FOOD 2010 Study Guide - Midterm Guide: Glycerol, Adsorption, Dehydration Reaction

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcon

Document Summary

Chapter 4 food chemistry i: functional groups & properties, water, & *foods are made of matter which is composed of pure substances as either elements or compounds. *elements simplest type of pure substance that have mass and cannot be broken down into something else, make up other complex substances. *compounds 2 or more elements chemically bonded together in definite proportions by weight, unique identity from elements. *organic compounds organic biomolecules that contain the element carbon, hydrogen, oxygen and sometimes sulfur, nitrogen, and phosphorus. *matter can be classified as a mixture = 2 or more substances combined physically not chemically. *1 or 2 letter abbreviations representing elements by themselves or part of a compound or molecule. *all the elements in a compound make up the formula of the compound. *written description of a chemical reaction, using chemical symbols and formulas. *reactants go on the left side of the arrow, product(s) go on the right.