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Chap 5: Food Chemistry

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Total cards: 24•Content version: v4•Public deck•Updated: 8/1/2026

Card preview (24)

#1
Front (Question)

Food Chemistry

Back (Answer)

encompasses the composition and properties of food components and the chemical changes they undergo during handling, processing, and storage

#2
Front (Question)

Chemical Bonds

Back (Answer)

• Holds atoms and molecules together • Requires energy • Only electrons involved

#3
Front (Question)

Types of Bonds

Back (Answer)

• Covalent • Ionic • Hydrogen

#4
Front (Question)

Covalent Bonds

Back (Answer)

• Sharing one or more pairs of electrons (Fats, proteins, and carbohydrates incorporate covalently bonded atoms to form backbones of food molecules)

#5
Front (Question)

Ionic Bonds

Back (Answer)

• Transfer of electrons

#6
Front (Question)

Hydrogen (Bond)

Back (Answer)

• Type of covalent bond • Unequal sharing of electron • Compounds containing oxygen, nitrogen bonded to hydrogen

#7
Front (Question)

Composition vs Decomposition

Back (Answer)

Composition - two or more substances combined to form a product A + B = AB Sugars/Amino Acids —-> Polysaccharides/Proteins Decomposition - One substance breaking down to form two or more products AB = A+B Polysaccharides —-> Sugar

#8
Front (Question)

Enzymes

Back (Answer)

• Biological Catalysts • Speeds up reactions • Lowers activation energy

#9
Front (Question)

Desirable Fermentation

Back (Answer)

Pickles, Tea, Yogurt

#10
Front (Question)

Oxidation

Back (Answer)

addition of oxygen or removal of hydrogen

#11
Front (Question)

Reduction

Back (Answer)

losing oxygen or gaining of hydrogen

#12
Front (Question)

Browning of fruits and vegetables (catalyst)

Back (Answer)

Polyphenol Oxidase

#13
Front (Question)

Browning of fruits and vegetables (melanin)

Back (Answer)

Oxidizes Polyphenols

#14
Front (Question)

Properties of Water

Back (Answer)

• Acts at a dilutant and carrier of hydrophilic substances • Fat replacer • Dispersing/solvent action • Medium for heat transfer • Plasticizer

#15
Front (Question)

Dipolar

Back (Answer)

Hydrogens share electron pair with oxygen

#16
Front (Question)

Boiling and Freezing Point

Back (Answer)

BP: 100 C & 212 F FP: 0 C & 32 F

#17
Front (Question)

Solubility

Back (Answer)

Forming hydrogen bonds with water

#18
Front (Question)

Hydration

Back (Answer)

Process by which water molecules surround and interact with solutes by acting as a solvent

#19
Front (Question)

Amphiphatic

Back (Answer)

Containing both hydrophilic and hydrophobic ends

#20
Front (Question)

Water disperses amphipathic substances by

Back (Answer)

Forming Micelles

#21
Front (Question)

Types of Water

Back (Answer)

Free, Adsorbed, and Bound

#22
Front (Question)

Free Water

Back (Answer)

Lightly entrapped Easily pressed out Easily boils and freezes Flow properties

#23
Front (Question)

Adsorbed Water

Back (Answer)

Structural

#24
Front (Question)

Bound Water (bread, crackers)

Back (Answer)

Tightly chemical bound Doesn’t exhibit typical properties of water Doesn’t act as a solvent