Additional Revision 2 Flashcards

(93 cards)

0
Q

Food scientist are employed in lots of ways

A

The food production of and food processing industry
Research, looking for new food sources and substitutes for harmful additives (nitrates)
Sports, nutritionists and dieticians help athletes understand what they need to eat and drink to increase their performance
Food analysts, examine food to determine how much fat, sugar, protein and vitamins they contain

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1
Q

Agricultural scientist are interested in the food production

A

They study farm animals and crops in order to improve their quality of life and quantity
They investigate how to get rid of pests and weed safely and effectively
They study how to maintain soil quality
They look at way in which to lather the genetic material of a plant and crops to make them more productive or desist ant to disease
They help to conserve water, they look after water supplies and research ways to save water

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2
Q

Food production is regulated

A

Why ?
Health and safety- farms and factories involved in food production are checked regularly to make sure they work in a safe manner and are looking after the health of the workers
Animal welfare, by law animals must be treated humanly, including in farms, during transportation an sat slaughter
Environmental protection, making sure farming methods don’t hurt the environment eg fertilisers can cause problems if they get into the water system

The food standards agency
Set up in 2000
They regulate the production, storage and transport of food to protect consumer interest and public safety

The department for environment food and rural affairs
Government responsible for farming and good production, looks after the interests of everyone, including the farming and agricultural and the environment. Their aim is to sustain healthy and secure food supply

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3
Q

Food positioning is caused by microorganism a in food

A

Caused by the presence of microorganisms in food
They can make us I’ll by directly harming our feels or by producing toxins that poison you
The most common bacteria are:
Campylobacter- diary and poultry
Salmonella- poultry and eggs
E.coli- Raw meat

Food poisoning can occur:
When food isn’t stored or cooked properly
Through poor kitchen or personal hygiene
Through contamination from another source

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4
Q

Food can become contaminated

A

Mass food production it’s hard to prevent food from becoming contaminated
Some can cause problems such as plastic, glass, ,metal, banned additives, microorganisms and insects
If good is contaminated people can get ill and the manufacture will have to get the product called back this would be expensive and damage their reputation
Manufactures must to tell us what’s in the product especially because some things can trigger allergists (nuts)

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5
Q

What are the five main ways to keep a kitchen Hygienic

A

Keep yourself clean
Wash your hands, especially before preparing food, after going to the toilet and after handing raw meat
Wear a hair net, hair carry 100 000 microbes
Cover all cuts and wound to stop bacteria getting in and out if the cut
Remove jewellery

Use disinfectants and detergents
Disinfects kill microbes
Detergents dissolve grease oil and dirt

Use heat to sterilise equipment
Heat be used to kill microbes

Controls pets
Pets are nut allow anywhere near pet preparation

Mice and rats an be trapped or poisoned
Cockroaches and other crawling insects can be trapped with glue board traps
Flying insects can be zapped with ultraviolet light traps

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6
Q

Bacteria likes warm moist conditions

A

Warmth. This helps the reactions in the bacteria to go faster about 5-62’c
Moister bacteria need water to survive
Food sources, they need food to grow
Many like a neutral pH 6.5-7.5

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7
Q

The Growth of Bacteria can be slowed down or stopped

A

Refrigeration
Keep below 5 ‘c slows down the growth of any bacteria present in the find
It’s just too cold for their reactions to work fast enough

Freezing
In freezing process, the moisture which bacteria need to thieves is frozen, so the bacteria can’t grow and multiply, freezing operated at about -18’c (domestic) -32’c (industrial), that’s far on old for most bacterial

Heating
Cooking food at the right temperature kills bacteria (as long as it cooked right through)
Ultra-heating treatment is used in industry’ food such as milk is heated to 132’c for one minute then called down really quickly to destroy any microorganisms at their spores

Drying
Drying removes moisture from food, this stops bacteria being able to digest be absorbed food

Salting
Adding salt means that the bacteria lose wager from their cells by osmosis, this stops them growing and reproducing, salting can added to meal to make it last longer

Pickling
Storing food in vinegar, which has a low ph it’s acidic, most bacteria prefers a neutral ph, so they won’t grow very fast in these conditions

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8
Q

The growth of Bacteria can be slowed down or stopped

A

Refrigeration- keeping food below 5’c, slows down the growth of any bacteria
Freezing- the moisture which bacteria needs to thrive is frozen, at around -18’c at home or -32’c industries, too cold for most bacteria
Heating- cooking food at the right temperature to kill bacteria, ultra-heating treatment is used in industries, food like milk is heated to 132’c for one minute then cooled quickly to destroy any microoganisms or there spores
Drying- removes the moisture from the food, stopping bacteria from being able to digest and absorb the food
Salting- bacteria looses water from there cells by osmosis, stopping the bacteria from growing and reproducing, added to meat to make it last longer
Pickling- storing the food in vinegar, which has a low pH, its acidic, most bacteria prefer a neutral pH so they wont grow very fast in acidic conditions

