Friday 27 January 2012

AppREciAtiON..hehe





Assalamualaikum...
Alhamdulillah...selesai jugak akhirnya tugasan kimia kami..untuk tahun nie..hehe,,
ntah la lpas nie ada tugasan ke x gi..xpi apa2 pown tugasan nie la paling syok skali la buat...
apa2 pown kami amat bersyukur Kehadrat Ilahi kerana dengan limpah kurniaNya dapat jugak kami mnyiapkan tugasan kimia masa cuti nie...

pertama skali kami nak mngucapkan terima kasih banyak2 kepada guru kimia kami.
yang telah membantu kami dalam membuat tugasan kimia nie...
InsyaAllah..dengan berkat dan tunjuk ajar guru kami nie..akan memperoleh A+ dalam subjek kimia
dalam peperiksaan SPM nanti..AMIN...

haha...hampa semua nak taw ark??
sapa punya kerja la yg buat kimia nie..
mai sini cek nak pekenai sorg2..
almaklumlah..tugasan dah siap xpi xkani la plak sapa punya keje la yg buat nie..
k2..jom2 usha spa depa nie..>>>>


sebelum tu..nak tunjuk dulu..haha...


ha.....nie la MAMA KIMIA kami...
Pn Zuhailah Hashim..



nie....bwu betoi punya ...pembuat2 kerje nie...
ha...nie la..tu yg pkai spek tu..
nama dia Muhammad Afiq bin Ismail..


owg kedua plak..
sapa ya???
ha....nie la org nya...nama dya
Muhd Aizat Farhan Bin Jaafar..



nie plak..org yg ketiga...??spa la plak ehh...


ehem,,ehem..nie nama dya ....sat2..
ha...Mohamad Saiful Anuar bin Abd Majid


dah...owg yg terakhir dalam pembikin kerje nie..
dya nie lain daripada yg lain skit..
owg nya dah matured dah..bak kata mama kimia kami la...

nie dya..>>


hehe...nie la kwan kami yg sorg lagi tu...nama dya..
Muhammad Fariz bin Napiah



ha.........tu la..pembikin2 tugasan nie....
klau ampa nak taw..depa semua nie duk satu kelas yg sma..cuma..berbeza tempa dudk jew...hehehe..
k2..dah2 x larat dah nak berceloteh panjang..cukup la nohh setakat tu ja..
apa2 pon..selamat berkenalan la dgn spa2 yg dok mnggeledah blog nie..

k2...akhir sekali..
kami sekali lagi mengucapkan beribu-ribu ucapan terimak kasih kepada sesiapa saja ug terlibat secara langsung mahupun secara tidak langsung dalam membantu kami menyiapkan tugasa kami nie..

kata2 last dari kami..selamat maju jaya dalam SPM nanti..
dokan kejayaan kami sama erk..
A++ KIMIA..

Assalamualaikum :)

Wednesday 25 January 2012

MediCiNe?? WhAt ThaT??







SoUrcEs aNd UsEs Of TraDitiOnal MediCine


1.A medicine is a substance used to prevent or cure diseases orto reduce pain and suffering due to illnesses.

2.Traditional medicines are medicines derived from naturalsources such as plants and animals without being processedchemically.

3.Since ancients, mankind had used various types of plants androots, animals and animal part to cure diseases.


4.Medicines obtained from plants are known as herbal medicines. The sources and uses of some herbal medicines are shown  below :




Plant       :Garlic 
Part        :Corm
Uses       :For preventing fluattack 
               :For reducing highblood pressure




Plant       :Ginger
Part        :Rhizome(horizontalunderground stem)and leaves
Uses      :For treating stomachpain due to wind in thestomach
              :For supplying heatenergy to keep thebody warm
              :For preventing fluattack 




Plant    : Aloe vera
Part     : Leaves
Uses    : For preventing itchyskin
            :For treating burns(scalding) on the skin




Plant   : Lemon (lime)
Part    : Fruits
Uses   :For treating boils orabscesses on the skin
           :For preventing fluattack 
           :For treating skindiseases




Plant  :Quinine
Part   :Bark of Chinchonatree
Uses  :For treating malaria
          :For preventing muscle cramps


Plant  :Ginseng
Part    :Roots
Uses  :As a tonic to improvethe overall health of human beings
          :For increasing energy,endurance andreducing fatigue




Plant  :Lemon grass
Part   :Stem/leaves
Uses  :Has antibacterial andantifungal properties
          :For treating cough


