1. Define, describe, and/or identify:

• powdered cellulose
• microcrystalline cellulose (MCC)
• carboxymethylcellulose (CMC)
• methylcellulose (MC)
• hydroxypropylmethylcellulose (HPMC)
• gel point(gelation temperature
• hydroxypropylcelluloses (HPC)

2.  Describe the a) preparation, b) properties, and c) used of powdered cellulose.

3.  Describe the properties that allow microcrystalline cellulose to function a) as a foam stabilizer, b) as an emulsion stabilizer, c) as a fat extender, d) in dietetic foods, e) as a heat-stable gel former, f) in controlling ice crystal growth, and g) as a carrier.

4.  describe the difference between powdered MCC and colloidal MCC.

5.  Describe and discuss the concept behind derivatization of cellulose to change it into a water-soluble food gum.

6.  List and describe the five principal variables that control the properties of cellulose derivatives.

7.  Describe the general characteristics of water-soluble cellulose derivatives.

8.  Describe the property differences between uniformly and nonuniformly substituted CMC and explain the difference in molecular terms.

9.  Describe and discuss interactions of CMC with cations, including proteins (polycations).

10. Write chemical equations and give conditions for chemical  modification of cellulose to make a) carboxymethylcellulose, b) methylcellulose, c) hydroxypropylcellulose, and d) hydroxypropylmethylcellulose using a shorthand designation for cellulose.

11. Give the probable explanation for thermal gelation of HPMC solutions.

12. Explain, on a molecular basis, the effectiveness of HPMC in nondairy whipped toppings.

Web Authors: James R. Daniel, Ph. D. and James N. BeMiller, Ph. D.
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