Midterm 2 Flashcards
Midterm 3
1
Q
Everything the size of an atom or larger is…
A
a chemical or a collection of chemicals, has a chemical name
2
Q
Macronutrients are the bulk of our diet: T or F?
A
True
3
Q
Carbohydrates
A
Energy (~4.5 Cal/g)
Carbon (to make other things)
Fiber (no energy)
Sometimes Taste
4
Q
Suffix of sugars:
A
-ose
5
Q
Examples of sugars:
A
glucose, galactose, fructose
6
Q
How are sugars classified?
A
By the number of carbon atoms they have.
7
Q
What are most foody sugars made of?
A
Hexoses
8
Q
Hexose structure and n number:
A
Cn(H20)n
n=6
9
Q
Carbohydrates:
A
Disaccharide composed of 2 monosaccharides: glucose & fructose
dextrose & levulose
grape sugar & fruit sugar
10
Q
Molasses:
A
- Concentrate juices from sugar-bearing plants(sugar cane)
- Contains more than just simple sugars
- Various grades & darkness in color
11
Q
Raw Sugar:
A
-not 1st crystallization of sugar from boiling down(concentrate) sugar cane extract –> “crystallized cane extract”
12
Q
Brown Sugar:
A
- more taste and flavor than white sugar
- holds moisture
13
Q
Refined sugar:
A
- Chemical name: Sucrose
- white table sugar: sucrose
- only taste is sweetness
- keeps indefinitely
- source of nutritive energy
14
Q
T or F: The history of slavery in the New World is tied to sugar harvesting, production, fermentation?
A
True
15
Q
Corn Syrup:
A
- hydrolyzed by acids & enzymes
- less sweet than sucrose
- hygroscopic
- mixture of polymers and fragments
- crystallization of sugars
16
Q
Suffix of Enzymes:
A
-ase
17
Q
Examples of Enzymes:
A
Invertase, lipase, oxidase
18
Q
Honey:
Sucrose + H20 –> Glucose + Fructose
A
-sucrose form plants converted from disaccharide to 2 monosaccharides by “invertase”
19
Q
Process of adding hydrogen to molecules:
A
Hydrogenation
20
Q
Hydrolysis:
A
process of splitting a molecule apart and adding the equivalent of a water molecule to the products.
21
Q
- 5 carbon sugar alcohol
- sweetness of sucrose
- anti & non-cariogenic properties
- not regulated by insulin
A
Xylitol
22
Q
Xylitol Example:
A
Trident
23
Q
What are the issues with artificial sweeteners?
A
safety concern, implied weight control
24
Q
Acesulfame-K:
A
- used in baked goods, frozen deserts, candies, and beverages
- sweeter than sugar/calorie free
25
Aspartame:
-aspartic acid, phenylalanine
26
General uses of fats and oils:
```
foods
soaps
candles
paints
lubricants
bio-diesel
```
27
Glycerol building blocks?
Fattty acids
28
Roles of fats:
```
Energy source
Texture
Adipose
Essential fattty acids
Fat soluble vitamins: A, D, E, K
Flavor
Heat transfer
Fatty acid isomers (trans fats)
```
29
Calorie
Amount of energy it takes to raise water 1 degree C
30
Recommendation for fat intake:
Eat less than 35% of diet in fats and oils
31
Triglyceride hydrolysis:
- Using water to break off bonds
| - Use enzymes to break down lipids called lipase
32
Vegetable oil:
triglyceride extracted from a plant
33
What is the largest in quantity of all edible oils?
Soybean oil
34
Palm oil:
Largest quantity of all vegetables in the world
35
Mechanical extraction:
"crushing" or ""pressing", used to produce more traditional oils
36
Solvent extraction:
Most common solvent is petroleum-derived hexane
- Used for "newer" industrial oils
- -> soybean & corn oils
37
How is the oil separated from the seed?
By using solvents (hexane)
38
By what process is water and oil extracted from the fruit?
