C1: Carbon Chemistry Part I Spaced Learning Revision Lesson

1. C1: Carbon Chemistry Part I Spaced Learning Revision Lesson

2. Molecules The atoms in each molecule of an element are the same. When atoms of two or more elements combine they form a compound.

3. Chemists use formula to show: • the different elements in a compound. • the number of particles of each element in a substance. eg. NaCl CH4 sodium chloride methane one C one Cl four H one Na 2 elements 2 atoms 2 elements 5 atoms

4. If brackets are put around part of the formula remember to multiply everything inside the bracket by the number outside. eg. Al2(SO4)3 Mg(NO3)2 magnesium nitrate aluminium sulphate two Al one Mg twelve O six O three S two N 3 elements 9 atoms 3 elements 17 atoms

5. Sulphuric Acid + Magnesium Magnesium Sulphate + Hydrogen Reactants Products Writing word equations what we make what we start with REACTANTS PRODUCTS

6. Name some methods used to cook foods. Barbeque Grilling Boiling Methods of Cooking Frying Steaming Microwave Oven

7. Take care!! If asked to give 2 methods make sure you pick totally different ones oven = baking = roasting toasting = grilling boiling = poaching

8. Cooking Cooking – A Chemical Change Cooking involves chemical reactions. Changes in colour, taste and texture are due to the molecules in food joining together in new ways. These changes are irreversible. Cooking an egg changes itstexture from runny to firm.

9. Cooking Cooking – A Chemical Change Eggs contain a protein called albumen. The protein molecules are long chains of amino acids. When eggs are heated, some of the proteins molecules change shape. The protein molecules are denatured.

10. Why do we cook food? • To improve the taste • To improve the texture • To improve the look • To kill harmful microbes • To make it easier to digest.

11. Some sources of proteins and carbohydrates are:- ProteinsCarbohydrates Egg Potatoes Pasta Meat Bread Fish Rice Nuts Sugar Cheese Beans 7:14 PM

12. Baking powder The chemical name for baking powder is sodium hydrogencarbonate. Its formula is NaHCO3. There are ___ elements in NaHCO3. List them and the no. of atoms of each. 4 1 sodium atom (Na) 1 hydrogen atom (H) 1 carbon atom (C) 3 oxygen atoms (O)

13. When sodium hydrogen carbonate is heated it decomposes. This means it breaks down into simpler substances. sodium hydrogencarbonate sodium carbonate + water + carbon dioxide NaHCO3 Na2CO3 + H2O + CO2 2

14. Limewater is used to test for carbon dioxide gas. If carbon dioxide gas is present it goes from clear to cloudy WARNING To avoid suck back remove the delivery tube from the limewater BEFORE you stop heating

15. Food Additives • The 4 main types of food additives are: • antioxidants • food colours • emulsifiers • flavour enhancers • What do each of these food additives do? (stop food reacting with oxygen) (make the food look better) (help the constituents mix) (improve the taste)

16. Intelligent Packaging Monitors the condition of packaged food and gives information on the quality of the products Active Packaging Actively changes the condition of packaged food (without food additives) to extend its life while maintaining the quality of the products

17. Chemistry and cleaning head of molecule bonds to water molecules tail of molecule bonds to oil molecules Emulsifier molecules have two ends. Hydrophilic head (water loving) Hydrophobic tail (water hating) oil Emulsifiers allow oil and water to mix. Emulsifier molecules: head is attracted to the water molecules; tail is attracted to the oil molecules. oil

18. What Makes a Good Perfume? Non-toxic Does not poison Does not irritate the skin Can be put directly on the skin Does not react with water Does not react with perspiration Evaporates easily - volatile Perfume particles can reach the nose Cannot be washed off easily Insoluble in water

19. Making Perfumes - Esterification To make a perfume a chemical called an ester is made. An alcohol mixed with an acid makes an ester. Alcohol + Acid Ester + Water Uses of Esters Esters can be used for:- • Food flavourings • Solvents • Perfumes

20. Volatility We can smell an ester because particles leave the ester, diffuse through the air and stimulate sensors in our nose. The volatility (ease of evaporation) of perfumes (esters) can be explained using ideas about moving particles. Movement of particles DIFFUSION high concentration low concentration

21. The “scent particles” from this hamburger are in high concentration here: Eventually they will “diffuse” out into this area of low concentration: Diffusion is when something travels from an area of high concentration to an area of low concentration. For example, consider the scent from a hamburger… View hamburger animation

22. Explaining why Solvents Work Water does not dissolve nail varnish. This is because the force of attraction between two water molecules is stronger than that between a water molecule and a molecule of nail varnish. Weak forces of attraction between water molecule and nail varnish molecule. Strong forces of attraction between nail varnish molecules. Strong forces of attraction between water molecules. SOLVENT SOLUTE

23. Animal Testing Cosmetics must be thoroughly tested to ensure that they are safe to use to avoid humans having unpleasant or even worse, deadly side effects. Two advantages of testing cosmetics on animals:- • better than testing on humans as their shorter lifespan allows results to be found in a shorter time • animals have similar reactions to humans

24. Animal Testing 2 disadvantages of testing cosmetics on animals • animals have no say in whether they take part yet have as much right to life • an animal’s response to a drug can be different to a humans Make sure if giving a ‘for’ and ‘against’ argument in a question not to pick the opposite of the ‘for’ argument for the ‘against’ argument. e.g. for - animals don’t feel as much pain against – animals feel pain

