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.: Food Chemistry :. |
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General
Chemistry Starting Point
This site provides a selective, annotated collection of the best Web links
for students in General Chemistry courses.
Structure of Water
Animation of a water
molecule by John Kyrk.
Hydrogen Bonds and Water
- Learn more about water from this animated graphic from Northland
Community and Technical College.
Salt
Dissolving in Water
Animation showing how
ionic compounds, such as salt, dissolve in water (from Northland Community
and Technical College).
Molecular View of Solution formation
- Animated graphic of how solution is formed when solute is added into a
solvent (from Essential Chemistry, 2/e by Raymond Chang).
Structure of Cell Membrane
- Animated graphic of the structure/organization of cell membrane (from
Sinauer Associates, Inc., W. H. Freeman Co. and Sumanas Inc.).
Membrane Structure
Tutorial Very nice tutorial on membrane structure with animated graphics.
Amino
Acid and Peptide Bond
- Animation by John Kyrk. Heat Changes a Protein Structure Animation showing the process of protein denaturation when during egg frying (from Sumanas Inc.).
Biomolecules: The Carbohydrates
Seven animated slides giving overview of carbohydrates (from Wisconsin
Online).
Biomolecules: The Lipids
- animated slides giving overview of lipids (from Wisconsin Online).
Biomolecules: Proteins
- animated slides giving overview of lipids (from Wisconsin Online).
Animated pH scale
animated graphic by
John Kyrk.
Photosynthesis
- An animation of
photosynthesis by John Kyrk.
Harvesting light
Beautiful animated
illustration of a photosynthesis process in plant cell (source not stated)
Interactive Photosynthesis
- An interactive animation where you can click the item (such as photon,
water molecule, etc. to initiate the process (from Biochemistry by Garrett
and Grisham).
Photosynthetic electron transport and ATP synthesis
Animation about photosynthesis process from McGraw Hill.
Photosynthesis Animation
- Light Reaction - Animation about photosynthesis process from Central
Michigan University.
Cellular Respiration
This is an interactive,
animated exploration of cellular respiration, including the electron
transport system, aerobic and anaerobic electron acceptors, etc. (from T.M.
Terry, University of Connecticut).
TCA
(Citric Acid) Cycle
Animated presentation of TCA by Rodney F. Boyer.
Glycolysis
Animated illustration
of the glycolysis process in a cell by John Kyrk.
Glycolysis: A Step by Step Look at Respiration
Animated tutorial from Northland Community and Technical College.
Metabolic Processes
Description of
metabolic processes: the chemical basis of life, cell respiration, and
photosynthesis.
Enzyme
Substrate Formation
Enzyme-catalyzed reaction is very specific due to the specificity of
enzyme-substrate formation. Watch the animation to illustrate this, and the
effect of pH on the reaction (from Hong Kong Bio Web).
Enzyme
Reaction/Inhibition
Simulation/animation explaining the rate-limiting step in enzyme-catalyzed
reaction and illustration of competitive and noncompetitive inhibition (from
BBCi).
How
Enzymes Work?
Description of how enzyme and substrate interact illustrated with
animation (from BBCi).
What is
an Enzyme?
An animated tutorial covering topics such as the basic, enzyme inhibitors,
allosteric enzymes, and feedback inhibition (from Northland Community and
Technical College).
Proteins: The Builder of Life
From amino acid to peptide, polypeptide and the higher structure to form
protein and tranformation from native to denatured state read the
interesting account with animation (from BBCi).
Carbohydrates
From simple sugar to complex carbohydrate such as starch. Read the
interesting account with animation (from BBCi).
Lipids
- Read the interesting account with animation (from BBCi).
Cell
Biology -
Cells forms the basic units of all living organisms. Find out about the
pathways into and out of cells and how scientists investigate cell structure
animated graphic (from BBC).
Biology/Biochemistry Animation
Animation, movies and interactive tutorials on biology/biochemistry. Topic
covered: Basic chemistry, Biochemistry, Cell structure, Cell Respiration,
Photosynthesis, Heredity, Gene Expression, Protein Synthesis, etc.). Each
topic contains links to other websites. Some useful information for food
science students (perhaps for food chemistry, food biochemistry, and food
biotechnology courses) can be found here.
