Exam 2 will cover material from glass transitions, through protein and dispersed systems
to carbohydrates. The material tested will the topics discussed in class as supported by
additional detail in the notes. As partial preparation for the test, make sure you could
briefly explain with examples the meaning of the following terms:
1. Amorphous state, crystal, glassy state, rubbery state, supersaturated, supercooled,
plasticizer, molecular mobility, state diagram,
2. Amino acid, peptide bond, primary structure, reasons for formation of secondary,
tertiary and quaternary structure in proteins, disulfide bonds, cysteine, chain
entropy, hydrophobicity (i.e., solvent entropy), denaturation, cooperative process,
denaturation is usually irreversible, hydrophobic patches, mechanisms of protein
aggregation, aggregation increases viscosity, viscosity depends on the volume
fraction of the material present, hydrodynamic radius, physical basis of gel
formation, syneresis, enzymes, polyphenoloxidase, amylase, lipoxygenase
3. Surface adsorption, physical picture of proteins and surfactants at surfaces,
colloidal scale, dispersed phase, continuous phase, interface, surface tension,
surface adsorption isotherm, creaming, flocculation, coalescence, terms studied in
Demetriades paper, physical picture of the effects of pH and temperature on a
whey protein stabilized emulsion
4. Aldose sugars, ketose sugars, enantiomer, optical isomer, chiral, L-series vs. Dseries, formation of a hemiacetal, furanose, pyranose, anomer, dimerization (and - links), 14 nomenclature, oxidation of simple sugars to test for reducing
sugars, reduction of simple sugars to sugar alcohols, use of sugar alcohols,
reaction of simple sugars with acid chlorides to form surfactants/olestra, lactose,
maltose, sucrose, amylase, amylopectin, structure of a starch granule, mechanism
of gelatinization, operation of a viscoamylograph, mechanism of starch gelation,
retrogradation, stabilized starch, cross linked starch, depolymerizaed starch (acid
etched, dextrins, maltodextrins), pre-gelatinized starch. Mechanisms of
functionality of the non-starch polysaccharides covered along with examples of
their functionality.
Areas specifically not covered this year include: DVLO theory (beyond the basics of
electrostatic forces being repulsive and Van der Waals attractive), creep and
viscoelasticity, nonenzymatic browning (next test), properties of curved surfaces, detailed
molecular structure of simple sugars
I will be offering review sessions as follows. The first 30 min will cover the main topic
but there will be time available to ask questions on any of the material covered. If you
need additional help but cannot make these sessions please let me know.
 Monday 5-6: Glass transition theory
 Tuesday 12:30-1:30: Proteins/dispersions
 Thursday 2:30-3:30: Carbohydrates.