Osmosis

Front 1

Diffusion

Back 1

Uniform distribution of solute particles in a solution, regardless of the presence of a membrane

Front 2

Osmosis

Back 2

Passage of water through a semi-permeable membrane as a result of concentration gradient

Front 3

Hemolysis

Back 3

RBC rupture; Hypotonic

Front 4

Turgidity

Back 4

State of being turgid or swollen

Front 5

Crenation

Back 5

RBC shrink; hypertonic

Front 6

Plasmolysis

Back 6

Plant cell membrane shrinks or may be destroyed

Front 7

Plasmolysis

Back 7

Plant cell membrane shrinks or may be destroyed

Front 8

Head part

Back 8

Hydrophilic

Front 9

Causes the rapid darkening (usually browning) of fruits and vegetables after they have been peeled, slice or cut

Back 9

Enzymatic activity

Front 10

2 mechanisms of brown color

Back 10

1. Oxygen from the air

2. From the intercellular spaces within the tissues with the cut surface that contains phenoloxidases (PPO) and phenolic compounds as suitable substrates

Front 11

2 undesirable changes produced in enzymatic activity

Back 11

1. Darkening of the cut surface of fruits and vegetables

2. Deterioration of flavor, odor and nutritive value

Front 12

The methods of preventing most commonly practiced concentrates on the __ and __ because the elimination of the substrate (phenolic compounds) is not practical

Back 12

Enzyme and oxygen

Front 13

2 principals of enzymatic browning

Back 13

1. Inactivation of the enzyme (PPO)

2. Minimizing contact with oxygen

Front 14

3 inactivation of the enzyme (PPO)

Back 14

1. Blanching

2. Use of inhibitors

3. Lowering of pH

Front 15

2 minimizing contact with oxygen

Back 15

1. Use of syrup

2. Use of antioxidant such as ascorbic acid and sulfur dioxide

Front 16

2 procedures in enzymatic activity

Back 16

1. Preparation of soaking solutions

2. Preparation of samples

Front 17

5 steps in preparation of soaking solution

Back 17

1. Ascorbic acid (0.5%) solution

Pulverize commercial ascorbic acid tablet. Dissolve 0.2g ascorbic acid tablet and dissolve in 40ml of hot water. Cool the solution

2. Syrup

Add 20g of sugar in 40ml of water. Heat mixture until thick mixture is formed.

3. Salt solution

Dissolve 20g of salt in 40ml water

4. Calamansi

Squeeze juice from calamansi

5. Plain water

50ml

Front 18

6 steps in preparation of sample

Back 18

1. Wash and dry the fruit and vegetable samples

2. Peel and/or cut (about 1cm thick) 12 slices of each sample

3. Immediately after slicing, dip two slices each into the 5 soaking solutions prepared. Make sure that both sides have been soaked. The 2 extra slices will be used for the control

4. After 1 minute of soaking, remove the slices

5. Arrange the slices on a plastic plate and label to indicate the soaking solution used in each case. Do not cover. Allow to remain exposed to air for around 45 minutes

6. Compare the appearance or the presence of surface browning in each sample

Front 19

Meaning of pH

Back 19

Potential hydrogen

Front 20

4 reagents used in pH

Back 20

1. 0.1M sodium acetate

2. 0.1M acetic acid

3. 0.1M HCl

4. 0.1M NaOH

Front 21

3 indicators used in pH

Back 21

1. Phenolpthalein

2. Congo red

3. Methylene blue

Front 22

Used to measure pH

Back 22

pH meter

Front 23

Solutions that maintain a relatively constant pH when an acid or base is added

Back 23

Buffer

Front 24

3 components of buffer

Back 24

1. Acetic acid

2. Pyridine

3. Ammonia

Front 25

Is a measure of the hydrogen ion concentration of a solution

Back 25

pH

Front 26

Head part

Back 26

Hydrophilic

Front 27

Tail part

Back 27

Hydrophobic

Front 28

It is used to determine what ions came out from the dialyzing bag

Back 28

AgNO3

Front 29

Is a thin semi-permeable membrane that surrounds the cytoplasm of a cell

Back 29

Cell membrane (plasma membrane)

Front 30

4 compositions of a cell membrane

Back 30

1. Phospholipids - a lipid of glycerol, fatty and acid tails, and a phosphate based head group

2. Cholesterol - it maintains the fluidity of cell surface membrane

3. Proteins - helps in providing the support and shape to the cell

4. Glycolipids - help cell to recognize other cells of the body

Front 31

Is any biological or synthetic membrane that allows certain molecules or ions to pass through while restricting others

Back 31

Semi-permeable membrane

Front 32

2 transport systems in biological membrane

Back 32

1. Active transport

2. Passive transport

Front 33

Movement of material against a concentration gradient (low to high)

Back 33

Active transport

Front 34

Movement of material along a concentration gradient (high to low)

Back 34

Passive transport

Front 35

5 factors that promote osmosis

Back 35

1. Temperature

2. Surface area

3. Difference in water potential

4. Pressure

5. Light and dark

Front 36

Difference between diffusion and osmosis

Back 36

Diffusion can occur in any mixture even when two solutions are separated by a semi-permeable membrane.

Osmosis exclusively occurs across a semi-permeable membrane

Front 37

Requires same osmotic pressure

Back 37

Isotonic

Front 38

Requires higher osmotic pressure

Back 38

Hypertonic

Front 39

Requires lower osmotic pressure

Back 39

Hypotonic

Front 40

Concentration of sodium chloride

Back 40

0.9%

Front 41

Concentration of glucose

Back 41

5%

Front 42

Swelling caused by excess fluids trapped in body's tissues

Back 42

Edema

Front 43

Unit of molar mass

Back 43

mol/L

Front 44

Ideal gas content

Back 44

0.0821 L*atm/mol*K

Front 45

Unit of temperature

Back 45

Kelvin (K)

Front 46

Unit of osmotic pressure

Back 46

atm

Front 47

5 samples used in enzymatic browning

Back 47

1. Apple

2. Banana

3. Pears

4. Eggplant

5. Potato

Front 48

6 soaking solutions

Back 48

1. Control

2. Ascorbic acid

3. Sugar syrup

4. Salt solution

5. Calamansi

6. Plain water

Front 49

2 reasons why ascorbic acid is the most effective

Back 49

1. It is an antioxidant

2. It lowers pH level

Front 50

2 reasons why ascorbic acid is the most effective

Back 50

1. It is an antioxidant

2. It lowers pH level