FSC 325 Exam 1 Questions and Verified Answers/Accurate Solutions| New Update Already
Graded A+
Carbohydrates Digestible
- sugars, polysaccharides, starches
Non digestible
- cellulose, hemicellulose
Functionality
- sensory characteristics
- nutritional profile
Lipids - animal and plant sources
- fat vs oil
- triacylglycerols
- phospholipids
- sterols
- hydrogenation
Protein - animal and plant sources
- provides structure, enzymes, muscle tissue, antibodies
importance of water - physical environment for biochemical reactions
- reactant
- stabilizer of body temp
- transport medium for nutrients and waste
- maintenance of living organisms
Density mass/volume
, changes with temp
specific volume Volume per unit mass, used for gases
PV = nRT
bulk density mass of solids per bulk volume
- powders and particulates
includes space between, air of gas mixed in
Rheology Study of deformation due to applied forces
- initial bit, hardness/brittleness
- chewing
- perception of texture
viscosity Fluid's internal resistance to flow
- V dec as temp inc
Independent Time Viscosity - Newtonian Fluid (water)
- Pseudoplastic (cream, purees)
- Dilatant - uncommon
- Bingham Plastic (mayo, ketchup)
- Common Plastic (molten chocolate)
Time dependent viscosity - Thixotropic (dec with time, gelatin, shortening, cream)
- Rheopectic (inc with time, high starch solutions like gravy)
emulsions liquid-in-liquid systems (immiscible)
Graded A+
Carbohydrates Digestible
- sugars, polysaccharides, starches
Non digestible
- cellulose, hemicellulose
Functionality
- sensory characteristics
- nutritional profile
Lipids - animal and plant sources
- fat vs oil
- triacylglycerols
- phospholipids
- sterols
- hydrogenation
Protein - animal and plant sources
- provides structure, enzymes, muscle tissue, antibodies
importance of water - physical environment for biochemical reactions
- reactant
- stabilizer of body temp
- transport medium for nutrients and waste
- maintenance of living organisms
Density mass/volume
, changes with temp
specific volume Volume per unit mass, used for gases
PV = nRT
bulk density mass of solids per bulk volume
- powders and particulates
includes space between, air of gas mixed in
Rheology Study of deformation due to applied forces
- initial bit, hardness/brittleness
- chewing
- perception of texture
viscosity Fluid's internal resistance to flow
- V dec as temp inc
Independent Time Viscosity - Newtonian Fluid (water)
- Pseudoplastic (cream, purees)
- Dilatant - uncommon
- Bingham Plastic (mayo, ketchup)
- Common Plastic (molten chocolate)
Time dependent viscosity - Thixotropic (dec with time, gelatin, shortening, cream)
- Rheopectic (inc with time, high starch solutions like gravy)
emulsions liquid-in-liquid systems (immiscible)
