

Water retention, gelling, emulsifying, stabilizing, among others

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45
Q

Is composed of complex polysaccharides abundant in the green parts of terrestrial plants

A

Pectin

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46
Q

This polysaccharide is rich in **galacturonic acid **

A

Pectin

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47
Q

What are the food uses of pectin?

A

It is used mainly as a thickening agent, gelling agent, and stabilizing agent

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48
Q

Known as hydrocolloids, they are very versatile biopolymers used in the food industry as an ingredient or additive

A

Gums

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49
Q

Function of gums in the food industry

A

Gelling, thickening, moisture retention, emulsification, stabilization

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50
Q

What is the animal analog to starch?

A

Glycogen

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51
Q

Known as a polysaccharide derived from D-glucose; comes in alpha and beta structure

A

Glucan

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52
Q

Give examples of alpha-glucans

A

Dextran, glycogen, starch

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53
Q

What are examples of beta-glucans?

A

Cellulose, oat, barley, wheat, zymosan

54
Q

They help reduce LDL cholesterol and decrease the risk of heart disease

A

Beta-glucan

55
Q

name the sugar alcohol

Reduction of glucose yields ____, while reduction of xylose yields ____

A

sorbitol and xylitol

56
Q

This is a general test for all sugars where a positive sign shows a purple interface

A

Molisch test

57
Q

Lipids are soluble in organic solvents but not in ___

A

Water

58
Q

give a characteristic

What are simple lipids?

according to acyl residue characteristics

A

Simple lipids are not saponifiable, meaning they cannot be broken down or hydrolozed

59
Q

give a characterisic

What are acyl lipids?

A

They are saponifiable lipids. They also mostly contain FAs

60
Q

give a characteristic

What are neutral lipids and what are they composed of?

according to polar and neutral characteristics, focus on their compositi

A

Neutral lipids are simple lipids mainly composed of storage TAGs and wax esters

61
Q

Polar lipids are mainly composed of ____

2 things (a class of lipids)

A

glycolipids and phospholipids

62
Q

complete the sentence

Animal fats are made up of ____ fatty acids and are usually _____

A

saturated and **solid at room temperature **

63
Q

finish the sentence

Vegetable oils are composed of ____ fatty acids and are usually ____

A

unsaturated, liquid at room temperature

64
Q

name the kind of oil

Known as having the highest natural source of lauric acid, composed of 90% saturated FA and about 9% unsaturated FA

A

Coconut oil

65
Q

This is a semi-solid fat that is solid at room temp

A

Vegetable shortening

66
Q

name how many bonds

Saturated compounds are all ____ bonded

A

single

67
Q

name its characteristic

Unsaturated FAs are relatively ___ and consists of at least one ____

A

unstable, double bond

68
Q

What are amino acids composed of?

focus on functional groups

A

carboxylic acid (COOH) groups and an amine (NH2) group

69
Q

Derived proteins are compounds obtained by ____

A

chemical or enzymatic modifications

example is rennet-coagulated casein

70
Q

Describe the process

How does coagulation occur?

focus on casein molecules in milk

A

It occurs when casein molecules in milk clump together and form curds

71
Q

name the process

What triggers coagulation?

used for soft cheeses

A

Acidification

72
Q

Name the enzyme which speeds up the coagulation process

used for harder cheeses

A

Rennet

73
Q

This is made from partially hydrogenated oils (PHO) like corn, soybean, cottonseed

A

Vegetable shortening

74
Q

Polyunsaturated FAs (PUFAs) are FAs with two or more double bonds. To be functional, they must be in _______ configuration

A

cis (z) configuration

75
Q

name the process

This lengthens the shelf-life of fats and oils by the catalytic addition of hydrogen, thereby reducing the unsaturation

A

Hydrogenation

76
Q

What kind of rancidity produces off-flavored products due to autoxidation (rxn occurring at nomal temperature due to contact with air)

A

Oxidative rancidity

77
Q

The unsaturation in FAs is prone to attack by oxygen to form ____.

A

Peroxides

78
Q

The intermediate in fat autoxidation reactions is called a ____ (very unstable, broken down to produce aldehydes, alcohols, hydrocarbons)

A

lipid hydroperoxide

79
Q

list the mechanisms

The formation of lipid hydroperoxides can occur by one of three mechanisms: ____, _____ and _____

A
  1. free radical
  2. photooxidation
  3. enzymatic oxidation
80
Q

list the steps

The free radical route is composed of three steps:

A
  1. initiation
  2. propagation
  3. termination
81
Q

identify the type of rancidity

This reaction is caused by the hydrolysis of the triglycerides into their component FAs and glycerol. Reaction occurs without oxygen but favored by moisture and temperature

A

Hydrolytic rancidity

82
Q

Formation of short-chain FAs also accelerates the reaction. Hence, hydroylytic rancidity is also ____.

think of catalysts

A

autocatalytic

it means that products are also catalysts

83
Q

They prevent oxidative rancidity and interfere either in the initiation or propagation step in the free radical reaction

A

Antioxidants

84
Q

An ____ is any substance that delays, retards, prevents the development of rancidity due to oxidation.

A

antioxidant

85
Q

Metal deactivators are often combined with antioxidants to prevent metal-induced oxidation. How do metal deactivators work?

state function of the metal deactivator

A

They form a complex with the active metal ion to reduce the rate of the chain initiation.

86
Q

give examples

Common metal deactivators

A

Citric acid, ascorbic acid, EDTA

87
Q

Function of laccases in the beverage industry

A

Laccases are enzymes that are used as stabilizing and clarifying agents in juices and other beverages.

