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Rancidity
Antioxidants
Stereochemistry
Color
Other
100
The more stable type of fats.
What is saturated.
100
Type of reaction performed by antioxidants.
What is an oxidation reaction.
100
R and S apply to these, other than amino acids.
What is carbohydrates.
100
The green color of some vegetables is due to the presence of...
What is chlorophyll.
100
The physics teacher in S hall.
Who is Mr. Crawford
200
Type of Rancidity that is the reverse ofcondensation.
What is hydrolytic
200
The D and L system of naming applies to these.
What is amino acids.
200
Red yellow and blue are all pigments in this group.
What is anthocyanins.
200
The other female chemistry teacher at Bend High
Who is Ms. Yaeger
300
Synthetic antioxidants are often phenols. What does this structure consist of.
What is a benzene ring with a hydroxyl group attached.
300
The presence of a chiral carbon indicates this type of isomer.
What is optical.
300
Why carotenoids fat soluble.
What is they are non polar (long hydrocarbon chain).
300
The most common study referring to the effects of aspartame.
What is Ramazzini
400
Explain hydrogenation
What is when hydrogen and a nickel catalyst are added to break double bonds.
400
These are oxidized in preference to fats or oils.
What is carotenoids.
400
The elements that the CORN rule applies to.
What is 1) COOH 2) R group (carbon chain) 3) NH2 4) H atom
400
The structure and color of these change with pH
What is anthocyanins.
400
The point when the astaxanthin pigment in lobsters changes from blue or green to red.
What is after cooking.
500
What is the purpose of hydrogenation, and the effects of Rancidity.
What is it increases shelf life, changes the taste, smell, and/or color of food, making it undesirable to the consumer.
500
Name 4 naturally occurring antioxidants.
What is vitamin E, vitamin C, beta-carotene, selenium.
500
D amino acids taste like this, while L amino acids taste like this.
What is sweet and nothing (or no taste).
500
Name 1 characteristic of a transition metal that affects the stability of heme.
What is 1) they form colored compounds 2)they form complex ions 3)they are able to form different oxidation states.
500
The unstable pigment in kiwi that causes it to lose its color after being canned or cooked.
What is (magnesium) Chlorophyll