Chemistry of Foods

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  1. 5. leads to what is termed rancidity.
  2. 6. Some fatty acids are connected to glycerol molecules that contain a molecule of phosphorus.
  3. 8. is a polymer of galacturonic acid and is not digested. In plants, pectin "cements" cells together.
  4. 11. are Combinations of more than two sugars that are very large.
  5. 12. A triglyceride molecule that has two fatty acids removed.
  6. 13. are chemical compounds in our food that are needed in very small amounts (milligrams and micrograms) to regulate the chemical reactions in our bodies.
  7. 15. or vitamin B12 is required for nucleic acid synthesis, amino acid synthesis, blood cell formation, neural function, and growth.
  8. 16. contain amino acids, sometimes referred to as the building blocks of protein.
  9. 17. are substances in foods that are soluble in organic solvents like ether and alcohol.
  10. 18. Best known phospholipids that play an important role in the body, but are not essential nutrients because the body can synthesize them in adequate quantities.
  11. 20. Food fats consist of three molecules of fatty acids connected to a molecule of glycerol.
  12. 21. Naturally occuring fatty acids are in the cis formation.
  13. 22. in the diet come from plant foods. Simple carbohydrates include different forms of sugar, while complex carbohydrates include starches and dietary fiber.
  14. 23. may have six carbons and are called hexoses, or they may have five carbons and are called pentoses. Glucose, sometimes called dextrose, fructose, and galactose, are three common hexoses. Ribose and deoxyribose are two common pentoses.
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  1. 1. Two monosaccharides may be linked together. Sucrose is the most common disaccharide and is made of one molecule each of glucose and fructose
  2. 2. is the most common polysaccharide and the major component of plant cell walls.
  3. 3. or Vitamin E,Is widely available in a normal diet.
  4. 4. the functions that maintain life-blood clotting mechanisms and muscle contractions
  5. 7. minerals that are needed by the body in small amounts.
  6. 9. Active form of vitamin D. It can be produced from cholesterol by the action of ultraviolet light.
  7. 10. minerals that are needed by the body in large amounts.
  8. 14. A triglyceride molecule that has had one fatty acid removed.
  9. 19. Combination of more than two sugars.