Lecture

Chocolate Chemistry: Organic Chemistry in Daily Life

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In course

CH-120: Advanced general chemistry II

Acquisition des notions fondamentales liées à la réactivité des molécules organiques, identification de la structure de petites molécules organiques au moyen des techniques de spectrométrie de masse, spectroscopie infra-rouge et résonance magnétique nucléa ...

Description

This lecture discusses the importance of organic chemistry in everyday life, focusing on chocolate chemistry. It covers the composition of different types of chocolate, including dark, milk, and white chocolate, highlighting the cocoa solids and their effects. The instructor explains the presence of theobromine in dark chocolate, which is toxic to dogs, and the role of phenethylamine in enhancing mood. The lecture also delves into the chemical reactions involved in the addition of strong acids to alkenes, illustrating the Markovnikov rule and regioselectivity in these reactions. The significance of hyperconjugation and carbocation rearrangements in determining reaction pathways is also addressed. The lecture emphasizes the practical applications of these concepts in understanding the chemistry behind common substances like chocolate, making it relevant to both chemistry students and enthusiasts.

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Instructors (2)

Luc Patiny

Expertise Cheminformatics, Data management, Data processing, Javascript developmentLast updated on April 16, 2023. Teaching & PhD Courses Advanced general chemistry II CH-120 Fundamental knowledge on the reactivity of organic compounds and their identification by mass spectrometry, IR spectroscopy and nuclear magnetic resonance. Basic and advanced NMR - Level 1 A (EPFL) CH-601(x) Basic theoretical and experimental aspects of NMR will be taught. Students will be familarized w

Jérôme Waser

Jérôme Waser biography and CV's are available on the following website: http://lcso.epfl.ch/waser

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Related concepts (32)

Chocolate

Chocolate 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.

Chocolate bar

A 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.

Hot chocolate

Hot 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.

Milk chocolate

Milk 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.

Dark chocolate

Dark 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.

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