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Nature's Chemistry Flashcards

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1
Q

Polarity of hydrocarbons

A

Non polar

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2
Q

What is organic chemistry?

A

Basically the study’s of compounds containing carbon (with the exclusion of oxides and carbonates)

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3
Q

What are the names and chemical formulas for the first 8 alkanes?

A

Methane - CH4

Ethane - C2H6

Propane - C3H8

Butane - C4H10

Pentane - C5H12

Hexane - C6H14

Heptane - C7H16

Octane - C8H18

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4
Q

What’s the general formula for the alkane series?

A

CnH2n+2

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5
Q

What’s an isomer?

A

Molecules that have the same chemical formula but different structures

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6
Q

What’s an alcohol?

A

A carbon compound that contains the hydroxyl functional group (OH)

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7
Q

Names and formulas for the first 8 alcohols

A

Methanol - CH3OH

Ethanol - C2H5OH

Propanol - C3H7OH

Butanol - C4H9OH

Pentanol - C5H11OH

Hexanol - C6H13OH

Heptanol - C7H15OH

Octanol - C8H17OH

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8
Q

General formula for the alcohols

A

CnH2n+1OH

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9
Q

What is an organic compound?

A

Compound which molecules contain chains of carbon atoms

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10
Q

Describe the flame produced when ethanol burns

A
  • light blue
  • v flammable
  • no smoke
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11
Q

Why is ethanol not ionic?

A

It does not conduct electricity when molten or dissolved in solution

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12
Q

What functional group is found in carboxylic acids?

A

Carboxyl

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13
Q

What is methanoic acid also known as?

A

Formic acid

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14
Q

Where is methanoic acid found?

A

Ant stings and bee venom

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15
Q

Where is ethanoic acid found and used in?

A
  • vinegar

* in the production of plastic and pharmaceuticals

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16
Q

What is ethanoic acid also known as?

A

Acetic acid

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17
Q

Dehydration and hydration result in ____ molecule

A

Still one

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18
Q

Condensation results in ___ _____ molecules

A

Two separate

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19
Q

When are esters made?

A

When an alcohol and carboxylic acid react together

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20
Q

What would form when ethanol and ethanoic acid react?

A

The ester ethyl ethanoate
+
Water

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21
Q

What by product is formed in an ester reaction?

A

Water

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22
Q

What type of chemical is taking place when an ester is formed?

A

Condensation reaction

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23
Q

What’s the ester link?

A

The link formed between the carboxyl and hydroxyl groups once water is removed

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24
Q

Explain what the most suitable method of hearing should be used in the making esters reaction

A

Water bath - chemicals v flammable so not a gd idea to burn over Bunsen

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25
Q

What’s the catalyst in the making esters reaction?

A
  • concentrated sulphuric acid
  • specifically the H+ ions
  • help remove water
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26
Q

What’s the purpose of the paper towel soaked in cold water in the making esters reaction?

A
  • wet paper = condenser

- cools down the evaporating has so it turns back into liquid and drops back into the boiling tube so none is lost

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27
Q

What’s the purpose of the ceramic wool plug in the making esters reaction?

A
  • stop fumes/ester/ acid/alcohol escaping

* safety

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28
Q

Esters can be split by a ____ reaction to form an alcohol and a _____ ___

A

Hydrolysis

Carboxylic acid

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29
Q

How is hydrolysis usually carried out?

A

By heating in the presence of a dilute acid.

The hydrogen ions catalyse the hydrolysis

Reversible

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30
Q

How can you increase the yield of an ester?/ complete hydrolysis of esters?

A

If the ester is added to a strong alkali eg NaOH and heated under reflux the process can be completed.

ALKALINE HYDROLYSIS

Not reversible

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31
Q

What is produced from the complete hydrolysis of esters?

A

The alcohol and salt of the carboxylic acid

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32
Q

How can the products of ester hydrolysis be separated?

A

Through distillation.

The alcohol will be distilled off and the salt of the acid will be left in the flask.

The salt solution can then be acidified with HCl and the salt is converted to carboxylic acid.

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33
Q

Ester uses?

A
  • fragrances
  • flavourings
  • aspirin (is an ester)
  • nail polish/ paint (solvents)
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34
Q

How do esters work as solvents in paint and nail polish?

A

Keeps liquid and then evaporated out and leaves dry coloured compounds

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35
Q

What medicine is an ester?

A

Aspirin

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36
Q

What are fats?

