Food Science

Fahrenheit

A measure of temperature where water boils at 212°F and freezes at 32°F.

ADP

Adenosine diphosphate, a part of DNA that helps with metabolism and blood clotting, consisting of 2 phosphate groups.

ATP

Adenosine triphosphate, the main energy source for cells, which converts to ADP and energy when needed.

Phosphate Group

A phosphate atom bound to four oxygen atoms, containing energy; common charge is 3-.

NAD+

Nicotinamide adenine dinucleotide, important in the electron transport chain.

NADH

The reduced form of NAD+, carries electrons to the electron transport chain to generate ATP.

FAD

Flavin adenine dinucleotide, converted to FADH2 in the citric acid cycle.

FADH2

The reduced form of FAD, carries electrons to the electron transport chain, yielding less ATP than NADH.

Anabolic Pathway

Metabolic pathways that use energy to synthesize molecules from smaller units.

Catabolic Pathway

Metabolic pathways that break down molecules into smaller units for energy.

Amphibolic Pathway

Pathways that combine both anabolic and catabolic reactions, such as the citric acid cycle.

Glycolysis

A metabolic pathway that breaks down glucose into pyruvate, producing ATP and NADH.

Electron Transport Chain

A series of complexes that transport electrons and produce ATP using a proton gradient.

Chemiosmosis

Process of ATP generation from ADP and inorganic phosphate through ATP synthase using a proton gradient.

Fermentation

A metabolic process that converts sugars to acids or alcohol, regenerating NAD+ to continue glycolysis.

Triacylglycerols

Also known as triglycerides, they consist of a glycerol backbone and three fatty acid tails.

Saturated Fatty Acids

Fatty acids with no double bonds, typically solid at room temperature and found in animals.

Unsaturated Fatty Acids

Fatty acids with one or more double bonds, liquid at room temperature, and found in plants.

Omega 3 Essential Fatty Acids

Essential fatty acids found in fish and plants, necessary for metabolism.

Cholesterol

A sterol that comes in HDLs (good) and LDLs (bad) which affect cardiovascular health.

Polysaccharides

Carbohydrates made up of multiple monosaccharide units, divided into storage and structural polysaccharides.

Enzymes

Proteins that catalyze chemical reactions, often ending in the suffix -ase.

Amino Acids

Building blocks of proteins, containing an amino group and a carboxyl group.

Emulsification

A mixture of two normally immiscible liquids, forming an emulsion.

Hydrogenation

A chemical reaction adding hydrogen to unsaturated fats, often resulting in trans fats.

Yeast

A fungus used in fermentation to produce ethanol and carbon dioxide.

Canning

A thermal process to preserve food by destroying bacteria and sealing it in a can.

Refrigeration

A method of preserving food by lowering temperature to slow microbial decay.

Freezing

A preservation method that turns water in food to ice, halting microbial growth.

Sterilization

The process of eliminating all living organisms in food, not just pathogenic ones.