Organic Chemistry

Study of carbon-containing compounds and their reactions.

Structure and Bonding in Organic MoleculesFunctional Groups and Organic NomenclatureTypes of Organic Reactions
Stereochemistry: 3D Shapes of MoleculesSpectroscopy and Organic AnalysisOrganic Chemistry in Biological Systems
Pharmaceuticals and Drug DesignPlastics and Polymers in Everyday LifeFood Chemistry and Nutrition
Mastering Organic StructuresApproaching Reaction Mechanisms
Structure and Bondin...Functional Groups an...Types of Organic Rea...Stereochemistry: 3D ...Spectroscopy and Org...Organic Chemistry in...Pharmaceuticals and ...Plastics and Polymer...Food Chemistry and N...Mastering Organic St...Approaching Reaction...
Practical Applications

Food Chemistry and Nutrition

How Does Chemistry Affect What We Eat?

Organic chemistry helps explain flavors, nutrition, and how food changes when cooked or stored.

Key Concepts

  • Carbohydrates: Provide energy and sweetness.
  • Proteins: Build muscles and repair tissue.
  • Fats: Store energy and affect texture/flavor.
  • Vitamins and Additives: Essential nutrients and preservatives.

Why It Matters

Understanding food chemistry helps us create healthier foods, detect spoilage, and develop better preservation methods.

Real World Connections

Chemists develop sugar substitutes, test for food allergens, and improve food processing.

Examples

  • Developing aspartame as a low-calorie sweetener.

  • Fortifying breakfast cereals with vitamins.

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Mastering Organic Structures