https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph en-us 2021-11-18 08:50:26 UTC 2024-03-19 19:26:30 UTC hello@padlet.com https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899117498 Energy required to increase the size of the interface between two adjacent phase. 

Arises due to the different attractive intermolecular forces that act on the two fluid phases. ]]> 2021-11-18 09:48:34 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899117498 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899117946 Energy required to increase surface area of a liquid by a unit area ]]> 2021-11-18 09:48:43 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899117946 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899121582 Temperature
Pressure
Other constituents
pH
Salts
Water content]]> 2021-11-18 09:51:01 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899121582 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899122867 3D network entrapping water
Intermediate between liquid and solid]]> 2021-11-18 09:51:52 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899122867 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899128427 Recrystallisation/ re-association of gelatinised starch molecules during storage.

Examples include staling of bread, syneresis of starch gel.

Different structure in retrograded starch compared to native starch. 

Amylose retrogradation is faster than amylopectin. 
Retrogradation rate is optimum at 4 degrees Celsius, 40-60% moisture content. Presence of other material can decrease the rate of retrogradation. ]]> 2021-11-18 09:55:25 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899128427 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899131310 Loss of water from a structure
For example from gels, starch pastes]]> 2021-11-18 09:56:47 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899131310 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899137542 Ingredient to make a food product stable. 
Thickeners - xanthan, guar gum, locust bean gum
Gelling agent
Emulsifier

]]> 2021-11-18 10:01:02 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899137542 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899137692 Compounds that increase the plasticity of a material. 
Low molecular weight materials e.g. water to sugar
Presence of a plasticiser lowers the glass transition temperature. ]]> 2021-11-18 10:01:09 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899137692 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899141322 High affinity for water]]> 2021-11-18 10:03:22 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899141322 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899144305 Ability to retain shape under slight pressure but yield to increased pressure 
Fat spreads, margarine]]> 2021-11-18 10:05:18 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899144305 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899147723 Viscosity is a measure of a fluid's resistance to flow 
Measure by flow rates
Thickness/thinness of a sample]]> 2021-11-18 10:07:26 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899147723 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899148018 Viscosity of a Newtonian fluid remains constant. 
Shear rate does not affect fluid viscosity. ]]> 2021-11-18 10:07:37 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899148018 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899150821 properties that depend on the number of particles present in a solution rather than the nature of the particles 
Vapour pressure lowering
Osmotic pressure
Freezing point depression]]> 2021-11-18 10:09:24 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899150821 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899154254 Ordered internal structure, crystalline material able to refract light in two directions. 
Birefringent material can be observed with greater clarity in a polarised light microscope. 
Use for starch granule observation. ]]> 2021-11-18 10:11:40 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899154254 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899156494 An emulsion system that changes from an oil-in-water to water-in-oil emulsion, or vice versa. 
Margarine, fat spreads]]> 2021-11-18 10:13:02 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899156494 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899157913 Gel that melts on heating, gels on cooling. 
Example - gelatin]]> 2021-11-18 10:13:54 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899157913 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899160664 also termed "emulsifier", "surfactant", "emulsifying agent" 

Molecules are amphiphilic]]> 2021-11-18 10:15:47 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899160664 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899161945 A change in physical state of a material often caused by a change in temperature or pressure]]> 2021-11-18 10:16:39 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899161945 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899163557 Conversion between the solid and gas phases of matter, with no intermediate liquid state. 

e.g. freeze drying]]> 2021-11-18 10:17:33 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899163557 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899214093 Components are immiscible = two phases
Consist of disperse particles and continuous phase. 
Colloids are cloudy mixtures, intermediate in size between those of a solution and a suspension (1-100000nm).
Do not settle upon standing. 
Cannot be separated by filtration. 
Can be further classified as emulsions, aerosols, foams. 

]]> 2021-11-18 10:50:59 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899214093 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899214669 Disperse phase - the phase of small droplets or particles ]]> 2021-11-18 10:51:24 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899214669 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899215536 Property of a substance that repels water ]]> 2021-11-18 10:51:40 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899215536 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899227660 A molecule with polar/hydrophilic and non-polar/hydrophobic regions on the same molecule]]> 2021-11-18 10:59:08 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899227660 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899227846 Gelling agent (noun) - any substance that is dissolved in a liquid to cause it to set into a gel. ]]> 2021-11-18 10:59:16 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899227846 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899228065 Type of dispersion.
A system of discrete solid particles in a continuous liquid.  Large particles (larger than 1000nm) Particles sediment upon standing. 
Can be separated by filtration. 

