FOS 4311- Midterm Exam Guide - Comprehensive Notes for the exam ( 25 pages long!)

• School: University of Florida
• Department: Food Science and Human Nutrition
• Course: FOS 4311
• Professor: Paul J Sarnoski

Document Summary

January 10, 2018: when drawing the water molecule. Industrial freezers can be around -80 degrees c. Ionization of water: water can ionize into h3o+ and oh- ions, transfer of one proton to an unshared sp3 orbital of another water molecule, h3o+ is a hydrated protein (h+) In an acidic soln, h+ is higher than conc of oh- In a basic soln, h+ is lower than oh: keq = [h3o+][oh-]/[h2o, keq = equilibrium (ionization) constant. Hco3 and co2: leavening acids, drive bicarbonate to co2, rate of acid release varies and co2 release varies because of it, phosphate = rapid release of. Co2 = fast acting: sulfate = slow release of. Intermediate moist foods aw = 0. 6-0. 9 aw = < 0. 6: low aw and higher acid = low perishability, higher ph and higher aw = higher perishability. Importance of aw in foods: food stability directly related to aw, high and low aw promotes lipid oxidation.