As a follow-up to last week's discussion forum topic on stoichiometry, we'll look into a subdiscipline of chemistry called food chemistry. One of the main tasks of food chemistry is to understand the molecular basis of reactions in foods. We can't work towards this understanding without a firm understanding of stoichiometry. Your goal for this forum is to read and discuss the information in this article over the course of the week. You are encouraged to seek out additional, credible sources using the GMC Library's resources to support your opinions and statements.

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the largest database of organic compounds lists about 10 million substances, which include compounds originating from living organisms and those synthesized by chemists. the number of potential organic compounds has been estimated at 1060—an astronomically high number. the existence of so many organic molecules is a consequence of the ability of carbon atoms to form up to four strong bonds to other carbon atoms, resulting in chains and rings of many different sizes, shapes, and complexities. the simplest organic compounds contain only the elements carbon and hydrogen, and are called hydrocarbons. even though they are composed of only two types of atoms, there is a wide variety of hydrocarbons because they may consist of varying lengths of chains, branched chains, and rings of carbon atoms, or combinations of these structures. in addition, hydrocarbons may differ in the types of carbon-carbon bonds present in their molecules. many hydrocarbons are found in plants, animals, and their fossils; other hydrocarbons have been prepared in the laboratory. we use hydrocarbons every day, mainly as fuels, such as natural gas, acetylene, propane, butane, and the principal components of gasoline, diesel fuel, and heating oil. the familiar plastics polyethylene, polypropylene, and polystyrene are also hydrocarbons. we can distinguish several types of hydrocarbons by differences in the bonding between carbon atoms. this leads to differences in geometries and in the hybridization of the carbon orbitals.

the food using pesticides in the future will harm you by giving you diseases like cancer or something since they have things that we should not eat in it like chemicals or pesticides. that is why organic food is more expensive because they take the time to make it right and healthy for you to eat.

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you gotta add the following molecules so we can give u an answer

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