The following molecules give flavour to food - Scottish Highers Chemistry - Question 6 - 2016
Question 6
The following molecules give flavour to food.
Which of the following flavour molecules would be most likely to be retained in the food when the food is cooked in wat... show full transcript
Worked Solution & Example Answer:The following molecules give flavour to food - Scottish Highers Chemistry - Question 6 - 2016
Step 1
A. Identify the Characteristics
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Answer
Molecule A has a linear structure that often indicates it is less polar and hence more soluble in non-polar solvents rather than water.
Step 2
B. Assess the Ring Structure
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Answer
Molecule B is a cyclic compound with multiple bonds. Cyclic compounds can sometimes remain intact when heated, but their hydrophobic nature does not favor retention in water.
Step 3
C. Evaluate the Functional Groups
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Answer
Molecule C contains functional groups that increase its polarity, making it more likely to dissolve in water. However, these functional groups can also reduce flavor retention.
Step 4
D. Consider the Long-Chain Characteristics
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Molecule D exhibits a polar functional group along with a long carbon chain, which typically enhances its water solubility but may impede flavor retention.
Step 5
Final Conclusion
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Answer
After evaluating all four molecules, Molecule A is the least polar and most likely to retain its flavor during cooking in water, as it is less soluble compared to the others.
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