Organic food contains important organic molecules like carbohydrates, proteins, lipids, and nucleic acids. Carbohydrates include sugars like monosaccharides, disaccharides, and polysaccharides. Proteins are made of amino acids linked through peptide bonds. Lipids encompass fats, phospholipids, waxes, and steroids. Nucleic acids are made of nucleotides containing nitrogenous bases, pentose sugars, and phosphate groups. Organic foods tend to have higher antioxidant levels than conventionally grown foods due to being grown without most synthetic pesticides and fertilizers.
Food Safety- WHO Theme 2015 calls for a new perspective in not just knowing the nutrient content of our food but also understanding how safe (or unsafe) it is! The ppt discusses some of the common chemicals in our food
Photo degradation & photo stabilization of polymersKeshav Singh
Photo-Degradation & Photo-Stabilization of Polymers
Polymer Degradation
Different Types of Degradation
Photodegradation
Factors Causing Photodegradation
Effects of Photodegradation & Need for Photostabilization
Photo-stabilization
Food Safety- WHO Theme 2015 calls for a new perspective in not just knowing the nutrient content of our food but also understanding how safe (or unsafe) it is! The ppt discusses some of the common chemicals in our food
Photo degradation & photo stabilization of polymersKeshav Singh
Photo-Degradation & Photo-Stabilization of Polymers
Polymer Degradation
Different Types of Degradation
Photodegradation
Factors Causing Photodegradation
Effects of Photodegradation & Need for Photostabilization
Photo-stabilization
Properties of fats and oils/Organic chemistry 2/Neet preparation/ Reactions of fats and oil/Qualitative analysis of fats and oils
Also see videos:
Properties of fats and oils
https://youtu.be/ux09yaPPPHw
Qualitative analysis of fats and oils
https://youtu.be/WXO6Ggdjwvo
Hi dear students, in this presentation I had explained the introduction, sources, functions and chemistry of fats and oils. I had covered the chemical reactions of fats and oils too, which includes hydrolysis, hydrogenation, Rancidity and drying of oils.
I had covered acid value, saponification value, iodine value, ester value, acetyl value, Reichert meissl value and polenske value of fats and oils. After watching this presentation it will be be able to answer the following questions,
What are fats and oils?
What are fats and oils?
What are the qualitative analysis tests for fats and oils?
What is fatty acid?
What are saturated and unsaturated fatty acids?
What is the difference between fats and oils?
What is fatty acid?
What is triglyceride?
What are saturated and unsaturated fatty acids?
What are essential fatty acids?
What is omega 3 and omega 6 fatty acids?
How vanaspati ghee is made?
What is acid value?
What is acid number?
What is saponification value?
What is iodine value?
What is ester value?
What is acetyl value?
What is reichert meissl value?
HSSC Second year Chemistry course slides for Federal Board Pakistan, lectures by Dr. Raja Hashim Ali (also available on Youtube as a series of video lectures).
Bakelite/Phenol Formaldehyde Resins
(1. Introduction:-
ये एक महत्वपूर्ण प्रकार के बहुलक है, जिन्हे फिनॉल और फार्मेल्डिहाइड की किसी क्षारकीय उत्प्रेरक की उपस्थिति में क्रिया कर के प्राप्त करते है
इसे सर्वप्रथम बनाने वाले वैज्ञानिक (एल. एच. बैकलैण्ड 1910) के नाम पर बैकेलाइट कहते है
(2) Method:-
जब फिनॉल और फार्मेल्डिहाइड को क्षार उत्प्रेरक की उपस्थिति में क्रिया करने पर o-हाइड्रॉक्सी बेंजिल एल्कोहॉल प्राप्त होता है इसे p-हाइड्रॉक्सी बेंजिल एल्कोहॉल के साथ बहुलीकरण करने पर हमे बैकेलाइट प्राप्त होता है
A micelle is an aggregate of surfactant molecules dispersed in a liquid colloid.
A typical micelle in aqueous solution forms an aggregate with the hydrophilic "head" regions in contact with surrounding solvent, sequestering the hydrophobic tail regions in the micelle centre. This type of micelle is known as a normal phase micelle (oil-in-water micelle).
Inverse micelles have the head groups at the centre with the tails extending out (water-in-oil micelle).
