Uss Module 5 CHPT 7

Module 5:
Food Matters
Chapter 7 Food Chemistry
© Copyright Star Publishing Pte Ltd

7.1 How are substances extracted and separated

from mixtures?
7.2 What is a chemical reaction and what are its
applications in daily life?
7.3 What are acids and how can they be identified?
7.4 What are the properties of food acids?
7.5 What is neutralisation and what are its
7.6 What are the effects of untreated wastewater
on the environment?

Objectives
Explain that substances can be extracted and
separated through the following techniques:
(i) dissolving (ii) filtration (iii) evaporation
(iv) distillation and (v) paper chromatography
Describe the applications of the various
separation techniques in homes and food
industries
Use a measuring cylinder to measure volume
of liquids / solids

Separating Mixtures
 A mixture is one that contains two or
more different substances that are
not chemically combined
together.
 The curry gravy is a rich

food we eat usually consists of mixture of spices
mixtures of solids and liquids.
 For example, orange juice is made up

of orange pulps, sugars, water and
many other substances including
Vitamin C.
a home purification system
 The components in it can be for clean drinking water
separated using separation

techniques. © Copyright Star Publishing Pte Ltd
Separating Mixtures
Some separation
techniques are:
(a) Dissolving
(b) Filtration
(c) Evaporation
(d) Distillation
(e) Paper sugar cane juice is extracted
from sugar cane stems
chromatography
Dissolving
 A mixture of two solids can be separated by using a solvent
which dissolves only one of them.
 For example, a mixture of salt and sand can be separated by

adding water to the mixture. Salt will dissolve in water but sand
will not.
 We can obtain sand by filtration of the mixture and salt from

evaporation of the filtrate.
separating a mixture of salt and sand

Dissolving of solutes
Dissolving of solutes is commonly used at
home.
Some examples include:

(a) Cooking of soup
(b) Drinks sweetener
(c) Cleaning of the household

Cooking of soup
Soup stock (flavourings) either in solid or
liquid forms, is dissolved in water to flavour
the soup.
soup stock is added to water to make soup

Drinks sweetener
Sugar is dissolved in drinks (e.g. coffee
and tea) to make the taste better.
sugar is added to water when making tea

Cleaning of the household
Detergent is dissolved in water to remove dirt
from clothes, and clean oily dishes and the floor.
detergent is dissolved in water

Dissolving in the food industries
 (a) Water is added in the
production of soft drinks,
to dissolve the mixture of
sweeteners, colourings and
flavourings.
 Carbon dioxide gas is also

soft drinks contain a
dissolved in the drink to mixture of sweetened
create the “fizzy” effect flavourings and colourings
which improves the taste

of the drink.
Dissolving in the food industries
(b) In the production of
perfumes, flower
extracts such as
lavender and rose are
dissolved in alcohol to
manufacture perfumes. perfumes are mixtures of
natural plant extracts
(c) Chlorine is dissolved

in our drinking water
and swimming pools to
kill harmful bacteria. bacteria in swimming pools are destroyed when
chlorine is added

Filtration
 Filtration is used to separate a mixture
of an insoluble solid from a liquid.
 In the diagram on the right, the mixture

is poured into a filter funnel with a
filter paper.
 The filter paper allows the liquid to

pass through it but not the insoluble
filtration experimental set-up
solid particles of the mixture.
 In this case, sand left on the filter paper

is called the residue and the water that
passes through it and collected in the
beaker is called the filtrate.

Filtration
 At home, filtration is used
in air-conditioners to
filter air that may contain
dust and smoke particles.
 When cooking pasta, the

fastest and easiest way to a strainer is
used to separate the
separate the pasta from the pasta from water
boiling water is to pour the
contents of the pot into a
strainer. This separates
the pasta from the water.
Filtration
 A cup of tea can be made by using a strainer
to prevent tea leaves from entering the cup.
filtering tea from insoluble

tea leaves

A simple filtration system
Activity Book Link

Activity 7.2
Water Purification
Simple filtration system
A simple filtration system can be set up to
purify water.
Impurities are removed by passing the water

through a bed of sand, gravel and pebbles.
The filtered water can then undergo further

stages (e.g. chlorine and UV treatment) to
improve the water quality to be fit for drinking.

Evaporation
 Evaporation is used to
separate a dissolved solid
from a liquid. The dissolved
solid must not decompose
when heated.
 For example, salt can be water in a salt solution

obtained from salt solution by evaporates, leaving
the salt crystals behind
evaporation.
 Solid salt will be left behind

in the evaporating dish.

Decomposition of sugar
sugar blackens upon heating
 Sugar cannot be separated from sugar

solution by evaporation because it
decomposes and turns black upon heating.

