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1 markStructure and Bonding

CSEC Chemistry · May/June 2010 · Paper 2 · Question 6(b)(ii)

Egg white is a transparent liquid in its natural state.

What is the effect of heat on the protein of the egg?

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Other parts of this question

  1. 6(a)Give TWO reasons why humans may need to cook their food.[2 marks]
  2. 6(b)(i)What does egg white look like when it is cooked?[1 mark]
  3. 6(c)(i)Select the method by which the lamb will take the LONGEST to cook.[1 mark]
  4. 6(c)(ii)Outline the principles involved in the functioning of the pressure cooker.[2 marks]
  5. 6(c)(iii)Suggest TWO benefits of using the pressure cooker in Method 3.[2 marks]
  6. 6(c)(iv)Explain how the pineapple functions in cooking the lamb in Method 2. How does this differ from the use of the pressure cooker in Method 3?[4 marks]
  7. 6(c)(v)Explain how heat affects the Vitamin C in the pineapple.[2 marks]

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