FOOD 2010 Lecture Notes - Lecture 3: Corn Starch, Caramelization, Brown Sugar
19 Dec 2016
School
Department
Course
Professor
Document Summary
Unit three: food chemistry: macro and micro components. Atoms are the smallest unit of an element that make up covalent, hydrogen, ionic and van der. Molecules are identi able units of a pure substance. Reactions can be electron transfer or oxidative-reduction reactions. Metabolism is all the chemical reaction in a living system. Macro: carbohydrates, proteins, lipids, and water - compose a large proportion of mass. Micro: vitamins, minerals, antioxidants, enzymes, organic acids, avourings, emulsi ers, pigments, food additives - compose a small proportion of total mass. The atom is the smallest unit of an element that still exhibits the properties of an element. The atomic number is total number of protons, the atomic weight os an atom is the total number of protons plus neutrons. Elements important to life: carbon, nitrogen, hydrogen and oxygen. Chemical properties are determined by the number of electrons in the outermost energy level. Covalent bonds: formed by sharing a pair of electrons, strongest bond.
