"Understanding Organic Compounds in Food" Organic Compounds PPT

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"Understanding Organic Compounds in Food" Organic Compounds PPT

Part One: [Material Reading]

Material 1. Milk food packaging bag

Material 2. Trans fat

Trans fat is the abbreviation for a large class of fatty acids containing trans double bonds. Trans fatty acids are a type of unsaturated fatty acids that are harmful to health and are found in small amounts in natural fats. In addition to the hydrogenation of oils, which is the main source of trans fatty acids, the high-temperature treatment of oils during the refining and deodorization process will increase the content of trans fatty acids. When cooking, you are used to heating oil until it smokes and frying food repeatedly, which will also increase the amount of trans fatty acids in these oils. In daily life, there are many foods containing trans fatty acids, such as cakes, pastries, biscuits, bread, parathas, salad dressings, French fries, potato chips, popcorn, chocolate, ice cream, egg yolk pie...anything is soft and sweet , oil-containing (vegetable butter, margarine, etc.) foods with unique tastes all contain trans fatty acids. Trans fatty acids are not listed on current food nutrition labels, but there are other ways to determine whether a product contains trans fatty acids. The best way is to look at the food ingredients. If a food label uses converted fat, hydrogenated palm oil, artificial vegetable butter, etc., then this product contains trans fatty acids.

Ingredients 3. Saturated fat

Saturated fat is a fat formed from saturated fatty acids (SFA) and glycerol. Due to its regular alkyl structure and strong intermolecular forces, saturated fat has a higher melting point and is solid at room temperature. It is generally believed that although saturated fats are still necessary, they are more likely to make people gain weight than unsaturated fats, and excess saturated fatty acids can also cause cardiovascular disease. Experimental studies have found that after eating a large amount of saturated fatty acids, the activity of 3-hydroxy-3-methylglutaryl coenzyme A (HMG-CoA) reductase in the liver increases, which increases cholesterol synthesis and can easily lead to atherosclerosis and coronary artery disease. and stroke problems.

Understanding organic compounds in food PPT, part 2 content: [Thinking Improvement]

1. Analyze the ingredients in the milk ingredients according to the packaging bag. What are the organic substances? What are their functions in food?

Tip: Raw milk mainly provides protein, white sugar, coconut fruit, and fructooligosaccharide increase the sweetness of the milk and provide energy. Food additives are mainly used to increase the shelf life of food.

2. Read materials two and three and think about whether it is appropriate to eat too much cakes, pastries, biscuits, potato chips, popcorn, chocolate, ice cream and other foods? What suggestions do you have for the use of fats and oils when cooking at home?

Tip: Trans fats contained in cakes, pastries, biscuits, potato chips, popcorn, chocolate, ice cream and other foods are harmful to human health and should not be consumed in excess. When cooking at home, the amount of oil used should be controlled, and vegetable oils with higher unsaturated fatty acid content, such as olive oil, should be used as much as possible.

Understanding organic compounds in food PPT, part 3: [Migration application]

1. Organic compounds are inseparable from human life, and some problems in life often involve chemical knowledge.

(1) There are the following types of foods:

①The main nutrients needed by the human body contained in peanut oil are ________ (fill in "sugar", "fat" or "protein").

②When eating, if you feel the sweetness after chewing the rice for a while, it is because the starch has undergone a ________ (fill in the letter) reaction.

A.Decomposition B.Hydrolysis C.Cracking

(2) In daily life, the following wrong practices are ________ (fill in the letters).

A. Use combustion method to identify woolen fabrics and cotton fabrics

B. Wash the oil stains on the pot cover with soda ash

C. Identify white wine and rice vinegar by smelling them

D. Use starch solution to identify iodized salt and non-iodine salt

[Analysis] (1) ① Peanut oil is a fat. ②The main nutrient in rice is starch. Starch is hydrolyzed by enzymes to obtain sweet sugar.

