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Oxidation Reduced to Its Radical Essentials

机译:氧化还原为自由基

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摘要

Oxidation kills, yet also enables life. Perhaps more precisely, insufficiently controlled oxidation kills, and sufficiently controlled oxidation is how we get our energy to live. And despite the fundamental importance of oxidation to how foods do their work, the concept is often poorly misunderstood by food industry professionals. The most simplistic definition of oxidation is the addition of oxygen to a given molecule, the combination of which liberates energy. Burning a piece of wood is a visible example of oxidation. When you burn a piece of wood you "oxidize" it. You are starting with the cellulose molecules of the wood that are mostly carbons and hydrogen (with some oxygen), and break these molecules apart by adding more oxygen molecules to them. The end result is water, carbon dioxide and a pile of ash—as well as heat and light generated along the way. The cellulose has been oxidized.
机译:氧化杀死,但也可以使生命得以延续。也许更准确地说,控制不足的氧化会杀死人,而控制足够的氧化是我们获取能量的方式。尽管氧化对食品的工作原理具有根本的重要性,但食品行业的专业人士常常很难理解这个概念。氧化的最简单定义是将氧气添加到给定的分子中,这些分子的组合释放能量。燃烧一块木头是可见的氧化例子。当您燃烧一块木头时,您会“氧化”它。您从木材的纤维素分子开始,这些纤维素分子主要是碳和氢(有一些氧气),然后通过向它们添加更多的氧分子来分解这些分子。最终结果是水,二氧化碳和一堆灰烬,以及沿途产生的热量和光。纤维素已被氧化。

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