A

Esters formed from 1 molecule of glycerol and 3 molecules of (usually saturated) long chain carboxylic acids

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37
Q

Are fats saturated or unsaturated?

A

Saturated

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38
Q

Fats have melting points ___ enough to be ___ at room temperature

A

High

Solid

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39
Q

What are oils?

A

Esters formed from one molecule of glycerol and three molecules of (usually unsaturated) carboxylic acids.

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40
Q

Are oils saturated or unsaturated?

A

Unsaturated

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41
Q

Oils have melting points ___ enough to be ____ at room temperatures

A

Low

Liquids

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42
Q

Fats and oils provide a high source of ___ and help make you feel ___ for longer

A

Energy

Fuller

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43
Q

What are fats and oils source of?

A

Fat soluble minerals and essential fatty acids

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44
Q

Sources of fats and oils?

A

Veg - Olive oil, rapeseed oil

Animal - lard

Marine - cod liver oil

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45
Q

Fats and oils provide essential ___ and ___ acids

A

Vitamins

Fatty

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46
Q

How is vitamin D produced?

A

By our skin when exposed to sunlight

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47
Q

How must us Scots get vitamin D?

A

Rely on consuming foods such as fish, eggs, milk and meat as these contain fats and oils which store vitamin D

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48
Q

How can a vitamin D deficiency affect you?

A

Affect mental health

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49
Q

What has caused the increased popularity and use of rapeseed?

A

Used for cooking and producing biodiesel

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50
Q

Under cold conditions what happens to some vegetable oils?

A

Become cloudy and begin to solidify

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51
Q

How are fats and oils formed?

A

By a condensation reaction between glycerol with carboxylic acid molecules

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52
Q

Chemical name for glycerol?

A

Propan-1,2,3-triol

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53
Q

Glycerol is a tri_____

A

Triglyceride

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54
Q

What shape do fats and oils form?

A

A tuning fork shape with the limbs of 3 hydrocarbon chains

          \_\_\_\_\_\_\_\_\_
         | —-——|
         |\_\_\_\_\_\_\_\_\_
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55
Q

What holds fat/oil molecules together?

A

London Dispersion Forces

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56
Q

When the fat is heated the Van der Waal’s attractions are easily ____ causing the fat to ___

A

Broken

Melt

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57
Q

What’s hardening?

A

The process of hydrogenating an oil to produce a more solid compound

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58
Q

What’s hydrogenation?

A

The addition of hydrogen to an unsaturated compound eg hydrogenation converts alkenes to alkanes and oils to fats

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59
Q

How are oils converted to fats?

A

But the use of hydrogen

A nickel catalyst is used during this reaction

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60
Q

Fats and oils are ____ in water

A

Insoluble

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61
Q

We refer to fats and oils as h______

A

Hydrophobic

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62
Q

What does hydrophobic mean?

A

Molecules or parts of molecules which repel water and will not bond to water

63
Q

Polarity of fats and oils?

A

Non polar

64
Q

Why are fats and oils non polar?

A

They contain no polar OH groups or other ions that could bond to water

65
Q

Vitamins can be ___ soluble or ___ soluble

A

Fat or water

66
Q

What are soaps formed from?

A

Fats and oils by treating them with an alkali such as sodium or potassium hydroxide

This causes alkaline hydrolysis of the 3 ester links in the fat or oil

The products of this reaction are glycerol and the sodium or potassium salt of the acid.

This salt is ‘soap’

67
Q

What is soap?

A

Salts of fatty acids.

Soaps have an ionic head that is water soluble and a covalent tail which is soluble in oil

68
Q

Structure of soap?

A

1) an ionic head (carboxylate ion) which is water soluble

1) A covalent hydrocarbon tail which is soluble in oil/grease

69
Q

The covalent tail of soap is a ___ ____ hydrocarbon chain: this causes is to bond easily to the ___ material on skin or fabric

A

Non polar

Greasy

70
Q

The soap tail is _____ and therefore does not bond to ___

A

Hydrophobic

Water

71
Q

The ionic head of soap is attracted to the polar covalent ___ molecules and is therefore _____

A

Water

Hydrophilic

72
Q

What does the covalent tail bonding to grease and the ionic head bonding to water result in?

A

Globules of grease being dispersed in water

73
Q

What’s ‘hard water’?

A

Contains dissolved calcium and magnesium ions

74
Q

What does hard water form when it mixes with soap?

A

A precipitate rather than a soapy lather

75
Q

What does the precipice formed from hard water leave?

