Foods which contain edible oils will spoil once exposed to oxygen from the air due to oxidation reactions. This chemical change results in a bad flavour and smell from the food. If left exposed to ...

Rather than burning all their energy in one large reaction, cells release the energy stored in their food molecules through a series of oxidation reactions. Oxidation describes a type of chemical ...

Water oxidation holds enormous potential, but the dependence of catalytic activity with different catalysts behind this reaction are not yet fully understood. To unlock its full potential ...

A dilute solution of bromine is added to samples of heptane and cyclohexene. The bromination reactions and mechanisms are compared. UV light splits the bromine molecule into two reactive radicals, ...

During beta-oxidation, fatty acid molecules are broken down by removing two-carbon units from the carboxyl end of a fatty acid molecule to produce acetyl-CoA.