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This document discusses the role of chemistry in everyday life. It provides examples of common chemicals like medicines, soaps, and detergents. It then discusses specific classes of drugs like analgesics, antipyretics, and antibiotics. The document also discusses the use of plastics, cement, fertilizers, and glass and their chemical compositions and uses in daily life.
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Abstract: Allergies and food sensitivities can both be considered as "adverse reactions individualistic" to food.
Are pathological and individual forms because they affect a few individuals in way rather serious; immediate
or delayed reactions occur instead with simple effects histamine, or, in severe cases with respiratory and
anaphylactic shock
The eggplant (Solanum melongena L.) is known to cause food allergies in some Asian countries, but detailed
studies on allergies caused by eggplant are lacking, however, it was highlighted the presence of allergens in
edible parts of eggplant with preponderance in the peel .
The purpose of this study was to propose an extraction method rapid, efficient and cost of natural dye from
waste products from the food industry, such as the peels of eggplant, from which it was extracted, isolated and
purified the nasunin,a colored molecule in red-fuchsia.
Nasusin was tested on 58 patients to evaluate the potential sensitizing effect on the skin. The results demonstrate
that allergenic effects are negligible and therefore the nasunin can be used as a colorant in various industrial
sectors with a certain safety margin
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This document discusses various preservatives, their modes of action (MOAs), and bacterial resistance mechanisms. It describes common chemical preservatives like weak organic acids (e.g. benzoic acid), hydrogen peroxide, and naturally occurring compounds. It explains that preservatives inhibit microbes through membrane disruption, inhibition of metabolism, and accumulation of toxic ions inside cells. Bacteria can develop resistance via efflux pumps, cell wall/membrane alterations, and degradation of preservatives. The document advocates using combination preservation methods for food to provide protection while maintaining quality.
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Louis-Camille Maillard first observed and published on the color changes that occur when amino acids and sugars are mixed in 1912-1916. This reaction, now known as the Maillard reaction, produces flavor compounds and pigments. The reaction begins with a sugar reacting with an amino acid or the amino group of a protein to form an unstable compound called an Amadori intermediate, which then breaks down to produce flavors, aromas, and brown pigments. Some of the key classes of flavor compounds produced include nitrogen-containing, oxygen-containing, and sulfur-containing heterocyclics.
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The document discusses oxidants and antioxidants. It defines oxidants as substances that can oxidize other substances by removing electrons, and provides examples like reactive oxygen species. It then discusses sources of oxidants like metabolism and pollution. It defines antioxidants as substances that reduce oxidation reactions and lists endogenous and dietary antioxidants like vitamins C and E. It outlines some consequences of oxidant action like lipid peroxidation and DNA damage.
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Louis- Camille Maillard described a browning reaction between reducing sugars and amino groups. Despite not being the first to report the reaction, Maillard was the first to realize the significance of the reaction in areas as diverse as plant pathology, geology and medicine
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This document discusses factors that affect the proper collection and storage of medicinal plants to obtain drugs of good quality. It notes that the active constituents in plants can vary depending on factors like the time of year, time of day, and stage of maturity. It also outlines best practices for drying and storing crude drugs to prevent deterioration from moisture, heat, air, light, bacteria, molds, insects, and rodents. Maintaining proper controlled conditions during collection, drying, and storage is important to preserve the plants' active components and quality.
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Chemistry plays an essential role in life on Earth. Organisms use chemicals to survive in extreme climates through enzymes that protect membranes. The human body also relies on chemistry, using chemicals to break down food and produce mucus layers that protect organs. While chemicals are necessary for life, they can also pose harm, like stomach acids. Synthetic materials created through chemistry have benefits over natural materials by combining desirable properties without negatives. However, chemical reactions used to make synthetics can also be dangerous, so safety precautions must be followed.
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The browning of these food stuffs is due to Maillard Reaction creates flavor and changes the color of food generally only begin to occur above 285°F occurs between amino acids
A case of allergy and food sensitivity: the nasunin, natural color of eggplant
Abstract: Allergies and food sensitivities can both be considered as "adverse reactions individualistic" to food.
Are pathological and individual forms because they affect a few individuals in way rather serious; immediate
or delayed reactions occur instead with simple effects histamine, or, in severe cases with respiratory and
anaphylactic shock
The eggplant (Solanum melongena L.) is known to cause food allergies in some Asian countries, but detailed
studies on allergies caused by eggplant are lacking, however, it was highlighted the presence of allergens in
edible parts of eggplant with preponderance in the peel .
