Term
| What are the four Basic Food Molecules? |
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Definition
| Water, Fats, Carbohydrates, and Proteins |
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Term
What makes a water molecule polar?
(Hint: Elsa was polar what kind of end did it make the movie have?) |
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Definition
| A water molecule being polar means that its electrically unsymmetrical and it has a positive and a negative end. |
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Term
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Definition
| A hydrogen bond is a bond that brings two molecules closter to each other and holds them to each other |
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Term
| What happens when a substance dissolves in water? |
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Definition
| Water Molecules are attracted to the Polar Regions in carbohydrates and proteins. The molecules cluster around these substances and effectively surround the larger molecules and separate them from each other. If they cluster around the molecules affectively in a cloud of water molecules, the substance dissolves. |
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Term
| Why do bottles of beer that are put into a freezer for a quick chill and are forgotten pop open? |
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Definition
| Because water expands when it freezes |
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Term
| Why are animal tissues and raw plants damaged when frozen? |
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Definition
The solid water, however the molecular packing is dictated by the requirement for even distribution of hydrogen bonds. The result is a solid with more space between molecules than the liquid has, by a factor of about an eleventh. |
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Term
Why do liquids leak out of plants when they are thawed? |
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Definition
During freezing, the expanding ice crystals rupture cell membranes and walls, which then lose internal fluids when the crystals melt. |
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Term
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Definition
| The amount of energy required to raise its (water) tempreture by a given amount. And it is high for water |
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Term
| What does ‘latent heat of vaporization’ mean? |
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Definition
Latent heat of vaporization is the amount of energy that water absorbs without a rise in temperature as it changes from a liquid to a gas. |
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Term
How latent vaporization connected to steaming vegetables? |
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Definition
When we steam vegetables the evaporation removes energy from food and its surroundings and causes it to cook more gently. |
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Term
What taste sensation do we identify with proton concentration? |
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Definition
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Term
| Fats and oils are members of a large chemical family called what? |
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Definition
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Term
Why can’t lipids dissolve in water? |
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Definition
| Because they are a hydrophobic or water fearing substance |
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Term
As a whole, are hydrocarbon chains that make up lipids polar or nonpolar? |
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Definition
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Term
| What type of bond forms between long lipid chains? |
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Definition
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