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Study sets matching "semester 1 chemistry food science"

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Study sets matching "semester 1 chemistry food science"

36 terms
Food Science semester 1
Natural or manufactured substances use…
Very low temperature liquids used to f…
Protection of food products from inten…
Access to nutritionally adequate and s…
Food Analog
Cryogenics
Food Defense
Food Security
Natural or manufactured substances use…
Food Analog
Very low temperature liquids used to f…
Cryogenics
21 terms
The Chemistry of Food - Food Science
Element
Compounds
Mixtures
Homogeneous Mixture
A substance that contains only one kind of atom
Substances in which two or more elements have chemically comb…
Substances that are put together but not chemically combined
A mixture in which there is uniform distribution of particles
Element
A substance that contains only one kind of atom
Compounds
Substances in which two or more elements have chemically comb…
84 terms
Semester 1 Food Science Vocab
food science
nutrition
food processing
adulteration
study of the nature of food, causes of deterioration
study of food components and their use by the body to sustain…
deliberate change in food occurring between the point of orig…
lowered quality and safety or a product by adding inferior in…
food science
study of the nature of food, causes of deterioration
nutrition
study of food components and their use by the body to sustain…
19 terms
Chemistry Science - Semester 1
What type of element is shiny, hard, a…
What type of elements form covalent bo…
How many hydrogen are in the formula 4…
Na, Sodium, is in family 1. Cl, Chlori…
metal
non-metals and non-metal
8
Ionic
What type of element is shiny, hard, a…
metal
What type of elements form covalent bo…
non-metals and non-metal
37 terms
Semester 1 Science - Chemistry
Matter
Pure substance
Mixture
Elements
Anything that takes up space and has mass
A substance made of only one kind of matter and having defini…
Substances not chemically combined
Substance made up of only one kind of atom
Matter
Anything that takes up space and has mass
Pure substance
A substance made of only one kind of matter and having defini…
13 terms
Science Semester 1 Chemistry
groups
atom
molecule
functional group
have the same amount of electrons in the outer shell
smallest part of an element
small group of atoms bonded together
part of a molecule that can react with another molecule
groups
have the same amount of electrons in the outer shell
atom
smallest part of an element
86 terms
1. Chemistry Basics for Food Science
what is matter?
chemistry is the study of what?
what are the three states of matter?
give an example of matter in each form…
All things, both visible (rock, you) and not visible (oxygen,…
Matter
Solid, liquid, gas
rock, plastic (solid)... milk, urine... nitrogen, helium (gas)
what is matter?
All things, both visible (rock, you) and not visible (oxygen,…
chemistry is the study of what?
Matter
8 terms
The Chemistry of Food - Food Science
Element
Compounds
Mixtures
Homogeneous Mixture
A substance that contains only one kind of atom
Substances in which two or more elements have chemically comb…
Substances that are put together but not chemically combined
A mixture in which there is uniform distribution of particles
Element
A substance that contains only one kind of atom
Compounds
Substances in which two or more elements have chemically comb…
31 terms
Food Science Semester 1 terms
Sensory Evaluation
Sensory Evaluation Panel
Blind Taste Test
Flavor
scientific discipline that applies principles of experimental…
Testers that describe products based on human senses
Test where you try out a product with lack of one or more of…
the distinctive taste of a food or drink
Sensory Evaluation
scientific discipline that applies principles of experimental…
Sensory Evaluation Panel
Testers that describe products based on human senses
39 terms
Science Definitions Semester 1 (Chemistry)
Compound
Mixture
Atoms
Protons
two or more substances that are chemically combined... elements…
mixture of substances ... can be separated by distillation or fi…
basic building blocks of living/ non-living things
positive... found in nucleus
Compound
two or more substances that are chemically combined... elements…
Mixture
mixture of substances ... can be separated by distillation or fi…
30 terms
Chemistry of Food Semester Test
What nutrient the body will use if car…
the amino acids you must have in your…
a protein that does not have all of th…
when two incomplete proteins are combi…
protein
essential amino acids
incomplete proteins
complementary protein
What nutrient the body will use if car…
protein
the amino acids you must have in your…
essential amino acids
11 terms
Food Science Chapter 4: Basic Food Chemistry
Compound
Mixture
Homogeneous
Heterogenius
A thing that is composed of two or more separate elements tha…
different substances that don't completely mix together
Same throughout.
