AQA C1.6 Chemistry 0.0 / 5 ? ChemistryCooking and food additivesGCSEAQA Created by: tallulahroseeCreated on: 27-04-17 10:40 What do plants sometimes convert glucose into from photosynthesis? vegetable oil 1 of 23 What can rapeseed oil be used for commercially? biofuels and in food 2 of 23 Give the stages required to produce rapeseed oil? harvesting, crushing and pressing, removing impurities, processing 3 of 23 By what process is lavender oil extracted? distillation 4 of 23 Which vitamin is olive oil a source of? vitamin E 5 of 23 What do all vegetable oils contain? hydrocarbons 6 of 23 Why does cooking in oil differ to cooking in water? vegetable oils have a much higher boiling point than water 7 of 23 Are chemical bonds broken when vegetable oils melt? no, it is a physical process 8 of 23 How can the boiling point of vegetable oils be increased? hardening by hydrogenation 9 of 23 What is replaced during hardening? double bonds with single bonds 10 of 23 What conditions are required for hardening? passed over a nickel catalyst at 60 degrees C 11 of 23 What are vegetable oils hardened by hydrogenation called? hydrogenated oils 12 of 23 What is an emulsion? a mixture of fats and water 13 of 23 What do emulsifiers do? bind water and oil particles together 14 of 23 Give some examples of everyday emulsions? body lotion, mayonnaise, lipstick, emulsion paint 15 of 23 How does an emulsifier help form tiny droplets? hydrophobic tail dissolves in oil, hydrophobic heads have like charges so repel eachother 16 of 23 Why do the tiny droplets not simply join back together? the emulsifier forms a barrier around each particle 17 of 23 What is a food additive? a substance added to food to preserve it or improve the texture or taste 18 of 23 What is given to all additives approved for use in Europe? E-numbers 19 of 23 Which additives have E-numbers between 400 and 500? emulsifiers, thickeners and stabilisers 20 of 23 Why might emulsifiers contribute to a poor diet? makes fats less obvious 21 of 23 Why (in terms of health) should we not get all our fat from animal sources? they are high in saturated fats which can increase cholesterol, clog up our arteries and increase risk of cardiovascular disease 22 of 23 What effects do polyunsaturated and monounsaturated fats have on our arteries? help to reduce LDL and keep our arteries clear 23 of 23
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