Card 181
Question
What is the molar concentration of disassociated H+ in pure water at 25°C?
Answer
1 x 10^-7 M
Food Chemistry
Discover Food Chemistry: 945 flashcards with questions and answers.
- Subject
- Sciences / Chemistry
- Language of creation
- English
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Cards in this set
Card 182
Question
What is the chemical nomenclature for caffeine?
Answer
1,3,7-trimethylxanthine
Card 183
Question
What is the flour to liquid ratio in a popover batter?
Answer
1:1
Card 184
Question
There are two kinds of food colorants, what are they?
Answer
1. Certified, synthetic, derived from petroleum-based sources and undergo batch testing; 2. Exempt from certification, do not undergo batch testing, derived from plants.
Card 185
Question
Name the two types of water crystal nucleation and name the type that occurs in food systems.
Answer
1) Homogeneous and heterogeneous 2) Heterogeneous occurs in foods
Card 186
Question
Name the two principal methods of describing the dependence of the reaction rate constant, k, on temperature.
Answer
1) The Arrhenius equation 2) Thermal death time curves
Card 187
Question
What is the molarity of pure HCL in a pH 7 solution?
Answer
10-7 molar
Card 188
Question
What is the hydrogen ion concentration of a solution with a pH of 4.0?
Answer
10⁻⁴ M.
Card 189
Question
20 grams of amylose is added to 80 grams of water in a beaker; the boiling point is measured with an ordinary mercury-in-glass thermometer. What is the observed boiling point of the material in the beaker?
Answer
100 Degrees Celsius (it is not a true solution - there is no boiling point of elevation)
Card 190
Question
How many times more acidic is something with a pH of 2 than a substance with a pH of 5?
Answer
1000x more
Card 191
Question
What is the angle of the covalent bond in water?
Answer
105 degrees (104.52 degrees)
Card 192
Question
How many carbons are in lactose?
Answer
12
Card 193
Question
What is the minimum temp for carmelization to occur?
Answer
160 degree C/ 320 F
Card 194
Question
In which year did belgian chemist ernest solvay patented his method for the industrial production of sodium carbonate?
Answer
1882
Card 195
Question
What year was the Maillard reaction discovered?
Answer
1912
Card 196
Question
What are two common reducing agents that break disulfide bonds in proteins?
Answer
2-mercaptoethanol (2-ME), dithiothreitol (DTT)
Card 197
Question
Name two compounds that result in mushroom aroma.
Answer
2-octanol, 1-octan-3-one
Card 198
Question
How many PKa(s) does ascorbic acid have?
Answer
2: one at 4.10 and another at 11.79
Card 199
Question
How many carbon atoms and how many double bonds are there in arachidonic acid?
Answer
20 carbons and 4 double bonds
Card 200
Question
At what temperature is sugar syrup considered to be in a soft, cracked stage?
Answer
270-290°F
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