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UNIT 2 Stuffs Flashcards

(78 cards)

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1
Q

Esters are made by reacting

A

alcohols with carboxylic acids in a CONDENSATion reaction(as water is made as a by-product)

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2
Q

-C-C- is an

A

Alkane

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3
Q

-C=C- is an

A

Alkene

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4
Q

-OH is an

A

Alcohol (anol)

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5
Q

-COOH is a

A

Carboxylic acid (anoic acid)

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6
Q

-CHO is an

A

Aldehyde (anal)

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7
Q

-CO- is a

A

Ketones (one)

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8
Q

If an alcohol has 2 or 3 hydroxyl groups it as classed as a…

A

diol Or a triol respectively

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9
Q

In terms of polarity, The hydroxyl group in alcohols mean that they are

A

Polar molecules with hydrogen bonding between molecules

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10
Q

The smaller the carbon chain in an alcohol

A

The more flammable it is

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11
Q

The bigger the carbon chain in an alcohol,

A

The less polar it will be overall and so les soluble in water

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12
Q

Alcohols can hydrogen bond with

A

Water molecules

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13
Q

Tertiary alcohols

A

When the Carbon attached to OH has NO hydrogen attached

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14
Q

Secondary alcohols

A

OH ok a carbon which has 1 hydrogen attached

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15
Q

Primary alcohols

A

-OH on a carbon that has 2 or 3 hydrogens attached

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16
Q

What is produced when alcohols COMBUST completely

A

Carbon dioxide and water

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17
Q

Primary alcohols can be oxidises to form

A

Aldehydes

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18
Q

Carboxylic acids are formed when

A

An aldehyde is oxidised

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19
Q

Secondary alcohols oxidises to form

A

KETONES

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20
Q

Esters are formed in a CONDENSATION reaction with

A

Alcohols and carboxylic acids

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21
Q

Describe the Bonding of Carboxylic acids

A

They are polar molecules, and there is H-bonding between molecules due to the -OH bond in the carboxylic group

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22
Q

Water is a

A

POLAR COVALENT MOLECULE

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23
Q

Used for carboxylic acids

A

Ethanoic acid is used in vinegar

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24
Q

Metal oxide + acid

A

=>salt + water

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25
Metal hydroxide + acid
=> salt + water
26
Metal carbonate + acid
=> salt + water + carbon dioxide
27
When naming a salt the first part of the name comes from the…
Metal and the second part comes from the acid
28
What are esters used in
Scents and flavourings
29
An ester link is a
-COO- (two oxygens, on double bond the other single bond)
30
The catalyst for making esters is
Concentrated sulphuric acud
31
What are the reaction conditions for making esters
Reaction must be heated at around 90 Celsius, a water bath is used to achieve this due to it being flammable
32
Hydrolysis is
To break down with water
33
When naming an ester you
The first part of the name is from the alcohol and the ending is changed from “anol” to “yl” and the second part of the name comes from the carboxylic acid, name ending changing to “anoate”
34
What is the difference between fats and oils
Oils are more UNSATURATED than fats (oils have more c=c)
35
How are fats and oils produced
In a condensation reaction between glycerol and fatty acids
36
What is a the polarity of long hydrocarbon fatty acids
They are non polar, therefore fats and oils are insoluble in water
37
Ratio of glycerol:fatty acids
1:3
38
Why can’t oil molecules pack close together
Bcs the double bonds cause kinks in the structures and the electrons in the c=c repel
39
Description of the strength of the forces in oil molecules
They have WEAK LDF between molecules and so have low melting points
40
How do you test for unsaturation in fats and oils
Titrating them with bromine or iodine solution of a known concentration, due to them being non polar they dissolve easily and so react. THE MORE BROMINE NEEDED THE MORE DOUBLE BONDS PRESENT
41
In a hydrolysis reaction (like in digesting) Fats and oils break to form
Glycerol and fatty acids, the ratio of glycerol to fatty acids is 1:3
42
How are soups formed
By the alkali hydrolysis of fats an oils
43
What is a Micelle
An emulsion is an oil droplet suspended in water
44
What are emulsifiers
Chemicals which allow polar and non polar substances to mix without separating
45
Proteins are made from
Amino acids
46
What are the two functional groups of amino acid
Carboxylic group and amino group (-NHH
47
Amino acids join together in a
Condensation reaction
48
Proteins can be broken down in a WHAT reaction to give WHAT
Hydrolysis reaction to give amino acids
49
Piptide/Amide links look like:
-CO-NH- (double bond from C to O)
50
The functional group fro both aldehydes & ketones is
The carbonyl group (-CO-, with a double bond between C and O)
51
What is the difference between where the functional group is on Ketones and aldehydes
Aldehydes have the carbonyl group at the first carbon, ketones have it in the middle but never on an end
52
I’m carbon chemistry, oxidation can be described as;
Increase of oxygen in the oxygen to hydrogen ratio
53
Oxidation reaction of: Primary alcohol
Primary alcohol=> aldehyde=> carboxylic acid
54
Oxidation reaction of: secondary alcohols
Secondary alcohols=>ketone X
55
Oxidation reaction of : tertiary alcohol
Tertiary alcohol => X
56
Colour change in, Alcohols => aldehydes/ketones
``` Hot copper(II) oxide, black to orange Acidified potassium dichromate, clear organs to clear blue/green ```
57
Colour change in, Aldehydes => carboxylic acids
Acidified potassium dichromate(H^+/Cr2O7^-2) orange to blue/green Fehlings reagent, blue to cloudy orange Tollens reagent, clear/colourless to silver mirror
58
Acidified potassium dichromate and tollens reagent and fehlings reagent are all
Oxidising agents
59
What is a free radical
Free radicals are atoms or parts of molecules with an unpaired electron
60
Initiation is
When free radicals are formwd
61
Propagation is
When the free radicals react forming more free radicals
62
Termination is
When all free radicals have combined to form a stable molecule
63
What happens to the hydrogen bonds in proteins when they are cooked
They break
64
What are terpenes
Family of compounds formed when isoprene molecules join together
65
What is an isoprene
2-methyl buta-1,3-diene, it is unsaturated
66
How does a soup molecule work
The head is a charred and water soluble | The tail is non polar and insoluble in water
67
How are emulsifiers made
Reacting glycerol with one or two mole equivalent of FATTY ACIDS
68
How do emulsifiers behave
They act like glue and hold the two different poled molecules together
69
What happens when u heat enzymes
The shape changes becoming useless, it has been DENATURED, the hydrogen bonds in the molecule break
70
Ketones end in
“one”
71
How do you convert oils to fats
Reacting oil with hydrogen with a nickel catalyst, this removes the unsaturation and the liquid will go solid (at room temp)
72
How do soups capture dirt
Hydrophobic tail dissolves in grease/dirt, when water is added an emulsion is formed
73
What are emulsifiers used in
Foods to stop oil and water separating e.g mayonnaise and natural emulsifiers of egg yolks
74
Proteins are
Natural condensation polymers made from amino acids
75
Flavour molecules are small…
And volatile, the have weak IMF, think about cold vs hot chocolate buttons one tastes more
76
How do foods go bad
Aldehydes & ketones give gd flavours to foods, but when they are from the oxidation of alcohols OR are themselves oxidised to carboxylic acids they smell and taste bad
77
How do u prevent foods going bad (oxidation)
Use antioxidants e.g vitamin C and E are natural antioxidants
78
How do antioxidants work
They provide a source of electrons so oxidation can be reversed

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