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Intro/Food I

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McGill University
CHEM 181
Ariel Fenster

10/1/12 See: for past lectures and shit Eat food not too much, mostly plants. Plumpy nut: high protein peanut paste that does go bad really and is used in 3 rd world country for nutrition : hormone for cows that makes them produce more milk Functional food: foods with nutritive additives for sales purposes Freeganism: People who free load off of restaurants/dumpster dive Houseehold expenditure on food: North America/UK/Australia don’t spend much – abundant food Elsewhere (China/Russia/thirdworld countries) up to 46% on food Lavoisier: French chemist 1700s Experiments to analyze excretion demonstrating conservation of mass in digestion CaSO4 used to dilute sugar or flour to make the product less expensive in 19 th century Folks used dead people in meat industry? Pure food 1906: Effort to make food better Food can be produced anywhere – Volcanoes, cliff faces Though in many parts of the world not so much food 40% of crops are destroyed by insects (eg. Cabbage looper) physically difficult to distribute food in an egalitarian way Is food generally nutritious? India: more rice USA: more wheat, more sugar/syrup, more fats/oils, more meat/milk (1.5x more protein, 7x more fat) Embedded in the cell membrane: transporters, lingers, receptors, enzymes to regulate functions in the body Watermelon is 96% water, Radishes are 98% In apples: flavours (including lots of poisonous stuff in small amounts), sugars (like 6 sugar cubes), water (120mL, 85% of apple) Recommended % by calorie per day Fat – 30, 65g Protein – 12, 60g Complex carbs – 48, 240g Sugar – 10, 50g Ish 1lb of dry food Protein/catbs have 4cal/g 10/1/12 Fats have 9cal/g Cooking has been credited to be the evolutionary driver of humans as it made food more digestible to allow individual grow properly Molecular coproscopy: analysis of coperlites (dried feces) to figure out the diet of people In the world: 51% females, 49% males 70% illiterate 50% malnutrition 1% with a university education Orthorexia nervosa: obsession in eating the “right” foods Macronutrients: Carb, fats, proteins Micronutrients: minerals, vitamins Since 1970 – 11% increase in lb/week, 20% decrease in dairy, everything else has gone up (meat/eggs, sugar, fruit, grains), Fats up by 60% Carbohydrates: Cm(H2O)n It’s like carbon with a bunch of water Sucrose: C12H22O11 (like C12(H2O)11) Disaccharide: glucose-fructose Sugar comes out of india, Columbus found sugar growing (brought back to Europe) and led to plantations in the west indies – slavery Sugar cane: 15% sucrose, extracted using a deficator (after boiling, ground up and separated = very pure) In 1846, Norbert Rillieux patented a device to make it easier to get sugar out of plant, made it easier to evaporate water First patent ever in 1790 from Hopkins
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