Water Chemistry

Structure of Water

The Bent Structure and Polarity of Water
Dipole Moment and Autoionization
Phase Transitions and the Density of Water and Ice
Heat Capacity and Latent Heat of Fusion and Vaporization
Adhesion and Cohesion of Water

Solutions and Their Colligative Properties

Solutions
Colligative Properties
Vapor Pressure
Boiling Point Elevation
Freezing Point Depression

Dispersions

Dispersions
Sedimentation and Creaming
Ostwald’s Ripening
Stabilization and Destabilization of Dispersions
Dispersion Interfaces and Amphiphilic Molecules
DLVO Theory and the Gibbs-Marangoni-Effect

Water Activity and Types of Water in Foods

Moisture Content and Water Activity
Bound, Capillary, and Free Water
Water Activity, Food Quality, & Stability

Frozen Foods, Ice Crystals, and Glassy Foods

Removing Heat
Undercooling, Nucleation, & Crystal Growth
Post-Crystallization Annealing
Glass Transitions & Glassy Foods
Frozen Glasses
Dried or Boiled Glasses

Lipid Chemistry

The Chemical Structure of Lipids

Lipid Sources
Lipid Categories
Saturated Fatty Acids
Unsaturated Fatty Acids
Effect of Fatty Acid Structure on Melting Profile
Triglycerides

Liquid Oil and Solid Fat – Lipid Physical Structure

Crystalline Lipids and Polymorphism
The Sequence of Fat Crystallization
Colloidal Fat Crystal Networks
Tempering of Chocolate

Lipid Processing and Modifications

Edible Oil Refining
Milk Fat Separation-Centrifugation
Milk Fat Separation-Churning
Milk Standardization – Pasteurization
Hydrogenation of Lipids
Blending and Interesterification
Brominating Oils for Emulsion Stability

Lipid Oxidation

Lipid Oxidation- Initiation
Lipid Oxidation – Propagation
Lipid Oxidation – Termination
Factors Affecting Oxidation
Antioxidants
Endogenous Biological Antioxidant Mechanisms

Carbohydrate Chemistry

Chemical Structure of Monosaccharides

Structure of Carbohydrates
Structure of Monosaccharides
Structure of Disaccharides
Reducing Sugars
Benedict’s Test for Reducing Sugars

Physical Properties of Mono- & Di-saccharides

Solubility of Monosaccharide and Disaccharide
Colligative Properties and Osmolarity
Vapor Pressure and Water Activity
Boiling Point Elevation
Carbohydrate Glass Transitions & Glassy Foods

Chemical Structure of Oligosaccharides

Oligosaccharide Structures and Uses

Physical and Chemical Properties of Polysaccharides

Structure of Carbohydrates
Polysaccharide Structures
Polysaccharides and Viscosity
Common Homopolysaccharides
Structure and Gelation of the Homopolysacchairde: Starch
Structure and gelation of the Homopolysacchairde: Agar
Structure of Heteropolysacchairdes
Structure and Gelation of the Heteropolysacchairde: Pectin
Structure and Gelation of the Heteropolysacchairde: Alginate

Caramelization and Maillard Reaction

Caramelization

Maillard Reaction

Carbohydrate Refining

Refining of Sucrose From Sugarcane and Sugar Beets
Refining of Starch
Modifications to Starch
Starch Saccharification

Protein Chemistry

Amino Acids

Amino Acid Structures
Isoelectric point and Zwitterions
Amino Acid Hydrophobicity

Primary, Secondary, Ternary, & Quaternary Protein Structures

The Peptide Bond
Primary (1^o) Structure of Proteins
Secondary (2^o) Structure of Proteins
Secondary (2^o) Structure of Proteins-The alpha-helix
Secondary (2^o) Structure of Proteins-The beta-sheet
Secondary (2^o) Structure of Proteins-The Turns, Loops and Random Coils
Tertiary (3^o) Structure of Proteins
Tertiary (3^o) Structure of Proteins-The Catalytic Triad
Quaternary (4^o) Structure of Proteins

Food Chemistry