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Often substances are added to food to give it desired properties, these substances are called food additives. In this concept check we'll be exploring two different situations involving food additives. Topic 1: Flavoring Agents The flavor of a food comes from a combination of many different substances that interact with receptors on our tastebuds. Oftentimes food manufacturers will add specific flavor compounds to a food product to give it a particular flavor. Two common flavoring compounds are limonene (left) and vanillin (right). Limonene Vanillin CH, CH 1. Based on their molecular structures, which compound would be more likely to dissolve in water? Use the structures of the two molecules to justify your claim.

Often substances are added to food to give it desired properties, these substances are called food additives. In this concept check we'll be exploring two different situations involving food additives. Topic 1: Flavoring Agents The flavor of a food comes from a combination of many different substances that interact with receptors on our tastebuds. Oftentimes food manufacturers will add specific flavor compounds to a food product to give it a particular flavor. Two common flavoring compounds are limonene (left) and vanillin (right). Limonene Vanillin CH, CH 1. Based on their molecular structures, which compound would be more likely to dissolve in water? Use the structures of the two molecules to justify your claim.

Chemistry
Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
Section: Chapter Questions
Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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Often substances are added to food to give it desired properties, these substances are called food additives. In this concept check we'll be exploring two different situations involving food additives. Topic 1: Flavoring Agents The flavor of a food comes from a combination of many different substances that interact with receptors on our tastebuds. Oftentimes food manufacturers will add specific flavor compounds to a food product to give it a particular flavor. Two common flavoring compounds are limonene (left) and vanillin (right). Limonene Vanillin CH, CH 1. Based on their molecular structures, which compound would be more likely to dissolve in water? Use the structures of the two molecules to justify your claim.
Transcribed Image Text:Often substances are added to food to give it desired properties, these substances are called food additives. In this concept check we'll be exploring two different situations involving food additives. Topic 1: Flavoring Agents The flavor of a food comes from a combination of many different substances that interact with receptors on our tastebuds. Oftentimes food manufacturers will add specific flavor compounds to a food product to give it a particular flavor. Two common flavoring compounds are limonene (left) and vanillin (right). Limonene Vanillin CH, CH 1. Based on their molecular structures, which compound would be more likely to dissolve in water? Use the structures of the two molecules to justify your claim.
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