(2) The main component of woolen fabrics is protein, which smells like burnt feathers when burned. Item A is correct; oil stains belong to grease and can be hydrolyzed under alkaline conditions. Item B is correct; white wine and rice vinegar can be identified by smelling the smell. Item C is correct; KIO3 is added to table salt, not I2, so starch solution cannot be used to identify iodized table salt and non-iodized table salt. Item D is wrong.

Answer: (1) ① Grease ② B (2) D

2. Soybeans contain a large amount of protein and fat. There are many dishes prepared from soybeans. It is one of the most important supplements for human nutrition. We eat soy products almost every day. please answer the following question:

(1) The tofu we eat is a type of ________ (fill in the letters, the same below).

A.Protein gel B.Pure protein

C. Fat D. Starch

(2) The main component of the soybeans we eat is ultimately supplemented to the human body.

A.Amino acidB.Protein

C. Oils and fats D. Sugars

Understanding organic compounds in food PPT, part 4 content: [Literacy Transfer]

1. The simplified structural formula of the organic compound R is as shown in the figure. The following description of the properties of R is correct ()

All atoms of A.R must be on the same plane

B. Under Ni catalysis and heating conditions, 1 mol R can undergo an addition reaction with 5 mol H2

C.R can not only react with carboxylic acids and alcohols, but also undergo addition and oxidation reactions.

D. 1 mol R reacts with a sufficient amount of sodium hydroxide solution, and the amount of sodium hydroxide consumed is 2 mol

[Analysis] Choose C. It contains saturated carbon atoms and has the structural characteristics of methane, so all the atoms cannot be on the same plane, so A is wrong; there are aldehyde groups and benzene rings that can react with hydrogen, so under Ni catalysis and heating conditions, l mol R can react with 4 mol H2, so B is wrong; if it contains carboxyl and hydroxyl groups, it can react with carboxylic acids and alcohols; if it contains aldehyde groups, it can react with addition and oxidation, so C is correct; it can react with sodium hydroxide Only carboxyl groups react in the solution, then 1 mol of R reacts with a sufficient amount of sodium hydroxide solution, and the amount of substance that consumes sodium hydroxide is 1 mol, so D is wrong.

2. Aspartame is one of the most popular artificial sweeteners on the market. Aspartame is an organic compound with refreshing sweetness. The simplified structural formula is as shown in the figure. Which of the following statements is incorrect ()

A. Aspartame is an amino acid and its molecular formula is C14H18N2O5

B. Aspartame cannot undergo oxidation reaction, but can undergo substitution reaction

C. There are 11 types of hydrogen atoms in the aspartame molecule

D. Aspartame can react with both acid and alkali under certain conditions.

[Analysis] Choose B. The structure of this organic substance contains amino and carboxyl groups, so aspartame is an amino acid. The number of hydrogen atoms in one molecule is 18. The molecular formula of aspartame is C14H18N2O5, so A is correct; this organic substance can burn and undergo oxidation reactions. , so B is wrong; in this structure, the benzene ring side chain substituent is the axis of symmetry, and there are 11 types of hydrogen atoms, so C is correct; containing -COOH and -NH2, we can know that aspartame can be combined with aspartame under certain conditions Acid reacts and can react with alkali, so D is correct.

3. Because athletes engage in overloaded sports for a long time, joints and their attached structures are often damaged. Arthritis is a common disease for athletes. H is an analgesic used to treat arthritis. Its synthesis principle is as follows:

Which of the following statements is wrong ()

A.M can undergo addition, substitution, and oxidation reactions

B. Use NaHCO3 solution to test the carboxyl group in M

All atoms in C.M and H molecules may be coplanar

There are four types of dichloride on the benzene ring in D.M and H molecules.

