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Spice of Life Class 3, Fall 2012 The Chemistry of Food, Part 1: The Properties of Atoms, Chemical Bonding and Chemical Reactions I. Overview A. The Properties of Atoms B. Chemical Bonding C. Chemical Reactions II. The Properties of Atoms A. What is an Atom? B. Atomic Weight: C. Electron Shells D. Example : Carbon http://www.bpc.edu/mathscience/chemistry/images/periodic_table_of_elements.jpg E. Element Team Application Problems: Atomic Number Atomic Weight Sodium Sulfur Nitrogen Oxygen F. Elements and Compounds Number of Protons Number of Electrons Electrons in Outer Shell III. Chemical Bonding A. Why do atoms bond? B. Covalent Bonds C. The formation of Ions and Ionic Bonds D. Team Practice: Would these atoms be more likely to form a covalent or an ionic bond? Nitrogen and Hydrogen Potassium and Chlorine IV. E. Hydrogen Bonds F. van der Waals bonds Chemical Reactions A. Basic concepts B. Example: Hydrogen and Oxygen React to form water 1. What happens to the electrons? 2. How is this reaction depicted? 3. Why does cooking require energy?