Tag: Chemistry of food

Over 90% of plant-based oils like olive and canola oil are rich in unsaturated fats, and are famously liquid at room temperature. The question, **are unsaturated liquids at room temperature**, can be answered by exploring the unique molecular chemistry of fatty acids.

Fact: Virgin olive oil is composed of triacylglycerols, more commonly known as triglycerides, which make up approximately 97-98% of its total content. This primary component dictates many of the oil's physical properties and nutritional qualities, answering the question: is olive oil made of triglycerides?

According to the National Institutes of Health, while some lipids are generally liquid at room temperature, others are solid, and the state of a fatty acid depends on its chemical structure. The seemingly simple question of whether fatty acids are liquid opens a complex discussion about molecular shape, saturation, and the forces that govern their physical state.

Most animal fats, such as butter and lard, are solid at room temperature, while most plant-based oils, like olive and canola oil, are liquid. This fundamental difference in their physical state is due to a key distinction in their molecular structure, primarily revolving around the concept of chemical saturation and the resulting molecular shape.

Every food and drink we consume is composed of chemical elements, yet the idea of eating a single pure element is a different matter. The question, 'What is the only edible element?' is fundamentally flawed, as multiple elements, particularly carbon, oxygen, and hydrogen, are ingested daily in various chemical compounds. While some elements are indeed safe in their pure state, the concept of a single 'edible' one is a myth.

Carbohydrates are the most abundant class of organic compounds found in living organisms. The widespread misconception that 'organic' food is synonymous with 'carbohydrate' is common, leading many to ask: is organic a carbohydrate? The answer depends entirely on context, distinguishing between chemistry and nutrition.

The FDA regulates sodium chloride (NaCl) as "generally recognized as safe" (GRAS) for consumption, but this only applies to its purified, food-grade form. So, is NaCl edible or not? The truth is a matter of chemistry and context, and it's essential to understand the difference between the pure compound and its reactive, elemental components.