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  • Created by: Kofo27
  • Created on: 31-03-16 03:50
protein molecules in eggs and meat permanently change shape when eggs and meet are cooked. what is this changing of shape called?
denaturing
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why is potato easier to digest when its cooked?
the starch grains swell up and spread out.the cell walls rupture resulting in the loss of their rigid structure and a softer texture is produced
2 of 6
what is sodium hydrogencarbonate?
baking powder
3 of 6
what is the word equation for the decomposition of sodium hydrogencarbonate?
sodium hydrogencarbonate===sodium carbonate+carbon dioxide+water
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what are emulsifiers?
emulsifiers help to keep oil and water from separating
5 of 6
name and describe the 2 parts of the emulsifiers
the water loving part (hydrophilic) and the an oil or fat loving part (hydrophobic)
6 of 6

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Card 2

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why is potato easier to digest when its cooked?

Back

the starch grains swell up and spread out.the cell walls rupture resulting in the loss of their rigid structure and a softer texture is produced

Card 3

Front

what is sodium hydrogencarbonate?

Back

Preview of the front of card 3

Card 4

Front

what is the word equation for the decomposition of sodium hydrogencarbonate?

Back

Preview of the front of card 4

Card 5

Front

what are emulsifiers?

Back

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