Exam 1 - Study Guide

Exam 1 - Study Guide - Jake Sodeman September 26, 2010 NFSC...

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September 26, 2010 NFSC 112 Exam 1 – Study Guide Water 1. Principles of Water (bound and free) a. Bound H2O i. Not available as a solvent ii. Doesn’t freeze at low temperature iii. Relative low mobility 2. Water Equation a. A = p/p 0 3. Sorption Isotherm – Affect of temperature or pressure increase? a. ? b. ? 4. Enzymatic Browning Rate – Affect of Water? a. Browning needs water to react, water facilitates browning. 5. Values of Water Activity in which Yeast, Mold, Bacteria Grow a. ? 6. Emulsion a. Colloidal dispersion of two liquids, usually oil and water, that are not mixable. b. If food behaves more like water it’s an oil in water emulsion, and if it behaves more like a solid it is a water in oil emulsion. Protein 1. Four Types of Protein Structures a. Primary Structure i. Sequence of amino acids ii. Protein more valuable if it contains all essential amino acids b. Secondary Structure i. Arrangement of amino acid chain in space c. Tertiary Structure i. Further folding of the chain to form d. Quaternary Structure i. Arrangement of two or more tertiary structures 2. Protein Denaturation a. Change in molecular structure i. Loss of spatial configuration
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This note was uploaded on 02/12/2011 for the course NFSC 112 taught by Professor Lo during the Fall '10 term at Maryland.

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Exam 1 - Study Guide - Jake Sodeman September 26, 2010 NFSC...

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