Podcast
Questions and Answers
Which of the following is NOT a key element found in food molecules?
Which of the following is NOT a key element found in food molecules?
What type of bond is formed when electrons are shared equally between two atoms?
What type of bond is formed when electrons are shared equally between two atoms?
Which of these statements accurately describes an ionic bond?
Which of these statements accurately describes an ionic bond?
Which of the following molecules is an example of a polar molecule?
Which of the following molecules is an example of a polar molecule?
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Which type of bond is formed between water molecules?
Which type of bond is formed between water molecules?
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What happens to the energy of a molecule when a bond is broken?
What happens to the energy of a molecule when a bond is broken?
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Which of the following pairs correctly describes the process that occurs when heating a piece of meat?
Which of the following pairs correctly describes the process that occurs when heating a piece of meat?
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Which bond type is typically the weakest?
Which bond type is typically the weakest?
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A scientist is studying the properties of different molecules. They find a molecule that is made up of a long chain of repeating units. What can this scientist conclude about the molecule?
A scientist is studying the properties of different molecules. They find a molecule that is made up of a long chain of repeating units. What can this scientist conclude about the molecule?
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Which of the following is NOT a characteristic of a saturated fatty acid?
Which of the following is NOT a characteristic of a saturated fatty acid?
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What property of water allows it to dissolve many substances, such as table salt (NaCl)?
What property of water allows it to dissolve many substances, such as table salt (NaCl)?
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Which of the following is an example of a chemical change?
Which of the following is an example of a chemical change?
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What is the main function of lactose in milk?
What is the main function of lactose in milk?
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Which molecule is responsible for the curdling of milk when it turns sour?
Which molecule is responsible for the curdling of milk when it turns sour?
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Which of the following processes is responsible for creating whipped cream?
Which of the following processes is responsible for creating whipped cream?
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Which of the following statements is TRUE about the relationship between starch and cellulose?
Which of the following statements is TRUE about the relationship between starch and cellulose?
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Which molecule is responsible for the formation of 'foam' in espresso?
Which molecule is responsible for the formation of 'foam' in espresso?
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What causes lactose intolerance?
What causes lactose intolerance?
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Flashcards
Element
Element
A substance made of only one type of atom (e.g., O₂).
Molecule
Molecule
A group of two or more atoms bonded together (e.g., H₂O).
Covalent Bond
Covalent Bond
A bond formed by the sharing of electrons between atoms.
Ionic Bond
Ionic Bond
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Polar Molecule
Polar Molecule
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Intramolecular Bonds
Intramolecular Bonds
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Intermolecular Bonds
Intermolecular Bonds
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Bond Strength Order
Bond Strength Order
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States of Matter
States of Matter
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Freezing
Freezing
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Organic Molecules
Organic Molecules
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Monosaccharide
Monosaccharide
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Saturated Fatty Acids
Saturated Fatty Acids
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Lactose Intolerance
Lactose Intolerance
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Emulsion
Emulsion
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Casein
Casein
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Homogenization
Homogenization
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Hydrogenation
Hydrogenation
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Study Notes
Food Molecules
- Scientific Experiments: Good experiments are repeatable, have controlled variables, testable hypotheses, clear variables (independent and dependent), and large sample sizes.
- Elements vs. Molecules: Elements are single atom types (e.g., O₂, H₂), while molecules are multiple bonded atoms (e.g., H₂O, CO₂).
- Major Food Elements: Key food elements include carbon (C), hydrogen (H), oxygen (O), nitrogen (N), and phosphorus (P).
- Elements vs. Compounds: Elements are single atoms; compounds are bonded different atoms (e.g., H₂O, CO₂).
- Atomic Particles: Atoms have protons (+, nucleus), neutrons (neutral, nucleus), and electrons (-, orbit nucleus).
- Bond Types: Ionic bonds involve electron transfer (e.g., NaCl), covalent bonds involve electron sharing (e.g., H₂O, CO₂). Polar covalent bonds have unequal sharing, while non-polar covalent bonds share electrons equally.
