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H Chemistry > Unit 2 > Flashcards

Unit 2 Flashcards

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1
Q

Main uses of esters

A

Perfumes

Solvents

Flavourings

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2
Q

Perfumes

Solvents

Flavourings

A

Main uses of esters

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3
Q

Appearance of esters

A

Colourless liquid

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4
Q

Smell of esters

A

Sweet/fruity or nail varnish

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5
Q

Sweet/fruity or nail varnish

A

Smell of esters

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6
Q

Solubility of esters in water

A

Insoluable

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7
Q

Why are esters able to dissolve many compounds that arent soluable in water

A

Esters are not very polar, water is polar

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8
Q

Esters as solvents

A

Volatile
Low bps

Useful when rapid evaporation of solvents is required

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9
Q

Volatile
Low bps

Useful when rapid evaporation of solvents is required

A

Esters as solvents

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10
Q

Ester used as the solvent in nail varnish

A

Ethyl Ethanoate

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11
Q

Ethyl ethanoate

A

Ester used as the solvent in nail varnish

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12
Q

When is an ester formed

A

Esterfication.
When an alcohol and carboxylic acid react

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13
Q

What forms by esterfication
When an alcohol and carboxylic acid react

A

An ester

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14
Q

Alcohol + carboxylic acid —>

A

Alcohol + carboxylic acid —> ester + water

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15
Q

—> ester + water

A

Alcohol + caboxylic acid

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16
Q

Where does the first part of an esters name come from

A

The alcohol

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17
Q

What part of an esters name comes from the alcohol

A

The first part

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18
Q

What part of an esters name comes from the carboxylic acid

A

Second part

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19
Q

Where does the second part of an esters mare come from

A

The carboxylic acid

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20
Q
  • Anol
A

-yl

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21
Q

-yl

A
  • Anol
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22
Q

-Ic acid

A
  • Ate
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23
Q
  • Ate
A
  • Ic acid
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24
Q

