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Cooking Chemical Reactions

In this chapter, 1 discuss chemical reactions — how they occur and how to write a balanced chemical equation. 1 also tell you about chemical equilibrium and explain why chemists can t get the amount of product out of a reaction that they thought they could. And finally, 1 discuss the speed of reaction and why you shouldn t leave that turkey sitting out on the table after finishing your Thanksgiving feast. [Pg.121]

What Ifou Hatfe and What ifou tt Get Reactants and Products [Pg.122]

In a chemical reaction, substances (elements and/or compounds) are changed into other substances (compounds and/or elements). You can t change one element into another in a chemical reaction — that happens in nuclear reactions, as I describe in Chapter 5. Instead, you create a new substance with chemical reactions. [Pg.122]

A number of clues show that a chemical reaction has taken place — something new is visibly produced, a gas is created, heat is given off or taken in, and so on. The chemical substances that are eventually changed are called the reactants, and the new substances that are formed are called the products. Chemical equations show the reactants and products, as well as other factors such as energy changes, catalysts, and so on. With these equations, an arrow is used to indicate that a chemical reaction has taken place. In general terms, a chemical reaction follows this format  [Pg.122]

For example, take a look at the reaction that occurs when you light your natural gas range in order to fry your breakfast eggs. Methane (natural gas) reacts with the oxygen in the atmosphere to produce carbon dioxide and water vapor. (If your burner isn t properly adjusted to give that nice blue flame, you may also get a significant amount of carbon monoxide along with carbon dioxide.) The chemical equation that represents this reaction is written like this  [Pg.122]


The rates of several chemical reactions accelerate by factors of 10 or more between 0.1 and 100 MPa at ambient temperature, so much interesting chemistry occurs at these lower pressures. At such Tow pressures, Bridgman [26] even showed how to cook eggs at room temperature. [Pg.1957]

Amino acids play a role in food processing in the development of a cooked flavor as the result of a chemical reaction called the nonenzymatic browning reaction (228). [Pg.296]

A rate law summarizes the dependence of the rate on concentrations. However, rates also depend on temperature. The qualitative observation is that most reactions go faster as the temperature is raised (Fig. 13.22). An increase of 10°C from room temperature typically doubles the rate of reaction of organic species in solution. That is one reason why we cook foods heating accelerates reactions that lead to the breakdown of cell walls and the decomposition of proteins. We refrigerate foods to slow down the natural chemical reactions that lead to their decomposition. [Pg.676]

Without chemical reaction our world would be a barren planet. No life of any sort would exist. Even if we exempt the fundamental reactions involved in life processes from our proscription on chemical reactions, our lives would be extremely different from what they are today. There would be no fire for warmth and cooking, no iron and steel with which to fashion even the crudest implements, no synthetic fibers for clothing, and no engines to power our vehicles. [Pg.1]

Wood chip moisture content Sulfidity of cooking liquor Strength of chemical application Liquor-to-wood ratio Temperature cycle Cooking time/Reaction rate... [Pg.606]

Frying an egg is another familiar example of a one-way chemical reaction. As the egg is cooked, chemical changes, involving the denaturation of proteins, occur. These processes cannot be reversed. [Pg.80]

A common picture in any book describing our Stone Age forebears shows short, hairy people crouched, warming themselves round a flickering fire. In fact, fire was one of the first chemical reactions discovered by our prehistoric ancestors. Primeval fire was needed for warmth. Cooking and warding off dangerous animals with fire was a later discovery . [Pg.111]

The process of cooking involves a complicated series of chemical reactions, each of which proceeds with a rate constant of k. When boiling an egg, for example, the rate-limiting process is denaturation of the proteins from which albumen is made. Such denaturation has an activation energy Ea of about 40 kJ mol 1. [Pg.203]

Why do the chemical reactions involved in cooking require heating ... [Pg.409]

Methamphetamine is synthesized, or cooked, by a simple chemical reaction from its precursor pseudoephedrine (Figure 2.3), a stimulant commonly found in over-the-counter allergy and cold medications (such as Sudafed ). Because methamphetamine is made relatively easily from pseudoephedrine, many pharmacies and drug stores now restrict the amount of pseudoephedrine-containing medications that individual customers can buy to avoid the possibility of stockpiling pseudoephedrine for the purpose of making methamphetamine. Meth dealers and makers in the United States have also been... [Pg.22]

At home, you take advantage of the temperature dependence of chemical reactions all the time. For example, to keep your food fresh, you store it in a refrigerator. If you have ever left milk or vegetables in the refrigerator for several weeks, however, you have probably observed that refrigeration does not stop food from spoiling. Instead, it decreases the rate of the reactions that cause spoilage. When you want to cook your food quickly, you increase the temperature of the stove. This increases the rate of the reactions that take place as the food cooks. [Pg.295]

The fact that there are two different and independent mechanisms controlling product distributions - thermodynamic and kinetic - is why some chemical reactions yield one distribution of products under one set of conditions and an entirely different distribution of products under a different set of conditions. It also provides a rationale for why organic chemists allow some reactions to cook for hours while they rush to quench others seconds after they have begun. [Pg.12]

The exact distribution of products for any given chemical reaction depends on the reaction conditions continued cooking , i.e., long reaction times, yields the thermodynamic product distribution, while rapid quenching produces instead the kinetic distribution. [Pg.13]

The shock starts into receptor, either liquid or solid, as an initially nonreactive supported shock, but transforms to a detonation when overtaken by a chemical reaction] p 14f, last paragraph (Discussion on the work of Cook et al, listed here as Ref 25)... [Pg.401]


See other pages where Cooking Chemical Reactions is mentioned: [Pg.121]    [Pg.123]    [Pg.125]    [Pg.127]    [Pg.129]    [Pg.131]    [Pg.133]    [Pg.135]    [Pg.137]    [Pg.139]    [Pg.141]    [Pg.143]    [Pg.145]    [Pg.121]    [Pg.123]    [Pg.125]    [Pg.127]    [Pg.129]    [Pg.131]    [Pg.133]    [Pg.135]    [Pg.137]    [Pg.139]    [Pg.141]    [Pg.143]    [Pg.145]    [Pg.512]    [Pg.275]    [Pg.323]    [Pg.384]    [Pg.850]    [Pg.605]    [Pg.606]    [Pg.125]    [Pg.126]    [Pg.350]    [Pg.220]    [Pg.261]    [Pg.464]    [Pg.2]    [Pg.146]    [Pg.17]    [Pg.120]    [Pg.203]    [Pg.421]    [Pg.515]   
See also in sourсe #XX -- [ Pg.16 , Pg.77 ]




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