Properties of fats and oils/Organic chemistry 2/Neet preparation/ Reactions of fats and oil/Qualitative analysis of fats and oils
Also see videos:
Properties of fats and oils
https://youtu.be/ux09yaPPPHw
Qualitative analysis of fats and oils
https://youtu.be/WXO6Ggdjwvo
Hi dear students, in this presentation I had explained the introduction, sources, functions and chemistry of fats and oils. I had covered the chemical reactions of fats and oils too, which includes hydrolysis, hydrogenation, Rancidity and drying of oils.
I had covered acid value, saponification value, iodine value, ester value, acetyl value, Reichert meissl value and polenske value of fats and oils. After watching this presentation it will be be able to answer the following questions,
What are fats and oils?
What are fats and oils?
What are the qualitative analysis tests for fats and oils?
What is fatty acid?
What are saturated and unsaturated fatty acids?
What is the difference between fats and oils?
What is fatty acid?
What is triglyceride?
What are saturated and unsaturated fatty acids?
What are essential fatty acids?
What is omega 3 and omega 6 fatty acids?
How vanaspati ghee is made?
What is acid value?
What is acid number?
What is saponification value?
What is iodine value?
What is ester value?
What is acetyl value?
What is reichert meissl value?
HSSC Second year Chemistry course slides for Federal Board Pakistan, lectures by Dr. Raja Hashim Ali (also available on Youtube as a series of video lectures).
Bakelite/Phenol Formaldehyde Resins
(1. Introduction:-
ये एक महत्वपूर्ण प्रकार के बहुलक है, जिन्हे फिनॉल और फार्मेल्डिहाइड की किसी क्षारकीय उत्प्रेरक की उपस्थिति में क्रिया कर के प्राप्त करते है
इसे सर्वप्रथम बनाने वाले वैज्ञानिक (एल. एच. बैकलैण्ड 1910) के नाम पर बैकेलाइट कहते है
(2) Method:-
जब फिनॉल और फार्मेल्डिहाइड को क्षार उत्प्रेरक की उपस्थिति में क्रिया करने पर o-हाइड्रॉक्सी बेंजिल एल्कोहॉल प्राप्त होता है इसे p-हाइड्रॉक्सी बेंजिल एल्कोहॉल के साथ बहुलीकरण करने पर हमे बैकेलाइट प्राप्त होता है
A micelle is an aggregate of surfactant molecules dispersed in a liquid colloid.
A typical micelle in aqueous solution forms an aggregate with the hydrophilic "head" regions in contact with surrounding solvent, sequestering the hydrophobic tail regions in the micelle centre. This type of micelle is known as a normal phase micelle (oil-in-water micelle).
Inverse micelles have the head groups at the centre with the tails extending out (water-in-oil micelle).
Biochemistry is the branch of science that explores the chemical processes within and related to living organisms. It is a laboratory based science that brings together biology and chemistry. By using chemical knowledge and techniques, biochemists can understand and solve biological problems
A focus on agricultural chemistry emerged in the writings of J. G. Wallerius, Humphry Davy, and others, leading to the development of the scientific approach to food and nutrition. For instance, Elements of Agricultural Chemistry, by Davy, was published in the United Kingdom in 1813 as part of a course of lectures for the Board of Agriculture and is now in its sixth edition. Carl Wilhelm Scheele's 1785 isolation of malic acid from apples was among earlier research.
https://easy4learning.com/?p=109
Eben Horsford of Lowell, Massachusetts, translated and published some of Liebig's studies on the chemistry of food in 1848.
The Society of Public Analysts was established in 1874 with the intention of using analytical techniques for the general public's benefit. It was also motivated by worries about the quality of the food supply, particularly difficulties with food adulteration and contamination, which by the 1950s had progressed beyond purposeful contamination to include chemical food additives. Food chemistry would emerge with the growth of schools and institutions across the world, most notably in the United States, along with dietary ingredient research, most notably the Single-grain experiment from 1907 to 1911. The United States Food and Drug Administration was established in 1906 as a result of more study conducted by Harvey W. Wiley at the United States Department of Agriculture in the late 19th century. The Agricultural and Food Chemistry Division of the American Chemical Society was founded in 1908, and the Institute of Food Technologists was founded in 1909.
