Questions and Answers
Glucose is soluble in water due to the presence of ___________________________
the -OH groups
What are clusters of taste receptor cells called?
Taste Buds
Which of these is the most sensitive of the five tastes?
Umami is the presence of _______________ which is a Japanese term for 'good flavor'.
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In the early part of the 20th century, a Japanese chemist named _________________ attempted to identify umami taste.
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When fruit is not yet ripe, it is full of ____________ and therefore tastes too sour.
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What is the measurement term for macronutrients?
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Carbohydrates: Glycosidic Bonds, Fat: _____________________________
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What describes carbohydrates?
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What are organic compounds belonging to water insoluble substances called?
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What is the most common dispersing medium and most abundant compound in food?
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When exposed to air, myoglobin forms the pigment _____________, which gives meat a pleasingly cherry-bright red color.
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What are waste products of cell processes found in vacuoles and cell walls that give brown colors?
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Study Notes
Solubility and Taste
- Glucose's solubility in water is due to -OH groups, enabling extensive hydrogen bonding.
- Taste receptor cells are organized in clusters known as taste buds.
- Umami, described as savory or meaty, corresponds to the presence of glutamic acid, a taste discovered by Japanese chemist Kikunae Ikeda.
- The four basic tastes—sweet, salt, bitter, and sour—do not adequately describe umami.
- When fruit is unripe, it contains excessive citric acid, leading to an overly sour taste.
Flavor Enhancements
- Salt enhances sweetness in baked desserts and accentuates ginger flavor.
- Kokumi is a new taste sensation often thought to enhance umami flavors in foods.
Macronutrients and Bonds
- Macronutrients, present in large amounts, are quantified in g/100g.
- Carbohydrates are connected through glycosidic bonds, while fats involve ester bonds.
- Derived proteins are associated with lipid structures, and organic compounds are classified as water-insoluble substances.
Color and Pigments
- Water is the most common dispersing medium in food.
- Fat-soluble pigments include chlorophyll and carotenoids, while flavonoids and tannins are water-soluble pigments.
- Myoglobin, when exposed to air, turns into oxymyoglobin, giving meat a cherry-red color.
- Tannins, as waste products of cell processes, contribute brown colors in plants and are found in vacuoles and cell walls.
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Description
Prepare for the FFSS NDLE 2023 exam with this comprehensive set of review questions. This quiz covers important topics such as solubility and hydrogen bonding in glucose, helping you solidify your understanding of essential concepts. Use this resource to enhance your study efforts and ensure you are well-prepared.
