[CHMA10H3] - Final Exam Guide - Comprehensive Notes for the exam (34 pages long!)

• School: UTSC
• Department: Chemistry
• Course: CHMA10H3
• Professor: Nirusha Thavarajah

Document Summary

Heating steak on barbeque meat changes from bright red to brown. Proteins that compose steak are being denatured. Red myoglobin (oxygen-carrying protein) is converted to metmyoglobin, which is brown. Maillard reaction heating food that contains protein & carbohydrates (sugars), leads to a complex set of reactions, which forms many flavorful & aromatic compounds. Fish begins to decay low molecular weight amines are produced. Compounds are volatile & produce characteristic fishy smell. Acid from lemon reacts with or neutralizes the amine, producing a non volatile & non smell compound, leaving the fish smelling fresh. Combustion rxn type of chemical reaction in which substance combine with oxygen to form one or more oxygen-containing compounds. Emit heat used for energy needs. Ex. heat from combustion of gasoline causes gaseous combustion products to expand in car engine, pushing pistons to propel car. New atoms are not formed during a reaction , nor do atoms vanish -- matter must be conserved.