Oxidation Of Food

Question 1

What can primary alcohols oxidise to?

Answer 1

Aldehydes and then to carboxylic acids

Question 2

What can secondary alcohols oxidise to?

Answer 2

Ketones

Question 3

Can tertiary alcohols be oxidised?

Answer 3

No

Question 4

What functional group do aldehydes and ketones contain?

Answer 4

Carbonyl functional group -coo

Question 5

Many flavor and aroma molecules are _______.

Answer 5

Aldehydes

Question 6

What causes the oxidation of food, leading to a rancid flavor?

Answer 6

Oxygen from the air

Question 7

What are antioxidants?

Answer 7

Molecules that prevent unwanted oxidation reactions occurring

Question 8

How do antioxidants function in a redox equation?

Answer 8

They are substances that are easily oxidised, and oxidise in place of the compounds they have been added to protect

Question 9

In a redox equation, how can antioxidants be identified?

Answer 9

As the substance being oxidised

Question 11

What is the primary product formed when a primary alcohol is oxidized?

Answer 11

An aldehyde.

Question 12

True or False: Tertiary alcohols can be oxidized to form ketones.

Answer 12

False.

Question 13

Fill in the blank: The oxidation of secondary alcohols typically yields ______.

Answer 13

Ketones.

Question 14

Which reagent is commonly used for the oxidation of alcohols and what is the colour change?

Answer 14

Acidified Potassium dichromate (K2Cr2O7) orange to green.

Question 15

What type of alcohol does not undergo oxidation to form carbonyl compounds?

Answer 15

Tertiary alcohols.