C1 Plant oils


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  • Created by: KAustria
  • Created on: 09-06-14 21:51
How is vegeatable oil extracted?
1.By crushing and pressing seeds, nuts and fruits rich in vegetable oil. Then removing water and impurities. 2. distilling plant with water. oil and water will separate.
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Why are vegetable oils important foods?
They provide lots of energy and important nutrients.
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Why are vegetable oils used to make biofuels?
Release alot of energy when they burn
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How can you tell if hydrocarbon chains in vegeatble oils are unsaturated?
They have carbon double bonds
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What are polyunsaturated hydrocarbon chains?
If there are several doubles in each molecule.
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Why is food cooked faster in vegetable oil?
Boiling points of vegetable oils are higher than water.
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how does energy content of food increased?
Foods cooked in oil can absorb the oil.
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What is hydrogenation?
The reaction in which hydrogen is reacted with unaturated oil so that all or some of the carbon double bonds become single bonds.
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What are the conditions needed for hydrogenation to occur?
60° using a nickel catalyst.
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What are hydrogenated oils like?
They have higher melting points because they are more saturated with hydrogen atoms.
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What is hardening?
The reaction of hydrogenation because the hydrogenated oils are solids at room temperature. They are used in spreads and baking.
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Can oils dissolve in water?
no
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How is an emulsion formed?
IF we shake, stir or beat oil and water together, tiny droplets form that can be slow to separate.
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How can you recognise an emulsion?
Emulsions are opaque and thicker than the oil and water they are made from. They have the ability to coat and stick things together.
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What are emulsifiers?
Substances that help stop the oil and water from separating into layers.
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What are the two parts to emulsifiers?
Hydrophilic and hydrophobic.
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How does the hydrophilic part work in an emulsifier?
1. Head is attracted to water. 2. Droplets are surrounded by hydrophillic parts.
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How does the hydrophobic tail work in an emulsifier?
1. Tail is attracted to oil. 2. They go into each oil droplet
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What are the advantages of using vegetable oils and emulsifiers in food
1. energy and nutrients 2. Unsaturated fats better than saturated 3. Emulsifiers stop layers from separatng making foods more platable and creamier.
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What are the disadvantages of using vegetable oils and emulsifiers in foods?
1. Saturated fats have been linked to heart disease 2. Taste better= can't stop eating
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Other cards in this set

Card 2

Front

Why are vegetable oils important foods?

Back

They provide lots of energy and important nutrients.

Card 3

Front

Why are vegetable oils used to make biofuels?

Back

Preview of the front of card 3

Card 4

Front

How can you tell if hydrocarbon chains in vegeatble oils are unsaturated?

Back

Preview of the front of card 4

Card 5

Front

What are polyunsaturated hydrocarbon chains?

Back

Preview of the front of card 5
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