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16 Che~i~l~-i~ ~veryday LifcQ
[ ~Q-INTS TO!!EM~M_J3ER (a _!>riet_~~= n_c_e~g:-::
t= ) -::::-
_]'.___ _ __ __ __

- ! _nJrodu;ti~~-- \
• Drug•·• Il ts
· a s ubs tuncc wh ich
. - th e purpose o ,- r1·wgnu s•is· , l) rcvention ' cure ' or relief of
. used tor
1s __
.
a disease
. _ ·
. l I

i
ll
1(1"'

• Chemothera-py: Spe~ifi c trco tw:nt ·uf a cJiscnsc by th e admini s tration of c hemi ca l compounas 1s7m.own as
c h cmoth!_r_a12~ -
Clas!Sification ~! ~;~gs j
• Drugs are c lassi fi ed o n the bB~i s of:
(1) Pharmacological effect: T )l <;.,.'-C dr.u~ u.l]i.:cLnQnnal.PJ"QCC!:i.SCS .oLLhe-bildy ~ g e st i0 o blood circulation,
breathing, e tc
- An a lgesics (pa in kill er)
- Antiseptics (kill or a rrest th e growth of mi croorga nis ms)
- Antipyrctics (reduce feve r)
(2) Drug action: Based on the action of a drug on a particular bioch emical process.
e.g. Antihistamines
(3) Chemical structure: Based on the chemical structure of the drug.
e.g. Sulphonamides
(4) Molecular targets: Based on the interaction with biomolecules su ch as carbohydrates, lipids, proteins and
nucleic acids.
(5) By lay public: Based upon the action of drugs like cough syrups, laxatives, and purgatives, analgesics,
oint ments, injections, etc.
Action of Drug s on Targ ets
• Enzymes as drug targets: Drugs inhibit a ny of the two activities of the enzymes, they can block the binding
site of the enzyme and prevent the binding of substrate or they can inhibit the catalytic activity of enzyme . Such
drugs are called enzyme inhibitors .
• Re~ tors as drug ta!g~ts:
► ' -P~ ins which transmit communication to the different parts of the body are called receptors.
► The chemicals which carry different messages in the body between neurons and muscles are called
chemical messengers.
► Receptor proteins are embedded in the cell membrane and receptor changes its shape to accommodate a
chemi cal messenger which brings about transfer of message into the cell.
Chemicals in Medicines I
Dru name Exam les Uses
Analgesics
(i) Narcoti c Codeine, morphine, Heroin Relieves the pain (CNS), anti-
ii Non -narcotic As irin , aracetamol, meth 1 salic late inflammato , anti r eties
2. Tranquilizers Narodrenaline, equ a nil , valium, Reduces stress, mental disease , sleeping
m eprobama te, veronal, serotonin . pills psychotherapeutic drugs.
Barbiturates
3. Antimicrobials Used to kill or stop the growth of micro-
organism.
(i) Antibi otics Salvarsan, salphanil am ide, Derived from living matter or
sulph apyridine . mi croorganism to kill or prevent the
Broad spectrum- Chlora mphenicol , growth of mi croorganism .
Narrow Spectum- Penicillin, a mpicillin ,
amoxicillin .
(ii) Antiseptic De ttol, Tin cture iodi ne, Bithional, Applied to living tissues to kill bacteria
lodoform, Boric ac id , Phe nol, H2 O 2 . a nd to s top their growth in wound.
Sul hur di ox id e, ch lorin e a nd he n ol. A li ed on non-livin a ob·ect. _ _ _ _---1
- - - -+..:_::.i::..c..:.:_::_:::__::::..:....:.:::::..:._:_:_~=-=:.i.:::..:::.:.:...
4. Norethindron , Novestro l Used to control fertili t
5. Antacids Hista min e, Ranitidine, Cim e tidin e, It is a base, neutralizes excess of acid in
Bromo h e ni ramine the stomach .
6. Antihistamine Terfe n adine , ranitidine, cimetidine, e tc. It is use in releasing less amount of acid
in the stom ach

