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4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 1
greek.: dialysis = dispersal
semipermeable membrane
lat.: semi = „half“, „partial“ und permeable = “diaphanous“
Only the small molecules are able to pass the dividing wall
A molecular sieve
http://de.wikipedia.org/wiki/Dialyse
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 2
The “miracuolous” powder
The super-absorbent polymer, a coarse grained powder
1g Polymer absorbs up to 1000g of waterhttp://de.wikipedia.org/wiki/Superabsorber / http://www.chemgapedia.de
Super-absorbent particles before (left) and after absorbing water
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 3
Separating colours: Chromatography
Chromatography: greek: = colour and = to write
History:
During his research into chlorophyll the Russian botanist Michail Tswett (1903) separated plant pigments such chlorophyll, carotenes etc.
Using a column containing calcium-carbonate he was able to separate the differently coloured dyestuffs of green leaves
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 4
Today automatic methods print such chromatograms
What does the sample contain –
and how much of it?
http://www.ntk-landau.de/chromatographie/Auswertung_SC.htm
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 5
From the carob tree into to the pudding
O
OOH
HH
OHOH
H H
H
CH2
O
O
OOH
HH
OH
H H
H
OH
O
OOH
HH
OH
H H
H
OH
O
OHOH
HH
OH
H H
H
OH
O
HH
OH
H
OH
H OH
H
OH
locust bean gum can absorb a hundred times it’s own weight
polysaccharide consisting of mannose and galactose units
Used as a thickening agent in sauces, puddings and candies
http://www.chemgapedia.de/vsengine/vlu/vsc/de/ch/9/mac/funktionspolymere/verdicker/verdickungsmittel.vlu/Page/vsc/de/ch/9/mac/funktionspolymere/verdicker/natuerl.vscml.html
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 6
fats (lipids) in our blood
fats are generally triesters of glycerol and fatty acids
Lipids are lipophilic (lipos: greek = fett; philos = friend)
our blood consists of 90% water, therefore lipids are attached to proteins for transportation
if the blood consists of to many lipids, drops are formedthis blood is called lipaemic blood
http://en.wikipedia.org/wiki/Fat
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 7
Detection of blood-fats
• enzymatic reaction
• enzyme: Lipoprotein lipase
• the lipoprotein lipase splits the
triglyceride in glycerol
• More reactions follow and a red dyestuff is formed => lipaemic blood
• The intensity of the red colour enables a quantitative determination of the blood fat concentration
http://www.gengland.de/files/vorklinik/Biochemie/Protokoll%20-%20Lipide.pdf
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 8
Synthetic balls from the other point of view
• Interpretation of synthetic balls
• cross-linked and non cross-linked
http://www.chemgapedia.de/vsengine/media/vsc/de/ch/9/mac/polymere_werkstoff/duroplaste/duromere.gif
http://de.wikipedia.org/wiki/Bild:Cellulose-3D-vdW.png
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 9
Phenomenon out of the kitchen
Why the sauce becomes even thicker when it is heated up?
Thickening a sauce
http://chaoskueche.wordpress.com/2007/11/
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 10
• Starch is not soluble in cold water• It falls to the bottom of a vessel and begins to swell• In hot water the molecules of the starch become loose, build a
lattice and so they are „fatter“• When you put acid in it, the bonds will be break and the sauce will
become thinner again
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 11
Some more kitchen chemistry
Why are carrots steamed in fat and why shouldn‘t they be cooked just in water?
Carrots contain a great concentration of β-Carotene, therefore they are an excellent source for vitamin A
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 12
β-Carotene
• β-Carotene is nonpolar, and therefore its soluble in fat • The human body is only able to absorb β-Carotene, if the
nutrition contains fat as well=> Therefore carrots are steamed in fat
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 13
Vitamin A
•β-Carotene = provitamin A
•The human body converts provitamin A to vitamin A
http://de.wikipedia.org/wiki/Karotte
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 14
Unsaturated fatty acid
Substances of plant origin
Saturated fatty acid
Substances of animal origin
Quite different fats
http://de.wikipedia.org/wiki/Transfetts%C3%A4urenhttp://www.marions-kochbuch.de/index/0164.htm
http://www.marions-kochbuch.de/index/1621.htm
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 15
Saturated fatty acidy can be packed together very tightly, therefore they have a higher melting point, therefore they are solid at room temperature The double bond causes the unsaturated fatty acids to bend, they can’t be packed together tightly, therefore they are liquid at room temperature => oils
http://courses.cm.utexas.edu/jrobertus/ch339k/overheads-2/ch11_fatty-acid-struct.jpg
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 16
Fats have important functions:
• source of energy, the human body draws 30-35% of the needed energy from fats
• transport “fat-soluble” vitamins => see carrots!!!
