Cooking and food additives - C1f

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  • Created by: iram_f
  • Created on: 30-06-14 20:53
Why do we cook food?
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

Preview of the front of card 3

Card 4

Front

What is the symbol equation for the thermal decomposition of sodium hydrogencarbonate?

Back

Preview of the front of card 4

Card 5

Front

What is denaturing?

Back

Preview of the front of card 5

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