Separate parts can be seen.
Compound
A thing that is composed of two or more separate elements tha…
Mixture
different substances that don't completely mix together
33 terms
Food Science Semester Review
Pare
Whip
Fold
Cut in
To remove the peeling by using a knife or peeler
To beat rapidly and make light and airy... (Example: egg whites,…
To gently combine two mixtures by cutting down through the ce…
To mix shortening and flour with a pastry blender or two knives
Pare
To remove the peeling by using a knife or peeler
Whip
To beat rapidly and make light and airy... (Example: egg whites,…
21 terms
The Chemistry of Food - Food Science
Element
Compounds
Mixtures
Homogeneous Mixture
A substance that contains only one kind of atom
Substances in which two or more elements have chemically comb…
Substances that are put together but not chemically combined
A mixture in which there is uniform distribution of particles
Element
A substance that contains only one kind of atom
Compounds
Substances in which two or more elements have chemically comb…
39 terms
food science semester 1 final vocab
egg yolk
albumen
baine marie
custard
contains most of the vitamins & minerals of the egg... color dep…
egg white... four alternating layers of thick and thin albumen c…
double broiler... water bath
...
egg yolk
contains most of the vitamins & minerals of the egg... color dep…
albumen
egg white... four alternating layers of thick and thin albumen c…
14 terms
Science chemistry Semester 1 Review
transition metals
ionic bond
covalent bond
law of conservation of mass
metals in stair step on PT and metals that go from liquid to…
bond that transfers electrons
bond that shares electrons
atoms cannot be created or destroyed
transition metals
metals in stair step on PT and metals that go from liquid to…
ionic bond
bond that transfers electrons
13 terms
Science Exam Semester 1 - Chemistry
How is the periodic table organised?
What key information is presented in t…
What major groups are there in the per…
What are the trends in the periodic ta…
With metals on the left, non metals on the right and metallio…
The name, the abbreviation, the atomic number and atomic weig…
The alkali metals (1) , the alkaline earth metals (2), the ha…
Atomic radius decreases going left to right. The ionisation e…
How is the periodic table organised?
With metals on the left, non metals on the right and metallio…
What key information is presented in t…
The name, the abbreviation, the atomic number and atomic weig…
16 terms
Food Science - Chemistry
Matter
Element
Atom
Nucleus
Any substance that has mass and occupies space
Any substance that cannot be broken down to any other substan…
The smallest unit of an element that contains all the charact…
The central core in atoms composed of positively charged prot…
Matter
Any substance that has mass and occupies space
Element
Any substance that cannot be broken down to any other substan…
46 terms
Food Science - Chemistry,
Matter
Element
Atom
Nucleus
Any substance that has mass and occupies space
Any substance that cannot be broken down to any other substan…
The smallest unit of an element that contains all the charact…
The central core in atoms composed of positively charged prot…
Matter
Any substance that has mass and occupies space
Element
Any substance that cannot be broken down to any other substan…
16 terms
MS NANCY FOOD SCIENCE SEMESTER 1
Pathogen
High Risk Food
Aerobic
Anaerobic
Disease causing micro organisms
Food that encourages bacteria growth (high moisture AND prote…
Micro organism that require oxygen to grow
Micro organism that require carbon dioxide to grow
Pathogen
Disease causing micro organisms
High Risk Food
Food that encourages bacteria growth (high moisture AND prote…
43 terms
Chemistry Semester 1 Final
chlorine
[Kr] 5s2 4d10 5p3
ionic
covalent
Which is larger as an ion: Na+1 or Cl-1?
An element has the configuration [Ar] 4s2 3d10 4p3. What is t…
What type of bond is formed?
What type of bond is formed, as the electrons are shared betw…
chlorine
Which is larger as an ion: Na+1 or Cl-1?
[Kr] 5s2 4d10 5p3
An element has the configuration [Ar] 4s2 3d10 4p3. What is t…
85 terms
Food science final exam semester 1
Main function of flour in a recipe
What is gluten and how is it formed?