Plant  :Tongkat Ali
Part   :Roots
Uses  :As a tonic for after a birth and general health

UsaGe of MediCine..

haha....
nak merapu dulu sat...
sbnaqnya nie la tajuk last dalam 
bab CHEMICAL 4 CONSUMERS nie..
nak taw bnda pa..

jom terus tengok...>>>



Correct ways of using medicines



In taking any medicine, we should know why the medicine is prescribed, how themedicine should be used, what special precautions should be followed, what specialdiet should be followed, what are the side effects, and what storage conditions areneeded. In addition, we should note the following points :

1.Self-medication
Do not prescribe medicines for yourself (self-medication) or forother people. Discuss with your doctor and listen to himconcerning the medicine to be taken.

2.Follow the instructions given
Follow the instructions given by your doctor or pharmacistconcerning the dosage and method of taking the medicine.

3.Medicines for adult and children
Medicines for adult should not be given to children and viceversa.

4.Side effects
Visit the doctor immediately if there are symptoms of allergyor other effects of the drugs.

5.Expiry date
Like foods, medicines also have expiry date. Do not takemedicines after their expiry dates.






EffEct That uSe Modern n TraditiOnal Medicine..



Side effects of traditional medicines


1.It is generally believed that traditional medicines have littleside effects compared to modern medicines. In fact, traditionalmedicines are sometimes used to counteract the side effects of some modern medicines.

2.However, taking high doses of quinine for a prolonged periodmay cause hearing loss. German health officials recentlyreported 40 cases of liver damage which were linked to theherbal medicine containing kava-kava.

3.While the use of traditional medicine is rising globally, healthexperts have insufficient data about how it affects patients.

4.The World Health Organisation( WHO) hopes to set up a globalmonitoring system to monitor the adverse side effects of traditional medicines.



Side effects of modern medicines


Aspirin
* Can cause bleeding in the stomach becauseaspirin is vey acidic.
* Can cause allergic reactions, skin rashes andasthmatic attacks



Amphetamines
*People who abuse amphetamines are excitable and talkative.
*Psychologically additive and can cause heartattack.
*Can cause anxiety, sleeplessness, aggressivebehavior and decrease appetite.
* Can cause enlarged pupils, heavy perspiration andtrembling hands.

Codeine
* Can cause addiction.

Penicillin
*Can cause allergic reactions.
*Can cause death for people who are allergic to it.

Streptomycin
*Can cause nausea, vomiting, dizziness, rashes and fever.
*Can cause loss of hearing following long-term use.

Stimulants
* Can cause addiction.

Antidepressants
* Can cause addiction.
* Can cause headaches, grogginess and loss of appetite.

Antipsychoticdrugs
* Can cause dry mouth, blurred vision, urinaryretention, constipation.
* Can cause tremor and restlessness.
* Sedation (make people calmer, or to make peoplesleepy)

Tuesday 24 January 2012

ModeRn MedIcINe..


  • Before the 20th century, most medicines were extracted from plants (herbal medicines). Since 1900. Thousands of moderndrugs have been synthesised from organic compound.
  • .Modern medicines can be classified as follows based on theireffects on the human body.
  • .Some examples of modern medicines are analgesics,antibiotics, psychotherapeutic drugs.
  • .Modern drugs have a trade name and a generic name. Forexample, the analgesic aspirin (generic name) is sold underdifferent brand names such as Caprin and Disprin. Similarly,paracetamol (generic name) is sold under the trade name of Panadol.
  • .Modern medicines usually contain a mixture of activeingredients prepared in different forms, such as capsules, pills,solutions or suspensions. For example, Alka-Seltzer (used asan antacid) contains sodium bicarbonate (NaHCO3), citric acidand aspirin. It is the sodium bicarbonate then neutralizes theexcess stomach acid.

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FUNCTIONS OF MODERN MEDICINE


ANALGESICS

1.Analgesics are medicines that relieve pain.
 Examples of analgesics are aspirin, paraccetamol, and codeine. Analgesicsare sometimes called painkillers.

2.Aspirin and paracetamol are mild painkillers whereas codeineis powerful painkillers.

3.Analgesics relive pain but do not cure the disease.