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9
Q

Food production and testing for bacteria

A

Public health inspectors test food from hotels, fast food outlets and supermarkets for bacteria to make sure the food is safe and to prevent outbrakes.
If an outbrake of food poisoning does occur, food will be tested to find the source.
A sample of food can be tested for:
the amount of bacteria in the food
the presence of any harmful bacteria eg ecoli
Certain levels of bacteria are acceptable, its impossible to get rid of all of them

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10
Q

Using Aseptic techniques to prevent contamination of samples

A

Aseptic techniques are standard procedures used by micrbiologists to prevent contamination

how its done:
sterilise all equipment before and after use
keep samples containing microorganisms in sample bottles with lids
when opening a sample bottles to use it close it again as soon as possible
pass the tops of the sample bottles through a Bunsen flame whenever lids are removed
dont put the lid down on the benches - hold then with your little finger or your hand
dont open petri dishes until you are ready to use them
dont put any equipment that comes into contact with microorganisms down on the bench
seal agar plate with the sticky tape and lable then with your name, the date and what you’ve put on the plate
dont open agar plate once it has been sealed
dispose of cultures safely- pressure sterilising in a autoclave

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11
Q

Using Aseptic techniques to prevent contamination of samples

A

Aseptic techniques are standard procedures used by micrbiologists to prevent contamination

how its done:
ster

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12
Q

The Serial Dilution is used to count Bacteria

A

start by diluting your sample by mixing it with a little bit of water, the dilute it again ect
a small amount of the final dilution is spread over an agar plate and incubated
each bacterial cell found in the final solution will reproduce to produce a visible colony
the number of colonies is counted, if you know how many times the sample has been diluted, you can work out the approximate total number in the original sample

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13
Q

make streak plates to isolate bacteria for identification

A

flame a wire inoculating loop to get rid of any bacteria
dip the wire into the sample
using the wire loop spread the broth over the agar plate, o the bacteria spread out as much as possible, then incubate the agar plate so the bacterial colonies grow
a colony can can be identified by removing it from the plate and staining the bacteria
then use a microscope to identify the type of bacteria

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14
Q

Bacteria are used to make cheese

A

a culture of bacteria is added to warm milk
the bacteria converts lactose to lactic acid
this curdles the milk, producing the solid curds
the curds are separated from the liquids
more bacteria are added to the curds and the whole lot id left to ripen
moulds are added to blue cheese, it adds colour and taste

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15
Q

Bacteria are used to make yoghurt

A

all the equipment is sterilised to kill any unwanted microorganisms
the milk is pasteurised again to kill microorganisms, then its cooled
a starter culture of bacteria is added to milk
the mixture is then incubated in a fermenter
the bacteria converts the lactose sugar n the milk to lactic acid -fermentation
the lactic acid causes the milk to clot and solidify turning into yoghurt
a sample is taken to make sure its at the right consistency, then flavour is added

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16
Q

Yeast is used to make bread

A

Yeast is used in dough to produce nice light bread
the yeast converts sugar to carbon dioxide and some ethanol
this process is known as fermentation
it is the carbon dioxide that makes the bread rise
as the carbon dioxide expands, it gets trapped in the dough, making it lighter

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17
Q

Brewing Beer uses Yeast

A

firstly you need to get sugar out of the barley or grapes
the grains or grapes are mashed up and soaks in water to produce a sugary solution with lots of bits in it
yeast is added and the mixture is incubated

the yeast ferments maltose into alcohol
the yeast ferments the grape juice into alcohol

the mixture is kept in fermenting vessels designed to stop unwanted microorganisms and air getting in
the beer and wine produced is drawn off through the tap
the dink is packaged ready for sale

Beer is usually then pasteurised the casked ready for sale
wine isnt pasteurised, any yeast lest in the wine carries on slowly fermenting the sugar, improving the taste of the wine, then bottled for sale

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18
Q

Plants need minerals to healthy growth

A

plants need chemical elements for growth, they get this from the soil.
there are four main minerals they need

Nitrate: healthy leafy growth
Phosphates: good root development
Potassium: hight fruit yield
Magnesium: photosynthesis

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19
Q

the minerals in the soil need to be replaced

A

plants take essential nutrients for the soil growth in order to grow and reproduce.
when plants die they are down by microbes, so the nutrients are returned to the soil
bit if the plants are taken away by the farmer (for us and animals to eat) the nutrients are also taken away
meaning the minerals in the soil are not naturally replaced, meaning the farmer has to use fertilisers to replace them
they can use:
natural fertilisers- manure or compost
chemical fertilisers- ammonium nitrate

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20
Q

scientists have helped develop intensive farming methods

A

Agricultural scientists study the growth of crops and farm animals, there research has led to:
intensive farming is used to produce lots of food, quickly and cheaply, including artificial fertilisers and carefully controlling growing conditions for plant and animals.
greatly increasing livestock and plant yield.

