Soaps and detergents contain both hydrophobic and hydrophilic parts to dissolve in grease and water. Emulsifiers prevent emulsions from separating to spoil food.
Which of the following reactions can produce soaps from fats and oils?
Why are soap molecules effective cleaning agents?
They have a grease-soluble non-polar ‘tail’ joined to a water-soluble ionic ‘head’
They have a water-soluble ‘tail’ joined to a grease-soluble ‘head’
They have a grease-soluble ionic ‘tail’ joined to a water-soluble non-polar ‘head’
What name is given to the product formed when tiny droplets of one liquid are suspended within another liquid?
What two products are formed when a fat/oil reacts with sodium hydroxide?
An ester and water
A soap and glycerol
Glycerol and three fatty acid molecules
Which of the following is a type of soap?
Which of the following is the correct description of the parts of a soap molecule?
The head of the molecule is non-polar and hydrophobic and the tail is ionic and hydrophilic
The head of the molecule is ionic and hydrophilic and the tail is non-polar and hydrophobic
The head of the molecule is non-polar and hydrophilic and the tail is ionic and hydrophobic
Where would detergents be a preferable alternative to soaps?
In areas with hard water
In public toilets
For people with sensitive skin allergies
How do emulsifiers prevent food from spoiling?
Prevent oil and water from separating
Break up emulsions that may form in food
Improve the taste of the food
Which of the following structures is a monoglyceride?
Which of the following is an example of an emulsifier?