Food Science Quiz 2 Byu

Front 1

True solutions

Back 1

small molecules, invisible
no gels

Front 2

Ex of True solutions

Back 2

kool-aid
salt water

Front 3

Colloidal dispersions

Back 3

small groups of molecules, macromolecules
Translucent/opaque
forms gels

Front 4

Ex of Colloidal dispersions

Back 4

proteins, cellulose, gums

Front 5

Suspensions

Back 5

large groups of molecules
temporary, settle out
Opaque
no gels

Front 6

Ex of suspensions

Back 6

uncooked starch

Front 7

Hydrophobic

Back 7

non-polar

Front 8

Hydrophilic

Back 8

polar

Front 9

Are colloids attracted to water?
Examples

Back 9

some are, some aren't
oil in vinegar of dressings (not)
gelatin in water (is attracted)

Front 10

Where do colligative properties come into play in solutions?

Back 10

Affect true solutions
Somewhat affect colloids

Front 11

Solid in liquid

Back 11

Solid-dispersed
Liquid-continuous
Sol

Front 12

Examples of sols

Back 12

Skim milk (protein in water)
warm gravy

Front 13

Liquid in liquid

Back 13

Liquid-dispersed, continuous
emulsion

Front 14

Examples of emulsions

Back 14

mayonnaise
french dressing

Front 15

Gas in liquid

Back 15

gas-dispersed
Liquid-continuous
foam

Front 16

Examples of foams

Back 16

meringue, whipped toppings

Front 17

Liquid in solid

Back 17

liquid-dispersed
solid-continuous
gel

Front 18

Examples of gels

Back 18

jellies
cold gravy

Front 19

Emulsion

Back 19

colloidal dispersion of one liquid in another liquid, molecules of the two liquids immiscible
oil in water, water in oil

Front 20

Emulsifiers

Back 20

helps form an emulsion, made of a polar head and non-polar tail

Front 21

absorption

Back 21

take a substance and make it a part of existing whole

Front 22

adsorption

Back 22

adhere to or hold onto the surface of a substance

Front 23

surfactants

Back 23

substances that adsorb onto interfaces
emulsifiers

Front 24

D-sugar vs L-sugar

Back 24

L sugar the OH group is on the left, D sugar it is on the right
If in ring-L goes up, D goes down

Front 25

Anomeric carbon

Back 25

carbon which becomes assymetric when open-chain structure closes to form the ring structure
alpha or beta linkages

Front 26

Alpha-linkage vs Beta-linkage

Back 26

Alpha-goes down
Beta-goes up

Front 27

Monosaccharide

Back 27

simple, single sugar

Front 28

Disaccharide

Back 28

2 monosaccharides

Front 29

Oligosaccharide

Back 29

3-10 monosaccharides

Front 30

Polysaccharide

Back 30

10+ monosaccharides

Front 31

glucose + glucose

Back 31

maltose

Front 32

maltose

Back 32

glucose + glucose

Front 33

glucose + fructose

Back 33

sucrose

Front 34

sucrose

Back 34

glucose + fructose

Front 35

galactose + glucose

Back 35

lactose

Front 36

lactose

Back 36

galactose + glucose

Front 37

Invert sugar

Back 37

equimolar mixture of d-glucose and d-fructose formed by hydrolysis of sucrose

Front 38

Reducing sugar

Back 38

carb that can reduce Fehlings Reagent or Benedicts Reagent

Front 39

Which sugar isn't a reducing sugar

Back 39

sucrose

Front 40

Sweetness scale

Back 40

lactose, galactose, maltose, glucose, sucrose, fructose

Front 41

Crystalline ex

Back 41

fudges, fondants, nougats, rock candy

Front 42

Amorphous chewy ex

Back 42

taffy, caramels, toffees, jelly bean core

Front 43

Amorphous hard

Back 43

taffy, caramels, brittles, toffees, lollipops, butterscotch

Front 44

Dextrose equivalent

Back 44

measure of the degree of hydrolysis in corn syrups
% of reducing sugars in corn syrup

Front 45

Crystalline def

Back 45

molecules fit into a regular geometric arrangement

Front 46

Amorphous def

Back 46

molecules have aggregrated in a random, disordered form

Front 47

Divinity, marshmallows are...