4.Aspirin : pain relief and anti-inflammatory action

a)The IUPAC name of aspirin is acetyl aslicylec acid. Aspirincontains two functional groups, a carboxylic acid groupand the ester group. Thus, aspirin is aicidc in nature.

b)Uses of aspirinAspirin reduces fever and inflammable as well as relivespain.Aspirin is used to :

(i)Reduce fever
(ii)Relieve headaches, muscle aches and joint aches
(iii)Treat arthritis, a disease caused by inflammation of the joints
(iv)Act as an anticoagulant. It prevents the clotting of blood and reduce the risk of the heart attack and strokes.

5.Paracetamol

a)Paracetamol have the following structural formula. Thus,unlike aspirin, paracetamol is neutral in nature.
b)Paracetamol is similar to aspirin in its effects (that is,reduces fever and relieves pain) but it does not reduce inflammation.
c)Paracetamol also reduces or relieves flu symptoms suchas fever, bone aches and runny nose.


6.Codeine

a)Codeine is an organic compound that contains theelements of carbon, hydrogen, oxygen and nitrogen.
b)Codeine is an analgesics and is used to relive mirror tomoderate pain. Codeine is more powerful than morphine.Codeine and morphine are narcotic drugs
c)Codeine is also used in cough mixtures for suppressing coughs.



ANTIBIOTICS:ANTIBACTERIAL MEDICINE


1.Antibiotics are chemicals that destroy or prevent the growth of infectious microorganism.

2.Two examples of antibiotics are penicillin and streptomycin.

3.Antibiotics are used to treat diseases caused by bacteria.

4.Antibiotics are not effective against diseases caused by viralinfections such as influenza, measles, or small pox.

5.Penicillin

a)Penicillin is derived from the mould Penicillium notatum.
b)Penicillin are used to treat diseases, caused by bacteria,such as pneumonia, gonorrhea and syphilis.
c)Penicillin is only effective on certain bacteria. Forexample, it cannot be used to treat tuberculosis.


6.Streptomycinis the antibiotic that is effective in treatingtuberculosis.



PSYCHOTHERAPEUTIC MEDICINE


1.Psychotherapeutic medicines are a group of drugs for treatingmental or emotional illnesses.

2.Psychotherapeutic drugs can be divided into a few groups as shown  below :

a) Stimulants                 :caffelne , amphetamine
b) Antidepressant         :prozac
c) Antipsychotic agents:cloropromazin


3.Stimulants

a)Stimulants are naturally occurringor synthetic drugs thatstimulate (excite) the activity of the brain and centralnervous system.
b)Adrenaline is a stimulant that the body produces when itneeds to prepare for demanding or energetic activities.
c)Stimulants make a person more alert, more energetic,less tired and more cheerful.
d)Examples of stimulants are caffeine and amphetamines.Caffeine is a week, naturally occurring stimulant and isfound on coffee, tea and Cola drinks.
e)Amphetamines are strong synthetic stimulants andincrease alertness and physical ability.
f)Amphetamines increase the heart and respiration rates,as well as the blood pressure. As a result, it causes thebody to postpone the need of sleep and can reverse,partially and temporarily, the symptoms of fatigue.


4.Antidepressants

a)Depression is a chronic illness. Most cases of depressionare caused by a chemical imbalance in the brain.
b)People experiencing depression feel hopeless. Theyexperience a loss of interest in everyday activities suchas work or hobbies.
c)There is a strong correlation between the amounts of special chemicals (called neurotransmitters) in the brainand a person’s mood. If these chemicals get too low, theperson may feel depressed.
d)Antidepressants are medicines that increase the brain’slevel of neurotransmitters, thus improving mood.
e)Antidepressants make a person feel calm and sleepy.



5.Antipsychotic medicines

a)Psychosis is the serious mental illness in which peoplelose touch with reality. People with psychosis may,
Hear voice and see things that are not really there(hallucinations)
Have belief that are not based on reality (delusions)
b)In psychiatry, there are a number of disorders that areclassified under ‘ psuchosis’, such as schizophrenias(madness), psychotic depression, mania and so on.
c)Psychotic patients have extreme mood swings. Theirmood changes rapidly from high spirit to deepdepression.
d)Antipsychotic medicines do not cure symptoms to helpthe person live a more normal life.



EffeCt Of FooD additiVes On Health n environMenT :p



1.The types of food additives allowed and the quantity permittedare controlled by the 1983 Food Act and the 1985 Food Regulation.

2.The permissible quantity depends on the type of food and thefood additives. For example, benzoic acid added must notexceed 800 mg per kg in cordial drinks, whereas sodium nitritemust not exceed 100 mg per kg in meat product.

