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Plant Oils and their Uses
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GCSE Chemistry (Core GCSE) Mind Map on Plant Oils and their Uses, created by seth.bragg on 28/05/2013.
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core gcse
gcse chemistry
gcse chemistry
core gcse
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seth.bragg
, updated more than 1 year ago
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seth.bragg
over 11 years ago
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Resource summary
Plant Oils and their Uses
Vegetable oils
Some fruits, seeds and nuts are rich in oils that can be extracted
The plant material can be and the oil is removed by pressing
This is how olive oil is obtained
Other oils may be more difficult to extract so they are dissolved in water and distilled, then purified to remove any water or other impurities
This is how sunflower oil is obtained
Vegetable oils are important foods and fuels as they provide lots of energy and nutrients
Vegetable oils have higher boiling points than water so can be used to cook foods at higher temperatures than by boiling
This produces quicker cooking and different flavours but increases the energy that the food releases when eaten
Emulsions
Oils do not dissolve in water but they can be used to make emulsions
Emulsions are thicker than oil or water and have many uses that depend on their special properties
They provide better texture, coating ability and appearance for example in salad dressings, ice creams, cosmetics and paints
Emulsions are made using water, oil and an emulsifier
Emulsifier contain two parts- a hydrophilic head and hydrophobic tail
The hydrophilic part stays attracted to the water whilst the hydrophobic part stays in the oil so they do not separate
Saturated and unsaturated oils
Unsaturated oils have a carbon=carbon double bond which turns bromine water from orange to colourless
Vegetable oils that are unsaturated can be hardened by reacting them with hydrogen in the presence of a nickel catalyst at about 60 degrees celsius
Hydrogen adds to the carbon-carbon double bonds
The hydrogenated oils have melting points so they are solids at room temperature, making them useful as spreads and in cakes and pastries
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