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Higher Chemistry > Unit 3- Natures Chemistry > Flashcards

Unit 3- Natures Chemistry Flashcards

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1
Q

how would you identify a secondary alcohol?

A

the hydroxyl functional group is on a carbon inside the molecule.

eg. butan-2-ol or pentan-3-ol

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2
Q

how would you identify a tertiary alcohol?

A

the hydroxyl functional group is on the same carbon as a branch.

eg. 2-methylbutan-1-ol or 3-methylpentan-3-ol

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3
Q

describe the oxidation of a primary alcohol.

A

primary alcohol -> aldehyde -> carboxylic acid

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4
Q

describe the oxidation of butan-1-ol

A

butan-1-ol -> butanal -> butanoic acid

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5
Q

describe the oxidation of pentan-2-ol

A

pentan-2-ol -> pentan-2-one

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6
Q

describe the oxidation of a tertiary alcohol

A

tertiary alcohols do not oxidise

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7
Q

what is the functional group and its placement in a ketone?

A

carbonyl inside the carbon

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8
Q

in what way is food packaged to help prevent it oxidising and spoiling?

A

packaged in an inert gas like nitrogen that will not react with the food.

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9
Q

what is the colour change when reacting acidified potassium dichromate with an aldehyde?

A

orange to green

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10
Q

what are free radical scavengers?

A

molecules that can react with free radicals to form stable molecules and prevent chain reactions

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11
Q

what is the colour change when reacting fehlings solution with an aldehyde?

A

blue to a brick red precipitate

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12
Q

how are soaps made?

A

the alkaline hydrolysis of fats and oils.

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13
Q

in a termination reaction where are the free radicals?

A

on the reaction side only of the equation

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14
Q

what is the colour change when reacting an aldehyde with tollens reagent?

A

clear to a silver mirror

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15
Q

why will a ketone not react with an oxidising agent?

A

because ketones cannot be oxidised any further.

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16
Q

what is an emulsion?

A

when droplets of one liquid are suspended in another liquid.

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17
Q

what is an example of an emulsion?

A

a mixture of oil and water.

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18
Q

explain what is meant by an emulsifier

A

a soap like molecule used to prevent oil and water components from separating

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19
Q

how are emulsifiers made?

A

reacting edible oils with glycerol

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20
Q

what are three amino acids joined together called?

A

a tripeptide

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21
Q

how do emulsifiers differ from fats and oils?

A

fats and oils have 3 fatty acid chains linked to the glycerol backbone whereas emulsifiers have one or 2

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22
Q

explain how emulsifiers work

A

the one or 2 hydroxyl groups are hydrophillic and the fatty acid chains are hydrophobic

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23
Q

what is the functional group present in esters?

A

ester link

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24
Q

what is the reverse reaction of esterification/condensation

A

hydrolysis

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25
Q

what is a condensation reaction?

A

when 2 or more small molecules join to form a larger molecule and releases water.

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26
Q

what are terpenes?

A

the key components in most essential oils

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27
Q

what is the word equation for the formation of an ester?

A

carboxylic acid+alcohol -> ester+water

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28
Q

what would be the result of esterification of ethanoic acid and methanol?

A

methyl ethanoate and water

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29
Q

how do you name esters?

A

first part comes from the alcohol e.g. methanol = methyl

the second part comes from the carboxylic acid e.g. methanoic acid = methanoate

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30
Q

in an experiment how would you know if an ester has been made?

A

the mixture fizzes

oily drops on the surface (ester)

sweet smell

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31
Q

how are ester broken?

A

by hydrolysis

in the lab an alkali is normally used then distillation can be used to separate the alcohol from the acid.

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32
Q

describe the relationship between fats and c-c single bonds

A

fats contain c-c bonds so:

they pack closely together

they have strong van der waals forces

they have higher melting points

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33
Q

what are some uses for esters?

A

flavourings for foods
perfumes
solvents for other non polar molecules

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34
Q

what are the physical properties of esters?

A

insoluble/immiscible in water
sweet smelling
volatile

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35
Q

what is the relationship of boiling points of esters and mass

A

boiling points increases as mass increases

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36
Q

what is the back bone of fats and oils known as?

A

glycerol

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37
Q

how does oxidation of unsaturated oils and fats take place?

A

via a free-radical mediated process

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38
Q

what is the systematic name for glycerol?

A

propan-1,2,3-triol

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39
Q

how would you identify a primary alcohol?

