Subparts 11-15 VI.AssessmentChoose your answer on the words written inside the box:EnzymesNon-enzymatic Browning GasesBrowningpH levelRelative humidityBiological StructureOxidationCarbon dioxideEnzymatic BrowningDenaturationNutrient contentStorage temperaturephenolaseLipids1. A general term that refers to the process of foodturning brown due to the chemical reactions.2. A protein that speeds up the rate of a chemicalreaction in food.3. A chain reaction that occurs in the presence of oxygen_4. Breaking of proteins in food due to external pressure.5. Type of browning that mostly occur in cooked andbaked foods.6. An intrinsic factor of food deterioration that refers tothe measure of free acidity in food.7. The primary enzyme that performs the oxidation ofphenols resulting to enzymatic browning.8. Substance insoluble in water such as wax and oilsfound in food when exposed to air causes oxidation.9. It is a measure of water activity of the gas phase.10. This are varying nutrients found in food thataffect microbial growth.11. Extrinsic factor that refers to the presence orabsence of air that affects microbial growth.12. These are natural covering found on foods, mayprevent the entry and growth of microbial cells.13. It defines as a loss in electron.14. A type of gas that regulates cell growth of bacteria_15. Intrinsic factor that microorganisms need for theirgrowth and maintenance of physiological functionswhich may include nitrogen, vitamin and mineral.

The subparts 11-15 are answered in the next step.

Choose your answer on the words written inside the box: Enzymes Non-enzymatic Browning Gases Browning pH level Relative humidity Biological Structure Oxidation Carbon dioxide Enzymatic Browning Denaturation Nutrient content Storage temperature phenolase Lipids

Choose your answer on the words written inside the box: Enzymes Non-enzymatic Browning Gases Browning pH level Relative humidity Biological Structure Oxidation Carbon dioxide Enzymatic Browning Denaturation Nutrient content Storage temperature phenolase Lipids

Chemistry: Matter and Change

1st Edition

ISBN:9780078746376

Author:Dinah Zike, Laurel Dingrando, Nicholas Hainen, Cheryl Wistrom

Publisher:Dinah Zike, Laurel Dingrando, Nicholas Hainen, Cheryl Wistrom

Chapter22: Substituted Hydrocarbons And Their Reactions

Section: Chapter Questions

Problem 75A

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Concept explainers

Vitamins and Coenzymes

A class of organic compounds needed in the human body for normal activities is known as vitamins. They are characterized into two parts depending upon their solubility in water. They can act as coenzymes, cofactors, or prosthetic groups for enzymes.

Question

Subparts 11-15

VI.Assessment
Choose your answer on the words written inside the box:
Enzymes
Non-enzymatic Browning Gases
Browning
pH level
Relative humidity
Biological Structure
Oxidation
Carbon dioxide
Enzymatic Browning
Denaturation
Nutrient content
Storage temperature
phenolase
Lipids
1. A general term that refers to the process of food
turning brown due to the chemical reactions.
2. A protein that speeds up the rate of a chemical
reaction in food.
3. A chain reaction that occurs in the presence of oxygen
_4. Breaking of proteins in food due to external pressure.
5. Type of browning that mostly occur in cooked and
baked foods.
6. An intrinsic factor of food deterioration that refers to
the measure of free acidity in food.
7. The primary enzyme that performs the oxidation of
phenols resulting to enzymatic browning.
8. Substance insoluble in water such as wax and oils
found in food when exposed to air causes oxidation.
9. It is a measure of water activity of the gas phase.
10. This are varying nutrients found in food that
affect microbial growth.
11. Extrinsic factor that refers to the presence or
absence of air that affects microbial growth.
12. These are natural covering found on foods, may
prevent the entry and growth of microbial cells.
13. It defines as a loss in electron.
14. A type of gas that regulates cell growth of bacteria
_15. Intrinsic factor that microorganisms need for their
growth and maintenance of physiological functions
which may include nitrogen, vitamin and mineral.

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