IDC-2_SEC-2_Chemistry_Three Year B.SC. Study Materials_Chemistry in Daily Life.pdf

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The four fat-soluble vitamins are vitamins A, D, E, and K. These vitamins are absorbed more easily by the body in the presence of dietary fat. Water-soluble vitamins are not stored in the body.  Naming of vitamins The letters (A, B, C and so on) were assigned to the vitamins in the order of their discovery. The one exception was vitamin K which was assigned its "K" from "Koagulation" by the Danish researcher Henrik Dam. Vitamin A: Retinol. Carotene compounds responsible for transmitting light sensation in the retina of the eye.  One source of each of Vitamin A, D, E and K. Vitamin A: Found in potato, carrots, pumpkins, spinach, beef and eggs. Vitamin D: Found in fortified milk and other dairy products. Vitamin E: Found in fortified cereals, leafy green vegetables, seeds, and nuts. Vitamin K: Found in dark green leafy vegetables and in turnip or beet green.  Function/ deficiency of vitamins Functions of Vitamins Vitamin A – Hardening of the cornea in the eye, night blindness. Vitamin B1 – Deficiency may cause beriberi and dwarfism. Vitamin B2 – Deficiency can cause disorders in the digestive system, skin burning sensations, and cheilosis.  Instrument is used in pesticide residue testing The pesticide residues are usually analyzed by the following methods: Gas Chromatography – Mass Spectrometry Coupled (GC-MS), especially for volatile compounds in complex samples.  Why is pesticide residue analysis important? However, residues from these pesticides are left behind on produce and at lost times, even absorbed, entering the food supply. Pesticide residue analysis indicates of the amount and toxicity, thereby letting producers know how to ensure safe usage.  Methods of analysis of pesticides Chromatographic and Mass Spectrometric Techniques. Chromatographic methods that are commonly used in determination and separation of target pesticides and herbicides include gas chromatography (GC) and liquid chromatography (LC).  Coal tar dyes Coal tar dyes are artificial coloring agents made by combining various aromatic hydrocarbons like toluene, xylene, benzene, which are obtained from the distillation of bituminous coal. Coal Tar Dyes are a group of artificial ingredients consisting of colours or dyes, present in virtually every cosmetic product. Companies can produce these dyes synthetically or they can be derived directly from coal tar.  Non permitted colours Non permitted colors are those which are hazardous for the health of human beings. Rhodamine is a nonpermitted color. E no is E123. Important Points. Rhodamine is known as a banned dye that is harmful to health because of its causes carcinogen reproductive growth toxicity.  Necessity of preservatives added to foods Preservatives are added to foods to help prevent or slow spoilage due to bacteria, molds, fungi or yeast, as well as to slow or prevent changes in the food's color, flavor or texture, delay rancidity, and maintain freshness. Preservatives are of various types that are suited to certain products and are effective against specific chemical changes. Antimycotics inhibit the growth of molds in products such as fruit juice, cheese, bread, and dried fruit; examples are sodium and calcium propionate and sorbic acid.   Some common chemical preservatives sorbic acid, sodium sorbate, sorbates: cheese, wine, baked goods, and more. benzoic acid, sodium benzoate, benzoates: jams, salad dressing, juices, pickles, carbonated drinks, soy sauce, and more. sulfur dioxide, sulfites: fruits, wines, and more. nitrites, nitrates: meats. lactic acid: yogurt, kefir, cottage cheeses, and more propionic acid, sodium propionate: baked goods, and more.  Artificial sweeteners Artificial sweetening agents are chemicals that sweeten food. However, unlike natural sweeteners, they do not add calories to our body. They do not harm the human body. Some artificial sweeteners are aspartame, saccharin, sucrolose, and alitame.  Edible oil Some of the many different kinds of edible vegetable oils include: olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan oil and rice bran oil. Many other kinds of vegetable oils are also used for cooking.  Testing the purity of edible oil If you want to examine if your cooking oil is adulterated, then take this simple test suggested by FSSAI. All you need to do is take 2ml of oil in a bowl and add a spoon of yellow butter to it. If the colour of the oil doesn't change, then the it is pure and safe for consumption.  Rancidity of oils or fats When fats and oils are oxidized, they become rancid and their smell and taste change. This phenomenon is called rancidity. Basically, oxidation causes rancidity. When the food items are kept for a long period the fats and oils present in them get oxidised and their smell and taste change. They become rancid and so the process is called rancidity. For example rancid decaying flavour or smell in old cooking oil.  