Food physical chemistry serves as a foundation for food chemistry because it frequently draws from rheology, theories of transport phenomena, physical and chemical thermodynamics, chemical bonds and interaction forces, quantum mechanics, reaction kinetics, biopolymer science, colloidal interactions, nucleation, glass transitions, and freezing/disordered or noncrystalline solids
Food is one of the basic needs of the human being. It is required for the normal functioning of the body parts and for a healthy growth. Food is any substance, composed of carbohydrates, water, fats and/or proteins, that is either eaten or drunk by any animal, including humans, for nutrition or pleasure. Items considered food may be sourced from plants, animals or another kingdom such as fungus.On the other hand , Food science is a study concerned with all technical aspects of food, beginning with harvesting or slaughtering, and ending with its cooking and consumption. It is considered one of the life sciences, and is usually considered distinct from the field of nutrition.
A focus on agricultural chemistry emerged in the writings of J. G. Wallerius, Humphry Davy, and others, leading to the development of the scientific approach to food and nutrition. For instance, Elements of Agricultural Chemistry, by Davy, was published in the United Kingdom in 1813 as part of a course of lectures for the Board of Agriculture and is now in its sixth edition. Carl Wilhelm Scheele’s 1785 isolation of malic acid from apples was among earlier research.
Concepts in BiochemistryChapter 2Wendy Herndon, BIS, RDH, CDAlleneMcclendon878
Concepts in Biochemistry
Chapter 2
Wendy Herndon, BIS, RDH, CDA
Introduction
Dental professionals need to have a basic understanding of biochemistry
It is the foundation for understanding and applying the concepts of nutrition
What is Biochemistry?
It is the study of life at the molecular level
A molecule is:
The smallest particle of a substance that retains all the properties of the substance
A biomolecule is
Any molecule that is produced by a living cell or organism
https://www.youtube.com/watch?v=YO244P1e9QM
Metabolism involves
Production and use of energy which can come from dietary carbs, proteins, and lipids
Bioinformation involves
The transfer of biological information from DNA to RNA to protein which carries out all of the processes of life
DNA is deoxyribonucleic acid
RNA is Ribonucleic acid
3
Fundamentals
Atoms are:
Made of three tiny particles called:
Protons
Neutrons
Electrons
An atom itself is made up of three tiny kinds of particles called subatomic particles: protons, neutrons, and electrons. The protons and the neutrons make up the center of the atom called the nucleus and the electrons fly around above the nucleus in a small cloud. All matter is made up of atoms.
4
Fundamentals
Molecules are:
A group of atoms bonded together
An example is when two atoms of hydrogen bond with one atom of oxygen, it forms a water molecule
A molecule is a group of atoms bonded together
5
Fundamentals
The mass of the human body is made of atoms which form molecules (groups of atoms)
Molecules form cells (made up of billions of molecules)
Cells form tissues
Tissues form organs
Organs work together to form systems
Systems form organisms such as a human
Atomic Bonds
Ionic
Ionic bonds form between a positively charged metal and a negatively charged non-metal
An example of an ionic bond is the hydroxyapatite in enamel which is composed of ionic bonds between calcium and phosphate
Atomic Bonds
Covalent
-A covalent bond occurs when two non-metal atoms equally share electrons
-An example of this would be when nitrogen and oxygen bond together to form nitrous oxide
-Laughing gas
Carbon
Element
Carbon is the fourth most abundant element in the universe and is the building block of life on earth
Cells are made of many complex molecules called macromolecules
These include proteins, nucleic acids (RNA and DNA), carbohydrates, and lipids
The carbon atom has unique properties that allow it to form covalent bonds to as many as four different atoms, making this versatile element ideal to serve as the basic structural component, or “backbone,” of the macromolecules (many complex molecules)
Main Biomolecules in Nutrition
(any molecule formed by a living cell or organism)
The four major biomolecules are:
Carbohydrates
Lipids
Proteins
Nucleic acids
These biomolecules are characterized by the type of polymer or monomer they contain and by their function
A polymer is a large molecule containing repeating units kn ...
Corrosion Technology Forum – A two-day conclave discusses about corrosion prevention opportunities in the four major industries across geographies. Discusses various issues related to corrosion control, mitigation and methodologies to assess the damage due to corrosion.
Get 15% off on subscription now!! Chemical today magazine is a book for chemistry or chemical industry professionals which covers all influential topics, exotic concept &, fantastic appearance has attracted tons of readers over the globe.
