Unit 2 Flashcards
(23 cards)
How are emulsifiers formed from edible oils
The reaction with glycerol
How do emulsifiers prevent non-polar and polar liquids from separating into layers?
The hydrophilic, polar head of the emulsifier goes into the polar liquid (water) and the hydrophobic, non-polar tail goes into the oil
Reaction to break up esters
Hydrolysis
How are free radicals formed
UV light breaks up bonds
3 steps of free radical chain reactions
Initiation
Propagation
Termination
How do free radical scavengers prevent chain reactions
They react with free radicals and form stable molecules to stop chain reactions
Functional Group in an alcohol
Hydroxyl
How will Alcohols with more hydroxyl groups effect it’s mp and bp
Will have HIGHER MP BP due to greater hydrogen bonding
Functional group in Carboxylic Acid
Carboxyl
Carboxylic acid reaction with base is a …..
Neutralisation reaction producing a salt and water
Functional group for ester
Ester Link
Reaction between alcohol and Carboxylic acid
Condensation/Esterification reaction
Forms an Ester and water
Reaction to break up esters
Hydrolysis
Reaction to form Esters
Condensation / esterification
Uses of Esters
Flavourings, Fragrances, Solvents
How are Fats and Oils formed
Condensation reactions between Long chain fatty acids and glycerol
Fats and Oils Melting points and saturation
Oils have a lower melting point than Fats
Oils are more unsaturated (less saturated) than Fats
Why do Oils have lower Melting Points than Fats
More unsaturated or more double bonds, these double bonds prevent the molecules from packing closely together, Intermolecular forces are then weaker
Test for Saturation
Unsaturated compounds will rapidly decolourise bromine water
Why are Fats and Oils important
Concentrated source of energy
How do free radical scavengers prevent further chain reactions
- reacts with free radicals to form stable molecules
Essential oils are what - based on solubility and volatility
Non water soluble, volatile compounds
