ACIDS AND BASES The reason that acid-base reactions are so important is that many of the things you come into contact with on a daily basis are either acids or bases. Most fruits are acids‚ as are carbonated beverages‚ tea‚ and battery acid. Common household bases include baking soda‚ ammonia‚ soap‚ and antacids. What are acids and bases? There are not one but three common definitions used to describe acids and bases: 1. Arrhenius acids and bases 2. Brønsted-Lowry acids and bases 3. Lewis acids
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temperature‚ the fat being solid and oils being liquid. They are derived from animal fat and plant oils and are composed of a single glycerol molecule attached to three fatty acid molecules by dehydration synthesis reactions. In contrast to the alcohol component of glycerol‚ the acid component may be any number of fatty acids. The type of fatty acid determines the structure and fat saturation. One of the most important function of these types of fats in the body is its contribution to membrane structure by
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smaller molecules combine these are: fatty acid chains‚ glycerol‚ phosphate and choline. Two of the carbons of the glycerol are joined to two fatty acids in a condensation reaction creating ester bonds. The final carbon is bonded to the phosphate molecule‚ which in turn is connected via a covalent bond to choline. Due to the polar nature of the glycerol phosphate and choline molecules‚ they create a hydrophilic area (known as the hydrophilic head). Whereas‚ the fatty acids are non-polar and therefore form
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proteins which can catalyse chemical reactions without changing themselves. The enzyme lipase breaks down the fat in dairy products such as full-cream milk for people who are lactose intolerant. Lipase acts on its specific substrate‚ lipids produces fatty acids. If enzyme concentration increases‚ random collisions between the substrates and active sites of enzyme increase due to the increasing amount of active sites which allow more collisions to happen‚ so the rate of breakdown of lipids to simpler substances
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PHYSIOLOGIC VALUE OF FOOD Organic compounds * Protein * Lipids * Carbohydrates * Vitamins Inorganic elements * Water * Minerals Vit & min * Act as a catalysts which prompt the 3 major nutrients –carbohydrates ‚ protein‚fats METABOLISM * “Metabolismos”-to change or alter * Chemical process of transforming foods into complex tissue elements and of transforming complex body substance into simpler ones‚ along with the production of heat energy * Is the totality of the
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Final Year Project Progress Report Title: Fat Content Analysis and Characterization of Food Class and Group No. : AS114103/2A1 Student Names : Chan Hoi Ching (120586347) : Chan Wai Yi (120464356) : Cheung Kit Cheung(120552694) : Lam Chi Ching (120224281) : Lam Pik Shan (120181829)
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is excellent for skin and hair. The key component is lauric acid‚ which the body turns into monolaurin‚ a substance having a potent activity against viruses‚ bacteria and fungi and thus protect against many infectious diseases. Lauric acid is found only in the breast milk‚ which protects the child against various infections while his immune system is not yet fully developed. Another important ingredient is coconut oil is caprylic acid‚ which is also effective against viruses‚ bacteria and fungi
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COCONUT OIL Coconut is a popular plantation and is grown in more than 90 countries of the world. India‚ producing 13 billion nuts per annum‚ is one of the market leaders in coconut. Coconut is a versatile product and has multiple uses. Almost all the parts of a freshly grown coconut‚ eatable or otherwise‚ are used in some or the other manner. India is one of the leading coconut producers in the world‚ producing 13 billion nuts per annum. Coconut is mostly cultivated in the coastal regions
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of lipids. There are several types of lipid including triglycerides‚ steroids‚ waxes and phospholipids. Triglycerides are made up of three fatty acids combined with glycerol by an ester linkage meaning they are predominantly hydrophobic. They are combined in a condensation reaction where water is released. Phospholipids and similar except one of the fatty acid tails is replaced by a charged phosphate group. This means phospholipids are made up of two parts as the phosphate head is hydrophilic while
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Vol. 1 ACETIC ACID 115 ACETIC ACID 1. Introduction Acetic acid [64-19-7]‚ CH3COOH‚ is a corrosive organic acid having a sharp odor‚ burning taste‚ and pernicious blistering properties. It is found in ocean water‚ oilfield brines‚ rain‚ and at trace concentrations in many plant and animal liquids. It is central to all biological energy pathways. Fermentation of fruit and vegetable juices yields 2–12% acetic acid solutions‚ usually called vinegar (qv). Any sugar-containing sap or juice can
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