Since the beginning of history recorded, human beings have sought to mask or augment their own body odor by applying perfume, which imitates nature’s pleasant smells. Many natural and man-made materials have been utilized or extracted to make perfumes. No perfume smells
Distillation is a method that can be utilized to take out an unadulterated liquid from a combination of liquids. It works when the liquids have distinguished boiling points. Distillation is typically used to detach ethanol, which is the alcohol in alcoholic drinks - from water.
Few things about Acetic acid you must knowrita martin
Acetic acid which is also known as Ethanoic acid is a colorless organic acid with chemicals formula C2H4O2 is liquid with strong and distinctive pungent and sour smell. Acetic acid got its name from a word “Acetum”, which is a Latin word for vinegar.
Tin is the 49th most rich element in the earth’s crust, having 2 parts per million compared with 75 parts per million for zinc, 50 parts per million for copper, and 14 parts per million for lead.
Calcium carbonate or CaCO3 is one of chemical compound found in the rocks as a mineral calcite and aragonite mostly particularly as a limestone, chalk or a marble.
A covalent bond is a chemical bond that involves sharing of pairs of electrons between atoms. These pairs of electrons are known as bonding pairs or shared pair
4 vital things about zinc that you should knowrita martin
Zinc designated with the chemical symbol of Zn and an atomic number of 30. The number of electrons per shell is 2, 8, 18 and 2. The two valence electrons of zinc are in charge of shaping bonds with different atoms, which is determined by its electron affinity, electro-negativity and ionization energies.
Toluene Biodegration Using Jet Loop Reactorrita martin
Toluene aromatic hydrocarbon solvent is a solvent in paints, lacquers, thinners, glues, correction fluid, carbon nanotubes and nail polish remover used as an octane booster in gasoline fuels
AIDS stands for: Acquired Immunodeficiency Syndrome HIV stands for: Human immunodeficiency virus AIDS is a disease of the human immune system caused by the HIV
Why the statue of liberty is colored blue greenrita martin
Statue of Liberty is its own special colour because of its unique environmental conditions. It's not a simple single reaction between copper and oxygen to generate a green oxide, like you may think. The copper oxide continues to react to make copper carbonates, copper sulphide, and copper sulphate.
6 methods of preparation of caustic sodarita martin
Sodium hydroxide, also known as caustic soda or lye, is an inorganic compound with the chemical formula NaOH. It is a white solid, and is a highly caustic metallic base and alkali salt. It is available in pellets, flakes, granules, and as prepared solutions at a number of different concentrations.
A solvent can be any substance, that turns into a solution by dissolving a solid, liquid, or gaseous solute. The solvent is usually a liquid, but can also be a solid or gas.
Diethyl ether can be prepared both in laboratories and on an industrial scale by the process called acid ether synthesis.
Ethanol is mixed with a strong acid like sulfuric acid (H2SO4).This strong acid dissociates in the aqueous environment producing H3O+(hydronium ions).
Production of ethyl acetate by esterificationrita martin
Ethyl acetate is synthesised via the Fischer esterification reaction from ethanol and acetic acid, typically in the presence of an acid catalyst such as concentrated sulfuric acid.
Observation of Io’s Resurfacing via Plume Deposition Using Ground-based Adapt...Sérgio Sacani
Since volcanic activity was first discovered on Io from Voyager images in 1979, changes
on Io’s surface have been monitored from both spacecraft and ground-based telescopes.
Here, we present the highest spatial resolution images of Io ever obtained from a groundbased telescope. These images, acquired by the SHARK-VIS instrument on the Large
Binocular Telescope, show evidence of a major resurfacing event on Io’s trailing hemisphere. When compared to the most recent spacecraft images, the SHARK-VIS images
show that a plume deposit from a powerful eruption at Pillan Patera has covered part
of the long-lived Pele plume deposit. Although this type of resurfacing event may be common on Io, few have been detected due to the rarity of spacecraft visits and the previously low spatial resolution available from Earth-based telescopes. The SHARK-VIS instrument ushers in a new era of high resolution imaging of Io’s surface using adaptive
optics at visible wavelengths.
Cancer cell metabolism: special Reference to Lactate PathwayAADYARAJPANDEY1
Normal Cell Metabolism:
Cellular respiration describes the series of steps that cells use to break down sugar and other chemicals to get the energy we need to function.
Energy is stored in the bonds of glucose and when glucose is broken down, much of that energy is released.
Cell utilize energy in the form of ATP.
The first step of respiration is called glycolysis. In a series of steps, glycolysis breaks glucose into two smaller molecules - a chemical called pyruvate. A small amount of ATP is formed during this process.
