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nature's chemistry Flashcards

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1
Q

saturated vs unsaturated

A

saturated compounds only contain C-C single bonds, unsaturated compounds contain at least one C-C double bond.

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2
Q

how do you test for unsaturation?

A

add bromine water, if the compound is unsaturated then it will quickly decolourise

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3
Q

what is an isomer?

A

compounds with the same molecular formula but different structural formulas

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4
Q

what is the functional group in alcohols called?

A

hydroxyl (OH)

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5
Q

primary, secondary and tertiary alcohols

A

primary: carbon attached to the functional group is only attached to one other carbon
secondary: carbon attached to the functional group is attached to two other carbons
tertiary: carbon attached to the functional group is attached to three other carbons

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6
Q

diols and triols

A

diol: alcohols with two OH groups
triol: alcohols with three OH groups

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7
Q

how does number of hydroxyl groups affect the alcohols?

A

more hydroxyl groups will result in a higher melting and boiling point due to the greater degree of hydrogen bonding.

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8
Q

what is the functional group in a carboxylic acid called?

A

carboxyl (COOH)

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9
Q

reactions that carboxylic acids have

A

+ metal oxide = salt + water
+ metal hydroxide = salt + water
+ metal carbonate = salt + water + carbon dioxide

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10
Q

ester link?

A

COO

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11
Q

how are esters produced and named?

A

produced from an alcohol and carboxylic acid.
first part of the name comes from alcohol, the second from the carboxylic acid e.g. ethanol + propanoic acid = ethyl propanoate

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12
Q

uses of esters

A

flavourings, fragrances, solvents

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13
Q

reactions to form and break esters

A

condensation forms esters, hydrolysis breaks them

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14
Q

what is a condensation reaction?

A

two molecules join together to form a bigger one, with the elimination of a small molecule, usually water.

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15
Q

what is a hydrolysis reaction?

A

breaking of a large molecule by the addition of water.

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16
Q

formation of edibles fats end oils

A

they’re formed from the condensation of glycerol with 3 fatty acid chains

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17
Q

explain the difference in melting points of fats and oils

A

oils have a higher degree of unsaturation and therefore prevents the chains packing together closely, so there are fewer LDFs and therefore have a lower melting point

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18
Q

why do we need fats and oils?

A

they’re a concentrated source of energy for us and are essential for the transport and storage of fat-soluble vitamins for our bodies

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19
Q

formation of soaps

A

produced by alkaline hydrolysis of edible fats and oils, which produces 3 fatty acid molecules and glycerol. the fatty acid molecules are then neutralised by an alkali, forming ionic salts, which we call soaps.

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20
Q

use of soaps

A

to remove non-polar substances like oil and grease

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21
Q

action of soaps

A

hydrophilic polar head enters the water, leaving the hydrophobic non-polar tail in the oil/grease. agitation of the mixture causes small ball-like structures form, and the negatively charged heads repel each other, preventing them from combining. this allows the oil/grease to be removed

22
Q

hard water

A

water containing high levels of dissolved metal ions.
scum (insoluble precipitate) is commonly found in areas with hard water.

23
Q

detergents

A

do not form scum with hard water

24
Q

what do emulsifiers do?

A

prevent polar and non-polar substances from separating into layers

25
Q

structure of emulsifiers

A

one or two fatty acid chains attached to glycerol

26
Q

how emulsifiers work

A

there are spare hydroxyl groups, which means there is a non-polar, hydrophobic part which can dissolve in oil/grease, and a polar, hydrophilic part which can dissolve in water

27
Q

role of proteins

A

major structural materials of animal tissues, essential for the maintenance and regulation of life processes

28
Q

what are proteins made from?

A

amino acids

29
Q

groups in an amino acid

A

an amino group (NH2) and a carboxyl group (COOH)

30
Q

how are proteins formed?

A

the amino group on one amino acid and the carboxyl group of another join together, with the elimination of water (condensation reaction)

31
Q

peptide link

A

CONH

32
Q

essential amino acids

A

required by the body but have to obtained through the diet

33
Q

what happens to proteins during digestion?

A

they’re broken down via enzyme hydrolysis

34
Q

protein shape

A

can form spirals, sheets, and other complex shapes. they are kept in these shapes by intermolecular (hydrogen) bonding

35
Q

what happens to proteins when they’re heated?

A

intermolecular bonds are broken which denatures the protein, which causes the texture of food to change

36
Q

oxidation (ratio)

A

increases oxygen to hydrogen ratio

37
Q

reduction (ratio)

A

reduces oxygen to hydrogen ratio

38
Q

oxidation of alcohols

A

primary alcohol - aldehyde - carboxylic acid
secondary alcohol - ketones cannot be oxidised
tertiary alcohols cannot be oxidised

39
Q

oxidising agents + colour changes

A
  • hot copper oxide (black to brown)
  • acidified dichromate solution (orange to green)
  • Fehling’s solution (blue to brick red)
  • Tollen’s reagent (forms silver mirror)
40
Q

what can oxidising agents be used to identify?

A

aldehydes (not ketones)

41
Q

why can’t tertiary alcohols be oxidised?

A

branch attched to carbon attached to hydroxyl group means =O can’t be formed

42
Q

aldehydes vs ketones

A

both have carbonyl groups (=O), but aldehyes have it on the end of the molecule, ketones have it in the middle

43
Q

uses of aldehydes

A

have distinct flavours and aromas so are used in food products or essential oils

44
Q

what happens when food reacts with oxygen?

A

oxygen from the air reacts with edible oils, giving them a rancid flavour

45
Q

antioxidants

A

molecules that prevent unwanted oxidation from occurring by being oxidised in their place (they are reducing agents)

46
Q

essential oils

A

concentrated extracts of volatile, non-water soluble aroma compounds which come from plants.
used in perfumes, cosmetic products, flavourings, and cleaning products

47
Q

what are terpenes made from?

A

isoprene units bonding together

48
Q

effect of UV light on the body

A

breaks bonds, causing sunburn, ageing, and cancer

49
Q

what is a free radical

A

atom/molecule that is highly reactive as it has an unpaired electron

50
Q

steps in a chain reaction

A
  1. initiation (free radicals on right)
  2. propagation (free radicals on both sides
  3. termination (free radicals on left)
51
Q

free radical scavengers

A

molecules that react with free radicals to form stable molecules to prevent any unwanted chain reactions from occurring.

higher chemistry (3 decks)

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