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samenvatting food science 1.1 deelvak: chemie
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Samenvatting food science 1.1chemie
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Introductie.............................................................................................................................................4
Twee soorten stoffen:........................................................................................................................4
Zuivere stoffen .............................................................................................................................4
Mengsels........................................................................................................................................4
Fysische toestanden water................................................................................................................4
Fasen van stoffen...............................................................................................................................4
Covalentie..........................................................................................................................................5
Voorbeeld met FvdW.........................................................................................................................5
Bouw van een atoom.........................................................................................................................6
Week 1 – van atomen tot macromoleculen...........................................................................................7
Atomen en de relatie met voeding....................................................................................................7
Soorten koolhydraten........................................................................................................................8
Triviale namen ( potjesnaam) .......................................................................................................8
Soorten vetten...................................................................................................................................8
Soorten proteïnen.............................................................................................................................9
Rekenen aan atomen.........................................................................................................................9
Isotopen...........................................................................................................................................10
Isomeren..........................................................................................................................................10
Ionen................................................................................................................................................10
Oefenopdracht bouw van het atoom..............................................................................................10
Week 2 - bio-organische chemie..........................................................................................................11
Leerdoelen.......................................................................................................................................11
Atoombindingen met koolstof.........................................................................................................11
Functionele groepen........................................................................................................................12
Alcoholen/hydroxylgroep............................................................................................................12
Carbonzuur/carboxyl...................................................................................................................13
Alkanalen of aldehyden...............................................................................................................15
Alkanonen of ketonen..................................................................................................................15
Week 3: de polysaccharide zetmeel...................................................................................................16
Esters...............................................................................................................................................16
, Kenmerkende appelgeur .............................................................................................................16
Andere fruitgeuren......................................................................................................................16
Alkaanaminen .................................................................................................................................17
Opbouw α - aminozuur ...................................................................................................................17
OH en NH2 als voorvoegsel..............................................................................................................18
Opbouw zetmeelmolecuul...............................................................................................................18
Vermogen tot zwellen zetmeel........................................................................................................19
Amylograaf......................................................................................................................................19
Retrograderen en geleren................................................................................................................20
Week 4: andere verdikkingsmiddelen.................................................................................................21
Lesdoelen.........................................................................................................................................21
Verstijfseling ...................................................................................................................................22
Gelering (gelvorming)......................................................................................................................22
Retrogradatie (‘terugkeren naar oorsprong’)..................................................................................22
Modificatie van zetmeel..................................................................................................................22
Natief zetmeel.............................................................................................................................22
Gemodificeerd zetmeel...............................................................................................................22
Voorbeeld gemodificeerd zetmeel: Maltodextrines....................................................................22
Verdikkingsmiddelen.......................................................................................................................23
Pectine.............................................................................................................................................23
Verestering van pectine...............................................................................................................23
E-nummers......................................................................................................................................24
Niet- zetmeel en E-nummers.......................................................................................................25
Week 5: zuren en basen......................................................................................................................26
Lesdoelen.........................................................................................................................................26
Zuren...............................................................................................................................................26
Zuren overzicht............................................................................................................................26
Basen...............................................................................................................................................27
Basen overzicht............................................................................................................................27
Massa 1 H+ ion................................................................................................................................28
pH = - log [ H+ ] (log= logaritme)......................................................................................................28
Week 6: organische chemie.................................................................................................................29
Lesdoelen.........................................................................................................................................29
Isomerie...........................................................................................................................................29
REGELS VOOR DE NAAMGEVING.....................................................................................................30
Benzeen: C6H6.................................................................................................................................30
, Benzeen als zijgroep....................................................................................................................31
Stukje naamgeving...........................................................................................................................31
Week 7: bederf en conservering..........................................................................................................33
Lesdoelen.........................................................................................................................................33
Alkenen............................................................................................................................................33
Alkadieen (twee dubbele binding versie van alkenen)....................................................................33
Naamgeving chemische groepen ....................................................................................................34
Alkoxyalkanen.................................................................................................................................34
Vormen van bederf..........................................................................................................................35
Chemisch bederf..........................................................................................................................35
Enzymatisch bederf......................................................................................................................35
Fysisch bederf..............................................................................................................................35
Microbiologisch bederf................................................................................................................35
Conserveren.....................................................................................................................................36
Methoden:..................................................................................................................................36
Verlagen van temperatuur...........................................................................................................36
Verhogen van temperatuur.........................................................................................................36
Onttrekken van water..................................................................................................................36
Onttrekken van zuurstof..............................................................................................................37
Verhogen van de zuurgraad = verlaging pH.................................................................................37
Andere methoden........................................................................................................................38
Conserveermiddelen....................................................................................................................38
Combinatie van methoden..........................................................................................................38
, Introductie
Moleculen trekken elkaar aan: dit heet de VanderWaalskracht of VanderWaalsbinding of
molecuulbinding. Afgekort: FVdW
Moleculen dicht bij elkaar: FvdW is groot
Hoe zwaarder een molecuul: FvdW is groot
Twee soorten stoffen:
Zuivere stoffen
één stof aanwezig
één soort moleculen
Mengsels
meerdere stoffen aanwezig
meerdere soorten moleculen
voorbeelden van mengsels
voorbeeld 1:
- Opgeloste stof: keukenzout
- Oplosmiddel: water
- Oplossing: keukenzoutoplossing
- Triviale naam: keukenzout
- Systematische naam: natriumchloride
Voorbeeld 2:
- Opgeloste stof: jodium
- Oplosmiddel: alcohol
- Oplossing: jodiumtinctuur
- Triviale naam: alcohol
- Systematische naam: ethanol
Fysische toestanden water
- ijs H2O(s) solid
- water H2O(l) liquid
- waterdamp H2O(g) gas
Fasen van stoffen
Vaste stof, vloeistof, gas
Stoffen komen in 3 fasen voor: Vast, vloeibaar en
gasvormig.
Rangschikking moleculen: verschilt per fase
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