Alcohol functional group

A
  • OH
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25
Q

Hydroxyl functional group

A
  • OH
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26
Q

What molecules have a hydroxyl group

A

Alcohols

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27
Q

Carboxylic acid functional group

A

Carboxyl functional group, COOH

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28
Q

What molecules have carboxyl functional group, COOH

A

Carboxylic acids

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29
Q

Carboxyl functional group

A

COOH

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30
Q

The formation of an ester is a _______ reaction

A

Reversible

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31
Q

Esterfication is a ________ reaction

A

Condensation

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32
Q

What is produced in the formation of an ester

A

Water

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33
Q

How can we tell esterfication is a condensation reaction

A

Water produced

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34
Q

Ester link

A

COO or OOC

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35
Q

COO or OOC

A

Ester link

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36
Q

To make an ester, what must be removed from the hydroxyl group of the alcohol

A

A hydrogen atom

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37
Q

To make an ester, what must a hydrogen atom be removed from

A

The hydroxyl group of the alcohol

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38
Q

What combine to make water in the formation of en ester

A

The hydrogen atom and -OH of the acid

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39
Q

Condensation reaction

A

Two molecules join and produce a larger molecule while eliminating a smaller one

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40
Q

Two molecules join and produce a larger molecule while eliminating a smaller one

A

Condensation reaction

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41
Q

Hydrolysis

A

A reaction in which a molecule is split up by the chemical action of water

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42
Q

A reaction in which a molecule is split up by the chemical action of water

A

Hydrolysis

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43
Q

what happens when an ester is hydrolysised

A

An alcohol and a carboxylique acid are formed

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44
Q

What happens to produce an alcohol and a carboxylique acid are formed

A

Hydrolysis

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45
Q

Opposite of condensation reaction

A

Hydrolysis

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46
Q

Hydrolysis

A

A water molecule is added and breaks up the structure

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47
Q

What type of reaction is condensation

A

Forward

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48
Q

What type of reaction is hydrolysis

A

Reverse

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49
Q

Fats and oils are used _________________ to provide us with _______

A

Fats and oils are used in our diets to provide us with energy

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50
Q

_______ are used in our diets to provide us with energy

A

Fats and oils

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51
Q

Heating fats results in

A

Oils

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52
Q

Cooling oils results in

A

Fats

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53
Q

Fats are examples of _____

A

Esters

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54
Q

Solubility of fats and oils

A

insoluable in water

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55
Q

3 sources of fats and oils

A

Animal fat

Vegetable oil

Marine oil

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56
Q

Examples of animal fat

A

Dripping, lard, tallow

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57
Q

Dripping, lard, tallow

A

Examples of animal fat

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58
Q

Olives, seeds such as peanut, corn

A

Examples of sources of vegetable oil

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59
Q

Examples of sources of marine oil

A

Cod liver, mackerel, sardine, herring

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60
Q

Cod liver, mackerel, sardine, herring

A

Examples of sources of marine oil

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61
Q

Examples of sources of vegetable oil

A

Olives, seeds such as peanut, corn

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62
Q

All fats and oils are naturally occurring what

A

Esters

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63
Q

When are fats and oils formed

A

Condensation reactions between the alcohol glycerol and fatty acids

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64
Q

Systematic name for glycerol

A

Propane- 1, 2, 3- Tirol

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65
Q

Propane- 1, 2, 3- Tirol

A

Glycerol

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66
Q

State of oils at room temp

A

Liquid

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67
Q

State of fats at room temp

A

Solid

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68
Q

Oils contain more ____________ than fats

A

Oils contain more C=C bonds than fats

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69
Q

____ contain more C=C bonds than _____

A

Oils contain more C=C bonds than fats

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70
Q

Saturation

A

Presence of C=C bonds

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71
Q

Presence of C=C bonds

A

Saturation

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72
Q

What does saturation explain in fats and oils

A

The difference in MPs

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73
Q

More C=C bonds
v

A

More C=C bonds
v
More unsaturated

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74
Q

More unsaturated
v

A

More C=C bonds
v
Lower melting points

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75
Q

What do C=C bonds do to long fatty acid chains and molecules shape

A

Distort the long fatty acid chains

Molecule cannot pack closely together

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76
Q

What distorts the long fatty acid chains

Molecule cannot pack closely together

A

C=C bonds

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77
Q

What means that fat molecules can pack closely together

A

Less distortions as lack of C=C bonds

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78
Q

Result of less distortions as lack of C=C bonds

A

Increased BPs

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79
Q

Results of saturation on fat molecules

A

Pack closely together

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80
Q

Why do fats have increased BPs

A

They can pack closely together

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81
Q

Comparison of LDFs in fats and oils

A

The poorer packing in oils makes LDFs between the oil molecules weaker than fat molecules

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82
Q

How to increase the MP of an oil

A

Addition reaction between the double bond and hydrogen can take place

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83
Q

What does an addition reaction between the double bond and hydrogen can take place mean for the oil

A

Reduces unsaturation and causes hardening

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84
Q

Testing for unsaturatation

A

Bromine solution will quickly discolour when it reacts work unsaturated compounds

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85
Q

What will quickly discolour when it reacts work unsaturated compounds

A

Bromine solution

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86
Q

Fats and oils are esters, formed from a condensation reactions between the alcohol _______and different long chain _______ _______ (______ _____)

A

Fats and oils are esters, formed from a condensation reactions between the alcohol glycerol and different long chain carboxylic acids (fatty acids)

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87
Q

______________ are esters, formed from a condensation reactions between the alcohol glycerol and different long chain carboxylic acids (fatty acids)

A

Fats and oils are esters, formed from a condensation reactions between the alcohol glycerol and different long chain carboxylic acids (fatty acids)

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88
Q

Parent alcohol for au fats foils

A

Glycerol, propone-1,2,3 - triol

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89
Q

How many hydroxyl functional groups does glycerol have

A

3

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90
Q

What does glycerol have 3 of

A

Hydroxyl functional groups

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91
Q

Fatty acids

A

Long chain carboxylic acids ranging from C4 to C28

Eg stearic acid

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92
Q

Long chain carboxylic acids ranging from C4 to C28

Eg stearic acid

A

Fatty acids

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93
Q

The fatty acid molecules can be what

A

Saturated or unsaturated

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94
Q

Fats and ails formed from glycerol are known as what

A

Triglycerides or triesters

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95
Q

Triglycerides or triesters

A

Fats and oils

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96
Q

Each hydroxyl group can combine chemically with ________________

A

Each hydroxyl group can combine chemically with one carboxylicacid

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97
Q

3 carboxylie acids can react with what

A

A triester or triglyceride

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98
Q

How many acids can react with one triester

A

3

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99
Q

Hydrolysis of a fat/oil produces….

A
  • 3 fatty acid molecules
  • I glycerol molecule
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100
Q

What produces….

