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33 Cards in this Set
- Front
- Back
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Functional Groups:
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ester, ketone/aldehydes, alcohol, ether, amines, nitrate/ite, sulfate/ite, phosphate
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Bond types:
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covalent, ionic, hydrogen, van der Waals interactions, lipophobic/hydrophilic(water soluble), lipophilic/hydrophobic(water insoluble...holds hydrophobic molecules together)
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Pure Substances (divided into):
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Elements & Compounds
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Mixtures (divided into):
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Homogenous (solutions) & heterogeneous
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Fermentation:
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big molecules breaking down into small molecules
(breaking bonds to release energy) sugar-> alcohol + CO2 |
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Most food are acidic or basic?
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acidic
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Below pH _______, ____________ cannot germinate
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4.6, c. botulinum
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When canning, pH determines the method.
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water bath: 0-4.6
pressure: 4.6-7 |
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Neutralization
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acid + base = neutral (water) + gas, usually
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Ionization
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opposite of neutralization
NaCl -> Na+ + Cl- |
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Addition of solutes to water affects:
(so does altitude) |
melting/boiling point
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Water phase diagram: trend & critical points
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0 degrees, ice starts to melt..plateau (latent heat)...water is fully melted and starts to heat..100 degrees water starts to steam..plateau (latent heat)..water is all turned to steam
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Colligative properties:
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properties affected by the addition of solutes
Melting point depression = +1 mol solute, MP decreases by 1.86 degrees C Boiling point elevation = + 1 mol solute, BP elevates by about 0.5 degrees C |
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True solutions
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particle size <1 millimicron (1 nanometer)
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Colloids
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particle size >1nm>1 micron (micrometer)
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Suspensions
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particle size >1 micron (micrometer)
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Water is most dense at:
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4 C, 40 F ...thick at refrigeration temp
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Water activity scale goes from ___ to ___
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0, 1
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Water activity of 0 examples
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oil, flour, sugar
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Water activity where yeast, molds can grow
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above 0.8
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Water activity where bacteria can survive
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above 0.9
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Shelf stable water activity
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below 0.8
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hazardous foods
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above pH 4.6 with water activity above 0.8
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Controlling (lowering) water activity
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drying, binding water (ex: adding pectin for jam)
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Continuous phase
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the medium that the smaller particles are in
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Discontinuous phase
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the smaller particles dispersed in the medium
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Continuous phase: Liquid
Discontinuous phase: Solid |
Sol
Ex: sauce, gravy |
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Continuous phase: Liquid
Discontinuous phase: Liquid |
Emulsion
Ex: mayo |
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Continuous phase: Liquid
Discontinuous phase: Gas |
Foam
Ex: egg white, whipped cream |
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Continuous Phase: Gas
Discontinuous Phase: Liquid |
Aerosol
Ex: cooking spray |
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Continuous Phase: Gas
Discontinuous Phase: Solid |
Solid Aerosol
Ex: smoke |
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Continuous Phase: Solid
Discontinuous Phase: Liquid |
Gel (solid w liquid particles)
Ex: jello |
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Continuous Phase: Solid
Discontinuous Phase: Gas |
Suspensoid
Ex: marshmallow |
