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C1 - Chemistry > 6 Plant Oils > Flashcards

6 Plant Oils Flashcards

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1
Q

Why are vegetable oils important foods?3

A
  • they provide nutrients
  • and have a high energy content
  • different flavours
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2
Q

What are unsaturated oils and how do we detect them?

A
  • unsaturated oils contain carbon-carbon double bonds

- we can detect them as they de colorise bromine water

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3
Q

What are the advantages of cooking with vegetable oils?4

A
  • food cooks quicker
  • the food turns a different colour
  • the food becomes crispier
  • the inside food is softer if you don’t cook it for too long
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4
Q

why would frying with vegetable oils become more unhealthy?

A
  • the energy content of fried food is much higher so regularly eating it would be unhealthy
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5
Q

How do we turn vegetable oils into spreads?2

A
  • vegetable oils are hardened by reacting them with hydrogen to increase melting points
  • this makes them solids at room temperature which are suitable for spreading
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6
Q

What are the boiling points of vegetable oils compared to normal foods?

A

Higher

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7
Q

Do oils dissolve in water?

A

No

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8
Q

What is an emulsifier?

A

Emulsifier stops oil and water from separator out into layers

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9
Q

How do emulsifiers work?

A
  • Because one part of its molecule dissolves in oil ( the hydrophobic part )
  • one part dissolves in water ( the hydrophilic part )
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10
Q

What are smooth foods generally made from?

A

A mixture of oil and water

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11
Q

What is an emulsifier?

A

A substance which keeps immiscible liquids mixed so that they do not separate out into layers

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12
Q

Why are emulsions made from vegetable oils so important?4

A

They are used in many foods such as salad dressings, ice creams, cosmetics and paint

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13
Q

What are the benefits of vegetable oils?

A
  • vegetable oils are high in energy and provide nutrients
  • they are unsaturated and believed to be better for your health
  • than saturated animal fats and hydrogenated vegetable oils
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14
Q

What are the benefits and drawbacks of using emulsifiers?2

A
  • they improve the texture of foods enabling water and oil to mix
  • this makes fatty foods more palatable and tempting to eat
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15
Q

How do we extract oils from plants?2

A

By pressing

Or distillation

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16
Q

What is the test and result for unsaturated fats?

A

Bromine

Turns colourless

17
Q

Describe the reaction and conditions needed to harden a vegetable oil?

A

Reacts with hydrogen
Using a nickel catalyst
At about 60 degrees

18
Q

What is hydration?

A

A reaction with water or steam

19
Q

What part of an emulsifier is hydrophilic?

A

Tail

20
Q

What part of an emulsifier is hydrophobic?

A

Head

21
Q

What comes first in fractional distillation diesel or Petrol?

A

Diesel

22
Q

If something has E numbers what is it?

A

Safe

23
Q

What does unsaturated mean?

A

A carbon carbon double covalent bond

24
Q

What is an emulsion?

A

Mixture of liquids that do not dissolve in eachother

25
Q

What is the head of an emulsifier?

A

HYDROPHYLLIC

ATTRACYED TO WATER

26
Q

What is the tail of an emulsifierV

A

HYDROPHOBIC

ATTRACTED TO OIL

27
Q

How do you use distillation in the extraction of vegetable oil?

A 
Plants boiled in water
Oil and water both evaporate
Collected by condensation
Water and impurities removed
Pure plant oil
28
Q

Describe how you can extract vegetable oil by pressing?

A

Collect seeds using combine harvester
Crushed or pressed in a factory
Impurities removed
Processed to make useful products

29
Q

Advantages of using crops for ethanol?

A 
Renewable
Less energy needed
Waste plant material used
Carbon neutral
Low risk
Low technology
30
Q

Advantages of crude oil instead of crops for ethanol?

A 
Continuous 
Fewer steps
Conserves
Food
Pure
31
Q

Disadvantages of crude oil instead of crops for ethanol?

A 
Running out
High energy needed
Not carbon neutral
High safety risks
High technology
Risk of major spillage
32
Q

Disadvantages of using crops for ethanol?

A 
Impure ethanol
Batch (slow) process
Food shortages
Large areas need
Destructing of habitat
Slow to grow crops
Labour intensive
33
Q

How does the boiling point of vegetable oils change compared to water?

A

Higher than water

34
Q

How is the high boiling point of vegetable oils useful?

A

Be used to cook foods at high temperatures

So quicker cooking

35
Q

Why are vegetable oils hardened?

A

They have a higher melting point so are solids at room temperature
Thus can be used as spreads cakes and pastries

36
Q

HARDENING

A

60 degrees
Nickel catalyst
Add hydrogen

37
Q

Why harden something

A

It becomes solid at room temperature so can be used for spreads

38
Q

Properties of polymers depend on what?

A

Monomers used

Conditions of reaction

C1 - Chemistry (7 decks)

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