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Exam 2

Chem of food

Amino Acids Dehydration + peptide bond Building blocks of proteins
Enzymes Slow down reaction
Saturated fats Unhealthy fats All carbons are bonded Solid @ room temp
Unsaturated fat A healthier fat Carbons can be double bonded Liquid at room temp
Hydrogenated Hydrogen is added, double bonds are broke, more saturated
Amino acid side groups Amino and carboxyl
Denaturing of proteins Temp, pH (acid, base), detergent, salt, mechanically
Isomers Same chemical compound, but arranges differently
Amino group Hydrogen branches off to the side
Carboxyl Double bonded oxygen
Monosaccharides Used for energy form rings in H20 CnH2nOn Are often isomers Monomers for the polymer (starch + cellulose)
Sugar alcohol lacks an aldehyde or ketone
Sugar acid The aldehyde @ C1 or OH @ C6 is oxidized for a caroboxylic acid
Disaccharides 2 (monomer) monosaccharide units attached by dehydration
Sucrose Glucose + fructose, dehydration
Polysaccharides Long term energy storage
Sodium alginate Na +1 is replaced by Ca 2+ and causes chains to link together. Broken apart by sodium solution
Lipids Used for efficient energy storage, a structural component of cell membranes as chemical messenger and as fat-soluble vitamin with a variety of functions
Solute Dissolved material
Solvent Dissolving medium
Acid Denotes a proton Produce hydrogen ions in solution lower pH
Base Accepts a proton Produce hydroxide ions in solution Higher pH
Properties of acid taste sour, conduct electricity, change color of indicator, neutralized by bases
Properties of bases Taste bitter, conduct electricity, change colors of indicators, feel slippery, neutralized by acids.
Concentration grams of solute/ mL of solution x 100
Calculating molarity grams of substance/formula gram weight
Concentration and volume C1V1=C2V2 C1V1/V2 = C2
Emulsions Not mixable
Carbs Carbon + H20
Aldehyden Oxygen at end
Ketone Oxygen in middle
D and L glucose Mirror images D has OH L has HO
Aspartame 2 amino acids - phenylamine and aspartic acid
Created by: 646818734
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