What role does EDTA 4- play as a trace additive to mayonnaise? Would the glycinate ion (H 2 NCH 2 CH 2 NH 2 ) be an effective substitute for EDTA 4- ?

All right. Hi, everyone. So this question is a true or false. Can't beans contain trace amounts of ethylene diamine tetra acetic acid that could be effectively substituted with ethylene diamine. Option A says true and option B says false. Now for the record, right. Ethylene diamine tetra acetic acid can be shortened to EDT A which is how I'm going to be referring to it throughout this video. Now, EDT A is a very interesting compound because it does have a few different uses. But in the context of this question, it is very useful to us as a preservative. Now, preservatives are compounds that can prevent the lipid oxidation in foods like canned beans. So not only does this stabilize the color of the substance itself and the flavor, what that also does is prevent canned beans, for example, from spoiling as quickly due to the fact that it's going to reduce the rate at which oils are being oxidized. So not only does the presence of EDTA go ahead and reduce food waste, but by making food safe for consumption for a longer period of time, it is also safe for consumption as well. So it won't actually cause any harm to us. Now, what's worth noting here is that DT is in fact a ligand because it does interact with metal ions that could accelerate the oxidation of oils. Now, t if you recall is considered a Hexad legend, whereas by contrast, ethylene diamine, which I am drawing on the screen here is considered a by dentate ligand. No recall that by dentate Liggins can participate in bonding using electron pairs from two donor atoms. In this case, the two nitrogens in our structure. Now because EDT A is hexad dentate, right is a hexad dentate ligand. It can participate in bonding using electron pairs from six different donor atoms. So because EDT A simply has more donor sites, right, more donor atoms, it's going to participate in stronger binding, it's going to result in stronger binding and more efficient binding. So as soon as you reduce the number of binding sites, for example, going from a hexad dentate EDT A to a bate ethylene diamine, ethylene diamine cannot bind to metal ions as strongly as EDT A due to the fact that it has less donor atoms. So therefore, it would not be an effective substitute because it would not be able to prevent the oxidation of oils as quickly or as effectively as EDT A can. So our answer here is going to be option B in the multiple choice because this statement is actually incorrect. And with that being said, thank you. So very much for watching. And I hope you found this helpful.

Ch.21 - Transition Elements and Coordination Chemistry

McMurry8th EditionChemistryISBN: 9781292336145Not the one you use?Change textbook

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McMurry 8th Edition

Ch.21 - Transition Elements and Coordination Chemistry

Problem 21.76

Chapter 21, Problem 21.76

What role does EDTA^4-play as a trace additive to mayonnaise? Would the glycinate ion (H₂NCH₂CH₂NH₂) be an effective substitute for EDTA^4-?

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EDTA4- (ethylenediaminetetraacetic acid) is a chelating agent. It binds to metal ions, which prevents them from participating in reactions that could spoil the food. In the case of mayonnaise, EDTA4- binds to metal ions that could catalyze the oxidation of unsaturated fats, leading to rancidity.

The effectiveness of a chelating agent depends on its ability to form stable complexes with metal ions. EDTA4- is a hexadentate ligand, meaning it can form six bonds with a central metal ion. This results in a very stable complex, which is why EDTA4- is such an effective chelating agent.

The glycinate ion (H2NCH2CH2NH2) is a bidentate ligand, meaning it can form two bonds with a central metal ion. While it can act as a chelating agent, it will not form complexes as stable as those formed by EDTA4-.

Therefore, while the glycinate ion could potentially substitute for EDTA4- in mayonnaise, it would not be as effective at preventing spoilage.

Finally, it's important to note that any potential substitute for EDTA4- would also need to be safe for human consumption and not affect the taste or texture of the mayonnaise.

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Key Concepts

Here are the essential concepts you must grasp in order to answer the question correctly.

Chelation

Chelation is a chemical process where a molecule binds to a metal ion, forming a stable complex. EDTA4- is a chelating agent that effectively sequesters metal ions, preventing them from catalyzing undesirable reactions in food products like mayonnaise. This helps in preserving the quality and extending the shelf life of the product.

Trace Additives

Trace additives are substances added in small amounts to food products to enhance their stability, safety, or nutritional value. In the case of mayonnaise, EDTA4- serves as a trace additive to inhibit oxidation and microbial growth by binding metal ions that could promote spoilage. Understanding the role of these additives is crucial for food chemistry.

Glycinate Ion Properties

The glycinate ion (H2NCH2CH2NH2) is an amino acid derivative that can also act as a chelating agent, but its effectiveness compared to EDTA4- may vary. While glycinate can bind to certain metal ions, it may not form as stable or strong complexes as EDTA4-, making it less effective as a substitute in preserving food products like mayonnaise.

What role does EDTA4- play as a trace additive to mayonnaise? Would the glycinate ion (H2NCH2CH2NH2) be an effective substitute for EDTA4-?