Unit 2: Oxidation Of Foods

Question 1

What is oxidation

Answer 1

Oxidation is when the oxygen to hydrogen ratio increases

Question 2

How does oxidation occur

Answer 2

H in hydroxyl is removed
H attached to C that the hydroxyl is attached to is removed.

Question 3

Primary alcohol

Answer 3

1:6 2H removed 1:4 O added 1:2
Ethanol Ethanal Ethanoic Acid
(Aldehyde)(-CHO)

Question 4

Secondary alcohol

Answer 4

1:8 2H Removed 1:6
Alcohol Propanone
(Ketone)(C=O)

Question 5

Tertiary alcohols

Answer 5

Cannot be oxidised readily

Question 6

Oxidising agents for primary and secondary

Answer 6

Acidified potassium dichromate (orange to green)
Copper oxide (black to brown)

Question 7

Primary alcohol distinguishing tests

Answer 7

Mild oxidising agents
Fehlings solution (blue to orange/red)
Tollens reagent (clear to silver mirror)
Acidified potassium dichromate (orange to green)

Question 8

Flavour compounds

Answer 8

Volatile compounds that can turn into gasses easily.
Release gaseous molecules into air Weaker the intermolecular force (lower bp) the more volatile

Question 9

What should be cooked in what

Answer 9

Non-polar cook in polar
Polar Cook in non-polar

Question 10

BIGGER HYDROCARBON CHAIN IN MOLECULE

Answer 10

Less soluble in water (hydrocarbon chains are non-polar)