Consumer Chemistry ppt =)))

2. CHEMISTRY IN KITCHEN
The experiments in kitchen chemistry sets go beyond
ratio of ingredients, incorporating acid/base reactions (like
baking soda and vinegar), the effects of heat, states of matter,
crystal formation and other principles. One common experiment
is making rock candy, which is simply a colored crystal formed
from sugar molecules crystallizing out of a supersaturated sugar
solution. This effect is achieved by dissolving sugar in warm
water until the solution is saturated (meaning no more sugar
can dissolve). As the mixture cools, a single crystal causes a
chain reaction that transforms the entire solution into solid
crystals.

3. CHEMICALS
IN THE
KITCHEN

4. WATER
• It is a transparent fluid which forms the world's streams, lakes, oceans
and rain, and is the major constituent of the fluids of living things. As
a chemical compound, a water molecule contains one oxygen and
two hydrogen atoms that are connected by covalent bonds.
• The kitchen is a major consumer of water in the home, using around
10% of total household water consumption for cooking, cleaning,
washing, or drinking.
H2O

5. BAKING SODA (sodiumbicarbonate)
• It is a white solid that is crystalline but often appears as a fine
powder. It has a slightly salty, alkaline taste resembling that of
washing soda (sodium carbonate). It is a component of the
mineral natron and is found dissolved in many mineral springs.
• Baking soda is called by some a “Miracle Powder” due to its wide
variety of uses. It has plenty of applications in the kitchen, from
cleaning materials in the kitchen to cooking your food.
NaHCO3

6. VINEGAR
• It is a liquid consisting mainly of acetic acid (CH3COOH) and water. The
acetic acid is produced by the fermentation of ethanol by acetic acid
bacteria. Vinegar is now mainly used as a cooking ingredient, but
historically, as the most easily available mild acid, it had a great variety
of industrial, medical, and domestic uses.
• Vinegar's acidity makes it a natural wonder in your kitchen. Besides
the burst of flavor vinegar lends to whatever it touches, it serves other
purposes too, such as kitchen cleaning.
C2H4O2

7. TABLE SALT (sodiumchloride)
• It is a mineral substance composed primarily of sodium
chloride (NaCl), a chemical compound belonging to the larger class
of ionic salts; salt in its natural form as a crystalline mineral is known
as rock salt or halite. Salt is present in vast quantities in the sea where
it is the main mineral constituent.
• From cleaning house to preserving food, this condiment has a variety
of uses that can tackle even the toughest jobs in the kitchen.
NaCl

8. CITRIC ACID
• It is a weak organic acid with the formula C6H8O7. It is a
natural preservative/conservative which occurs naturally in citrus
fruits and is also used to add an acidic or sour taste to foods and
drinks.
• Many all-natural household cleaners, such as kitchen sprays, contain a
small percentage of citric acid to help clean hard water stains and
kitchen messes. The citrusy smell of the acid is pleasant, so it works
well as both a cleaner and a deodorizer.
C6H8O7

9. LYE (sodiumhydroxide)
• It is a liquid obtained by leaching ashes (containing largely potassium
carbonate), or a strong alkali which is highly soluble in
water producing caustic basic solutions. "Lye" is commonly the
alternative name of sodium hydroxide (NaOH) or
historically potassium hydroxide (KOH).
• Lye is a familiar strong base and is used to make soap, and is
commonly the major constituent in commercial and industrial oven
cleaners and clogged drain openers, due to its grease-dissolving
abilities. It also used to cure many types of foods.
NaOH

10. BLEACH (sodiumhypochlorite)
• It refers to a number of chemicals which remove colour, whiten or
disinfect, often by oxidation. Chlorine is the basis for the most
commonly used bleaches, for example, the solution of sodium
hypochlorite, which is so ubiquitous that most simply call it "bleach",
and calcium hypochlorite, the major compound in "bleaching
powder".
• They are used as household chemicals to whiten clothes and
remove stains and as disinfectants, primarily in the bathroom and
kitchen. Many bleaches have strong bactericidal properties, and are
used for disinfecting and sterilizing.
NaOCl

11. NUTRIENTS
• Nutrients are the components in foods that
an organism utilizes to survive and grow.
Macronutrients provide the bulk energy for
an organism's metabolic system to function,
while micronutrients provide the necessary
cofactors for metabolism to be carried out.
Both types of nutrients can be acquired from
the environment.

