Unit 2 - Nature's chemistry Flashcards

1
Q

What is meant by the term “free radical”?

A

A free radical is a highly reactive species containing unpaired electrons.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

How can free radicals damage food?

A

By the removal of an electron.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

How does an antioxidant ‘cancel out’ a free radical?

A

The antioxidant molecule donates an electron to the potentially damaging free radical. A stable electron pair is formed, stabilising the free radical.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Give an example of an antioxidant.

A

Vitamin C.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

How can esters be identified?

A

Esters can be identified by the name endings ‘yl-oate’. Esters also contain the carboxylate functional group (-COO-).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

If the parent alcohol is methanol and the carboxylic acid is hexanoic acid, what is the ester formed?

A

Methyl hexanoate.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

If the parent alcohol is butan-1-ol and the carboxylic acid is propanoic acid, what is the ester formed?

A

Butyl propanoate.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

How are esters made?

A

By a condensation reaction. Small molecules join together to form a bigger molecule by the elimination of water.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

How are esters broken?

A

By a hydrolysis reaction. Large molecules are broken down into smaller molecules by the addition of water across the ester link.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are the three steps to a free radical chain reaction?

A

Initiation, propagation and termination.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

How do you identify an ester?

A

With the ‘COOH’ link.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is a hydrolysis reaction?

A

The addition of water to break down a carbon compound.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What is a condensation reaction?

A

A reaction in which two (or more) molecules join together to produce a single larger molecule, with water or another small molecule formed at the same time.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What can a primary alcohol be oxidised to?

A

An aldehyde.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

If ethanol is oxidised, what is the result?

A

Ethanal (Primary alcohol is oxidised to become an aldehyde.)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

How can an aldehyde be recognised?

A

With a double bond at the start of a molecule and it having the general formula CnH2nO

17
Q

What can a secondary alcohol be oxidised to?

18
Q

How can a ketone be recognised?

A

Ketones contain the carbonyl group in the middle of the carbon chain. CnH2nO is also the general formula as ketones and aldehydes are isomers.

19
Q

What is a tertiary alcohol oxidised to?

A

Tertiary alcohols show no reaction when mixed with oxidising agents and tertiary alcohols are not readily oxidised.

20
Q

What happens when an aldehyde is oxidised?

A

It becomes a carboxylic acid.

21
Q

When using acidified potassium dichromate solution as an oxidising agent, what is the colour change observed?

A

Orange to green.

22
Q

When using hot copper oxide as an oxidising agent,m what is the colour change that is observed?

A

Black to red/brown.

23
Q

When using Tollens reagant as an oxidising agent, what is the colour change observed?

A

Colourless to silver.

24
Q

When using Fehlings solution as an oxidising agent, what is the colour change observed?

A

Blue to brick red.

25
What is an antioxidant?
An antioxidant is a substance that slows down or prevents the oxidation from occuring.
26
Why are antioxidants added to some foods?
As they are chemicals that help to prevent the food from 'going off', as when food is oxidised it can become rancid, lose colour and lose nutritional value - as well as a health risk from toxic oxidation products.
27
What can oxidation damage produce?
Free radicals.
28
What is a free radical?
A free radical is a highly reactive species containing an unpaired electron.