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21
Q

Intensive farming uses artificial fertilisers

A

plants need certain minerals, nitrates, potassium, phosphates and magnesium to help them to grown
if the plant does not get enough of these minerals their growth and health is affected
sometimes these minerals are missing from the soil because they have been used by previous crops or have been take away b the farmer
farmers use artificial fertilisers to replace these missing minerals or provide more of them
this helps to increase the crop yield

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22
Q

pesticides, fungicides and herbicides are used by farmers

A

pesticides
are used to kill farm perts, pesticides kill the insects are called insecticides
killing the pests that would eat the crops means that more will be left for us

fungicides
kill fungi eg moulds

herbicides
kill weed, if your remove plants that compete for the same resources (eg nutrients from the soil) this mans the crop gets them so they gave better growing conditions

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23
Q

Advances in technology have made intensive farming easier

A

advances in science and technology means that new methods of growing crops and rearing animals can be used to help farmers produce crops and livestock more cheaply and quickly

after crops have been harvested they need to be kept as fresh as possible for as long as possible, if they dont get to the shops in good conditions people wont buy them and farmers loose profit

improve storage, refrigeration and transport of food has helped to make this easier for farmers

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25
Animals are kept in controlled conditions
animals used energy form respiration to keep warm and move around using us energy means that the animals loose weight animals such as pigs and chickens are often intensively farmed this means that they are kept close together indoors in small pens, so that they are warm and cant move about this saves the wasting of energy on the movement and stope the energy loos through heat reducing the amount of body weight lost therefore as long as the animal has a good food supple they will grow faster on less food farmers will also need to control the light and ventilation reaching the animals, both of these need to be good to keep the animal healthy keeping animals in controlled conditions makes things cheaper for the farmer and for us to buy
26
plants can be kept in controlled environment too
plants make their own food by photosynthesis: carbon dioxide+ water>(light energy)> glucose +oxygen they use the glucose they produce to grow farmers can help increase plant growth by providing the best conditions for photosynthesis in greenhouses light is always needed for photosynthesis, so farmers often supply artificial light after the sun goes down to give the plants more quality photosynthesis time carbon dioxide is also needed for photosynthesis, so farming increases the level of carbon dioxide in their greenhouses they can also do this by burning fossil fuels which makes carbon dioxide as a by-product farmers need to carefully control the ventilation in the greenhouse, this is reduced by the humidity inside the greenhouse and to make sure that the plant dont get too hot greenhouse also trap the suns heat so that so that it doesnt get too cold for the plants
27
in organic farming the land is kept fertile by
using organic fertilisers (manure, compost) this recycles the nutrients left in the plant and animals waste, it doesnt always work as well as artificial fertilisers, but is better for the environment ``` crop rotation ( growing different crops in a field each year this stops the pests and diseases of one crop building up and means that nutrients are less likely to run out (as each crop has different needs ```
28
in organic farming pests and weeds are controlled by
weeding- physically removed, takes longer but there are no chemicals involved varying crop growing times- farmers can avoid the major pests for a certain crop by planting it later or earlier in the season, this means that no pesticide is needed using natural pesticides- some are completely natural, as long as they are used responsibly they wont mess up the ecosystem biological control- means using a predator, a parasite or disease to kill the pest, instead of chemicals
29
organic farming keep animals in more natural conditions
for an animal farm to be classified as organic, it has to follow guidelines on the ethical treatment of animals this means no battery farming- animals have to be free to ream outside for a certain number of hours a day animals also have to be fed an organically grown feed that doesnt contain any artificial chemicals
30
intensive farming is efficient but can damage the environment
removal of hedges to make huge fields for maximum efficiency, this destroys the natural habitat of wild creatures and can lead to serious soil erosion lots of people think that intensive farming of animals such as battery farming is cruel the crowded conditions in factory farms crate a favoured condition for the spread of disease if too much fertiliser is applied, it can find its way into the river and lakes causing the death of many fish pesticides can build up to toxic levels in the animals like otters and birds of prey
31
what are the advantages and disadvantages of organic farming
advantages uses fewer chemicals, that that less toxic chemical remain in the food chain better for the environment, meaning less polluting rivers with fertilises, they also avoid pesticides so they dont disrupt food chains and harm wildlife allows the animals to live in natural conditions so they have a better quality of life many people that that the quality of organic food is better eg flavour disadvantages takes up more space than intensive farming, so more lad has to be farmland rather than being set aside for wildlife or other uses its more labour intensive and takes more time, providing more jobs, but makes the food more expensive you cant grow as much food as you can with the intensive farming method
32
you can investigate the best conditions for plant growth
