Complex Carbs Terminology

Uncooked, mixtures of water and starch 

• Sols
• Slurries
• Pastes
• Gels

Thickened liquids that are still pourable 

• Sols
• Slurries
• Pastes
• Gels

Thickened mixtures of starch and liquid with little flow

• Sols
• Slurries
• Pastes
• Gels

Starch mixtures that are rigid

• Sols
• Slurries
• Pastes
• Gels

The resistance of a mixture to flow; measures the thickening ability of a starch

• Stability
• Opacity
• Translucency
• Viscosity

The ability of a thickened mixture to remain constant overtime

• Stability
• Opacity
• Translucency
• Viscosity

The firming of a gel during cooling and standing

• Hydrolysis
• Gelatinization
• Syneresis
• Retrogradation

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

Water leaking from a gel

• Hydrolysis
• Gelatinization
• Syneresis
• Retrogradation

How much an object blocks light

• Stability
• Opacity
• Translucency
• Viscosity

Tags

NGSS.MS-PS4-2

How much light passes through an object

• Stability
• Opacity
• Translucency
• Viscosity

Tags

NGSS.MS-PS4-2