FOOD SCIENCE CLOCK
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52 Terms
What are the roles of water in the human body?
Water is involved in chemical reactions and transport.
What is the primary energy source for the human body?
Carbohydrates serve as the primary energy source.
What functions do proteins serve in the body?
Proteins provide structure, act as enzymes, and function as hormones.
What are the roles of fats in the human body?
Fats are involved in energy storage, cell membranes, and signaling.
Why do fats provide more calories per gram than carbohydrates or proteins?
Fats have more carbon-hydrogen bonds, storing more energy, releasing ~9 kcal/g compared to ~4 kcal/g for carbs/protein.
What is the difference between saturated and unsaturated fats?
Saturated fats have no double bonds and are solid at room temperature; unsaturated fats have double bonds and are liquid at room temperature.
What is the function of soluble dietary fiber?
Soluble fiber forms gels, lowers cholesterol, and slows sugar absorption.
What is the function of insoluble dietary fiber?
Insoluble fiber adds bulk, aiding digestion and stool formation.
What happens during glycolysis?
Glycolysis breaks down glucose into 2 pyruvate molecules, producing 2 ATP and NADH.
Where does glycolysis occur?
Glycolysis occurs in the cytoplasm and does not require oxygen.
How is energy extracted from glucose in aerobic conditions?
Glucose is broken down via glycolysis, pyruvate enters mitochondria, forms Acetyl-CoA, enters the citric acid cycle, and ATP is produced through oxidative phosphorylation.
What is beta-oxidation?
Beta-oxidation is the breakdown of fatty acids into Acetyl-CoA units, which enter the citric acid cycle to produce ATP.
How does fermentation differ between yeast and human muscle cells?
Yeast fermentation produces ethanol and CO2; human muscle fermentation produces lactic acid under anaerobic conditions.
What is the function of antioxidants in the body?
Antioxidants neutralize free radicals, preventing oxidative damage to cells, proteins, and DNA.
What causes oxidative rancidity in fats?
Unsaturated fats are prone to oxidation due to double bonds.
How can oxidative rancidity be prevented?
Antioxidants like Vitamin E or packaging in airtight containers can help prevent rancidity.
What is the role of emulsifiers in food systems?
Emulsifiers have hydrophilic and hydrophobic parts that stabilize droplets in emulsions, allowing oil and water to mix.
What is protein denaturation and its importance in cooking?
Denaturation unfolds proteins, allowing new textures; it's essential for cooking eggs, forming foams, and creating curds in cheese.
How does vitamin D support bone health?
Vitamin D increases calcium absorption in the intestines, helping maintain strong bones and prevent rickets.
Why is water considered a macronutrient?
Water is required in large amounts for thermoregulation, solute transport, and all metabolic reactions.
What is gluconeogenesis?
Gluconeogenesis is the process of forming glucose from non-carb sources like amino acids, usually during fasting or low-carb intake.
How does dietary fiber influence disease risk?
Fiber reduces risks of obesity, type 2 diabetes, cardiovascular disease, and some cancers by improving metabolism and digestion.
What food processing technique relies on microbial fermentation?
Foods like yogurt, sauerkraut, and kimchi use bacteria to convert sugars into acids or gases.
What are polyphenols and their effects on health?
Polyphenols are plant compounds with antioxidant properties that reduce fat absorption, oxidative stress, and may improve insulin sensitivity.
What is the role of hemoglobin in the body?
Hemoglobin binds and transports oxygen from lungs to tissues and returns carbon dioxide from tissues to the lungs.
What is the role of B-complex vitamins in energy metabolism?
B-complex vitamins act as coenzymes in the breakdown of carbohydrates, fats, and proteins to produce ATP.
What is the function of the citric acid cycle?
The citric acid cycle generates NADH and FADH2 from Acetyl-CoA to power ATP production in the electron transport chain.
How does fermentation contribute to food safety and flavor?
Fermentation inhibits harmful microbes, extends shelf life, and produces unique sour and umami flavors.
What is the role of polyphenol oxidase in food?
Polyphenol oxidase catalyzes browning reactions in cut fruits like apples through oxidation of polyphenols.
How do vitamins and minerals differ?
Vitamins are organic and required in small amounts for biochemical functions; minerals are inorganic and support structural and regulatory roles.
What are the signs of protein denaturation in cooking?
Signs include texture change, solidification, and foaming (e.g., scrambled eggs, whipped cream, cheese curds).
How are free radicals generated and why are they harmful?
Free radicals are generated through oxidation of fats or metabolism; they damage DNA, proteins, and lipids, contributing to aging and disease.
What is the significance of oxidative phosphorylation?
Oxidative phosphorylation is the final step of aerobic metabolism, producing the majority of ATP using the electron transport chain.
How does the body store excess carbohydrates and fats?
Excess carbohydrates are stored as glycogen in the liver and muscles; fats are stored in adipose tissue.
What is the function of lactase?
Lactase breaks down lactose (milk sugar) into glucose and galactose for absorption.
Why is Vitamin C essential in the human diet?
Vitamin C is vital for collagen production, immune function, and iron absorption.
How does cooking affect antioxidant levels in food?
Cooking can reduce some antioxidants (e.g., Vitamin C) but may enhance others by making them more bioavailable.