to investigate how well plants grow, stick some seeds in some pots, vary the conditions and see which one grows best. consider: which variable you are investigating this could be temperature, amount of light or water, type of fertiliser, overcrowding or presence of herbicide, you have to make sure that every other variable remains the same throughout the experiment. how are you going to measure the growth: you can count the number of leaves, height of the plant of the mass or which one survives the longest. you should repeat the experiment a couple of times to make sure you get the same results- this make you results more reliable
33
selective breading is very useful in farming
farmers can select the plant or animals with so that there offspring will develop certain characteristics how its done: from the existing livestock, the organisms that have the best characteristics are selected they are bred with each other the best of the offspring are selected and bred this process is repeated over several generations to develop the desired traits by selecting certain plants or animals, scientist can: choose the best characteristics eg higher milk yield, bigger eggs increase tolerance- so crops or animals are able to thrive in a larger range of climates growing a uniform crop eg plants are the same size or a crop that is ready for harvest at the same time downside: it reduces gene pools, variation in a population id reduced because the farmer keeps breading the same type of (best) animals or plants if a new disease appears, all the livestock are similar to each other so if one is affect by the disease, most likely they will all be, this has the potential to wipe out the specie
34
genes are transferred in genetic engineering
genetic engineering is where a gene is transferred from one organism to another 'foreign' genes can be transferred into a plant or animal at early stages in their development the characteristics that develop depend on the gene inserted, the possibilities are endless, eg long-life tomatoes
35
genetic engineering has the advantages and risks
advantages can produce organisms with new and very useful features the world population is increasing- we need to produce enough food for everyone, genetically modified crops could be the answer, they have a greater yield and can grown in hostile conditions risks its big business and farmers may suffer if they cant compete with the biotechnology companies the main risk is that inserted genes could have unexpected harmful effects eg genes inserted into bacteria could mutate and the bacteria could become pathogenic. people also worry about the engineered DNA escape eg crops can be engineered to be herbicide resistant but if these genes passed into weed the theyd be unstoppable
36
chemicals for farming need to be economical to produce
producing chemicals for farming is big industry fertilisers, pesticides, insecticides, herbicides are all made using chemical reactions these reactions need to be chemically controlled to make sure that chemicals are produced cheaply producers of chemicals need to: consider the price of the equipment, consider the cost of the energy required to make the chemical reactions occur, make sure that little wast as possible is produced
37
neutralisation reactions are used to make artificial fertilisers
nitrogen is really important for plant growth- its found in nitrates artificial fertilisers contain soluble chemical compounds, that provide nitrogen to the plants they re[place missing nitrogen form the soil, or provide more nitrogen this helps to increase crop yield, as the crops can grow faster and bigger ammonium nitrates is a common nitrogen-containing fertilisers it is made using a neutralisation reaction: ammonia+ nitric acid>>>ammonium nitrate+ water (base) (acid) (fertiliser)
38
percentage yield compares actual theoretical yield
agricultural scientist use yield to make that chemical reactions and efficient. the actual yield of a chemical reactions is the mass of the products the theoretical yield is the mass of products you expect to get the percentage yield compares the actual yield with the theoretical yield- it tells you how successful the chemical reaction was percentage yield is given by the formula: ``` percentage yield+ actual yield( grams) X100 theoretical yield (grams) percentage yield is always somewhere between 0 and 100% a 100% yield means that you got all the product you expect to get a 0% yield means that no reactants were converts into products ie no product at all was made ```
39
increasing the temperature, increases the speed of the reaction
when the temperature is increased the particles all move more quickly if thy are moving quicker, they are going to collide more often higher temperatures also means that the collisions are more energetic so the speed of the chemical reaction increases
40
increasing the concentration or pressure increases the speed of the reaction
if a solution is made more concentrated it means there are more particles of reactant in the same volume, so they'll collide more often in a gas, increasing the pressure means the molecules are more crowded, so there are more collisions this means the speed of the chemical reaction increases
41
using smaller particles increases the speed of the reaction
if one of the reactions is a solid lump then braking it up into smaller pieces will increase the surface area this mans the particles of the other reactant will have more area to work on they'll collide more often more frequent collisions means the speed of the chemical reaction increases
42
a catalyst increases the speed of the reaction
a catalyst is a substance which increases the speed of a reaction, without being chemically changed or used up in the reaction because it isnt used up you only need a tiny bit of it to be catalyse a large amount of reactants catalyst tend to be very fussy about which reaction they catalyse
43
reversible reactions will equilibrium
as the reactants (a and b) react via the forward reaction, the product (cans d) will be created once c and d exist, they can react via the backward reaction to produce a and b after a while the forward reaction will go at exactly the same speed as the backward one, this is equilibrium at equilibrium both reactions are still happening, but theres no overall effect- the concentrations of reactants and products wont change
44
the position of equilibrium can be on the right or the left
when a reaction is at equilibrium it does not mean that the amount of reactants are equal sometimes the equilibrium will lie to the right>>> lots of the products and not much of the reactants sometimes the equilibrium will lie to the left- lots of the reactants but not not much of the products
