Go Back   Science Forums Biology Forum Molecular Biology Forum Physics Chemistry Forum > General Science Forums > Chemistry Forum
Register Search Today's Posts Mark Forums Read

Chemistry Forum Chemistry Forum. Discuss chemical reactions, chemistry.

How would you answer these questions?

How would you answer these questions? - Chemistry Forum

How would you answer these questions? - Chemistry Forum. Discuss chemical reactions, chemistry.

LinkBack Thread Tools Display Modes
Old 06-27-2009, 01:19 PM
Pipette Filler
Points: 5, Level: 1 Points: 5, Level: 1 Points: 5, Level: 1
Activity: 0% Activity: 0% Activity: 0%
Join Date: Jun 2009
Posts: 1
Thanks: 0
Thanked 0 Times in 0 Posts
Default How would you answer these questions?

Hey i have a few chemistry questions that i dont really understand..please help thanks

1.unsaturated oils can be detected by bromine water turning from orange to blue.
2. Solid fats tend to be solids at room temperature
3. Emulsions are mixtures of liquids
4. The word immiscible means the same as insoluble
5. Milk is an emulsion of fats and water
6. An example of a type of E-number is an emulsifier

1.Sometimes steam ____________ is used because it does not raise the temperature too far.
2. An example of an oil extracted using this method is_____________ oil which is used in perfumes and bath product.
3. Vegetable oils are very important in our diets because they contain a great deal of _______________.
4. Many vegetable oils contain C=C bonds and are therefore called__________ oils.
5. Unsaturated fats are supposed to be better for us because they do not form so much _____________ in our bodies.
6. E-numbers are substances added to food to make it __________ its properties.
7. Antioxidants have a similar effect because they help to stop the food reacting with ____________________.
8. Emulsifiers improve the _______________ of the food.
9. Flavourings increase the particular taste of a food.a good example is __________________ glutamate which is often added to _______________________ food.
10. Colourings are added to food to make it more _____________ to look at.
11. Emulsifiers allow _____________ liquids to mix and form one phase.

1. Animal fats have higher levels of saturated/unsaturated fats in them.
2. This is because the attractive/repulsive forces between the saturated/unsaturated fat molecules are stronger/weaker than those between saturated/unsaturated molecules.
3. vegetable oils and fats are used for cooking because they have higher/lower boiling points than water.So Food can be raised to a lower/higher temperature and the food is cooked more slowly/quickly.
4. To make oils into solids/gases they are reacted with oxygen/hydrogen in the presence of a catalyst in a process called hydrogenation/oxygenation.
5. Vegetable oils can be made into butter/margarine in this way.

i really appreciate your help.
Reply With Quote

answer , questions , _

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
I need someone to answer some questions for me! Its about microscopes? Ann Confocal - Microscopy Imaging Techniques 0 09-04-2009 12:19 AM
Answer the following questions regarding spontaneity? Tre Chemistry Forum 0 07-02-2009 01:17 PM
some science questions ill vote you as best answer and post 2 others Katie T Physics Forum 0 06-25-2009 07:18 AM
[Zbrafish] Easy Answer? z-fish technical questions Christian Lawrence Zebrafish Forum 0 02-22-2007 09:53 PM
Easy Answer? z-fish technical questions ddecker9@hvc.rr.com Zebrafish Forum 0 02-21-2007 04:52 AM

All times are GMT. The time now is 07:02 AM.

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Copyright 2005 - 2012 Molecular Station | All Rights Reserved
Page generated in 0.11505 seconds with 16 queries