Biochemistry: Fats, Proteins, and Sugars
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Biochemistry: Fats, Proteins, and Sugars

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Questions and Answers

What is the primary distinguishing feature of fats?

  • They are characterized by their greasy feel (correct)
  • They can mix easily with water
  • They are sweet and crystalline
  • They contain Nitrogen in their molecules

    • What component differentiates proteins from fats and carbohydrates?

  • The presence of Nitrogen (correct)
  • The ability to mix with water
  • The higher calorie content
  • The absence of carbon

    • Which sugar is known as the sweetest of natural sugars?

  • Fructose (correct)
  • Glucose
  • Sucrose
  • Galactose

    • Which type of molasses is characterized as being light in color and having more sugar?

    <p>Light or Table molasses</p> Signup and view all the answers

    What is the primary function of water in biological contexts?

    <p>It acts as a biological solvent</p> Signup and view all the answers

    What is a characteristic of monosaccharides?

    <p>They cannot be hydrolyzed into simpler sugars</p> Signup and view all the answers

    What residue remains after sucrose crystals are removed from sugar cane and beets?

    <p>Molasses</p> Signup and view all the answers

    Which of the following sugars does not occur free in nature but can be hydrolyzed from milk sugar?

    <p>Galactose</p> Signup and view all the answers

    What type of sugar is made by evaporating the sap of sugar maple trees?

    <p>Maple Syrup</p> Signup and view all the answers

    Which type of syrup is viscous and contains maltose, dextrin, dextrose, and other polysaccharides?

    <p>Corn Syrup</p> Signup and view all the answers

    Which disaccharide is composed of glucose and fructose?

    <p>Sucrose</p> Signup and view all the answers

    What is the primary characteristic of superfine sugar?

    <p>It is specially screened for uniformity.</p> Signup and view all the answers

    Which type of sugar is primarily used for decorative purposes and is coarsely granulated?

    <p>Sanding Sugar</p> Signup and view all the answers

    What sweetness source is produced by honeybees from flower nectars?

    <p>Honey</p> Signup and view all the answers

    Which syrup is made from sorghum without extracting sugar from its juice?

    <p>Sorghum Syrup</p> Signup and view all the answers

    What distinguishes powdered or confectioners sugar from other sugars?

    <p>It is machine ground from granulated sucrose.</p> Signup and view all the answers

    What is the main characteristic of raw brown sugar?

    <p>Contains molasses</p> Signup and view all the answers

    Which factor is inversely related to the ease of solubility of sugars?

    <p>Crystallization</p> Signup and view all the answers

    What does the hygroscopic ability of sugars refer to?

    <p>Ability to absorb moisture from the atmosphere</p> Signup and view all the answers

    What is the primary factor affecting the texture of ice cream that comes from lactose in milk?

    <p>Gritty texture</p> Signup and view all the answers

    What is the primary source of cane syrup?

    <p>Sugar cane sap</p> Signup and view all the answers

    How does the fineness of sugar granules affect solubility?

    <p>Finer granules are more soluble</p> Signup and view all the answers

    Which of the following terms refers to the short thickened, fleshy parts of an underground stem?

    <p>Tubers</p> Signup and view all the answers

    What contributes to creating smaller ice crystals in ice cream?

    <p>High sugar content</p> Signup and view all the answers

    Which type of sugar is referred to as a crude form of sugar?

    <p>Panutsa</p> Signup and view all the answers

    Which part of the plant includes components like ampalaya and kalabasa?

    <p>Fruits</p> Signup and view all the answers

    Which sugar source is classified as a tropical product?

    <p>Sugar cane</p> Signup and view all the answers

    How does the rate of crystal formation impact ice cream texture?

    <p>Slower rates lead to larger crystals</p> Signup and view all the answers

    What is a significant characteristic of fructose affecting candy making?

    <p>It controls crystal formation</p> Signup and view all the answers

    Which of the following is classified as an underground bud that sends down roots?

    <p>Bulbs</p> Signup and view all the answers

    What role does a stabilizer play in ice cream?

    <p>Reduces melting speed</p> Signup and view all the answers

    Which of the following foods would be considered carbohydrate-rich?

    <p>Mung beans</p> Signup and view all the answers

    What is the primary role of chlorophyll in plants?

    <p>Responsible for the green pigments in fruits and vegetables</p> Signup and view all the answers

    Which type of chlorophyll absorbs red and blue light?

    <p>Chlorophyll A</p> Signup and view all the answers

    What effect does an alkali have on anthoxanthins?

    <p>Turns them orange</p> Signup and view all the answers

    What contributes to enzymatic browning in fruits and vegetables?

    <p>Exposure to air and specific enzymes</p> Signup and view all the answers

    Which of the following methods can prevent enzymatic browning?

    <p>Adding sugar solutions</p> Signup and view all the answers

    What is a characteristic of pure chlorophyll's solubility?

    <p>Not soluble in water but soluble in fat</p> Signup and view all the answers

    How can the retention of vitamin C be improved during vegetable cooking?

    <p>By limiting hot-holding to less than 90 minutes</p> Signup and view all the answers

    What happens to chlorophyll in the presence of acids?

    <p>Turns redder</p> Signup and view all the answers

    Which of the following is not a method for destroying the enzyme that causes browning?

    <p>Freezing</p> Signup and view all the answers

    What are tannins associated with during the enzymatic browning process?

