SS2 S3W6 Homework - Starches and gelatinization
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Last updated 3 months ago
19 questions
1
watch the following video
watch the following video
Do you have any questions?
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A hydrogen bond is
A hydrogen bond is
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compared to the bonds inside the molecules, hydrogen bonds are
compared to the bonds inside the molecules, hydrogen bonds are
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When you heat water the molecules of the water
When you heat water the molecules of the water
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molecules moving faster makes it __________ to break the hydrogen bond.
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cooking involves frequently breaking hydrogen bonds.
cooking involves frequently breaking hydrogen bonds.
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quick review - match the type of bond to what is being bonded
quick review - match the type of bond to what is being bonded
| Draggable item | arrow_right_alt | Corresponding Item |
|---|---|---|
nuclear bond | arrow_right_alt | protons and neutrons |
ionic bonds | arrow_right_alt | bonds between atoms because they have different charge. these form some molecules |
covalent bonds | arrow_right_alt | bonds between atoms because they are sharing electrons. these form some molecules |
hydrogen bonds | arrow_right_alt | bonds between different molecules, one frequently being water |
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Watch this video on gelatinization and retrogradation. Do you have any questions?
Watch this video on gelatinization and retrogradation. Do you have any questions?
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What keeps two strands of amylose together?
What keeps two strands of amylose together?
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What breaks those molecules apart?
What breaks those molecules apart?
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What bonds them back together?
What bonds them back together?
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The starch molecules are in little granules. What does not happens after those absorb water?
The starch molecules are in little granules. What does not happens after those absorb water?
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The structure of the molecules after gelatinization is
The structure of the molecules after gelatinization is
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When you leave bread out it goes stale this is called
When you leave bread out it goes stale this is called
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If you make something gelatinize and then let retrogradation happen, you end up exactly where you started.
If you make something gelatinize and then let retrogradation happen, you end up exactly where you started.
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The next four questions are just for the 8th grade and honors students. explain the difference between Amylose and Amylopectin molecules described in the videos.
The next four questions are just for the 8th grade and honors students.
explain the difference between Amylose and Amylopectin molecules described in the videos.
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Explain why the bonds between amylose and the bonds between amylopectin tend to be different.
Explain why the bonds between amylose and the bonds between amylopectin tend to be different.
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Would you consider the process of gelatinization to be a physical change or a chemical change? explain why.
Would you consider the process of gelatinization to be a physical change or a chemical change? explain why.
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How something gelatinizes can sometimes depend on the amount of sugar you have mixed in with your starch and water. Different amounts of sugar might - Raises the temperature required for gelatinization
- Interferes with water absorption by starch molecules
- Prevents complete starch granule swelling
- Increases the stability of starch structures
Explain why understanding these interactions may be important for someone to learn to cook well.
How something gelatinizes can sometimes depend on the amount of sugar you have mixed in with your starch and water. Different amounts of sugar might
- Raises the temperature required for gelatinization
- Interferes with water absorption by starch molecules
- Prevents complete starch granule swelling
- Increases the stability of starch structures
Explain why understanding these interactions may be important for someone to learn to cook well.