  • 3 fatty acid molecules
  • I glycerol molecule
A

Hydrolysis of fat

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101
Q

Effect of more carbon double bonds on fatty acids

A

More bent shape

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102
Q

Effect of more unsaturation on fatty acids

A

More bent shape

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103
Q

General formula for saturated carboxylic acids

A

CnH2n+1COOH

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104
Q

CnH2n+1COOH

A

General formula of saturated carboxylic acids

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105
Q

More carbon double bonds means ____ hydrogens

A

Less

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106
Q

Ester link

A

COO or OOC

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107
Q

COO or OOC

A

Ester link

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108
Q

Ester link also known as

A

Carboxylate

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109
Q

In glycerides, the fatty acid groups can be what 3 things

A

All different

Two the same

All the same

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110
Q

What do all proteins contain

A

Carbon hydrogen oxygen nitrogen

Some also contain sulfur

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111
Q

How do plants obtain C H and O

A

From carbon dioxide and water

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112
Q

How do animals obtain proteins

A

By eating plants or other animals

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113
Q

What happens to proteins we eat

A

They are converted into desireable proteins

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114
Q

What are proteins molecularly

A

Polymers

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115
Q

What are amino acids molecularly

A

Monomers

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116
Q

What do amino acids build

A

Proteins

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117
Q

What make up proteins

A

Amino acids

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118
Q

Amino acids functional groups

A

Amine group

Carboxyl group

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119
Q

Amine group

A

-NH2

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120
Q

-NH2

A

Amine group

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121
Q

What parts of the amino acids link to form peptide links

A

Co of carboxyl group

And

NH of amine group

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122
Q

What type of reaction is protein synthesis

A

Condensation

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123
Q

What things join to form water in protein synthesis

A

OH of Carboxyl group

H of amine group

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124
Q

What join together amino acids

A

Peptide/amide links

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125
Q

Peptide/amide link

A
  • CONH
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126
Q
  • CONH
A

Peptide/amide link

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127
Q

Digestion

A

What happens to the foods we have eaten that provides the chemical which our bodies require

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128
Q

What happens to the foods we have eaten that provides the chemical which our bodies require

A

Digestion

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129
Q

Protein digestion

A

Hydrolysis of protein molecule in our food to form amino acids

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130
Q

What are too large to pass through the walls of your gut

A

Protein molecules

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131
Q

What can’t pass through the walls of your gut

A

Proteins as they are too large

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132
Q

What are small enough to pass through the gut wall

A

Amino acids

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133
Q

Essential amino acids

A

There are 10 amino schools that humans cannot construct

They are essential in the diet

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134
Q

There are 10 amino schools that humans cannot construct

They are essential in the diet

A

Essential amino acids

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135
Q

What controls protein digestion

A

Enzymes

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136
Q

What bond breaks when protein is hydrolysised

A

C-N

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137
Q

What bonds to the C of the peptide link in protein hydrolysis

A

it becomes COOH

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138
Q

What bonds to the N of the peptide link in protein hydrolysis

A

Two Hs

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139
Q

Fibrous

A

Long fibre like structures

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140
Q

What bonds in the peptide link are polar

A

C = O

N -H

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141
Q

What does hydrogen bonding occur between in proteins

A

N-H of one peptide link and the O of the C=O in another peptide link

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142
Q

In proteins, What structure forms when H bonding occurs between amino groups in one chain and carbonyl group in another

