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Exam 2
Chem of food
Term | Definition |
---|---|
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 |