8: Optional- Special topics
- Page ID
- 513335
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)- 8.1: Chemistry of Cooking (Rodriguez-Velazquez)
- This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes.
- 8.1.1: Thickening and Concentrating Flavors
- 8.1.1.1: Viscosity
- 8.1.1.2: Thickening Agents
- 8.1.1.3: Types of Thickening Agents
- 8.1.1.4: Coagulation
- 8.1.1.5: Gelatinization
- 8.1.1.6: Crystallization
- 8.1.1.7: Non-traditional thickeners
- 8.1.1.8: Sauces
- 8.1.1.9: Low-temperature and sous-vide
- 8.1.2: Flour
- 8.1.2.1: Introduction - Understanding Ingredients
- 8.1.2.2: The History of Wheat Flour
- 8.1.2.3: Milling of Wheat
- 8.1.2.4: Flour Streams and Types of Wheat Flour
- 8.1.2.5: Flour Terms and Treatments
- 8.1.2.6: Flour Additives
- 8.1.2.7: Whole Grain and Artisan Milling
- 8.1.2.8: Flour in Baking
- 8.1.2.9: Rye Flour
- 8.1.2.10: Other Grains and Flours
- 8.1.3: Fat
- 8.1.3.1: Understanding Fats and Oils
- 8.1.3.2: Sources of Bakery Fats and Oils
- 8.1.3.3: Major Fats and Oils Used in Bakeries
- 8.1.3.4: Functions of Fat in Baking
- 8.1.4: Sugar
- 8.1.4.1: Sugar Chemistry (ADD US)
- 8.1.4.2: Sugar Refining
- 8.1.4.3: The Application of Sugar
- 8.1.4.4: Agave
- 8.1.4.5: Honey
- 8.1.4.6: Malt
- 8.1.4.7: Maple Syrup (ADD US)
- 8.1.4.8: Sugar Substitutes (ADD US)
- 8.1.4.9: Glucose/Dextrose
- 8.1.5: Leavening Agents
- 8.1.5.1: Introduction to Leavening Agents
- 8.1.5.2: Yeast
- 8.1.5.3: The Functions of Yeast
- 8.1.5.4: Using Yeast in Baking
- 8.1.5.5: Baking Powder
- 8.1.5.6: Sodium Bicarbonate
- 8.1.5.7: Ammonium Bicarbonate
- 8.1.5.8: Water Hardness and pH
- 8.1.6: Dairy Products
- 8.1.6.1: Introduction to Dairy Products
- 8.1.6.2: Milk
- 8.1.6.3: Milk Products ADD US
- 8.1.6.4: Milk in bread baking
- 8.1.6.5: Yogurt
- 8.1.6.6: Lactose
- 8.1.6.7: Cheese
- 8.1.7: Eggs
- 8.1.7.1: Eggs Grade
- 8.1.7.2: Composition and Nutrition
- 8.1.7.3: Egg Products
- 8.1.7.4: The Function of Eggs
- 8.1.7.5: Storing Eggs
- 8.1.8: Chocolate
- 8.1.8.1: From the Cocoa Bean to the Finished Chocolate
- 8.1.8.2: Chocolate Produced for the Baking Industry
- 8.1.8.3: Couverture
- 8.1.8.4: Definitions and Regulations (ADD US)
- 8.1.9: Spices
- 8.1.9.1: Elements of Taste
- 8.1.9.2: Introduction to Salt
- 8.1.9.3: Origins of Salt
- 8.1.9.4: Functions of Salt in Baking
- 8.1.9.5: Using Salt in Fermented Doughs
- 8.1.9.6: Storing Salt
- 8.1.9.7: Introduction to Spices and Other Flavorings
- 8.1.9.8: Seasoning and Flavoring
- 8.1.9.9: Herbs
- 8.1.9.10: Spices
- 8.1.9.11: Flavorings in Baking
- 8.2: Aquatic Chemistry