Back 47

airated non-crystalline

Front 48

Differences in types of candies

Back 48

more water in crystalline
lower temp in crystalline
higher ratio of interfering agents in non crystalline
higher ratio of sucrose to water in noncrystalline

Front 49

more water in (candy)

Back 49

crystalline

Front 50

lower temp in (candy)

Back 50

crystalline

Front 51

higher ratio of interfering agents in (candy)

Back 51

amorphous

Front 52

higher ratio of sucrose to water in (candy)

Back 52

noncrystalline

Front 53

All food acids have what functional group?

Back 53

carboxylic acid

Front 54

Acids __ H+
Bases __ H+

Back 54

give up
accept

Front 55

Bases usually have

Back 55

OH-

Front 56

Total acidity, instrument used

Back 56

all ionized and unionized protons
titrating

Front 57

Active acidity

Back 57

only ionized protons, pH meter

Front 58

Normality

Back 58

total acidity, molarity x ionizable H+
n=mol/L x [H+]

Front 59

High-low cut off in food acids

Back 59

4.6

Front 60

4.6-how to cook at diff pHs

Back 60

lower than 4.6 won't have microbes, use boiling water
greater than 4.6 pressurize steam by pressure cooker

Front 61

buffer system

Back 61

weak acid and salt
resists pH change

Front 62

most foods are __ acids

Back 62

weak

Front 63

aggregate fruit

Back 63

fleshy fruit, several ovaries in one flower

Front 64

simple fruit
drupes
pomes

Back 64

developed from one ovary in one flower
pomes-simple fruit containing a core plus seeds
drupes-simple fruit containing a stone or pit enclosing a seed

Front 65

multiple fruit

Back 65

cluster of several flowers

Front 66

ex of aggregate fruit

Back 66

raspberries, strawberries, blackberries

Front 67

ex of simple fruit
pomes
drupes

Back 67

apples, pears,
plums, cherries, peaches

Front 68

ex of multiple fruit

Back 68

pineapple, figs

Front 69

pomes-

Back 69

simple fruit containing a core plus seeds

Front 70

drupes-

Back 70

simple fruit containing a stone or pit enclosing a seed

Front 71

Parenchyma cells

Back 71

edible parts of plant tissue, food synthesized or stored

Front 72

cell wall

Back 72

cellulose, hemicellulose, lignin, pectin

Front 73

vacuole

Back 73

water soluble compounds

Front 74

cytoplasm

Back 74

protoplasm of a cell
water soluble compounds-salts, sugars

Front 75

plastids

Back 75

different types contain fat soluble pigments, starch, oils

Front 76

middle lamella

Back 76

cements cells together
pectic substances, calcium, cellulose

Front 77

hemicellulose

Back 77

polymers of xylose and glucose
softens when heated in basic solution
dietary fiber

Front 78

lignin

Back 78

polymers containing benzene derivatives
not soften when heated, woody characteristic to plants
dietary fiber

Front 79

composition of fruits

Back 79

water, carbs, protein, fat, minerals, vitamins, organic acids

Front 80

changes in fruit during ripening

Back 80

color
texture
acidity
pectic substances
flavor
form of carb

Front 81

color change in ripening

Back 81

chlorophyll decreases, other pigments predominate

Front 82

texture change in ripening

Back 82

softens

Front 83

acidity change in ripening

Back 83

acidity decreases

Front 84

pectic substances in ripening

Back 84

remain constant-pectin decreases and pectic acid increases

Front 85

flavor change in ripening of fruit

Back 85

flavor volatiles increase

Front 86

form of carb in ripening of fruit

Back 86

starch decreases and sugars increase

Front 87

pectic substances

Back 87

polymers of galacturonic acid and its methyl ester

Front 88

during ripening (pectin substances)
__ --> __ --> __

Back 88

protopectin --> pectin --> pectic acid

Front 89

ethylene gas

Back 89

plant hormone, induces ripening in some fruits

Front 90

slowing fruit ripening

Back 90

low temperature
controlled atmosphere storage-low oxygen, high CO2
modified atmosphere packaging-excludes oxygen, builds up CO2