45
nitrogen and hydrogen are needed to make ammonia
ammonia (NH3), is used to make ammonium nitrate. ammonia is produced using a reversible reaction H2(g) =3H2(g) >< 2NH3(g) nitrogen and hydrogen react to form ammonia, because the reaction is reversible, the ammonia can brake down again into nitrogen and hydrogen, after a while the reaction will reach its equilibrium the position of the equilibrium and therefor the yield of ammonia is affected by temperature and pressure. higher pressure favour the forward reaction, so a high yield is used to give the best percentage yield. high pressure will actually move the equilibrium the wrong way, away from the ammonia and towards N2 and H2 meaning that the yield of ammonia would be grater at lower temperatures the problem with this is that lower temperatures means a slower reaction speed. this is a compromise between maximum yield and the speed of the reaction, its better to wait just 20 seconds for a 10% yield than to wait 60 seconds for a 20% yield
46
Forensic scientist help with criminal investigations
some of the things they are responsible for include: identifying and analysing blood and other bodily fluids identifying and comparing fivers, plant and animal material examining and comparing chips of paint and glass fragments analysing and comparing fingerprints
47
environmental scientists protect the environment
some of the things they are responsible for include: monitoring and improving air and water quality investigating and monitoring pollution monitoring and testing industrial waste to make sure businesses are not braking environmental protection laws working with industries and businesses to reduce waste pollution and increase recycling
48
pharmaceutical scientists help develop new drug
some of the things they are responsible for include: analysing drugs to make sure they are stable, effective and don't have any harmful side effects monitoring the quality of drugs produced during manufacturing work out how and why drugs work so they can be improved.
49
heathcare scientist help diagnose diseases
some of the things they are responsible for include: analysing fluid samples ( blood, urine) to help identify diseases examining tissue samples to look for clues that could help to diagnose a patient
50
you can identify substances by looking at their characteristics
different substances have different characteristics: ed melting point and boiling points soluble and insoluble you can use these characteristics to identify substances the characteristic of a substance depends on its structure and bonding
51
ionic compounds have a giant lattice structure
made of charged particles called ions metal ions are always positively charged non-metal ions are usually negatively charged ions with opposite charged are strongly attracted to one another this gives ionic compounds a close
52
ionic compounds have high melting points
the forces of attraction between the ions are very strong this makes it difficult to separate the ions- it takes a lot of energy to overcome the forces to melt ionic compounds you have to separate the ions so ionic compounds have high melting points which make them solid at room temperature
53
some ionic compounds dissolve in water
here are some handy rules: all sodium, potassium and ammonium, salts are SOLUBLE in water all nitrates are SOLUBLE in water most chlorides are SOLUBLE in water except for silver and lead most sulfates are SOLUBLE in water except for barium and lead Calcium sulfates is is SLIGHTLY SOLUBLE most oxides, hydroxides and carbons are INSOLUBLE except for potassium and sodium
54
organic covalent compounds
organic compounds tend to be covalent covalent substances tend to be non-metal 1) Ethanol the concentration of ethanol ( alcohol) in the blood is measured to find if someones' over the limit whilst driving 2)Glucose the concentration of glucose in the blood and urine can indicate if a person is diabetic 3) Drugs blood analysis can show of a person's taking illegal drugs
55
inorganic covalent compounds
1) water if water is found in the lungs of the body it suggests that they have dies from drowning 2)carbon dioxide an increased concentration of carbon dioxide in the blood of a dead person may indicate that they have suffocated eg drowning, chocking, inhalation of toxic gasses
56
covalent compounds have low melting and boiling points
usually exist as a small molecules the atoms within the molecules share electrons the strong bonds formed when the atoms share electrons are called covalent bonds in contrast, the forces of attraction between these molecules are very weak you only need a bit of energy to overcome the weak forces between the molecules, so covalent compounds have low melting and boiling points meaning they are usually liquids or gasses at room temperature
57
flame test for metal ions
to do flame tests you would need a nichrome wire loop, dilute hydrochloride acids and a blue bunsen burner flame: 1) clean the wire loop, or you will contaminate your sample, dip the loop in hydrochloric acid and then rinse in distilled water 2) dip the wire into your sample 3) put the dipped wire loop into the blue part of your flame 4) observe the results ``` results: sodium ions, orange flame potassium ions, lilac flame calcium ions, brick-red flame copper ions, blue-green fame ```
58
universal indicator paper and pH meter measures pH
the pH scale goes from 0-14: 1) a very strong acid has pH 0, a very strong alkali has pH 14 2) if something is neural it has a pH 7 3) anything less than 7 is acidic, anything more than 7 is alkaline to measure the pH of a substance all you need to dod it pipette a drop onto the universal indicator paper and record the colour pH meters can also be used to measure the pH of a substance, this involves a probe which is dipped into the substance and the meter will give the reading
59
finding the solubility of a sample
and here's how to do it: a very small amount of the substance to distill water in a boiling tube and shake after allowing it settle record what the contents looks like if its clear, the substance is soluble if its cloudy, its slightly soluble if there's no change, its insoluble when testing you have to be careful because if you put too much in, the solution may become saturated , making look as if its insoluble a saturated solution is one that will not dissolve any more of of the solid (unless you change the temperature)
