WATER
This property arises because oxygen is more electronegative than hydrogen
What is a Dipole Moment
The monomer comprising lipids.
What is a fatty acid.
What is the monomer unit comprising proteins?
What is an amino acid.
What type of flow is independent of the forces applied to it?
What is Newtonian flow.
What is growth, maturation, and senescence.
This property results in a strong network made up of many weak bonds.
What is cooperative hydrogen bonding.
The acid group comprising a fatty acid.
What is carboxylic acid.
The acid group comprising an amino acid.
What is carboxylic acid.
What is the type of flow characterized by plastic, pseudo-plastic, and dilatant flow?
What is Non-Newtonian.
What is a plant hormone associated with ripening?
What is ethylene.
One of the simplest indicators of deterioration and a method to process foods.
What are the bonds between fatty acids and glycerol and what is the reaction type called?
What are ester bonds and dehydration reaction.
What is the bond between amino acids and what is the reaction type?
What are peptide bonds and dehydration reaction.
This type of flow is characterized by shear-thinning, reversible, and decreased viscosity over time.
What is thixotropic.
When ripening is associated with a distinct increase in respiration rate and ethylene production.
What is climacteric.
What is convection heating.
What is the enzyme that catalyzes oxygen across the double bond to create a short chain fatty acid?
What is lipoxygenase.
Specifically, how does cooking work to create food safety?
What is the denaturation of the teriary level of protein organization, causing the active site to lose orientation.
This type of heating profile involves high-viscosity products and is very slow to transfer heat one molecule at a time.
What is conduction heating.
During ripening, this increases as this decreases.
What are carotenoids and chlorophyll.
This property results in decreased shelf life and potential food safety issues in plants.
What is transpiration.
Esterification between this and this forms a diglyceride.
What is glycerol and two fatty acids.
Denaturation breaks what four types of bonds in the tertiary structure?
What are hydrogen, covalent, ionic, and van der waal forces.
This is added to a liquid to increase viscosity by forming these types of molecules.
What are emulsifiers and miscelles.
What is the equation for photosynthesis?
What is
6CO2 + 6H2O + sunlight ---> C6H12O6 + 6O2