Saccharin Edition Hosts Vaakiny Raguthevan Arany Theivendram Sara Baig Ajitha Kananathalingam Tharchika Sathiaseelan Thabina Sakthithasan Tazim ID: 393844
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Slide1
Jeopardy “Saccharin Edition”
Hosts:
Vaakiny
Raguthevan
,
Arany
Theivendram
, Sara
Baig
,
Ajitha
Kananathalingam
,
Tharchika
Sathiaseelan
, Thabina Sakthithasan,
Tazim
NajaraSlide2
Introducing Saccharin
History
Synthesis
Application
Health Effects
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500Slide3
Saccharine is an alternative to what? Slide4
SugarSlide5
What is a health condition in which a person has high blood glucose? Slide6
DiabetesSlide7
What does “Saccharine” mean? Slide8
Sugary or containing sweetSlide9
What is a common brand name of saccharin?Slide10
“Sweet N’ Low”Slide11
What is the molecular formula of Saccharin? Slide12
C7H
5
NO
3
SSlide13
When was saccharin discovered? Slide14
1879Slide15
Who helped discover it? Slide16
Ira Ramsen & Constantine
Falhberg
Slide17
How did Falhberg synthesis saccharin upon his mistake? Slide18
boiling o-sulfobenzoic
acid with phosphorus (V) chloride and
ammoniaSlide19
When it first came out what was it mainly used for? Slide20
preservatives for canned food and sweeteners Slide21
Why is it so popular?Slide22
it’s sweet with no caloriesSlide23
What is the method used to synthesize saccharin in most countries?Slide24
Remsen-Fahlberg SynthesisSlide25
What is the starting material for Maumee Synthesis? Slide26
Anthranilic AcidSlide27
What are the two isomers formed in the 2nd step of Remsen-Fahlberg
Synthesis? Slide28
Ortho and para toluene
sulfochloridesSlide29
What is a reagent common to both Remsen-Fahlberg and Maumee synthesis and which isomer for toluene sulfochloride
reacts with it in the Remsen
Fahlberg
Synthesis?Slide30
Ammonia; Ortho isomerSlide31
What is a diazonium salt and in which step of Maumee synthesis is it formed? Slide32
Unstable compounds formed by the reaction of a primary amine and a nitrous acid; formed in the second stepSlide33
What salt form does saccharin take on in most products? Slide34
sodium saccharinSlide35
Why is it an ideal ingredient to use?Slide36
it can be boiled at high temperature and doesn’t get affected by other acids Slide37
Where is it commonly used?Slide38
In the food industrySlide39
Why is it mainly used in foods and other products?Slide40
For the sweet tasteSlide41
Name three products that use saccharin?Slide42
soft drinks, toothpaste, lipsticksSlide43
Why can Saccharin be harmful for a diabetic person?Slide44
Blocks the ability to metabolize sugars Slide45
what illness can increased consumption of saccharin lead to?Slide46
type two diabetes and metabolic syndromeSlide47
what key compound in saccharin produces an allergic reaction for some consumers?Slide48
sulfonamidesSlide49
what type of fat accumulates with the consumption of saccharin?Slide50
visceral fatSlide51
what is glucose intolerance?Slide52
the body cannot tolerate large amounts of sugar leading to serious illnesses