Give Evidance Chemistry In Everyday Life

Chemistry In Everyday Life

Substances that exist in our daily lives are mostly not in pure state, but are mixed with two or more other substances. The mixture of a substance will retain its elemental properties. Therefore, a chemical will be affected by the nature, usefulness, or effects of the substances that make up it. The strength of the influence of the properties of each substance depends on the content of the substance in the material in question. Many kinds of chemicals that exist in everyday life. Chemicals in question, including:

A. Cleaners

In everyday life, we are familiar with various cleaning chemicals, including soaps and detergents. Soap and detergent can make fats and oils that had not been mixed with water to mix easily. Soap and detergent in water can release a type of ion that has a water-like part (hydrophilic) so that it can dissolve in water and water-dislikes (hydrophobic) parts that dissolve in oil or fat. If in clothes is washed with detergent there is fat impurities then the hydrophobic ion part enter into fat or oil granules and the hydrophilic ion part will lead to the water solvent. This situation causes oil granules to reject each other because it becomes a similar charge. As a result, fat or oil impurities that have been released from clothing can not be united again and remain in solution.

B. Bleach

Bleach solutions sold on the market usually contain sodium hypochlorite (NaOCl) active ingredients of about 5%. Besides being used as bleach and cleaning stains, it is also used for disinfecting (disinfecting germs).

C. Fragrance

Fragrances sold on the market usually contain substances such as alcohols for liquid perfumes and alum for dense in formers. In addition to alcohol, there are still a variety of other additives that are deliberately added to the perfume so that the perfume is easily sprayed (the substance serves as propellant). Among the additives that can serve as propellants there are those that can pollute the environment.

D. Pesticide

Pesticide-type chemicals are closely related to the lives of farmers. Pesticides are used to eradicate plant pests so as not to disrupt agricultural production. Pesticides include all types of drugs (substances / chemicals) pesticides that are intended to protect plants from insect, fungal, bacterial, viral, mouse, snail, and nematode (worms) attacks.

Pesticides commonly used by farmers can be classified according to the function and target of its use, namely:

A) Insecticides, ie pesticides used to eradicate insects, such as grasshoppers, ladybirds, aphis, and caterpillars.

B) Fungicides, ie pesticides used to eradicate and prevent the growth of mold or fungus. Spots present in leaves, leaf rust, leaf rot, and smallpox are caused by fungal attack.

C) Bakterisida, namely pesticides to eradicate bacteria or viruses. One example of bactericide is tetramycin, as a CVPD virus killer that attacks citrus plants.

D) Rodenticides, ie pesticides used to eradicate plant pests in the form of rodents, such as rodents.

E) Nematisida, namely pesticides used to eradicate worm plant pests (nematodes).

F) Herbicides, ie pesticides used to eradicate weeds (weeds), such as reeds, grasses, and water hyacinths.

Additive Substances in Food Ingredients  

Additives are not just salt and sugar, but there are many other chemicals. Food additives are added and mixed at the time of processing food to improve the appearance of food, improve taste, enrich the nutritional content, keep the food so as not to quickly rot, and so forth. Food additives can be grouped into two groups, namely:
1) Additives derived from natural sources, such as lecithin and citric acid.
2) Synthetic additives of chemicals having similar properties to similar natural substances, both their chemical makeup and their properties, such as amyl acetate and ascorbic acid. 

Based on its function, both natural and synthetic, additive substances can be grouped as dyes, sweeteners, preservatives, and flavorings. Additives in food products are usually included on the packaging.

A. Dye

Giving color to the food generally aims to make the food look more fresh and interesting, causing the taste of people to eat it. Dye substances commonly used as additives in food are:

1) Natural dye substances, made from extracts of certain plant parts, such as green from pandan leaves or suji leaves, yellow color of turmeric, such as brown color of brown fruit, red color of teak leaves, and red yellow color of carrots. Because the number of color choices of natural dyes is limited, an attempt is made to synthesize dyes suitable for food from chemicals.

2) Synthetic dyes, made from chemicals. Compared to natural dyes, synthetic dyes have several advantages, which have a choice of more colors, easy to store, and more durable.

B. Sweetener Substance

Sweetener substance serves to add a sweet taste in food and drink. Sweeteners can be grouped into two, namely:   

1) Natural sweetener.

These sweeteners can be obtained from plants, such as coconut, sugar cane, and sugar palm. In addition, natural sweeteners can also be obtained from fruits and honey. Natural sweeteners function also as a source of energy.

2   2) Artificial or synthetic sweeteners.

      Synthetic sweeteners are often used among others as follows.