3.The excessive intake of food additives for a prolonged periodof time will ruin our health. The side effects arising from takingfood additives are allergy, cancer, brain damage and hyperactivity.


4.Allergy

a)Food additives such as sodium sulphite (preservative),BHA and BHT (antioxidants), MSG (flavouring) and somefood colours (e.g, Yellow No. 5) can cause allergicreactions in some people.

b)The symptoms of MSG allergy are giddiness, chest painand difficulty in breathing. This condition is called the‘Chinese restaurant syndrome’

c)The presence of sodium nitrate or sodium nitrite in foodcan cause ‘blue baby’ syndrome that is fatal for babies.This syndrome is due to the lack of oxygen in the blood.Hence, the use of nitrate and nitrite is allowed in babyfoods



5.Cancer

a)Chemicals that cause cancer are called carcinogens.Sodium nitrite (a preservative) is a potent carcinogen.

b)The nitrite react with the amines in food to producenitrosamine which can cause cancer.



6.Brain damage

Excessive intake of nitrites for a prolonged period of time
 can cause brain damage. In this condition, the supply of oxygen tothe brain is disrupted and
this cause brain damage.



7.Hyperactivity

a)Food additives such as tartrazine can cause hyperactivity.

b)Children who are hyperactivity become very active,
find it difficult to relax or sleep and are very restless.




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AdvaNtage n DisAdvanTage..??

AdvantAge:

1.
To prevent food spoilage



a)
Oxidation and microorganism (bacteria, fungi) are themain causes in the decomposition of food. In hot climate,meat and fish rot easily. The use of preservatives is aneffective way to prevent food spoilage and to ensure thatfoods can be supplied throughout the year.




b)
If preservative are not used, food spoilage mightdrastically reduce the food supply, making foods to costmore.




c)
Few deaths are associates with the use of food additives.However, many people die due to food poisoning causedby bacterial toxins.








2.To improve nutritional value


During food processing, vitamins and minerals may bedestroyed. Thus, additives that improve nutrition can beadded. These additives include vitamin B, C and D, andminerals such as iron. The addition of these additives increasethe nutritional value of foods.





3.For medical reasons

a)Aspartame and sorbitol are used to make foods anddrinks sweet without using sugar. These food additivesare particularly useful as artificial sweeteners fordiabetic patients.

b)Artificial sweeteners give the sweet taste but withoutadding calories to the food. Thus, they can be used toreduce obesity.

c)Potassium iodide is added to table salt to reduce theincidence of goitre.

d)Vitamin C is added to friut juices to prevent scurvy.Vitamin D is added to margarine to prevent rickets.





Disadvantage:

1.Eating food additives such as preservatives, antioxidants andflavour enhancers is excess quantities over a long period of time is detrimental to health.

2.Some food additives are used to make foods look moreappealing. These additives have little nutritional value. Eatingsuch foods increases the risk of health hazard.

3.Some foods are fortified with excess amounts of nutrients,such as vitamins A and D, or of trace elements, such as copperand zinc. Eating foods with excessive amounts of nutrients can ruin our health.







TyPes Of AdditIveS ^_^


Types of Additives and example:

  •  Food preservative have been used since ancient times. Ancient civilization used salt to preserve meat and fish, herbs and spices to improve the flavor of food.

  • additives are chemicals that are added to food in small quantities for specificpurposes such as protection against bacterial attack or restoring the colour of food destroyed during food processing.

  • Food additives are used :
  • a)To retard food spoilage and to preserve food (longer shelf life).
  • b)To make food taste better or smell better.
  • c)To add colouring to food so that the food looks fresher, more interestingor more appealing.


  • There are two main groups of food additives :
  • a)Preservatives and antioxidants to protect food from being spoiled by bacterial attact or atmospheric oxidation. In this way, the food can be kept longer.

  • b)Flavouring agents, stabilizers, thickening agents (thickeners), and dyes(colouring agents) to enhance the taste, smell and appearance of the food.

