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AQA Chemistry Unit One vegetable oils
Karten in diesem Stapel (11)
- 1What do you extract vegetable oils from?Some fruits, seeds and nuts are rich in oil
- 2How does one extract vegetable oils?-Plant material is crushed
-Oil is removed by pressing
-Or by distilation
-Water and othe rimpurities are removed - 3Why are vegetable oils useful?Vegetable oils are useful foods and fuels as they provide a lot of energy. They also provide us with nutrients
- 4What are the pros and cons of cooking with vegetable oils?-Higher boiling point than water so can cook food at higher temperatures
-Quicker cooking
-different flavour
-Crispy
-Softer on the inside
-More energy =( - 5What are emulsions?droplets of oil in water or droplets of water suspended in oil
- 6What are the properties of emulsions?-Thicker than either oil or water
-provide better texture
-better coating
-better appearance - 7What are emulsions used for?-salad dressings
-ice cream
-paint
-cosmetics - 8What are emulsifiers used for? How do they work?Emulsifiers are used to create more stable emulsions. They have a hydrophilic head that attaches itself to water and a hydrophobic end that attaches itself to the oil
- 9What are unsaturated vegetable oils? How can they be detected?Unsaturated vegetable oils have a double carbon bond and can be tested for as they turn bromine water from orange to colourless
- 10Describe the process of hardening?unsaturated vegetable oils are:
-Reacted with hydrogen
-At 60 C
-With a nickel catalyst
-Hydrogen adds to the carbon bonds
Called hydrogenation - 11Why do we harden vegetable oils?saturated vegetable oil have a higher melting point so they are solid at room temperature and can be used for spreads, cakes and pastries
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- Beschreibung
- Entirety of C1.6 (vegetable oils). Taken directly from the spec so it should be all that you need to know =)
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- Natalia Cliff
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