A

Sheet structure

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143
Q

In proteins, what structure forms when H bonding occurs in the same chain

A

Helix structure

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144
Q

Carbonyl group

A

C=O

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145
Q

C=O

A

Carbonyl group

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146
Q

What are fibrous proteins

A

Tough and insoluable

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147
Q

What are globular proteins involved in

A

The regulation of life processes

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148
Q

Globular protein structure

A

Spiral chains folded into spherical shapes and soluable

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149
Q

Alkanols

A

Alkanes with a hydroxyl group

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150
Q

Alkanes with a hydroxyl group

A

Alkanols

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151
Q

Alkane general formula

A

CnH2n+2

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152
Q

CnH2n+2

A

Alkane general formula

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153
Q

Alkanol general formula

A

CanH2n+1OH

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154
Q

CanH2n+1OH

A

Alkanol general formula

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155
Q

First member of alcohol family to have isomers

A

Propanol

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156
Q

Isomer

A

Molecules with the same molecular formula but different structural formula

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157
Q

Molecules with the same molecular formula but different structural formula

A

Isomer

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158
Q

Primary alcohol

A

Only one carbon attached to the hydroxyl carbon

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159
Q

Only one carbon attached to the hydroxyl carbon

A

Primary alcohol

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160
Q

Secondary alcohol

A

Two carbons attached to the hydroxyl carbon

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161
Q

Two carbons attached to the hydroxyl carbon

A

Secondary alcohol

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162
Q

Tertiary alcohol

A

Three carbon as attached to the hydroxyl carbon

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163
Q

Position of hydroxyl in primary alcohol

A

Always at the end of a chain

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164
Q

What alcohols always have the hydroxyl at the end of a chain

A

Primary

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165
Q

Position of hydroxyl in secondary alcohol

A

Always at a non branching position on the chain

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166
Q

What alcohol have the hydroxyl always at a non branching position

A

Secondary

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167
Q

Position of hydroxyl in tertiary alcohol

A

Always at the branching position in the chain

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168
Q

What alcohols always have the hydroxyl at a branching position

A

Tertiary

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169
Q

Example of secondary alcohols

A

Cyclealkanols

170
Q

Dihydric alcohol/ diol

A

Alcohol with 2 hydroxyl groups

171
Q

Alcohol with 2 hydroxyl groups

A

Dihydric alcohol/ diol

172
Q

Trihydric alcohol/triol

A

Alcohol with 3 hydroxyl groups

173
Q

Alcohol with 3 hydroxyl groups

A

Trihydric alcohol/triol

174
Q

Numbers are separated with

A

Commas

175
Q

What does mild oxidation using warm acidified potassium dichromate solution work for

A

Primary and secondary alcohols

176
Q

What can be oxidised using warm acidified potassium dichromate

A

Primary and secondary alcohols

177
Q

How to oxidise primary and secondary alcohols

A

Warm acidified potassium dichromate

178
Q

What does mild oxidation using warm acidified potassium dichromate solution not work for

A

Tertiary alcohols

179
Q

What does mild oxidation using warm acidified potassium dichromate solution not work for

A

Tertiary alcohols

180
Q

Colour change for primary alcohols in warm acidified potassium dichromate solution

A

Orange -> blue/green

181
Q

Colour change for secondary alcohols in warm acidified potassium dichromate solution

A

Orange→ blue/green

182
Q

Colour change for tertiary alcohols in warm acidified potassium dichromate solution

A

No change

183
Q

How many stages do primary alcohols undergo s mild oxidation in

A

2

184
Q

Stage l of primary alcohols oxidation

A

Loss of h by oxidising agent

185
Q

Loss of h by oxidising agent

A

Stage l of primary alcohols oxidation

186
Q

Stage 2 of primary alcohols oxidation

A

Gain of oxygen

187
Q

What stage of mild oxidation of primary alcohols has gain of oxygen

A

Stage 2

188
Q

What can oxidation came about by

A

Loss of H

or

gain of O

189
Q

Primary alcohol after stage 1 of mild oxidation

A

Aldehyde

190
Q

Primary alcohol after stage 2 of mild oxidation

A

Carboxylic acid

191
Q

Primary alcohol → —– → carboxylic acid

A

Aldehyde

192
Q

Primary alcohol → aldehyde → ——

A

carboxylic acid

193
Q

→ aldehyde → carboxylic acid

A

Primary alcohol

194
Q

How many stages of oxidation do secondary alcohols have

A

1

195
Q

What do all the oxidation products from primary + secondary alcohols have

A

Carbonyl group C = O

196
Q

Why can’t secondary alcohols have a secondary oxidation

A

There is no H attached to the c= o

197
Q

Why can’t tertiary alcohols be oxidised

A

No H atoms attached to the hydroxyl carbon

198
Q

Aldehyde aka

A

Alkanal

199
Q

Carboxylic acid aka

A

Alkanoic acid

200
Q

Ketones aka

A

Alkanones

201
Q

Secondary alcohols →- – -

A

Ketones

202
Q

Functional group of aldehydes

A

C=0 carbonyl

203
Q

Functional group of ketones

A

Carbonyl c= o

204
Q

Where is the carbonyl in an aldehyde

A

End position of longest chain, C1

205
Q

Naming aldehydes

A

Corresponding alkane name but ending in ‘al’