Most healthy cells continue the breakdown in a second process, called the Kreb's cycle. The Kreb's cycle allows cells to “burn” the pyruvates made in glycolysis to get more ATP.
The last step in the breakdown of glucose is called oxidative phosphorylation (Ox-Phos).
It takes place in specialized cell structures called mitochondria. This process produces a large amount of ATP. Importantly, cells need oxygen to complete oxidative phosphorylation.
If a cell completes only glycolysis, only 2 molecules of ATP are made per glucose. However, if the cell completes the entire respiration process (glycolysis - Kreb's - oxidative phosphorylation), about 36 molecules of ATP are created, giving it much more energy to use.
IN CANCER CELL:
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
Unlike healthy cells that "burn" the entire molecule of sugar to capture a large amount of energy as ATP, cancer cells are wasteful.
Cancer cells only partially break down sugar molecules. They overuse the first step of respiration, glycolysis. They frequently do not complete the second step, oxidative phosphorylation.
This results in only 2 molecules of ATP per each glucose molecule instead of the 36 or so ATPs healthy cells gain. As a result, cancer cells need to use a lot more sugar molecules to get enough energy to survive.
introduction to WARBERG PHENOMENA:
WARBURG EFFECT Usually, cancer cells are highly glycolytic (glucose addiction) and take up more glucose than do normal cells from outside.
Otto Heinrich Warburg (; 8 October 1883 – 1 August 1970) In 1931 was awarded the Nobel Prize in Physiology for his "discovery of the nature and mode of action of the respiratory enzyme.
WARNBURG EFFECT : cancer cells under aerobic (well-oxygenated) conditions to metabolize glucose to lactate (aerobic glycolysis) is known as the Warburg effect. Warburg made the observation that tumor slices consume glucose and secrete lactate at a higher rate than normal tissues.
Richard's aventures in two entangled wonderlandsRichard Gill
Since the loophole-free Bell experiments of 2020 and the Nobel prizes in physics of 2022, critics of Bell's work have retreated to the fortress of super-determinism. Now, super-determinism is a derogatory word - it just means "determinism". Palmer, Hance and Hossenfelder argue that quantum mechanics and determinism are not incompatible, using a sophisticated mathematical construction based on a subtle thinning of allowed states and measurements in quantum mechanics, such that what is left appears to make Bell's argument fail, without altering the empirical predictions of quantum mechanics. I think however that it is a smoke screen, and the slogan "lost in math" comes to my mind. I will discuss some other recent disproofs of Bell's theorem using the language of causality based on causal graphs. Causal thinking is also central to law and justice. I will mention surprising connections to my work on serial killer nurse cases, in particular the Dutch case of Lucia de Berk and the current UK case of Lucy Letby.
THE IMPORTANCE OF MARTIAN ATMOSPHERE SAMPLE RETURN.Sérgio Sacani
The return of a sample of near-surface atmosphere from Mars would facilitate answers to several first-order science questions surrounding the formation and evolution of the planet. One of the important aspects of terrestrial planet formation in general is the role that primary atmospheres played in influencing the chemistry and structure of the planets and their antecedents. Studies of the martian atmosphere can be used to investigate the role of a primary atmosphere in its history. Atmosphere samples would also inform our understanding of the near-surface chemistry of the planet, and ultimately the prospects for life. High-precision isotopic analyses of constituent gases are needed to address these questions, requiring that the analyses are made on returned samples rather than in situ.
Earliest Galaxies in the JADES Origins Field: Luminosity Function and Cosmic ...Sérgio Sacani
We characterize the earliest galaxy population in the JADES Origins Field (JOF), the deepest
imaging field observed with JWST. We make use of the ancillary Hubble optical images (5 filters
spanning 0.4−0.9µm) and novel JWST images with 14 filters spanning 0.8−5µm, including 7 mediumband filters, and reaching total exposure times of up to 46 hours per filter. We combine all our data
at > 2.3µm to construct an ultradeep image, reaching as deep as ≈ 31.4 AB mag in the stack and
30.3-31.0 AB mag (5σ, r = 0.1” circular aperture) in individual filters. We measure photometric
redshifts and use robust selection criteria to identify a sample of eight galaxy candidates at redshifts
z = 11.5 − 15. These objects show compact half-light radii of R1/2 ∼ 50 − 200pc, stellar masses of
M⋆ ∼ 107−108M⊙, and star-formation rates of SFR ∼ 0.1−1 M⊙ yr−1
. Our search finds no candidates
at 15 < z < 20, placing upper limits at these redshifts. We develop a forward modeling approach to
infer the properties of the evolving luminosity function without binning in redshift or luminosity that
marginalizes over the photometric redshift uncertainty of our candidate galaxies and incorporates the
impact of non-detections. We find a z = 12 luminosity function in good agreement with prior results,
and that the luminosity function normalization and UV luminosity density decline by a factor of ∼ 2.5
from z = 12 to z = 14. We discuss the possible implications of our results in the context of theoretical
models for evolution of the dark matter halo mass function.
