Chemistry of Food Science

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Chemistry of Food Composition

Directions: Using the chapter in the text, “ Chemistry of Food Composition,” answer the following questions. These answers are to be submitted at the start of the class for a grade. Make a copy for yourself for use during class discussions. It is suggested that you type your answers on the computer to improve legibility.

1. What are the nutrients needed to sustain life?
Protein, carbohydrates, lipids, water,, minerals, and vitamins.

2. Which can produce energy and why? lipids and carbohydrates and proteins. The chemical makeup allows the nutrients to be converted to energy.

List the four functions of water and briefly explain each function. its two most important functions are as a transfer medium for heat and as a universal solvent. It is important as an agent in chemical reactions, and is a factor in the perishability and preservation of foods.

4. Do solutes ( sugar and salt) raise or lower the freezing point of water? Briefly explain. yes because the water molecules are being replaced by the solutes and therefore it disrupts the equilibrium and happens faster.

5. List some foods high in carbohydrates. 39 rice, wheat, rye, legumes

Give some food sugar names of monosaccharides, disaccharides, and polysaccharides. 39 monosaccharides-glucose, fructose, galactose
disaccharides- sucrose, maltose, and lactose
Polysaccharides- fiber, plant starch

7. Soluble fibers such as pectic substances, vegetable gums, and inulin are used for what purpose in the food industry? Give product examples.43

Pectin Substanses act as natural cementing agents, so they are extrated from their foods by the food industry for use in thickening jams, jellies and preserves. Keeping salad dressings from separating and controlling consistency and texture in a variety of foods. gum fibers are used by the food industry to thicken increase viscosity of gel stabilize and or emulsify certain processsed foods.- low calorie...
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