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General Carbohydrates
General Lipids
Hydrolysis and Common Names
Lipid Definitions
Carbohydrates
100
What is a carbohydrate?
Carbohydrates are produced in living organisms and consists of sugar and starches. They are the fuel for all living organisms.
100
What is a lipid?
Organic molecules of varying chemical composition grouped together on the basis of their solubility characteristics. Phosopholipids, Triglycerides, Waxes, and Steroids
100
What is the common name for sucrose?
Table sugar
100
What is the solubility of lipids?
General lipids are not solubility in water.
100
What is starch?
What is starch? a. Found in plants tightly organized formations. It is the main storage of Carbon and has the ability to swell b. Thickening Agent (Think of all the starches we use in sauces to thicken them) and Aids in Digestion It's a polysaccharide and breaks down into amylose and amylopectin. Amylose has very low solubility and is linear unbranched chain. Amylopectin is more water soluble and branched.
200
What is three food sources we can obtain carbohydrates from?
What is three food sources we can obtain carbohydrates from?
200
What is hydrophobic and hydrophilic?
Water fearing and water loving
200
What is common name for glucose and lactose?
Blood sugar and milk sugar
200
What is emulsifier?
What is emulsifier? An emulsifier is defined as a material that produces a suspension of small globules of one liquid in another liquid with which the first liquid will not mix. Polar head and Non-polar Tail
200
What is dextrin?
What is dextrin? a. Shorter Starch fragments produced from hydrolysis of Starch b. They form when large starch molecules are broken down by dry heating, enzyme presences, or action of acids c. Taste sweeter than starch, water soluble, and less thick than starch
300
Cn(H2O)n
What is the formula for a Carbohydrate?
300
What are the hydrolyzable lipids?
Triglycerides, waxes, and phospholipids.
300
What is the hydrolysis breakdown for sucrose?
glucose and fructose
300
What is oxidative rancidity?
What is oxidative rancidity? Oxidative rancidity of fats such as lard, shortenings, salad and cooking oils refers to the undesirable odors and flavors which develop when such products are exposed to the oxygen in the air. Products containing these fats, including but not limited to food products such as fish, poultry, meat, frozen vegetables and dry milk can become rancid as the fats in the products react to air.
300
Where is glycogen found?
Where is glycogen found? It's found in the liver and in the muscles. It's important to animals regulation of blood glucose levels. Liver will send out to your body when needed.
400
What is the process in which plants synthesize carbohydrates and state the equation?
Photosynthesis 6 CO2 + 6 H2O + sunlight -> C6H12O6 + 6 O2
400
Fatty Acids can be saturated or unsaturated. Which one consist of single bonds and double bonds?
Saturated - single bonds and solid at room temperature Unsaturated - Double bonds and liquid on room temperature
400
What is the monomers of maltose and lactose?
Maltose - glucose and glucose Lactose - glucose and galactose
400
What is hydrogenation?
What is hydrogenation? Is when hydrogen atoms are added to the carbon atoms involved in the double bonds to create single carbon-carbon bonds. Hydrogenation physically hardens the substances. Examples of this done in the food industry in Peanut Butter. Jiff Peanut Butter vs. All Natural Peanut Butter.
400
What is cellulose?
What is cellulose? Cellulose is fibrous and very stiff glucose branched together. it's a linear structure and we lack the enzyme to digest it.
500
What is Hydrolysis?
The breakdown of a chemical compound by a reaction with water in the presence of an acid or enzyme a. The breakdown of a chemical compound by reaction with water in the presence of an acid or enzyme. By adding H2O molecule in the presence of an acid or an enzyme the chemical bond will separate.
500
Why does the melting point increase as the carbon chain gets longer?
There are more forces of attraction bonds to break which will increase the energy needed therefore the temperature. London forces.
500
What is the hydrolysis breakdown for starch?
Amylose and amylopectin
500
What is hydrolytic Rancidity?
What is hydrolytic Rancidity? a. This process is undesired and occurs through hydrolysis. There is a soapy flavor and rancid odor. Hydrolytic rancidity refers to the odor that develops when triglycerides are hydrolyzed and free fatty acids are released. This reaction of lipid with water sometimes requires a catalyst, but results in the formation free fatty acids and salts from free fatty acids (soaps). In particular, short chain fatty acids, such as common butter fats, are odorous.
500
List the solubility of of sugars in order for the first three.
List the solubility of of sugars in order for the first three. fructose, sucrose, glucose, maltose, lactose