Biochemistry Teaching Resources
- These pages, by Barry Ganong of Mansfield University, contain descriptions
for a series of instructive, workable, and low-cost laboratory exercises for
both non-major and major (bio)chemistry students. Titles such as "Surfactant
Properties", "Making Soap", "River Water Analysis", "Oxidation Reactions",
"Properties of Lipids", and "Carbohydrate Analysis" indicate that these
experiments should be useful in many other settings.
Acid
and Bases Tutorial
Courseware online by G. Herring, UBC Chmeistry Department, University of
British Columbia, Canada.
Buffer
Preparation for Dummy
Well, no more
headache to figure out the right recipe to prepare a buffer solution.
Enter the parameters you need, and click 'Recipe please!'.Use 'Reset' to start over, from the default values. You will be warned if
you try to make buffers that aren't really going to work, or that are
outside the 'safe' operating area of the calculations. Great tool by Rob
Beynon.
Food
Chemistry
Food Chemistry is studied at Pennsylvania State
University. This page was created to supplement the course and gives a
course syllabus with a list of lecture material covering topics within food
chemistry, including: chemical kinetics, water, dispersed systems and
proteins. These notes are provided as PDF files, with other additional notes
in HTML format. All online notes are interlinked for ease of use. An example
examination paper is also provided.
Chemistry of Theobromine : Chocolate's Caffeine Relative
Questions and Answers : Chemistry of Cocoa and Chocolate
- Part of an FAQ resource from the International Cocoa Organization (ICCO),
this section provides questions and answers relating to the chemistry of
cocoa and cocoa products. It includes: ingredients and constituent
chemicals, chemical and physical composition of cocoa beans and products,
physical properties and effects of processing.
Coffee
Chemistry : Acidity
-
A short
article from the Coffee Research Institute discussing the chemistry of
coffee acidity. The compounds contributing to that acidity - aliphatic,
chlorogenic, and alicyclic carboxylic and phenolic acids are listed,
together with comments on pKa. Acid concentrations in different coffee grind
sizes are also discussed. The article is supported by bibliographic
references.
Dairy
Chemistry and Physics
- This site, provided by a UK company, JWC Dairy Consultants, gives a brief
introduction to the physics and chemistry of dairy products. This includes:
composition and structure; overview; milk lipids; chemical properties;
physical properties; structure: the milk fat globule; functional properties;
milk proteins; introduction; caseins; structure: the casein micelle; whey
proteins; enzymes; lactose; vitamins; minerals; physical properties;
density; viscosity; freezing point; acid-base equilibria; and optical
properties.
Dairy
Chemistry and Physics
- This lecture on the composition and structure of dairy foods and the
physical properties of dairy foods is provided by Professor Douglas Goff,
University of Guelph, Canada. Detailed information on chemical composition
and structure of milk, and on physical properties such as density,
viscosity, freezing point, etc, is provided.
Fire
and Spice : The Molecular Basis for Flavour
-
This page is part of the larger site of Fred Senese and focuses in
particular on the molecular origins of flavour in the food we eat. The
emphasis is on the molecules vanillin, eugenol, zingerone and capsaicin. The
discussion relates to the odour released and detected by human receptors via
the stereochemical theory of odour.
Food
Chemistry
-
This website contains some digital learning material for an introductory
course in food chemistry. It is made up of two parts: the first one, the
library, shows some representative presentational learning objects: amino
acid structure, amino acids types, phenolic compounds, antioxidants,
flavonoids and examples of browning. There are representative interactive
exercises in the second part. The site is part of the FBT-2 program for food
and biotechnology from the Wageningen University, The Netherlands. Parts of
the site require the Flash 5 player.
Food
Chemistry : FST 605 : Winter 2005
- This illustrated website contains a series of lecture notes written by
Mike Mangino, Food Science and Technology, Ohio State University, covering:
free energy, energy of activation, amino acids, protein structure (primary,
secondary, tertiary and quaternary), denaturation, protein functionality,
enzymatic reactions in food, non-enzymatic browning, carbohydrates,
polysaccharides, flavour, sweeteners, Strecker degradations, lipid
oxidation, antioxidants and hydrogenations.
Food
Chemistry: FScN 4111
The website contains lecture notes and reading resources on food
chemistry. Plenty of useful resources provided by Professor Ted Labuza of
University of Minnesota. |