Cooking and Chemical Change
- Created by: GeorgeBarton
- Created on: 08-03-16 19:36
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- Cooking and Chemical change
- Some foods have to be cooked
- 1) Many foods have a better taste and texture once they have been cooked
- 2) Some foods are easier to digest. E.g potatoes and flour
- 3) When cooking with high temperatures. this kills off any microorganisms which could cause damage to you
- 4) Some foods are poisonous when they are raw, for example red kidney beans
- Cooking causes chemical changes
- Cooking foods produced new substances, which means a chemical change has occured
- Remember: This is an irreversible process
- Example: Meat. The protein molecules in the food change shape when heated. The cooking energy breaks some of the chemical bonds.
- Remember: This is called denaturing, which is an irreversible process
- Example: Potatoes. Because it is a plant, potato cells are surrounded by a rigid cell wall.
- Cooking the potato ruptures the cell walls. It makes the texture softer and easier to digest
- Cooking foods produced new substances, which means a chemical change has occured
- Baking powder
- When baking powder is heated. it undergoes thermal decomposition
- Thermal decomposition is when a substance breaks down into a similar substance when it is heated
- Thermal decomposition is often aided by a catalyst
- Thermal decomposition is when a substance breaks down into a similar substance when it is heated
- When baking powder is heated. it undergoes thermal decomposition
- Some foods have to be cooked
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