206
Q

Where is carbonyl in ketone

A

Not carbon 1

207
Q

Naming ketones

A

Corresponding alkane but ending in one

208
Q

What do aldehydes and ketones both contain

A

Carbonyl group

209
Q

Bonding in carbonyl compounds

A

Polar

Pdp pdp between molecules

210
Q

The bps of aldehydes and ketones will be ___than their corresponding alcohol

A

Lower

211
Q

Volatility

A

The ease that a substance can evaporate

212
Q

The ease that a substance can evaporate

A

Volatility

213
Q

Mild oxidising agents

A

Acidified dichromate solution

Fehlings solution

Tollens solution

214
Q

Alkanoic acids general formula

A

CnH2n+1COOH

215
Q

CnH2n+1COOH

A

Alkanoic acids

216
Q

When is food oxidised

A

When exposed to oxygen

217
Q

Foods at greatest risk of oxidation

A

Fats and ails

218
Q

What are antioxidants commonly used in

A

Vegetable oil

Animal fat

Mayonnaise

219
Q

What does oxidation cause

A

Increase in O:H ratio

220
Q

What increases O:H ratio

A

Oxidation

221
Q

What increases when a primary alcohol is oxidised into a carboxylic acid

A

O:H ratio

222
Q

Why do foods spoil

A

Became compounds in the food reach with oxygen

Undergo oxidation reactions

223
Q

What do aldehydes provide in food

A

flavour and aroma

224
Q

Result of oxidation of aldehydes

A

Carboxylic acids produced

Completely alter the flavour of the food

225
Q

Whats happens to hydrolysis of fat in food

A

Fatty acids produced

Unpleasant smell

226
Q

Results of oxidation of oils in food

A

Aldehydes and ketones produced

Rancid smell

227
Q

Effects of oxidation of food

A

Deterioration of flavour

Loss of colour

Loss of nutritional value

Health risk

228
Q

What produces aldehydes and ketones

That produces rancid smells

A

Oxidation of oils

229
Q

What produces fatty acids

Unpleasant smells

A

Hydrolysis of fats

230
Q

What produces carboxylic acids

Alter taste

A

Oxidation of aldehydes

231
Q

How to prevent oxidation

A

Packaged foods in an oxygen free environment
Gases like CO2, N2, At are used for crisps

Add antioxidants

232
Q

Antioxidant

A

Molecule that prevents unwanted oxidation by being oxidised easily themselves

233
Q

Molecule that prevents unwanted oxidation by being oxidised easily themselves

A

Antioxidant

234
Q

Rancicity

A

Deterioration of flavour

235
Q

Deterioration of flavour

A

Rancicity

236
Q

Hydrolysis of fats and oils produces…

A

Glycerol

And

3 fatty acids

237
Q

Antioxidants in the body

A

they prevent harmful oxidation reactions in our bodies.

238
Q

What prevent harmful oxidation reactions in our bodies

A

Antioxidants

239
Q

What can oxidation produce

A

Free radicals

240
Q

What can produce free radicals

A

Oxidation

241
Q

Free radical

A

highly reactive species containing an unpaired electron

242
Q

highly reactive species containing an unpaired electron

A

Free radical

243
Q

What can free radicals do to food

A

Damage by removal of an electron

244
Q

What causes damage to food by removal of an electron

A

Free radical

245
Q

What do antioxidants do to free radicals

A

Transfer electron producing a neutralised free radical

246
Q

What transfers an electron producing a neutralised free radical

A

Antioxidant

247
Q

What happened to antioxidant after donating electron

A

Becomes a stable free radical

Itself is oxidised as it loses an election

248
Q

Flavour

A

Combination of taste and aroma

249
Q

Combination of taste and aroma

A

Flavour

250
Q

Taste

A

Sweet bitter sour salty unani

251
Q

What does aroma come from

A

Volatile molecules that travel from your mouth to receptors in your nose as you eat

252
Q

What results from volatile molecules that travel from your mouth to receptors in your nose as you eat

A

Aroma

253
Q

Volatile

A

Must release gaseous molecules into the atmosphere readily

254
Q

Must release gaseous molecules into the atmosphere readily

A

Volatile

255
Q

Intermolecular forces and volatility

A

Weaker intermolecular forces —> more volatile

256
Q

What is a good indication of volatility

A

BP

257
Q

Why is BP a good indication of volatility

A

As intermolecular forces are broken when a compound boils

258
Q

BP and volatility

A

The lower the BP —> the more volatile the compound

259
Q

What is the volatility of a covalent compound related to

A

The mass of the molecule

And

The functional group (s) in the structure

260
Q

What do the mass of the molecule

And

The functional group (s) in the structure related to

A

The volatility of a covalent compound

261
Q

______ —> weak LDFs —> easier to separate molecules —> more volatile

A

Lower molecular mass

262
Q

Lower molecular mass —> ________—> easier to separate molecules —> more volatile

A

Weak LDFs

263
Q

Lower molecular mass —> weak LDFs —> _______ —> more volatile

A

Easier to separate molecules

264
Q

Lower molecular mass —> weak LDFs —> easier to separate molecules —> ______

A

More volatile

265
Q

________ —> _______ —> ______ —> more volatile

A

Lower molecular mass —> weak LDFs —> easier to separate molecules —> more volatile

266
Q

—- → more and stronger LDFs → more difficult to separate molecules → less volatile

A

Higher molecular mass

267
Q

Higher molecular mass → _______→ more difficult to separate molecules → less volatile

A

More and stronger LDFs

268
Q

Higher molecular mass → more and stronger LDFs → _________ → less volatile

A

More difficult to separate molecules

269
Q

Higher molecular mass → more and stronger LDFs → more difficult to separate molecules → _______

