Role of Chemistry in

Agriculture and Food 1

Production.
Group-
HETEROGENEOUS.
Sl PROGRA
ID NAME M
CONTRIBUTION
#
13 17109042 Md. Abu Sayeem BS Ag Chemistry in Agriculture, Photosynthesis.
14 17202001 Rashaduzzaman Ornob BBA Other Areas of Agriculture, Conclusion.
15 17202003 Farzana Ferdawsi BBA Fertilizers,Presticides, Insecticides
16 17202008 Ziliun Sikder BBA Food, Main Elements of Food.
17 17202016 A K M Abu Zafor Shakil BBA Food Colors, Flavors.
18 17202032 Sultana Rahim Usha BBA Chemical Preservatives, Cooking Process.
 CONTENTS 2

 Introduction  Chemistry in Agriculture

 Chemistry in Food 1. Photosynthesis.
1. Main Elements of Food2. Fertilizers, Pesticides,
2. Food Colors 3. Insecticides
3. Flavor 4. Other Areas of Agriculture
4. Food preservation
5. Chemical Preservatives
 Conclusion

6. Cooking process
Introduction 3
Nothing is more important to humans than having
enough nutritious food to eat. All the nutrients of food
like proteins, fats, starches, and carbohydrates, as
well as micro components such as additives and
flavorants work directly or indirectly in a food system.

Food industry use chemistry as an important tool to

analyze food items to understand its nutritious
values.
Food 4

 Is a mixture of chemicals in well-ordered

system of cellular structures.
 The source of getting energy , and the overall
process is done by chemical reaction.
Main Elements of 5

Food
Water

Carbohydrat
Vitamins
es

Food
Fats Protein

Minerals
Water 6
 Chemical name: Dihydrogen Monoxide.
Formula : H2O (2H2 +O2 = 2H2O).

It’s a biological solvent.

Provides a place for bacterial growth and food
spoilage.
All of the food components contain water.
Carbohydrates 7
 A carbohydrate is a biomolecule consisting of carbon
(C), hydrogen (H) and oxygen (O) atoms.
 Formula : CnH2nOn .
 Subdivided into : a. Sugars (Simple sugars)
b. Polysaccharides (Complex)

 The most common known human carbohydrate is

Sucrose (glucose + fructose).
 Energy sources.
Proteins 8

 Organic substances.
 Proteins are polymer chains made of
amino acids.
 Essential nutrients for the human body.
 Meat, products from milk, eggs, and fish are
sources of protein.
 Helps in digestion system.
Proteins 9

(Cont.)
Minerals 1
0
 Mineral
is a chemical element required as
an essential nutrient by organisms to
perform functions necessary for life.
 Inorganic substances.
 Thefive major minerals in the human body
are calcium, phosphorus, potassium,
sodium, and magnesium.
Minerals 1
1
(Cont.)
Vitamins 1
2
 Organic compounds.
 Anessential nutrient that an organism
requires in limited amounts.
 These are broken down in nutrition as
either water-soluble (Vitamin C) or fat-
soluble (Vitamin E).
 Absence of these compounds cause
deficiency diseases.
 Vitamins (Cont.)
1
3

Riboflavin (Vitamin B2)

Fats 1
4
 Fat is also known as lipid and is mainly present
in food in a form called 'triglycerides'.
 Triglycerides consist of glycerol and
three ('tri') fatty acids.
 Food may contain other fats, such as
cholesterol and phospholipids, in
addition to triglycerides.
 Most lipids have some polar character as they
are soluble in nonpolar solvents.
 Can be classified into animal fat, marine fat
and vegetable fat.
Food Colors 1
5

Food coloring, or color additive, is any

dye, pigment or substance that imparts
color when it is added to food or drink.

To avoid so much processed food, some

have advocated using natural food
coloring. Some of the most common
ones are carotenoids, chlorophyll,
anthocyanin, and turmeric.
Food Coloring in Water 1
6
A good food coloring when added to water, it must
dissolve. Food-coloring molecules are usually ionic
solids, that is, they contain positive and negative
ions, which are held together by ionic bonds.
Food Colors (Cont.)
1
7
1. Beta-carotene molecule
Food Colors (Cont.)
1
8

2. Anthocyanin
Food Colors (Cont.)
1
9
3. Carminic Acid
Food Colors (Cont.) 2
0

Artificial Colorings
Flavor 2
1
Spicy effect: The capsaicin (8-methyl-N-
vanillyl-6-nonenamide) (fig. 15) is the
active component of the chili pepper
(Capsicum)

Sweetness is produced by the presence

of sugars, some proteins, and a few other
substances.[citation needed] It is often
connected to aldehydes and ketones,
which contain a carbonyl group
Flavor 2
2
(Cont.)
The quinine [15-19] is an alkaloid accepted
as the standard substance that represents
the bitter gustatory sensation.

The substance responsible for the bitter

flavor of fruit is a triterpenoid dilactone
denominated limonin [26-30].
Flavor 2
3
(Cont.)
Saltiness is a taste produced primarily by
the presence of sodium ions. Other ions of
the alkali metals group also taste salty, but
the further from sodium, the less salty the
sensation is.

