Crude oils and fuels and
useful substances from crude
oils
Crude oil is comprised of a long chain
of hydrocarbons which cant be used for
a particulary large amount. However
the chain can be broken up into
smaller, more useful molocules. This is
done through a process known as
cracking
Plant oils and their fuels
Vegetable oils are natural oils
made from crushing orgainc
materials such as seeds and pants
Vegetable oils are used in cooking as
they have a higher boiling point than
water meaning food can be fried at a
higher temperature than it can be
boiled
Vegetable
oils also cook
the food at a
faster rate
than boiling
does
The fatty acids in some vegetable oils are saturated
meaning they only have a single bond between their
carbon atoms. These are generally solids at room
temperature. Lard is an example of a saturated oil
Unsaturated oils are the reverse of this as they
have double bonds between carbon atoms;
liquids at room temperature
Polyunsaturated fats contain
many double bonds
Monounsaturated fats have one double bond in
each fatty acid
Unsaturated fats are thought to
be healthier than saturated fats
Emulsions
An emulsion is when oil and water are mixed together
Emulsfiers are substances that
stably bond together the water
and oil.
The emulsifier has two different ends: a hydrophollic end
which can form bonds with the water but on the oil and a
hydrophobic end which can form bonds with the oil and on
the water
Double bonds can be tested for by using bromine water. When
the oil is added and the compound is shaken an unsaturated oil
will go colourless whereas a saturated oil will retain the same
orange/brown colour of the bromine water
Vegetable oils can
be hardened into
substances like
butter through a
reaction with
hydrogen
There are several conditions that must be
maintained in order for the reaction to take
place
Nickle catalyst
Temperature = 60 degrees
The reaction opens up the double
bonds changing them to single
bonds (i.e unsaturated fats) which
are solids at room temperature