12. TYPES OF NUTRIENTS
• Carbohydrates
• Proteins
• Vitamins and Minerals
• Water
• Fats

13. CARBOHYDRATES
• Carbohydrates are a major energy source.
Along with providing fuel for physical activity,
they also power the body's involuntary
functions, including heartbeat, breathing and
digestive processes. Food sources of
carbohydrates include grains and grain
products, vegetables, fruits, legumes, dairy
products and sugars. Carbohydrates should
supply 40 to 60 percent of the average
person's caloric intake.

15. PROTEINS
• Skin, muscle and bones depend on dietary protein
for normal growth, development and maintenance.
Getting enough protein is rarely a problem in
industrialized countries such as the U.S. Complete
proteins from animal sources contain all the amino
acids your body needs for normal functioning. Plant
sources only contain incomplete proteins, meaning
some amino acids are missing. If you do not eat
much meat, poultry, fish or other animal products,
eat a variety of protein-rich plant foods such as
beans, nuts and whole grains to ensure an optimal
combination of amino acids.

17. VITAMINS AND MINERALS
• Vitamins are micronutrients, meaning the
body needs them in small quantities.
Vitamins are organic compounds produced
by living beings, while minerals are inorganic
elements that originate in the earth. Vitamins
and minerals support the body's biochemical
processes. Each of the vitamins and
minerals has a distinct function, including
regulating metabolism, guarding the cells
from oxidative stress and synthesizing
hormones.

19. WATER
• Comprising 60 percent of your body weight, water is
vital for the normal functioning of all your body's
systems. It helps cleanse your body of wastes and
toxins, carries essential nutrients to your cells,
lubricates your joints and helps maintain your body
temperature. While the rule is to drink eight glasses
of water daily, this maxim is not supported by
scientific evidence, according to MayoClinic.com. If
your urine output is about 6 cups per day, your urine
is slightly yellowish or clear and you don't often feel
thirsty, your water intake is likely adequate.

21. FATS
• You may think of lipids, or fats, as dietary
enemies, but they are as necessary to the
body's normal functioning as the other
essential nutrients. Dietary fat helps the
absorption of vitamins, supports cell
membrane health and helps maintain the
immune system. Not all fats are equal.
Choose healthy unsaturated fats such as
olive oil and nut oil instead of saturated fats
from fatty meats.

23. STARCH
• Plants produce starch and use it to store
carbohydrates for energy. When you
consume foods that contain starch, it
becomes an important source of energy for
your body. Starches, or complex carbs,
consist of two molecules -- amylose and
amylopectin -- that connect together to form
starch granules. Amylose and amylopectin
have different characteristics, which define
the different types of starches.

24. TYPES OF STARCH
• Slowly Digested Starch
• Rapidly Digested Starch
• Resistant Starch

25. SLOWLY DIGESTED STARCH
• Amylose contains 500 to 20,000 molecules of
glucose connected together in a straight chain.
The chain twists into a helix and then two chains
bond together, forming a structure that resists
the digestive enzymes trying to break the
glucose molecules apart. As a result, amylose is
slowly digested and absorbed, which is why it's
called a slowly digestible starch. Amylose can
help keep your blood sugar balanced because it
does not cause a large spike in blood sugar
levels. About 20 to 30 percent of the natural
starch in plants consists of amylose.

26. RAPIDLY DIGESTED STARCH
• Amylopectin is significantly larger than
amylose, with a structure made up of
millions of glucose molecules that branch out
and form a crystalline structure. Its glucose
units are easily cleaved during digestion,
which makes it a rapidly digestible starch.
Amylopectin can boost your blood sugar
temporarily, but it is followed by a hunger-
producing drop in blood sugar. About 70 to
80 percent of the total natural starch in
plants is made up of amylopectin.

