chemical changes
TRANSCRIPT
CHEMICAL CHANGES BY
SLIDE_MAKER4U (ABHISHEK SHARMA)
PHOTOSYNTHESIS Photosynthesis is a process
used by plants and other organisms to convert light energy, normally from the sun, into chemical energy that can be used to fuel the organisms' activities. Carbohydrates, such as sugars, are synthesized from carbon dioxide and water (hence the name photosynthesis, from the Greek φῶς, phōs, "light", and σύνθεσις, synthesis, "putting together" Oxygen is also released, mostly as a waste product. Most plants, most algae, and cyanobacteria perform the process of photosynthesis, and are called photoautotrophs.
COOKING FOOD Baking is a food cooking
method using prolonged dry heat acting by convection, rather than by thermal radiation, normally in an oven, but also in hot ashes, or on hot stones.[1] The most common baked item is bread but many other types of foods are baked. Heat is gradually transferred "from the surface of cakes, cookies and breads to their centre. As heat travels through it transforms batters and doughs into baked goods with a firm dry crust
DIGESTING FOOD Digestion is the
mechanical and chemical breakdown of food into smaller components that are more easily absorbed into a blood stream, for instance. Digestion is a form of catabolism: a breakdown of large food molecules to smaller ones.
RUSTING OF IRON Rust is composed of iron oxides. In
colloquial usage, the term is applied to red oxides, formed by the reaction of iron and oxygen in the presence of water or air moisture. Other forms of rust exist, like the result of reactions between iron and chloride in an environment deprived of oxygen – rebar used in underwater concrete pillars is an example – which generates green rust. Several forms of rust are distinguishable visually and by spectroscopy, and form under different circumstances.[1] Rust consists of hydrated iron(III) oxidesFe2O3·nH2O and iron(III) oxide-hydroxide FeO(OH)·Fe(OH)3.
SOURING OF MILK Curds are a dairy product
obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. The remaining liquid, which contains only whey proteins, is the whey.
TARNISHING OF JEWELLERY Another cause of
discoloration is due to the corrosion of the metals from which the jewelry is made. Pure gold, 24K, itself will not corrode but is too soft for many kinds of jewelry and therefore is alloyed with proportions of base metals, usually silver or copper to make it harder
CUMBUSTION Combustion or burning is
the sequence of exothermic chemical reactions between a fuel and an oxidant accompanied by the production ofheat and conversion of chemical species. The release of heat can produce light in the form of either glowing or a flame. Fuels of interest often include organic compounds (especially hydrocarbons) in the gas, liquid or solid phase.
DECOMPOSITION Decomposition (or rotting) is the
process by which organic substances are broken down into simpler forms of matter. The process is essential for recycling the finite matter that occupies physical space in the biome. Bodies of living organisms begin to decompose shortly after death. Although no two organisms decompose in the same way, they all undergo the same sequential stages of decomposition. The science which studies decomposition is generally referred to as taphonomy from the Greek word τάφος taphos, meaning tomb.
TOASTED BREAD Toast is bread that has
been browned by exposure to radiant heat. This browning is the result of a Maillard reaction. Toasting warms the bread and makes it firmer, so it holds toppings more securely. Toasting is a common method of making stale bread more palatable
OXIDATION Redox (reduction-
oxidation) reactions include all chemical reactions in which atoms have their oxidation state changed—that is, redox reactions involve the transfer of electrons between species.
ROTTING FRUIT Geotrichum candidum is a fungus
or mold that can act as a plant pathogen causing sour rot on peach, nectarine, tomato, carrot and lemon.[1] It is also widely used in the production of many dairy products including many natural rind cheeses such as Camembert and other bloomy rind cheese, Saint-Nectaire,Tomme de Savoie, and many other cheeses made in those styles. It is also found in the Nordic dairy product viili and is responsible for the velvety surface of the product. One of the leading experts in how this mold affects cheeses during aging is Sister Noella Marcellino of the Abbey of Regina Laudis.
DECAYING LEAVES Hauling bags of fallen leaves
out to the curb for pickup probably isn’t on your list of most enjoyable tasks. So skip it. How? Instead of bagging your leaves and putting them out on the curb, shred or compost them and reuse them in your own landscape. It will not only extend the life of your rake, it might save you money on watering, soil additives and garden fertilizers in the future.
FIREWORKS Fireworks are a class of explosive
pyrotechnic devices used for aesthetic, cultural, and religious purposes. The most common use of a firework is as part of a fireworks display. A fireworks event (also called a fireworks show or pyrotechnics) is a display of the effects produced by firework devices. Fireworks competitions are also regularly held at a number of places. Fireworks take many forms to produce the four primary effects: noise, light, smoke and floating materials (confetti for example). They may be designed to burn with flames and sparks of many colors,.
EXPLOSION OF DYNAMITES Dynamite is an explosive material
based on nitroglycerin, using diatomaceous earth (AmE: kieselgur; BrE: kieselguhr), or another absorbent substance such as powdered shells, clay, sawdust, or wood pulp. Dynamites using organic materials such as sawdust are less stable and such use has been generally discontinued. Dynamite was invented by the Swedish chemist and engineer Alfred Nobel in Geesthacht, Germany, and patented in 1867. Its name was coined by Nobel from the Ancient Greek word meaning "power"
BURNING OF WOOD Wood fuel is wood used as fuel.
Wood fuel may be available as firewood, charcoal, chips, sheets, pellets, and sawdust. The particular form used depends upon factors such as source, quantity, quality and application. In many areas, wood is the most easily available form of fuel, requiring no toolsin the case of picking up dead wood, or little tools, although as in any industry, specialized tools, such as skidders and hydraulic wood splitters, have been developed to mechanize production. Sawmill waste and construction industry by-products also include various forms of lumber tailings.
MATCH LIT Lighting a match is
not as obvious to some as it is to others, and everyone should know how to light a match safely.
HEATING SUGAR
Caramel is a beige to dark-brown confectionery product made by heating any of a variety of sugars. It is used as a flavoring in puddings and desserts, as a filling in bonbons, and as a topping for ice cream, custards, and caramel corn.The process of caramelization consists of heating sugar slowly to around 170 °C (340 °F). As the sugar heats, the molecules break down and re-form into compounds with a characteristic color and flavor.
FRYING AN EGG A fried egg is a
cooked dish commonly made using a fresh hen's egg fried whole with minimal accompaniment. They are traditionally eaten for breakfast in English-speaking countries, but may be eaten at other times of the day.
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