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Created by lizzie.jesson
about 7 years ago
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Description
Page 1
C1f - Cooking and food additivesEGG = cooked the texture changes because protein molecules have changed shape.Vegetable + Heat = Cell wall to break down, this releases starch, which cause it to swell up, making it easier to chew.LIME WATER TESTS IF carbon dioxide IS PRESENT!Hydrophilic of emulsifier (oil + water don't mix) molecules to polar water molecules!
C1g - SmellsMolecules travel into the nose - the stimulus sense cells detect an oderPERFUMES AREN'T NATURALEsters (alcohol + organic acid = ester + water) compound of synthetic perfumesPerfumes are volatile - evaporate easily!Solventssoluble substance : DISSOLVE IN A LIQUIDinsoluble substance: DONT DISSOLVEsolvent: liquid which substance dissolves insolute: the substance that is being dissolvedsolution: solute + solvent
C1h - Paints and pigmentsPigment - gives the paint colourBinding medium - oil that sticks pigment to the surfaceSolvent - dissolves the binding medium to make thinner to coat surfaceThermochoric pigmentsCold mug - hot mug (changes colour from blue to red as a warning)Mood rings!Phosphorescent Pigments - glow in the dark paint (for example stars on a wall)Oil based paints solvent evaporates oil binding reacts with oxygen to form hard layer, Oxidation Reaction
C1f
C1g
C1h