A

the hydroxyl functional group is on the end carbon

eg, propan-1-ol or butan-1-ol

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39
Q

what is the functional group and its placement in an aldehyde?

A

carbonyl on an end carbon

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39
Q

what are fatty acids?

A

carboxylic acids containing EVEN numbers of carbon atoms

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42
Q

what does saturated mean?

A

only single bonds

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43
Q

what does unsaturated mean?

A

several c=c

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44
Q

what is the molar ratio of glycerol to fatty acids in dats and oils?

A

1:3

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45
Q

saturated tail

A

hydrogen atoms are more than 2x the carbon atoms specifically within the long chain beyond the ester link

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46
Q

unsaturated tail

A

hydrogen atoms are less than 2x the carbon atoms specifically within the long chain beyond the ester link

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47
Q

in fats and oils which contain saturated tails and which contain unsaturated tails?

A

fats contain saturated tails and oils contain unsaturated tails

48
Q

what are the products of the hydrolysis of a triglyceride?

A

one mole of glycerol and 3 moles of fatty acids

49
Q

what state are fats and oils in at room temperature?

A

fats are solid

oils are liquid

50
Q

why causes oils to be liquid at room temperature?

A

due to the high proportion of unsaturated molecules and small amount of intermolecular forces.

51
Q

describe the relationship between oils and c=c bonds

A

oils contain c=c bonds so:

they dont pack as closely together as the double bond creates a kink

they have weaker van der waals forces

they have lower melting points

52
Q

what is the systematic name of an isoprene unit?

A

2-methylbuta-1,3-diene

53
Q

in a propagation reaction where are the free radicals?

A

on both the reactant and product side of the equation

54
Q

what is a hydrolysis reaction?

A

breaking down of larger molecules into smaller molecules by reaction with water

54
Q

why are oils thought to be healthier?

A

theyre less likely to be deposited in our arteries

55
Q

give an example of something that would hydrolyse a fat or oil into a salt

A

potassium hydroxide or sodium hydroxide

56
Q

describe the oxidation of a secondary alcohol

A

secondary alcohol -> ketone

56
Q

what are the requirements to make esters in an experiment?

A

Step 1

alcohol 
carboxylic acid 
concentrated sulfuric acid (catalyst)
hot water bath 
test tube 
cold wet paper towel 
cotton wool bung

Step 2

mix with sodium hydrogen carbonate

57
Q

by what process are oils ‘hardened’

A

hydrogenation

57
Q

describe the structure of a soap molecule

A

non polar tail and a polar ionic head

58
Q

describe how a soap molecule interacts with water

A

non-polar tail is hydrophobic and is repelled by water

polar, ionic head is hydrophillic and dissolves in polar solvents like water

58
Q

describe how soaps clean

A

hydrophobic tail of the molecule dissolves in the oil or grease droplet

hydrophillic head dissolves in the surrounding water

once scrubbed properly the grease is broken up into droplets and suspended in the water ready to be washed away

60
Q

what are soaps?

A

salts made from the alkaline hydrolysis of fats and oils

62
Q

what are antioxidants?

A

antioxidants are molecules that reduce the rate of oxidation reactions involving the transfer of electron(s) to an oxidising agent.

63
Q

how do antioxidants work?

A

antioxidant molecules donate an electron to the free radical, becoming oxidised in the process .

64
Q

what are the 4 elements that all proteins contain?

A

carbon
hydrogen
oxygen
nitrogen

65
Q

what are proteins?

A

condensation polymers made by linking amino acids together

66
Q

when does oxidation of food occur?

A

when food is exposed to oxygen in the air. particularly foods containing fats and oils.

67
Q

describe the process of hydrogenation of oils?

A

oils can be converted into ‘hardened’ fats by the addition of hydrogen known as hydrogenation, using a nickel catalyst.

this involves the partial removal of the unsaturation (removal of SOME of the c=c)

turns the oil into a more saturated fat and allows it to pack more closely together.

67
Q

why are fats and oils vital in the body?

A

they provide us with energy and are vital for the transport of vitamins around the body.

67
Q

what are essential amino acids?

A

amino acids that must be maintained by the diet that the body cannot make itself

74
Q

how do you how do you extract essential oils?

A

steam distillation

75
Q

when mixed with an oxidising agent which will react?

Aldehyde or ketone?

A

Aldehyde

75
Q

what are many amino acids joined together called?

