Chem Cooking/oxidation Of Alcohols

Question 1

What happens when proteins are cooked?

Answer 1

Cooking denatures the protein changing its texture. Hydrogen bonds break and the protein unwinds

Question 2

How to tell if an oxidation reaction has happened?

Answer 2

There will be an increase in the O:H ratio

Question 3

Draw that oxidation sheet .

Know that:

Primary alcohols oxidise twice

Secondary alcohols oxidise once

Tertiary alcohols oxidise not at all

Answer 3

.

Question 4

3 oxidising agents and their colour change ?

Answer 4

Tollens (colourless to silver mirror)

Benedicts/fehlings ( blue to brick red)

Acidified potassium dichromate ( orange to green)

Question 5

How to prevent oxidation

Answer 5

Pack food in vacuum or in N2

Question 6

More volatile means …?

Answer 6

Evaporates easier (will contribute to flavour)

Question 7

When is a molecule considered volatile?

Answer 7

When it’s molecular mass is less than 300

Question 8

Intermolecular forced affect volatility. How ?

Answer 8

The more polar means the less volatile

Question 9

Many flavour and aroma compounds are ?

Answer 9

Aldehydes and ketones

Question 10

Both aldehydes and ketones contain what group ?

Answer 10

A carbonyl group

Question 11

How to tell when it’s an aldehyde and when it’s a ketone

Answer 11

An aldehyde is when it’s on the end

A ketone is when it’s in the middle

Question 12

Ending for aldehyde ?

Ending for ketone ?

What functional group do aldehydes and ketones share ?

Answer 12

• Al
• One
• carbonyl

(. H - C=O )