Other slides in this set

Slide 2

Preview of page 2

Here's a taster:

This is called a molecular formula. It
CH3 (CH2) CH3
shows the number and type of atoms
in a molecule.
This is called a displayed formula. It H - C - C - C - C - H
shows the atoms and the covalent H H H H
bonds in a molecule.
S…read more

Slide 3

Preview of page 3

Here's a taster:

Magnesium + Oxygen Magnesium Oxide
Mg + O2 MgO
2Mg + O2 2MgO
When balancing equations you can only put
1 2 1 2 numbers in front of each element and not after.
M 1 1 M 2 2
O 2 2
O 2 1
EQUATIONS…read more

Slide 4

Preview of page 4

Here's a taster:

1) Food Colours
makes food look more appetising
2) Flavour Enhancers
bring out the taste and smell of food
3) Antioxidants Hydrophobic
help to preserve food (by stopping it reacting with
4) Emulsifiers
help oil and water blend together in food
ADDITIVES…read more

Slide 5

Preview of page 5

Here's a taster:

FOOD Self-Heating Cans Self-Cooling Cans
Food "goes off" if it's stored for a long time.
This is usually caused by bacteria or moulds,
which grow in or on food and begin to break
it down. They produce waste products that
smell or taste bad. Water based
Food packaging can prolong food life. gel
Calcium oxide
Foil Vacuum
Active/Intelligent Packaging
PACKAGING…read more

Slide 6

Preview of page 6

Here's a taster:

· Microwaving Many foods have a better taste and
· Baking texture when cooked.
· Boiling Some foods are easier to digest.
· Steaming The high temperature involved kills off
· Grilling harmful microbes.
· Frying etc. Some foods are poisonous when raw.
Cooking is an irreversible chemical change.
Protein molecules change shape when cooked. This is called denaturing.

Slide 7

Preview of page 7
Preview of page 7

Slide 8

Preview of page 8
Preview of page 8

Slide 9

Preview of page 9
Preview of page 9

Slide 10

Preview of page 10
Preview of page 10


No comments have yet been made

Similar Chemistry resources:

See all Chemistry resources »See all resources »