Food Chemistry flashcards, diagrams and study guides
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The simplest monosaccharide. C6H12O6 All food breaks down into this!
means 1....1 unit....Example is glucose or fructose(fruit sugar)
2 units or 2 monosaccharides together example: sucrose + lactose
the study of the makeup, structure, and properties of a substance and the changes that occur to them
Anything that has mass and takes up space
the basic unit of a chemical element.
Diverse group of chemical compounds.
Composed primarily of the elements Carbon and Hydrogen; they contain fewer oxygen atoms than do carbohydrates. They yield more calories per gram than do carbohydrates, 9 kcal per gram.
They do not readily dissolve in water.
In order to see accurate results for everything tested, there had to be a control group. The distilled water showed something to compare the tests to.
Diabetics need to pay attention to what they eat to maintain a steady blood sugar. When you have problems with your insulin, there is no regulation with blood sugar so you have to keep in healthy and be aware at all times with what you're putting in your body or it could be dangerous.
Nutrition labels should be on food because people need to know what they're eating. People with diabetes need to know the amount of sugar and carbs they're putting into their bodies. If you are starting a diet for whatever reason whether it being, because you want to lose weight or because it's good for your health, you need to know what you're eating and what's inside the food. If you are allergic to something and want to buy a type of food but don't know if it has it in it, it's in the nutrition label and ingredients. If you can't take a large amount of something in your body for any given reason the label can tell you if it has it. Without a nutrition label you have no clue what's being put into your body, they are mandatory for people who need to know what they're eating. They can help you follow a healthy diet and make it easier to choose nutritious foods which is very important.
Molecule made up of many monomers
A reaction which joins two molecules together with the formation of a chemical bond and the removal of a water molecule.
A reaction which breaks a chemical bond between two molecules by adding one molecule of water.
- Brain Development and IQ of Babies - Body Fat - Cardiovascular Disease - Brain Health - Depression - Inflammation
lipids that are solid at room temperature; ex. Lard, butter, coconut, tallow, body fat
A compound composed of adenosine and three phosphate groups that supplies energy for many biochemical cellular processes by undergoing enzymatic hydrolysis.
An organic monomer which serves as a building block of proteins.
The amount of heat energy required to raise the temperature of 1 g of water by 1°C; also the amount of heat energy that 1 g of water releases when it cools by 1°C. The Calorie (with a capital C), usually used to indicate the energy content of food, is a kilocalorie.
The treatment of food to prevent food spoilage
Food is frozen at -25°C, small crystals form that mostly do not damage cell walls of food
Food is frozen at -18°C, large crystals form, damaging the cell walls of food
Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain products
the sweet and fleshy product of a tree or other plant that contains seed and can be eaten as food.
parts of plants that are consumed by humans or other animals as food.
A compound composed of adenosine and three phosphate groups it's a main energy source that cells use for most of their work.
It's a monomer and it's used for building blocks of proteins.
Amount of energy needed to raise temperature 1 gram of water 1 degree C.
Saturday - August 11, 2012 Breakfast o 2 egg whites, scrambled, no butter o 2 slices thick turkey bacon o 1 slice whole wheat toast with 1 pat butter o 1 cup coffee with artificial sweetener and 1 tbsp. light coffee creamer Lunch o 1 12oz can Sprite o 1 turkey sandwich (2 slices whole wheat bread, 3 slices turkey lunch meat, 1 slice cheddar cheese, ½ tbsp. mayonnaise) o 16 fat-free tortilla chips with salsa Snack o 1/4 cup dry roasted peanuts o 1 small apple Dinner o ½ cup apple juice o 6 ounces salmon filet o 1 cup brown rice cooked with salt and butter o 1 cup steamed broccoli Dessert o ½ cup sugar free lemon gelatin Sunday - August 12, 2012 Breakfast o 1 cup Cheerios o ½ cup skim milk o ½ cup blueberries Lunch o 1 cup low-fat strawberry yogurt o 6 Ritz crackers o 1 cup canned, low-sodium vegetable soup o 1 12oz can cola Snack o 1 single serving bag potato chips Dinner o 2 slices thick crust pepperoni pizza (14" pizza) o 2 cups tossed salad o 4 tbsp. Caesar dressing Dessert o 1 cup vanilla ice cream with ½ cup mini marshmallows o 5 Oreo cookies Monday - August 13, 2012 Breakfast o 1 cup whole milk o 1 biscui *Note that Anna's entries stopped on the morning of August 13 th . The entry for breakfast appears to be incomplete.
Office of the Medical Examiner Metropolitan Government of Anytown Case # 77 Decedent: Anna Garcia Age: 38 Weight: 165 Height: 64 Inches Race: Hispanic Sex: Female Date and Time of Autopsy: August 15 - 11:00 am Performed By: Dr. King Laboratory Results: Toxicology: 1. Blood: No evidence of alcohol. No evidence of non-prescription drugs or overdose of prescription drugs. Blood glucose level 280 mg/dL (normal range 70-125 mg/dL) 2. Stomach Contents: No evidence of toxins or poisons 125 mL of partially digested food present Internal Examination Gastrointestinal System: The mucosa and wall of the esophagus are intact and gray-pink, without lesions or injuries. The gastric (stomach) mucosa is intact and pink without injury. The mucosa of the three parts of the small intestine, the duodenum, the jejunum, and the ileum, and the mucosa of the large intestine, the colon and rectum, appears normal. Approximately 125 ml of partially digested semisolid food is found in the stomach.
Toxicology reports ordered during Anna's autopsy reveal that Anna had high amounts of glucose in her blood at the time of her death. This finding suggests that Anna most likely ate a large meal near the time of her death. In the first lesson of this unit, you explored the relationship between blood glucose and diabetes. Glucose levels are related to the food we consume. Given that Anna was a diabetic, she had to think carefully about her diet and choose her foods wisely. Analysis of her stomach contents at the time of her death may reveal information about Anna's last meal and provide additional evidence regarding the conditions surrounding her mysterious death. Eating a balanced diet is necessary for good health. The main nutrients in our food are classified as carbohydrates (sugars and starches), lipids (fats and oils), and proteins. Carbohydrates, including simple sugars such as glucose, are a great source of energy. Proteins are crucial in our diet as they help build tissue, fight disease, and facilitate chemical reactions. Lipids, commonly called fats, have equally important functions, including cell membrane and hormone production. An adequate amount of each of these nutrients is needed to keep the body in balance. In this project you will perform chemical tests to determine what foods contain carbohydrates, lipids, and proteins. Scientists analyze the chemical components of a substance in a variety of ways; one of the simplest methods is to use chemical indicators. An indicator is a substance that changes to indicate the presence of a particular compound or type of compound. The indicator may change color or temperature or may produce some other substance, such as bubbles or a distinctive odor. The change in the indicator is due to a chemical reaction between the indicator and the tested substance. Indicators are very specific and function based on the chemical compositions of the indicator and the substance being detected. Some indicators are sensitive to temperature, pH, and other environmental conditions. Generally, the easiest indicators to use are ones that change color to indicate the presence of a substance. In Project 2.2.1 you will use chemical indicators to tests for the presence of sugar, starch, protein, and lipids in three common food items as well as in the stomach contents of the ill-fated Anna Garcia.