FDSC 200 Lecture Notes - Lecture 8: Microorganism, Protozoa, Leavening Agent

• School: McGill University
• Department: Food Science
• Course: FDSC 200
• Professor: Lawrence Goodridge

Document Summary

1-all, 2-b, 3-c, 4-a, 5-a, 6-b, 7-a, 8-a, 9-b, 10-b. Water: only sub in abundance solid, liquid, gas state, main component of many foods, nutrient necessary to sustain life, nutrionally. Provides solution for metabolic reactions: influences texture, appearance, taste of food, important solvent for cleaning and sanitation, critical in food preservation, determines likelihood of food spoilage by its presence or absence. Types of covalent bonds: nonpolar covalent bond equal e sharing electrically neutral, polar covalent bond unequal e sharing. H bonds: intermolecular (btw molecules, +ve h end drawn to the ve o ends. Surface tension: cling to something else, higher mp and bp than other compounds, freeze faster than it thaws, form crystalline structure in solid state, h bonding dissolve polar subs make water great solvent. Sugars, starches, proteins form h bonds with water. Pressure, t, phase changes: atmospheric pressure impacts bp and fp. High altitude baking considerations increasing amount of flour, water content, oven t.