RATE OF REACTION
(The speed of chemical reaction ) Fast or slow
How to measure the rate of reaction?
Rate of reaction = amount of a reactant used up divide by
Time taken
Rate of reaction = amount of a product formed divide by
Time taken
Factors affecting the rate of reaction
1. The Size of reactant
2. The concentration of the solution
3. The temperature
4. The catalyst
Application of factors that affect the rate of reaction
1. Cooking food of smaller pieces
2. Acid rain-heavy industrialized area ,concentration of acid high
3. Cooking of food in a pressure cooker
4. Industrial process- Haber process used iron
Contact process used vanadium pentoxide
Collision Theory
(particles of reactant must collide with each other to react)
1.Particles must have correct orientation
2. Particles must have minimum amount of energy
Activation energy
The minimum amount of enegy for the particels to react
The activation energy can be shown in an energy profile diagram
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Saturated and Unsaturated Fats
Effects of consuming food rich in saturated and
unsaturated fats on health
Fat is very important in the diet. The major function of fats
is energy storage. A gram of fat stores more than twice as much
energy as a gram of starch. A layer of fat beneath the skin insulates
the body.
A diet rich in saturated fats is one of several factors that may
contribute to the cardiovascular disease known as atherosclerosis.
Consumption of unsaturated fat is good for health.
Unsaturated fat can lower cholesterol concentrations in blood. It
can also eliminate cholesterol in saturated fat and carry it to the
liver to be decomposed.
FAT
Organic carbon compounds made up of carbon, hydrogen and oxygen
SATURATED FATS
1 Obtained from animals
2 Have single bonds between the carbon atoms in their carbon chain
3 Have higher hydrogen to carbon ratio
4 Exists as solids at room temperature
5 Have higher melting points
l Have high cholesterol content
Examples: Cow fat, butter, ghee
UNSATURATED FATS
l Obtained from plants
2 Have double or triple bonds between the carbon atoms in their carbon chain
3 Have lower hydrogen to carbon ratio
4.Exists as liquids at room temperature
5 Have lower melting points
6 Have low cholesterol content
7 Examples: Palm oil,coconut oil, peanutoil, soya oil, corn oil and olive oil
Saturated and Unsaturated Fats
Effects of consuming food rich in saturated and
unsaturated fats on health
Fat is very important in the diet. The major function of fats
is energy storage. A gram of fat stores more than twice as much
energy as a gram of starch. A layer of fat beneath the skin insulates
the body.
A diet rich in saturated fats is one of several factors that may
contribute to the cardiovascular disease known as atherosclerosis.
Consumption of unsaturated fat is good for health.
Unsaturated fat can lower cholesterol concentrations in blood. It
can also eliminate cholesterol in saturated fat and carry it to the
liver to be decomposed.
FAT
Organic carbon compounds made up of carbon, hydrogen and oxygen
SATURATED FATS
1 Obtained from animals
2 Have single bonds between the carbon atoms in their carbon chain
3 Have higher hydrogen to carbon ratio
4 Exists as solids at room temperature
5 Have higher melting points
l Have high cholesterol content
Examples: Cow fat, butter, ghee
UNSATURATED FATS
l Obtained from plants
2 Have double or triple bonds between the carbon atoms in their carbon chain
3 Have lower hydrogen to carbon ratio
4.Exists as liquids at room temperature
5 Have lower melting points
6 Have low cholesterol content
7 Examples: Palm oil,coconut oil, peanutoil, soya oil, corn oil and olive oil
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