Author Question: Distinguish between crystalline and amorphous. What will be an ideal ... (Read 113 times)

armygirl · **on:** Aug 2, 2018

Distinguish between crystalline and amorphous.

What will be an ideal response?

Question 2

As a student in an experimental food science lab, you have taken certain precautions to prevent food borne illness. Outline these precautions and explain why they are important.

What will be an ideal response?

Mochi · **Reply #1 on:** Aug 2, 2018

Answer to Question 1

Crystalline solids are organized into many small crystals. They are in a constant dynamic state with small crystals dissolving and being replaced by larger crystals. This happens as candy ages. Examples of crystalline candies are fudge and divinity. Amorphous candies, such as toffee and peanut brittle, have a random or disorganized structure. The sugar molecules do not move within the solid.

Answer to Question 2

Students are required to wear uniforms or lab coats and hair coverings. This is done to maintain cleanliness and to avoid dirt and loose hair that might fall into the food. Students who are truly sick should not be in the foods lab. The transfer of germs through sneezing, coughing, or sores on the body can introduce bacteria into the food. After sneezing, coughing, or touching the hair, hands should be washed to prevent cross contamination. Hands should also be washed when first entering the lab. Counters, sinks, utensils, dishes, cutting boards need to be properly washed and sanitized after each use. This helps prevent cross contamination, where bacteria is brought into the lab through one source and transferred to another food where it grows and causes food-borne illness. Refrigerated food need to be kept refrigerated until it is ready to be used. This keeps cold food <40oF zone.