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Chemistry > Nature's Chemistry > Flashcards

Nature's Chemistry Flashcards

1
Q

What sort of compound can be described as saturated?

A

A compound containing only single carbon–carbon bonds.

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2
Q

What sort of compound can be described as unsaturated?

A

A compound containing at least one carbon–carbon double bond.

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3
Q

What type of compound can take part in an addition reaction?

A

Compounds containing carbon–carbon double bonds.

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4
Q

What happens in an addition reaction?

A

Two molecules combine to form a single molecule.

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5
Q

How is it possible to distinguish an unsaturated compound from a saturated compound?

A

Unsaturated compounds quickly decolourise bromine solution.

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6
Q

What are isomers?

A

Compounds with the same molecular formula but different structural formulae.

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7
Q

The solubility, boiling point and volatility (ease of evaporation) of a compound can be predicted by considering which 4 things?

A
  • the presence of O-H or N-H bonds
  • the spatial arrangement of polar covalent bonds
  • molecular size
  • the polarities of solute and solvent
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8
Q

What is the general rule regarding solubility in relation to polarity?

A

Like dissolves like.

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9
Q

What is an alcohol?

A

A molecule containing a hydroxyl (OH) functional group.

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10
Q

What do you call alcohols containing two hydroxyl groups?

A

Diols.

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11
Q

What do you call alcohols containing three hydroxyl groups?

A

Triols.

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12
Q

What is a carboxylic acid?

A

A molecule containing a carboxyl (COOH) functional group.

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13
Q

What do you get when you react a metal oxide and a carboxylic acid?

A

A salt and water.

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14
Q

What do you get when you react a metal hydroxide and a carboxylic acid?

A

A salt and water.

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15
Q

What do you get when you react a metal carbonate and a carboxylic acid?

A

A salt, water and carbon dioxide.

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16
Q

What is an ester?

A

A molecule containing an ester link (-COO-).

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17
Q

What are some uses of esters?

A

Esters are used as flavourings and fragrances as many have pleasant, fruity smells. Esters are also used as solvents for non-polar compounds that do not dissolve in water.

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18
Q

How are esters formed?

A

Esters are formed by a condensation reaction between an alcohol and a carboxylic acid.

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19
Q

What happens in a condensation reaction?

A

Two molecules are joined together with the elimination of a small molecule.

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20
Q

Which small molecule is eliminated in the condensation reaction between an alcohol and a carboxylic acid to make an ester?

A

Water.

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21
Q

What happens in a hydrolysis reaction?

A

A molecule reacts with water to break down into smaller molecules.

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22
Q

What is another name for glycerol?

A

Propane-1,2,3-triol.

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23
Q

The condensation of which molecules forms edible fats and oils?

A

Glycerol and three carboxylic acid molecules.

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24
Q

Edible fats and oils are types of which molecule?

A

Esters.

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25
Q

why do edible oils have lower melting points than edible fats?

A

Edible oils contain a greater number of carbon-carbon double bonds and therefore the chains cannot pack closely together so there are fewer Van Der Waal’s forces present and the melting point is lower.

26
Q

Why do unsaturated compounds decolourise bromine solution?

A

The bromine molecules add across the carbon–carbon double bonds in an addition reaction.

27
Q

why are fats and oils important to the human body?

A
  • they are a concentrated source of energy

- they are essential for the transport and storage of fat-soluble vitamins in the body

28
Q

How are soaps produced?

A

By the alkaline hydrolysis of edible fats and edible oils. Hydrolysis produces three fatty acid molecules and one glycerol molecule. The fatty acid molecules are neutralised by the alkali, forming water-soluble, ionic salts called soaps.

29
Q

What are soaps used for?

A

The removal of non-polar substances such as oil and grease.

30
Q

How do soaps remove grease?

A

Soap ions have long non-polar tails and ionic heads that are water-soluble. The hydrophobic tails dissolve in the oil or grease. The negatively-charged heads remain in the surrounding water. Agitation causes ball-like structures to form. The negatively-charged ball-like structures repel each other and the oil or grease is kept suspended in the water.

31
Q

What is hard water?

A

Water containing high levels of dissolved metal ions. When soap is used in hard water, scum, an insoluble precipitate, is formed.

