Terminology:
Antioxidants: Chemicals that prevent the oxidation reactions from occurring.
Benzene ring: Hexagonal unsaturated ring of six carbon atoms with some double bonds.
Bioaccumulation: Build up of a substance in an animal.
Boiling Point: The temperature at which a substance turns from a liquid to a gas.
Carcinogen: Cancer causing.
Ether Group: Carbon attached to an oxygen and to another carbon.
Functional Groups: A set of atoms arranged in a certain pattern to give properties to molecules.
Green: Environmentally friendly substance that causes little to no damage to ecosystems.
Hydroxyl Group: A carbon attached to an oxygen that has a hydrogen attached to it.
Molar Mass: The weight of one molecule of a substance.
Oxidation: A chemical reaction where more carbon to oxygen bonds are formed and the loss of hydrogen bonds.
Preservatives: Chemicals used to preserve the quality of a substance.
Rancid: Foods containing fats or oils that smell or taste unpleasant as a result of being old and stale.
Viscous: The fluids ability to flow. The more viscous a fluid is the slower it will move.
Antioxidants: Chemicals that prevent the oxidation reactions from occurring.
Benzene ring: Hexagonal unsaturated ring of six carbon atoms with some double bonds.
Bioaccumulation: Build up of a substance in an animal.
Boiling Point: The temperature at which a substance turns from a liquid to a gas.
Carcinogen: Cancer causing.
Ether Group: Carbon attached to an oxygen and to another carbon.
Functional Groups: A set of atoms arranged in a certain pattern to give properties to molecules.
Green: Environmentally friendly substance that causes little to no damage to ecosystems.
Hydroxyl Group: A carbon attached to an oxygen that has a hydrogen attached to it.
Molar Mass: The weight of one molecule of a substance.
Oxidation: A chemical reaction where more carbon to oxygen bonds are formed and the loss of hydrogen bonds.
Preservatives: Chemicals used to preserve the quality of a substance.
Rancid: Foods containing fats or oils that smell or taste unpleasant as a result of being old and stale.
Viscous: The fluids ability to flow. The more viscous a fluid is the slower it will move.