This Potato has a face!.
-
Upload
laurence-parks -
Category
Documents
-
view
215 -
download
2
description
Transcript of This Potato has a face!.
![Page 1: This Potato has a face!.](https://reader036.fdocuments.in/reader036/viewer/2022082908/5a4d1aee7f8b9ab05997ca55/html5/thumbnails/1.jpg)
This Potato has a face!
![Page 2: This Potato has a face!.](https://reader036.fdocuments.in/reader036/viewer/2022082908/5a4d1aee7f8b9ab05997ca55/html5/thumbnails/2.jpg)
Questions to Check Understanding
• What is a saturated compound?• What is an unsaturated compound?• Describe the differences between the
properties of unsaturated and saturated fats.
![Page 3: This Potato has a face!.](https://reader036.fdocuments.in/reader036/viewer/2022082908/5a4d1aee7f8b9ab05997ca55/html5/thumbnails/3.jpg)
Saturated Unsaturated
![Page 4: This Potato has a face!.](https://reader036.fdocuments.in/reader036/viewer/2022082908/5a4d1aee7f8b9ab05997ca55/html5/thumbnails/4.jpg)
Cooking with Vegatable Oils
![Page 5: This Potato has a face!.](https://reader036.fdocuments.in/reader036/viewer/2022082908/5a4d1aee7f8b9ab05997ca55/html5/thumbnails/5.jpg)
1. Compare the boiling point of vegetable oil with water.2. At what temperature will corn oil condense from a gas into a liquid?3. Which oils will be liquid at 220 C?4. Predict the boiling point of butter. Can you justify your prediction?
What do you notice about the boiling points?
Water 100 C
Sunflower 266 C Soybean 257 C
Corn 246 C
Peanut 227 C
Sesame Seed 216 C
Olive 191 C
![Page 6: This Potato has a face!.](https://reader036.fdocuments.in/reader036/viewer/2022082908/5a4d1aee7f8b9ab05997ca55/html5/thumbnails/6.jpg)
• Cooking with vegetable oils means the food cooks more quickly, changes colour and is crisper.
![Page 7: This Potato has a face!.](https://reader036.fdocuments.in/reader036/viewer/2022082908/5a4d1aee7f8b9ab05997ca55/html5/thumbnails/7.jpg)
• Cooking with oil means the food will absorb the oil.
• Oils contain a lot of energy.
• So fried food contains more energy compared to boiled food.
![Page 8: This Potato has a face!.](https://reader036.fdocuments.in/reader036/viewer/2022082908/5a4d1aee7f8b9ab05997ca55/html5/thumbnails/8.jpg)
Questions
• How does cooking with oil change potatoes?
Why is cooking with oil potentially unhealthy? Why could it be argued that it is healthy?
![Page 9: This Potato has a face!.](https://reader036.fdocuments.in/reader036/viewer/2022082908/5a4d1aee7f8b9ab05997ca55/html5/thumbnails/9.jpg)
• We can increase the boiling points of oils by adding hydrogen to molecules.
• Doing this increases the melting point and they become solid at room temperature.
• This is how margarines are made.
• This process is called hydrogenation or hardening.
![Page 10: This Potato has a face!.](https://reader036.fdocuments.in/reader036/viewer/2022082908/5a4d1aee7f8b9ab05997ca55/html5/thumbnails/10.jpg)
Hydrogenation (Higher Paper)
• Vegetable oils are hardened by reacting them with hydrogen gas at about 60ºC.
• A nickel catalyst is used to speed up the reaction.
• The double bonds are converted to single bonds by the hydrogenation.
![Page 11: This Potato has a face!.](https://reader036.fdocuments.in/reader036/viewer/2022082908/5a4d1aee7f8b9ab05997ca55/html5/thumbnails/11.jpg)
Extension
1. What is hydrogenation/hardening? 2. What two conditions are needed for this
process?