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Chemistry: C1 > C1.6 Plant oils and their uses > Flashcards

C1.6 Plant oils and their uses Flashcards

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1
Q

How are oils extracted from plants?

A

The plants are crushed and the oil removed through pressing or distillation

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2
Q

How is oil separated from crushed plant material?

A

By a centrifuge or solvents

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3
Q

What does distillation do to the oil extracted from plants?

A

It removes water, solvents and impurities

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4
Q

Examples of fruits rich in oil

A

Avocados and olives

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5
Q

Examples of seeds rich in oil

A

Brazil nut, peanuts and sesame seeds

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6
Q

What can plant oils be used for?

A

Food or for fuel

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7
Q

What is the traditional method of producing olive oil?

A

The olive is crushed. The crushed olive is then pressed between metal plates and the oil is squashed out

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8
Q

Vegetable oils provide a lot of

A

Energy

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9
Q

Oil from seeds contain

A

Vitamin E

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10
Q

Vegetable oils contain essential

A

Fatty acids

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11
Q

Why are vegetable oils good for cooking?

A

They have higher boiling points than water which means they cook at higher temperatures and faster speeds

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12
Q

Why does cooking with oil give food a different flavour?

A

Because many of the flavours come form chemicals which are soluble in oil, meaning the oil carries the flavour

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13
Q

What does using oil increase when cooking?

A

The amount of energy we get from the food

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14
Q

Give examples of vegetable oils which can be processed and turned into fuels

A

Rapeseed oil and soybean oil

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15
Q

What do vegetable oils provide lots of which makes them good as fuels?

A

Energy

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16
Q

Which particularly useful fuel is made from vegetable oil?

A

Biodiesel

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17
Q

What kind of bonds do unsaturated oils have?

A

Double

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18
Q

What happens to bromine water when an unsaturated oil/fat is present?

A

It will decolourise

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19
Q

How can unsaturated oils be hardened?

A

By reacting them with Hydrogen

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20
Q

What is the name of the process when unsaturated oils are hardened?

A

Hydrogenation

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21
Q

What is the process of hydrogenation?

A

The unsaturated vegetable oils are reacted with hydrogen with the presence of a nickel catalyst at about 60 degrees celsius. The hydrogen reacts with the double-bonded carbons and opens out the double bonds

22
Q

Why are vegetable oils hardened for use in foods?

A

Hydrogenated oils have higher melting points than unsaturated oils, so they are more solid at room temperature. This makes them useful for spreads, baking cakes and pastries

23
Q

Is margarine hydrogenated?

A

No, it is partially hydrogenated to make it easier to spread

24
Q

How many double bonds does a monounsaturated fat contain?

A

One

25
Q

How many double bonds does a polyunsaturated fat contain?

A

More than one

26
Q

Why are partially hydrogenated oils used over butter in processed foods?

A

The oils are a lot cheaper and they keep longer

27
Q

What is a disadvantage of partially hydrogenated oils?

A

It results in a lot of trans fats which are meant to be very bad for you

28
Q

Vegetable oils tend to be

A

Unsaturated

29
Q

Animal fats tend to be

A

Saturated

30
Q

Are unsaturated fats healthier or less healthy than saturated fats?

A

Healthier

31
Q

Unsaturated fats reduce

A

Blood cholesteral

32
Q

Partially hydrogenated vegetable oils increase

A

Blood cholesteral

33
Q

Saturated fats increase

A

Blood cholesteral

34
Q

Cooking with oil makes it more

A

Fattening

35
Q

Oils do not

A

Dissolve in water

36
Q

What is an emulsion?

A

Emulsions are made up of lots of droplets of one liquid suspended in another liquid. E.g. oil and water, you can have an oil-in-water emulsion or a water-in-oil emulsion

37
Q

How do emulsions compare to oil and water?

A

They are thicker

38
Q

Give an example of an emulsion

A

Mayonnaise is an emulsion of sunflower oil (or olive oil) and vinegar

39
Q

How can emulsions be used in food?

A

They can be used as salad dressings and in sauces. E.g. a salad dressing made by the emulsion of olive oil an vinegar coats salad better than plain oil or vinegar. They can also be used in ice creams and whipped cream.

40
Q

Advantages of emulsifiers

A

They provide better texture, coating ability and appearance

41
Q

How else can emulsions be used?

A

In moisturising lotions, it’s easier to rub into the skin. other examples include cosmetics and paints

42
Q

Oil and water naturally

A

Seperate

43
Q

What is the structure of an emulsifier molecule?

A

On part is attracted to water and the other part is attracted to oil/fat

44
Q

Which part of the emulsifier molecule is attracted to water?

A

The HydroPHILIC end of the molecule which latches onto water molecules

45
Q

Which part of the emulsifier molecule is attracted to oil?

A

The HydroPHOBIC end of the molecule which latches onto oil molecules

46
Q

What happens when you shake water an oil together?

A

The oil forms droplets surrounded by a coat of emulsifier

47
Q

Which part of the emulsifier molecule is facing outwards?

A

The HydroPHILIC end

48
Q

Why doesn’t the oil try to join with the other oil droplets and separate?

A

Because the oil droplets are repelled by the hydrophilic bit of the emulsifier facing outwards while the water molecules attach to the hydrophilic end. Meaning the two cannot separate out

49
Q

Pros of emulsifiers

A

Gives products a longer shelf life. Allows companies to produce food lower in fat but still has a good texture

50
Q

Cons of emulsifiers

A

Some people are allergic to certain emulsifiers

Chemistry: C1 (7 decks)

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