Macros and Monos
These are the standard monomer building blocks that link together to form proteins.
Amino Acids
This type of simple carbohydrate provides quick energy, whereas starches provide longer-lasting energy.
Sugar
At room temperature, saturated fats take on this physical state of matter
Solid
Enzymes fall under this biological category of macromolecules.
Proteins
Potato slices kept in a sealed container with minimal air don't brown because this element required for enzymatic browning is absent.
oxygen
Sugar names almost always end with these three letters.
-ose
This major group of macromolecules includes monosaccharides, disaccharides, and complex starches.
Carbohydrates
Unsaturated fats typically exist in this state of matter at room temperature.
Liquid
These specialized biological molecules speed up chemical reactions in living organisms and foods.
Enzymes
Chemical reactions and microbial growth in cooked rice left at room temperature occur faster than in a refrigerator because this factor speeds up molecular activity.
Temperature or Heat
Disaccharides are formed by combining two of these simple single-sugar units.
Monosaccharides
If you are preparing to run a marathon, you would eat this type of carbohydrate for sustained energy storage.
Complex carbohydrates (or starches / polysaccharides)
This type of artificially created fat is generally considered the worst for human health due to how it is processed.
Trans-fat
This process alters or unfolds a protein's structure, causing it to lose its functional shape.
Denaturation
Leaving cooked rice out on a warm counter for two days primarily causes spoilage due to the rapid growth of these organisms.
Bacteria
Sucrose is a disaccharide made up of one glucose molecule and one of these single sugar units.
Fructose
These four distinct level names represent the structural complexity levels of proteins.
Primary, Secondary, Tertiary, and Quaternary structures
The presence or absence of double bonds causes saturated and unsaturated fats to differ in physical state, which directly impacts these two culinary qualities in cooking.
Taste and texture
Heat and pH changes are two conditions that cause protein denaturation; these are other ways a protein can denature.
Stress, Mechanical agitation, salt concentration
Submerging cut fruit in water, vacuum sealing, or applying lemon juice (acid) are all specific methods used to prevent this chemical process in food.
Oxidation
Lactose is a disaccharide composed of one glucose molecule and one of these specific monosaccharides.
Galactose
The body can produce non-essential amino acids on its own, but these amino acids must be obtained directly through food
Essential Amino Acids
This was the process by which we removed the fats from the food in our Lipids Lab
Solvent Extraction
When proteins in raw food—such as enzymes or structural proteins—undergo denaturation, this fundamental property is permanently altered because the protein's folded structure loses its functional shape.
Protein function, activity, shape
Adding citrus juice prevents enzymatic browning in fruit by lowering the pH environment, which alters the enzyme structure through this process
Denaturation