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Unformatted text preview: jugated atoms. On the structure of capsaicin below circle all of the conjugated atoms. Capsaicin is the active component to chili peppers. The spicy flavor of capsaicin comes from its interaction with olfactory and other receptors. The strength of the interaction is controlled by a variety of factors, including electrostatic interactions, which might arise from uneven electron distribution in the capsaicin molecule. Resonance influences this electron distribution. CH3COCH3 CH2CHCOCH3 CHCCH2CH2COOCH3 Page 1 of 4 C341/ Chapter 1: General Chemistry Review sheet 3. Practicing resonance. The protein content of a food sample is estimated by determining its nitrogen content. The apparent protein content of some wheat gluten was boosted by the addition of melamine. While melamine is rich in nitrogen, it causes kidney failure if the amount is high enough. Polymerization of melamine with formaldehyde (H2C=O) gives melamine resin, a tough plastic used in...
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This note was uploaded on 07/02/2011 for the course CHEM-C 341 taught by Professor Burlingham during the Summer '11 term at Indiana.
- Summer '11