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Food Comp and Scientific Prep
n/a
49
Science
Undergraduate 1
01/24/2009

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Term
specific heat
Definition
the amount of heat required to raise the temperature of 1 gram of a substance 1 degree C
Term
heat of solidification
Definition
the temperature at which a substance converts from a liquid to a solid state
Term
latent heat
Definition
the amount of energy in kcalories per gram absorbed or emitted as a substance undergoes a change in state (liquid/solid/gas)
Term
heat of vaporization
Definition
the amount of heat required to convert a liquid to a gas
Term
precipitate
Definition
to separate or settle out of a solution
Term
distillation
Definition
a procedure in which pure liquid is obtained from a solution by boiling, condensation, and collection of the condensed liquid in a separate container
Term
colloidal dispersion
Definition
a solvent containing particles that are too large to go into solution, but not large enough to precipitate out
Term
suspension
Definition
a mixture in which particles too large to go into solution remain suspended in the solvent
Term
emulsion
Definition
a liquid dispersed in another liquid with which it is usually immiscible (incapable of being mixed)
Term
flocculation
Definition
a partial gel in which only some of the solid particles colloidally dispersed in a liquid have solidified
Term
ionize
Definition
to separate a neutral molecule into electrically charged ions
Term
electrolyte
Definition
an electrically charged ion in a solution
Term
pH scale
Definition
measures the degree of acidity or alkalinity of a substance, with 1 the most acidic, 14 the most alkaline, and 7 neutral
Term
hydrolysis
Definition
a chemical reaction in which water (hydro) breaks (lysis) a chemical bond in another substance, splitting it into two or more new substances
Term
water activity
Definition
measure the amount of available (free) water in foods. Water activity ranges from 0 to the highest value of 1.00, which is pure water
Term
osmosis
Definition
the movement of a solvent through a semipermeable membrane to the side with the higher solute concentration on both sides of the membrane
Term
osmotic pressure
Definition
the pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane
Term
enzyme
Definition
a protein that catalyzes (causes) a chemical reaction without itself being altered in the process
Term
phenolic
Definition
a chemical term to describe an aromatic (circular) ring attached to one or more hydroxyl (OH-) groups
Term
P/S ratio
Definition
the ratio of polyunsaturated fats to saturated fats. The higher the P/S ratio, the more polyunsaturated fats the food contains
Term
hydrophobic
Definition
a term describing "water-fearing" or non-water-soluble substances
Term
bile
Definition
a digestive juice made by the liver from cholesterol and stored in the gall bladder
Term
plant sterol esters
Definition
naturally occurring substances in plants that help block absorption of cholesterol from the digestive tract
Term
denaturation
Definition
the irreversible process in which the structure of a protein is disrupted, resulting in partial or complete loss of function
Term
coagulation
Definition
the clotting or precipitation of protein in a liquid into a semisolid compound
Term
substrate
Definition
a substance that is acted upon, such as by an enzyme
Term
amphoteric
Definition
capable of acting chemically as either acid or base
Term
maillard reaction
Definition
the reaction between a sugar (typically reducing sugars such as glucose/dextrose, fuctose, lactose, or maltose) and a protein (specifically the nitrogen in an amino acid), resulting in the formation of brown complexes
Term
enzymatic browning
Definition
a reaction in which an enzyme acts on a phenolic compound in the presence of oxygen to produce brown-colored products
Term
volatile molecules
Definition
molecules capable of evaporating like a gas into the air
Term
olfactory
Definition
relating to the sense of smell
Term
gustatory
Definition
relating to the sense of taste
Term
flavor
Definition
the combined sense of taste, odor, and mouthfeel
Term
consistency
Definition
describe's a food's firmness or thickness
Term
astringency
Definition
a sensory phenomenon characterized by a dry, puckery feeling in the mouth
Term
chemethesis
Definition
the ability to feel a food's chemical properties such as cool mints or hot chili peppers
Term
food group plan
Definition
a diet-planning tool that "groups" foods together based on nutrient and kilocalorie content and then specifies the smount of servings a person should have based on their recommended kilocalorie intake
Term
antioxidant
Definition
a compound that inhibits oxidation, which can cause deterioration and rancidity
Term
functional food
Definition
a food or beverage that impacts a physiological benefit that enhances overall health, helps prevent or treat a disease or condition, or improves physical/mental performance
Term
nutraceutical
Definition
a bioactive compound (nutrients and non-nutrients) that has health benefits
Term
monograph
Definition
a summary sheet (fact sheet) describing a substance in terms of name (common and scientific), chemical constituents, functional uses (medical and common), dosage, side effects, drug interactions, and references
Term
culture
Definition
the ideas, customs, skills, and art of a group of people in a given period of civilization
Term
kosher
Definition
from Hebrew, food that is "fit, right, proper" to be eaten according to Jewish dietary laws
Term
halal
Definition
an Arabic word meaning "permissible". Usually refers to permissible foods under Islamic law
Term
biotechnology
Definition
previously called genetic engineering, this term describes the alteration of a gene in a bacterium, plant or animal for the purpose of changing one or more of its characteristics
Term
genetically modified organisms (GMOs)
Definition
plants, animals or microorganisms that have had their genes altered through genetic engineering using the application of recombinant DNA technology
Term
gene
Definition
a unit of genetic information in the chromosome
Term
subjective tests
Definition
evaluations of food quality based on sensory characteristics and personal preferences as perceived by the five senses
Term
objective tests
Definition
evaluations of food quality that rely on numbers generated by laboratory instruments, which are used to quantify the physical and chemical differences in foods
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