Professional Documents
Culture Documents
INTERNATIONAL
SCHOOL , JALGAON
Milk of Magnesia
Magnessium hydroxide
CHEMISTRY IN FOOD
A] Chemicals in food preservatives – Preservatives are the substances
which when added to food are capable of inhibiting, retarding or
arresting the process of fermentation, acidification or other
decomposition of food by growth of microbes.
The chemical methods of food preservation are as follows –
a) Addition of sugar: Preservation by addition of sugar and then
applying heat is highly important method in case of fruits to prepare
jams, jellies and marmalades.
b) Addition of salt: Salting is also used to control the growth of fungus
or other micro-organisms in food storing. It is used mainly in
preparation of pickles of raw mango, lemon, chillies, etc. and to
preserve fish products.
c) Addition of vinegar: Vinegar is added to preserve food like pickles,
salad dressings, mustard, fish, etc.
d) Addition of other chemicals: Chemicals like sodium benzoate, salts
of sorbic acid and propionic acid, etc. are used as preservatives.
B] Artificial sweetening agents – Certain chemicals which do not occur
in nature but are synthesized in the laboratory and have sweet taste
are known as artificial sweeteners. Saccharin, the artificial sweetener
was discovered by Constantine Fahlberg and Era Ramsen in 1879. It
was an important discovery for diabetics. It goes directly through the
human digestive system without being digested. At higher
concentration it has an unpleasant taste. It is used to sweeten the
products like medicine, toothpaste, low calorie sweets, soft drinks, cold
drinks, etc. Other examples are aspartame, sucrulose, alitame, etc.
C] Antioxidants – Antioxidants 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 prevent their oxidation and prevent them from becoming
rancid. For e.g. Butylated hydroxy toluene, Butylated hydroxy anisole,
etc.
BHA
BHT
CHEMISTRY IN CLEANSING
AGENTS
A] Soaps – Soaps are available in different forms like
cakes, shampoo (Liquid), creams or powder in different
colours, shapes and having different perfumes. Soaps
are sodium or potassium salts of higher fatty acids
which contain more than 12 carbon atoms. Potassium
soaps are softer than sodium soaps. Potassium soaps
are used in shampoo, shaving cream and bathing soaps
(liquid or cake). Sodium soaps are toilet soaps used for
washing
B] purposes.
Detergents – Synthetic detergents are sodium salts
of alkyl hydrogen sulphates or sodium salts of long
chain alkyl benzene sulphonic acids. Detergents are
superior to soaps. In hard water the builders present in
them form soluble calcium and magnesium salts.
CHEMISTRY IN
There are thousands of different cosmetic products on the
COSMETICS
market, all with differing combinations of ingredients. There are
approximately 12,500 unique chemical ingredients approved for
use in the manufacture of personal care products. A typical
product will contain anything from 15–50 ingredients. Most
cosmetics contain a combination of at least some of the following
core ingredients: water, emulsifier, preservative, thickener,
emollient, colour, fragrance and pH stabilisers.
Nail Polish - Nail Polish is applied to the human fingernail or
toenails to decorate and protect the nail plates. Nail polish
consists of a polymer, most commonly nitrocellulose, dissolved in
a solvent, usually ethyl acetate or butyl acetate. When it is
applied the solvent evaporates, leaving the polymer to form a
film on the nail.
Lipstick - Lipstick is a cosmetic that applies color,
texture, and protection to the lips. Some lipsticks are also
lip balms, to add both color and hydration. Lipstick has
the main components are waxes and oils. These are
compounds containing mainly hydrogen and carbon.