Lipids
Molecular Gastronomy
Solutions
Odds and Ends
Dyes and additives
GMO or GE Foods
100
Lipids help with the absorption of these types of vitamins.
What are fat-soluble vitamins A,D,E,K
100
Using this technique, these "caviar" pearls are made by dripping liquid into a calcium bath.
What is basic spherification?
100
A single 12-ounce can of Coca-Cola contains roughly this many grams of sugar, an amount nearly equivalent to ten teaspoons.
What is 39-42 grams of sugar?
100
What food-central element has four valence electrons?
What is Carbon
100
This colorful candy is often used in lab experiments to study dye absorbance.
Skittles or M&M's
100
This GMO animal was approved for consumption in the U.S. in 2015, engineered to grow faster.
What is the AquaAdvantage salmon.
200
How are triglycerides formed?
Through dehydration synthesis and the loss of water, H2O
200
This common additive and emulsifier is used to create light, airy foams from various liquids. It is found in egg yolks, soy, and mustard. It is the binding agent used in mayonnaise
What is lecithin?
200
Name 1 way that you can increase the rate of solubility of any substance.
Stirring, heating or crushing
200
Name a possibly harmful additive used in processed meats. This additive is used to cure meats.
Sodium nitrate of nitrite
200
This natural dye comes from crushed insects and is used in yogurts and lipsticks.
What is carmine or cochineal?
200
This GE fruit was engineered to resist browning.
What is the Arctic apple?
300
This is the term for a fatty acid with no double bonds.
What is a saturated fatty acid?
300
Transglutaminase is a frequently used component in some molecular gastronomy creations. For example, here are two chefs 'gluing' salmon to beef.
What might be a downside to using 'meat glue'
The primary food safety concern is the potential for increased bacterial contamination. When multiple small pieces of meat are bound together, surface bacteria (like E. coli or Salmonella) can be introduced into the interior of the new "cut"
300
This type of mixture is uniform throughout, with particles at the molecular level, like a well-mixed cup of coffee with cream.
What is a homogeneous mixture?
300
Using this information, what percent of the calories are from saturated fats? (Round to the nearest whole number.)
16%
(15.9%)
300
This device is commonly used in labs to measure the absorbance of light by a colored solution.
What is a spectrophotometer?
SpectroVis is also acceptable as an answer.
300
This type of GMO rice was developed to combat vitamin A deficiency ( a leading cause of night blindness)
What is Golden Rice?
400
These fats are created during industrial hydrogenation and have been banned in many countries.
What are transfats
400
Could you explain the mechanism by which sodium alginate forms a gel? What specific ions are commonly used to induce this reaction?
When the sodium alginate meets the calcium chloride, the calcium displaces the sodium in the sodium alginate, causing those long polysaccharide molecules to crosslink.
400
If industrial wastewater contained 9.6 ppm of mercury contamination, how much mercury would be in 1 liter of the wastewater?
1 liter = 1000 mL = 1000 g
What is 9.6 x 10-3
or 0.0096 g
400
In the fat extraction lab from food (potato chips and chocolate), which of these foods contained primarily saturated fats and which contained mostly unsaturated fats, and how did you know?
The potato chip fat was unsaturated, as it was a liquid
The chocolate was mostly saturated fats, as it was a solid.
400
What is the color of the food dye that produced this absorbance graph?
What is red.
400
The AquaAdvantage salmon has two specific DNA sequences added to its genome: A growth hormone and a promoter gene. Name either of the species from which those genes were obtained?
Pacific Chinook salmon (Oncorhynchus tshawytscha)
Or the ocean pout (Zoarces americanus)
500
This is the chemical structure that makes phospholipids (like lecithin) emulsifiers.
What is an amphiphilic structure (hydrophilic head + hydrophobic tail)?
500
Why is lecithin so valuable as an emulsifier?
Lecithin is a useful emulsifier because its amphiphilic nature allows it to bind oil and water, which don't naturally mix. It has both a water-loving (hydrophilic) head and an oil-loving (hydrophobic) tail, enabling it to form a stable bridge between the two and prevent ingredients from separating in products like chocolate, mayonnaise, and other foods and cosmetics
500
How much 10% solution is needed to make up 500 mL of a 2% solution?
What is 100 mL
C1V1=C2V2
(10%)(V)=(2%)(500mL)
V = 100 mL
500
How many protons, neutrons, and electrons are in this Oxygen isotope?
There are 8 protons, 10 neutrons and 10 electrons
500
You need these many steps to dilute a 100 mg/10mL solution to 0.1 mg/mL using serial 1:10 dilutions.
What is 2 steps?
500
What enzyme does the GMO Artic Apple 'turn off'?
Polyphenol oxidase (PPO)
600
This four-ring steroid is a lipid produced by the body and found in animal products.
What is cholesterol?
600
This common molecular gastronomy ingredient has the unique property of being able to transform a high-fat liquid a powder.
Maltodextrin,
600
How much water must you add when making a 10.0% fruit punch drink from 250 mL of an 80% concentrate?
the answer is 1750 mL.
You already have 250 mL
600
This sensory evaluation method, which experts use to detect defects in olive oil, is called organoleptic testing (or sensory analysis). In 1912, a pharmacist used this type of testing to rate what other food?
Wilbur Scoville used organoleptic testing for the pungency and heat in peppers.
Photo: Emma Darvick
600
After three 1:2 dilutions, the fraction of the original concentration remaining is this.
What is 1/8
600
Genes from this common soil bacterium are engineered into crops like corn and cotton to produce a built-in pesticide (often referred to by its initials).
What is Bacillus thuringiensis (or Bt)?
