General Science: The Impact of Chemistry, Chemical Substances, and Reactions

Vocabulary flashcards covering the branches of chemistry, Louis Pasteur's discoveries, consumer chemical product classifications, and the components of chemical reactions and equations.

Chemistry

The science that deals with the properties, composition, and structure of substances, as well as the transformations they undergo.

Organic Chemistry

The branch of chemistry that studies carbon-based compounds, which serve as the foundation of living things.

Inorganic Chemistry

The branch of chemistry that studies non-carbon-based compounds, which serve as the foundation of non-living things.

Biochemistry

The branch of chemistry focusing on chemical processes and molecules (such as DNA and protein) occurring inside living organisms.

Analytical Chemistry

The branch of chemistry used to identify or measure chemical components.

Physical Chemistry

The branch of chemistry focusing on the physics of chemical interactions.

Louis Pasteur

A scientist whose work showed how biology and chemistry work together; he carefully studied crystals and fermentation, demonstrating that microorganisms drive processes such as spoilage and disease.

Chirality

The property of a molecule to exist as two mirror images; discovered from tartaric acid crystals from wine and serves as the foundation for stereochemistry (3D chemistry).

Chiral

Objects or molecules that have the same chemical structure but are not identical to their mirror images.

Achiral

Objects or molecules that share the same chemical structure and are identical to their mirror images.

Fermentation

A biochemical process that derives energy from carbohydrates rather than oxygen; studied by Louis Pasteur to show that microorganisms cause food changes and spoilage.

Pasteurization

The process of quickly heating food or drink to a specific temperature ($63^\text{o}\text{C}-138^\text{o}\text{C}$, with ranges like $72^\text{o}\text{C}-75^\text{o}\text{C}$, $110^\text{o}\text{C}-120^\text{o}\text{C}$, or $135^\text{o}\text{C}-145^\text{o}\text{C}$) to kill harmful microorganisms, pathogens, or microbes while maintaining nutrients.

Germ Theory of Disease

The concept stating that infectious diseases are caused by pathogens invading and multiplying within a host; supported by findings that organisms grow when broth is exposed to air rather than arising from the broth itself.

Attenuated Vaccines

Vaccines developed from weakened forms of disease-causing agents, aligned with Louis Pasteur's assertion that immunization is an effective way to protect against infections.

Food Preservation

Methods similar to pasteurization used to improve food shelf life, including techniques such as kimchi preparation, salting, and drying.

Preservatives (Food Additives)

Chemical substances added to preserve food and prevent spoilage, such as vinegar and paprika.

Flavor Enhancers

Food additives used to improve the taste of food, such as MSG/salt and Ajinomoto.

Colorants

Food additives used to make food look visually appealing, commonly added to items such as Kwek-Kwek and cereals.

Active Ingredient

The substance within a product that performs its primary intended function, such as cleaning or whitening.

Mode of Action / Mode of Use

A product label description specifying how the product works and how it is applied, including instructions for use.

Special Precautions

Notes on product labels regarding hazards, personal protective equipment (PPE), safe handling, storage, and first-aid guidelines.

Product Label Components

The front displays brand, name, function, expiry, and first appearance; the back displays instructions, ingredients, and other important information.

Acidic Cleaning Agents

A classification of cleaning chemicals specifically formulated to remove inorganic deposits.

Alkaline Cleaning Agents

A classification of cleaning chemicals specifically formulated to dissolve oils and fats.

Neutral Cleaning Agents

A classification of cleaning chemicals specifically formulated for general dirt removal.

Degreasers

Cleaning agents that act as surfactants to break down grease.

Emulsifiers

Substances used in personal care products to combine oil and water into a uniform mixture.

Moisturizers / Thickeners

Substances added to personal care products to improve their texture.

Physical Change

A process that alters the physical form of a substance without altering its chemical composition.

Chemical Change

A reaction or process that results in the formation of a completely new chemical substance.

Chemical Equation

A symbolic representation used to determine the amount of materials required to form new substances, following the general layout: Reactants $\rightarrow$ Products.

Reaction Arrow ($\rightarrow$)

A chemical symbol that signifies reacts to form products, to form, to produce, or yields to.

Coefficient

The number written before a chemical formula (such as the $2$ in $2H_2(g)$) that indicates the number of molecules present.

Subscript

The small number written below an element's symbol (such as the $2$ in $O_2(g)$) that designates the number of atoms of that element.

Aqueous ($(aq)$)

A state of matter symbol indicating that a substance is dissolved in water, which applies to all acids in chemical equations.