SS2 S3W6 Homework - Starches and gelatinization

Last updated 8 months ago

19 questions

1

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SS2 S3W6 Homework - Starches and gelatinization

Last updated 8 months ago

19 questions

1

watch the following video
Do you have any questions?

1

molecules moving faster makes it __________ to break the hydrogen bond.

1

Draggable item		Corresponding Item

1

Watch this video on gelatinization and retrogradation. Do you have any questions?

1

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.

1

Explain why the bonds between amylose and the bonds between amylopectin tend to be different.

1

Would you consider the process of gelatinization to be a physical change or a chemical change? explain why.

1

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.

watch the following video
Do you have any questions?

A hydrogen bond is

the bond between the oxygen and hydrogen in one water molecule

the bond between oxygen and hydrogen in two different water molecules

the bond between two hydrogens in one water molecule

the bond between two hydrogen atoms in two different water molecules

compared to the bonds inside the molecules, hydrogen bonds are

weak

strong

about the same

When you heat water the molecules of the water

move faster

move slower

molecules moving faster makes it __________ to break the hydrogen bond.

cooking involves frequently breaking hydrogen bonds.

True

False

quick review - match the type of bond to what is being bonded

Draggable item		Corresponding Item
hydrogen bonds		protons and neutrons
covalent bonds		bonds between atoms because they have different charge. these form some molecules
nuclear bond		bonds between atoms because they are sharing electrons. these form some molecules
ionic bonds		bonds between different molecules, one frequently being water

Watch this video on gelatinization and retrogradation. Do you have any questions?

What keeps two strands of amylose together?

ionic bonds

covalent bonds

hydrogen bonds

What breaks those molecules apart?

heat, and then water getting in between

nothing they are bonded for life

stirring

starches

What bonds them back together?

stirring makes them want to stay still

heat makes them slow down

hydrogen bonds with. the water between the starch molecules

nothing, they hate each other now

The starch molecules are in little granules. What does not happens after those absorb water?

the grow in size

they leak starches out

they might explode

they deflate and lose water

The structure of the molecules after gelatinization is

a neat orderly lattice like water

a tangled web of long molecules 

When you leave bread out it goes stale this is called

gelatinization

retrogradation

grossification

If you make something gelatinize and then let retrogradation happen, you end up exactly where you started.

True

False

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.

Explain why the bonds between amylose and the bonds between amylopectin tend to be different.

Would you consider the process of gelatinization to be a physical change or a chemical change? explain why.

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.

A hydrogen bond is

the bond between the oxygen and hydrogen in one water molecule

the bond between oxygen and hydrogen in two different water molecules

the bond between two hydrogens in one water molecule

the bond between two hydrogen atoms in two different water molecules

compared to the bonds inside the molecules, hydrogen bonds are 

weak

strong

about the same

When you heat water the molecules of the water

move faster

move slower

cooking involves frequently breaking hydrogen bonds.

True

False

quick review - match the type of bond to what is being bonded

hydrogen bonds

protons and neutrons

covalent bonds

bonds between atoms because they have different charge. these form some molecules

nuclear bond

bonds between atoms because they are sharing electrons. these form some molecules

ionic bonds

bonds between different molecules, one frequently being water 

What keeps two strands of amylose together?

ionic bonds

covalent bonds

hydrogen bonds

What breaks those molecules apart?

heat, and then water getting in between

nothing they are bonded for life

stirring

starches

What bonds them back together?

stirring makes them want to stay still

heat makes them slow down

hydrogen bonds with. the water between the starch molecules

nothing, they hate each other now

The starch molecules are in little granules. What does not happens after those absorb water?

the grow in size

they leak starches out

they might explode

they deflate and lose water

The structure of the molecules after gelatinization is 

a neat orderly lattice like water

a tangled web of long molecules 

When you leave bread out it goes stale this is called

gelatinization

retrogradation

grossification

If you make something gelatinize and then let retrogradation happen, you end up exactly where you started.

True

False

SS2 S3W6 Homework - Starches and gelatinization

SS2 S3W6 Homework - Starches and gelatinization

watch the following videoDo you have any questions?

Watch this video on gelatinization and retrogradation. Do you have any questions?

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.

Explain why the bonds between amylose and the bonds between amylopectin tend to be different.

Would you consider the process of gelatinization to be a physical change or a chemical change? explain why.

watch the following videoDo you have any questions?

A hydrogen bond is

compared to the bonds inside the molecules, hydrogen bonds are

When you heat water the molecules of the water

cooking involves frequently breaking hydrogen bonds.

quick review - match the type of bond to what is being bonded

Watch this video on gelatinization and retrogradation. Do you have any questions?

What keeps two strands of amylose together?

What breaks those molecules apart?

What bonds them back together?

The starch molecules are in little granules. What does not happens after those absorb water?

The structure of the molecules after gelatinization is

When you leave bread out it goes stale this is called

If you make something gelatinize and then let retrogradation happen, you end up exactly where you started.

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.

Explain why the bonds between amylose and the bonds between amylopectin tend to be different.

Would you consider the process of gelatinization to be a physical change or a chemical change? explain why.

watch the following video
Do you have any questions?

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.

watch the following video
Do you have any questions?

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.