60
making a soluble sample into a solution
here's the method: add a spatula of the sample to some distilled water in the a boiling tube and shake repeat this process until no more solid will dissolve pour the solution through some filter paper to remove any excess solid store the solution for further testing
61
testing for carbonates- use dilute acid
carbonates give off carbon dioxide when added to to dilute acids, you can use this to test for CO3 2ions using the method of: 1) put your mystery compounds in dilute acid ed dilute hydrochloric acid 2) bubble the gas through limewater, if the line water turns milky the gas given off id carbon dioxide 3) so your compounds contains carbonate ions
62
testing for metal ions- sodium hydroxide
1) many metal hydroxides are insoluble- so they precipitate out of the solution when formed 2) some of these hydroxides have characteristic colours 3) in this test you just add a few drops of sodium hydroxide solution to your mystery solution and see what happens 4) if a precipitate forms, its the colour can tell you which metal hydroxide you have made
63
testing for sulfates- hydrochloric acid then barium chloride
1) add some diluted hydrochloride acid to a solution of your compound 2) then add a few drops of barium chloride solution to the liquid 3) if you see a white precipitate there are sulfate ions in your compounds
64
testing for chlorides- nitric acid and then silver nitrate
1) add dilute nitric acid to a solution of your compound 2) then add a few drops of your silver solution to the liquid 3) if you see a white precipitate, there chloride ions in your compounds
65
use acidified potassium dichromate to test for ethanol
1) acidified potassium dichromate solution is orange 2) when ethanol is added to the solution goes green 3) this provides a simple colour change test to find out if a sample contains ethanol
66
the original breathalyser wasn't very accurate
1) the suspect is asked to blow into the test tube until the inflatable bag is full 2) potassium dichromate crystals are contained in small chamber, mixed with sulfuric acid 3) any ethanol found in their breath will react with the potassium dichromate and turn it green 4) the police officer then compares the colour with an unreacted sample, if the colour change is significant the suspect has failed the test.
67
modern breathalyser give a digital reading
1) modern breathalysers use a similar test, but they give you a digital reading 2) these breathalysers still contain acidified potassium dichromate but they work electronically 3) electronic sensors in the breathalysers detect the colour change if ethanol is in your breath 4) the amount of ethanol presented is then displayed as a number on the screen 5) unfortunately, even modern breathalysers aren't accurate, and if the suspect is have to b taken to the station for further testing 6) once inside the police station they will ask for a blood or urine sample so that a specialist can analyse it directly
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scientist try to make results accurate and reproducible
1) to make the results of a a chemical test more reliable, the test should be repeated at least once by a different scientist 2) the sample should also be kept free from contamination 3) scientists can collect more accurate results by using more sensitive equipment, like a mass spectrometry and a chromatograph 4) to make sure their results are reproducible, scientist follow standard procedures or make a detailed recording of their experiment method
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you can test for acidity using titrations
environmental scientists use titration to determine the amount of acid in the rain water or to test for certain metal ions in polluted river water food scientists uses titration to test the concentration of acid in vinegar, or lactic acid in milk
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how to do acid-base titration
1) measure some of your sample solution into a titration flask 2) then add two or three drops of indicator 3) fill a burette with a known concentration of alkali-then take a reading by writing down how much alkali is in the burette 4) using the burette, add the alkali to your sample a bit at a time, keep giving the titration a swirl to help mix the solution - the end point of the titration when all the acid in the sample has been neutralised by the alkali - this will cause the indicator to change colour 5) you need to go slow when you think the end point is about to be reached 6) when you reach the end point and the indicator changes colour, stop adding the alkali and write the volume in the burette 7) you can work out the volume of alkali used to neutralise the acid by calculating the difference between the first and final reading in the burette
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chromatography can be used to detect forgeries
1) chromatography can be used to analyse lots of different unknown mixtures 2) it can be used to analyse the inks used in a suspected forgery 3) most inks are made up of a mixture of dyes, a forged document will probably use different ink from an official document
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paper chromatography
1) draw a line across the bottom of a sheet of filter paper, pencil is used because the marks are insoluble 2) add spots of ink to the line at regular intervals 3) trap the top of the paper with a pencil and let the paper hang into the solvent eg water 4) the solvent used depends on what is being tested as some compounds dissolve better in water and some in no aqueous compounds eg ethanol 5) the solvent seeps through the paper carrying the ink dyes with it 6) each different dye will move at a different pace and reveal its make up
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thin-layer chromatograph
1) this is very similar to paper chromatography 2) the main difference is that inset of paper, a think layer of get or paste is used on a glass plate 3) this allows a wide range of non-aqueous solvents to be used
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chromatography works because different dyes move at different rates