]]> 2021-11-18 10:59:23 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899228065 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899228295 An emulsion system changes from an oil-in-water emulsion to a water-in-oil emulsion, or vice versa. 
Examples include butter and margarine manufacture]]> 2021-11-18 10:59:34 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899228295 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899228466 Thermoreversible gel - melts on heating and gels upon cooling]]> 2021-11-18 10:59:41 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899228466 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899228626 A gel that once formed by heating will not melt ]]> 2021-11-18 10:59:48 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899228626 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899228865 also termed Dilatant fluid 
Viscosity increases as the shear rate increases]]> 2021-11-18 10:59:59 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899228865 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899229040 also termed Pseudoplastic fluid 
Viscosity decreases as the shear rate increases]]> 2021-11-18 11:00:06 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899229040 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899229351 Crystalline (adjective) - formed of crystals
Crystallisation (noun) - the formation of crystals 
Crystallise (verb) - to form crystals

]]> 2021-11-18 11:00:19 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899229351 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899229472 Lack of long-range order
Atoms and molecules are not organised in a definite lattice pattern.
Not crystalline ]]> 2021-11-18 11:00:25 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899229472 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899229600 Continuous phase - the phase in which the droplets or particles are distributed. ]]> 2021-11-18 11:00:31 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899229600 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899229841 Properties that depend on the identity of the dissolved species and the solvent – taste, colour, viscosity, surface tension, solubility]]> 2021-11-18 11:00:43 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899229841 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899229986 Properties that depend on the number of solute particles present rather than the nature of the particles]]> 2021-11-18 11:00:49 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899229986 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899230130 A substance which increases the viscosity of a liquid (continuous phase)]]> 2021-11-18 11:00:55 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899230130 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899230293 More than one crystalline form.
Use to discuss fat crystals]]> 2021-11-18 11:01:00 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899230293 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899230407 Viscosity is a measure of a fluid to resist flow]]> 2021-11-18 11:01:06 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899230407 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899230552 Solubility (noun) - the ability of a substance to dissolve in another substance or solvent at a given temperature and pressure 
Soluble (adjective) - able to dissolve 
Solution (noun) - a homogeneous mixture of a solid substance dissolved in a liquid 
Solvent (noun) - a liquid in which a solid substance can be dissolved
Solute (noun) - the substance dissolved in the solvent. ]]> 2021-11-18 11:01:12 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899230552 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899230687 Gelatinisation - is the loss of granular and molecular order within the starch granule during heating in high moisture environments. 
Starch
Involves hydration and swelling of starch granule
Measured using RVA (rapid visco analyser) 
Remembering that native starch granule is semi-crystalline and therefore gelatinisation = loss of crystalline order]]> 2021-11-18 11:01:18 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899230687 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899230889 Denature (verb) - to change the native (natural) structure of a protein by high temperature, chemicals or extremes of pH

Denaturation - a reversible or irreversible change of native conformation without cleavage of peptide bonds. 

Denaturing agents - temperature, pH, salts, urea, guanidine hyrochloride, SDS]]> 2021-11-18 11:01:27 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899230889 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899231153 Gel (noun) -  a continuous, 3D network of connected molecules or particles entrapping a large volume of a continuous liquid phase. Intermediate between a solid and a liquid.
Gelling agent (noun) - any substance that is dissolved in a liquid to cause it to set into a gel. ]]> 2021-11-18 11:01:39 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899231153 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899231297 Type of dispersion. 
System of gaseous particles in a continuous liquid.
Foam (noun) - a mass of bubbles of air or gas in a liquid film. 

Air-in-water e.g. milk foam 
Air-in-oil e.g.  during aero chocolate manufacture]]> 2021-11-18 11:01:45 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899231297 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899231496 Type of dispersion. 
System of liquid particles in a continuous liquid. 
Emulsion (noun) - disperse systems of one or more immiscible liquids, in which one of the liquids is dispersed in the other as small droplets.
Emulsification / Homogenisation  - the process of converting two or more liquids into an emulsion. 
Emulsify (verb) - to convert two or more liquids into an emulsion. 
Two types - oil-in-water (o/w) and water-in-oil (w/o). 
o/w emulsion examples are milk, salad dressings, soups. 
w/o emulsion examples are butter, margarine. ]]> 2021-11-18 11:01:52 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/1899231496 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/2325871663 A system of discrete particles in a continuous liquid. 
Heterogeneous system. ]]> 2022-10-04 14:52:21 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/2325871663 sbzjmg1 https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/2325957946 The inorganic residue remaining after ignition or complete oxidation of organic matter. 

Ash represents the total mineral content in foods. 

Ashes are white or slightly off-grey. If black particles are observed some organic matter remains. ]]> 2022-10-04 15:35:00 UTC https://padlet.com/sbzjmg1/eoyfn6fk0v08a9ph/wish/2325957946