• fats are the major form of energy storage in the animal organism. Fats deliver carbonate.
• in fats of animal origin are saturated fatty acids are predominant, but these ones are the thickeners
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 17
Fat hardening
In the fat hardening process trans-fatty-acids (adjacent carbon-atoms are on opposite sides of the double bond) accrue as by-products (naturally only cis-fats occur)The consumption of trans-fats increases one’s risk of coronary heart diseases
Margarine is produced by fat hardening
http://www.inform24.de/transistor.html
http://content.answers.com/main/content/wp/en-commons/thumb/f/fe/250px-Margarine.jpg
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 18
Colouring eggs using an onion
an onion contains quercetin, which is a natural dye
The eggshell contains copper, aluminium, and iron
http://www.cityforum-profrankfurt.de/cms/upload/bilder/Stoeffche/07-09-13-ei01.jpg
http://www.photosoph.de/
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 19
Quercetin reacts with themetals in the eggshell to yield a coloured complexes
Aluminium forms yellow compounds Iron forms brown compounds Copper forms red compounds
Through treating the egg with onionskin the egg turns brown
http://www.chf.de/eduthek/projektarbeit-faerben-mit-naturfarbstoffen.html#4-2
http://www.old.uni-bayreuth.de/departments/ddchemie/umat/zwiebel/zwiebel.htm
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 20
The connection maker• Emulsifiers are amphipathic molecules• They contain a lipophilic group (fat-loving) and a hydrophilic group
(water-loving)
the hydrophilic group interacts with the water , while the lipophilic group interacts with the oil. This way the emulsifier blends two liquids
Micellehttp://de.wikipedia.org/wiki/Tensid
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 21
• An emulsifier stabilises an emulsion
• Emulsion: mixture of two immiscible substances.
The surfactant emulsifier is able to blend the two liquids
http://de.wikipedia.org/wiki/Emulsion
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 22
Emulsifier are used in products of our daily life for example in cosmetics, groceries…
with emulsifier without emulsifierhttp://www.cognis.com/company/Press+and+Media/Press+Releases/2007/Press+Room+NH+February+9_2007+(de).htm
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 23
Milk: An Oil-in-water-emulsion
• The main contents of milk are water and fat• Milk contains a natural emulsifier (Lecithin) • Lecithins surround the globule of fat and distribute those in the
milk
Structure of the Lecithins
http://de.wikipedia.org/wiki/Bild:Lecithine.svg http://www2.lanuv.nrw.de/index_print.php?cid=179
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 24
Bullrich-Salz• Bullrich Salz
- heartburn and acid-relatedstomach complaints medication
- Over 150 years Bullrich-Salz has been traditionally used as a gentle medication
• Active Ingredient: Sodium Bicarbonate
• In 1827 the former pharmacist August Wilhelm Bullrich established the so called “Bullrich-Salz” as an universal salt
• Smart, popular and persuasive promotion helped “Bullrich-Salz” to become one of the most famous household remedies in Germany
http://www.apo-baer.de/BullrichSalzTab_sml.jpg
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 25
The DNA in every mouth
• all animals and plants contain DNA within their cell nucleus
• every human being consumes with his nutrition 1g of DNA
• the body uses this DNA for the synthesis of human DNA
http://www.dialog-gentechnik.at/binaries/108927.pdf
fruits plant cell (cell nucleus is marked)
DNA, contained in the cell nucleus
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 26
Warm hands thanks to the bear
The bear contains a metastable sodium acetate solution, that means more salt is dissolved thanwater is normally able to dissolve
A mechanic disturbance of the system leadsto a stable system, i.e. crystallised salt
metastability: weakly stable state
http://www.werbefirma.de/shop/de/dept_228.html
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 27
•The red ball shows the metastable system
•Through an input of energy, the red ball is able to roll up the little hill ( green ball),
•This input of energy equals the energy needed to transform the system into a stable system (blue ball), the stable system has the least energy
http://de.wikipedia.org/wiki/Metastabilit%C3%A4t
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 28
cracking the little metal plate (disturbing the system) causes crystallisation => stable system
Through crystallisation energy is released in the form of heat
This way the bear keeps our hands warm!!http://www.kopfball.de/frgevg.phtml?kbsec=frgevg&kbfrgevgsec=dtl4
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 29
Active component:Aluminium-chlorohydrate
Al2(OH)5Cl
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 30
Aluminium-chloride-hexahydrate
Aluminium-Chlorohydrate is based on Aluminium- chlorid-hexahydrate. This is (AlCl3 · 6 H2O)
Alumimium-chloride- hexahydrate can be imagined as a metal-complex
lat. Complexus = enclose, embrace
In this kind of complex Aluminium is weakly connected to six surrounding
H2O-molecules.
