How can I distinguish between anti-oxidizing agents and reducing agents?
The mnemonic “LEO says GER” has always helped me. “Lose electrons oxidise” and “gain electrons reduce.” Any substance capable of donating electrons is a reducing agent. Any substance that can accept electrons is an oxidising agent.Lewis acids and bases come into play here. A Lewis acid is something capable of accepting an electron pair (oxidiser), while a Lewis base is something capable of donating an electron pair (reducer).Something that will inhibit the transfer of an electron to a substance, by accepting that electron itself instead of another substance, is an “anti=oxidising” or “antioxidant” agent.In organic chemistry, it is sometimes more convenient to think of redox reactions in terms of hydrogen atoms. When a molecule GAINS hydrogen atoms (such as forming a single carbon-carbon bond from a double bond, or when an oxygen atom - or -OH group - is removed from the molecule), it’s being reduced, when it LOSES hydrogen atoms (such as forming double bonds from single carbon-carbon bonds or when an oxygen atom - or something like an -OH group - is added to the molecule), it’s being oxidised.
Does always removing oxygen always prevent as oxidation reaction?
No, oxidation reactions just involve a transfer of electrons, the only reason it's called oxidation is becuase oxygen is commonly used in those reactions. There are lots of redox reactions that occur without oxygen.
How do antioxidants work?
How do antioxidants work?Many of the trillions of chemical processes that occur in our bodies require the transfer of electrons from one molecule to another, usually involving hydrogen atoms.Source: Redox Chemistry PrimerElectrons carry a negative electrical charge. When a neutral molecule accepts an electron, it becomes negatively charged (reduced). When a neutral molecule donates an electron, it becomes positively charged (oxidized). Reactions in which electrons are being moved around among molecules are called reduction-oxidation reactions, or REDOX for short. Some of these redox reactions produce unstable molecules carrying a negative charge known as reactive oxygen species (ROS). For details, see: Learn About Reactive Oxygen Species (ROS).ROS are damaging to cells. They can damage DNA and other structures. The damage they cause results in inflammation. They are sometimes referred to a pro-oxidants or pro-inflammatory molecules.When molecules of certain substances encounter ROS, they “quench” the negative charge that causes damage. The ROS become stable molecules. The substances that do the quenching are referred to as anti-oxidants. For details, see Modulation of free radicals by natural antioxidants in Free radicals, natural antioxidants, and their reaction mechanisms.Because anti-oxidants stop the damage that leads to inflammation, they are also often considered to be anti-inflammatory. By limiting the impacts of pro-oxidants that cause cellular damage and inflammation, anti-oxidants promote cellular health and might reduce susceptibility to tissue changes associated with aging and age-related chronic diseases.
Natural cure for high blood pressure?
Cinnamon CoQ10(alternative medicine made from natural ingredients) Garlic Hawthorn Fish oil Folic acid(i would recommend all the b vitamins, b complex) do exercises meditation listening to nature music(rain fall, birds singing which ever u find relaxing,etc) eating more grains/vegetables/fruits wearing copper and iron bracelets on your wrist Rauwolfia serpentina reduce the intake of salt(try taking sea salt or rock salt) yoga/deep breathing and yea green tea or any other tea which is not packed in a tea bag(should be open) can also lower B.P temporally, i prefer jasmine green tea.....make sure if you are going to drink tea it have to be without any sugar, only filtered water and tea that's it.
What are some examples of rancidity? What are its explanations and equations of reaction?
When oil-containing foods get oxidised,their smell and taste become unpleasantly changed.We can say that they have become rancid.This phenomenon is rancidity.It’s types:HydrolyticHydrolytic rancidity refers to the odor that develops when triglycerides are hydrolyzed and free fatty acids are released. This reaction of lipid with water sometimes requires a catalyst, but results in the formation of free fatty acidsand salts of free fatty acids. In particular, short-chain fatty acids, such as common butter fats, are odorous.OxidativeOxidative rancidity is associated with the degradation by oxygen in the air. Via a free radical process, the double bonds of an unsaturated fatty acid can undergo cleavage, releasing volatile aldehydes and ketones. Oxidation primarily occurs with unsaturated fats. The fat oxidation process, potentially resulting in rancidity, begins immediately after the animal is slaughtered and the muscle, intra-muscular, inter-muscular and surface fat becomes exposed to oxygen of the air. This chemical process continues during frozen storage, though more slowly at lower temperature. The process can be suppressed by the exclusion of oxygen or by the addition of antioxidants.Thus, airtight packaging will slow rancidity development.This is why,bags of chips are filled with nitrogen,which is an inert gas and doesn’t allow oxygen to react with the food’s components.MicrobialMicrobial rancidity refers to a process in which microorganisms, such as bacteria or molds, use their enzymes such as lipases to break down fat. This pathway can be prevented by sterilization.Equations of chemical reactions which lead to rancidity:sources:Rancidification - Wikipedia