(808)
Chemistrv in £ve1ydc~y Life 809

JM Chemicals in Food J . .
• Preservativ~s : T~esc a r: _chemi cal s ubsta nces whi ch arc add ed to the food ma teria ls to prevent their spoilage
and to retain their nutritive va lue for long periods. Th ese prese rvative s preve nts the rancidity of food and
inhibit the growth or kill the microorganisms .
(A) Chemicals in food preservatives:
e.g. Salt , sugar, vinegar, sodium benzoate etc .
• Method of food preservation

I
Physical methods Chemical m ethods

(a) By removal of heat (a) By addition of sugar

(b) By addition of h eat (b) By addition of salt
(c) By removal of water . (c) By addition of vinegar
(d) By irradiation (d) By addition of other chemicals like
sodium benzoate, salt of sorbic acid
and propionic acid, etc .
(Bl Artificial sweetening agents:
These are chemical compound s which give sweetenin g effect to the food and enhance its odour and flavour.
e.g., Saccharin , aspartame, al'1tame, etc.
Artificial sweetener Sweetness value in comparison to cane su,?ar
Aspartame 100
Sucrulose 600
Alitame 2000
Antioxidants: It is a substance which when added to food, retards or prevents oxidative deterioration of food .
► Fats and oils are oxidized easily, turn rancid and become unpalatable.
► Addition of antioxidants present their oxidation and present them from becoming rancid .
► Examples:
(1) BHT (Butylated hydroxyl tolune) C 5 H 24 0:
- used to preserve food odour, colour and flavour
(2) BHA (Butylated hydroxyl anisole) C 11 H 16 O 2 :
- used to preserve fats and present them from becoming ran cid.
(3) Sulphur dioxide and sulphite:
- used as food additives for their technological efficiency and versatility .
Cleansing Agents
(A) Soaps:
They are sodium or potassium salts of higher fatty acids like stearic acid, oleic acid a nd paJmitic acid .
• Soaps are fonned by heating fat with aqueous sodium hydroxide solu tion. The reaction is called saponiflcation.
• Sodium and potassium soaps are soluble in water and are used for cleaning purposes. Potassium soaps
are soft to the s kin therefore used as bathing soaps.
• Preparation of soaps :
{a) By hydrolysis offat/oil:

0
II
CH 2 - 0 - C- R
CH.,OH
I ~ I -
CHOH +
i - +
3 R - C - ONa
CH - 0 - C - R + 3 NaO H
I
I
CH 2 -
~
0- C - R
CH 2 OH
(Glycerol)
(Soap)

(Fat/oil)
810
Uttam 's MH- CET (Che .
'11lstry)

- - - - - - - - - - - - - -- - - - -- -
fb) By direct neutralization offatty acids~ - -

~
R - C - OH + NaOH
TT - +
R - C - ONa +
~

(Higher fatty acid) (Soap)

(B) Detergents:
• These are the materials which are used for cleaning purposes . They are also called soapless soaps .
• Detergents are superior to soaps. There are three types of detergents .
(1) Anionic detergents: Their polar head is negatively charged.
0
II _ +
e.g. CH 3 (CH 2 ) 10 CH 2 - 0 - S - ONa
II
0
(Sodium lauryl sulphate)
Such detergents are used to wash clothes.
(2) Cationic detergents : Their polar head is positively charged.
CH 3 +

e.g. CH 3 (CH 2 ) 15 -
I
N - CH 3 Cl-
/
CH 3
Cetyltrimethylammonium chloride
These are used as fabric softner and hair conditioner.
(3) Non-ionic detergents: Their polar head is neutral.
e.g. CH 3 (CH 2 ) 16 COO(CH 2 CH 2 0)nCH 2 CH 2 0H
(Polyethylene glycol stearate)
Such detergents are used in dish washers.
• Cleansing action of soap:
When soap is added to an oily or greasy part of the cloth or vessel, the hydrocarbon part of soap dissolve:
in oil, keeping the head away from the oil. Big molecules of oil and soap break by rubbing into smaJ
emulsified oil drop lets in water. These small emulsified oil drop lets are washed away b y stream of water.

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