"Rational Use of Chemicals" Chemistry and Sustainable Development PPT Courseware (Safe Use of Food Additives in Lesson 2)

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"Rational Use of Chemicals" Chemistry and Sustainable Development PPT Courseware (Safe Use of Food Additives in Lesson 2)

Part One: Core Competency Development Goals

1. Understand the types, functions and precautions of common food additives, enhance the scientific attitude towards the use of food additives, and improve the social responsibility of the use of food additives.

2. Understand the structure and working principles of additives such as tartrazine, monosodium glutamate, leavening agent, and ascorbic acid, and enhance the ability of "macroscopic identification and microscopic analysis".

Rational use of chemicals PPT, part 2: knowledge sorting

1. Food additives

(1)Definition

Refers to the ________ or ________ added to food for the purpose of improving _________ and ________, ________, ________, as well as ________, ________ and processing technology.

(2)Classification

According to different ________, it can be divided into two categories: ________ and ________.

2. Common food additives

3.Basic principles for the use of food additives

(1) Food additives should meet the following basic requirements when used

① It should not cause any health hazard to the human body

② Food spoilage should not be covered up

③ Food additives should not be used to cover up quality defects in the food itself or in the processing process or for the purpose of adulteration, adulteration, or counterfeiting

④ The nutritional value of the food itself should not be reduced

⑤ Reduce the amount used in food as much as possible while achieving the desired effect.

(2) Food additives can be used under the following circumstances

①Maintain or improve the nutritional value of the food itself

②As a necessary ingredient or component of some special edible foods

③Improve the quality and stability of food and improve its sensory properties

④ Facilitate the production, processing, packaging, transportation or storage of food

(3) Food additive quality standards

In accordance with the provisions of GB 2760-2014 "National Food Safety Standards - Standards for the Use of Food Additives", the use of food additives should comply with corresponding quality standards.

Rational use of chemicals PPT, Part 3: Judgment of right and wrong

(1) Natural food additives are harmless to the human body, while synthetic ones are harmful ()

(2) Cyclamate is a food additive that increases the sweetness of food. In order to increase the sweetness of food, it can be used in large amounts ()

(3) Sodium carbonate can be used as a leavening agent for steamed buns, bread and other foods, because it decomposes when heated and produces gas to loosen the food ()

(4) Using salt brine and soy milk to prepare tofu utilizes the principle of protein colloid sedimentation ()

(5) Sodium nitrite is a food preservative with certain toxicity and oxidizing properties. If eaten by mistake, you can take vitamin C to detoxify ()

(6) Young children grow and develop quickly, and calcium is an indispensable nutrient for young children. Therefore, more calcium supplements such as calcium carbonate can be added to infant milk powder ()

(7) Sudan red and melamine are commonly used food additives that can adjust the color and nitrogen content of food ()

Rational use of chemicals PPT, part 4: understanding application

1. There are a dazzling array of foods in life, and many advertisements promote "no preservatives" and "zero additives." As a consumer, how do you understand such propaganda?

Note that there is an essential difference between "never preservatives" and "zero additions". "Never preservatives" is the quality commitment of the product, indicating that the manufacturer not only does not add any preservatives during the production of the product, but also The production raw materials used have been strictly reviewed and do not contain preservatives, achieving a true sense of being free of preservatives.

"Zero Addition" is a corporate behavioral commitment. It only indicates that the manufacturer does not add preservatives during the production and processing of the product, but it does not exclude the presence of preservatives in the production raw materials. However, some unscrupulous small manufacturers take advantage of consumers' lack of knowledge about preservatives and secretly change the concept of "preservatives". Even if they contain preservatives, they also mark "no preservatives" on the packaging to deceive consumers.

2. Ascorbic acid (vitamin C) is an antioxidant commonly used in canned fruits and beverages. It can be oxidized by oxygen to dehydroascorbic acid. The simplified structural formula of the two is as follows:

Answer the following questions:

(1) The name of the oxygen-containing functional group contained in the ascorbic acid molecule is _____________.

(2) 1 mol of ascorbic acid reacts with a sufficient amount of sodium to produce ______ mol of hydrogen.

(3) Write the chemical equation for ascorbic acid to be oxidized by oxygen to dehydroascorbic acid: ____________________________.

(4) Write the chemical equation for the hydrolysis of dehydroascorbic acid under the action of dilute H2SO4: ____________________________________.

Rational Use of Chemicals PPT, Part 5: Tracking and Strengthening

1. Which of the following descriptions of the functions and principles of food additives is incorrect?

A. Conducive to the transportation and storage of food

B. Maintain and improve the variety of food products

C. Improve and enhance sensory indicators such as color, aroma, and taste of food

D. Use "beef essence" to pass off pork as beef and sell it

2. Which of the following substances cannot be used as food additives

A.Gypsum B.Sodium nitrite

C. Vitamin C D. Sudan red

3. MSG is a commonly used flavor enhancer. Its structural abbreviation is: ____________. Which of the following descriptions of MSG is incorrect?

A. MSG can react with both hydrochloric acid and NaOH solution

B. MSG can be produced through fermentation using starch as raw material.

C. The more MSG you add when cooking, the more delicious the food will be and the healthier it will be.

D. Avoid adding MSG to alkaline foods

4. Both sodium carbonate and sodium bicarbonate can be used as food additives. Which of the following descriptions of their properties is incorrect?

A. When two substances of equal mass react with a sufficient amount of hydrochloric acid, sodium bicarbonate releases more CO2.

B. When two substances of equal amounts react with a sufficient amount of hydrochloric acid, sodium carbonate releases more CO2.

C. BaCl2 solution can be used to identify sodium carbonate and sodium bicarbonate solutions

D. NaHCO3 impurities in Na2CO3 can be removed by heating and burning.

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Update Time: 2024-07-02

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