CHEMISTRY IN THE KITCHEN Presented by: Jose Martin Jaca Jerizza Nina Vidal Krysha Jade Pepito Mae Karen Apas Jose Romano Jr. Feb Daphne Kay Ornopia Ma. Trisha Tiffany Uy Chemistry in the Kitchen 1. Growing Food 1.1 Chemicals Needed for Life 1.2 Fertilizers and their Problems 1.3 pH of Soil 1.4 Hunger Problems 2. Cooking 2.1 Physical and Chemical Change 2.2 Effects of Cooking 3. What is Cooking?: Methods of Cooking 3.1 Baking: Chocolate Chip Cookies 3.2 Frying: French Fries
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P. Stonebraker Organic Chemistry II lecture UCB Extension Spring 2013 Extra Credit Report Papers Paper is strictly optional. Write a 4-6 page paper on a subject approved by the instructor (either picked from the list below or picked by yourself). Emphasis in the paper should be on the organic chemistry associated with the subject (how it is synthesized‚ uses‚ etc.). No two students can research the same subject. Maximum value of the paper will likely in the 20-40 point range‚ depending
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explain the importance of chemistry in your life and in society. Include the following information: · Describe the scientific method. Explain all the steps involved in this method. · Explain how society applies the scientific method in industry‚ market‚ and academia. · Explain how you may apply the scientific method in your daily life and in your future career Format your paper consistent with APA guidelines. Chemistry is very important in
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Chemistry of Sunscreens “Over 400 years ago‚ Copernicus declared that the sun was the center of our universe. Primitive societies in every continent have worshiped the sun as the god that provided warmth and made the crops grow” Today‚ the sun is not something we worship but something we try to avoid due to the fact that we are aware that it contains two main sources of ultraviolet radiation that is harmful to our bodies. Ultraviolet radiation (UVR) is defined by wavelengths‚ and is divided
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The Chemistry of Lipids Experiment #8 Objective To observe the solubility of lipids in polar and nonpolar solvents and to compare saturated and unsaturated fats in their chemical reaction with bromine. The percent fat in a food will be determined by extraction of the fat and weighing it. Introduction Lipids‚ by definition‚ are natural substances that do not mix with water but dissolve in organic solvents. There are several classes of lipids‚ including: fatty acids‚ waxes‚ triacylglycerols
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ACKNOWLEGEMENTS ACKNOWLEGEMENTS First of all I would like to thank my chemistry teacher Ms. Shyamala for providing adequate information which was a great helping hand from her .I would like to thank my parents. Even their support was an immense assistance. First of all I would like to thank my chemistry teacher Ms. Shyamala for providing adequate information which was a great helping hand from her .I would like to thank my parents. Even their support was an immense assistance. Certificate
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CHEMISTRY OF LAETRILE ( AMYGDALIN / VITAMIN B17) AUTHORS: Audrey De Jesus Rowie Joy Pilapil Shariel Eunice Juanillas Polytechnic University of the Philippines College of Science Department of Nutrition and Dietetics Sta. Mesa‚ Manila ABSTRACT Vitamin B-17‚ commonly known as "Amygdalin”‚ is a plant substance found naturally in raw nuts and the pips of many fruits‚ particularly apricot pips‚ or kernels. It is also present in plants such as lima beans‚ clover and sorghum. Laetrile‚ on the other
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Ethics Creature Welfare is the position that animals should be treated humanely. This includes proper housing‚ nutrition‚ disease prevention and treatment‚ responsible care‚ proper handling‚ and humane euthanasia. Creature Rights is the position that creatures should not be exploited. Some believe that creatures should not be used for food‚ clothing‚ entertainment‚ medical research‚ or product testing. This includes the use of animals in zoos‚ circuses‚ rodeos‚ and even as pets. They believe
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Toxicological Chemistry - relates the aspects of toxicology to the chemical structure and reactivity of the toxin. It is concerned with the chemical interaction of the toxin with the receptor that gives the physiological response. The ultimate aim is to relate functional group chemistry of both toxin and receptor to the interaction Toxicity - the degree to which a substance causes damage to an organism Acute toxicity - the adverse effects resulting from a single exposure‚ or exposure over
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values that have trailing zeros only to the left of the decimal point are ambiguous and should be expressed in scientific notation. We must take note that the chemistry textbook (Silberberg 6e) states that placing a decimal point to the right of some trailing zeros (example: 300.) will make the zeros significant. However in General Chemistry‚ we do not follow this rule. If we want to write a whole number with trailing zeros we must use scientific notation to show which zeros are significant. When
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