Production of Pharmaceuticals and Foods
In production of pharmaceuticals, a bunch of structurally different molecules can be synthesized at once. This is a key component in combinatorial chemistry as the same reactions are being demonstrated. This allows hundreds of compounds to be synthesized at a time rather than just one. For example, the synthesis of hydroxyethylamine and 1,2-diol transition-state pharmacore units have been reported for the synthesis of HIV inhibitors by two different functioning groups. In this case, a bifunctional linker is used to protect the hydroxyl group. Another linker frees a carboxyl group while the opposite end possesses a vinyl ether group. Diamino alcohol reacts with the vinyl ether and forms an acetal protecting group, as the carboxylic acid group acts as solid support by an ester linkage. Methyl ketone and carboxylic acid, along with a ketone group, form ketal with diol 3. Carboxylic acid, isocyanates, sulfonyl chlorides, and chloroformates react with 2 terminal amino groups. This forms an extended core unit in both directions that develops a wide variety of aspartyl inhibitors which stops the uprising of HIV. (Mahmoud, 2012)
Some advantages of this process are it saves money and time, it’s fast and it is used in many biological and chemical applications. Some disadvantages in this process are the undesirable properties such as solubility, size, and appropriate functional group that make the compound unusable in this process. (Mahmoud, 2012)
As far as harming the environment, pharmaceuticals are not always fully absorbed by the body or broken down. As humans and animals excrete some pharmaceutical ingredients, this is the most common way for these ingredients to reach the environment from waste water treatment plants. There is also some excess ingredients that is sometimes flushed down the toilet and sink. Although there is a low amount of pharmaceuticals in the environment, regulations have been put up to maintain this low amount. This protects the potential impact that could occur and harm humans and the environment. (Luxembourg, 2013)
Carbohydrates are a big component of the foods, as they form a chemical compounds found in animal and plant cells. Another term for them is “hydrates of carbon”, their empirical formula contains both water and carbon. In the process of photosynthesis, carbohydrates are the primary product and are also consumed by animals and plants. In food there are simple carbohydrates such as sugar and glucose (C6H12O6), and also complex carbohydrates such as starches and fibres. These carbohydrates are commonly seen in polymerization as they form long chains of the same monomer repeating. (Mogck, 2014)
Empirical Formula: CnH2nO2 or (CH2O)n
Lipids in the body, such as fats, waxes, and oils serve as an energy source. Unsaturated lipids are known to clog arteries because they contain many bonds which therefore take up more room and clog the artery. (Mogck, 2014)
Fatty acids contain hydrogen atoms connected to a chain of carbon atoms, as well as a carboxyl group containing oxygen (-C=O). This group is seen in carboxylic acids which tend to have a higher melting point from the increased hydrogen bonding. (Mogck, 2014)
Proteins are a very significant component of food, as in order for your cells to function properly, protein is required. Proteins are complex polymers made up of many amino acids, just as there are 20 amino acids in the body. Amino acids contain carbon, nitrogen, hydrogen, and sometimes sulfur. They make peptides and proteins as they serve as monomers. They contain both a carboxyl group (COOH) and an amino group (NH2) connected to a carbon atom to properly function. These amino acids are essential for growth and maintenance of the body and without them we would not properly function. The chains of protein range from 100-500 amino acids that are shaped in three dimensional structures. Changing the three dimensional structure of a protein is known as denaturation. Denaturation takes place when there is an occurrence of an acid, a rise in temperature (heating), or a decrease in temperature (freezing). (Borden, 2014)
Some advantages of this process are it saves money and time, it’s fast and it is used in many biological and chemical applications. Some disadvantages in this process are the undesirable properties such as solubility, size, and appropriate functional group that make the compound unusable in this process. (Mahmoud, 2012)
As far as harming the environment, pharmaceuticals are not always fully absorbed by the body or broken down. As humans and animals excrete some pharmaceutical ingredients, this is the most common way for these ingredients to reach the environment from waste water treatment plants. There is also some excess ingredients that is sometimes flushed down the toilet and sink. Although there is a low amount of pharmaceuticals in the environment, regulations have been put up to maintain this low amount. This protects the potential impact that could occur and harm humans and the environment. (Luxembourg, 2013)
Carbohydrates are a big component of the foods, as they form a chemical compounds found in animal and plant cells. Another term for them is “hydrates of carbon”, their empirical formula contains both water and carbon. In the process of photosynthesis, carbohydrates are the primary product and are also consumed by animals and plants. In food there are simple carbohydrates such as sugar and glucose (C6H12O6), and also complex carbohydrates such as starches and fibres. These carbohydrates are commonly seen in polymerization as they form long chains of the same monomer repeating. (Mogck, 2014)
Empirical Formula: CnH2nO2 or (CH2O)n
Lipids in the body, such as fats, waxes, and oils serve as an energy source. Unsaturated lipids are known to clog arteries because they contain many bonds which therefore take up more room and clog the artery. (Mogck, 2014)
Fatty acids contain hydrogen atoms connected to a chain of carbon atoms, as well as a carboxyl group containing oxygen (-C=O). This group is seen in carboxylic acids which tend to have a higher melting point from the increased hydrogen bonding. (Mogck, 2014)
Proteins are a very significant component of food, as in order for your cells to function properly, protein is required. Proteins are complex polymers made up of many amino acids, just as there are 20 amino acids in the body. Amino acids contain carbon, nitrogen, hydrogen, and sometimes sulfur. They make peptides and proteins as they serve as monomers. They contain both a carboxyl group (COOH) and an amino group (NH2) connected to a carbon atom to properly function. These amino acids are essential for growth and maintenance of the body and without them we would not properly function. The chains of protein range from 100-500 amino acids that are shaped in three dimensional structures. Changing the three dimensional structure of a protein is known as denaturation. Denaturation takes place when there is an occurrence of an acid, a rise in temperature (heating), or a decrease in temperature (freezing). (Borden, 2014)