Food Chemistry

Front 1

absence

Back 1

a lack of something

Front 2

analyze

Back 2

to study something by breaking it down into simpler parts

Front 3

chemical reaction

Back 3

a change that occurs when two or more sustances combine to form a new substance with properties that are different from the original

Front 4

cholesterol

Back 4

a waxy substance in animal cells and tissues. Cholesterol is needed for many natural processes. Too much cholesterol may cause thickening and hardening of arteries.

Front 5

conclusion

Back 5

a decision that is based on observations or on a study of data.

Front 6

constant

Back 6

a condition that is not changed in a scientific experiement.

Front 7

controlled experiment

Back 7

a scientific investigation in which one variable is changed and sll the others arae kept the same.

Front 8

coomassie blue

Back 8

a chemical used to detect the presence of protein

Front 9

data

Back 9

information, such as that gathered during an experiment.

Front 10

develop

Back 10

to gradually change or grow

Front 11

enzyme

Back 11

a protein that makes chemical reactions occur or that speeds up chemical reactions

Front 12

equal

Back 12

exactly the same in number, amount, degree, rank, or quality.

Front 13

evidence

Back 13

something that offers proof.

Front 14

experiment

Back 14

a procedure that is carried out to investigate a scientific question.

Front 15

factor

Back 15

something that contributes to a result

Front 16

fat

Back 16

oily substance found in certaina body tissues of animals and in some plants. Also, one of the three major food groups.

Front 17

food

Back 17

material that may contain carbohydrates, fats proteins, and vitamins and minerals and that provides an organism with the energy it needs to grow and live.

Front 18

glucose

Back 18

a sugar found in plants, fruits, and blood. A source of energy for living things.

Front 19

gram

Back 19

a metric unit of mass. One ounce is 28 grams

Front 20

hypothesis

Back 20

a prediction about how something works or how two variables are related.

Front 21

indicator

Back 21

a chemical used to show visually the presence of another substance. For example, iodine solution is an indicator for starc. It turns starch from white to purple-black.

Front 22

ingredient

Back 22

one of the substances that makes up a compound or mixture.

Front 23

interept

Back 23

to explain on the basis of one's own understanding.

Front 24

invent

Back 24

to think up or create something for the first time

Front 25

iodine

Back 25

an element consisting of blackish-gray crystals.

Front 26

liquid

Back 26

a form of matter that has no shape but does have volume. A liquid takes the shape of the part of the container it occupies.

Front 27

mineral

Back 27

a natural substance that all organisms need in very small amounts in order to grow and live. Also, a solid substance found in nature that has distinctive properties, such as a crystal form.

Front 28

negative test

Back 28

a test whose results show that the sustance being tested for is absent.

Front 29

nutrient

Back 29

a chemical that animals and plants may need for life and growth.

Front 30

opinion

Back 30

an expression of how one feels or thinks about something. An opinion is based on personl views, not necessarily on facts.

Front 31

organ

Back 31

a part of a person, plant, or animal that consists of cells and tissues that are specialized to do a particular task. The heart is an organ.

Front 32

pattern

Back 32

a repeating arrangement of shapes, colors, numbers, or other things.

Front 33

positive test

Back 33

a test whose results show that the substance being tested for is present.

Front 34

presence

Back 34

the state of being visible or otherwise evident

Front 35

procedure

Back 35

a set of steps that tells how to do something.

Front 36

proteins

Back 36

one of three major food groups. Protenins are made of mino acids and are used to build, maintain , and repair the boday. Milk, nuts, and egg whites are high in protein.

Front 37

result

Back 37

outcome of an experiment.

Front 38

saturated

Back 38

soaked or filled to the point where no additional material can be absorbed or dissolved.

Front 39

starch

Back 39

a carbohydrate that is made and stored inplants; an important food type.

Front 40

triglyceride

Back 40

a fatty substance found naturally in the blood that can clog the arteries.

Front 41

ultraviolet light

Back 41

light that cannot be seen by the human eye because of the shortness of its wavelength.

Front 42

unsaturated

Back 42

capable of absorbing or dissolving more of something.

Front 43

variable

Back 43

an element in an experiment that can be changed

Front 44

vitamin

Back 44

a natural substance that animals and most plants need in order to grow and be healthy.