25. Take a 10 minute break

26. Take 2 use a whiteboard and pen to record your answers

27. Molecules In an element the atoms are the same. A compound contains more than one type of atom chemically combined.

28. Chemists use formula to show: • the different elements in a compound. • the number of particles of each element in a substance. eg. H2O H2SO4 water sulphuric acid one O two H two H four O one S 2 elements 3 atoms 3 elements 7 atoms

29. If brackets are put around part of the formula remember to multiply everything inside the bracket by the number outside. eg. (NH4)2 CO3 Al(OH)3 aluminium hydroxide ammonium carbonate one Al three O three O two N three O eight H one C 3 elements 7 atoms 4 elements 14 atoms

30. Sulphuric Acid + Magnesium Magnesium Sulphate + Hydrogen Reactants Products Writing word equations what we make what we start with REACTANTS PRODUCTS

31. Name some methods used to cook foods. Barbeque Grilling Boiling Methods of Cooking Frying Steaming Microwave Oven

32. Take care!! If asked to give 2 methods make sure you pick totally different ones oven = baking = roasting toasting = grilling boiling = poaching

33. Cooking Cooking – A Chemical Change Cooking involves chemical reactions. Changes in colour, taste and texture are due to the molecules in food joining together in new ways. These changes are irreversible. Cooking an egg changes itstexture from runny to firm.

34. Cooking Cooking – A Chemical Change Eggs contain a protein called albumen. The protein molecules are long chains of amino acids. When eggs are heated, some of the proteins molecules change shape. The protein molecules are denatured.

35. Why do we cook food? • To improve the taste • To improve the texture • To improve the look • To kill harmful microbes • To make it easier to digest.

36. Name the food types:- ProteinsCarbohydrates Egg Potatoes Pasta Meat Bread Fish Rice Nuts Sugar Cheese Beans 7:14 PM

37. Baking powder The chemical name for baking powder is sodium hydrogencarbonate. Its formula is NaHCO3. There are ___ elements in NaHCO3. List them and the no. of atoms of each. 4 1 sodium atom (Na) 1 hydrogen atom (H) 1 carbon atom (C) 3 oxygen atoms (O)

38. When sodium hydrogen carbonate is heated it decomposes. This means it breaks down into what other 2 simpler substances. sodium hydrogencarbonate sodium carbonate + water + carbon dioxide NaHCO3 Na2CO3 + H2O + CO2 2 ?

39. Limewater is used to test for carbon dioxide gas. If carbon dioxide gas is present it goes from clear to cloudy WARNING To avoid suck back remove the delivery tube from the limewater BEFORE you stop heating

40. Food Additives • The 4 main types of food additives are: • antioxidants • food colours • emulsifiers • flavour enhancers • What do each of these food additives do? (stop food reacting with oxygen) (make the food look better) (help the constituents mix) (improve the taste)

41. Intelligent Packaging Monitors the condition of packaged food and gives information on the quality of the products Active Packaging Changes the condition of packaged food (without food additives) to extend its life while maintaining the quality of the products

42. Chemistry and cleaning head of molecule bonds to water molecules tail of molecule bonds to oil molecules Emulsifier molecules have two ends. Hydrophilic head (water loving) Hydrophobic tail (water hating) oil Emulsifiers allow oil and water to mix. Emulsifier molecules: head is attracted to the water molecules; tail is attracted to the oil molecules. oil

43. What Makes a Good Perfume? Non-toxic Does not poison Does not irritate the skin Can be put directly on the skin Does not react with water Does not react with perspiration Evaporates easily - volatile Perfume particles can reach the nose Cannot be washed off easily Insoluble in water

44. Making Perfumes - Esterification To make a perfume a chemical called an ester is made. An alcohol mixed with an acid makes an ester. Alcohol + Acid Ester + Water Uses of Esters Esters can be used for:- • Food flavourings • Solvents • Perfumes

45. Volatility We can smell an ester because particles leave the ester, diffuse through the air and stimulate sensors in our nose. The volatility (ease of evaporation) of perfumes (esters) can be explained using ideas about moving particles. Movement of particles DIFFUSION high concentration low concentration

46. The “scent particles” from this hamburger are in high concentration here: Eventually they will “diffuse” out into this area of low concentration: Diffusion is when something travels from an area of high concentration to an area of low concentration. For example, consider the scent from a hamburger… View hamburger animation

47. Explaining the results Water does not dissolve nail varnish. This is because the force of attraction between two water molecules is stronger than that between a water molecule and a molecule of nail varnish. Weak forces of attraction between water molecule and nail varnish molecule. Strong forces of attraction between water molecules. Strong forces of attraction between nail varnish molecules. SOLVENT SOLUTE

48. Animal Testing Cosmetics must be thoroughly tested to ensure that they are safe to use to avoid humans having unpleasant or even worse, deadly side effects. Two advantages of testing cosmetics on animals:- • animals have similar reactions to humans • better than testing on humans as their shorter lifespan allows results to be found in a shorter time

49. Animal Testing 2 disadvantages of testing cosmetics on animals • animals have no say in whether they take part yet have as much right to life • an animal’s response to a drug can be different to a humans Make sure if giving a ‘for’ and ‘against’ argument in a question not to pick the opposite of the ‘for’ argument for the ‘against’ argument. e.g. for - animals don’t feel as much pain against – animals feel pain

50. Take a 10 minute break