Cooking and food additives C1f 0.0 / 5 ? ChemistryCooking and food additivesGCSEOCR Created by: gillian1132Created on: 14-03-17 17:42 What happens to protein molecules in egg and meat when they're cooked? They denature and permanently change shape 1 of 7 Why does meat and egg have a different texture when cooked? The protein molecules permanently change shape 2 of 7 Why is a potato easier to digest when cooked? The cell walls rupture resulting in the loss of their rigid structure and a softer texture is produced. The starch grains also swell up and spread out 3 of 7 What are emulsifiers? Molecules that have a hydrophilic part and a hydrophobic part 4 of 7 Why does an emulsifier help to keep oil and water from separating? The hydrophilic end (head) bonds to the water molecules and the hydrophobic end (tail) bonds to the oil or fat molecules 5 of 7 What is the word equation for the thermal decomposition of baking powder (sodium hydrogencarbonate)? Sodium hydrogencarbonate -> sodium carbonate +carbon dioxide + water 6 of 7 What is the balanced symbol equation for the thermal decomposition of sodium hydrogencarbonate? 2(NA2CO3) -> NaCO3 +CO2 + H2O 7 of 7
Comments
No comments have yet been made