FOOD 2010 Chapter Notes - Chapter 3: Maillard Reaction, Birefringence, Caramelization
20 Feb 2017
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Document Summary
Food 2010 unit 3: food chemistry macro and micro components. Appendix a review of chemistry: 542-549. Chemistry of foods chapter 3: 44-65. The atom is the smallest unit of an element that still exhibits the properties of an element. Atoms consist of protons, neutrons and electrons. The atomic number is total number of protons; the atomic weight is an atom is the total number of protons plus neutrons. Elements important to life: carbon, nitrogen, hydrogen and oxygen. Chemical properties are determined by the number of electrons in the outermost energy level. Covalent bonds: formed by sharing a pair of electrons, strongest bond carbon- Carbon are unusually strong and stable can have partial charges due to electronegativity. Hydrogen bonds: when a hydrogen atom is shared between two molecules attached to n, o or p. Ionic bonds: formed when there is a complete transfer of electrons from one atom to another creating two oppositely charged ions.