27. RESISTANT STARCH
• The third type of starch -- resistant starch -- is not
digested, but it is fermented by bacteria in your
colon. The fermentation of starch produces short
chain fatty acids that provide energy for cells in your
large intestine. There are several types of resistant
starches. The first type, which is found in beans,
seeds, whole grains or partially milled grains, is
protected from digestion because it is inside cell
walls. The second type contains high amounts of
amylose, which are naturally resistant. This type
comes from potatoes, corn and starchy fruits such
as bananas. The third type, found in bread, potatoes
and rice, becomes more resistant after it’s cooked
and cooled.

28. OIL
• Cooking oil is plant, animal, or
synthetic fat used in frying, baking, and other types
of cooking. It is also used in food preparation and
flavouring that doesn't involve heat, such as salad
dressings and bread dips, and in this sense might
be more accurately termed edible oil.
• Cooking oil is typically a liquid at room
temperature, although some oils that contain
saturated fat.

29. TYPES OF OIL
• Refined Cooking Oils
• Unrefined Cooking Oils

30. REFINED COOKING OILS
• Refined Oils are extracted from clean
oilseed / oil cakes by solvent extraction for
further refining to produce clear oil, free from
rancidity and foreign matter. These oils are
used as medium cooking oils (225°F -
350°F), high cooking oils (350°F - 450°F),
and deep-frying oils (greater than 450°F).

31. REFINED COOKING OILSName Description/Uses for Refined Oils
Almond Nut oils are best used in cold dishes; heat destroys
their delicate flavor.
Avocado This rather unusual light, slightly nutty tasting oil is
considered primarily to be a novelty. To add a
different twist to salad dressings, try using avocado
oil in place of the oil you would normally use. This oil
is often made from damaged and cosmetically
inferior avocados. It is low in saturated fatty acids
and high in polyunsaturates.
Butter, whole or clarified This the preferred fat for baking as it adds the most
flavour. It's not idea for frying since it will burn at a
lower temperature than most oils, but can be used for
sauteing.
Canola (A US marketing name for rapeseed oil) A light, golden-colored oil, similar to safflower oil.
Low in saturated fat. Extracted from the seeds of a
plant in the turnip family (the same plant as the
vegetable broccoli rabe). Used in salads and
cooking, mostly in the Mediterranean region and
India; also used in margarine and blended vegetable
oils. It has a mild flavor and aroma. It is most
commonly available in a refined form. Its mild flavor
and relatively high smoke point make refined canola
oil a good all-purpose oil. Of all the oils, it has the
least amount of saturated fat and is one of the least
expensive.

32. Name Description/Uses for Refined Oils
Corn oil Made from the germ of the corn kernel. Corn oil is
almost tasteless and is excellent for cooking because
it can withstand high temperatures without smoking. It
is high in polyunsaturated fat and is used to make
margarine, salad dressings and mayonnaise.
Grape Seed This light, medium-yellow, aromatic oil is a by-product
of wine making. It is used in salads and some cooking
and in the manufacture of margarine.
Lard Baking
Olive A monosaturated oil extracted from tree-ripened
olives. Olive oils range from light amber to green in
color and bland to extremely strong in flavor. Olive oil
is graded according to its degree of acidity and the
process used to extract the oil.
Peanut Made from pressed, steam-cooked peanuts. Peanut
oil has a bland flavor and is good for cooking because
it doesn't absorb or transfer flavors.. Its smoking point
is slightly lower than corn or safflower oil
Safflower, Regular A clear, almost flavorless oil made from the seeds of
safflowers. Safflower oil is a favorite for salads
because it doesn't solidify when chilled. Sunflower oil
is pale yellow and has a bland flavor. It is a good all-
purpose oil.
Shortening, vegetable Baking, frying,

