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The alkanes are highly combustible and are valuable as clean fuels, burning to form water and carbon dioxide. Methane, ethane, propane and butane are gases and used directly as fuels. Alkanes from pentane up to around C17H36 are liquids. Gasoline is a mixture of alkanes from pentane up to about decane. Kerosene contains alkanes from about n=10 to n=16. Above n=17 they are solids at room temperature. Alkanes with higher values of n are found in diesel fuel, fuel oil, petroleum jelly, paraffin wax, motor oils, and for the highest values of n, asphalt. Alkane derivatives are used in hundreds of products such as plastics, paints, drugs, cosmetics, detergents, insedticides, etc., so the fossil fuel resource from which we obtain the alkanes is much too valuable to burn it all as a motor fuel. 2. Ozone encounters a photocatalyst (like CFC, HCFC, Halon), and is converted back to oxygen. Man made chemicals like chlorofluorocarbons, bromofluorocarbons are depleters of the ozone layer. There is evidence that natural sources of bromides and chlorides from ocean spray and volcanos can contribute to the depletion of the ozone as well as the Chloro- and Bromo- fluorocarbons produced by Man. It is thought that these levels have been constant from the ocean and the "normal" ozone levels are in balance with this natural depletion. The simplified reactions are: CFCl3 + h -> CFCl2 + Cl

Cl + O3 -> ClO + O2

ClO + O3 + hv(?) -> Cl + 2 O2

In words: Chlorofluorocarbons undergo dissociation in the presence of sunlight to produce a chlorine ion molecule. This molecule combines with ozone to reduce it to oxygen and a ClO molecule. The ClO attacks another Ozone molecule producing atomic oxygen and a chloride ion. The recreation of the Cl ion and the reactive ClO lets the chlorine reform and participate through many cycles.

3. A health benefit from drinking wine has been proven to be from poly-phenolic flavonoids, which are better known as antioxidants. These antioxidants are found in grapes that are used in wine. More antioxidants exist in red wines than in white wines because grape skins, which are rich in antioxidants, are included in fermentation in red wines. The antioxidants that are most active in wine are resveratrol, quercetin, and the catechins. These antioxidants neutralize harmful free radicals in your body, which can cause certain types of cancer, heart disease, stroke, immune dysfunction, and degenerative disorders such as dementia and Alzheimer's disease. Harmful free radicals are everywhere in our environment, but mostly caused by exposure to pollution, chemicals, radiation, pesticides, alcohol, unhealthy food, and even sunshine. 4. Butylated hydroxyanisole (BHA) and the related compound butylated hydroxytoluene (BHT) are phenolic compounds that are often added to foods to preserve fats. BHA and BHT are antioxidants. Oxygen reacts preferentially with BHA or BHT rather than oxidizing fats or oils, thereby protecting them from spoilage. In addition to being oxidizable, BHA and BHT are fat-soluble. Both molecules are incompatible with ferric salts. In addition to preserving foods, BHA and BHT are also used to preserve fats and oils in cosmetics and pharmaceuticals.

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