The Chemistry of Cooking and Oxidation of Food Answers
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
A
D
A
C
B
C
C
B
A
B
OH
11.
CH3-CH=CH2 + H2O  CH3-CH-CH2
OH
O
CH3-CH-CH2 +
12.
HOT COPPER(II) OXIDE

CH3-C-CH2
(a) But-1-ene and But-2-ene
(b) Hot Copper Oxide/ Acidified Potassium Dichromate/
Fehlings/
Tollens
13. (a) Structure of an aldehyde is different from ketone as in an aldehyde the
carbonyl group is attached to the end of the carbon chain and has a hydrogen
atom attached to it. In a ketone the carbonyl group is joined to two other
carbon atoms.
(b) Blue Orange/Red
(c) C3H6O + H2O  C2H5COOH + 2H+ + 2e-
14. Chemistry of Cooking
15. (a) Aldehydes
(b) 4-methyl pent-2-ene
16. (a) Oxidation
(b) 8
(c) Lemon juice contains lots of vitamin C (ascorbic acid) This is an antioxidant
and so will readily undergo oxidation thus saving the fruit from being oxidised.
17. (a) Hydration
(b)
18. (a) Furaneol is soluble in water due to the polar OH group being able to make
bonds with the water molecules. Capasicin is insoluble due to it being non-polar
(amide group on long hydrocarbon chain)
(b) Milk contains natural emulsifiers.