Core Chemistry Chapter 6 AQA

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2 methods used to extract vegetable oils
Crushing/pressing plant materials then removing water & other impurities. Distilling plant material & mixing with water
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Why are vegetable oils important foods
They give use energy/important nutrients. Release energy when burned - biofuels/diesel
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Why are some vegetables described as unsaturated
Their molecules have carbon double bonds
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What is meant by hardening vegetable oils
Are reacted with hydrogen so they become saturated and this increases their melting points
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What happens when unsaturated oils react with hydrogen
Carbon double bonds become single bonds - hydrogenated oils
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What is an emulsion
Oil/water do not mix and usually seperate from eachother forming 2 layers
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How can you recognise an emulsion
Opaque and thicker than oil
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What is an emulsifier
Substances that help stop oil/water from separating into 2 layers
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2 emulsifier molecules
Hydrophilic (head) hydrophobic (tail)
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What do they do
Hydrophilic is attached to the oil, phobic is attached to water. Phobic parts become surrounded by Philic keeps droplets apart preventing them from joining
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Give one benefit and one drawback from eating foods that contain vegetable oils
High in energy
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Why should you be aware of emulsifiers in the food you eat
Makes fats/oils easily recognisable
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Other cards in this set

Card 2

Front

Why are vegetable oils important foods

Back

They give use energy/important nutrients. Release energy when burned - biofuels/diesel

Card 3

Front

Why are some vegetables described as unsaturated

Back

Preview of the front of card 3

Card 4

Front

What is meant by hardening vegetable oils

Back

Preview of the front of card 4

Card 5

Front

What happens when unsaturated oils react with hydrogen

Back

Preview of the front of card 5
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