The purpose of this study was to propose an extraction method rapid, efficient and cost of natural dye from
waste products from the food industry, such as the peels of eggplant, from which it was extracted, isolated and
purified the nasunin,a colored molecule in red-fuchsia.
Nasusin was tested on 58 patients to evaluate the potential sensitizing effect on the skin. The results demonstrate
that allergenic effects are negligible and therefore the nasunin can be used as a colorant in various industrial
sectors with a certain safety margin
Lecture 4 browning reaction
This document summarizes the two main types of browning reactions: non-enzymatic and enzymatic. Non-enzymatic browning includes caramelization of sugars with heat and the Maillard reaction between sugars and amino acids. Enzymatic browning is caused by polyphenol oxidase enzymes acting on phenolic compounds in fruits and vegetables when exposed to oxygen. Methods to prevent enzymatic browning include maintaining an acidic pH, using sulfites or antioxidants, reducing oxygen contact, and denaturing the enzymes through blanching.
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More details: http://grease-eater.co.uk/sludge-and-sewage-treatment.html
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1. forms of water
Water plays an important role in many foods, affecting texture, enabling chemical reactions, and supporting microbial growth. Many fresh foods are composed of 75% or more water. There are three forms of water in foods: free water, which can be squeezed out; absorbed water, which is attached to molecules like proteins and carbohydrates; and bound water, which is trapped within crystals or other substances and cannot promote microbial growth. Determining the moisture content of foods is important for factors like shelf life and susceptibility to contamination.
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Taxonomy, ecology, biochemistry and analytical technology of food microorganisms.
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Sir James Chadwick discovered the neutron in 1932. He was awarded the 1935 Nobel Prize in Physics for this discovery. Chadwick performed an experiment where he smashed alpha particles into beryllium and allowed the radiation to hit paraffin wax. The results showed collisions with beryllium atoms released massive neutral particles, which Chadwick named neutrons. Neutrons have the same mass as protons but have no charge. Chadwick's discovery of the neutron helped reveal properties of atomic nuclei.
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Power point presentation anitha sahadevan2
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- 5. CHEMISTRY IN EVERY DAY LIFE Power Point Presentation on the Topic
- 6. INTRODUCTION Chemistry has very important role in our daily life. The Principles of Chemistry have been used for the benefit of mankind. Chemistry has influenced our life so much that we do not even realize that we come across chemicals at every moments, that we ourselves are beautiful chemical creations and all our activities are controlled by chemicals. Materials like soaps, detergents, household bleaches, toothpaste, medicines etc. are the examples of chemicals used in our daily life.
- 7. Uses of chemicals in daily life
- 8. When the biological response in therapeutic and useful, there chemicals are called medicines and are used in diagnosis, prevention and treatment of diseases. Some medicines and chemical names are given below. Medicines Chemicals 2-accetoxy benzoic acid 4-accetimido phenol Aspirin paracetamol
- 9. Classes of drugs Uses Analgesics Pain killer Antipyretics To reduce body temperature Antiseptics The chemicals which either kill or prevent the growth of micro organisms Antacids To reduce acidity Antibiotics These are the chemical substance produced by micro organisms that inhibit the growth or even destroy micro organisms
- 10. Plastics is another material used in our daily life. Bag, Bucket, Pen etc. are made up of plastic material. • Polyethene,PVC, Nylone ,PolyslyceneThermoplastics • Baketite,terten urea- formaldehyde Thermosetting plastics It is of two types thermoplastic and thermosetting plastic.
- 11. Cement can be prepared by heating clay and lime stone at high temperature (1500oC) It is known as cement clinker. Add 2% Gypsm with cement clinker to form cement. Cement is treated with coater, it become setting. This is an exothermic reaction.
- 12. Chemicals can be used as fertilizers. To protect seeds from insects To prevent plants To prevent insects which spread the diseases. Eg: Endosulfan- Organochloride(imp.factor) Malothion-Organophosphate Uses
- 13. Glass is a hard brittle, amorphous mixture usually transparent or translucent of silicates of Calcium, Sodium or other metals. Glass Raw materials Uses Sodaglass Na2CaO.6SiO2 Soda glass or window glass Hard glass SiO2,K2CO3,Ca2CO3 Laboratory glass wares,kitchen wares Flint glass SiO2,K2CO3,Na2CO3, PbO2 Lenses, Prisms Borosilicate glass SiO2,boric acid Na2CO3, CaCO3, aluminum oxide Laboratory glass wares.