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Chemistry > Unit 2 - Nature's Chemistry > Flashcards

Unit 2 - Nature's Chemistry Flashcards

1
Q

1 mol

A

Formula mass in grams

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2
Q

Molar volume

A

The volume occupied by 1mol of gas at a given temperature and pressure.

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3
Q

Excess reactions

A

Moles, ratio, conclusion

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4
Q

Equilibrium

A

Equal rates of forward and backwards reactions. Constant concentrations.

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5
Q

% yield

A

Measures efficiency.

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6
Q

Atom economy

A

GFM x moles = mass
Plug in mass

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7
Q

Bond enthalpy

A

The energy required to break 1 mol of bonds between two atoms.

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8
Q

Bond enthalpy formula

A

ΔH = ΔEHbonds broken + ΔEH bonds made

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9
Q

Enthalpy definition

A

The measure of energy stored in a chemical.

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10
Q

Catalysed PE diagrams

A

Lower activation energy

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11
Q

Molar volume is _____ for all gasses at the same pressure and temperature.

A

The same

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12
Q

Le Chateliers Principle

A

An equilibrium will move to undo any change imposed upon it by temporarily favouring either the forward or backward reaction until a new equilibrium position is reached.

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13
Q

Steps to balancing ion-electron redox equations

A
  1. Balance main element
  2. Add water
  3. Add hydrogens
  4. Add electrons
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14
Q

An oxidising agent is..

A

a substance that accepts electrons

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15
Q

A reducing agent is…

A

a substance that donates electrons

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16
Q

Reducing agents have ___ electronegativity values.

A

low

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17
Q

Oxidising agents have ___ electronegativity values

A

high

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18
Q

Carboxylic acids are polar molecules and can therefore…

A

Hydrogen bond

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19
Q

Hydrogen peroxide is effective as..

A

Bleach

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20
Q

Unsaturated compounds ____ bromine water

A

rapidly decolourise

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21
Q

Saturated compounds ____ bromine water

A

Do nothing in

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22
Q

Factors on solubility, BP and MP

A
  • hydrogen bonding
  • PDs
  • molecular size for LDFs
  • polarities of solute and solvent
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23
Q

Smaller non-polar hydrocarbons like ethane are ______ volatile and have ______ BPs

A

More, lower

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24
Q

Smaller non-polar hydrocarbons like ethane are more volatile and have lower BPs because…

A

They have more electrons for LDFs

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25
Q

non-polar hydrocarbons ____ dissolve in water

A

Do not

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26
Q

Alcohol general formula

A

Cn H2n+1 OH

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27
Q

Primary alcohols

A

OH is joined to the end of the carbon chain

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28
Q

Secondary alcohols

A

Joined to a carbon in the middle of a carbon chain

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29
Q

Tertiary alcohols

A

Joins to a carbon which is attached to three other carbons

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30
Q

Alcohols conform hydrogen bonds because..

A

The -OH group makes them polar

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31
Q

More hydrogen bonds make a liquid more viscous because..

A

PD-PD interactions mean stronger intermolecular forces

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32
Q

Carboxylic acids react with

A

Bases

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33
Q

Metal oxide + carboxylic acid

A

salt + water

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34
Q

metal hydroxide + carboxylic acid

A

salt + water

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35
Q

metal carbonate + carboxylic acid

A

Salt + water + CO2

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36
Q

Acids contain

A

More H+ ions

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37
Q

Bases contain

A

More OH¯ ions

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38
Q

Carboxylic acids are acidic because they can break up…

A

to leave hydrogen ions in an aqueous solution

COOH becomes COO and H+

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39
Q

When salts are formed the H+ part of the acid

A

Is replaced by an alkali metal

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40
Q

lithium oxide + ethanoic acid

A

Lithium ethanoate + water

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41
Q

Potassium hydroxide + methanoic acid

A

Potassium methanoate + water

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42
Q

Calcium carbonate + propanoic acid

A

Calcium propanoate + water + CO2

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43
Q
A
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44
Q

In a condensation reaction

A

two molecules are joined together with the elimination of a smaller molecule

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45
Q

An ester link is formed by

A

A hydroxyl group and a carboxyl group

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46
Q

Esters are formed by

A

A condensation reaction between an alcohol and a carboxylic acid

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47
Q

Hydrolysis

A

A molecule is broken down into smaller molecules by reacting with water

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48
Q

Edible fats and oils are Esters formed by

A

The condensation of glycerol + three carboxylic acid molecules

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49
Q

Glycerol’s molecular formula

A

Propane-1,2,3-triol

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50
Q

The greater the degree of saturation in a fat, the ____ the MP, because..