Sourness is the taste that detects acidity.

The sourness of substances is rated relative
to dilute hydrochloric acid.
 Food Preservation: 2
4
The role of chemistry in our every day living
extends even to methods and ways of food
preservation.
 Food preservation: Food preservation, any of
a number of methods by which food is kept
from spoilage after harvest or slaughter.
 Old method: Drying, refrigeration,
fermentation.
 Modern method: Canning, refrigeration,
fermentation & the addition of chemicals.
Chemical 2
5
Preservatives
In this method, which chemicals are used in food they
are called food preservatives. They prevent spoilage of
food due to microbial growth.

List of Chemical Preservatives:

Acetic acid
Ascorbic acid
Benzoic acid
Butylated hydroxyanisole (BHA)
Butylated hydroxytoluene (BHT)
Calcium ascorbate
Calcium sorbate
Calcium propionate
Cooking process 2
6
Cooking is all about chemical reactions.
Chemistry is all about how things react.
Therefore cooking is chemistry! Now let’s take
a look at some of these reactions.
 Color changed
Cooking process 2
7
(Cont.)
 By dropping vegetables into boiling water

 Cake mixtures to rise during baking.

 Chemistry in 2
8
 Agriculture
The basic need of human being is food. It is the
agriculture only which fulfils this need for
the entire population of the world.
 Plants are called producers. The rest of the food
chain consists of consumers only.
 Chemistry deals with compounds, both organic and
inorganic, and agriculture deals with the production
of organic products using both organic and
inorganic inputs Thus Chemistry forms an integral
part of agriculture from molecular to organ level.
 2
Chemistry in 9
Agriculture
 3
Role of Chemistry in 0
Agriculture
Modern agriculture depends quite heavily on the
advances that have been made in science, and
chemistry in particular, to maximize the yield of
crops and animal products. Fertilizers,
pesticides, and antibiotics play ever increasing
roles in this field.
Role of Chemistry of 3
1
Agriculture
Photosynthesis 3
2
The reacting of sunlight, Carbon dioxide gas,
and water in order to produce Oxygen gas and
sugar (in the form of glucose).

No chemical process is more important to life on

Earth than photosynthesis. Without
photosynthesis, not only would there be no
plants, the planet could not sustain life of any
kind.
Definitions 3
3
 Fertilizers

Applied to soils or to plant tissues to supply

one or more plant nutrients essential to the
growth of plants.
 Pesticides

Pesticides are substances that are meant to

control pests.
 Insecticides

Insecticides are substances used to kill

insects.
 Fertilizers 3
Basically two types- 4
1. Organic
Ex-Peat, Animal wastes etc.
2. Inorganic or chemical
I. Straight Fertilizers
 Nitrogen fertilizers
Ex-Ammonium nitrate-(NH4NO3),Urea(CO(NH2)2)
 Phosphate fertilizers
Ex-Fluarapatite-(Ca5(PO4)3F)
 Potassium fertilizers
Ex-Potassium chloride, Potassium sulfate.
II. Compound fertilizers
Ex- Monoammonium phosphate, Diammonium
Pesticides 3
5

Classification of pesticides-
1. Organophosphate
2. Carbonate
3. Organochlorine
4. Pyrothroide
5. Biopesticides
Sub classes-Herbicides, Insecticides,
Fungicides, Rodenticides, Pediculicides.
Insecticides 3
6
 Natural
1. Soap-Based Insecticide Spray
2. Garlic, Onion, and Pepper
Insecticide
 Organic(Posses of carbon)
1. Organochlorides
2. Organophosphates
 Inorganic(lack of carbon)
1. Pyrethroids
2. Neonicotionid
 3
Herbicides 7

 Chemical substances used to

control unwanted plants.
 A herbicide is described as having
low residual activity if it is
neutralized within a short time of
application.
 Most herbicides are applied as
water-based sprays using ground
equipment.
 3
Hormones 8
Plant hormones can be used in agriculture to control
the rate of plant growth.

 Weed killers-
 Rooting powder
 Controlling fruit ripening
 Dormancy
 3
Plant Hormones 9

Main five Plant growth

hormones regulators
 Auxins  Brassinosteroids
 Cytokinins  Salicylic Acid
 Gibberellins  Jasmonic Acid
 Abscisic acid  Systemin
 Ethylene
Other Areas of 4
0
Agriculture
 Plastic pipe for improved irrigation: Its
results in a better environment for the
crops.

 Chemicals from agriculture wastes:

Produce a variety of chemicals.
Storage and 4
1
preservation of
agriculture produce
Sulfur dioxide is used to keep grain fresh
and useable for a longer period of time.
Food preservatives like sodium benzoate
and salicylic acid are used for longer shelf
life. New generation refrigerants have
been developed. Chemicals are added to
promote the ripening of fruits or the
germination of seeds.
Conclusion 4
2
We are using chemistry in food & agriculture
sector from first to last.

Food processing Food preservation Pesticide