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| basic science describing foods and reactions |
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| composed of ELEMENTS described in the periodic table |
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| 2 or more elements chemically bonded together |
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| 2 or more substances combined physically rather than chemically |
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| are the forces that hold atoms together and store energy |
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| strong and form the back bone offood molecules |
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| transfer elecgtrons between reactants forming chared ions |
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| unequal sharing of the electrons between 2 diff molecules and are relatively weak |
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| composition(condensation) |
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| reactions form larger molecules from smaller ones and yield a molecule of water |
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| decompositon(hydrolysis or digestion) |
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| reactions form smaller moleules from largerones by inserting water across a bond |
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| are BIOLOGICAL CATALYSTS with ACTIVE SITES that make reactions occur by REDUCING ACTIVATION ENERGY. theyrequire precise temperature, ph and substrate concentration to work well and proceed through the reaction unhcnaged themselves. |
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| reactions are COUPLED to facilitate movement of electrons or oxygen |
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| reactions join many molecules together into compounds of high molecular weight, good for forming films |
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| reactions add molecules across doubleor triple bonds which are more reactive than single bonds |
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| in food molecules create specific propeties |
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| are physical and chemical properties of food molecules that affect behavior of foods |
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| hydrogen bonding helps dissolve and disperse ingredients |
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| water surrounds and interacts with solutes acting as a carrier and diluent |
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| are attracted to water and fat.in water they form MICELLES which are clusters with hydrophobic ends toward center away from water. |
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| indicates availability of water to enter microbial, enzymatic or chemical reactions. it affects the shelf life and texture of food. |
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| moisture sorption isotherms |
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| graphs that measure water activity against % moisture,allow prediction of storage stability and packaging requirements of a food. |
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| water conducts thermal(kinetic) energy to molecules. |
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| glass transition temperature |
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| temp where change in mobility of water and other molecules occurs |
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| come in many and have many functionalproperties |
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| attraction for moisture (acids are low in this property) |
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| have a small amount og H+ ions dissociated from them |
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| have a large amount of H+ ions dissociated from them |
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| expresses the degree of dissociation |
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