1 / 15

The Chemistry in Salsa

Explore the chemical components of salsa and their reactions. Discover the role of lycopene in tomatoes' red color and antioxidant activity. Learn about the chemical responsible for making onions make you cry. Understand the green pigment chlorophyll in leafy greens. Uncover the heat in hot peppers and how it is measured. Compare the acidity of lemons and limes with pH test strips.

rmefford
Download Presentation

The Chemistry in Salsa

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. The Chemistry in Salsa In your table groups, make a list of chemicals you think are in a bite of salsa What chemical reactions may occur?

  2. What gives color and is the health benefit of the super food tomatoes? Beta Carotene Fructose Lycopene Limonene

  3. Correct Answer Lycopene Lycopene's eleven conjugated double bonds give it its deep red color and are responsible for its antioxidant activity. Although lycopene is chemically a carotene, it has no vitamin A activity.

  4. What chemical is found in onions causing you to cry? Acetic Acid Hydrochloric Acid Nitric Acid Sulfuric Acid

  5. Sulfuric Acid

  6. Sulfuric Acid When you cut an onion, you break cells, releasing their contents. Amino acid sulfoxides form sulfuric acids. This gas reacts with the water in your tears to form sulfuric acid. The sulfuric acid burns, stimulating your eyes to release more tears to wash the irritant away.

  7. What gives leafy greens like cilantro their color? Carotene Chlorophyll Mitochondria Xanthophylls

  8. Chlorophyll

  9. Chlorophyll is a green pigment found in most plants, algae, and cyanobacteria. Its name is derived from the Greekχλωρός (chloros "green") and φύλλον (phyllon "leaf").

  10. Hot peppers get their heat from? Acetic acid Capsaicin Lycopene Sulfuric Acid

  11. Capsaicin In 1878, the Hungarian doctor Endre Hőgyes[6] (calling it capsicol) isolated it and proved that it not only caused the burning feeling when in contact with mucous membranes but also increased secretion of gastric juices.

  12. How do you measure heat in peppers? The Scoville scale is the measurement of the pungency (spicy heat) of chili peppers. The number of Scoville heat units (SHU)[1] indicates the amount of capsaicin present. Capsaicin is a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes.

  13. Scoville Heat Units The scale is named after its creator, American pharmacist Wilbur Scoville, 1912 Scoville heat units Examples 16,000,000,000 Resiniferatoxin 5,300,000,000 Tinyatoxin 16,000,000 Capsaicin 15,000,000 Dihydrocapsaicin 9,200,000 Nonivamide 9,100,000 Nordihydrocapsaicin 8,600,000 Homocapsaicin, homodihydrocapsaicin 160,000 Shogaol 100,000 Piperine 60,000 Gingerol 16,000 Capsiate

  14. Lemons verses Limes Acidity Use pH test strips to find out the acidity level of lemons compared to limes. In you kitchens, test the juice of several lemons and limes and take the average of your samples. Make a prediction before you test for your hypothesis. Which fruit do you think will have the greatest acidity? When using the test strips, remember that the lower the number, the higher the acidity. Read more: http://www.ehow.com/info_7912275_lemon-lime-science-projects.html#ixzz2bDa9uTMj

More Related