Chemistry in Context - Flashcards

Vocabulary flashcards based on lecture notes, covering key chemistry concepts related to food and cooking.

Theobromine

A component of chocolate that acts as a vasodilator, diuretic, and heart stimulant.

Tryptophan

A component of chocolate and a chemical precursor for the body’s synthesis of serotonin, a neurotransmitter responsible for making us feel happy.

Anandamide

A neurotransmitter found in chocolate that targets the same brain receptors as tetrahydrocannabinol (THC).

Flavonols

Antioxidants found in chocolate that support a healthy heart.

Limiting Reagent

The reactant that limits the amount of product that can be formed in a chemical reaction.

Latent Heat

The heat required to convert a solid into a liquid or vapor, or a liquid into a vapor, without change of temperature.

Maillard Reaction

The chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

Sous Vide

A cooking method that uses water as the medium for cooking food sealed in airtight bags in a water bath for longer than normal cooking times.

Nitrates/Nitrites

Used to kill bacteria in food preservation due to their antioxidative properties; break down into nitric oxide (NO).

Osmosis

The process where water is drawn out of microbial cells using salts.

Collagen

A protein found in the connective tissue of animals that converts to gelatin during smoking.

Gelatin

A water-soluble protein derived from collagen, giving a desirable tender meat product.

Qualitative Information

Descriptive information related to changes in textures, color, firmness, etc.

Quantitative Information

Measurable information such as temperature, pressure, boiling point, melting point, density, sugar content, etc.

Hydrometry

The measurement of sugar content of water during fermentation using a hydrometer.

Refractometry

A method for determining sugar content based on the density of a solution through its refractive index.

Henry's Law

Describes the relationship between the pressure of a gas and the concentration of gas dissolved in a liquid: C = kP.

Emulsions

A mixture of two or more liquids that are normally immiscible.

Amphiphilic

Molecules that contain both nonpolar and polar functional groups, stabilizing emulsions.

Spherification

Application of intermolecular forces using sodium alginate and calcium ions to form gel-like spheres.

Fermentation

A natural process involving the anaerobic metabolism of sugar in the presence of microorganisms, producing ethanol and carbon dioxide.

Distillation

The process of vaporizing a liquid and collecting the condensate to purify the products of fermentation.

Extraction

The process of drawing compounds from a solid (leaves or beans) by pouring hot water over them, as in brewing coffee or tea.