Obtaining salt by evaporation
Activity Book Link

Activity 7.3
Making Table Salt
piles of salt in salt pans
Evaporation is used in salt mines. When

temperatures are high, the salt water in the salt
pans are evaporated leaving the salt behind. The
salt is then piled up to dry.

Condensation
 When the water boils in the kettle, it changes into steam.
When the steam touches a cold surface, e.g. metal pot or
spoon, it cools down and changes into water.
 The change from a gas to a liquid is called condensation.
steam from boiling water condenses on

the lid of the container

Distillation
 Distillation is used to separate a liquid from a
solution. It can also be used to separate a liquid from
a mixture of liquids having different boiling points.
distillation experimental setup

Distillation
Pure water can be obtained from
seawater using distillation.
Distillation
can also be used to separate a
mixture of ethanol and water.
Ethanol will be distilled first from the

mixture because of its lower boiling point
78°C) as compared to water (100°C).
Process of distillation
Activity Book Link

Activity 7.4
Simple Distillation

Chromatography
 Chromatography is a method of using a solvent to separate a
mixture into its components.
 Food colourings are often used to improve the appearance of our

food and drinks. Food colourings are usually a mixture of
coloured dyes.
 Chromatography can be used to test if the dyes in food

colourings are safe for consumption. Chromatography can also
be used to detect banned drugs in urine samples
Paper chromatography
(a) A small drop of ink is placed on one end of the
chromatography paper.
(b) When this end of the chromatography paper is soaked in a

solvent, the solvent travels up the paper, carrying with it the dyes
in the ink.
Activity Book Link

Activity 7.5
Investigating the
Components of Food
Dyes
separating ink using chromatography

Paper chromatography
(c) There are two coloured
spots formed on the chromatogram.
This shows that the ink sample
is a mixture and it contains two
different coloured dyes.
(d) The dyes that are more

soluble will move faster and
different coloured dyes
further up the chromatogram appear on the
whereas the dyes that are less chromatogram after
the ink has dissolved in the
soluble will move slower and solvent
form spots at lower positions.

7.1 How are substances extracted and separated from

mixtures?
on the environment?

Objectives
Describe a chemical reaction as a process that
leads to the formation of new products
Give examples of everyday changes that
involve chemical reactions : (i) decaying of
food (ii) burning (iii) rusting (iv) cooking of
food
Give examples of everyday situations in
slowing down / preventing chemical reactions
(e.g. Preserving food, reducing amount of heat,
fuel and air supply for burning, tin plating
against rusting)
What is a chemical reaction?
Chemical reactions happen around us and
even inside us.
Digestion of food is an example of a

chemical reaction and is an important
process before we can derive energy from
food.
All chemical reactions lead to new products

being formed.
Chemical reactions in everyday life

Ways to slow down chemical reactions





mixtures?
on the environment?

Objectives
Describe the properties of acids by their
taste and effects on litmus paper and
universal indicator
Describe acidity, neutrality and alkalinity in
terms of the pH scale (whole numbers only)
Measure the pH of various common
household substances and food using
homemade pH indicator, litmus paper,
universal indicator and a pH meter

Properties of Acids
 Acids are present in everyday
items. Acids can be identified
by the following properties:
(a) Sour taste
Lemons, oranges and

grapefruits contain
an acid called citric acid
which gives them their sour
taste. Vinegar tastes sour
because it contains ethanoic
acid. foods containing acids

Properties of Acids
(b) Turns blue litmus paper red
When both red and blue litmus papers are placed in an

acidic solution (e.g. lemon juice), the blue litmus paper
turns red, while the red litmus paper remains red.
blue litmus turns red in acid while red

litmus paper remains unchanged

Properties of Acids
(c) Acids also produce colour change in universal
indicator. The table below shows the colour change
of the universal indicator when tested with some sample
substances which are acidic.

Colour changes of the universal indicator in
different acid conditions

The pH Scale
pH is a measure of the strength of an acidic or
alkaline solution.
The pH scale is a range of numbers from 0 to

14 that shows how acidic, alkaline or neutral a
substance is.
Neutral solutions have a pH of 7.
Acidic solutions have pH values of less than 7.

The pH Scale
 A solutionwith a lower pH is more acidic than one with
a higher pH.
 Alkalis have pH values of more than 7.
 A solution
with a higher pH is more alkaline than one
with a lower pH.