32
Q

What are soapless detergents?

A

Substances with non-polar hydrophobic tails and ionic hydrophilic heads. These remove oil and grease in the same way as soap

33
Q

What can be used to prevent non-polar and polar liquids separating into layers?

A

An emulsifier.

34
Q

What is an emulsion?

A

A substance which contains small droplets of one liquid dispersed in another liquid.

35
Q

Emulsifiers for use in food can be made by reacting which 2 substances?

A

Edible oils and glycerol.

36
Q

How do emulsifiers work?

A

Only one or two fatty acid groups are linked to each glycerol backbone of the emulsifier. The hydroxyl groups present in the emulsifier are hydrophilic whilst the fatty acid chains are hydrophobic. The hydrophobic fatty acid chains dissolve in oil whilst the hydrophilic hydroxyl groups dissolve in water, forming a stable emulsion.

37
Q

What do proteins do?

A

Proteins are the major structural materials of animal tissue and are also involved in the maintenance and regulation of life processes.

38
Q

What are enzymes?

A

Proteins which act as biological catalysts.

39
Q

What are amino acids?

A

The building blocks from which proteins are formed. They are relatively small molecules which all contain an amino group, —NH2, and a carboxyl group, —COOH.

40
Q

What kind of reaction joins together amino acids to make proteins and what happens in them?

A

Condensation reactions. In these reactions, the amino group of one amino acid and the carboxyl group of another amino acid join, with the elimination of water.

41
Q

What joins together amino acids in a protein?

A

Peptide or amide links (-CONH-).

42
Q

What are essential amino acids?

A

Amino acids which the body cannot make and which must be acquired through diet.

43
Q

What process produces amino acids during digestion?

A

Enzyme hydrolysis of protein.

44
Q

What causes high-protein foods to change texture when cooked?

A

The denaturing of proteins.

45
Q

Which 2 substances can act as oxidising agents for alcohols?

A

Hot copper(II) oxide or acidified dichromate(VI) solutions.

46
Q

What do you get when you oxidise a primary alcohol?

A

An aldehyde.

47
Q

What do you get when you oxidise an aldehyde?

A

A carboxylic acid.

48
Q

What do you get when you oxidise a secondary alcohol?

A

A ketone.

49
Q

What do you get when you oxidise a tertiary alcohol?

A

Absolutely nothing.

50
Q

Which functional group do both aldehydes and ketones contain?

A

The carbonyl group.

51
Q

Which 3 substances react with aldehydes but not with ketones?

A
  • blue Fehling’s solution (forms a brick red precipitate)
  • clear, colourless Tollens’ reagent (forms a silver mirror)
  • orange acidified dichromate solution (turns green)
52
Q

What gives food a rancid flavour?

A

The oxidation of edible oils.

53
Q

What are antioxidants?

A

Molecules that prevent unwanted oxidation reactions occurring.

54
Q

How do antioxidants work?

A

They are easily oxidised, and oxidise in place of the compounds they have been added to protect.

55
Q

What are essential oils?

A

Concentrated extracts of the volatile, non-water soluble aroma compounds from plants.

56
Q

What are essential oils used in?

A

Perfumes, cosmetic products, cleaning products and as flavourings in foods.

57
Q

What are terpenes?

A

They are unsaturated compounds

formed by joining together isoprene (2-methylbuta-1,3-diene) units. They are key components in most essential oils.

58
Q

What is UV radiation?

A

A high-energy form of light, present in sunlight.

59
Q

How does UV radiation cause sunburn?

A

UV light can provide sufficient energy to break bonds within molecules. This causes sunburn and accelerates ageing of the skin. Sun-block products prevent UV light reaching the skin.

60
Q

What are free radicals?

A

Atoms or molecules that are highly reactive due to the presence of unpaired electrons. They are formed when UV light breaks bonds.

61
Q

What are the 3 steps in free radical chain reactions?

A

Initiation, propagation and termination.

62
Q

What are free radical scavengers?

A

Molecules that react with free radicals to form stable molecules and prevent chain reactions from occurring. Free radical scavengers are added to many products including cosmetics, food products and plastics.

Chemistry (2 decks)

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