Carbon Chemistry

HideShow resource information
  • Created by: Biff
  • Created on: 08-05-10 18:25

Food Additives

  • Additives make food last longer and taste better
    • Food colours make food look more appealing
    • Flavour enhancers bring out the taste and smell of food
  • Antioxidants stop foods reacting with oxygen
    • When foods react with oxygen, they go off, such as butter going rancid or apples going brown
    • Antioxidants stop food containing fat or oil reacting with oxygen in the air
  • Emulsifiers help oil and water mix
    • When oil and water mix, it forms an emulsion, although emulsifiers must be added or they separate
    • Emulsifiers are molecules with one part that's attracted to water (hydrophilic head) and one part that's attracted to oil (hydrophobic tail)
1 of 2

Cooking and Chemical Change

  • Foods are cooked because it can:
    • Make them taste better
    • Make them easier to digest
    • Make them safer to eat (by killing off bacteria)
  • Potatoes:
    • Cooking potatoes breaks down the cell walls, which are made of cellulose
    • This makes it easier to digest as human's cannot digest cellulose well
  • Eggs and Meat:
    • Cooking them breaks chemical bonds in the protein, changing the shape of the molecule
    • This gives the food a more edible texture, and is called denaturing
  • Baking Powder:
    • Undergoes thermal decomposition when heated

Sodium hydrogencarbonate -> sodium carbonate + carbon dioxide + water

2 of 2




Helpful, but this is like only 2 topics for Chemistry! Missing 3/4 for the rest of the syllabus..

Similar Chemistry resources:

See all Chemistry resources »