CHEM 101 ASSIGNMENT

What is the primary condition driving chemical reactions during cooking?

Heat.

What type of carbohydrate is primarily present in spaghetti and pounded yam?

Starch.

What are the reactants involved in the cooking of carbohydrates?

Starch and water.

What is the process called when starch granules absorb water and swell during cooking?

Gelatinization.

What products are formed from the cooking of carbohydrates?

Gelatinized starch and dextrins.

What is the temperature condition required for boiling water in cooking?

100 °C.

What happens to proteins when they are heated during cooking?

They denature and coagulate.

What are the reactants in the cooking of proteins like chicken and egusi?

Proteins.

What is the Maillard reaction known for producing during cooking?

Brown pigments and desirable flavor compounds.

What are the products of protein cooking reactions?

Denatured and coagulated proteins, various Maillard reaction products.

What type of fats are mainly found in chicken and egusi soup ingredients?

Triglycerides.

What happens to solid fats when they are heated?

They melt into liquid form.

What is the process where excessive heating of fats causes undesirable flavors?

Oxidation.

What is the significance of the body temperature of approximately 37 °C during digestion?

It is optimal for enzymatic reactions.

What does the enzyme salivary amylase do in the digestion of carbohydrates?

Breaks down starch into smaller polysaccharides and disaccharides.

What pH condition is found in the mouth for starch digestion?

Neutral to slightly alkaline pH (6.7-7.0).

What halts starch digestion in the stomach?

The highly acidic environment denatures salivary amylase.

What enzyme is released by the pancreas to continue starch hydrolysis in the small intestine?

Pancreatic amylase.

What are the final products of carbohydrate digestion?

Glucose, fructose, galactose.

What do hydrochloric acid and pepsin do in the stomach during protein digestion?

Denature proteins and hydrolyze them into smaller polypeptides.

What is the condition in the stomach for protein digestion?

Highly acidic pH (1.5-3.5).

What proteases are released by the pancreas in the small intestine?

Trypsinogen and chymotrypsinogen.

What kind of enzymes are found on the brush border of the small intestine for protein digestion?

Peptidases.

What are the overall products of protein digestion?

Amino acids.

What are triglycerides broken down into during fat digestion?

Monoglycerides and free fatty acids.

What minor digestion occurs in the mouth and stomach for fats before reaching the small intestine?

Digestion by lingual lipase and gastric lipase.

What is the role of bile salts in fat digestion?

Emulsify large fat globules into smaller droplets.

What enzyme plays a significant role in fat digestion in the small intestine?

Pancreatic lipase.

What is the condition in the small intestine for fat digestion?

Slightly alkaline pH (7-8) and presence of bile salts.

What do the products of fat digestion eventually get repackaged into?

Chylomicrons.

What significance does heat have in cooking processes?

It drives the changes in food texture and digestibility.

How does prolonged heating affect starch during cooking?

It can lead to dextrinization, breaking starch into smaller dextrins.

What is created during the Maillard reaction?

Brown pigments and complex flavors.

How are proteins made more accessible during cooking?

Denaturation exposes hydrophobic regions.

What happens to fats when exposed to excessive heat?

They may undergo thermal degradation or oxidation.

Why are enzymes like maltase and lactase important in carbohydrate digestion?

They convert disaccharides into monosaccharides for absorption.

What is a key feature of the digestive process that aids in nutrient absorption?

Enzymatic hydrolysis reactions.

What happens to food after cooking before digestion?

It undergoes chemical reactions that make it safe and suitable for consumption.

What role does co-lipase play in fat digestion?

It assists pancreatic lipase in breaking down triglycerides.

Describe the overall goal of both cooking and digestion processes.

To transform food into absorbable nutrients.

What specific condition contributes to the dextrinization of starch?

Prolonged heating.

What do fats evolve into when they undergo thermal degradation?

Free fatty acids and glycerol.

How does digestion vary for short and medium-chain fatty acids compared to long-chain fatty acids?

They are primarily digested in the mouth and stomach, while long-chain are digested in the small intestine.

What is the primary catalyst for starch hydrolysis in the mouth?

Salivary amylase.

How does the acidity of the stomach affect enzymatic reactions?

It denatures enzymes, halting reactions relevant to digestion.