C1 - Carbon Chemistry Flashcards
(166 cards)
C1 - Carbon Chemistry
What is a colloid (paint)?
Tiny particles of pigment are dispersed in a liquid. Particles are too small to settle out. Suspended but not dissolved.
C1 - Carbon Chemistry
What does volatile mean?
How easily a liquid evaporates. Particles move faster when heated. Fast moving particles at surface overcome forces of attraction from other particles - evaporate.
C1 - Carbon Chemistry
What is the process called for making an Ester?
Esterification
C1 - Carbon Chemistry
What is the equation for making an ester?
Acid + Alcohol → Ester + Water
C1 - Carbon Chemistry
What is a carboxylic acid?
An acid built around 1 or more carbon atom.
C1 - Carbon Chemistry
Give a method to create an ester…
Mix 10cm³ of ethanoic acid with 10cm³ of ethanol. Add 1cm³ of concentrated sulphuric acid - warm gently. Tip mixture into 150cm³ of sodium carbonate solution - to neutralise. Smell.
C1 - Carbon Chemistry
How can cosmetics be tested?
On animals. Banned in EU and controversial. Some say animals suffer, others say it’s worth checking they won’t harm humans.
C1 - Carbon Chemistry
What is the symbol equation for thermal decomposition of baking powder?
2NaHCO₃ → Na₂CO₃ + CO₂ + H₂O
C1 - Carbon Chemistry
What are synthetic esters/perfumes?
Esters manufactured to use as flavourings or perfumes. E.g. Combinations of esters that smell of lavender, orange, cinnamon.
C1 - Carbon Chemistry
What is the word equation for thermal decomposition of baking powder?
sodium hydrogencarbonate → sodium carbonate + carbon dioxide + water
C1 - Carbon Chemistry
What is thermal decomposition?
When a substance is broken down into simpler substances by heat. Many reactions use a catalyst.
C1 - Carbon Chemistry
Why must potatoes be cooked?
Humans can’t digest cellulose (rigid cell wall). Cooking ruptures cell walls and makes strach cells swell up and spread out. Makes potato softer, more flexible, easier to digest.
C1 - Carbon Chemistry
What happens to proteins when cooked?
They change shape. Energy from cooking breaks some chemical bonds allowing protein to take a different shape. Gives food an edible texture and is irreversible - called denaturing.
C1 - Carbon Chemistry
Why is cooking a chemical change?
Because cooking produces a new substance which can’t be changed back. It is irreversible.
C1 - Carbon Chemistry
What does hydrophobic mean?
Doesn’t like water. Hydrophobic part bonds to oil molecules.
C1 - Carbon Chemistry
What does hydrophilic mean?
Water loving. Hydrophilic part bonds to water molecules.
C1 - Carbon Chemistry
What are anti-oxidants?
They help to preserve food
C1 - Carbon Chemistry
What is a solution?
A mixture of a solute and a solvent that does not separate out.
C1 - Carbon Chemistry
What is an emulsifier and what does it do?
Help oil and water bind together and stop them separating out. Has two parts - a hydrophobic and hydrophilic part.
C1 - Carbon Chemistry
What are food additives?
They are added to food to make them last longer, taste better and look better.
C1 - Carbon Chemistry
What are flavour enhancers?
Bring out taste and smell of a food without adding any flavour of their own.
C1 - Carbon Chemistry
What is a solute?
Substance which is being dissolved.
C1 - Carbon Chemistry
What is a solvent?
The liquid the solute is being dissolved in.
C1 - Carbon Chemistry
What does soluble mean?
It will dissolve