- Water, a natural occurring and abundant substance that exists in solid, liquid, and gas forms on the planet Earth, has attracted the attention of artists, engineers, poets, writers, philosophers, environmentalists, scientists, and politicians. Every aspect of life involves water as food, as a medium in which to live, or as the essential ingredient of life. The food-science aspects of water range from agriculture, aquaculture, biology, biochemistry, cookery, microbiology, nutrition, photosynthesi
- 8.2.1: 1. Acid-Base Chemistry of Natural Aquatic Systems
- 8.2.2: 2. Carbonate Equilibria in Natural Waters
- 8.2.3: 3. Redox Equilibria in Natural Waters
- 8.2.4: 4. Solids in Contact With Natural Waters
- 8.2.5: Fundamental Characteristics of Water
- 8.2.6: Natural Water
- 8.2.7: Water Biology
- 8.2.8: Water Chemistry
- 8.2.9: Water Physics
- 8.2.10: Water Treatment
- 8.4: Toxicology MSDT
- One of the challenges of recruiting undergraduates into the toxicology graduate research programs is a lack toxicology training programs and courses at the undergraduate level. Course content developed through this program are accessible to the general public. The intent is to provide content where other undergraduate students, K-12 educators, and the interested public encounter content providing an introduction to the discipline of toxicology.
- 8.4.1: Pathophysiology
- 8.4.1.1: What is Pathophysiology?
- 8.4.1.2: Outcomes of Targeted and Non-Targeted Toxicity
- 8.4.1.3: Cellular Response to Toxicant-Induced Injury
- 8.4.1.4: Repair and Adaptation
- 8.4.1.5: Patterns of Toxic Injury
- 8.4.1.6: Final Evaluation
- 8.4.2: Biochemistry and Molecular Genetics
- 8.4.2.1: Introduction to Biomolecules and Cell Components
- 8.4.2.2: Cell Structure and Subcellular Compartments
- 8.4.2.3: DNA and RNA Metabolism
- 8.4.2.4: Epigenetic Mechanisms
- 8.4.2.5: Section 2 Final Evaluation
- 8.4.3: Principles of Genetic Toxicology
- 8.4.3.1: Introduction to Genetic-toxicology Assay
- 8.4.3.2: Different Genetic Damages or Mutations
- 8.4.3.3: Different Genetic-Toxicology Assays
- 8.4.3.4: Different Cytotoxicity Assays
- 8.4.3.5: Epigenetics Assay
- 8.4.3.6: Section 3 Final Evaluation
- 8.4.4: Applied Systems Toxicology
- 8.4.4.1: Systems Toxicology
- 8.4.4.2: Dose Level and Applied Toxicology
- 8.4.4.3: Tools and Technologies in Systems Toxicology
- 8.4.4.4: Other Approaches for Predictive Toxicity Modeling
- 8.4.4.5: Technologies Used In Systems Biology/Toxicology
- 8.4.4.6: Takeaways Summary
- 8.4.4.7: Section 4 Final Evaluation
- 8.4.5: Regulatory Toxicology
- 8.4.5.1: Introduction to Regulatory Toxicology
- 8.4.5.2: Global Regulatory Toxicology
- 8.4.5.3: Topic 3- Regional Regulatory Toxicology
- 8.4.5.4: National Regulatory Toxicology
- 8.4.5.5: State Regulatory Toxicology
- 8.4.5.6: Non-Governmental Regulatory Toxicology
- 8.4.5.7: Section 5 Final Evaluation
- 8.4.6: Principles of Toxicology
- 8.4.6.1: Introduction to Toxicology
- 8.4.6.1.1: What is toxicology?
