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Science Olympiad: Food Science

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18 cards

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Section 1

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fermented foods

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Last updated

6 years ago

Date created

Mar 1, 2020

Cards (18)

Section 1

(18 cards)

fermented foods

Front

sourdough bread, cultured milk, chicha, elderberry wine, kombucha, pickled vegetables, sauerkraut, lupin seed, oilseed, chocolate, vanilla, tabasco, tibicos

Back

food preservation processes

Front

drying, cooling, freezing, boiling, heating, salting, sugaring, smoking, pickling, lye, canning, jellying, jugging, burial

Back

maltose

Front

disaccharide found in barley

Back

galactose

Front

monosaccharide found in milk and dairy products

Back

sucrose

Front

comes from sugar beets or sugarcane made up of glucose and fructose and found in plants

Back

homolactic fermentation

Front

the production of lactic acid - the simplest type of fermentation - one of the only respiration processes that doesn't produce a gas

Back

reducing sugars

Front

Sugars that produce a red precipitate when boiled with Benedict's solution. E.g. glucose, maltose, fructose, lactose.

Back

glycolysis

Front

the breaking down of glucose and forming of pyruvate with the production of two molecules of ATP

Back

heterolactic fermentation

Front

the production of lactic acid as well as other acids and alcohols

Back

ethanol fermentation

Front

the production of ethanol and carbon dioxide - also called alcoholic fermentation - glycolysis takes place before this

Back

citric acid cycle

Front

a series of chemical reactions used by all aerobic organisms to release stored energy through the oxidation of acetyl-CoA derived from carbohydrates, fats, and proteins into carbon dioxide and chemical energy in the form of adenosine triphospate (ATP) - also known as the Krebs Cycle

Back

aerobic respiration

Front

the process of producing cellular energy involving oxygen

Back

glucose

Front

monosaccharide found in honey, fruits, and vegetables

Back

fructose

Front

a monosaccharide found in fruits and honey

Back

zymology

Front

an applied science which studies the biochemical process of fermentation and its practical uses

Back

lactose

Front

disaccharide found in milk, made from glucose and galactose

Back

fermentation

Front

naturally occurring chemical reaction by which food is converted into another form by pathogens - the process by which food "goes bad"

Back

non-reducing sugars

Front

Sugars that do not react with Benedict's solution (sucrose, trehalose)

Back