http://www.chemiedidaktik.uni-wuppertal.de/material/gestaltungs_technik/salze_saeuren_basen.pdf
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 31
What is the effect of Aluminium in a deodorant??
Solutions of Aluminium-chloride-hexahydrate are found to be acidic
A solution added with an indicator indicates the acidity http://www.chemiedidaktik.uni-wuppertal.de/material/gestaltungs_technik/salze_saeuren_basen.pdf
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 32
Sweat consists of Proteins
Under native conditions proteins are soluble
Aluminium is able to change those native
With Aluminium the solution becomes acidic and therefore the structure of the proteins is changing ; this is called denaturation
Soluble proteins
http://www.chemgapedia.de/vsengine/vlu/vsc/de/ch/8/bc/vlu/faltung/stabilitaet.vlu/Page/vsc/de/ch/8/bc/faltung/denaturierung.vscml.html
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 33
Aluminium forms a gel plug in the duct of the sweat gland
The plugs prevent the gland from excreting
This characteristic of aluminium is called adstringent
Denaturation causes the proteins to fold themselves in a different way
The proteins are not soluble anymore
http://www.chemgapedia.de/vsengine/vlu/vsc/de/ch/8/bc/vlu/faltung/stabilitaet.vlu/Page/vsc/de/ch/8/bc/faltung/denaturierung.vscml.html
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 34
Mallebrin• Used to treat an inflammation of the throat• Active ingredient: aluminium-chloride
→ Aluminium-chloride protects the mucous membranes against germs
→ Aluminium initiates the generation of a protective layer of proteins on the surface of the cells
Aluminium can even cure a sore throat
http://www.medikamente24.de/images/product_images/info_images/1671104.gif
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21
Do Energy Drinks really let you fly?
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 36
Ingredients of a common energy drink per 250mL can
• sugar• water• 80 mg caffeine This is equal to the amount of caffeine in a cup of coffee• 1000 mg Taurine
...and Taurine is supposed to let you fly!
Do Energy Drinks really let you fly?
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 37
• 2-Aminoethanesulfonic acid• Derivative of the sulfur-containing amino acid cysteine • white crystal substance• human body produces Taurine out of the amino acid
cysteine • necessary for production of bile acid.
• in 1827 Chemists isolated it fromthe gall bladder of a bull
• today it is produced out of Ethene,Ammonia and Sodium sulfite
lat.: Bos taurus; the bull
Taurine
4.3.2. Promoting Chemistry-Additional Sources-EN-1.0 CITIES Project N. 129193-CP-1-2006-1-DE–COMENIUS–C21 38
• Athletes use it to increase their performance.
• Through taurine weightlifters alleviate muscle fatigue. Taurine regulates the amount of water in the muscle cells. This contributes an effective protein synthesis.
• Marathon runners use Taurine to increase the stroke volume of their heart.
• Scientists do not agree, whether taurine is really responsible for the effect of energy drinks or not. Some scientists also say that the mixture of caffeine and taurine in the drinks could be responsible for this secondary effect.
Taurin and ist effects