Unveiling the Energy Potential of Marshmallow Deposits.pdf
Food chemistry - MeetOrganic Molecules in Organic Foods
1. MEET THE ORGANIC MOLECULES IN
ORGANIC FOODS
Article written and published
By
www.worldofchemicals.com
2. INTRODUCTION
We all have to eat! But how much do we really
know about the chemistry of food?
While chemistry has been a great benefit to us,
sometimes in the form of chemical pesticides and
fertilizers causing health hazards.
One step towards the solution is growing more
organic food / greener food.
After knowing what organic food is, we should know
about
Food chemistry and
Organic molecules
3. ORGANIC FOOD
Organic food, defined by how it cannot be made
rather than how it can be made, must be produced
without the use of sewer-sludge fertilizers, most
synthetic fertilizers and pesticides, genetic
engineering (biotechnology), growth hormones,
irradiation and antibiotics.
"Organic" does not mean "natural." There is no
legal definition as to what constitutes a "natural"
food. However, the food industry uses the term
"natural" to indicate that a food has been minimally
processed and is preservative-free.
4. BRIEF HISTORY ON ORGANIC FOOD
India started the 'Green Revolution' in the 1960s. During this
time, the amount of food that could be grown in every acre of
land increased manifold through the use of pesticides and
fertilizers.
However, these have many dangerous side-effects. Chemical
pesticides not only kill harmful insects like weevils and borers,
but also beneficial insects like butterflies and bees.
Many plants depend on these insects for their pollination and
seed dispersal. These pesticides do not break down, but
accumulate in the plants. This can lead to a dangerous build up
that causes harmful health effects in people who eat these
foods. Fertilizers have a similar effect.
They were originally used to provide nutrients to crop plants that
were not present in enough quantities in the soil. However, over
time fertilizers lead to the quality of the soil becoming worse, till
it is unable to support agriculture
5. HOW ORGANIC FOOD DIFFER ?
Organic food differs from conventionally produced food
simply in the way it is grown, handled and processed.
A recently published report indicates that organic food is
less likely to contain pesticide residues than
conventional food (13 percent of organic produce
samples versus 71 percent of conventional produce
samples contained a pesticide residue when long-banned
persistent pesticides were excluded).
Yet, according to the National Research Council, the
traces of pesticides left on conventionally grown
products are unlikely to cause an increased cancer risk.
Also, if fruits and vegetables are properly washed, most
of the chemicals can be removed.
6. ORGANIC FOOD GROWTH SURVEY
A 2014 meta-analysis of 343 studies, found that
organically grown crops had higher concentrations
of antioxidants, containing 17%
more antioxidants overall compared to
conventionally grown crops. Concentrations of
phenolic acids, flavanones, stilbenes, flavones,
flavonols, and anthocyanins were particularly
elevated, with flavanones being 69% higher.
A 2012 survey of the scientific literature
reported ascorbic acid (Vitamin C), beta-carotene
(a precursor for Vitamin A), and alpha-tocopherol (a
form of Vitamin E) content; milk studies reported on
beta-carotene and alpha-tocopherol levels in
organic food.
7. CHEMISTRY OF ORGANIC FOOD
Food chemistry is the study of chemical processes
and interactions of all biological and non-biological
components of foods.
It is similar to biochemistry in its main components
such as carbohydrates, lipids, and protein, but it
also includes areas such as water, vitamins,
minerals,enzymes, food additives, flavors, and
colors.
This discipline also encompasses how products
change under certain food processing techniques
and ways either to enhance or to prevent them from
happening.
8. CHEMISTRY OF ORGANIC FOOD
Basic food chemistry deals with the organic molecules.
