Plenary

1
Plenary
OCR C1 part 1
This PowerPoint file contains the Plenary for
this topic in the OCR specification. Most of
these slides are paired with a corresponding
slide in the PowerPoint of the Learning
Objectives for this topic. Only a limited amount
of colour has been used on these slides, but of
course you can customise them in any way you
wish. As well as using the relevant slide to test
your students and to evaluate how well they have
understood each section of work, you may also
find the slides useful for a quick revision
course.
Chapters 9,13 and 14 OCR C1 part 1 Food
additives, cooking and cosmetics
2
Food additives, cooking and cosmetics OCR C1
part 1
E numbers are given to 1. substances added to
food. These chemicals can 2., preserve,
emulsify, stabilise and add 3. to our foods.
However, some of these substances have provoked
concerns about our 4.. For example, E102 can
cause 5. attacks and 6. in children.
3
Food additives, cooking and cosmetics OCR C1
part 1

• E numbers are given to permitted substances added
  to food. These chemicals can colour, preserve,
  emulsify, stabilise and add flavour to our foods.
  
• However, some of these substances have provoked
  concerns about our health. For example, E102 can
  cause asthma attacks and hyperactivity in
  children.

4
Food additives, cooking and cosmetics OCR C1
part 1

• What do antioxidants prevent food from reacting
  with?
• State the four main types of food additives.
• Which two substances are mixed together with an
  emulsifier to make an emulsion?

5
Food additives, cooking and cosmetics OCR C1
part 1

• What do antioxidants prevent food from reacting
  with?
• State the four main types of food additives.
• Which two substances are mixed together with an
  emulsifier to make an emulsion?

oxygen
antioxidants
food colours
emulsifiers
flavour
enhancers
oil and water
6
Food additives, cooking and cosmetics OCR C1
part 1

• Suggest six ways of cooking food
• What evidence suggests that cooking is a chemical
  change?
• What two changes occur when egg or meat is
  cooked?

7
Food additives, cooking and cosmetics OCR C1
part 1

• Suggest six ways of cooking food
• What evidence suggests that cooking is a chemical
  change?
• What two changes occur when egg or meat is cooked?

conventional oven, microwave, boiling,
steaming, grilling and frying
new substances are made, the process is
irreversible and an energy change takes place.
changes in appearance and texture
8
Food additives, cooking and cosmetics OCR C1
part 1

• Name the chemical present in baking powder
• Name the products formed when baking powder is
  decomposed by heat.
• What is the chemical test for carbon dioxide?

9
Food additives, cooking and cosmetics OCR C1
part 1

• Name the chemical present in baking powder
• Name the products formed when baking powder is
  decomposed by heat.
• What is the chemical test for carbon dioxide?

sodium hydrogencarbonate
sodium carbonate, carbon dioxide and water.
carbon dioxide turns limewater milky.
10
Food additives, cooking and cosmetics OCR C1
part 1

• What pleasant smelling compounds are present in
  perfumes?
• 2. Which carboxylic acid is used to make butyl
  ethanoate (an ester)?
• 3. How can you make an ester?

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Food additives, cooking and cosmetics OCR C1
part 1
1. What pleasant smelling compounds are present
in perfumes? esters 2. Which carboxylic acid is
used to make butyl ethanoate (an
ester)? ethanoic acid 3. How can you make an
ester? react a carboxylic acid with an alcohol
12
Food additives, cooking and cosmetics OCR C1
part 1

• 1. What is a solute?
• 2. What is a solvent?
  
  
  
  
  
  
• 3. What is used to dissolve nail varnish colours?

13
Food additives, cooking and cosmetics OCR C1
part 1
1. What is a solute? a substance which is
dissolved in a solution 2. What is a
solvent? the liquid which dissolves a solute to
make a solution. 3. What is used to dissolve nail
varnish colours? nail-varnish remover.
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