Centrifugation
39
Whats the difference between a fat and an oil?
- Fats are semi-solids at room temp
| - oils are liquid at room temp
40
When discussing fats, labeling is based on:
% by weight
41
What does diluting water do?
Decreases the % fat(by weight)
42
Does diluting the water change the % of calories from fat?
No
43
Low fat type: Simplesse
- made from dairy & egg proteins
- can be powder
- 1 cal vs. 9 cal
44
Low fat type: Olestra
-Chemically bonded fatty acids into sugar molecules
| so large they're indigestible, pass through and do not absorb
45
Physical properties of fatty acids:
- Sat. fatty acids have high melting points= ~+65 degree C(fat)
- Mono-unsat. fatty acids have low M.P. = ~+10 degree C(oil)
- Poly-unsat. fatty acids have even lower M.P. =~-10 degree C(oil)
46
Examples of Saturated fatt acids:
```
Cocoa butter
Butter
Dairy Fats
Lard
Tallow
```
47
Examples of Monounstaurated fatty acids:
Olive
| Canola
48
Examples of Polyunsaturated fatty acids:
Omega 6: corn, Sunflower
| Omega 3: Linseed, fish
49
Triglycerides from plants & animals:
| Chocolate:
Beef: 50% sat. 50% unsat.
Cocoa: 60% sat. 40% unsat.
50
Cocoa butter forms how many crystals?
6-->most stable
51
Tempering:
Describes controlled crystal formation in chocolate
52
Beta crystals
have higher M.P.(doesn't melt on your fingers), keeps chocolate stable
53
Glucose:
Monosaccaharide
Hexose
Sweet
Relation to other sugars
54
Maltose:
"malt sugar"
prepared by yeasts or enzymes acting upon starches
disaccharide of 2 glucose moieties
55
Lactose:
disaccharide from mammalian milks
- composed of glucose & galactose
- Low Solubility
56
Country with most cheese consumption?
Greece
57
A polysaccharide:
a polymer of many sugar moieties (glucose)
58
High temp=?
soluble form
59
When do starch granules swell and fill with water?
When heating
60
What forms upon heating starch?
a sol(solution)
61
How does instant chocolate thicken without heat?
It has been pre-gelatinized starch, which is also chemically modified to assist in dissolving and prevent rapid retrogradation
62
What is a gel?
Mostly solvent(water) inside a network of polymer
63
What is retrogradation?
The realignment of the starch polymers that causes the expulsion of water
Causes the staling of bread
64
Less retrogradation:
More amylopectin
65
Starches with high amylopectin are called:
"waxy"
| ex: corn starch
66
Amalyze:
Enzyme used to breakdown starch
67
2 major types of analyze:
alpha-a random attack
| beta-cleaves off maltose
68
Malting process in brewing:
Starch in barely is broken down to maltose and glucose in order for yeast to ferment starch into alcohol
69
Dietary fiber:
Edible parts of plants or analogous carb that are
- resistant to digestion & absorption in small intestine with complete or partial fermentation in the large intestine
- includes polysaccharides, oligosaccharides, lignin, & associated plant substances
70
Fiber
provides bulk to help move material through the intestinal tract
71
Insoluble fiber:
- undigestible (cellulose)
- acts as bowel irritant
- draws water out into lumen
- cleans out lower GI- linked to less colon cancer
72
Soluble fiber:
- partially digestible (Gums, Pectins)
- lowers cholesterol concentration
- more chol. converted to bile salts
- chol. pulled from bloodstream
73
Cellulose:
- starch-like
| - indigestible by mammals except in small broken down forms like simple glucose sugars
74
Hemi-cellulose:
component of dietary fiber
75
Pectins:
What cements plant walls together
-When plant cells are heated, they release broken "chunks" of the cell wall pectin to form smaller molecules that we call ordinary pectin
76
Where is pectin digested?
bacteria in small intestine
77
Bran:
Hard outer layer of grain made of aleurone& pericarp
78
Where is the fiber contained?
