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Food Chemistry
 Distinguish
between pure substances and
mixtures.
 Compare homogeneous and heterogeneous
mixtures.
 Define solutions.
 Distinguish between a solute and solvent.
 Recognize water as a universal solvent.
 Understand the processes of solubility and
saturation.
Matter
 Anything that has mass and takes up space.
Physical Properties
 A characteristic that can be observed or measured
without changing the substance



Solid
Liquid
Gas
Chemical Properties
 The ability of a substance to react with other
substances
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 Made
of only one kind of material and has
definite properties
Elements
 Sodium, Carbon, Iron
Compounds
 Table salt, water, sugar
A
combination of two or more substances in
which each substance keeps at least some of
its original properties.
 Physically blended, not chemically.
Homogeneous
Mixtures
Heterogeneous
Mixtures
 The
same in every part of a given sample.
Examples: salt water, milk, air, cola
Another name for a homogeneous mixture:
Solution – one substance is dissolved in another
Solution
Solute
Solvent
SOLUTE

The substance that is
dissolved


Sugar
Salt
SOLVENT

The substance that
dissolves another
substance

Water
Water is recognized as a
universal solvent.
This can be a problem
with vitamins and
minerals dissolving in
cooking water.
 Individual
substances are dissimilar and can
be recognized by sight.
This is also known as “Immiscible”
Examples: salad, potato soup, Italian dressing
Unsaturated Solution:
 A solution that contains less solute than can
be dissolved in it at a given temperature.
Saturated Solution:
 A solution that contains all the solute that
can be dissolved at a given temperature.
 The
maximum amount of solute that can
dissolve in a given quantity of solvent at a
specific temperature.
 The
solubility of most solids dissolved in a
liquid increases as the temperature increases.
Example: Sugar dissolves faster in boiling water.
 The
solubility of gas decreases as the
temperature increases.
Example: A warm can of soda will go flat faster
than a cold can of soda.
 The
amount of solute in a solution affects
the temperature at which the solution boils
or freezes.
 The
more solute present in a solution, the
higher the boiling point and the lower the
freezing point.
Example: Ice cream is still soft in the freezer
because of the sugar dissolved in the water.
Your table now has 4 glasses. Add 4 different
solutions to the glasses and identify the type of
mixture as homogeneous or heterogeneous.
Glass # 1 – Place 1 drop of food coloring in your
glass of water and stir.
Glass # 2 – Add ¼ cup oil to the water.
Glass # 3 – Add ¼ cup vinegar the water.
Glass # 4 – Add ¼ cup vinegar to the oil.
Make Iced Tea using both cold and hot water.
 Compare the flavors and answer the questions to
review the scientific theme of the week.
