CHEMISTRY

Question 1

PHOSPHINE (PH3)

Answer 1

A colourless, flammable, extemely toxic gas with a disagreeable garliclike odour

Question 2

PHOSPHOLIPID

Answer 2

Purpose of egg in baking - bc oil and water can’t combine, egg will act as a sweater around the lipids (butter, oils, other fats) and help mix better

Question 3

ALUM

Answer 3

A chemical substance containing aluminium used in dyeing (= changing the colour of something) and as an astringent

Question 4

BRIMSTONE

Answer 4

Chemcial sulfur

Question 5

‘AS-PAR-TAME

ˈæs.pɚ.teɪm

Answer 5

An artificial non-saccharide sweetener 200 times sweeter than sucrose

Question 6

RADICALS

Answer 6

An atom, molecule, or ion that has at least one unpaired valence electron

Question 7

‘RI-BO-FLA-VIN

ˈrībəˌflāvən

Answer 7

Fight free radicals and may reduce or help prevent some of the damage they cause
Help the body change vitamin B6 and folate into forms it can use
Growth and red blood cell production

Question 8

TANNINS

TANNOIDS

Answer 8

Class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids.

The component of red wine that frames the fruit and more savory notes.

Question 9

ISOTOPES