Subpart 1-5 VI.AssessmentChoose your answer on the words written inside the box:EnzymesNon-enzymatic Browning GasesBrowningpH levelRelative humidityBiological StructureOxidationCarbon dioxideEnzymatic BrowningDenaturationNutrient contentStorage temperaturephenolaseLipids1. A general term that refers to the process of foodturning brown due to the chemical reactions.2. A protein that speeds up the rate of a chemicalreaction in food.3. A chain reaction that occurs in the presence of oxygen_4. Breaking of proteins in food due to external pressure.5. Type of browning that mostly occur in cooked andbaked foods.6. An intrinsic factor of food deterioration that refers tothe measure of free acidity in food.7. The primary enzyme that performs the oxidation ofphenols resulting to enzymatic browning.8. Substance insoluble in water such as wax and oilsfound in food when exposed to air causes oxidation.9. It is a measure of water activity of the gas phase.10. This are varying nutrients found in food thataffect microbial growth.11. Extrinsic factor that refers to the presence orabsence of air that affects microbial growth.12. These are natural covering found on foods, mayprevent the entry and growth of microbial cells.13. It defines as a loss in electron.14. A type of gas that regulates cell growth of bacteria_15. Intrinsic factor that microorganisms need for theirgrowth and maintenance of physiological functionswhich may include nitrogen, vitamin and mineral.

We have been asked to solve for part 1-5.

VI.Assessment Choose your answer on the words written inside the box: Enzymes Non-enzymatic Browning Gases Browning pH level Relative humidity Biological Structure Oxidation Carbon dioxide Enzymatic Browning Denaturation Nutrient content Storage temperature phenolase Lipids 6 _1. A general term that refers to the process of food turning brown due to the chemical reactions. 2. A protein that speeds up the rate of a chemical reaction in food. 3. A chain reaction that occurs in the presence of oxygen _4. Breaking of proteins in food due to external pressure. 5. Type of browning that tly occur in cooked and baked foods.

VI.Assessment Choose your answer on the words written inside the box: Enzymes Non-enzymatic Browning Gases Browning pH level Relative humidity Biological Structure Oxidation Carbon dioxide Enzymatic Browning Denaturation Nutrient content Storage temperature phenolase Lipids 6 _1. A general term that refers to the process of food turning brown due to the chemical reactions. 2. A protein that speeds up the rate of a chemical reaction in food. 3. A chain reaction that occurs in the presence of oxygen _4. Breaking of proteins in food due to external pressure. 5. Type of browning that tly occur in cooked and baked foods.

Chemistry

10th Edition

ISBN:9781305957404

Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Chapter1: Chemical Foundations

Section: Chapter Questions

Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...

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