A

A ‘scum’

76
Q

What’s soapless detergent?

A

Has a soap like structure but will not form a precipitate when mixed with hard water

77
Q

What’s an emulsion?

A

A mixture of liquids where small droplets of one liquid are dispersed in another liquid

Brings substances together/ Stops them separating out into layers

78
Q

Example of an emulsion?

A

Grease particles mixed in soapy water

79
Q

Example of emulsifiers in food?

A

Milk contains natural emulsifiers such as sodium caseinate and phospholipids which help the fatty components to disperse throughout the water in milk

80
Q

What is a monoglyceride?

A

The structure has just one OH reacted with a fatty acid forming an ester. The other 2 remain free

81
Q

How can a monoglyceride act as an emulsifier?

A

As the OH groups are polar allowing the fatty acid to dissolve in water, while the fatty acid is non polar allowing it to be soluble in oil

82
Q

Why are proteins essential for human survival?

A

They provide the major structural material of animal tissue and play a big role in the maintenance and regulation of life

83
Q

Example of a protein?

A

Enzymes

84
Q

Proteins contain ____

A

Nitrogen

85
Q

What will a protein break down into when hydrolysed?

A

Amino acids

86
Q

What functional groups are found in amino acids?

A

Anime group

H2N

Carboxyl group

87
Q

What happens when amino acids join together and what type of reaction is this?

A

The amino group joins with a hydroxyl group of another amino acid to form an amide link and a water molecule

This is a condensation reaction

88
Q

Amide link structure?

A

O H
|| |
-C—N-

89
Q

Amide links are also known as what?

A

Peptide links

90
Q

The reaction for making proteins is usually referred to as what?

A

Condensation polymerisation

91
Q

What can proteins be referred to as?

A

Polyamides

92
Q

When does the breakdown of proteins occur?

A

During digestion

93
Q

Describe the breakdown of proteins during digestion.

A

An enzyme hydrolysis reaction takes place, the peptide bond is broken by water molecules to produce amino acids

94
Q

What are essential amino acids?

A

Amino acids which cannot be synthesised by the body and so must be consumed

95
Q

Why are chemical reactions important in cooking?

A

So:
• the flavours in the raw food are not destroyed by the cooking process

  • any flavours locked in the food are released when cooking
  • the cooking process creates new compounds that add to the flavour of foods
96
Q

Why do people with a blocked nose have a dampened sense of taste?

A

Tasting food involves smelling the flavour molecules as well

97
Q

What is meant by a molecules volatility?

A

How easily it evaporates

98
Q

Where is the flavour molecule limonene found?

A

Lemons and oranges

99
Q

Capsaicin, the flavour of hot chilli peppers, is ____ in water

A

Insoluble

100
Q

Why will drinking water not reduce burning in the mouth from a spicy meal?

A

Capsaicin is insoluble in water therefore it will not remove the molecule from your mouth

101
Q

What should you drink to reduce burning from a spicy meal?

A

Milk - contains proteins which can act as emulsifiers

This will help the capsaicin mix with water and be removed from your mouth where it is making the nerves tingle

102
Q

If the molecular mass is under ___ they are volatile and larger molecules over ___ are less likely to be volatile

A

300

103
Q

Why is undecanal more volatile than citronellol?

A

Unlike citronellol it does not have an OH group and cannot form hydrogen bonds therefore it’s intermolecular bonds are much weaker causing it to be more volatile

104
Q

Asparagus cooking tips?

A
  • flavour molecules in asparagus are water soluble

* therefore steaming or boiling asparagus in water is not recommended

105
Q

Broccoli cooking tips?

A
  • broccoli contains flavour molecules that are oil soluble

* therefore to prevent the flavour escaping it is better to cook broccoli by steaming or boiling in water

106
Q

Egg whites contain proteins; these proteins are able to ___ bond work themselves and the other protein molecules around them

A

Hydrogen

107
Q

Why are egg white proteins able to hydrogen bond to themselves?

A

Bc of the polar C=O and N-H groups of the amide links

108
Q

What are the two types of proteins?

A
  • globular

* fibrous

109
Q

What’s the shape of an enzyme due to?

A

The folding and twisting of protein molecules

110
Q

The proteins in egg whites are ____ proteins

A

Globular

111
Q

What do the protein chains in egg whites do?

A

Wrap around each other and form a ball of molecules

The structure is held together by the hydrogen bonds

112
Q

What happens to the hydrogen bonds between proteins in egg whites when we cook them?

