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Oils from plants
C1.6
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What do I need to know?
• Recall that oils can be obtained from plants
• Describe the properties of oils and formation of emulsions
• Explain why saturated fats are solid and unsaturated fats are liquids
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Vegetable oils
• Oils can be extracted from fruits, seeds, flowers and nuts.
• The plant material is crushed and the oil removed by pressing or steam distillation.
• Water and other impurities are then removed.
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Vegetable oils
• Vegetable oils are important fuels and foods and they provide us with energy and nutrients.
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Cooking with vegetable oil
• Vegetable oils have higher boiling points than water.
• This means they can be used to cook food more quickly than boiling.
• This also increases the energy the food releases when it is eaten.
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Emulsions
• Oils do not dissolve in water.
• This is because they FLOAT
• Oils can be used to make emulsions – these are thicker than water and have useful properties.
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What do we use emulsions for?
• Emulsions are good for coating surfaces eg paint and cosmetics.
• They have an appealing texture in food eg ice cream and mayonnaise
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Oil and water?
• What will happen to a mixture of oil and water over time?
• It will separate
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Emulsifiers
• Emulsifiers keep the product in an emulsion and stop it separating out
• Emulsifiers are molecules that have one part that is attracted to water and one that is attracted to oil.
• An example is washing up liquid.
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Emulsifiers
• Emulsifiers have a head that is attracted to water and a tail that is attracted to the oil.
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Unsaturated oils
• Unsaturated fats like olive oil have double bonds and decolorize bromine water.
• When making margarine hydrogen is passed through the oil in the presence of a nickel catalyst at 60°C
• This fills up the molecule with hydrogen making it a solid fat.
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