- 8.4.6.1.2: Basic Terminology
- 8.4.6.2: Dose and Dose Response
- 8.4.6.2.1: Dose and It's Impact on Toxicity
- 8.4.6.2.2: The Dose Response Relationship
- 8.4.6.2.3: Dose Estimates of Toxic Effects
- 8.4.6.2.4: Determining the Safety of a Drug
- 8.4.6.2.5: NOAEL and LOAEL
- 8.4.6.3: Toxic Effects
- 8.4.6.3.1: Types of Toxic Effects
- 8.4.6.3.2: Factors Affecting Toxicity
- 8.4.6.3.3: Systemic Toxic Effects
- 8.4.6.3.4: Organ Specific Toxic Effects
- 8.4.6.4: Interactions
- 8.4.6.4.1: Interactions
- 8.4.6.5: Toxicity Testing Methods
- 8.4.6.5.1: Testing and Assessing Toxicity
- 8.4.6.5.2: Clinical Investigations and Other Types of Human Data
- 8.4.6.5.3: Epidemiology Studies
- 8.4.6.6: Risk Assessment
- 8.4.6.6.1: Risk Assessment
- 8.4.6.6.2: Hazard Identification
- 8.4.6.6.3: Dose-Response Assessment
- 8.4.6.6.4: Exposure Assessment
- 8.4.6.6.5: Risk Characterization
- 8.4.6.7: Exposure Standards and Guidelines
- 8.4.6.7.1: Exposure Standards and Guidelines
- 8.4.6.7.2: Regulation of Consumer Products and Drug Safety
- 8.4.6.7.3: Environmental Exposure Standards/Guidelines
- 8.4.6.7.4: Occupational (Workplace) Exposure Standards/Guidelines/Approaches
- 8.4.6.8: Basic Physiology
- 8.4.6.8.1: Introduction to Basic Physiology
- 8.4.6.8.2: Homeostasis
- 8.4.6.8.3: Organs and Organ Systems
- 8.4.6.8.4: Tissues
- 8.4.6.8.5: Cells
- 8.4.6.8.6: Chemicals
- 8.4.6.9: Introduction to Toxicokinetics
- 8.4.6.9.1: What is Toxicokinetics
- 8.4.6.10: Absorption
- 8.4.6.10.1: Introduction to Absorption
- 8.4.6.10.2: Gastrointestinal Tract
- 8.4.6.10.3: Respiratory Tract
- 8.4.6.10.4: Dermal Route
- 8.4.6.10.5: Other Routes of Exposure
- 8.4.6.11: Distribution
- 8.4.6.11.1: Introduction to Distribution
- 8.4.6.11.2: Influence of Route of Exposure
- 8.4.6.11.3: Disposition Models
- 8.4.6.11.4: Structural Barriers to Distribution
- 8.4.6.11.5: Storage Sites
- 8.4.6.12: Biotransformation
- 8.4.6.12.1: Introduction to Biotransformation
- 8.4.6.12.2: Chemical Reactions
- 8.4.6.12.3: Biotransformation Sites
- 8.4.6.12.4: Modifiers of Biotransformation
- 8.4.6.13: Excretion
- 8.4.6.13.1: Introduction to Secretion
- 8.4.6.13.2: Urinary Excretion
- 8.4.6.13.3: Fecal Excretion
- 8.4.6.13.4: Exhaled Air
- 8.4.6.13.5: Other Routes
- 8.4.6.14: Cellular Toxicology
- 8.4.6.14.1: Adaptation
- 8.4.6.14.2: Cell Damage and Tissue Repair
- 8.4.6.14.3: Cancer
- 8.4.6.14.4: Neurotoxicity
- 8.4.6.15: Intuitive Toxicology and Risk Communication
- 8.4.6.15.1: Intuitive Toxicology
- 8.4.6.15.2: Risk Communication
- 8.4.6.16: Environmental Toxicology, Environmental Health, and One Health
- 8.4.6.16.1: Environmental Toxicology
- 8.4.6.16.2: Environmental Health
- 8.4.6.16.3: One Health
- 8.4.6.17: Conclusion