Ions
Describe one characteristic of an acid and one characteristic of a base.
Acid → produces hydrogen (H⁺) or hydronium ions; pH < 7
Base → produces hydroxide ions (OH⁻); pH > 7
Explain why water is considered essential for life.
It carries nutrients, regulates temperature, allows chemical reactions, and dissolves substances.
Name one simple and one complex carb.
Simple: glucose, fructose
Complex: starch, cellulose, gums/pectins
Name one lipid function.
Energy storage, insulation, carrying fat-soluble vitamins, tenderness in baked goods.
Define denaturation.
Protein unfolds or loses its shape due to heat, acid, or agitation (without breaking peptide bonds).
What does a catalyst do?
Speeds up a reaction by lowering activation energy.
Explain what an indicator does and give one example of how it is used.
It changes color depending on the acidity or basicity of a solution.
Describe one way altitude affects the boiling point of water and why that matters in cooking.
Higher altitude = lower atmospheric pressure → water boils at a lower temperature → longer cook times.
One function of carbs in food prep?
Thickening, structure, gel formation, binding, controlling syneresis.
Explain hydrogenation.
Hydrogen is added to unsaturated fats to make them more solid; may create trans fats.
Example of visible coagulation?
Scrambled eggs, cheese curds forming, cooked meat firming up.
One factor that slows enzyme activity?
Extreme heat, extreme pH, lack of water, low substrate concentration.
Predict how adding a buffer to a solution would change its pH stability during an experiment.
A buffer resists pH changes by neutralizing small amounts of added acid or base.
Compare hard and soft water.
Hard water contains calcium/magnesium; can toughen legumes and affect soap/cleaning.
Soft water lacks these minerals and is gentler on food and equipment.
Why do monosaccharides behave differently from polysaccharides?
Mono = single units → sweet, dissolve easily
Poly = long chains → thickening, structure, gel formation
Compare saturated vs unsaturated fats.
Saturated → solid at room temp, no double bonds, raise LDL
Unsaturated → liquid at room temp, one/more double bonds, healthier profile
How amino acid structure affects behavior?
Polar/nonpolar groups affect solubility
Charged side chains respond differently to pH
Sulfur-containing amino acids form disulfide bonds affecting stability
Compare enzyme categories.
Carbohydrases → break down starch/sugar
Lipases → break down fats
Proteases → break down proteins (e.g., meat tenderizers)
You’re developing a new sports drink. Describe how ion behavior (H⁺, OH⁻, and buffers) would affect the drink’s flavor stability and shelf life.
Acid/base balance affects flavor, tartness, and preservation.
Buffers prevent large pH shifts that could spoil flavor or reduce shelf stability.
Demonstrate dehydration impact.
weigh grape before/after dehydration to show mass loss and slowed metabolic-like processes.
Explain starch thickening & syneresis.
When heated, starch granules absorb water, swell, gelatinize, and thicken. Over time, water leaks out (syneresis) unless controlled with proper cooling and ratios.
You must reformulate a muffin recipe to reduce LDL impact. Explain which lipids you would change and why.
Replace saturated fats (butter/shortening) with unsaturated oils; avoid hydrogenated fats; add fiber-rich ingredients.
Apply what you learned in the steak lab:
Describe how heat, resting time, and protein structure together affect tenderness and juiciness.
Heat denatures proteins → tightening
Coagulation → firmness
Resting allows redistribution of juices → tenderness
Maillard reaction → flavor development
Create your own analogy that accurately explains substrate specificity (without using “lock and key”).
Example: “An enzyme is like a USB drive that only fits one type of port — only the correct substrate fits the active site.”