  • Example of food additives:


A)Preservations


functions
* slow down / prevent the growth of microorganisms/bacteria/fungi
* extend food storage life


PreservativesFunctionsExampleSide effect
SaltDraws the water out of the cells of microorganisms. Retards the growth of microorganisms.Salted vegetablesIncrease the risk of cardiovascular diseases
SugarDraws the water out of the cells of microorganisms. Retards the growth of microorganisms.Fruit jamTooth decay, diabetes and obesity
VinegarInhibits the growth of microorganisms.Pickled cucumber
Sodium nitrite / sodium nitrateSlows down the growth of microorganisms. Stabilise red colour in meats.SausageCarcinogenic
Benzoic acid / sodium benzoateSlows down the growth of microorganisms.Tomato sauce
Sulphur dioxideSlows down the growth of microorganisms.Grape juiceAsthma and allergies





B) Antioxidant


Functions:
* prevent oxidation ( causes rancid fats and brown fruits)


AntioxidantFunctionsExampleSide effect
Vitamin EPrevent oils from turns rancidPalm oil & sunflower oilNo
Vitamin CPreserve the colour of fruit juice and the formation of nitrosaminesFruit juice & cured meatNo
Sodium citrateStop rancidity in fatsIce-cream-
BHA (Butylated hydroxyanisole) BHT (Butylated hydroxytoluene)Retard rancidity in fats, oils and oil-containing foodsMargarine & cerealCarcinogenic




C) Flavouring


Functions:
* improve the taste
* improve the smell
* restore taste loss due to food process


FlavouringFunctionsExampleSide effect
MSG (monosodium glutamate)Bring out the flavorSalad dressing & canned soupHeadache, thirsty, nausea & chest pain.
Aspartame (non-sugar sweetener)Sweeten food (about 180 – 200 times than sugar)Soft drinks & diet drinksIncrease the risk of leukaemia, cancer and neurological problems
Synthetic essences (esters)Produce artificial flavours = natural flavour. Cheaper to use than the real fruitsMethyl butanoate (apple flavour) & octyl ethanoate (orange flavour)-



D) Stabilisers


Functions:
* prevent an emulsion from separating out



StabilisersFunctionsExample
Monoglycerides of fatty acidsMix oil and waterIce-cream, chewing gum, beverages, whipped topping and margarine
Acacia gumMix two liquids that do not mix together. Forms an emulsion.Marshmallow, gumdrop, edible glitter, carbonated drink syrup & gummy candies
LecithinReduces viscosity. Replaces more expensive ingredients. Controls sugar crystallisation and the flow properties of chocolate. Helps in the homogeneous mixing of ingredients. Uses as a coating.Margarine, dough, candy bar & cocoa powder
GelatinMixture of peptides and proteins of collagen extracted from the boiled bones, connective tissues, organs and some intestines of animalsFruit jam, jelly babies, shells of pharmaceutical capsules, margarine & yogurt


E) Thickeners


Functions:
* thicken food
* give the food dense , smooth , and uniform texture



ThickenersFunctionsExampleSide effect
Acacia gumReduces the surface tension of liquid. Leads to increased fizzing. Mix two liquids that do not mix together. Forms an emulsion.Marshmallow, gumdrop, edible glitter, carbonated drink syrup & gummy candies-
GelatinMixture of peptides and proteins of collagen extracted from the boiled bones, connective tissues, organs and some intestines of animalsFruit jam, jelly babies, shells of pharmaceutical capsules, margarine & yogurt-
PectinDietary fiberFruit jam-
StarchThicken foodSoup, custard, pudding, noodles and  pasta-
Modified starchIncrease their visco-stabilityInstant soups & cheese sauce granules-
Xanthan gumHelps to prevent oil separation. Increase in the viscosity of a liquidSauce & salad dressingAllergies


F) Dyes or Colourings


Functions:
* add colour vanished during food processing
* replace colour vanished during food processing
* make food appear more attractive


Dyes / ColouringsFunctionExamplesSide effect
Tartrazine E102 / Sunset yellow E110 (artificial dye)Yellow azo dyeOrange drinks, sweet & custard powderHyperactive in children
Brilliant blue  FCF Blue 1 (artificial dye)Blue triphenyl dyeIce-cream, beverages, jellies & blue raspberries flavoured product.Allergic
Carmosine E122/ Azorubine (artificial dye)Red azo dyeSweet, jellies & confectionsCarcinogenic & allergic
Anthocyanin (natural dye – red grape, red cabbages, sweet potatoes and tomatoes)Natural red colouringIce-cream & sweet-
Carotenoids / saffron (natural dye – carrots, sweet potatoes and palm oil)Natural red colouringCooking oil & confections-
PaprikaNatural red colouringDessert food-
Butterfly pea (clitoria ternatea)A blue food dyeDessert food & confections-
Pandan (pandanus amaryllifolius)A green food dyeNoodles & confections-