A

Less volatile

270
Q

_______ → ______→ _______ → less volatile

A

Higher molecular mass → more and stronger LDFs → more difficult to separate molecules → less volatile

271
Q

What does the presence of a functional group mean

A

Makes part of the molecule polar

Usually less volatile than similar compound without the groups

272
Q

What makes part of the molecule polar

Usually less volatile than similar compound workout the groups

A

Presence of functional groups

273
Q

\_________\→ weaker intermolecular forces → easier to separate molecules → more volatile

A

No functional group

274
Q

No functional group → ________→ easier to separate molecules → more volatile

A

Walker intermolecular forces

275
Q

No functional group → weaker intermolecular forces → __________ → more volatile

A

Easier to separate molecules

276
Q

No functional group → weaker intermolecular forces → easier to separate molecules → _______

A

More volatile

277
Q

No functional group → _______→ _________ → more volatile

A

No functional group → weaker intermolecular forces → easier to separate molecules → more volatile

278
Q

________ → stronger intermolecular forces (H bonding) → more difficult to separate molecules → less volatile

A

Functional groups

279
Q

Functional groups → _______ → more difficult to separate molecules → less volatile

A

Stronger intermolecular bonding (H bonding)

280
Q

Functional groups → stronger intermolecular forces (H bonding) → ______→ less volatile

A

More difficult to separate molecules

281
Q

Functional groups → stronger intermolecular forces (H bonding) → more difficult to separate molecules → ______

A

Less volatile

282
Q

Functional groups → ______ → ______ → less volatile

A

Functional groups → stronger intermolecular forces (H bonding) → more difficult to separate molecules → less volatile

283
Q

Hydrocarbons polarity

A

Non polar

284
Q

Hydrocarbon solubility

A

Insoluble in water

Soluable in oil

285
Q

How to increase water solubility of molecules

A

Add more polar groups that can hydrogen bond

286
Q

What can adding more polar groups that can hydrogen bond do

A

Increasing solubility of molecule in water

287
Q

_______ = polar molecule = soluble in water

A

Functional groups

288
Q

Functional groups = _____ = soluble in water

A

Polar molecule

289
Q

Functional groups = polar molecule = _____\

A

Soluble in water

290
Q

________ = non polar = insoluble in water, soluble in oil

A

No functional group

291
Q

No functional groups = ___ = insoluble in water, soluble in oil

A

Non polar

292
Q

No functional groups = non polar = _______

A

Insoluble in water

Soluable in oil

293
Q

If a molecule only has C and H atoms, it will be ____

A

Non polar

294
Q

What happens when proteins are exposed to high temperatures or extreme pH

A

Denatured

295
Q

What determines the best cooking method and cooking time

A

The cut of meat

296
Q

How long to cook cuts high in tough fibrous protein

A

Long

297
Q

What happens when proteins are cooked

A

Heat breaks the H bonding that occurs between the protein strands of collagen

Causing them to unravel

When collagen has softened the meat becomes tender

298
Q

What are proteins made from

A

Long amino acid chains

299
Q

What can protein structures be

A

3d structures that form…

1 sheets
2 spirals
3 coils

300
Q

What is produced when the hydrolysis of a fat happens under alkaline conditions

A

The salt of the carboxylic acids form

301
Q

When does the salt of the carboxylic acids form

A

When hydrolysis of a fat happens under alkaline conditions

302
Q

What are the salts produced in the hydrolysis of a fat under alkaline conditions called

A

Soaps

303
Q

What neutralise the fatty acid molecules in some hydrolysis to form soaps

A

By the alkali

304
Q

In some hydrolysis, what does the alkali neutralise

A

The fatty acid molecules

305
Q

Saponification

A

Hydrolysis of a fat/oil undergo alkaline conditions, producing the salt of fatty acids

306
Q

Hydrolysis of a fat/oil undergo alkaline conditions, producing the salt of fatty acids