A

Higher, double bonds prevent molecules packing closely together and weaken the van der waals forces

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51
Q

Biological uses of fats

A
  • a concentrated source of energy
  • transporting fat soluble vitamins in the body
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52
Q

Ethanol + ethanoic acid

A

ethyl ethanoate (ester) + water

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53
Q

Methanol + ethanoic acid

A

Methyl ethanoate (ester) + water

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54
Q

Ethanol (alcohol) + butanoic acid (carboxylic acid)

A

Ethyl butanoate (ester) + water

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55
Q

Ester uses

A
  • Flavours
  • solvents for np compounds
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56
Q

Ester BP

A

Low

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57
Q

Ester hydrolysis

A

When an ester reacts with water and breaks down to form an alcohol and a carboxylic acid

58
Q

Forming an Ester is a _____ reaction

A

Condensation

59
Q

Breaking up an Ester is a ______ reaction

A

Hydrolysis

60
Q

Edible fats and oils are also known as

A

tri-esters

61
Q

Facts are formed by reaction between

A

Propan-1,2,3-l (glycerol) and 3 carboxylic acid molecules

62
Q

Carboxylic acids that react to form fats are called

A

Fatty acids

63
Q

Fats are formed from _____ fatty acids

A

Saturated

64
Q

Oils are formed from _____ fatty acids

A

Unsaturated

65
Q

Saturated fats are (state)

A

Solid

66
Q

Oils have a lower melting point than fats because

A

Double bonds prevent them packing tightly, weakening intermolecular bonds

67
Q

One way to test degree of unsaturation in oils

A

React with bromine water, the more solution that can be reacted, the more double bonds

68
Q

Esters are soluble / insoluble in water

A

Insoluble

69
Q

Fats are formed from

A

Saturated fatty acids and glycerol

70
Q

Oils are formed from

A

Unsaturated fatty acids and glycerol

71
Q

Edible fats and edible oils are what kind of homologous series

A

Esters

72
Q

The hydrolysis of edible fats and edible oils produces

A

Glycerol and carboxylic acids (fatty acids)

73
Q

The hydrolysis of edible fats and edible oils with an alkali eg. NaOH produces

A

Salts from the fatty acids

74
Q

Salts produced from the fatty acids are also known as

A

Soaps

75
Q

Fatty acids vs standard carboxylic acids

A

Fatty acids have long hydrocarbon chains

76
Q

Alkaline hydrolysis of a fat produces

A

Glycerol + a soap

77
Q

The salt of a carboxylic acid

A

Soap

78
Q

The heads of soap molecules are

A

Hydrophilic, ionic and water soluble

79
Q

The tails of soap molecules are

A

Hydrophobic and oil soluble

80
Q

Steps to the functions of soaps

A
  1. The hydrophobic tail dissolves in the grease
  2. The grease now has a covering of negative charge
  3. It can form globules when agitated
  4. These globules are attracted to the water and can be washed away
81
Q

Hard water contains

A

High levels of dissolved minerals such as calcium and magnesium ions

82
Q

What is formed when soap is dissolved in hard water

A

Scum, an insoluble precipitate

83
Q

Soaps are

A

Sodium salts of carboxylic acids with long hydrocarbon chains

84
Q

Detergents are

A

Sodium or potassium salts of sulphonic acids with long hydrocarbon chains

85
Q

Chemical formula structure of a soap molecule

A

R-COOH-K
or
R-COOH-Na

86
Q

Chemical formula structure of a fatty acid molecule

A

R-COOH

87
Q

Chemical formula structure of a fatty acid molecule to form a detergent

A

R-SO4

Any ion at the head, but not carboxylate (COO¯)

88
Q

Emulsifier examples

A

Mono-glycerides and di-glycerides

89
Q

Enzymes are

A

Proteins which act as biological catalysts

90
Q

What building blocks are proteins formed from

A

Amino acids

91
Q

Amino acids functional groups

A

Amino and carboxyl (NH2 and COOH)

92
Q

Formation of proteins

A

H on a NH2 group and OH on a COOH joined in long chains

93
Q

Peptide link formula

A

C=O(-NH)

94
Q

Types of amino acids

A

Essential, non-essential

95
Q

Digestive process to produce amino acids

A

Enzyme hydrolysis of protein

96
Q

What is eliminated in the formation of amino acids

A

Water

97
Q

Another name for amide link

A

Peptide link

98
Q

Structure of an amide link

A

C=O
|
N-
|
H

99
Q

Significance of nitrogen in amino acids and proteins

A

NH allows for hydrogen bonding

100
Q

Describe denaturing proteins

A

Hydrogen bonds holding proteins together break causing the twisted structure to unfold and shape to change

