Food Science, Science Olympiad 2021 Macro
Identity of Acidified foods
Acidified foods are food products which start out with a pH greater than 4.6, then specific ingredients
Aerobic respiration
Aerobic respiration is the process by which organisms use oxygen to turn fuel, such as fats and sugars, into chemical energy
Fermented food health benefits
As a result, fermented foods provide many health benefits such as anti-oxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-diabetic and anti-atherosclerotic activity
Fermented foods
Kimchi, Sauerkraut, Chocolate, Miso, Tempeh, Beer, and Wine.
Dehydration in Krebs
Known as step 6, converts succinate(a coenzyme made of succinic acid) into fumarate(coenzyme made of fumaric acid)
Hydration in Krebs
Known as step two, Citrate(Substrate of citric acid) is converted into Isocitrate(Substrate made of isocitric acid) through isomerization(ion or molecular fragment is transformed into an isomer with a different chemical structure)
Heterolactic fermentation
A type of lactic acid fermentation by which small yields of lactic acid are produced and much of the sugar is converted to carbon dioxide and other products
Maltose
Malt sugar
Krebs Cycle (Citric Acid Cycle)
The Krebs cycle(all known as the citric acid cycle) is a series of chemical reactions that generates ATP
Types of microbes prevalent in fermentation
Yeast-fungus: The most common type used in fermenting is Saccharomyces cerevisiae/-Can grow aerobically or anaerobically on sugars/-Most commonly used for production of ethanol in fermentation
Coenzyme
A substance that enhances the action of an enzyme
Anti-diabetic
A substance used to regulate glucose levels
Membrane
A thin layer of tissue covering a structure or cavity
Refrigeration
Artificial cooling that drastically reduces microbial growth of certain bacteria.
OH
Hydroxide molecule
Ch2OH
Hydroxymethyl
Vapor pressure
The pressure of a vapor in contact with its liquid or solid form
Lactobacillus
A bacteria found in intestines
Glycolysis
A catabolic pathway that extracts energy from glucose by converting it into two pyruvates
Chemical bond
A chemical bond is a lasting attraction between atoms, ions or molecules that enables the formation of chemical compounds
Chemical compounds
A chemical compound is a chemical substance composed of many identical molecules
Anaerobic respiration
A chemical reaction that transfers energy from glucose to the cell without oxygen. This produces lactic acid
Production to chemical feedstocks
A feedstock refers to any unprocessed material used to supply a manufacturing process
Homolactic fermentation
A form of fermentation that produces a single acid
Nutrition labeling
A label on packaged foods indicating the caloric and nutritive content of a serving of the item according to specific federal guidelines
Metabolic pathway
A metabolic pathway is a linked series of chemical reactions occurring within a cell.
Yeast
A microscopic fungus used for fermentation
Microbes
A microscopic organism, which may exist in its single-celled form or a colony of cells.
Active site
A pocket or groove on the surface of the enzyme where the chemical reaction occurs.
pH
A scale used to find how acidic a food is
Anti-atherosclerotic
A substance that counters the effects of atherosclerosis.
Amphibolic pathways
Amphibolic pathwaysbecause they provide ATP and chemical intermediates to build new cell material
Anti-microbial
An antimicrobial is an agent that kills microorganisms or stops their growth
Lipase
An enzyme that aids in the digestion of fats by breaking down lipids into glycerol and fatty acids.
Protease
An enzyme that breaks down proteins into amino acids
Amylase
An enzyme that breaks down starches and carbohydrates into sugars.
Organism
An individual living thing.
Micro-organism
An organism that is too small to see with your eyes
Anti-inflammatory
Anti-inflammatory is the property of a substance or treatment that reduces inflammation or swelling
Anti-oxidant
Antioxidants are substances that may protect your cells against free radicals
Bond energy
Bond energy is the measure of bond strength in a chemical bond
Brine
Brine is a high-concentration solution of salt in water used to often pickle or ferment foods
Carbohydrates
Carbohydrates are mainly sugars and starches that the body breaks down into glucose
Cellular respiration
Cellular respiration is a metabolic pathway that breaks down glucose and produces ATP.
Decarboxylation in krebs
Decarboxylation is a chemical reaction that removes a carboxyl group and releases carbon dioxide
ATP
Energy(ATP is short for Adenosine Triphosphate)
Enterococcus
Enterococcus is a large genus of lactic acid bacteria of the phylum Firmicutes
Ethanol fermentation
Ethanol fermentation(Alcohol Fermentation) is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular energy
Lipids
Fats and oils
Feedstock
Feedstock is a natural material (e.g., ore, wood, seawater, coal) that has been transformed for marketing in large volumes
Free Radicals
Free radicals are molecules produced when your body breaks down food or when you're exposed to tobacco smoke or radiation.
