• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

Food Chemistry Options Report - many different areas must be understood such as oxidative rancidity and how a food begins to rot, Antioxidants and how they can prevent such behavior, and Stereochemistry in foods to allow for the identification and better

Extracts from this document...

Introduction

IB Food Chemistry Options Report Food Chemistry is the study of chemical processes as well as the interactions between all of the biological and non-biological components of food (Fennema). It differs from biochemistry in the added components of vitamins, enzymes, and flavor studies. An important aspect in Food Chemistry is the need for the chemists to continuously design the fastest and most efficient way to make and preserve the food and their lasting appeals. With this being considered, many different areas must be understood such as oxidative rancidity and how a food begins to rot, Antioxidants and how they can prevent such behavior, and Stereochemistry in foods to allow for the identification and better understanding of the spatial arrangements in molecules. Oxidative Rancidity is the biochemical reaction undergone between oxygen molecules and the structure of foods that can lead to a damage in the natural structure in a way that can potentially change its' odor, taste, and consumption (Neil). For example, Peroxidized fatty acids are the result of the oxidation and have been found to destroy both vitamins A and E in foods. ...read more.

Middle

Instead of antioxidants, manufactures often use packaging as a way to fight subsidize the effects of the antioxidants since they block out any light as well as isolate the food from the presence of any reactive oxygen molecules in the air. The way by which these antioxidants are actually used to prevent oxidative rancidity is by controlling the free radicals of food so that these foods end up being much less reactive with the oxygen in the air. It is also very important for manufacturers to keep the levels of water-soluble and fat-soluble near the same so that a balance is maintained throughout the food that is trying to be protected. Along with the use of Antioxidants, prevention of oxidative rancidity can also be improved by the location with which the food is stored. Since heat and light have shown to have a profound effect on the speed of the reactions, the best location is one that is temperature controlled as well as typically dark so that there are no potential catalysts for the oxidation. Another less well known aspect of Antioxidants is their profound effect as a nutritional value in the body. ...read more.

Conclusion

Chiral carbons are those that have four different substances attached to each area of electron density. These are unique because they allow for a virtual "mirror image" that can have completely different traits from a physically very similar molecule. These carbons are huge in the field of sugars as they are used to identify and then produce the most addictive combination. They can also be used very similar in the production of amino acids by allowing for a more effective production. When looking back on the other food options report it can be seen that this one focused much more on the reactions that foods can and do undergo whereas the last report focused much more on the actual chemical compositions of food. Oxidative rancidity plays a huge role in the preservation of food and how quickly it can go bad. Fortunately, Antioxidants have become so prominent in the field of food chemistry today that they do a very good job of keeping up with the oxidation. With stereochemistry, it is huge to realize how much thought must go into the analyzing of a chemical structure. It is really interesting to see how prominent something like chiral carbons have become in the production of foods in general. ?? ?? ?? ?? ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our International Baccalaureate Chemistry section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related International Baccalaureate Chemistry essays

  1. Research question - How many molecules are there in a liquid drop?

    0.065 - 0.0634 = 0.0016 0.067 - 0.0634 = 0.0036 0.068 - 0.0634 = 0.0046 3.

  2. IB Chemistry Kinetics Exam Questions and Answers

    The reaction between nitrogen and oxygen in the atmosphere under normal conditions is extremely slow. Which statement best explains this? This is an IB exam question - narrow down your choices, then if two choices are almost the same thing, pick the 4th!

  1. IB chemistry revision notes

    Calculating RAM by example - Lead (Pb) Abundance in % 1.5 23.6 22.6 52.3 Average of 100 atoms: = 306 = 4,861.6 = 4,678.2 = 1,0878.4 ========== 20,724.2 --------------------- 207.242 --> RAM of Pb If the abundance is not given as a percentage then divide by the total abundance.

  2. Change of Potential Difference in Voltaic Cells Lab Report

    To add the remaining water use the water wash bottle. In this way, the 1M CuSO4 solution is ready to use. Throughout this experiment, 5 different concentrations of Copper Sulfate pentahydrate should be prepared to measure the change in voltage.

  1. Strong and Weak Acids And Bases

    The conductivity of the HCl varied with the concentration because the concentration of an acid effects its ionization. The higher the concentration, the more of the acid is dissociated and there are more ions available for conductivity. For example, in this lab, 0.001M HCl was a faint conductor, but 1.0M HCl was a very strong conductor.

  2. Measuring the fatty acid percentage of the reused sunflower oil after numerous times of ...

    Fatty acids are produced by the hydrolysis of the ester linkages which are the bonding between fatty acids and glycerol that characterizes true fats, in a fat or biological oil (both of which are triglycerides), with the removal of glycerol.

  1. Detecting starch and sugars in food

    Observed the color change. 3. Placed small piece of ten foods in ten test tubes and added one drop of water, three drops of 2cm3 of 1% starch to them respectively and orderly. (mushrooms, potatoes, bread piece, sweet potatoes, lemon, onion, biscuit, cucumber, tomatoes, peanuts)

  2. The chemistry of atmospheric and water pollution.

    Highly reactive Oxidation ability Less powerful oxidant More powerful oxidant Structure and bonding Diatomic molecule ? 2 oxygen atoms held together with a double covalent bond 3 oxygen atoms held together by 1 double covalent bond and 1 single coordinate covalent bond.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work