Elements, Mixtures, and Compounds
Define Matter
Anything that has mass and takes up space
What is the function of enzymes
The enzyme attaches to a substarte ( which is the substance being broken down) at the active site (area where enzyme attaches to substarte)
What are leavening agents
Cause doughs and batters to rise
Minerals
Provide ability to build bones and muscle
Definition
Any substance added to a food product for a specific purpose
Physical Properties
Color, Melting and Biling Point, Temperature, Odor, Phase (Solid, Liquid, Gas)
factors
Temperature, pH, Water
Examples
Yeast, Air, Steam
Proteins
Build and repair muscle
Natural
Occur in nature and have been used for thousands of years
Define Physical Properties
Characteristic that can be observed or measured without changing the substance
Examples of enzyme
Enzymatic Browing (brown color when exposed to oxygen)
Tenderizing Meat
Yeast in Bread
Milk, Cheese, Fish are what
Minerals
Carbohydrates
Main source of energy for life
Synthetic
Made in lab
Define and of Chemical Properties
Ability of a substrane to react with other substances
Example
Lipases
Diary, Meat
Proteins
Lipds
Stores energy
Who regulates
FDA, WHO, FAO
What are phases?
Solid, Liquid, Gas
What are the 6 types of enzymes?
The six kinds of enzymes are hydrolases, oxidoreductases, lyases, transferases, ligases and isomerases.
What are the 6 essential nutrients
Minerals, Proteins, Carbohydrates Lipids, Vitamins, Water
vVitamins
Heals, vital for uimmune system
Four Purposes
Improve storage
Increase health
Increase Appeal
Improve processing and preparation