IB Chemistry/Food Chemistry

F1 Food Groups

 * 1) Distinguish between a food and a nutrient.
 * 2) Describe the chemical composition of lipids (fats and oils), carbohydrates and proteins.

F2 Fats and Oils

 * 1) Describe the difference in structure between saturated and unsaturated (mono-and poly-unsaturated) fatty acids.
 * 2) Predict the degree of crystallization (solidification) and melting point of fats and oils from their structure, and explain the relevance of this property in the home and industry.
 * 3) Deduce the stability of fats and oils from their structure.
 * 4) Describe the process of hydrogenation of unsaturated fats.
 * 5) Discuss the advantages of hydrogenating fats and oils.

F3 Shelf Life

 * 1) Explain the meaning of the term shelf life.
 * 2) Discuss the factors that affect the shelf life and quality of food.
 * 3) Describe the rancidity of fats.
 * 4) Compare the processes of hydrolytic and oxidative rancidity in lipids.
 * 5) Describe ways to minimize the rate of rancidity and prolong the shelf life of food.
 * 6) Describe the traditional methods used by different cultures to extend the shelf life of foods.
 * 7) Define the term antioxidant.
 * 8) List examples of common naturally occurring antioxidants and their sources.
 * 9) Compare the structure features of the major synthetic antioxidants in food.
 * 10) Discuss the advantages and disadvantages associated with natural and synthetic antioxidants.
 * 11) List some antioxidants found in the traditional foods of different cultures that may have health benefits.

[to be continued]