88
Q

These are relatively less stable, fat-soluble vitamins

A

Vitamins ADEK

89
Q

These vitamins are water-soluble and are more stable

A

Vitamin B-complexes and vitamin C (ascorbic acid)

90
Q

List the Vitamin B-complexes

A
  1. B1 - thiamin
  2. B2 - riboflavin
  3. B3 - niacin
  4. B5 - pantothenic acid
  5. B6 - pyridoxine
  6. B7 - biotin
  7. B9 - folate, folic acid
  8. B12 - cobalamin
91
Q

Cholecalciferol (Vitamin D3) is derived from ____.

A

Dehydrocholesterol

92
Q

list the sources

Vitamin E top sources

top sources per 100 mg

A
  1. nuts and seeds
  2. veggies
  3. fruits
93
Q

Vitamin K top sources

A
  1. dark leafy veggies
94
Q

Vitamin C top sources

A
  1. fruits (per item)
  2. veggies (per half cup)
  3. juices (per 3/4 cup)
95
Q

Vitamin BC top sources

A
  1. leafy greens
  2. grains
  3. dairy
  4. meat
96
Q

state main functions

What are the functions of Vitamin K?

A
  • balances bodily fluids
  • helps nutrient uptake and water in cells
  • helps in digestion
97
Q

What are the functions of Calcium?

A
  • both bone and teeth formation
  • nerve muscle function
  • supports cardiovascular health
98
Q

state some of the functions

What are the functions of Iron?

A
  • delivers O2 in the body through RBCs
  • keeps levels of O2 in muscles
  • regulate/support healthy growth and development
99
Q

What are the functions of Zinc?

A
  • strengthens immune system
  • supports healthy growth and development
  • assists in insulin production
100
Q

Enumerate the macrominerals

remember: Magkano Na Po Posporo Subong? sa Caltex, Church

A
  1. Magnesium
  2. Sodium
  3. Potassium
  4. Phosphorus
  5. Sulfur
  6. Calcium
  7. Chloride
101
Q

Enumerate the microminerals

remember: Chrome & Mangga IRL but Culang sa Zoom If Selective Molang

A
  1. Chromium
  2. Manganese
  3. Iron
  4. Copper
  5. Zinc
  6. Iodine
  7. Selenium
  8. Molybdenum
102
Q

finish the sentence

All amino acids except ____ have the ____ configuration

A

cysteine, S

103
Q

Name the essential amino acids

remember: Try THis VIP MaLL

A
  1. Tryptophan
  2. Threonine
  3. Histidine
  4. Valine
  5. Isoleucine
  6. Phenylalanine
  7. Methionine
  8. Lysine
  9. Leucine
104
Q

Name the non-essential amino acids

remember: Ah, Almost All Girls Go Crazy After Guys Take Proposal Seriously

A
  1. Alanine
  2. Arginine
  3. Asparagine
  4. Glycine
  5. Glutamine
  6. Cysteine
  7. Aspartic acid
  8. Glutamic acid
  9. Tyrosine
  10. Proline
  11. Serine
105
Q

TRUE or FALSE: Sweet amino acids are found mainly among the D-series while bitter amino acids are generally within the L-series

A

True

106
Q

complete the sentence

____ are formed by binding amino acids through an ____ linkage.

A

Peptides, amide

107
Q

Peptides with higher molecular weight are called ____.

A

Polypeptides

108
Q

Refers to how slow or fast a reaction proceeds

A

Reaction rate

109
Q

For an effective collision to take place there must be:
1.
2.

A
  1. enough activation energy
  2. proper orientation of reactant particles
110
Q

What does isobaric, isochoric, isothermal, and adiabatic mean?

A
  • constant pressure,
  • constant volume,
  • changes within the system, all except temp,
  • heat which neither enters nor leaves the system
111
Q

____ is the total heat content of the system

unit: BTU, Joules, cal

A

Enthalpy

112
Q

Is the proportional constant between the convective heat flux and temperature gradient

unit: W/m^2 K

A

Heat transfer coefficient, h or U

113
Q

Is the amount of heat that will be transferred by conduction through a thickness of a material

Unit: W/m K

A

Thermal conductivity, k

114
Q

What is the unit for entropy (S)?

A

J/K

115
Q
A
116
Q

what law

The change in internal energy is equal to the heat added to the system minus the work done by the system

A

1st law of thermodynamics

117
Q

Are mixtures with dispersed particles larger than solutes but small for the mixture to be heterogenous

A

Colloids

Colloids ARE NOT a true solution

118
Q

Which of the ff. is a hydrophilic aqueous colloidal dispersion?
a. Oil
b. Protein
c. Salwater
d. Dichloromethane

A

b. protein

119
Q

identify correct definition

What is a solute?
a. a species formed and used up; will not appear in rate law
b. the minor component, is dissolved
c. small particles suspended in solvent, not a strue solution
d. a solid catalyst in an aq soln

A

b. minor component

120
Q

A solid sol is a ___ in ___ colloid

A

solid (dispersed phase) in solid (dispersed medium)

121
Q

Ruby, diamond are examples of ___

A

solid sol

122
Q
A
122
Q

Mist and fog are examples of ____ in ____ aerosol

A

liquid in gas aerosol

123
Q

What type of aerosol is smoke?

A

solid in gas aerosol

124
Q

Sol (liquid sol) is ____ in ____. Examples are fruit jellies

A

solid in liquid

125
Q

Gel is ____ while solid gel is ______

A

liquid in solid, solid in solid

126
Q

Example of (liquid) sol are the ff. except:
a. gelatin
b. fruit jellies
c. butter

A

c. butter

127
Q

Cheese, margarine, butter are examples of ____.

A

Gel

128
Q

Whipped cream, which is an example of liquid foam, is ____ in _____

A

gas in liquid

129
Q
A

FT (4 decks)

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