How does protein affect the strength o…
What is the difference between hard wh…
Provides the structure in baked goods.
Gluten is a type of ingredient that many people can't eat. It…
The different flour types of a dough varying amounts of the g…
Hard wheat= high protein content ... Soft wheat= less protein
Main function of flour in a recipe
Provides the structure in baked goods.
What is gluten and how is it formed?
Gluten is a type of ingredient that many people can't eat. It…
21 terms
Chemistry Semester 1 Final
Atom
Atomic Mass
Atomic Number
Atomic Radius
Smallest of an element that maintains the chemical properties…
Mass of an atom; equivalent to the number of protons and neut…
The number of protons in the nucleus of an atom; same for all…
←↓ for the Periodic Table Pattern;
Atom
Smallest of an element that maintains the chemical properties…
Atomic Mass
Mass of an atom; equivalent to the number of protons and neut…
25 terms
Food Science: Science and Chemistry of Food
Water
Moist heating methods
Dry heating methods
Microwaves
universal solvent... -factor in perishability and preservation o…
involvement of water... -braising, boiling, simmering, steaming
Radiation, can use fat ... -grilling, broiling, baking,frying
use both dry and moist heating methods... -radiation heats water…
Water
universal solvent... -factor in perishability and preservation o…
Moist heating methods
involvement of water... -braising, boiling, simmering, steaming
106 terms
Food Science and Technology Semester 1 Exam
Why we process food?
what effects the quantity of food that…
what effects the quantity that produce…
define supply
- makes food available all year round... - ensures food is safe…
- price of goods... - tastes and preferences of consumers... - numb…
- price of goods on market... - price of input/costs of producti…
what producers are prepared to sell at a certain price
Why we process food?
- makes food available all year round... - ensures food is safe…
what effects the quantity of food that…
- price of goods... - tastes and preferences of consumers... - numb…
31 terms
Yr10 Science Revision Semester 1 chemistry
Atomic structure.
Periodic table.
Bonding.
Ionic bonding.
Neutrons and protons form a tiny nucleus inside the atom. Ele…
Organises all elements into group and periods based on their…
How atoms form chemical bonds with other atoms. Bonding can b…
Ionic bonding occurs when a metal transfers one or more elect…
Atomic structure.
Neutrons and protons form a tiny nucleus inside the atom. Ele…
Periodic table.
Organises all elements into group and periods based on their…
53 terms
Food Science Review part 1 organic chemistry
Millard Browning Reaction
Difference Between the Millard Brownin…
Fermantation
What is Food Quality
Chemical reactions between sugar and proteins at heated tempa…
The amount Heat. Camaralization is the Thermal Degradation of…
Micro organisms changing the food in an anaerobic enviroment
From a Scientific standpoint, a measurement obtained by gradi…
Millard Browning Reaction
Chemical reactions between sugar and proteins at heated tempa…
Difference Between the Millard Brownin…
The amount Heat. Camaralization is the Thermal Degradation of…
34 terms
CP Earth Science Review (Semester 1) CHEMISTRY
Neutral
Catalyst
14 (pH scale)
0 (pH scale)
Substances that are neither acids nor bases are said to be this
A substance that alters the rate of a chemical reaction witho…
Indicator of an extremely strong base
Indicator of an extremely stron acid
Neutral
Substances that are neither acids nor bases are said to be this
Catalyst
A substance that alters the rate of a chemical reaction witho…
22 terms
Food Science | Basic Chemistry
Atom
Subatomic particle
Proton
Neutron
Smallest pariticle of matter
Proton, neutron, electron
Positive; in the nucleus
Neutral; in the nucleus
Atom
Smallest pariticle of matter
Subatomic particle
Proton, neutron, electron
25 terms
Science - Food Chemistry Part 2 (1 of 3)
Why is water important?
vitamin D
vitamin C
vitamin A
Needed for hydration. All living things are made up mostly of…
You can get the source of this vitamin from ultraviolet light.
You can get the source of this vitamin from citrus fruits, li…
You can get the source of this vitamin from fish liver, spina…
Why is water important?
Needed for hydration. All living things are made up mostly of…
vitamin D
You can get the source of this vitamin from ultraviolet light.
