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How are soaps produced?
by the alkaline hydrolysis of edible fats and edible oils
hydrolysis of edible fats and edible oils produces what?
three fatty acid molecules and one glycerol molecule
the fatty acid molecules are ________ by the alkali, forming what?
neutralised
water-soluble ionic salts called soaps
How can soaps be used?
remove non-polar substances such as oil and grease
Soap ions have? (And solubility)
Long non polar tails that are readily soluble in non-polar compounds
Ionic head that are water soluble
What part of the soap ion is hydrophobic and which part is hydrophilic
Hydrophobic - Long non polar tail
Hydrophilic - Ionic heads
The hydrophobic tails dissolve in what?
Oil or Grease
The hydrophilic head remains in what?
The surrounding of water
__________ causes ball-like structures to form.
Agitation
The negatively-charged ball-like structures do what?
repel each other and the oil or grease is kept suspended in the water
What is hard water?
water containing high levels of dissolved metal ions
What is formed when soap is used in hard water?
Scum, an insoluble precipitate
What are soapless detergents?
substances with non-polar hydrophobic tails and ionic hydrophilic heads
What do soapless detergents remove?
oil and grease in the same way as soap
Soapless detergents do not form what?
Scum with hard water
What can an emulsifier be used for?
to prevent non-polar and polar liquids separating into layers
What does an emulsion contain?
small droplets of one liquid dispersed in another liquid
How can emulsifiers used in food be made?
by reacting edible oils with glycerol
When the emulsifiers for use in food are formed only what is linked?
only one or two fatty acid groups are linked to each glycerol backbone
In the emulsifiers what is hydrophobic and what is hydrophilic?
The hydroxyl groups present in the emulsifier are hydrophilic whilst the fatty acid chains are hydrophobic
The hydrophobic fatty acid chains dissolve in ____ whilst the hydrophilic hydroxyl groups dissolve in ____ , forming what?
Oil
Water
a stable emulsion