1) Saccharin, has a level of 300 times sweeter than sugar.

2) Aspartame, has a sweetness level 200 times sweeter than sugar.

3) Asesulfam, has a sweetness level 200 times sweeter than sugar.

4) Cyclamate (sodium sikiamat or calcium sikiamat), has a sweetness level 30 times sweeter than sugar.

5) Sorbitol, also known as glucitol. It is an alcohol sugar that is slowly metabolized in the body. Obtained from glucose reduction, convert the aldehyde group into a hydroxyl group.

6) Dulsin.

Through the Regulation of the Minister of Health RI No. 722 / Menkes / Per / 1X11988 on Supplementary Foods, dulsin is now prohibited for its use because this sweetener can become karsmnogen (cancer trigger).

      

     C. Preservatives

Preservatives are substances that are deliberately added to foodstuffs and beverages to keep them fresh, smell and taste unchanged, or protect food from damage from decay or bacteria / fungi. Due to the addition of additives, various foods and beverages can still be consumed for a certain period of time, perhaps a week, a month, a year, or even several years. As well as dyes and sweeteners, preservatives can be grouped into natural preservatives and artificial preservatives. 

1) Natural preservatives come from nature

Examples of sugar (sucrose) that can be used to preserve fruits (sweets) and salt that can be used to preserve fish. 

2) Synthetic or artificial preservatives.

Is the synthesis of chemicals. For example, vinegar can be used as a pickle preservative and sodium propionate or calcium propionate is used to preserve bread and pastries. Sodium benzoate salts, citric acid, and tartaric acid are also commonly used to preserve food. In addition to these substances, there are also other preservatives, namely sodium nitrate or salt (NaNO3) which serves to keep the appearance of red meat remains.

The usual phosphoric acid added to some refreshments also includes preservatives. In addition to preservatives that are safe for consumption, there are also preservatives that should not be used to preserve food. Preservatives in question, including formalin commonly used to preserve objects, such as dead bodies or animals. The use of formalin preservatives to preserve foods, such as meatballs, salted fish, tofu, and other types of foods can pose health risks. In addition to formalin, there are also preservatives that should not be used to preserve food. The preservatives in question are boron preservatives. This preservative is disinfectant or effective in inhibiting the growth of microbes that cause rotting food and can improve the texture of food so that more supple. Borax should only be used for non-food industries, such as in the manufacture of glass, paper industry, wood preservative, and ceramics.

D. Flavoring Substance

In Indonesia there are so many kinds of spices used to improve the taste of food, such as cloves, nutmeg, pepper, cilantro, chili, laos, turmeric, onion, and many others. In addition to flavor ingredients derived from nature, some are derived from the synthesis of chemicals.

The most popular flavoring is vetsin or MSG (monosodium glutamate) known as merk trade like Ajinomoto, Miwon, Royco, Sasa, Maggie, and others. Behind its delicacy, MSG was once thought to be a cause and a disease called Chinese Restaurant Syndrome (CRS). The symptoms of this disease include headache, sweaty face, chest tightness, tingling of the back of the neck, lower jaw and lower neck which then feels hot.

 
E. Aroma (Essens / Flavor) Adder

Here are some synthetic additives used to give the aroma of fruits to the food.

1) Ethyl butyrate             : pineapple fruit flavor

2) Amil valerat                : apple flavor

3) Octyl acetate             : citrus fruit flavor

4) Amyl acetate              : the taste of a banana fruit

5) Butyl acetate              : mulberry fruit flavor

6) Isobutyl propionate     : the taste of rum fruits

7) Benzaldehyde              : the taste of the fruits of the lobbies

F. Antioxidants

Antioxidants serve to protect foods that contain fat or oil and rancidity. Rancidity occurs because the oil or fat contained in the food is damaged by an oxidation process. Simply put, oxidation can be said is a process of decomposition of oil or fat. The added antioxidants will inhibit the oxidation process.

Which include antioxidants include the following:

1) Butyl hydroxy anisole (BRA) and butyl hydroxy toluene (BHT) are added to foods containing fat and cooking oil in order not to quickly stale (rancid).

2) Ascorbic acid (as well as its potassium salt, calcium salt, and sodium salt) is added to processed meats, baby foods, and broth.

G. Sequester (Metal Binding)

Sequester is a stabilizer used in various processed foods. The sequester binds the metal inside. Foodstuffs, thus maintaining the stability of the ingredients. The most commonly used sequestrants are citric acid and its derivatives, phosphates, and ethylendiamintetraacetate salts (EDTA).