NFS 3070 Study Guide for Test 1

This test covers Chapters 1 9 and Labs 1 4. There will be multiple choice, fill-in-the-blank,
T/F, matching, and short answer questions.
Questions to help you study Ch. 2 4
Because we have spent time talking about group projects (how to design them, what types of
controls you may want to include, and how you can test your final project), you can expect a
couple of general questions encompassing Ch. 2 4.
Can you name or describe at least one subjective and one objective test you could use to test a
product? (I would never expect you to come up with the name of some instrumentif you
happen to know it, thats great, but you can just describe it to me in wordse.g. I could
measure the volume of the cake instead of I could take a volumeter reading for the cake)
If I described an experiment and told you what kind of information I was interested in finding
out, could you tell me what type of sensory test would be appropriate (or, if you dont know the
names, draw a tray with samples and tell me what type(s) of question(s) you would ask).
Questions to help you study Ch. 5Water
Do you understand the concept of latent heat?
What are hydrogen bonds? When & how do they form, and why is that important?
What is a colligative property? How do solutes affect boiling point and freezing point? (I would
never expect you to give me specific numbers, just the general concept)
What is water activity? Is it the same as moisture content?

Questions to help you study Ch. 6Physical Aspects of Food Preparation

What are the types of heat transfer? Can you give an example of each?
What is the difference between amorphous and crystalline solids? Where have we seen these
types of solids in this class?
What is surface tension? How is it related to interfacial tension?
What are the differences between true solutions and colloidal suspensions? What phases of
matter are involved in which types? What types do we usually see in foods?
Everyone already knows their functional groups, so no one needs to actually study those, right?
What are emulsions? Why are they important in foods? How do they form, why do they
separate, and what can we do to prevent it?

Questions to help you study Ch. 7Overview of Carbohydrates

This chapter is really just a preface for Ch. 8 10. Just make sure you understand any
definitions given here.

Questions to help you study Ch. 8Mono & Disaccharides & Sweeteners
What are the basic physical properties of sugar? What types of chemical reactions do they
undergo? What is the difference between caramelization & Maillard browning?
Again, amorphous vs. crystalline comes up in this chapter. What does supersaturated mean,
and how do we achieve supersaturation? Do these types of candy vary in their supersaturation?
What are some quality defects associated with each type, and what causes those defects? If I
gave you an example of a candy, could you tell me if it was amorphous or crystalline?
In general, how much sweeter are most artificial sweeteners than sugar (10x, 100x, or 1000x)?
Which common artificial sweeteners can be digested? What is the benefit in using them if they
give us roughly the same calories per gram as sugar? Which ones cant be used for baking?
Why?

Questions to help you study Ch. 9Starch

Do you understand the general structure of starch granules? What are they composed of? Are
all starch granules created equal? What is the difference between amylose and amylopectin?
What is gelatinization, and how does it affect each of the components of the starch granule?
What is the general temperature range required for gelatinization?
How do starch gels form? Which / what granule component(s) is / are primarily involved? Do
you understand how hydrogen bonding is important in starch gel formation? What happens to
starch gels when we add other things, like sugar, acid, or fats, and why?
What is syneresis? Retrogradation? Are they related? Are either of them related to gelation? If
so, how?
How might your choice of starch type (e.g. what plant its from (corn vs. arrowroot), whether its
been modified (pregelatinized vs. acid hydrolyzed)) affect your product? Can all starches be
substituted straight across? Thinking about the lab, could you give me an example of a bad
starch substitution?
General notes about the test
T/F questionsif the answer is F, you will need to fix the statement so it is true. Changing this
does happen to this does not happen doesnt count! (You would need to tell me what
actually happens)
Short answer questionshere are a couple of questions that didnt make it on the test (it doesnt
mean these subjects wont pop up in another form, though!)

1. You have decided to conduct some food experiments on top of Mt. Everest, where water
boils at 69C. You want to see how stable a cornstarch gel is under the freezing conditions
there, but after you boil the correct proportions of cornstarch and water, you cant even get a
gel to set up. Why is this? (3 pts)
An acceptable answer would be: The water temperature was too low this did
not allow the starch granules to go through gelatinization, so the starch could not
gel. (3 pts)
If you continued to boil the mixture to drive off more water, would it eventually set up?
Why or why not? (5 pts)
An acceptable answer would be: No. (1 pt) If you continued boiling, the starch
concentration would increase, but it still would not gelatinize so it could form a
gel. (1 pt) The temperature of the water would not increase above 69C because
only true solutions affect colligative properties such as boiling point and freezing
point. Starch does not dissolve in water like sugar or salt. (3 pts)
2. For your group project, you made cookies with fructose, lactose, and glucose to see how they
compare to the control (cookies made with sucrose, or table sugar). Would you expect the
cookies to be equally browned? Why or why not? Write a hypothesis statement regarding
the browning of the cookies. (8 pts)
An acceptable answer would be: I would not expect the cookies to be equally
browned. The fructose, lactose, and glucose would all be darker than the sucrose
cookies (2 pt). This is because even though all four sugars can caramelize, these
three sugars are reducing sugars that can also participate in Maillard (or nonenzymatic) browning. Because sucrose is not a reducing sugar, the only
browning present would be from caramelization. (4 pts) For my group project,
my hypothesis would be: We predict there will be a significant difference in the
color of cookies made with sucrose vs. those made with fructose, lactose, or
glucose. (2 pts)