1) in both types of chromatography the dyes are separated by the movement of solvent through a medium of filter paper of gel 2) the dyes move between the mobile and stationary phases as they move up the medium 2) the different dyes move up at different rates because they have different solubility 4) meaning they travel different distances in the medium 5) the more soluble dyes spend more time in the mobile phase and so move up the paper or gel faster than the less soluble ones, which spends more time in the stationary phase 6) this means that the more soluble dyes travel further than the less soluble ones 7) the speed that a dyes moves up the medium depends on whether the molecules in the dye are more strongly attracted to the molecules in the solvent or the molecules in the stationary phase 8) if the molecules in the dye are more strongly attracted to the molecules in the medium, the dye will move at a slower rate that it would if they were more strongly attracted to the molecules in the solvent
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unknown compounds are compared to reference materials
1) if you want to analyse the mixture of dyes in an the unknown ink, you first need to do a chromatography analysis if the the ink 2) once that is done, you can compare the the dyes in the unknown ink to the dyes in known inks to see which one it is 3) the pattern of dye spots will match when two inks are the same
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a comparison microscope is used to compare things
1) a comparison microscope is a bit like two microscopes stuck together 2) they allow you to see two bits of evidence next to each other so you can compare them
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comparison microscopes are used to compare bullets and seeds
bullets: sometimes found at a crime scene useful because fired bullets are unique to one gun if you find the bullet you can fire a test and compare bullets if they match you can match the gun to the crime if you can match a person to the gun you have a suspect when looking at a bullet you look at: length the shape and weight can tell calibre of the cartridge, helping to identify the gun rifling marks, unique marks of the imperfections inside a gun marks the bullet, no two guns are the same seeds: can be used to show where objects or people have been ( like pollen) this can be used to back up alibis or link people or objects to the scene of a crime when looking at a seed you look at: size of the seed ( length and width) color shape
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polarising microscopes
1) quite complicated 2) they let you see things you cant with a light microscope 3) analytical scientist will still use a comparison microscope too, but polarising microscopes help reveal extra details about a sample
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polarising microscopes are are good for looking at fibres and soil
fibres: fibres are found at all sorts of different crimes, eg fibres of a burglars jumper on a broken window, human hair of an attacker on a victims shirt 2) fibres aren;t usually unique but they can still be used ti link a suspect to a crime 3) the sort of fibres a forensic scientist might look at are: human hair, animal hair, clothing and carpet fibres ``` when looking at fibres you would be looking at: the pattern the thickness the length the colour the texture if its natural or man- made ``` soil: its made up of bits of material such as rock, organic matter and water the soil composition varies in different places, so it can be used to see if a person has been at the scene using a polarising microscope makes it easier to see things like glass fragment and minerals in the soil when looking at soils you would be looking at: the colour the size of particles in the soil the presence of unusual material eg glass concrete
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electron microscopes are very powerful
1) they use a beam of electrons to produce an image of a sample onto a compute screen 2) they can magnify images more times than a light microscope, so they can show more detail they are goof for looking at- fibres: show lots of detail, so you can see the patterns and texture of different fibre types in even grater detail layers of paint: eg paint on a car has lots of different layers if a scientist knows the colour and number of different layer then they can narrow down the make, model and age of the car the paint came from really useful for investigating car crashes and hit and runs, it might be collected off of a victims cloths and used to track the suspect electron microscopes can be used to show different layers of paint much better because the electrons reflect differently off different types of paint pollen grains: can tell us where an object or person has come from because different pollens are found in different areas, they can help to link suspects to the scene of a crime when looking at pollen you look at size, shape, surface patterns, each type of plant has a different type of pollen electron microscopes are used to look at pollen because they are really small and electron microscopes give more detail of the pollen surface
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instrumental methods are precise and reliable
1) lab methods are the traditional analytical test that chemists us to test ed titrations 2) advances in electronics and computers has lead us to the instrumental method- using machines to identify substances, rather than the traditional lab method 3) instrumental method had made more advanced analysis possible 4) this is useful for: medical purposes forensic purposes environmental purposes checking whether an athlete has taken a banned substance analysing products in industry
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what are the advantages and disadvantage of instrumental methods
advantages machines can be operated by technicians- lab methods need trained chemists to do everything they are more reliable-removes the possibility of human error they are more precise because the instruments used are more accurate and detect the thinest amount of substance much faster and test can be controlled by machines disadvantage: very expensive buy, run and maintain the machine
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instrumental methods include | gas-liquid chromatography
