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)