Flash freezing
Freezing food rapidly to prevent the formation of ice crystals
Fructose
Fruit sugar, Monosaccharide a sugar substitute
Glucose
Glucose is the main type of sugar in the blood and is the major source of energy for the body's cells
Types of sugars
Glucose, Fructose, Sucrose, and Maltose. (ends with ose)
Atherosclerosis
Hardening of the arteries
Lactic acid fermentation
Lactic acid fermentation is the type of anaerobic respiration carried out by yogurt bacteria (Lactobacillus and others) and by your own muscle cells when you work them hard and fast.
Lactic acid
Lactic acid, or lactate, is a chemical byproduct of anaerobic respiration — the process by which cells produce energy without oxygen around. Bacteria produce it in yogurt and our guts. Lactic acid is also in our blood, where it's deposited by muscle and red blood cells.
Lactic acid bacteria
Lactobacillus, Homolactic-used for making Yogurt, souring vegetables, making sausage/-Leuconostoc
Catabolic pathway
Large molecules are broken down into small ones. Energy is typically released.
CH2
Methylene; OH hydroxide
Fermentation microbes
Microbes that are used for the process of fermentations
Oxidative phosphorylation
Oxidative phosphorylation is the process in which ATP is formed as a result of the transfer of electrons from NADH or FADH 2 to O 2 by a series of electron carriers.
Types of enzymes
Oxidoreductases Transferases Hydrolases Lyases Isomerases Ligases
O
Oxygen molecule
Pickled foods
Pickled foods include pickles (cucumbers), sauerkraut (cabbage), and green olives (olives)
Pickle
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar.
Protons
Positive charge
Mitochondria
Powerhouse of the cell
Redox in Krebs
Redox transfer the bond energy in the form of electrons from glucose to molecules called electron carriers
Oxidoreductase
Runs redox reactions
LAB
Short for Lactobacillus
AW
Short for water activity
Anabolic pathway
Small molecules are assembled into larger ones. Energy is typically required.
Raw material
Something that can be mined/harvested/caught/collected and isn't produced by man
Glycolysis Step 5
Step five: Dihydroxyacetone phosphate is converted into glyceraldehyde 3- phosphate
Glycolysis step 4
Step four: Fructose 1,6-bisphosphate is split into two sets of molecules
Glycolysis Step 1
Step one: Glucose gets energy by being phosphorylated(A phosphate group is added to an organic molecule) at the expense of one ATP(Adenosine triphosphate an energy carrying molecule)
Glycolysis Step 3
Step three: This step adds even more energy to the molecule (Expense of 1 ATP)
Glycolysis Step 2
Step two: Glucose is converted into isomer(molecules with identical molecular formulas)
Sucrose
Table sugar
Nutrition labeling regulations
The Nutrition Labeling and Education Act (NLEA), which amended the FD&C Act requires most foods to bear nutrition labeling and requires food labels that bear nutrient content claims and certain health messages to comply with specific requirements.
Ferment
The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms
Chemical code
The code for chemical diagrams
Density
The degree of compactness of a substance
Electron carriers
The electron carriers take the electrons to a group of proteins in the inner membrane of the mitochondrion, called the electron transport chain
Electron transport chain
The electron transport chain is a cluster of proteins that transfer electrons through a membrane within mitochondria(to form protons which creates ATP)
ADP (adenosine diphosphate)
The molecule that is produced when ATP is split to yield energy
Cellular energy
The process of obtaining ATP
Freezing
The removal of all heat from foods and slows down decay more extremely than refrigeration
Saccharomyces cerevisiae
The scientific term for yeast.
Pyruvate Decarboxylation
The stage of aerobic cellular respiration that comes after glycolysis. Pyruvate is oxidized to acetate, which combines with coenzyme A to form acetyl CoA in the mitochondrial matrix. This process result in the formation of one NADH per pyruvate or two NADH per glucose.
Substrate
The substance on which an enzyme reacts.
Low temperature preservation
The use of low temperatures to preserve foods
Acidification
The used of acid vinegar to preserve food.
Water Activity
The water activity of a food is the ratio between the vapor pressure of the food itself (Can be shortened to AW)
Feedstock application
Using the broad definition of a feedstock, any natural resource might be considered an example, including any mineral, vegetation, or air or water.
Anti-fungal
any agent that destroys or prevents the growth of fungi
HOCH2
is CH2OH (mirror image)
HO
is OH (mirror image)