A

a polypeptide

76
Q

what functional groups are present in amino acids?

A

the amine group (NH2) and the carboxyl group (COOH)

77
Q

what is the name of the process used to make proteins?

A

condensation polymerisation

78
Q

what are two amino acids joined together called?

A

a dipeptide

79
Q

what is an example of an ester?

A

fats and oils

81
Q

What are the three types of alcohol?

A

primary
secondary
tertiary

82
Q

Why do we need proteins in our diet?

A

for growth and repair of tissues

83
Q

describe what happens when we eat proteins in our body

A

enzymes break the protein down by hydrolysis into amino acids
the amino acids are transported by the blood
in the blood stream condensation reactions occur to build up the amino acids into proteins required in the body

84
Q

what are the two types of protein?

A

fibrous and globular

85
Q

what are fibrous proteins?

A

the major structural material of animal tissue and found in animal hair, nails and muscle

86
Q

describe the shape and solubility of fibrous proteins

A

they have their long spiral chains folded into long thin shapes and are generally insoluble in water

86
Q

what are globular proteins?

A

molecules involved in regulation of life processes

like haemoglobin, hormones and enzymes

86
Q

describe the shape and solubility of globular proteins

A

they have their spiral chains folded into spherical shapes and are generally soluble in water

86
Q

what type of van der waals force do proteins experience?

A

hydrogen bonding

88
Q

what are detergents?

A

a family of compounds that are similar to soaps and work in a similar way. They are most commonly used in areas where hard water is present.

90
Q

give an example of a globular protein

A

insulin or haemoglobin

91
Q

how many fatty acids must react with glycerol to form the fat/oil?

A

3

93
Q

what does exposure to UV light cause?

A

it results in molecules gaining enough energy for bonds to be broken. leading to sun burn and premature ageing

94
Q

explain why proteins experience hydrogen bonding

A

due to their polar CO and NH groups of the amide link

95
Q

what are enzymes?

A

proteins which act as biological catalysts

96
Q

what are terpenes built from?

A

isoprene units

97
Q

are terpenes saturated or unsaturated?

A

unsaturated

98
Q

explain how the protein in egg whites are a good example of denaturing

A

the protein in egg whites are an example of a globular protein held together by hydrogen bonding

when heat is applied the energy breaks the hydrogen bonds causing the chains to unfold

due to the chains now being uncurled they then form intermolecular bonds with other uncurled molecules, changing the shape completely

99
Q

what are some modern uses of essential oils?

A 
cosmetics
flavours
dentistry
adhesives
perfumes
medical
cleaning 
insect repellents
100
Q

what are essential oils?

A

concentrates, volatile, non-water soluble aroma compounds extracted from plants that contain no artificial substances

100
Q

describe steam distillation

A

steam passes over the plant and extracts the oil
the mixture evaporates and is passed into a condenser
the essential oil vapour is chilled and collected

100
Q

what is done to terpenes to give the aroma of spices?

A

they are oxidised

101
Q

how many carbon atoms are in one isoprene unit?

A

5

102
Q

what are some examples of natural free radical scavengers?

A

melatonin and vitamin E

103
Q

what is the shortened structural formula for an amide link?

A

-CONH

105
Q

give an example of a fibrous protein

A

keratin in hair

106
Q

describe the condensation polymerisation reaction that makes proteins

A

an amine group of one molecule links to the carboxyl group of another to form an amide link/peptide bond

the hydroxyl group and one hydrogen break off and join to form water which is released

107
Q

what are terpenoids?

A

oxidised terpenes responsible for the aroma of spices

108
Q

what is ultraviolet radiation?

A

a high energy form of light present in sunlight

110
Q

what does sun-block do?

A

prevents UV from reaching the skin

111
Q

what are formed when UV light breaks bonds in molecules?

A

free radicals

112
Q

what are free radicals?

A

highly unstable and reactive molecules that have unpaired electrons

113
Q

how are proteins broken down?

A

by protein hydrolysis during digestion

113
Q

what are the steps in a free radical chain reaction?

A

initiation
propagation
termination

113
Q

in an initiation reaction where are the free radicals?

A

the product side of the equation

114
Q

how are esters made?

A

condensation reaction (or esterification) of an alcohol and a carboxylic acid.

115
Q

what are the 2 types of terpene?

A

cyclic and linear

Higher Chemistry (3 decks)

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