Pericarp
79
Which of the following is/are not polymers?
a) amylose
b) polysaccharides
c) amylopectin
d) xylitol
e) dextrin
d) xylitol
80
Bread left in the fridge will quickly:
a) mold
b) gelatinize
c) undergo birefringence
d) retrograde
e) form a sol
d) retrograde
81
How are starch and Cellulose similar?
a) both are digestible to humans
b) both are indigestible to humans
c) both have branched structures
d) sugar linkages are the same
e) both are made from glucose moieties
e) both are made from glucose moieties
82
Dietary fiber is digestible. T or F
False
83
Cellulose is composed of many ___ molecules.
a) lactose
b) glucose
c) galactose
d) maltose
e) sucrose
Glucose
84
Which is not considered a component of dietary fiber?
a) cellulose
b) hemicellulose
c) amylopectin
d) pectin
e) maltodextrins
c) amylopectin
85
Which is not digestible?
a) amylose
b) starch
c) protein
d) pectin
e) amylopectin
d) pectin
86
A polysaccharide consisting of "animal starch."
a) cellulose
b) pectin
c) glycogen
d) hemicellulose
e) amylose
c) glycogen
87
Which describes the distribution of fat throughout meat tissue?
a) myoglobin
b) polymorphism
c) cellulite
d) marbling
e) retrogradation
d) marbling
88
Which meat grade below has the greatest amount of marbling?
a) select
b) utility
c) standard
d) cutter
e) choice
e) choice
89
This many calories are found in one gram of frat:
a) 1
b) 3
c) 4
d) 4.6
e) 9
e) 9
90
Diluting a food with water will ___ the % calories from fat.
a) increase
b) decrease
c) not change
d) exponentially increase
e) exponentially decrease
c) not change
91
What causes the formation of "chunky butter"?
a) retrogradation
b) improper churning
c) making butter from non-fat milk
d) different forms of fat crystals
e) low humidity storage
d) different forms of fat crystals
92
Which vitamin is not fat soluble?
a) A
b) C
c) D
d) E
e) K
b) C
93
Saturated fatty acids have _____ double bonds.
a) 0
b) 1
c) 2
d) 3
e) -3
a) 0
94
When you leave chocolate for weeks on counter, why does it looks different?
Type 5 crystals reform into type 6 crystals
95
Adipose tissue
fat marbling in meat. (white)
96
Fats: What is USDA grading based on?
fat distribution
97
Essential fatty acids:
Linoleic
Linolenic
Arachidonic
98
Prostaglandins, Leucotrienes, Throomboxanes:
molecules important in controlling hormone levels and parts of immune system
99
Heat transfer:
- large molecules do not evaporate
| - heat transfer with hot fat is fying
100
What good are proteins?
-source of amino acids
-source of calories(energy)
-structural
-receptors
-transporters
-enzymes
etc.
101
Cal:
1 Cal= 1000 kCal
102
Fiburous proteons:
insoluble in water, structural(muscle, connective tissue, hair)
103
Globular proteins:
soluble in water (egg, dairy, enzymes, myoglobin)
104
Membrane(not water soluble):
transporters, receptors
105
What is the sequence of amino acids determined by?
mRNA
106
Adding water to break a covalent bond so we can absorb the simple amino acid:
Hydrolysis
107
What results from hydrogen bonding between amino acids within protein?
structure
108
Denatured proteins:
proteins are unfolded and hanging
109
Coagulated proteins:
hanging but wrapped and stuck together
110
Example of coagulation:
cooking an egg-->the more you cook it the more solid it forms
111
2 degree structure
alpha helix, beta strand
112
3 degree structure:
alpha helix and beta strand folding together
113
Myosin:
myosin in molecules does not work isolated by itself
114
Prolamins:
storage protein
115
Glutelins:
storage protein
116
Albumins & Globulins:
cellular proteins, enzymes
117
Higher concentration of gluten protein:
creates a stronger dough
