plz help on a dot point (1 Viewer)

[Sirius Black]

"explain the use of acids as food additives."
It is very easy to identify their use which is to preserve food by extinguishing microbes but how to "explain their uses"?

thanx

 

[tennille]

explain means how and why. How are they used? (I wouldn't have a clue- they are just added on the food hence the name additives?). Why are they used? To stop the action of microbes which result in the deterioration of food. Acidic environments are undesirable for microbes and therefore preserve the food. Acids also produce a sharp taste making it more acceptable to the consumer. Citric acid also acts as an antioxidant, preventing the oxidation of food and therfore preserving it.

 

[04er]

I remember that Cambridge Chemistry Study Guide answers this dot point most thoroughly.

 

[velox]

cambridge or macquarie? I haven't come across cambridge

 

[fantasy27]

i heard macq does it pretty good too, i donno about cambridge though.. i haven't seen the cambridge one for chem, i only seen it for 3u maths i think its blue

 

[04er]

cambridge or macquarie? I haven't come across cambridge

See Cambridge HSC Study Guide

 

[fantasy27]

with the cambridge study guide, does it like have the dot point then answer it underneath or issit just like a studyguide, and isnt that obvious...

because i make my own study notes under the dot points, but sometimes i get really stuck on one dot point, and can't find it in anything.. hmm

 

[funking_you]

"explain the use of acids as food additives."
It is very easy to identify their use which is to preserve food by extinguishing microbes but how to "explain their uses"?

thanx

Here are a few good reasons for acid as food additives.

They can be used to:

1). Improve the taste or appearance of a processed food.
Acids & Acidity regulators help to maintain a constant acid level in food. This is important for taste, as well as to influence how other substances in the food function. For example, an acidified food can retard the growth of some micro-organisms
Acidity regulator (270) - lactic acid
Acidity regulator (260) - acetic acid, glacial


2). Improve the keeping quality or stability of a food.


3). Preserve food when this is the most practical way of extending its storage life. For example, sulphur dioxide - preservative (220) - is added to some meat products such as sausage meat to prevent microbial growth.
(this is usually the most emphasised point, and SO(2) is a great example to learn)


All information comes from FSANZ (Food Standards of Australia & New Zealand).

Best of Luck in your HSC,
George

 

[04er]

with the cambridge study guide, does it like have the dot point then answer it underneath or issit just like a studyguide, and isnt that obvious...

because i make my own study notes under the dot points, but sometimes i get really stuck on one dot point, and can't find it in anything.. hmm

It is 'just like a study guide', but it is easy to find information for the dot points that it covers

 

[fantasy27]

oh okay, thankyou very muchi!!

 

[04er]

oh okay, thankyou very muchi!!

No problem

 

[song]

sulfur dioxide: used in wine to kill microbes
and to add flavour

Proponionic acid: in bread to prevent mould

 

[Trev]

Useless fact, they use sulfur dioxide to preserve vegemite. (Well that's what I heard today!)

 

[richz]

heres what i got

Citric & tartaric acids are often added to jam to give a sharp taste. There acidity also prevents the growth of microorganisms
Acetic acid in vinegar heaps preserve chutneys
Acidic sulfur dioxide is used in dried fruit and white wine to stop attacks from microbes.
Ascorbic acid is an antioxidation thus is added to food to prevent spoilage by oxidation.

mainly food additives help preserve food due to the short life of it.

 

[richz]

i guess that really doesnt answer how they do it, but i dont think you need to know that

 

[lfc_reds2003]

how bout u dudes just listen to the chem coach ....

lol

 

[jisu]

Here are a few good reasons for acid as food additives.

They can be used to:

1). Improve the taste or appearance of a processed food.
Acids & Acidity regulators help to maintain a constant acid level in food. This is important for taste, as well as to influence how other substances in the food function. For example, an acidified food can retard the growth of some micro-organisms
Acidity regulator (270) - lactic acid
Acidity regulator (260) - acetic acid, glacial


2). Improve the keeping quality or stability of a food.


3). Preserve food when this is the most practical way of extending its storage life. For example, sulphur dioxide - preservative (220) - is added to some meat products such as sausage meat to prevent microbial growth.
(this is usually the most emphasised point, and SO(2) is a great example to learn)


All information comes from FSANZ (Food Standards of Australia & New Zealand).

Best of Luck in your HSC,
George

those are some good "why" points. how bout some "how" points? also i couldn't find anything relevant to what you wrote on the FSANZ site (http://www.foodstandards.gov.au/) coz it's a horrible site searchwise, do you have a direct link?

 

[jisu]

..... bump!