Making Polymers and cooking

Question 1

What are monomers?

Answer 1

Small molecules that have been linked together

Question 2

What is polymerisation?

Answer 2

Many small molecules join together to form a larger molecule

Question 3

What is the small molecule?

Answer 3

An alkene

Question 4

What is the large molecule ?

Answer 4

Polymer

Question 5

What is the process called?

Answer 5

Addition polymerisation

Question 6

What are the conditions required?

Answer 6

High pressure and a catalyst

Question 7

What effect do additives have on food?

Answer 7

1. Kill bacteria
2. Add flavour
3. Change texture
4. Improve taste

Question 8

What reaction is cooking?

Answer 8

Irreversible

Question 9

What happens to the protein molecules when they are cooked?

Answer 9

The denature

Question 10

What is an important emulsifier?

Answer 10

Lecithin

Question 11

How does an emulsifier work?

Answer 11

The hydrophilic end bonds with the water molecules
The hydrophobic end bonds with the oil molecules
In this way, the oil droplets stay mixed with the water

Question 12

How does baking powder work?

Answer 12

It contains sodium hydrogencarbonate
This decomposes when heated and makes carbon dioxide
Carbon dioxide makes the cake rise

Question 13

What is the formula for sodium hydrogencarbonate?

Answer 13

Sodium hydrogencarbonate–> Sodium carbonate+ water+ carbon dioxide

Question 14

What is the symbol equation for sodium hydrogencarbonate?

Answer 14

2NaHCO3–> Na2CO3+ H2O+ CO2

Question 15

What is a polymer?

Answer 15

A long chain molecule that is made up of lots of small molecules that have been chained together