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midterm Flashcards

1
Q

Orthonasal olfaction

A

smelling an aroma that enters your nose via your nose

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2
Q

Retronasal olfaction

A

smelling an aroma that enters your nose via your mouth

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3
Q

The 5 Tastes

A 
Sweet
Sour
Bitter
Salty
Umami (Glutamic acid → monosodium glutamate (MSG))
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4
Q

Four Major Food Molecules

A

Carbohydrates
Proteins
Lipids (oils and fats)
Water

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5
Q

Scientific Method

A

Hypothesis

  • Becomes scientific hypothesis when it can be tested through experiments (testable guess)
  • Scientific law
  • Scientific theory
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6
Q

Hypothesis

A

a suggested observation for an observable phenomenon

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7
Q

Scientific law

A

when a hypothesis has been tested and supported by experimental data over and over again and has not been contradicted

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8
Q

Scientific theory

A

a well-tested hypothesis that unifies a broad range of observations within the natural world

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9
Q

Carbohydrates

A
  • Main function: provide energy
  • Provides 4 calories of energy per gram
  • Glucose = blood sugar = sugar your body uses to get energy
  • Categories: sugars, starches, and cellulose
  • Produced by plants for structural material (cellulose)
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10
Q

Simple carbs

A

Monosaccharides

disaccharides

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11
Q

Monosaccharides

A

(1 unit) - ring: 6 members
Glucose
Fructose

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12
Q

Disaccharides

A

(2 mono together) - ring: 5 members
Sucrose
Lactose

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13
Q

Complex carbs

A

Polysaccharides (many)

  • Starch: produced by plants to store the glucose formed during photosynthesis
  • —2 types: Amylose, Amylopectin
  • Glycogen
  • Cellulose
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14
Q

Physical Properties

A

observable properties that do NOT involve a substance’s potential for undergoing some type of change in chemical makeup

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15
Q

Chemical Properties

A

properties that DO involve a potential for change in a sample’s chemical makeup

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16
Q

Ways to tell if a Chemical Reaction (change) has occurred

A 
Heat released or absorbed
Color change
Gives off light
Forms a precipitate
Gives off a gas
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17
Q

Atom

A

simple unit of which all matter is composed

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18
Q

Element

A

a substance on periodic table of one type of atom

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19
Q

Molecule

A

2 or more atoms connected together

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20
Q

Compound

A

2 or more atoms of different elements (combined in a specific ratio)

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21
Q

Solid

A

close interaction, little movement (do not fill container)

22
Q

Liquid

A

move relative to each other (spreads to fill boundaries of container)

23
Q

Gas

A

move independently (fills entire container, far apart)

24
Q

Pure Substance

A

chemical that cannot be separated into simpler components by ordinary physical means
- Atoms, elements, molecules, compounds

25
Mixtures
2 or more pure substances mixed together
26
Homogeneous mixture
same throughout down to molecular level
27
heterogeneous mixture
different throughout
28
Colloid
a special type of heterogeneous mixture that is so finely particulated, it appears homogeneous
29
Density
a measure of how tightly matter is packed | Mass / volume
30
Temperature
A measure of molecular motion | Temp of liquid usually higher than solid because of more molecular movement
31
Polarity
- one oxygen and 2 hydrogen atoms share electrons unevenly - Creates slightly positive and slightly negative regions, and opposite charges attract - So, water molecules are very attracted to each other, and to other molecules that contain charges
32
Hydrogen bonding
dotted lines show attractions between water molecules Can occur between an O, N, or F atom, and an H that is attached to a different O, N, or F atom Every atom in water can participate in H bonding
33
Properties of water based on structure
1. Solid water (ice) is less dense than liquid water 2. Water has an abnormally high boiling point (for its size) 3. Liquid water absorbs a lot of heat as it vaporizes into steam; steam releases a lot of heat as it condenses into liquid water 4. Water is good at dissolving other substances
34
Acids
- chemical compounds that generate H3O+ ions when dissolved in water
35
Hydrophobic
High HC to hetero ratio Molecules that have aromas Fat- soluble “Blooming spices”
36
Hydrophilic
water- soluble | low HC to hetero ratio
37
Lipids
Chemicals necessary for life that dissolve on organic (hydrophobic) solvent Provides 9 Cal/gram
38
Smoke point
- decomposition and combustion of oil under high heat - Related to shape and size of oil - Lower than boiling point
39
Phospholipid
``` Hydrophobic tail (non-polar, “water fearing”) Hydrophilic head (ionic, “water loving”) ```
40
Emulsification
By high rate of stirring/ shear Chemical ingredient - emulsifier Ex: Mayonnaise
41
Hydrophobic attractions
between nonpolar molecules | Weaker interactions between molecules ( ~ similar sizes, by # of carbons)
42
Hydrophilic attractions
Hydrogen bonding Attractions between ions and polar molecules Attractions between polar molecules
43
Physical properties:
The greater the interactions between molecules (hydrophilic), the higher the: Boiling point Melting point Viscosity Solubility also affected (like dissolves like)
44
Types of attractions between molecules
1. Attractions between polar molecules 2. Attractions between ions and polar water 3. If molecule contains F, O, and/or N, and a second molecule contains F, O, or N, then those molecules can hydrogen bond
45
Acids
Taste sour - Have pH < 7 - If organic, contain carboxylic acid group (COOH) - H in front or a COOH in back of formula - React with carbonate- containing compounds to make - CO2 and H2O and a salt - React with bases to make salt and water - * Generate H3O + in water
46
Bases
- Taste bitter - Have pH > 7 - Generate OH - ions in water - If organic, contain an amine group (N with 3 single bonds, but not C=O) - React with acids to make a salt and water
47
Organic Acids
Contain a carboxylic acid group - COOH or CO2H *** RECOGNIZE STRUCTURE Acetic acid ** (in vinegar)
48
“Strong” vs. “Weak” acids
Dissociation: “breaks into ions” Strong: 100% dissociation HCl (stomach acid)* Weak: <<< 100% dissociation Acetic acid (food) HCN? Difference between a strong and a weak acid: Strong: put HCl into water, get a lot of H, a lot of Cl, and no HCl Weak: put HCN into water, small amount break into H + and CN -, and most will remain as HCN
49
Acid-Base indicator
- substance that changes color in a specific pH range - Tend to be big molecules - Lots of double bonds→ color - Different forms of indicators have different colors Ex: cabbage juice indicator dye from activity
50
Lactase enzyme lab
acidity increases enzyme activity enzymes break down their specific sugars better than other sugars warm temperature increases enzyme activity

chem 102 (2 decks)

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