Which line in the table correctly compares the properties of vanillin and zingerone? 2. Erythrose can be used in the production of a chewing gum that prevent tooth decay. Which of the following compounds will be the best solvent for erythrose? 3. The following molecules give flavour to food. of the following flavour molecules would be most likely to be retained in the food when the food is cooked in water? 4. Cooking involves many chemical reactions. Proteins, fats, oils and esters are some examples of compounds found in food. A chemist suggested that cooking food could change compounds from being fat-soluble to water-soluble. Use your knowledge of chemistry to comment on the accuracy of this statement.(3) 2.4 The Oxidation of Food 1. Apples and bananas turn when cut or bruised. The first step of the reaction causing the browning is shown below. Which of the following terms correctly describes this reaction? A Reduction B Oxidation
Which line in the table correctly compares the properties of vanillin and zingerone? 2. Erythrose can be used in the production of a chewing gum that prevent tooth decay. Which of the following compounds will be the best solvent for erythrose? 3. The following molecules give flavour to food. of the following flavour molecules would be most likely to be retained in the food when the food is cooked in water? 4. Cooking involves many chemical reactions. Proteins, fats, oils and esters are some examples of compounds found in food. A chemist suggested that cooking food could change compounds from being fat-soluble to water-soluble. Use your knowledge of chemistry to comment on the accuracy of this statement.(3) 2.4 The Oxidation of Food 1. Apples and bananas turn when cut or bruised. The first step of the reaction causing the browning is shown below. Which of the following terms correctly describes this reaction? A Reduction B Oxidation
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