The pH scale
Activity Book Link

Activity 7.6
Testing for Acids

Indicators
Indicators can be used to test for the
presence of acids and alkalis.
An indicator will change colour depending

on whether the solution tested is acidic or
alkaline.
There are many types of indicators

commonly used in the laboratory to indicate
the pH of solutions.
Litmus indicator
 The commonly used litmus indicators
are the red and blue litmus.
 Litmus is a dye obtained from plants

and can be used as a solution or in
paper form.
 Blue litmus turn red in acidic

litmus solution and
solutions, and red litmus turn blue in litmus paper
alkaline solutions.
 In neutral solutions, both the red and

blue litmus will not change colour.

Natural indicators
Some flowers, vegetables and berries can be
used as natural indicators.
For example, the coloured juice extracted

from the red cabbage turns pink when tested
with acidic substances and green when tested
with alkaline substances.
Other examples include extracts from grape

peels and orchid flowers.

Natural indicators
orchid flowers are natural indicators

red cabbage juice is a natural indicator as it
changes colour in different pH
berries, grapes and are natural indicators

Universal indicator
 The universal indicator is a mixture of several
different types of indicators. It can show a variety
of colours depending on how acidic or alkaline a
substance is.
 Each colour corresponds to a pH value. The

universal indicator is used in the form of a solution or
a paper.
 ThepH of the acid of or alkali can be determined by

comparing the colour of the universal indicator
against the colour chart.
Universal indicator solution
and universal indicator paper

pH meter
 A pH meter is an instrument used to measure the pH
of a substance accurately.
 A pH meter consists of a pH probe which is connected

to a datalogger.
 A pH probe is placed in a solution to determine its pH

value and the pH value of the solution is recorded on
the datalogger.
 Among the four indicators, the pH meter gives the most

accurate pH reading of a solution.
pH meter can measure an
accurate pH reading of a solution


mixtures?
on the environment?

Objectives
Describe the characteristic properties of
food acids on the following items that are
commonly found at home
(i) metals ( e.g. cooking utensils )
(ii) bases ( e.g. antacids )
(iii) carbonates ( e.g. baking soda,
effervescent Vitamin C tablets)

Reaction of Food Acids with Metal
Utensils
Some common examples of acids found in food
are lemon and orange juice (citric acid), tea
(tannic acid) and soft drinks (carbonic acid).
lemons contain citric acid

soft drinks contain carbonic acid

Acid reaction with metals
 Acids
react with some metals to produce a salt and
hydrogen gas.
 For example, when some magnesium strips are added

to a test tube of lemon juice, bubbles can be observed
to form on the magnesium strips.
 The bubbles on the magnesium strips are hydrogen gas.
 The presence of hydrogen gas can be tested using a

lighted splint. Hydrogen gas will extinguish a lighted
splint with a “pop” sound.

Testing for hydrogen gas

Acid reaction with metals
 Thegeneral word equation to represent the reaction of a metal
with acid is:
acid + metal  salt + hydrogen gas
rusty utensil
 Most cooking utensils are made of metal.
 Over time, these utensils may become rusty. The rust can be
removed by soaking the rusty utensils in vinegar or rubbing them
with lemon slices.
 The acid in the vinegar or lemon will react with the rust to form
a soluble substance that can be easily washed off.
Reaction of Food Acids with Carbonates
 Acidsreact with carbonates to give off carbon
dioxide gas.
 Some examples of carbonates found in or daily life are

baking powder, egg shells, Vitamin C tablets and sea
shells.
 Forexample, when some egg shells are added to

vinegar, bubbles of gas can be observed to form on
the egg shells.
 The bubbles formed are carbon dioxide gas.

Testing for carbon dioxide
 Thepresence of carbon dioxide gas can be tested by
bubbling it into limewater.
 Ifcarbon dioxide gas is present, the limewater will turn

chalky.

 Vitamin C tablets consist  Baking powder contains

of an acid and a carbonate. sodium bicarbonate (baking
When the tablet is added to soda) and an acid. During
water, the acid and baking, the baking soda and the
acid present in the baking
carbonate dissolve and react
powder react to produce
to produce carbon dioxide carbon dioxide gas. This gas
gas which results in the helps to raise the cake and
fizzy bubbling effect makes it soft.
The general word equation to represent the
reaction of a carbonate with acid is:
acid + carbonate  salt + carbon dioxide

+ water

Reaction of Food Acids with Bases
 Acids react with bases to produce a salt and water.
 Basesdissolve in water to form alkalis. For

example, our stomach produces an acid which
helps us in the digestion of food.
 At
times if we eat too much and too fast, the acid
may flow backwards into our oesophagus.
 We may feel a burning sensation. This is called

acid reflux or heartburn.

