A balanced diet contains proteins and fats as well as carbohydrates - VCE - SSCE Chemistry - Question 4 - 2002 - Paper 1
Question 4
A balanced diet contains proteins and fats as well as carbohydrates. Although carbohydrates are the immediate energy source for living things, both proteins and fats... show full transcript
Worked Solution & Example Answer:A balanced diet contains proteins and fats as well as carbohydrates - VCE - SSCE Chemistry - Question 4 - 2002 - Paper 1
Step 1
Proteins
1.
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Answer
Proteins play a crucial role in the building and repairing of tissues in the body. They are essential for muscle development and recovery, and also contribute to the production of enzymes and hormones.
Step 2
Proteins
2.
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Proteins also help in the protection of vital organs and the transportation of important substances, such as oxygen in the blood through hemoglobin.
Step 3
Fats
1.
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Fats provide insulation and protection to vital organs, helping to maintain body temperature and safeguard internal structures.
Step 4
Fats
2.
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Fats serve as a medium for the absorption of fat-soluble vitamins (A, D, E, K), which are vital for various bodily functions.
Step 5
Calculate the energy content of the oil in kJ g⁻¹.
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Answer
To calculate the energy content, we first find the temperature change:
riangleT=56.8°C−21.0°C=35.8°C
Using the equation for energy:
q=mcriangleT
Where:
m = mass of water (1.00 L = 1000 g)
c = specific heat capacity of water (4.18 J/g°C)
riangle T = temperature change (35.8 K)
Calculating the total energy absorbed by the water:
What is the function of an emulsifier in salad dressing and how does it achieve this function?
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An emulsifier, such as soya bean lecithin, helps to stabilize the mixture of oil and water in salad dressing. It achieves this by reducing the surface tension at the interface between the oil and water, allowing them to mix evenly and preventing separation.
Step 7
What is the function of an antioxidant in salad dressing and how does it achieve this function?
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Antioxidants in salad dressing prevent the oxidation of oils, which can lead to rancidity. They achieve this function by neutralizing free radicals and slowing down the degradation of fats, thus prolonging the shelf life of the product.
