ChocolateChocolate or cocoa is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th–11th century BCE), and the majority of Mesoamerican people, including the Maya and Aztecs, made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor.
Hot chocolateHot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved or melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. It is often garnished with whipped cream or marshmallows. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency. The first chocolate drink is believed to have been created by the Maya around 2,500–3,000 years ago, and a cocoa drink was an essential part of Aztec culture by 1400 AD, by which they referred to as xocōlātl.
Chocolate barA chocolate bar or candy bar (some dialects of American English) is a confection containing chocolate, which may also contain layerings or mixtures that include nuts, fruit, caramel, nougat, and wafers. A flat, easily breakable, chocolate bar is also called a tablet. In some varieties of English and food labeling standards, the term chocolate bar is reserved for bars of solid chocolate, with candy bar used for products with additional ingredients.
TheobromineTheobromine, also known as xantheose, is the principal alkaloid of Theobroma cacao (cacao plant). Theobromine is slightly water-soluble (330 mg/L) with a bitter taste. In industry, theobromine is used as an additive and precursor to some cosmetics. It is found in chocolate, as well as in a number of other foods, including the leaves of the tea plant, and the kola nut. It is a white or colourless solid, but commercial samples can appear yellowish. Theobromine is a flat molecule, a derivative of purine.
Milk chocolateMilk chocolate is a form of solid chocolate containing cocoa, sugar and milk. It is the most consumed type of chocolate, and is used in a wide diversity of bars, tablets and other confectionery products. Milk chocolate contains smaller amounts of cocoa solids than do dark chocolates, and (as with white chocolate) contains milk solids. While its taste (akin to chocolate milk) and texture have been key to its popularity, milk chocolate has historically also been promoted as a healthy food, particularly for children, and recent evidence has shown that it may provide antioxidant health benefits.
Cocoa beanThe cocoa bean (technically cocoa seed) or simply cocoa (ˈkəʊ.kəʊ), also called cacao (kəˈkaʊ), is the dried and fully fermented seed of Theobroma cacao, from which cocoa solids (a mixture of nonfat substances) and cocoa butter (the fat) can be extracted. Cocoa beans native to the Amazon rainforest are the basis of chocolate, and Mesoamerican foods including tejate, an indigenous Mexican drink. The cacao tree, native to the Amazon rainforest, was first domesticated 5,300 years ago in South America before being introduced to Central America by the Olmecs.
Dark chocolateDark chocolate is a form of chocolate containing cocoa solids and cocoa butter without the milk or butter found in milk chocolate. Dark chocolate without added sweetener is known as bitter chocolate or unsweetened chocolate. As with the other two main types of chocolate (milk and white), dark chocolate is used for chocolate bars or as a coating in confectionery. Government and industry standards of what products may be labeled "dark chocolate" vary by country and market.
AlkeneIn organic chemistry, an alkene is a hydrocarbon containing a carbon–carbon double bond. The double bond may be internal or in the terminal position. Terminal alkenes are also known as α-olefins. The International Union of Pure and Applied Chemistry (IUPAC) recommends using the name "alkene" only for acyclic hydrocarbons with just one double bond; alkadiene, alkatriene, etc., or polyene for acyclic hydrocarbons with two or more double bonds; cycloalkene, cycloalkadiene, etc.
Theobroma cacaoTheobroma cacao (cacao tree or cocoa tree) is a small ( tall) evergreen tree in the family Malvaceae. Its seeds, cocoa beans, are used to make chocolate liquor, cocoa solids, cocoa butter and chocolate. The largest producer of cocoa beans in 2018 was Ivory Coast, at 2.2 million tons. Its leaves are alternate, entire, unlobed, long and broad. The flowers are produced in clusters directly on the trunk and older branches; this is known as cauliflory. The flowers are small, diameter, with pink calyx.
XanthineXanthine (ˈzænθiːn or ˈzænθaɪn, from Ancient Greek ξανθός xanthós "yellow" due to its yellowish-white appearance; archaically xanthic acid; systematic name 3,7-dihydropurine-2,6-dione) is a purine base found in most human body tissues and fluids, as well as in other organisms. Several stimulants are derived from xanthine, including caffeine, theophylline, and theobromine. Xanthine is a product on the pathway of purine degradation. It is created from guanine by guanine deaminase.
