Science & Cooking: From Haute Cuisine to Soft Matter Science (Part 1 ; Module 1 - Food Components and Flavor)
A class on the science of cooking. This course was originally developed as a way to teach science to non-science majors at Harvard University.
A class on the science of cooking. This course was originally developed as a way to teach science to non-science majors at Harvard University.
Set of flashcards Details
| Flashcards | 15 |
|---|---|
| Language | English |
| Category | Nutrition |
| Level | University |
| Created / Updated | 04.09.2017 / 06.09.2017 |
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What are the molecules of cooking?
Fat, carbohydrate, protein
What are main types of carbohydrates?
Sugars (e.g., glucose, fructose, sucrose) or starches (polymers - long chains - of sugars)
In which form do fats exist at room temperature?
Liquid, solid
What are examples of carbohydrates?
From seaweeds: agar; from land plants: pectin, guar gum, methylcellulose; from microbes: gellan, xanthan gum
What do proteins do when you heat them up?
They change configuration
What do proteins consist of?
Proteins are polymers (long chains) of amino acids
How many different amino acids are there?
20
Of which elemts do carbohydrates exist?
Carbon C, Hydrogen H and Oxygen O
How many molecules are in 1 mole?
1 mole = 6.022 * 1023 molecules
Which senses are involved in detecting flavor?
Sight, smell, taste, touch
How is the pH-Value defined? How is the value for water?
pH = - log[H+]
where H+ is the number of hydrogen ions.
7
Which chemical reaction comes by adding vinegar to baking soda?
Sodium bicarbonate + acetic acid -> sodium acetate + water + gas
NaHCO3+CH3COOH -> CH3COONa + H2O + CO2
What is the volume of one mol of gas?
22.4 L
What are the chemical formulas for acetic acid and tartaric acid?
CH3OOH
C4H6O6
What is Keq ?
The ratio between the concentrations of products and reactans at equilibrium