Backflow of stomach acid into
oesophagus causes heart burn

Antacids
 Ifwe do not have regular
meals, the acids produced in
our empty stomach may cause
us to suffer from gastric pains.
 Over time, this may cause

damage to the inner walls of
the stomach. antacids neutralise
stomach acid
 Antacids, which contain a Activity Book Link

Activity 7.7
base, can be used to neutralise Properties of Acids
the excess acid. This process is
called neutralisation.


mixtures?
on the environment?

Objectives
State that neutralisation takes place when
an acid reacts with a base and the
products are salt and water only
State some applications of neutralisation
(e.g. action of tooth paste, fabric softener
and hair conditioner, controlling of pH in
soil, neutralising industrial wastes)
Relate pH within the mouth to its effect
on dental health

Neutralisation
 Neutralisation occurs when an acid reacts with a base to
produce a salt and water only.
 The general word equation to represent neutralisation is:
acid + base → salt + water
 For example, mixing sodium hydroxide and hydrochloric

acid produces two new substances, sodium chloride and
water.
 The word equation is:

Neutralisation
 If sulfuric acid is used, the word equation becomes:
 Sodium chloride and sodium sulfate are salts.
 Neutralisation reactions are important because

there are many useful daily applications for them.

Useful applications of neutralisation reactions in everyday
life

Useful applications of neutralisation reactions in everyday
life

Useful applications of neutralisation reactions in
everyday life

Useful applications of neutralisation reactions in
everyday life
Activity Book Link

Activity 7.8
Neutralising Chemical
Waste

7.1 How are substances extracted and separated

from mixtures?
on the environment?
Objectives
State some of the effects of phosphate
detergents (e.g. increase growth of algae
and water weeds) and acidic wastewater
on the rivers and seas
Understand the use of microbes in sewage
plants to treat the wastewater before they
are released to the rivers and seas

Effects of Untreated Sewage on the Environment




What are microbes and their uses?
 Microbes such as bacteria are nature’s “recyclers”.
 They can break down bodies of dead animals and plants into
simpler substances.
 Bacteria are very useful in the treatment of waste water

because they produce enzymes to break down the waste
substances into smaller and simpler substances.
 The bacteria population is also well regulated as they grow

quickly when there is a lot of “food” for them.
 When the “food” supplies decrease, the bacteria population

will decrease rapidly.

Microbes and their uses
magnified view of the

bacteria
scientists analysing bacterial colonies

multiplying on “waste materials” as their
source of food

Sewage treatment
 In sewage treatment plants, microbes such as aerobic bacteria are used to
decompose the waste sewage material.


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Module 5:

© Copyright Star Publishing Pte Ltd

7.1 How are substances extracted and separated

© Copyright Star Publishing Pte Ltd

© Copyright Star Publishing Pte Ltd

 The curry gravy is a rich

 For example, orange juice is made up

separated using separation

 For example, a mixture of salt and sand can be separated by

 We can obtain sand by filtration of the mixture and salt from

separating a mixture of salt and sand

© Copyright Star Publishing Pte Ltd

Some examples include:

© Copyright Star Publishing Pte Ltd

soup stock is added to water to make soup

© Copyright Star Publishing Pte Ltd

sugar is added to water when making tea

© Copyright Star Publishing Pte Ltd

detergent is dissolved in water

© Copyright Star Publishing Pte Ltd

 Carbon dioxide gas is also

which improves the taste

(c) Chlorine is dissolved

© Copyright Star Publishing Pte Ltd

 In the diagram on the right, the mixture

 The filter paper allows the liquid to

 In this case, sand left on the filter paper

© Copyright Star Publishing Pte Ltd

 When cooking pasta, the

filtering tea from insoluble

© Copyright Star Publishing Pte Ltd

Activity Book Link

Impurities are removed by passing the water

The filtered water can then undergo further

© Copyright Star Publishing Pte Ltd

 For example, salt can be water in a salt solution

 Solid salt will be left behind

© Copyright Star Publishing Pte Ltd

sugar blackens upon heating

 Sugar cannot be separated from sugar

© Copyright Star Publishing Pte Ltd

Activity Book Link

piles of salt in salt pans

Evaporation is used in salt mines. When

© Copyright Star Publishing Pte Ltd

 The change from a gas to a liquid is called condensation.

steam from boiling water condenses on

© Copyright Star Publishing Pte Ltd

distillation experimental setup

© Copyright Star Publishing Pte Ltd

Ethanol will be distilled first from the

Activity Book Link

© Copyright Star Publishing Pte Ltd

 Food colourings are often used to improve the appearance of our

 Chromatography can be used to test if the dyes in food

(b) When this end of the chromatography paper is soaked in a

Activity Book Link

separating ink using chromatography

© Copyright Star Publishing Pte Ltd