unit 2 Flashcards

1
Q

what is UV light?

A

high energy form of light present in sunglight

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2
Q

what can UV light do to molecules?

A

provide sufficient energy to break bonds within molecules and free radicals are formed

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3
Q

what effects does UV light have on the skin?

A

causes subrun
accelerates ageing of the skin

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4
Q

what can prevent UV light reaching the skin?

A

use sun-block

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5
Q

how are free radicals formed?

A

when UV light energy breaks bonds within molecules

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6
Q

what are free radicals?

A

atoms or molecules that are highly reactive due to the presence of unpaired electrons

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7
Q

steps of a free radical chain reaction

A

initiation
propagation
termination

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8
Q

what are free radical scavengers?

A

molecules that react with free radicals to form stable molecules

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9
Q

where can free radical scavengers be found?

A

cosmetics
food products
plastics

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10
Q

what are essential oils?

A

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

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11
Q

where are essential oils used?

A

perfumes
cosmetic products
cleaning products
flavourings in foods

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12
Q

what are terpenes?

A

isoprene units joined together
unsaturated

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13
Q

systematic name for isoprene?

A

2-methylbuta-1,3-diene

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14
Q

draw the structure of isoprene

A

search it upppppppppppp

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15
Q

what can terpenes be oxidised to produce?

A

aromas of spices

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16
Q

what are proteins involved in?

A

maintenance and regulation of life processes

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17
Q

what are enzymes?

A

biological catalysts

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18
Q

what are proteins made of?

A

amino acids

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19
Q

what functional groups do amino acids contain?

A

amine group
NH2
carboxyl group
COOH

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20
Q

how are proteins made?

A

condensation

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21
Q

what functional group is found in a protein?

A

peptide link
-CONH-

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22
Q

what are essential amino acids?

A

must be required from the diet as the body cannot make them

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23
Q

what happens to proteins during digestion?

A

hydrolysis

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24
Q

structural formula amino acid
structural formula protein

A

search it upppppppppp

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25
protein structure
long-chain molecules forming spirals held together by intermolecular bonding
26
what happens when a protein is heated?
intermolecular bonds are broken and proteins change shape (denature)
27
what is the result of a protein denaturing in food?
change in texture when its cooked
28
how is soap produced?
alkaline hydrolysis of edible fats and oils
29
what does alkaline hydrolysis produce?
3 fatty acid (soap) 1 glycerol
30
how are the 3 fatty acid molecules changed into soap?
neutralised by the alkali forming ionic salts called soaps
31
soap structure?
TAIL non-polar soluble in grease/oil hydrophobic HEAD ionic soluble in water hydrophilic negatively charged
32
soap usage steps
1 - when mixed with grease/oil the hydrophobic tail dissolves in grease and hydrophilic head dissolved in water 2 - agitation results in ball-like structures with the hydrophobic tails on inside (vise versa) 3 - negatively charged micelles repel each other and oil/grease is suspended in water
33
what is hard water
water containing high levels of dissolved metal ions
34
how is scum formed?
mixing together hard water and soap
35
what do soapless detergents do?
do not form scum with hard water (same structure as soap)
36
what is an emulsifier?
prevent non-polar and polar liquids separating into layers
37
what is an emulsion?
contains small droplets of one liquid dispersed in another liquid
38
how are emulsifiers used?
reacting edible oils with glycerol only 1or2 fatty acid groups are linked to the glycerol (works same as soap too)
39
functional group found in an ester?
ester link -COO-
40
what are esters used for?
flavourings fragrances solvents for non-polar compounds
41
how are esters formed?
condensation alcohol+carboxylic acid
42
what is a condensation reaction?
two molecules are joined together with the elimination of a small molecule (usually water)
43
what is hydrolysis?
a molecule reacts with water to break down into smaller molecules
44
how are fats and oils created?
condensation of glycerol (alcohol) and 3 fatty acids (carboxylic acid)
45
glycerol name?
propane-1,2,3-triol
46
glycerol structure
search it uppppppppp
47
why do oils have a lower melting point than fats?
contain C=C meaning they cannot pack closely together so weaker intermolecular forces fats contain no C=C
48
how to test for the degree of saturation?
titration - the greater number of C=C present, the more bromine solution can be decolourised
49
what are fats and oils?
concentrated source of energy essential for the transport and storage of fat-soluble vitamins in the body
50
metal oxide + carboxylic acid =
salt + water
51
metal hydroxide + carboxylic acid =
salt + water
52
metal carbonate + carboxylic acid =
salt + water + carbon dioxide
53
types of alcohol
primary secondary tertiary
54
primary alcohol identification
the hydroxyl group is attached to a carbon which is attached to 1 other carbon
55
secondary alcohol identification
the hydroxyl group is attached to a carbon which is attached to 2 other carbon
56
tertiary alcohol identification
the hydroxyl group is attached to a carbon which is attached to 3 other carbon
57
oxidation ratio
increase in the oxygen to hydrogen ratio
58
reduction ratio
decrease in the oxygen to hydrogen ratio
59
aldehyde and ketone functional group
carbonyl --C=O
60
oxidising agents for primary and secondary alcohols
acidified potassium dichromate hot copper oxide
61
acidified potassium dichromate colour change
orange - green
62
hot copper oxide colour change
black - copper red
63
oxidising agents for aldehydes
acidified potassium dichromate fehling's solution tollens' reagent
64
fehling's solution colour change
blue - brick red
65
tollens' reagent colour change
colourless and clear - silver mirror