Organic molecules are nothing but the chemicals of life,
compounds that are composed of more than one type of
element. Organic molecules are found in, and are
produced by living organisms.
The feature that distinguishes an organic molecule from
inorganic molecule is that the organic molecules contain
carbon-hydrogen bonds whereas the inorganic
molecules do not.
The four major classes of organic molecules include
carbohydrates, proteins, lipids and nucleic acids.
Carbohydrates molecules contain carbon hydrates in a
ratio of one carbon molecule to one water molecule
(CH2O).
10. THERE ARE DIFFERENT TYPES OF
CARBOHYDRATES AS WELL. THIS INCLUDES
Saccharide
Monosaccharides
Polysaccharides
The word saccharide is another word for carbohydrate,
because it can be preceded with a prefix that indicates
the size of the molecule (mono-, di-, tri- poly-).
Monosaccharides are the simplest form of molecules as
they contain single sugars and have just one molecule.
Disaccharides are double sugars and are a combination
of two monosaccharides. Polysaccharides are polymers
and are composed of several sugars. They can be same
monomer (many of same monosaccharide) or mixture of
monomers.
12. PROTEINS
Proteins are polymers, and their building blocks are amino
acids. Each amino acid contains
Base amino group (-NH2)
Acidic carboxyl group (-COOH)
Hydrogen atom
All of the above are attached to same carbon atom (the α-
carbon or alpha carbon). A fourth bond attaches an alpha
carbon to a side group that varies among different amino
acids. These side groups are important, as they affect the way
the protein's amino acids interact with one another, and how a
protein interacts with other molecules. Alhough there are
hundreds of different amino acids, most organisms use only 21
to build proteins.
Peptide bonds are the covalent bonds which link amino acids
into chains and they look like the beads on a necklace. A
dipeptide is two amino acids that are linked together and a
polypeptide is the one that is more than two.
14. LIPIDS
Lipids are molecules that are hydrophobic and are
not attracted to water because the non-polar
covalent bonds that link carbon and hydrogen are
not attracted to the polar bonds of water. The four
major groups of lipids include
Fats
Phospholipids
Waxes
Steroids
15. ORGANIC FOOD ALSO CONTAINS
Fats
Fats and oils are made from two kinds of molecules -
glycerol which is a type of alcohol and three fatty acids which are
also known as triglycerides.
Phospholipids
The structure of this type of lipid includes a hydrophobic or a
"water hating," hydrocarbon tails and hydrophilic or a water loving
phosphate groups on the end. This means that phospholipids are
soluble in both water and oil.
Our body cell membranes are made mostly of phospholipids that
are arranged in a double layer with the tails from both layers
facing inward and the heads facing outward. This is called as
lipid bilayer.
Waxes
Waxes are esters of alcohol which are insoluble in water and are
difficult to break down. Wax forms protective and waterproof
layers on some plants, bacteria, animal fur and integuments of
insects.
16. ORGANIC FOOD ALSO CONTAINS CONT ..
Steroids
Steroids form the central core of a cholesterol
molecule which consists of four fused rings and is
shared by all steroids. Cholesterol is a precursor to
our sex hormones and Vitamin D.
Our cell membranes contain a lot of cholesterol
which helps in keeping the membrane flexible and
fluid even when our cells are exposed to cooler
temperatures.
17. NUCLEIC ACIDS AND NUCLEOTIDES
Nucleic acids are polymers that are made up of nucleotide
monomers. Each monomer of nucleic acid is a nucleotide and
consists of three portions; pentose sugar, one or more
phosphate groups and one of five cyclic nitrogenous bases.
Nucleotides are linked by covalent bonds between phosphate
of one nucleotide and sugar of next, thereby forming a
phosphate-sugar backbone. The nitrogenous bases extend
from it like teeth of a comb.
Hydrogen bonds form between specific bases of two nucleic
acid chains, forming a stable, double-stranded DNA molecule.
Hydrogen bonding twists the phosphate-deoxyribose
backbones into a helix giving it a typical DNA double helix.
Adenosine 5'-triphosphate or ATP, also known as the energy
transfer molecule is a multifunctional nucleotide and is
important for the "molecular currency" of intracellular energy
transfer. ATP transports chemical energy within cells for
metabolism.
18. REFERENCE
Read complete article online with images here
http://www.worldofchemicals.com/457/chemistry-articles/
meet-the-organic-molecules-in-organic-foods.
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