To kill harmful microbes; to improve the taste, texture and flavour and to make it easier to digest.
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How is an emulsion stabilised?
An emulsion is stabilised when the hydrophilic head of an emulsifier dissolves in water and the hydrophobic end dissolves in oil - they can no longer separate.
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Why is a potato softer after cooking?
This is because the rigid cell wall breaks down so starch grains can burst out.
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What is the symbol equation for the thermal decomposition of sodium hydrogencarbonate?
2NaHCO3 = Na2CO3 + H2O + CO2
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What is denaturing?
Denaturing is when a protein molecules gains energy and changes shape, making it an irreversible chemical reaction.
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Other cards in this set
Card 2
Front
How is an emulsion stabilised?
Back
An emulsion is stabilised when the hydrophilic head of an emulsifier dissolves in water and the hydrophobic end dissolves in oil - they can no longer separate.
Card 3
Front
Why is a potato softer after cooking?
Back
Card 4
Front
What is the symbol equation for the thermal decomposition of sodium hydrogencarbonate?
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