vegetable oils

everything about oils.

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  • Created by: adelaide
  • Created on: 03-01-13 13:39
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  • vegetable oils
    • found in nuts, plants and seeds.
      • extraction involves, pressing, and disslitation
    • oils in cooking
      • higher boiling point than water
        • cook faster and taste better than if they were boiled
      • high energy and too much= overweight
      • saturated and unsaturated fats
        • saturated
          • single carbon bonds
          • usually solid at room temperature
        • unsaturated
          • double bonds between some carbon atoms
          • usually liquid at room temperature
          • two categories- monounsaturated and polyunsaturated
            • mono- one double bond in each fatty acid
            • poly- many double bonds
          • thought to be healthier
    • bromine water test
      • detects unsaturated vegetable oils
        • turns colourless when mixed with the bromine water
        • stays orange/brown if mixed with saturated fats
        • The more unsaturated a vegetable oil is, the more bromine water it can decolourise.
    • hydrogenation
      • unsaturated veg oils can be hardened to make them solid
        • reacting them with hydrogen hence hydrogenation
      • veg oils are reacted with hydrogen at 60c. a nickel catalyst speeds up the reaction
      • double bonds become single
        • unsaturated fats= saturated fats




very useful

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