101
Q

Proteins can form hydrogen bonds because

A

They contain an
-NH

102
Q

What kind of reaction is splitting up a protein

A

Hydrolysis

103
Q

Oxidation is ____ of hydrogens

A

Loss

104
Q

Aldehydes or alcanals are produced by the oxidation of

A

Primary alcohols

105
Q

Ketones are produced by the oxidation of

A

Secondary alcohols

106
Q

CH3 CH2 OH (ethanol) is oxidised to

A

CH3 CHO (ethanal)

107
Q

CH3 CH2 CH2 OH is oxidised to (propan-1-ol)

A

CH3 CH2 CHO (propanal)

108
Q

Oxidation of secondary alcohols produces

A

Ketones

109
Q

CH3 CH(OH) CH3 (propan-2-ol) is oxidised to

A

CH3 C=O CH3 (propanone)

110
Q

CH3 CH2 CH(OH) CH3 (butan-2-ol) is oxidised to

A

CH3 CH2 C=O CH3 (butanone)

111
Q

Aldehyde suffix

A

-anal

(bond at the back of molecule, back -> anal)

112
Q

Ketone suffix

A

-one

(ketones -> alkanones)

113
Q

When primary alcohols are oxidised they produce

A

Aldehydes

114
Q

When secondary alcohols are oxidized they produce

A

Ketones

115
Q

Carbonyl group (C=O) is found on what type of molecule

A

Aldehydes and ketones

116
Q

Systematic name of CH3 CH2 C=O CH(CH3) CH2 CH2 CH2 CH3

A

4-methyl octan-3-one

117
Q

Ketones _____ oxidise

A

Don’t

118
Q

Three most common oxidizing reagents

A
  • Fehling’s solution
  • Tollen’s reagent
  • acidified potassium dichromate
119
Q

Between pentan-2-one an ethanal, which would react with Tollen’s reagent

A

Ethanal, because it is an aldehyde and can therefore be oxidised

120
Q

Oxidizing an alkanal involves

A

The addition of an oxygen

121
Q

The oxidation of aldehydes produces

A

Carboxylic acids

122
Q

Butanal oxidizes to

A

Butanoic acid

123
Q

-C=0
|
H
Oxidises to

A

-C=O
|
OH

124
Q

Oxidation involves either adding ____ or removing ____

A

Oxygens, hydrogens

125
Q

The hydrogen oxygen ratio of a compound can be used to show

A

Whether oxidation or reduction has occurred

126
Q

In the H:O ratio, more Oxygen means

A

Oxidation

127
Q

In the H:O ratio, more H means

A

Reduction

128
Q

Primary alcohols oxidise to ___ which oxidise to ___

A

Aldehydes, carboxylic acids

129
Q

Which compounds are not readily oxidised

A

Ketones and tertiary acohols

130
Q

Carboxylic acids can undergo reduction which involves

A

The removal of an oxygen from the OH group

131
Q

Functional groups resulting in polar molecules

A

Hydroxyl, carbonyl, carboxyl, amino and amide

132
Q

Hydroxyl, carbonyl, carboxyl, amino and amide molecular formula

A

-OH
-C=O
-C=O(OH)
NH2
CONH

133
Q

Antioxidants are _____ to _______

A

Oxidised, prevent unwanted oxidation reactions happening

134
Q

Changes oxidation can make to foods

A
  • reacting with water to remove vit c
  • making aldehydes into acids
  • making fats go rancid
135
Q

Terpenes are found in _____ and formed from ______

A

Essential oils, isoprene units

136
Q

Isoprene formula

A

C5H8 (2 double bonds)

( 2-methyl-1,3-butadiene)

137
Q

Free radicals are

A

Atoms or molecules which are highly reactive due to the presence of unpaired electrons

138
Q

Steps of a free radical reaction, 1

A
  1. Initiation
    Free radicals are formed by the splitting of a diatomic halogen molecule by UV light
139
Q

Steps of a free radical reaction, 2

A
  1. Propagation

A free radical steals a hydrogen from an alkane

A free radical of that alkane is formed

That free radical then steals a halogen from a diatomic molecule, leaving another halohen free radical

The cycle continues

140
Q

Steps of a free radical reaction, 3

A
  1. Termination
  • Halogen free radicals can join together
  • Alkane free radicals can join together
  • An alkane free radical can join with a halogen free radical
141
Q

Free radical scavengers are

A

Molecules that easily react with free radicals as Vitamin C, added to cosmetic products

Chemistry (6 decks)

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