Front 91

post-harvest factors affecting quality of fruit

Back 91

moisture loss
exposure to oxygen
bruising
time before processing
processing: cutting, peeling, washing

Front 92

enzymatic browning reaction

Back 92

polyphenols + O2 -phenolase-> quinones + H2O -polymerization-> brown pigments

Front 93

preventing enzymatic browning

Back 93

avoid oxygen-required as substrate
add salt-Cl ion interferes with enzyme
keep product cool-inhibits enzyme
alter pH-inhibits enzyme
blanch-heat inactivates enzyme
add reducing agent-reverses reaction

Front 94

leaves

Back 94

lettuce, cabbage

Front 95

seeds

Back 95

peas, beans, corn

Front 96

roots

Back 96

carrots, rutabaga

Front 97

tubers

Back 97

short, thickened fleshy part of an underground stem
irish potato, jerusalem artichoke

Front 98

bulb

Back 98

onion, garlic

Front 99

flowers

Back 99

broccoli, cauliflower

Front 100

fruit (part of vegetables)

Back 100

cucumber, okra, squash

Front 101

stem or shoot

Back 101

celery, asparagus

Front 102

RH

Back 102

Relative humidity

Front 103

raw vegetable short term storage
leafy vegetables

Back 103

water vapor resistant packaging

Front 104

raw vegetable short term storage
carrots, cabbage

Back 104

32F
90-95% RH

Front 105

raw vegetable short term storage
avocados

Back 105

40-56F

Front 106

raw vegetable short term storage
potatoes

Back 106

55F, high RH, dark

Front 107

substrate

Back 107

acted on by enzyme

Front 108

compartmentation

Back 108

enzyme and substrate-disrupted cells- enzyme and substrate mix-product

Front 109

effects of cooking vegetables on flavor/odor

Back 109

mild vegetables-minimal water to retain flavor
stronger vegetables-want weaker odor/flavor cook long without lid, want strong flavor cook in little water with lid

Front 110

effects of cooking vegetables on texture

Back 110

during cooking, texture softens
-determines doneness
-can be bad if too soft--mushy

Front 111

firming effect of calcium

Back 111

pectin associates through a salt bridge

Front 112

waxy texture

Back 112

translucent appearance
pasty and wet

Front 113

mealy texture

Back 113

glisteny appearance
feels granular and dry in mouth
mashed/baked potato

Front 114

specific gravity indication of texture

Back 114

floaters-waxy, sinkers-mealy

Front 115

loss of minerals from vegetables

Back 115

leaching into water
paring-trimming, removing peel

Front 116

loss of vitamins from vegetables

Back 116

leaching
paring
heat (hastens chemical reaction)
air (oxidation)
enzymes (oxidation)

Front 117

ice cream def

Back 117

10% milk fat, non milk fat solids

Front 118

soft serve

Back 118

ice cream mixture before it leaves freezer, 30-60% frozen

Front 119

frozen yogurt

Back 119

cultured product frozen with sugars, flavors

Front 120

steps in making ice cream

Back 120

blending
pasteurization
homogenization
aging mix
freezing to soft serve
packaging
hardening

Front 121

pasteurization

Back 121

heats to destroy pathogens

Front 122

homogenization

Back 122

reduces fat, suspension to a colloid

Front 123

function in ice cream
sugar

Back 123

flavor, lowers freezing point

Front 124

function in ice cream
milk fat

Back 124

finer texture, interferes
smoother texture-lubrication

Front 125

nonfat milk solids
function in ice cream

Back 125

increases viscosity
incorporates air bubbles

Front 126

emulsifier
function in ice cream

Back 126

air incorporation, disperses fat
stiffer, dryer

Front 127

stabilizer
function in ice cream

Back 127

stops ice crystals growing by binding water, smoothness

Front 128

freezing rate on ice crystal formation

Back 128

faster freezing rate, greater number and smaller size of ice crystals

Front 129

temperature fluctuations on ice crystals

Back 129

larger, fewer ice crystals