Food Chemistry Checkpoint Review

Front

What is viscosity?

Back

Viscosity is a measure of a fluid's resistance to flow. A higher viscosity means the fluid flows more slowly.

Front

How does starch concentration affect viscosity?

Back

A higher concentration of starch in a liquid increases its viscosity, making it more resistant to flow.

Front

What is retrogradation in food chemistry?

Back

Retrogradation is the process where gelatinized starch molecules reassociate and expel water, often leading to changes in texture.

Front

What is syneresis?

Back

Syneresis is the process where liquid is expelled from a gel, often due to the reformation of hydrogen bonds in starch.

Front

What does a leavening ingredient do?

Back

A leavening ingredient adds airiness to a food, causing it to rise during baking.

Front

What is a supersaturated solution?

Back

A supersaturated solution contains more solute than can normally dissolve in the solvent at a given temperature.

Front

What is an emulsifier?

Back

An emulsifier is a substance that helps two immiscible liquids, like oil and water, mix together.

Front

What role does water play in starch retrogradation?

Back

Water is expelled from starch molecules during retrogradation, which can lead to syneresis.

Front

What is the difference between saturated and supersaturated solutions?

Back

A saturated solution contains the maximum amount of solute that can dissolve, while a supersaturated solution contains more solute than can normally dissolve.

Front

How does temperature affect the viscosity of liquids?

Back

Generally, as temperature increases, the viscosity of liquids decreases, allowing them to flow more easily.