A

Sopanification

307
Q

What is the charged carboxylate group attracted to

A

The water molecules

308
Q

Hydrophobic

A

Water hating

309
Q

Water hating

A

Hydrophobic

310
Q

Hydrophilic

A

Attracted to water

311
Q

Attracted to water

A

Hydrophilic

312
Q

What are soaps composed of

A

A hydrophilic head

And

A hydrophobic tail

313
Q

What is composed of…

A hydrophilic head

And

A hydrophobic tail

A

Soap

314
Q

Hydrophilic head

A

Carboxylate

Polar

Water soluable

315
Q

Carboxylate

Polar

Water soluable

A

Hydrophilic head

316
Q

Hydrophobic tail

A

Covalent hydrocarbon chain

Non polar

Oil soluable

317
Q

Long chain hydrocarbon

Non polar

Oil soluable

A

Hydrophobic tail

318
Q

What do soaps and detergents act as

A

Emulsifying agents

319
Q

What do emulsifying agents allow for

A

The oils and water to mix and form an emulsion

320
Q

Emulsion

A

Mixture of two liquids normally immisible

321
Q

Mixture of two liquids normally immisible

A

Emulsion

322
Q

What do emulsions consist of

A

One liquid being dispersed through the other as tiny droplets

323
Q

Detergents

A

Very similar to soaps in structures and use

324
Q

Very similar to soaps in structures and use

A

Detergents

325
Q

What are soaps made from

A

Fats and oils

326
Q

Detergents are made from

A

Crude oil

327
Q

Hard water

A

Higher levels of minerals

Calcium and magnesium

328
Q

What happens when soap is used in hard water

A

Scum is formed

329
Q

When is scum formed

A

When soap is used in hard water

330
Q

Scum

A

Insoluble precipitates formed, with Ca and Mg

331
Q

Insoluble precipitates formed, with Ca and Mg

A

Scum

332
Q

What do not form scum with hard water

A

Soapless detergents

333
Q

What form scum

A

Carboxylate one in soap

And

Calcium and magnesium ions in hard water

334
Q

Carboxylate one in soap

And

Calcium and magnesium ions in hard water

A

Scum

335
Q

Detergents and precipitates

A

Less prone to forming precipitates than soaps

336
Q

Uses for detergents

A

Laundry dishwashing

337
Q

How do emulsion happen

A

Two immiscible liquids added together and shaken vigorously

338
Q

Is an emulsion a mixture

A

Yes

339
Q

Is an emulsion a solution

A

No

340
Q

What is added to prevent water and oil layers separating

A

Emulsifier

341
Q

What are emulsifiers added to examples

A

Milk

Mayonnaise

342
Q

How are some emulsifiers in food made

A

By reacting edible oils with glycerol

343
Q

Some emulsifiers in food

A

Glycerol backbone with 1 or 2 fatty acid molecules

344
Q

One fatty acids emulsifiers

A

Mono - glyceride

345
Q

Mono - glyceride

A

One fatty acid emulsifiers

346
Q

Two fatty acid emulsifiers

A

Di-glyceride

347
Q

Di-glyceride

A

Two fatty acid emulsifiers

348
Q

Hydroxyl group and water

A

Hydrophilic

349
Q

Fatty acid chain and water

A

Hydrophobic

350
Q

Three types of oil

A

Mineral oils

Edible oils

Essential oils

351
Q

Mineral oils

A

Derived from crude oil

352
Q

Edible oils

A

Triglycerides, esters

353
Q

Essential oils

A

Extracted from plants, concentrated extracts of the volatile aroma compounds

354
Q

Essential oils volatility

A

Usually volatile

355
Q

Essential oils and water

A

Insoluble in water

356
Q

What are essential oils composed of

A

Organic compounds

357
Q

What do essential oils not contain that perfumes do

A

Artificial substances

358
Q

Essential oils extraction

A

Can be extracted from any preset of a given plant

359
Q

Essential oils uses

A

Cleaning

Flavourings

Cosmetics

Perfumes

360
Q

Are essential oils hydrophobic or hydrophilic

A

Hydrophobic

361
Q

Essential oils smell

A

Very fragrant

Smelling of the plants they came from

362
Q

How to extract essential oils

A

Steam distillation

363
Q

Terpenes found in

A

Most common compound in essential oils

364
Q

Terpenes are based on

A

Isoprene

2-methylbuta-1,3-diene

C5H 8

365
Q

Terpenes contain carbon atoms in multiples of…

A

5

366
Q

What are terpenes build with

A

Isoprene

367
Q

Terpenes general formula

A

(C5H8)n

N is no of isoprene units

368
Q

Isoprene units can be linked…

A
  1. Head to tail to form liners terpenes
  2. Rings to form cyclic terpenes
369
Q

