U2-4-3 - Chemistry of Cooking Flashcards
Part of the Chemistry of Food topic from Unit 2 of Higher Chemistry, Nature's Chemistry
1
Q
What types of compounds dissolve in water?
A
Polar
2
Q
What types of compounds dissolve in oil?
A
Non-polar
3
Q
Why is capsaicin non-polar despite being able to form hydrogen bonds (N-H present)?
A
Long non-polar hydrocarbon chain makes the whole molecule non-polar
Not enough polar groups to ‘cancel out’ this effect
4
Q
Antioxidants
A
Molecules that prevent unwanted oxidation reactions from occurring.
5
Q
How do antioxidants prevent oxidation?
A
They are easily oxidised, and oxidise in place of the compounds they have been added to protect.
They act as reducing agents in redox reactions.
