Functional Food Groups

Front 1

A mixture is 2 or more substances chemically combined True/False

Back 1

False, the substances are physically combined; compounds are 2 or more elements chemically combined

Front 2

When chemical bonds are formed between molecules, is it the electrons, protons, or neutrons that are involved in the bond?

Back 2

ELECTRONS

Front 3

T/F There are 2 general types of reactions that occur within food molecules, composition and decomposition reactions.

Back 3

TRUE-they can be enzymatic or non-enzymatic

Front 4

Is the joining of many amino acids to form a polypeptide (protein) a composition or decomposition reaction?

Back 4

Composition A+BèAB

Front 5

Enzymes are said to be biological catalysts. What does this mean?

Back 5

Enzymes are said to be biological catalysts. What does this mean?

Front 6

Explain what this equation represents: E+S--ES--E+P

Back 6

enzyme + substrate--enzyme-substrate complex--enzyme + product reversible reaction

Front 7

There are three factors that determine whether an enzymatic reaction will produce a product (as in above equation).

Back 7

They are: amount of substrate, temperature, and pH

Front 8

In general terms, explain what occurs in enzymatic hydrolysis

Back 8

An enzyme breaks apart food molecules into smaller pieces

Front 9

T/F Enzymatic oxidation of a substance will not occur without the reduction of another substance.

Back 9

TRUE-called a “coupled reaction”. Oxidation is the addition of an oxygen or the removal of a hydrogen. Reduction is the addition of hydrogen or the removal of oxygen

Front 10

What is the name of the enz;ymatic reaction in which many molecular units are joined end to end?

Back 10

ENZYMATIC POLYMERIZATION, a condensation reaction. An example is the creation of starch from glucose or the creation of a polypeptide from amino acids

Front 11

Which type of bond is more reactive, carbon to carbon single bonds OR carbon to carbon double bonds?

Back 11

DOUBLE BONDS; addition reactions cause bonds either double or triple to be broken and to have the addition of something. For example, the hydrogen in hydrogenation

Front 12

In what type of reaction is water a by-product?

Back 12

CONDENSATION

Front 13

High heat and _____ can stimulate non-enzymatic condensation and hydrolysis?

Back 13

pH ACID HYDROLYSIS

Front 14

What does this definition describe: The arrangement of just a few atoms that create particular properties of molecules?

Back 14

FUNCTIONAL GROUPS

Front 15

Match these groups with their correct name:
a. OH
b. NH2
c. O=C-OH or COOH
d. CH3

Back 15

Alcohol group
Amine group
Carboxyl group
Methyl group or acid group

Front 16

Name two functions of food acids

Back 16

antimicrobial agent, lowhygroscopicity=helps prevent clumping, leavening system component, dough softener, flavor=sour or sweet

Front 17

Are food acids weak or strong acids?

Back 17

WEAK COO-H+ donates protons

Front 18

What type of ion replaces the hydrogen atom of the acid group, COOH, in organic salts?

Back 18

A metal ion such as sodium, calcium, or potassium

Front 19

In what reaction does an enzyme break large food molecules apart into smaller fragments, a zero order reaction or an enzymatic hydrolysis reaction?

Back 19

An enzymatic hydrolysis reaction which is a decomposition reaction

Front 20

What are the nine functional groups that are found in food molecules?

Back 20

Alcohol, aldehyde, carboxylic acid, amino, ester, phosphate, methyl, and sulfhydryl groups

Front 21

Lactic acid is formed by: A. Heat B. Agitation C.Oxidation or D.Fermentation?

Back 21

D: Fermentation

Front 22

Pickles are what type of food:
A. Acidified
B. Low-Acid
C. Fermented
D. Both B & C
E. A, B, & C

Back 22

D-Both A & B

Front 23

T/F: The browning of an apple slice when exposed to air is an example of an enzymatic reduction reaction?

Back 23

FALSE-it is an example of an enzymatic oxidation reaction

Front 24

T/F: The browning of an apple slice when exposed to air is an example of an enzymatic reduction reaction?

Back 24

FALSE-it is an example of an enzymatic oxidation reaction

Front 25

The pH scale allows us to know if something is an acid, base, or neutral. What are the value ranges for an acid base, and the neutral mark?

Back 25

Acids are lower than 7, bases are higher than 7, and neutral is 7

Front 26

Some foods or ingredients that must remain free flowing have acids added to them because acids exhibit low hygroscopicity. What is hygroscopicity

Back 26

The low attraction for water

Front 27

How many energy levels does potassium need to hold it’s 19 electrons?

Back 27

3

Front 28

What are three examples of mixtures that can be considered as types of food systems?

Back 28

Solution, dispersion, emulsion

Front 29

What kind of bonds make up the “backbones” of fats, carbs, and proteins?

Back 29

COVALENT BONDS

Front 30

What are three types of water found in foods and how do they differ?

Back 30

a.Free water-lightly entrapped water that acts as a dispersing agent and solvent, and can be removed by pressing

b.Bound water-water in a tight, chemically bound arrangement in food that does not exhibit the typical properties of water

c.Adsorbed Water-water that associates in layers via intermolecular hydrogen bonds around hydrophilic food molecules

Front 31

What is titratable acidity?

Back 31

A measure of the total acidity in a sample, comprised as free hydrogen ions and as hydrogen ions still bound to undisassociated acids