Random
Fats and Oils
Oxidation/Antioxidant
Color
Stereochemistry
100
Who used to be Mr. Crawford's next-door neighbor?
Who is Sarah Perkins
100
Synonym for triester
What is triglyceride
100
Define shelf life
What is the period of time the food maintains the expected quality by the consumer?
100
What are the two types of chlorophyll?
What are chlorophyll a and chlorophyll b?
100
What acronym is used to name enatiomers?
What is CORN?
200
Empirical formula of simple carbs
CH2O
200
Fats and oils are formed by three of these
What are long-chained fatty acids
200
Define antioxidant
What is a substance that slows the rate of oxidation?
200
The difference between a dye and a pigment.
What is a dye is synthetic and a pigment is naturally occurring?
200
The two letters used to name isomers with amino acids/
What are D and L?
300
Distinguish between a food and a nutrient
What is a food is intended for human consumption and a nutrient is obtained from food and provides energy
300
The type of fat that has the most carbons
What is saturated fat?
300
Hydroperoxides degrade to these two things with strong off flavors
What are ketones and aldehydes?
300
The shape of heme in hemoglobin
What is a ring?
300
The -d and +l refer to the direction this is rotated.
What is plane polarized light?
400
Three advantages of hydrogenated fats
What are increased shelf life, increased hardness, makes the melting point similar to a saturated fat?
400
The three types of antioxidants
AH, chelating agents, and reducing agents
400
The name for hydrocarbon derived carotenoids
What are carotenes?
400
+d carvorne taste like this
What is dill and caraway seed
500
This type of amino acid tastes sweet
What are D amino acids?
500
Three disadvantages of saturated fats
What are trans fatty acids can form, mono and poly saturated fats are healthier, and saturated fats can increase LDL levels?
500
Describe termination during oxidative rancidity
What is when free radicals combine to form non radical products?
500
How anthocyanins differ from eachother
What is the number of hydroxyl/methyl groups, number of sugars attached, number of acids attached
500
This makes the smell of lemons.
What is the -l form of amino acids?
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