    <p>Breakdown of flavonoids</p> Signup and view all the answers

    Study Notes

    Fats and Proteins

    • Fats are characterized by their appearance and greasy feel, and their inability to mix with water.
    • 1 gram of fat contains 9 calories.
    • Proteins are organic substances that contain nitrogen.

    Minerals

    • Inorganic substances that may or may not be in combination with organic constituents

    Water

    • Biological solvent, food and nutrient

    Sugars

    • Sweet, crystalline organic compounds classified under carbohydrates
    • Simplest digestible carbohydrate

    Classification of Sugars According to Chemical Form

    • Monosaccharides cannot be broken down to simpler carbohydrates by hydrolysis
      • Glucose/Grape Sugar found in fruits and plant caps
      • Fructose (levulose or fruit sugar) is the sweetest of the natural sugars
      • Galactose does not occur free in nature but is hydrolysable from lactose or milk sugar
    • Disaccharides are composed of 2 monosaccharides
      • Sucrose (table sugar) is glucose + fructose
      • Lactose (milk sugar) is glucose + galactose
      • Maltose (malt sugar) is glucose + glucose

    Market Forms of Sugar

    • Crystalline (granulated sugar) is the most common form of table sugar
    • Sanding Sugar is coarsely granulated sugar used for decorative purposes
    • Superfine Sugar has uniformly fine-grained sugar for rapid dissolution
    • Powdered or Confectioners Sugar is machine ground from granulated sucrose and often contains cornstarch to prevent caking
    • Lump Sugar is pressed wet sugar crystals into foam, hardened, and cut
    • Brown Sugar is partially purified and ranges in color from very light to very brown
    • Raw Brown Sugar is unrefined and separated from molasses.
    • Panutsa is a crude form of sugar made from sugar cane extract that is evaporated into a brown sugar syrup concentrate and molded into halved coconut shells
    • Washed sugar (dd) is one step short of a completely refined product

    Kind of Sugar According to Source

    • Sugar Cane is a tropical product
    • Sugar Beets are a temperate product

    Classification of Syrups

    • Cane Syrup is boiling sugar cane sap and contains 65-70% mixed sugar, 30% water, and 2.5% ash.
    • Molasses:
      • Light or Table Molasses is light in color, less mineral, and contains more sugar.
      • Black-strap or cooking molasses is darker in color and contains less sugar.
    • Refiner’s Syrup: liquor remaining after the crystallization of sucrose
    • Sorghum Syrup is made from sorghum
    • Maple Syrup is made from evaporating the sap of sugar maple trees to a concentration of no more than 35% water.
    • Corn Syrup contains maltose, dextrin, dextrose, and other polysaccharide solutions
    • High Fructose Corn Syrup contains fructose and levulose with a concentration ranging from 42-90%
    • Honey or pulut pukyutan: collected, modified, and concentrated by honeybees

    Properties and Characteristics of Sugars

    • Solubility: high degree of solubility, especially in fructose
    • Crystallization: inversely related to ease of solubility
    • Hygroscopic ability: ability to absorb moisture (directly related to ease of solubility)
    • Degree of Sweetness: related to solubility
    • Factors Determining the Solubility of Sugars: nature of the solute, fineness of the granules, temperature of the solution, and concentration (supersaturation)

    Factors Affecting Ice Crystal Formation

    • Nature of Ingredients:
      • Lactose causes a gritty texture, which can be reduced by adding lactose before making ice cream.
      • Sugar, milk, fat, and nonfat milk solids contribute to small ice crystals
      • Stabilizers increase the resistance to melting
    • Rate of Crystal Formation: the faster the ice crystallization, the more ice crystals form and the finer the crystals

    Vegetables

    • Give dietary bulk and aid in digestion
    • Provide vitamins for good vision, a healthy immune system, and other bodily functions
    • Chlorophyll:
      • Responsible for the green pigment of vegetables and fruits.
      • Two green forms: Chlorophyll A (absorbs red & blue light) and Chlorophyll B (absorbs other light colors).
      • Two yellow forms: Carotene and Xanthophyll
      • Not soluble in water, but purified chlorophyll is soluble in fat.
      • Intensified in the presence of alkali.
    • Anthoxanthins:
      • Almost colorless or pale yellow pigments in light vegetables.
      • Soluble in water.
      • Turns yellow or orange in alkali.
      • Iron salt causes brownish discoloration.
    • Enzymatic Browning: darkening of plant tissue due to exposure to air.

    Prevention of Enzymatic Browning

    • Change the optimum conditions for enzyme activity
    • Slowing the browning process (e.g., dipping fruits in kalamansi juice).
    • Use reducing substances (e.g., sulfite/ethanol) or inhibitors (e.g., blanching).
    • Ascorbic acid aids in preventing enzymatic browning
    • Removal of Oxygen (e.g., vacuum packing, nitrogen flashing)
    • Destroying the Enzyme

    Ways of Cooking Vegetables

    • Nutrients like Vitamin C and folate continue to be lost after cooking.
    • Significant losses occur during chilling, reheating, storage, and hot-holding.
    • Retention is better in a cook/hot-hold food service than a cook/chill system if hot-holding is restricted to under 90 minutes.

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    Description

    Test your knowledge on the fundamental components of biochemistry, including fats, proteins, and sugars. This quiz covers essential definitions, classifications, and properties of these biological molecules. Dive deep into the specifics of carbohydrates and their structures.

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