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3 marksPolymers

CSEC Chemistry · May/June 2011 · Paper 2 · Question 6(b)(i)

Meat is a source of protein and is often tenderized using natural or commercial tenderizers.

Explain how natural OR commercial tenderizers work when used to tenderize meat.

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Other parts of this question

  1. 6(a)Suggest a reason for this.[2 marks]
  2. 6(b)(ii)List ONE advantage and ONE disadvantage of using commercial tenderizers over natural tenderizers.[2 marks]
  3. 6(b)(iii)Baking soda, NaHCO₃, can also be used to tenderize meat. Suggest why this is possible.[2 marks]
  4. 6(c)(i)What colour change would you expect at the end point in BOTH cases?[1 mark]
  5. 6(c)(ii)Which sample, A or B, would require the LARGER volume of iodine? Explain your answer.[3 marks]
  6. 6(c)(iii)With reference to the oxidation number of iodine, explain whether vitamin C is acting as an oxidizing or a reducing agent when it reacts with iodine.[2 marks]

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