it is used to identify substances in a mixture: 1) a detector produces a chromatograph, which shows a sere of peaks 2) each peak represents a different substance in the mixture 3) different substances have different reaction times (how long it takes to pass through the GLC equipment) 4) you can compare the chromatograph of an unknown mixture to those of known mixtures to work out what it is
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instrumental methods include | mass spectrometry
1) you can work out the mass of the molecule in a substance using a mass spectrometer 2) electrons are fires at a sample, causing the molecules to brake up into fragments (ions) 3) the fragments are recorded on a mass spectrum, giving a fragmentation pattern 4) the pattern allows analytical scientists to work out what the unknown sample is
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instrumental methods include | infrared (IR) spectrometry
1) this technique can be used to identify the chemicals in the solids, liquids or gases 2) infrared radiation is passed through the sample 3) the frequencies of radiation that are absorbed are recorded on an infrared spectrum 4) the infrared spectrum for each compound is uniquer 5) this means an unknown sample can be identified by comparing its infrared spectrum with reference spectrums
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blood contains four main things
1) red blood cells- they carry oxygen to all the cells in the body, they make the blood look red 2) white blood cells- they are defence against disease 3) platelets- these are small fragments of cells that help the blood to clot 4) plasma- this is the liquid that carries everything about
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there are four main blood groups
1) there are 4 types of blood groups, A, B, O AB 2) the letters refer to the type of antigens on the surface of a persons red blood cells 3) red blood cells can have a A or B antigens ( or neither or both) 4) blood plasma can contain anti-A or anti-B antibodies 5) if anti-bodies meet A antigenes or anti B antibodies meet B antigene blood will clot
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testing for blood groups
chemicals are added to the blood, then anti-human antibodies show if it is human the test for blood group is: mixing different anti- bodies with blood samples depending of whether or no the blood clots or not they can tell which blood type it is
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DNA is unique
1) DNA is the genetic material found in the nucleus of your cells 2) your DNA is unique- no one else would have the same as you ( unless identical twins) 3) DNA can be extracted from the hair, skin, blood, semen, saliva because they all contain cells 4) DNA profiling is a way of comparing the DNA samples to see if they come from the same person or two different people
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DNA profiling pinpoints individuals
1) a sample of DNA is split into fragments in a process called get electrophoresis to produce a DNA profile 2) the DNA profile is then compare with another sample to find a match 3) it can also be used as a paternity test- check the father of a child 4) its is more useful than blood typing as DNA profiling can tell you if the blood came from a particular person, where as blood typing can only narrow it down how its done: 1) extract the DNA from the cell in the sample of ( blood ect) 2) the DNA is then cut up into fragment 3) this produces lots of different sized bits of DNA, the number of each size will be different for everyone 4) the DNA bits are separated by size, using gel electrophoresis, they're suspended in an alkaline gel and electrical current is passed through the gel. DNA is negatively charged when its in the alkaline solution so will move towards the positive end of the gel, smaller bits travel faster than the larger bits, so they get further through the gel 5) the DNA is the treated to make it visible
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Glass and plastic can be refracted light
1) when light goes from one substance (or medium ) into another ed air into glass, it gets refracted 2) refraction is when waves changes direction as they enter a different medium 3) this is caused by the change in speed of the light waves eg: 1) the incident ray is just the ray hitting the bock 2) it bends towards the normal as it enters the denser medium, and away from the normal it emerges into the less dense medium 3) the angle between the normal and the incident ray is called the angle of incidence (i) 4) the angle between the normal and the refraction ray is called the able of refraction (r)
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Glass can be identified using 'refractive index'
1) there are lots of different types of glass and clear plastic, and they all bend light at different amounts 2) how much a material bends the light light is called 'refractive index' 3) the higher the refractive index, the more the light is bent as it passes from air into the material to find the angles of incidence and refraction: 1) draw a straight line on a piece of paper- this will be the normal 2) place the block of glass or plastic carefully at a right angle to the normal 3) shine a fine beam of light at the block so that it meets the block at an angle to the normal 4) using a protractor, carefully measure the angle of incidence and refraction
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Finding the refractive index of glass fragments
if you have two materials next to each other with the same refractive index, you cant see the boundary (interface) between them, so a piece of glass in a liquid of the same refractive index will be completely invisible oil immersion temperature method : oils have a refractive index that changes with temperature, you can vary the temperature of oil until it has the same refractive index as you glass sample: 1) using tweezers, carefully place your tiny glass sample onto the microscope slide 2) cover the sample with a few drops of silicone oil and close the slide with a slip cover 3) push your slide into a piece of apparatus called a hotstage 4) then put the whole thing a under light microscope and focus on the boundary between the glass and the oil 5) slowly heat the oil using the hotstage 6) as the temperature of the oil increases, its refractive index drops, at a certain temperature, the boundary will disappear- the oil has the same refractive index as the glass