11 terms
Food Science Chapter 4: Basic Food Chemistry
Compound
Mixture
Homogeneous
Heterogenius
A thing that is composed of two or more separate elements tha…
different substances that don't completely mix together
Same throughout.
Separate parts can be seen.
Compound
A thing that is composed of two or more separate elements tha…
Mixture
different substances that don't completely mix together
46 terms
Food Science Semester Review
Astringency
Umami
Tip of the tongue
Consistency
the ability of a substance to draw up the muscles in the mouth
defined as a savory taste... back of the tongue detects it
detects sweet tastes
the thinness or thickness of a product
Astringency
the ability of a substance to draw up the muscles in the mouth
Umami
defined as a savory taste... back of the tongue detects it
161 terms
food Science End of Semester
Water content of foods
Heat energy
Freezing point of water
Melting point
Oil - 0... Tomato highest - 93
Moves water through its cycles (Cal, kCal, J or kJ)... Solid - w…
0°C - when 80 cal of heat lost per gram of water
When 80 calories of heat returned
Water content of foods
Oil - 0... Tomato highest - 93
Heat energy
Moves water through its cycles (Cal, kCal, J or kJ)... Solid - w…
26 terms
food science semester vocab.
Blanching
Dehydrating
Fermenting
Freezing
Boiling for a short period of time to loosen the outer skin o…
Removing the moisture in a food item with prolonged low heat
Allowing microbes to grow on purpose in a food item to produc…
Reducing the temperature below 32 degrees to help stop microb…
Blanching
Boiling for a short period of time to loosen the outer skin o…
Dehydrating
Removing the moisture in a food item with prolonged low heat
34 terms
Science - Food Chemistry Unit
biochemistry
biochemical cycles
organic chemistry
metabolism
chemistry of the living world
the processes which create life
chemistry which involves every molecule that has a carbon atom
total of all chemical reactions an organism needs to survive
biochemistry
chemistry of the living world
biochemical cycles
the processes which create life
34 terms
Bio chemistry of food (science)
Vitamin
Fat-soluble vitamin
Water-soluble vitamin
Major minerals
Organ compounds that are needed in small amounts in the diet,…
Nonpolar, dissolve in fats and oils
Polar, dissolve in water and liquid water based liquids
Needed in body in amounts of 100 mg or more each day ex:calcium
Vitamin
Organ compounds that are needed in small amounts in the diet,…
Fat-soluble vitamin
Nonpolar, dissolve in fats and oils
34 terms
Food Science - Unit 1
Food Science
Food Processing
Raw Product
Food Ingredient
The study of the physical, biological, and chemical makeup of…
The transformation of raw ingredients, by physical or chemica…
A food item that has not been processed in any way. Example i…
The various smaller parts of a food that are added together t…
Food Science
The study of the physical, biological, and chemical makeup of…
Food Processing
The transformation of raw ingredients, by physical or chemica…
33 terms
Food Science Semester Review
Pare
Whip
Fold
Cut in
To remove the peeling by using a knife or peeler
To beat rapidly and make light and airy... (Example: egg whites,…
To gently combine two mixtures by cutting down through the ce…
To mix shortening and flour with a pastry blender or two knives
Pare
To remove the peeling by using a knife or peeler
Whip
To beat rapidly and make light and airy... (Example: egg whites,…
84 terms
IGCSE Chemistry Semester 1
Evidence of Particles
Factors Affecting the Rate of Diffusion
Impure Substances
Arrangement of Particles
1. Dust particles in the air in bright sunlight... 2. Diffusion
1. Mass of the particles... 2. Temperature
When a substance contains an impurity, the melting point fall…
Solids- The particles are arranged in a fixed pattern called…
Evidence of Particles
1. Dust particles in the air in bright sunlight... 2. Diffusion
Factors Affecting the Rate of Diffusion
1. Mass of the particles... 2. Temperature
105 terms
Semester 1 Chemistry Review
Chemistry
Scientific Method
Theory
Natural Law
The science that deals with the materials of the universe and…
The process that lies at the center of scientific inquiry.
A set of tested hypotheses that gives an overall explanation…
A statement that expresses a generally observed behavior.
