2. Consider how the chemical structures and functions for each molecule below co

Question

2. Consider how the chemical structures and functions for each molecule below contribute to each food item. Use your textbook, online resources and any other resource (including calls home to mom/dad, brothers/sisters, aunts/uncles and grandparents) to discover the answers to the following questions.

a) Cornstarch (a carbohydrate) contains a high percentage of amylose and is often used to thicken sauces such as gravy. Which features of this macromolecule make it a particularly good thickening agent?

b) Eggs and milk are both high in protein. What happens to these proteins when you cook eggs? What happens to milk when you expose it to an acid? What chemical process is taking place in each situation?

Explanation / Answer

Ans a...Amylose being a heavy molecule increases the viscosity of liquid to which it is added.it also do not cause any change in the taste of food so it is uSed as a thickening agent in edible things like sauces such as gravy.

Ans 2 .The protein is a raw egg are curled and folded in form a compact ball.at this stage they are relatively poor for absorption and utilisation.when the egg is clocked these protein uncurl and forms new bonds with one another in a linear pattern which is more absorbable.

Milk is an alkaline substance .When it is exposed to acid there occur a exothermic reaction .Produces heat that may denature the protein in the milk this rwducing its quality.

Chemical process in cooking of egg...New bond formation

Milk and acid...exothermic reaction

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