A molecular sieve
greek.: dialysis =
dispersal
semipermeable membrane
lat.: semi = „half“, „partial“ und permeable =
“diaphanous“
Only the small molecules are able to pass the dividing
wall
4.3.2. Promoting ChemistryAdditional Sources-EN-1.0
http://de.wikipedia.org/wiki/Dialyse
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The “miracuolous” powder
The super-absorbent
polymer, a coarse
grained powder
Super-absorbent particles
before (left) and after
absorbing water
1g Polymer absorbs up to 1000g of water
http://de.wikipedia.org/wiki/Superabsorber / http://www.chemgapedia.de
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Separating colours: Chromatography
Chromatography: greek: croma = colour and grafein = 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
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What does the sample contain –
and how much of it?
http://www.ntk-landau.de/chromatographie/Auswertung_SC.htm
Today automatic methods print such chromatograms
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From the carob tree into to the pudding
locust bean gum can absorb
a hundred times it’s own
weight
OH
O H
HO
H
OH
H
H
OH
H
O
OH
H2C
H
OH
H
H
OH OH
HO
OH
H
H
H
OH OH
O
H
OH
H
H
H
OH OH
H
OH
O
O
H
OH
OH
H
H
H
Used as a thickening
agent in sauces,
OH
OH
H
puddings and candies
OH
polysaccharide consisting of mannose and galactose units
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
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fats (lipids) in our blood
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 formed
this blood is called lipaemic
blood
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fats are generally triesters of
glycerol and fatty acids
http://en.wikipedia.org/wiki/Fat
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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
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Synthetic balls from the other point of view
• Interpretation of synthetic balls
• cross-linked and non cross-linked
http://de.wikipedia.org/wiki/Bild:Cellulose-3D-vdW.png
http://www.chemgapedia.de/vsengine/media/vsc/de/ch/9/mac/polymere_werkstoff/duroplaste/duromere.gif
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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/
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• 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
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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 βCarotene, therefore they are an excellent source
for vitamin A
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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
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Vitamin A
•β-Carotene = provitamin A
•The human body converts provitamin A to
vitamin A
http://de.wikipedia.org/wiki/Karotte
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Quite different fats
Unsaturated fatty acid
Saturated fatty acid
Substances of plant origin
Substances of animal origin
http://www.marions-kochbuch.de/index/0164.htm
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http://www.marions-kochbuch.de/index/1621.htm
http://de.wikipedia.org/wiki/Transfetts%C3%A4uren
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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
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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
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Fat hardening
Margarine is produced by
fat hardening
In the fat hardening process trans-fatty-acids (adjacent carbonatoms are on opposite sides of the double bond) accrue as byproducts (naturally only cis-fats occur)
The consumption of trans-fats increases one’s risk of coronary heart
diseases
http://www.inform24.de/transistor.html
http://content.answers.com/main/content/wp/en-commons/thumb/f/fe/250px-Margarine.jpg
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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
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http://www.photosoph.de/
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Through treating the egg with onionskin the egg turns brown
Quercetin reacts with the
metals in the eggshell to yield
a coloured complexes
 Aluminium forms yellow
compounds
 Iron forms brown compounds
 Copper forms red compounds
http://www.old.uni-bayreuth.de/departments/ddchemie/umat/zwiebel/zwiebel.htm
http://www.chf.de/eduthek/projektarbeit-faerben-mit-naturfarbstoffen.html#4-2
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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
http://de.wikipedia.org/wiki/Tensid
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Micelle
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• 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
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Emulsifier are used in products of our daily life for example in
cosmetics, groceries…
with emulsifier
without emulsifier
http://www.cognis.com/company/Press+and+Media/Press+Releases/2007/Press+Room+NH+February+9_2007+(de).htm
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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
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http://www2.lanuv.nrw.de/index_print.php?cid=179
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Bullrich-Salz
• Bullrich Salz
- heartburn and acid-related
stomach 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
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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
fruits
plant cell (cell nucleus is
marked)
DNA, contained in
the cell nucleus
http://www.dialog-gentechnik.at/binaries/108927.pdf
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Warm hands thanks to the bear
The bear contains a metastable
sodium acetate solution, that
means more salt is dissolved than
water is normally able to dissolve
A mechanic disturbance of the system leads
to a stable system, i.e. crystallised salt
metastability: weakly stable state
http://www.werbefirma.de/shop/de/dept_228.html
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• 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
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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
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Active component:
Aluminium-chlorohydrate
Al2(OH)5Cl
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Aluminium-chloride-hexahydrate
Aluminium-Chlorohydrate is based on Aluminiumchlorid-hexahydrate. This is (AlCl3 · 6 H2O)
Alumimium-chloride- hexahydrate can be
imagined as a metal-complex
lat. Complexus = enclose, embrace
http://www.chemiedidaktik.uni-wuppertal.de/material/gestaltungs_technik/salze_saeuren_basen.pdf
In this kind of complex Aluminium is weakly connected to six surrounding
H2O-molecules.
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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
4.3.2. Promoting Chemistry-
http://www.chemiedidaktik.uni-wuppertal.de/material/gestaltungs_technik/salze_saeuren_basen.pdf
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Sweat consists of Proteins
Under native conditions proteins
are soluble
Aluminium is able to change those
native
Soluble proteins
With Aluminium the solution
becomes acidic and therefore the
structure of the proteins is
changing ; this is called
denaturation
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
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Denaturation causes the proteins
to fold themselves in a different
way
The proteins are not soluble
anymore
 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
http://www.chemgapedia.de/vsengine/vlu/vsc/de/ch/8/bc/vlu/faltung/stabilita
et.vlu/Page/vsc/de/ch/8/bc/faltung/denaturierung.vscml.html
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Aluminium can even cure a sore
throat
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
http://www.medikamente24.de/images/product_images/info_images/1671104.gif
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Do Energy Drinks really
let you fly?
4.3.2. Promoting ChemistryAdditional Sources-EN-1.0
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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!
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Taurine
lat.: Bos taurus; the bull
•
•
•
•
•
•
•
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 from
the gall bladder of a bull
today it is produced out of Ethene,
Ammonia and Sodium sulfite
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Taurin and ist effects
•
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.
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