A

Heat energy breaks these hydrogen bonds between the protein chains causing them to unfold

113
Q

What’s denaturing?

A

When the hydrogen bonds between protein chains break causing them to unfold

114
Q

What is the protein collagen?

A

A thin film in meat which holds the layers of muscle together

115
Q

What does collagen do?

A

Helps keep muscles attached together and to the bone

116
Q

What causes collagens tough structure?

A

It has protein molecules which wrap around in spirals

117
Q

What happens to collagen in meat when cooked and at what temperature?

A

When the meat is cooked the heat causes the proteins to unwind which changes the shape and makes the molecule less tough

Meats must be heated to above 60*C for this change to occur

118
Q

What gas is used in food packaging?

A

An inert gas (commonly nitrogen)

119
Q

Why is food not packaged in air?

A

As aid contains moisture and oxygen that can spoil the food

120
Q

Why is nitrogen used in food packaging?

A

It will not react with the food

121
Q

What happens when food is exposed to oxygen?

A

It will begin to oxidise and become spoiled

122
Q

How can you tell an apple has oxidised?

A

If you cut it and the skin turns brown

123
Q

What’s an oxidation reaction?

A

One in which one of the atoms of ions loses electrons

124
Q

What are the three types of alcohol?

A

Primary

Secondary

Tertiary

125
Q

Position of the OH group in primary alcohols?

A

Joined to the end of the carbon chain

126
Q

Position of the OH group in secondary alcohols?

A

Joined to an intermediate carbon atom

127
Q

Position of the OH group in tertiary alcohols?

A

Joined to an intermediate carbon atom which also has a branch attached

128
Q

Which alcohols can undergo oxidation?

A

Primary and secondary

129
Q

Example of an oxidising agent?

Colour change?

A

Acidified potassium dichromate

From orange to blue-green

130
Q

What are aldehydes?

A

• Carbon compounds which contain -CHO functional group

131
Q

What are aldehydes formed by?

A

By the oxidation of primary alcohols

132
Q

What do aldehydes oxidise to produce?

A

Carboxylic acids

133
Q

What are ketones?

A

Carbon compounds which contain the carbonyl group (C=O)

134
Q

What are ketones formed from?

A

The oxidation of secondary alcohols

135
Q

Can ketones be oxidised?

A

They cannot be oxidised using mild oxidising agents

136
Q

When naming branches aldehydes and ketones what takes priority over the position of a branch?

A

The position of a functional group

137
Q

What do the names of aldehydes end in?

A

-anal

hehehehhe

138
Q

What do the names of ketones end in?

A

-one

139
Q

Example of an oxidising agent for an aldehyde?

Colour change?

A

Tollens’ reagent

Colourless —> silver

140
Q

What is an acid which ionises completely in water known as?

A

A strong acid

Eg
HCl(aq) —> H+(aq) + Cl-(aq)

141
Q

Why are carboxylic acids known as ‘weak’ acids?

A

They will partially ionise when added to water

142
Q

What do carboxylic acids produce when reacted with bases? (Metal carbonates etc)

A

Salts containing the carboxylate ion (COO-)

143
Q

What would ethanoic acid and sodium hydroxide react to produce?

A

Sodium ethanoate and water

144
Q

What are the salts of carboxylic acids commonly used as?

A

Preservatives in the food industry

Eg calcium propanoate prevents the growth of moulds which would spoil food

Sodium benzoate is added to soft drinks

145
Q

Carboxylic acids can be ____ to form aldehydes and alcohols

A

Reduced

146
Q

Oxidation of an alkanol or alkanal results in an ___ in the oxygen:hydrogen ratio

A

Increase

147
Q

A reduction would ____ the oxygen:hydrogen ratio in alkanols or alkanals

A

Decrease

148
Q

Oxidation occurs when there is an ____ in the oxygen to hydrogen ratio

A

Increase

149
Q

Reduction occurs when there is a ____ in the oxygen to hydrogen ratio

A

Decrease

150
Q

Example of a flavour molecule aldehyde

A

Cinnamaldehyde in cinnamon

151
Q

What can be added to a food to prevent it spoiling once the packaging is opened?

A

An antioxidant

152
Q

What’s a common antioxidant?

A

Absorbic acid (Vitamin C)

153
Q

How do antioxidants work?

A

They readily undergo oxidation and save the food from oxidising

Higher Chemistry (2 decks)

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