Understanding organic compounds in food PPT, Part 5: [Compensation Training]

1. (2019·Yueyang High School Grade 1 Test) Which of the following statements about the hydrolysis of substances is correct ()

A. The final product of protein hydrolysis is peptides

B. The final product of starch hydrolysis is maltose

C. Cellulose cannot be hydrolyzed into glucose

D. One of the products of oil hydrolysis is glycerin

[Analysis] Choose D. The final product of protein hydrolysis is amino acid, A is incorrect; the final product of starch hydrolysis is glucose, B is incorrect; the final product of cellulose hydrolysis is glucose, C is incorrect; glycerol can be obtained by either alkaline hydrolysis or acidic hydrolysis of oils, D is correct.

2. (2019·Yichun Senior High School Test) According to the simplified structural formula and related properties of vitamin C, determine which of the following statements is wrong ()

A. It is a cyclic ester compound

B. Oxidation and addition reactions easily occur

C.Can be dissolved in water

D. Can exist stably in alkaline solution

[Analysis] Choose D. Observing the simplified structural formula of vitamin C, the functional groups that can be identified include carbon-carbon double bonds, (alcohol) hydroxyl groups, ester groups, and a five-membered ring in the carbon chain. The carbon-carbon double bond can undergo addition reactions and oxidation reactions; the hydroxyl group (hydrophilic group) has a large proportion, good hydrophilicity, and is easily soluble in water; the ester group can be hydrolyzed in alkaline solution.

Understanding Organic Compounds in Food PPT, Part Six: Topic Exploration and Literacy Improvement

Project task: Explore the preparation and properties of lactic acid

【Situation Creation】

Lactic acid (2-hydroxypropionic acid) is a compound that plays a role in a variety of biochemical processes. The main way to produce lactic acid by fermentation method is to ferment sugar under the action of lactic acid bacteria for three to five days to obtain crude lactic acid. The raw materials for the fermentation method are generally starch raw materials such as corn, rice, and sweet potatoes (Alfalfa, cellulose, etc. are also used as raw materials, and some studies have proposed recycling kitchen waste and fish waste to produce lactic acid).

[Interpretation of literacy]

1. Core competencies - scientific inquiry and innovation consciousness: through the preparation and properties of lactic acid, connect chemical knowledge, discover and raise questions with inquiry value. Able to start from questions and hypotheses and design an inquiry plan based on the purpose of inquiry.

2. Literacy goal: Cultivate the ability of independent inquiry and innovation awareness through "exploring the preparation and properties of lactic acid experiments".

【Literacy Research】

【Check information】

①The process flow for preparing lactic acid using corn, rice, sweet potato and other starch raw materials is as follows:

[Problem exploration]

Research questions 1. Explore the preparation principles and conditions of lactic acid

(1) According to the content of the reviewed data, what are the main chemical reactions for producing lactic acid from starch raw materials?

Research question 2. Explore the properties of lactic acid

(1) How to design an experiment to verify that lactic acid contains carboxyl groups?

Tip: Add an appropriate amount of lactic acid to the saturated sodium bicarbonate solution. If carbon dioxide gas can be produced, it means that the lactic acid contains carboxyl groups.

(2) How to design experiments to verify that lactic acid contains hydroxyl groups?

Tip: Take the same mass of lactic acid and react with a sufficient amount of sodium bicarbonate solution and sodium metal respectively, and calculate whether it contains hydroxyl groups based on the volume of gas produced.

[Quality Evaluation]

1. Scientific inquiry - Level 2: Able to design simple experiments based on given problems, objectively record experimental phenomena, and explain them.

2. Scientific attitude - Level 3: Ability to analyze lactic acid production conditions based on data.

3. Scientific inquiry - Level 4: Able to propose experimental plans based on hypotheses, complete experiments independently, analyze phenomena and data, draw conclusions, and communicate.

4. Scientific attitude and social responsibility - Level 3: Have the concept of integrating theory with practice, and have the awareness to apply chemical research results to production and life.

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Update Time: 2024-09-09

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