Alpha-olefinIn organic chemistry, alpha-olefins (or α-olefins) are a family of organic compounds which are alkenes (also known as olefins) with a chemical formula , distinguished by having a double bond at the primary or alpha (α) position. This location of a double bond enhances the reactivity of the compound and makes it useful for a number of applications. There are two types of alpha-olefins, branched and linear (or normal).
Michael addition reactionIn organic chemistry, the Michael reaction or Michael 1,4 addition is a reaction between a Michael donor (an enolate or other nucleophile) and a Michael acceptor (usually an α,β-unsaturated carbonyl) to produce a Michael adduct by creating a carbon-carbon bond at the acceptor's β-carbon. It belongs to the larger class of conjugate additions and is widely used for the mild formation of carbon-carbon bonds.
Nucleophilic additionIn organic chemistry, a nucleophilic addition reaction is an addition reaction where a chemical compound with an electrophilic double or triple bond reacts with a nucleophile, such that the double or triple bond is broken. Nucleophilic additions differ from electrophilic additions in that the former reactions involve the group to which atoms are added accepting electron pairs, whereas the latter reactions involve the group donating electron pairs.
Addition reactionIn organic chemistry, an addition reaction is an organic reaction where two or more molecules combine to form a larger one (the adduct). Addition reactions are limited to chemical compounds that have multiple bonds, such as molecules with carbon–carbon double bonds (alkenes), or with triple bonds (alkynes), and compounds that have rings, which are also considered points of unsaturation. Molecules containing carbon—hetero double bonds like carbonyl () groups, or imine () groups, can undergo addition, as they too have double-bond character.
Cis–trans isomerismCis–trans isomerism, also known as geometric isomerism or configurational isomerism, is a term used in chemistry that concerns the spatial arrangement of atoms within molecules. The prefixes "cis" and "trans" are from Latin: "this side of" and "the other side of", respectively. In the context of chemistry, cis indicates that the functional groups (substituents) are on the same side of some plane, while trans conveys that they are on opposing (transverse) sides.
CarbocationA carbocation is an ion with a positively charged carbon atom. Among the simplest examples are the methenium CH3+, methanium CH5+ and vinyl C2H3+ cations. Occasionally, carbocations that bear more than one positively charged carbon atom are also encountered (e.g., ethylene dication C2H42+). Until the early 1970s, all carbocations were called carbonium ions. In the present-day definition given by the IUPAC, a carbocation is any even-electron cation with significant partial positive charge on a carbon atom.
Alcohol (drug)Alcohol, sometimes referred to by the chemical name ethanol, is a depressant drug that is the active ingredient in drinks such as beer, wine, and distilled spirits (hard liquor). It is one of the oldest and most commonly consumed recreational drugs, causing the characteristic effects of alcohol intoxication ("drunkenness"). Among other effects, alcohol produces happiness and euphoria, decreased anxiety, increased sociability, sedation, impairment of cognitive, memory, motor, and sensory function, and generalized depression of central nervous system (CNS) function.
Rearrangement reactionIn organic chemistry, a rearrangement reaction is a broad class of organic reactions where the carbon skeleton of a molecule is rearranged to give a structural isomer of the original molecule. Often a substituent moves from one atom to another atom in the same molecule, hence these reactions are usually intramolecular. In the example below, the substituent R moves from carbon atom 1 to carbon atom 2: Intermolecular rearrangements also take place.
Alcohol lawAlcohol laws are laws in relation to the manufacture, use, being under the influence of and sale of alcohol (also known formally as ethanol) or alcoholic beverages that contains ethanol. Common alcoholic beverages include beer, wine, (hard) cider, and distilled spirits (e.g., vodka, rum, gin). The United States defines an alcoholic beverage as "any beverage in liquid form which contains not less than one-half of one percent of alcohol by volume", but this definition varies internationally.
Claisen rearrangementThe Claisen rearrangement is a powerful carbon–carbon bond-forming chemical reaction discovered by Rainer Ludwig Claisen. The heating of an allyl vinyl ether will initiate a [3,3]-sigmatropic rearrangement to give a γ,δ-unsaturated carbonyl, driven by exergonically favored carbonyl CO bond formation (ΔΔHf = -327 kcal·mol−1). The Claisen rearrangement is an exothermic, concerted (bond cleavage and recombination) pericyclic reaction. Woodward–Hoffmann rules show a suprafacial, stereospecific reaction pathway.
