A-Level ChemistryYear 2016Q6
Page 04 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 water? O C H CH CH CH2 CH2 CH CH H2C CH3 C C CH O C H3C CH3 O O H C 3 S CH2 CH2 CH N C O O A B C D H H H H C C C C C C O H H C H O H O CH3 H 7. vegetable oil vegetable fat Which of the following reactions brings about the above change? A Hydrolysis B Condensation C Hydrogenation D Dehydrogenation
Paper Source:NH_Chemistry_all_2016.pdf
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Exam Specification Info
This question is part of the UK A-Level Chemistry syllabus. In the actual exam, structured questions typically require linking specific keywords to gain full marks. Applaa helps you drill these topics.
Syllabus levelAdvanced Level (A-Level)
SubjectChemistry
Official MarksVariable (2–6 marks)