Causes of rancidity of fats and oils Fats and oils that are in contact with moist air at room temperature eventually undergo oxidation and hydrolysis reactions that cause them to turn rancid, acquiring a characteristic disagreeable odor. One cause of the odor is the release of volatile fatty acids by hydrolysis of the ester bonds.  Methods for prevention of rancidity Rancidity can be prevented using the following methods: Adding antioxidants (substances which prevent oxidation) to food. Storing food in airtight containers to slow the process of rancidification. Refrigerating food also helps to slow down rancidification.  Test for argemone oil adulteration. In this test, take 5 drops of the oil in a dry test tube and mix successively 0.5 mL of 2% salicylic acid in methanol, 2 mL of conc. nitric acid, followed by 2-4 drops of conc. sulfuric acid, and shake. A crimson red or deep orange-red colour develops within 20-30 seconds if argemone oil adulteration is present.  Soap Soaps are sodium or potassium salts of several combinations of fatty acids and have cleansing action in combination with water. They consist of several fats and oils as well. Examples of soap include sodium oleate, sodium stearate, and sodium palmitate. Soap consists of 2 primary raw materials: (i) fat and (ii) alkali.  Classification of soaps Format-wise, soaps are either in the form of a bar or liquid. As far as types go, the classification goes: toilet soap, beauty soap and medicated soap. Evidence suggests that soaps have been around for over 6,000 years, but it was only in the 19 th century that soap bars came into being.  Manufacture of soap Soap manufacturing processes and products: Hot caustic alkali solution, such as caustic soda (sodium hydroxide), acts on natural fats or oils, such as tallow or vegetable oil, to produce sodium fatty acid salt (soap) and glycerin (or glycerol). This saponification reaction is the basis for all soap making.  Detergent Detergents are a group of compounds with an amphiphilic structure, where each molecule has a hydrophilic (polar) head and a long hydrophobic (non-polar) tail. The hydrophobic portion of these molecules may be straight- or branched-chain hydrocarbons, or it may have a steroid structure.  Classification of detergents Detergents are classified into anionic, cationic, and non-ionic detergents and zwitterionic detergents based on the electrical charge of the surfactants.  Primary batteries Primary batteries are single-use galvanic cells that store electricity for convenient usage, usually showing a good shelf life. Examples are zinc–carbon (Leclanché) cells, alkaline zinc– manganese dioxide cells, and metal–air-depolarized batteries.  Secondary battery The storage battery, secondary battery, or charge accumulator is a cell or combination of cells in which the cell reactions are reversible. This means that the original chemical conditions within the cell can be restored by passing current to flow into it: that is, by charging from an external source.  Fuel cell A fuel cell is an electrochemical cell that converts the chemical energy of a fuel (often hydrogen) and an oxidizing agent (often oxygen) into electricity through a pair of redox reactions. Fuel cells are different from most batteries in requiring a continuous source of fuel and oxygen (usually from air) to sustain the chemical reaction, whereas in a battery the chemical energy usually comes from substances that are already present in the battery. Fuel cells can produce electricity continuously for as long as fuel and oxygen are supplied.  Solar energy Solar energy is the radiation from the Sun capable of producing heat, causing chemical reactions, or generating electricity. The total amount of solar energy received on Earth is vastly more than the world's current and anticipated energy requirements.  Classification of polymers Polymers are classified as natural polymers, synthetic polymers, and semi-synthetic polymers based on the source of availability. These polymers occur naturally in nature and are found in plants and animals. Additionally, there are also biodegradable polymers called bipolymers.  Detection of the presence of added water in milk The presence of water can be detected by putting a drop of milk on a polished slanting surface. The drop of pure milk flows slowly leaving a white trail behind it, whereas milk adulterated with water will flow immediately without leaving a mark.  Analysis of fat in milk The method used for rapid determination of fat in milk and its product is known as 'Gerber Method'. It is based on the principle of measuring the volume of fat released from a known volume of milk or known weight of product in a specially devised and accurately calibrated modified cylinder called butyrometer.  Composition of milk The main components of milk are water, fat, protein, and lactose. Milk also contains vitamins and minerals in small amounts. The milk composition varies depending on the animal species, but all milk has these common components. Water is the largest component of milk, making up about 87% of whole milk.  Analysis of caffeine from coffee and tea The content of caffeine was determined by using four different methods: extraction with chloroform, micromethod, method with lead-acetate and high performance liquid chromatography method (HPLC-PDA).