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24 February 2016
Todays Programme
Introduction to Food Science and Basic Chemistry
Atoms and Elements
Molecules and compounds
Mixtures
Chemical formulae and equations
Acids, alkalis and salts
Chemistry
comes from the word alchemy.
Chemistry is
the science of matter, its properties, and its behavior. In this science
we study of the composition, structure, and properties of matter and
of changes that occur in matter.
Each element has a chemical symbol, i.e. one or two letters which
represent one atom of the element. In many cases this symbol is the
first letter of the name written as a capital : C for carbon
Source: Gaman P.M. and Sherrington K.B., The Science of Food Pergoman Press, 1996
A small number after the symbol H indicates the presence of two hydrogen
atoms in the molecule. The number of atoms contained in each molecule is
constant and is termed the atomicity. Most common gases are diatomic (one
molecule contains two atoms), e.g. oxygen (02 ) , nitrogen (N2) and chlorine
(Cl2).
A molecule is the smallest portion of a substance capable of existing
independently and retaining the properties of the original substance.
An atom which loses two electrons, e.g. calcium, forms ions with two
positive charges :
Ca2+ represents a calcium ion.
A 'molecule' of sodium chloride contains one sodium and one chloride
ion and can be represented as Na+Cl~. It is more usual to write Na+Cl~~
simply as NaCl. NaCl is not strictly a molecule, since the ions are not
actually joined, but it can be thought of as a molecule for the purposes
of studying chemical reactions and writing chemical equations.
2. COVALENT COMPOUNDS
Covalent bonding involves the sharing of electrons. Atoms containing
four, five or six electrons in the outer shell can obtain a stable structure
by sharing electrons. Hydrogen can also form compounds in this way.
The majority of carbon compounds are covalent. Carbon has four
valency electrons, i.e. four electrons in the outer shell, and each of
these is available for sharing.
Mixtures
A substance may be composed of two or more elements or compounds
which are physically mixed together but are not chemically combined.
This type of substance is called a mixture.
Mixtures
No fixed composition
Examples:
Water
Salt
Carbon dioxide
Examples:
Air
Salt solution
Flour
Milk
The small number after the symbol indicates how many atoms of that element are present
in the molecule. A large number in front of the molecule indicates the number of
molecules present, e.g. 2H20 represents two molecules of water.
Equations
All chemical reactions can be represented by using molecular formulae
and writing a chemical equation. An equation shows the
rearrangement of atoms which takes place during a chemical reaction.
In a chemical reaction matter is neither created nor destroyed and
therefore the same number of atoms of each element must remain
after the reaction has taken place.
An example:
Valency
In order to write a chemical formula or equation, it is necessary to know the
valency of the elements and radicals involved. The valency of an atom or
radical is a whole number indicating its combining power. It is related to the
atomic structure and more precisely to the number of valency electrons.
Valency is equal to the number of electrons needed to be gained or lost in
order to obtain a stable number of electrons in the outer shell (2,8,8, etc.).
The hydrogen atom is the simplest atom and contains one valency electron.
This electron can be given to another atom or can be used to form part of a
covalent bond. Valency is defined using hydrogen as a standard.
Valency is the number of hydrogen atoms which will combine with or
replace an atom or radical.
One atom of oxygen (which has six valency electrons and requires two more
to become stable) combines with two atoms of hydrogen to form water.
Therefore, the valency of oxygen is two.
PH
pH is a measure of the acidity or alkalinity of a solution. It is a term
derived from the concentration of hydrogen ions in the solution.
Acids
Acids are substances which dissolve in water, producing hydrogen
ions.
Properties of Acids
1. The pH of acids is in the range 0 to 7. Acids will turn blue litmus
paper red.
2. Acids have a sour taste, e.g. citric acid is responsible for the sour
taste of lemon juice.
3. Concentrated solutions of strong acids are corrosive and may
damage skin and clothing.
4. Acids react with carbonates or bicarbonates producing carbon
dioxide.
Inorganic Acids
Organic Acids
These are weak acids and many are found in foods.
Alkalis
Alkalis are substances which dissolve in water, producing hydroxyl
ions. Alkalis are usually oxides or hydroxides of metals, e.g. sodium
hydroxide.
Properties of Alkalis
1. The pH of an alkali is in the range 7 to 14. Alkaline solutions turn red
litmus paper blue.
2. Alkalis have a bitter taste. Very few foods are alkaline.
3. Solutions of alkalis have a soapy feel. A solution of soap in water is
alkaline.
4. Concentrated solutions of alkalis are corrosive.
Neutralisation
Neutralisation is the reaction between an acid and an alkali producing a
salt and water only.
Salts
Salts are ionic compounds, which can be produced by neutralisation or
by the reaction between a metal and an acid.
If an acid which contains more than one hydrogen ion is not completely
neutralised, an acid salt is produced.
Properties of Salts
1. Salts have a high melting-point and can be obtained as crystalline
solids.
2. Salts in solution in water usually have a pH of 7, i.e. they are neutral.
This is not always the case. If the salt is formed from a strong alkali and
a weak acid, the solution will be alkaline. Sodium carbonate is formed
from sodium hydroxide, a strong alkali and carbonic acid, a weak acid,
and therefore sodium carbonate is alkaline in solution.
3. The solubility of salts varies. Many, but not all, salts are soluble in
water.
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