Oils
- Created by: izzygreenxoxo
- Created on: 07-04-17 11:36
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- Oils
- Cracking crude oil
- Long-chain hydrocarbons
- Form thick gloopy liquids like tar
- Made smaller by cracking
- Some products are useful
- Produces things like ethane - used for plastics
- How it's done
- Thermal decomposition reaction
- Heat hydrocarbon to vaporise it
- Vapour passed over powdered catalyst at temp of 400-700*C
- Long chain molecules split on surface
- Vapour passed over powdered catalyst at temp of 400-700*C
- Uses aluminium oxide catalyst
- Products
- Unsaturated hydrocarbons - alkenes
- H H \ / C = C / \ H H
- Unsaturated hydrocarbons - alkenes
- Long-chain hydrocarbons
- Plant oils
- Extract oil from plants
- Used for food and fuels
- Crushed the pressed to get oil out
- Oil can be seperated using a centrifuge - like a spin dryer
- Solvents can be used to extract it
- Distillation - refine oil and remove water, solvents + impurities
- Vegetable oils
- Used in fuels
- Provide lots of energy
- Other nutrients like vitamin E
- Contain essential fatty acids - metabolic processes
- Good for cooking
- Higher boiling point than water
- Cooks at faster speed
- Different flavour
- Carries flavour
- Increase energy we get from eating
- Produce fuels
- Processed
- Provide lots of energy
- Biodiesel
- In food can affect health
- Unsaturated fats reduce amount ofbllood cholestorol
- Partially hydrogenated vegetable oil increases cholstorol
- Bad for you
- Cooking food in oil makes it more fattening
- Unsaturated oils
- C = C bond
- Decolourise in bromine water
- Monounsaturated - one C = C bond
- Polyunsaturated fat - multiple C = C bonds
- Can be hydrogenated
- Liquid at room temp
- Add hydrogen - hardened
- Hydrogenatio-n
- Add hydrogen - hardened
- Hydrogenated oils have higher melting boints - more solid at room temp
- Useful as spreads
- End up with a lot of trans fats - no evidence they are bad for you
- Useful as spreads
- Liquid at room temp
- Extract oil from plants
- Emulsions
- Made from oil and water
- Oil doesn't dissolve in water
- Water in oil or oil in water
- Lots of droplets of a liquid suspended in another liquid
- Thicker than the two liquids used
- Some foods contain emulsifiers to help water and oil mix
- Pros
- Stop emulsions from separating- longer shelf life
- Produce food with lower fat but still taste good
- Cons
- People can be allergic
- Pros
- Made from oil and water
- Cracking crude oil
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