FOOD CHEMISTRY EXPERIMENT BOOK

APPENDICES

Pictures Illustrating Experimental Outcomes

MOLECULAR MATCHING

APPENDICES Teacher’s Supplement

Pictures Illustrating Experimental Outcomes

Unit 1. Carbohydrates. A. Normal jelly. B. Jelly made with half the amount of sugar. C. Jelly made with twice the amount of sugar.

Unit 3. Proteins. D. Milk + Acid. E. Milk + Rennet. F. Soymilk + Epsom Salt. G. Dry Milk + Acid. H. Dry Milk + Rennet. I. Reagents for biuret test. J. Biuret test on potato chip (negative reaction). K. Biuret test on milk curd (positive reaction). L. Junket. M. Biuret test on whey (positive reaction).

NAME_________________________CLASS_________________PERIOD________

Molecular Matching: Download PDF Version

Write the letter from the correct structure on the following page with the correct name on this page.

MATCHING

1. Glucose ________

2. Glycerol ________

3. Fructose ________

4. Lysine ________

5. Linoleic acid ________

6. Sucrose ________

7. Starch ________

8. Peptide linkage ________

9. Carboxyl group ________

10. Amino group ________

11. Glycosidic linkage ________

12. Cis double bond ________

13. Single bond ________

14. Trans double bond ________

15. Double bond ________