Folie 1

1
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
http//de.wikipedia.org/wiki/Dialyse
2
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
3
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
4
What does the sample contain and how much of
it?
http//www.ntk-landau.de/chromatographie/Auswertun
g_SC.htm
Today automatic methods print such chromatograms
5
From the carob tree into to the pudding
locust bean gum can absorb a hundred times its
own weight
Used as a thickening agent in sauces, puddings
and candies
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/verdic
ker/natuerl.vscml.html
6
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

• fats are generally triesters of glycerol
  and fatty acids

http//en.wikipedia.org/wiki/Fat
7
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 gt lipaemic blood
• The intensity of the red colour enables a
  quantitative determination of the blood fat
  concentration

http//www.gengland.de/files/vorklinik/Biochemie/P
rotokoll20-20Lipide.pdf
8
Synthetic balls from the other point of view

• Interpretation of synthetic balls
• cross-linked and non cross-linked

http//de.wikipedia.org/wiki/BildCellulose-3D-vdW
.png
http//www.chemgapedia.de/vsengine/media/vsc/de/ch
/9/mac/polymere_werkstoff/duroplaste/duromere.gif
9
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/
10

• 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

11
Some more kitchen chemistry

• Why are carrots steamed in fat and why
  shouldnt they be cooked just in water?

Carrots contain a great concentration of
ß-Carotene, therefore they are an excellent
source for vitamin A
12
ß-Carotene

• ß-Carotene is nonpolar, and therefore its soluble
  in fat
• The human body is only able to absorb ß-Carotene,
  if the nutrition contains fat as well
• gt Therefore carrots are steamed in fat

13
Vitamin A

• ß-Carotene provitamin A
• The human body converts provitamin A to
• vitamin A

http//de.wikipedia.org/wiki/Karotte
14
Quite different fats
Saturated fatty acid Substances of animal origin
Unsaturated fatty acid Substances of plant origin
http//www.marions-kochbuch.de/index/1621.htm
http//www.marions-kochbuch.de/index/0164.htm
http//de.wikipedia.org/wiki/TransfettsC3A4uren
15
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 cant be
packed together tightly, therefore they are
liquid at room temperature gt oils
http//courses.cm.utexas.edu/jrobertus/ch339k/over
heads-2/ch11_fatty-acid-struct.jpg
16

• Fats have important functions
• source of energy, the human body draws 30-35 of
  the needed energy from fats
• transport fat-soluble vitamins gt 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

17
Fat hardening
Margarine is produced by 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 ones
  risk of coronary heart diseases

http//www.inform24.de/transistor.html
http//content.answers.com/main/content/wp/en-comm
ons/thumb/f/fe/250px-Margarine.jpg
18
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/bi
lder/Stoeffche/07-09-13-ei01.jpg
http//www.photosoph.de/
19
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/ddchemi
e/umat/zwiebel/zwiebel.htm
http//www.chf.de/eduthek/projektarbeit-faerben-mi
t-naturfarbstoffen.html4-2
20
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

Micelle
http//de.wikipedia.org/wiki/Tensid
21

• 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
22
Emulsifier are used in products of our daily life
for example in cosmetics, groceries
with emulsifier without emulsifier
http//www.cognis.com/company/PressandMedia/Pres
sReleases/2007/PressRoomNHFebruary9_2007(de)
.htm
23
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/BildLecithine.svg
http//www2.lanuv.nrw.de/index_print.php?cid179
24
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
25
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.pd
f
26
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
27

• 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/MetastabilitC3A4t
28
cracking the little metal plate (disturbing the
system) causes crystallisation gt 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?kbsecfrgevgk
bfrgevgsecdtl4
29
Active component Aluminium-chlorohydrate
Al2(OH)5Cl
30
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
http//www.chemiedidaktik.uni-wuppertal.de/materia
l/gestaltungs_technik/salze_saeuren_basen.pdf
In this kind of complex Aluminium is weakly
connected to six surrounding H2O-molecules.
31
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/materia
l/gestaltungs_technik/salze_saeuren_basen.pdf
32
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/b
c/faltung/denaturierung.vscml.html
33
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/stabilitaet.vlu/Page/vsc/de/ch/8/b
c/faltung/denaturierung.vscml.html
34
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
35
Do Energy Drinks really let you fly?
36
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!

37
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 fromthe gall
  bladder of a bull
• today it is produced out of Ethene,Ammonia and
  Sodium sulfite

38
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.