Chemistry learn

• Glycerol


  • Propane-1,2,3-triol
• What happens to a protein during cooking?

  1. Hydrogen bonds break

  2. Proteins change shape (denature)
• Hydrolysis


  Happens during digestion, proteins are broken up into amino acids
• Increasing the temperature


  Increases the rate of reaction
• Equilibrium


  The state where the rate of the forward reaction equals the rate of the reverse reaction
• Hydration


  The addition of water
• When comparing different intermolecular force strength

  The molecules must have roughly the same number of electrons
• Emulsifiers


  Made by reacting edible oils with glycerol
• An advantage of detergent over soap is that it does not produce scum
• A solution must be acidified to provide hydrogen ions for redox reactions
• Carbon dioxide is a non-polar covalent molecule
• Covalent network solids need covalent bonds to be broken, hence their very high melting and boiling points
• Oxidation of carbon compounds


  • Oxygen to hydrogen ratio increases
  • Addition of oxygen or removal of hydrogen
  • Primary/secondary to aldehyde/ketone
• Reduction of carbon compounds


  • Oxygen to hydrogen ratio decreases
  • Carboxyl to aldehyde
  • Ketone to secondary
• When comparing intermolecular forces


  • The molecules must have the same number of electrons for a fair comparison
  • The higher boiling point is due to stronger dipole-dipole forces, not just London dispersion forces