- Bond Type Determination: Ionic bonds form between metals and nonmetals, covalent bonds between nonmetals, and polar covalent bonds result from electronegativity differences between nonmetals.
- Polarity: Polar molecules have an uneven charge distribution, while non-polar molecules are symmetrical.
- Molecular Bonds: Intramolecular bonds occur within molecules (covalent, ionic), while intermolecular bonds exist between molecules (hydrogen, Van der Waals).
- Bond Strength: Covalent bonds are strongest, followed by ionic, then hydrogen, and finally Van der Waals.
- Bond Energy: Breaking bonds requires energy; forming bonds releases energy.
- Cooking & Bonds: Intermolecular bond breaking is a physical change, while intramolecular bond breaking is a chemical change.
- States of Matter: State depends on energy: low energy = solid, medium = liquid, high = gas.
- Physical Changes: Changes like melting or boiling don't create new substances.
- Chemical Changes: Changes like burning or rusting form new substances.
- Organic vs. Inorganic: Organic molecules contain C-H bonds (glucose, proteins), while inorganic molecules lack these (water, salts).
- Abundant Food Molecule: Water is the most abundant food molecule.
- Water Structure: Water in different phases exhibits distinctive structures (solid = crystalline & tightly packed, liquid = close but moving, gas = widely dispersed).
- Water & Solvents: Water dissolves polar/ionic substances (NaCl, sugar) and repels non-polar substances (oils, fats).
- Macromolecules: Large molecules (carbohydrates, proteins, lipids) are built by monomers. Polymers are chains of repeating monomers.
- Food Macromolecules: Carbohydrates (monosaccharides/sugars), proteins (amino acids), and lipids (fatty acids).
- Carbohydrate Types: Monosaccharides (e.g., glucose), disaccharides (e.g., sucrose), and polysaccharides (e.g., starch, cellulose).
- Starch vs. Cellulose: Both glucose polymers, but differing bonds cause structural differences. Starch is digestible, while cellulose isn't.
- Starch Detection: Iodine turns blue-black in the presence of starch.
- Fatty Acids: Long chains of carbon & hydrogen atoms. Saturated have no double bonds (solid), unsaturated have at least one (liquid), and trans are artificially altered.
- Amino Acids: Amino acids have central carbon atoms, an amino group, a carboxyl group, and a side chain (influences polarity).
- Protein Structure: Amino acid sequence affects protein shape and function.
- Protein Denaturation: Process of breaking intermolecular bonds alters protein structure.
Dairy
- Ruminant Digestion: Ruminants (e.g., cows) digest cellulose using bacteria in their stomachs.
- Milk Molecules: Milk contains lipids (milk fat), carbohydrates (lactose), and proteins (casein, whey).
- Lactose: A disaccharide of glucose and galactose.
- Lactose Intolerance: Lack of lactase enzyme causes difficulty digesting lactose.
- Lactose Fermentation: Bacteria ferment lactose, producing gas.
- Lactose-Free Milk: Lactase breaks lactose into simpler sugars, which makes it sweeter.
- Milk Fat: Exists as emulsified fat globules within proteins.
- Milk Proteins: Casein (forms micelles) and whey (liquid portion).
- Milk Mixture: An emulsion.
- Emulsifiers: Hydrophobic tails & hydrophilic heads.
- Emulsifier Micelles: Oil in the middle, water on the outside.
- Milk Fat Globules: Emulsified compounds in milk.
- Casein Emulsification: Stabilizes milk fat.
- Homogenization: Reduces fat globule size for even distribution.
- Foams: Espresso foam is protein-based, while whipped cream is fat-based.
- Butter Formation: Lipids cluster into solid form, like butter.
- Hydrogenation: Adds hydrogen to unsaturated fats, creating a solid fat (e.g., margarine).
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Description
Test your understanding of food molecules and related scientific principles. This quiz covers elements, compounds, and atomic particles, as well as important bond types. Explore the fundamental concepts essential for understanding the chemistry behind food.
