On food and cooking the science and lore of the kitchen ( PDFDrive ) 1526
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involved.
An atom of carbon. Carbon has six protons
and six neutrons in its nucleus, and six
electronsorbitingaroundthenucleus.
Ofalltheelectron-grabbingelements,the
mostimportantisoxygen,somuchsothat
chemistsusethetermoxidationtonamethe
generalchemicalactivityofgrabbing
electronsfromotheratoms,evenifachlorine
atomisdoingthegrabbing.Oxidationisvery
importantinthekitchen,becauseoxygenis
alwayspresentintheair,andreadilyrobs
electronsfromthecarbon-hydrogenchainsof
fats,oils,andaromamolecules.Thisinitial
oxidationtriggersacascadeoffurther
oxidationsandotherreactionsthatendup
breakingtheoriginallargefatmoleculesinto
small,strong-smellingfragments.Antioxidant
substances—forexample,phenolic
compoundsfoundinmanyfoodsmadefrom
plants—preventthisbreakdownbygiving
oxygentheelectronsitwantswithoutstarting
areactioncascade,thussparingthefat
moleculesfromoxidation.
ElectricalImbalanceandChemicalBonds
Electronhungerisalsothebasisforthe
chemicalbond,aninteractionbetweenatoms
ormoleculesthatholdsthemtogether,either
looselyortightly,momentarilyor
indefinitely.Thereareseveraldifferentkinds
ofchemicalbondsthatareimportantinthe
kitchen,astheyarethroughoutnature.
IonicBonds;SaltOnekindofchemicalbond
is theionic bond, in which one atom
completely captures the electron(s) of