33. Name Description/Uses for Refined Oils
Sesame Made from pressed sesame seeds. Sesame oil
comes in two varieties: light (made with untoasted
sesames) and dark (made with toasted sesames).
Light sesame oil has a nutty flavor and is especially
good for frying. Dark sesame oil (Asian) has a
stronger flavor and should only be used in small
quantities for flavoring foods -- not cooking.
Soybean Highly refined soy oil is reasonably priced, very mild
and versatile, Almost any product that lists vegetable
oil as an ingredient probably contains refined soy oil.
This is a good all-purpose oil that is also used in
cakes and pastries
Sunflower, High Oleic Made from sunflower seeds. Sunflower oil is pale
yellow and has a bland flavor. It is a good all-
purpose oil
Sunflower, Regular A light, odorless and nearly flavorless oil pressed
from sunflower seeds. Pale yellow and versatile.
Vegetable Oil Made by blending several different refined oils.
Designed to have a mild flavor and a high smoke
point.
Safflower, High Oleic A clear, almost flavorless oil made from the seeds of
safflowers. Safflower oil is a favorite for salads
because it doesn't solidify when chilled. Sunflower
oil is pale yellow and has a bland flavor. It is a good
all-purpose oil low in saturated fat and high in
polyunsaturated fat.

34. UNREFINED COOKING OIL
• These oils are typically called salad oils and are
used for salad dressings, marinades, and sauces or
light cooking oils (light sautes and low heat baking).
As a general rule, they should not be cooked at high
temperatures. Use for light sautéing, low-heat
baking, pressure cooking, sauces and salads.
However, safflower oil is the one unrefined oil that
can become hot enough to reach the temperature
necessary for deep-frying. Unrefined oil contains a
full range of bioactive components that not only
have healthful benefits and provide full-bodied
flavor, but also make the oil more prone to oxidation.
Using unrefined oils at temperatures above 320°F
accelerates the oxidation of these oils.

35. UNREFINED COOKING OIL
Name Description/Uses Unrefined Oils
Coconut Oil A heavy, nearly colorless oil extracted from fresh
coconuts. Used primarily in blended oils and
shortenings. Used primarily in prepared, processed,
packaged foods.
Grape Seed This light, medium-yellow, aromatic oil is a by-product of
wine making. It is used in salads and some cooking and
in the manufacture of margarine.
Nut (walnut, hazelnut) This fragrant full-flavored oil is pressed from hazelnuts
and takes on the flavor of roasted nuts. The nuts are
often toasted for a browner color and better flavor. The
nuts are never blanched. Used in salad dressings,
sauces, baked goods, and for sautéing.
Olive sauteing, stir-frying. A monosaturated oil extracted from
tree-ripened olives. Olive oils range from light amber to
green in color and bland to extremely strong in flavor.
Olive oil is graded according to its degree of acidity and
the process used to extract the oil..
Peanut Made from pressed, steam-cooked peanuts. Peanut oil
has a bland flavor and is good for cooking because it
doesn't absorb or transfer flavors.. Its smoking point is
slightly lower than corn or safflower oil.

36. Name Description/Uses Unrefined Oils
Safflower, High Oleic Sunflower oil is an excellent all-purpose oil;
however, some people find its flavor too strong for
baked goods and salads. It stores well and may be
used instead of sesame or corn oil. This oil has a
high resistance to rancidity.
Sesame There are two types of sesame oil. The oil that is
made from roasted sesame seeds has a strong,
distinctive flavor. It is called dark sesame or
toasted sesame oil and has a intensely rich, smoky,
sesame aroma; nutty taste; dark, brown color; thick
consistency; and cloudy appearance. Dark sesame
oil is ideal for stir-fries, baking, sauces, and
spreads.
Soybean Unrefined soy oil has a strong, distinctive flavor
and aroma -- some like it, some don't. It has a dark
yellow color with a faint green tint. Unrefined soy oil
is more susceptible to oxidation and rancidity than
sesame, olive, or corn oil.
Sunflower, High Oleic Made from sunflower seeds. Sunflower oil is pale
yellow and has a bland flavor. It is a good all-
purpose oil
Vegetable (soybean) An inexpensive and all-purpose blend of oils made
from plant sources such as vegetables, nuts and
seeds. Most vegetable oils are made from
soybeans.

37. REFERENCES
http://missvickie.com/howto/spices/oils.html
http://whatscookingamerica.net/Information/CookingOilTypes.htm
http://healthyeating.sfgate.com/6-essential-nutrients-functions-
4877.html
http://www.livestrong.com/article/501985-types-of-
starch/#page=1
http://www.savewater.com.au/how-to-save-water/in-the-
home/kitchen