What reactions can simple terpenes take place in

A

Oxidation reaction

370
Q

What can terpenes be

A

Alcohols

Unsaturated hydrocarbons

Ketones

Aldehydes

371
Q

What can be Alcohols

Unsaturated hydrocarbons

Ketones

Aldehydes

A

Terpenes

372
Q

Terpenoid

A

Terpenes containing oxygen

373
Q

How do terpenes become terpenoids

A

Oxidation

374
Q

Ultraviolet radiation

A

A high energy form of light, present in sunlight

375
Q

A high energy form of light, present in sunlight

A

Ultraviolet radiation

376
Q

What can exposure to UV light result in

A

molecules gaining sufficient energy for bonds to be broken

377
Q

What can cause molecules gaining sufficient energy for bonds to be broken

A

Expose to UV light

378
Q

Types of ultraviolet radiation

A

UV-A

UV-B

UV-C

379
Q

UV-A

A

skin cancer

Longest wavelengths and releases free radicals

380
Q

skin cancer

Longest wavelengths and releases free radicals

A

UV-A

381
Q

UV-B

A

sunburns

Partially blocked by the ozone layer

382
Q

sunburns

Partially blocked by the ozone layer

A

UV-B

383
Q

UV-C

A

totally absorbed by the earths atmosphere

We encounter it only from artificial radiation sources

384
Q

totally absorbed by the earths atmosphere

We encounter it only from artificial radiation sources

A

UV-C

385
Q

What is sunburn the result of

A

Your skin cells committing mass suicide to protect you from their damaged DNA (that can cause cancer)

386
Q

What can your skin cells committing mass suicide to protect you from their damaged DNA (that can cause cancer) cause

A

Sunburn

387
Q

Melanin

A

A pigment that is produced when your skin is exposed to light

388
Q

A pigment that is produced when your skin is exposed to light

A

Melanin

389
Q

What does melanin do

A

Absorbs the UV radiation found in sunlight to help protect your skin

390
Q

what absorbs the UV radiation found in sunlight to help protect your skin

A

Melanin

391
Q

Result of melanin absorbing UV radiation

A

Skin becomes darker (a tan)

Which is a sign that it has been damaged by UV rays

392
Q

What reveals the effect of photoaging

A

UV photography

393
Q

Skin cancer

A

Damage to skin that causes mutations that stop the DNA functioning properly

394
Q

Sun block

A

Inorganic ingredients reflect our scatter (block) UV radiation

Doesn’t allow UV radiation through the skin

395
Q

Inorganic ingredients reflect our scatter (block) UV radiation

Doesn’t allow UV radiation through the skin

A

Sun block

396
Q

Sun screen

A

Organic ingredients can absorb UV radiation, displaying it as heat

Therefore, less radiation reaches the skin

Can also include free radical scavengers

397
Q

Organic ingredients can absorb UV radiation, displaying it as heat

Therefore, less radiation reaches the skin

Can also include free radical scavengers

A

Sun screen

398
Q

When do free radicals form

A

When UV light breaks up a molecule

399
Q

What happens when UV light breaks up a molecule

A

Free radicals form

400
Q

How are free radicals shown

A

X•

401
Q

X•

A

Free radical

402
Q

steps of free radical reactions

A

Initiation

Propagation

Termination

403
Q

Initiation

Propagation

Termination

A

Steps of free radical reactions

404
Q

Initiation

A

Free radicals are formed when a molecule abalone radiation

UV light provides the energy to break the bins and form two reactive free radicals

405
Q

Free radicals are formed when a molecule abalone radiation

UV light provides the energy to break the bins and form two reactive free radicals

A

Initiation

406
Q

Propagation

A

Free radicals react to form further free radicals that can themselves react

This continues until all the free radicals are used up, or they come with other free radicals

407
Q

Free radicals react to form further free radicals that can themselves react

This continues until all the free radicals are used up, or they come with other free radicals

A

Propagation

408
Q

Termination

A

Free radicals combine, slowing the rate of and slowing the reaction

Free radicals are used up by reacting with expert

Since free radicals are required to keep this reaction going, once they have all combined the reaction will stop

409
Q

Free radicals combine, slowing the rate of and styling the reaction

Free radicals are used up by reacting with eachother

Since free radicals are required to keep this reaction going, once they have all combined the reaction will still

A

Termination

410
Q

When do alkane react with bromine

A

UV light, but reaction is slow

411
Q

Tollens colour change

A

Colourless to silver

412
Q

Fehlings

A

Blue to red

413
Q

Acidified dichromate

A

Orange to green

414
Q

How to make emulsifier with edible oils

A

Reacting it with glycerol

415
Q

Emulsifier

A
  1. Hydrophobic part dissolves in non polar liquids
  2. Hydrophilic part dissolves in polar liquids
416
Q

Why must potassium dichromate be acidified

A

To provide H+ ions

417
Q

Enzymes at high temperatures

A

1 enzymes becomes denatured

Hydrogen bonds are broken

418
Q

How to prepare standard solution

A
  1. Dissolve substance in small volume of water
  2. Transfer quantitatively
  3. Make up to the mark on flask
419
Q

What does a fat produce when hydrolysed

A

Soap

420
Q

Standard solution

A

A solution with an accurately known concentration

H Chemistry (3 decks)

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