Chemistry
The science that deals with the materials of the universe and…
Scientific Method
The process that lies at the center of scientific inquiry.
17 terms
Food Science- Chemistry
Stability
Retrogradiation
Opacity/Translucency
Viscosity
Staying constant over time and temperature changes
Forming a gel while cooling or standing
Letting light through or not
Resistance to flow
Stability
Staying constant over time and temperature changes
Retrogradiation
Forming a gel while cooling or standing
35 terms
Semester 1 Science Exam Revision Questions- Chemistry
horizontal
number of electron shells
vertical
number of valence shell electrons
Are periods vertical or horizontal?
What does each period tell us?
Are groups vertical or horizontal?
What does each group tell us?
horizontal
Are periods vertical or horizontal?
number of electron shells
What does each period tell us?
17 terms
Food Science Midterm- Chemistry
Trigeminal Nerve
types of texture
Common elements in organic compounds
Hydroxy Alpha Sanshool and spilanthol
Cranial nerve responsible for the chemical irritant portion o…
- Thermal... - Irritation... - Chemical... -Phase Change
-Carbon... - Hydrgoen... - Oxygen... -Nitrogen... -sulfur (sometimes)
trigeminal irritant that causes your tongue to go numbe
Trigeminal Nerve
Cranial nerve responsible for the chemical irritant portion o…
types of texture
- Thermal... - Irritation... - Chemical... -Phase Change
16 terms
Chemistry - Semester 1
Evaporation
Condensation
Precipitation
Distillation
Water turning into gas
Water vapor turning into droplets (clouds)
Water falling from the sky
Purifying water by turning it into steam
Evaporation
Water turning into gas
Condensation
Water vapor turning into droplets (clouds)
78 terms
science test-food chemistry
atom - the s___ p___ of a s___ that ca…
How many different kinds of atoms are…
molecule - a g___ of a___ that are s__…
Think about a___ like the letters in t…
smallest, particle, substance, exist, itself, cannot, divided…
118
group, atoms, stuck, together
atoms, molecules
atom - the s___ p___ of a s___ that ca…
smallest, particle, substance, exist, itself, cannot, divided…
How many different kinds of atoms are…
118
34 terms
Science - Food Chemistry Unit
biochemistry
biochemical cycles
organic chemistry
metabolism
chemistry of the living world
the processes which create life
chemistry which involves every molecule that has a carbon atom
total of all chemical reactions an organism needs to survive
biochemistry
chemistry of the living world
biochemical cycles
the processes which create life
42 terms
Food Science (Egg Chemistry)
What is the shell composed of?
Functions of the shell
shell membranes
yolk
calcium Carbonate
-porous to allow exchange of gases... -color is not an indicator…
2 layers
composed of lipids, cholesterol, lecithin (acts as an emulsif…
What is the shell composed of?
calcium Carbonate
Functions of the shell
-porous to allow exchange of gases... -color is not an indicator…
42 terms
Chemistry Vocabulary Semester 1
chemical
chemical reaction
reactant
product
any substance that has adefinite composition
the process by which one or more substances change to produce…
A chemical substance that is present at the start of a chemic…
A substance produced in a chemical reaction
chemical
any substance that has adefinite composition
chemical reaction
the process by which one or more substances change to produce…
131 terms
Chemistry Semester 1 Final
Mass
Weight
Density
Metalloids
- measure of amount of matter... - doesn't depend on location &…
- measure of gravitational pull of matter... - dependent on loca…
- mass/volume... - physical & intensive property
- between metals/non metals & share some characterisitics... - s…
Mass
- measure of amount of matter... - doesn't depend on location &…
Weight
- measure of gravitational pull of matter... - dependent on loca…
17 terms
1st Semester Review-Science (Unit 1-Chemistry)
periods are horizontal or vertical? wh…
groups are horizontal or vertical? wha…
what group is: solid, shinny, conducto…
what group is: usually solid, ductile,…
horizontal, shells of an atom
vertical, valance electrons
metals
metalloids
periods are horizontal or vertical? wh…
horizontal, shells of an atom
groups are horizontal or vertical? wha…
vertical, valance electrons
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