4.3.2. promoting chemistry- additional sources-en-1.0 cities project n....

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


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


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


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


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


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


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


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


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/


• 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


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


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


Vitamin A

•β-Carotene = provitamin A

•The human body converts provitamin A to vitamin A

http://de.wikipedia.org/wiki/Karotte


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


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


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


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


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/


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


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


• 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


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


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


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


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


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


•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


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


Active component:Aluminium-chlorohydrate

Al2(OH)5Cl


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


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


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


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


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?


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?


• 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


• 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

4.3.2. promoting chemistry- additional sources-en-1.0 cities project n....

Documents

cities project

lipaemic blood http

blood fats

orgwikisuperabsorber

crosslinked http

water slide

candies http

blood fat concentration