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Encelan, Mervis €, BSITI-1 General Chemistry BF ruse chanisanorampleotachomicalcrarge fnygen nthe a leads tthe Formation of anew Sibstane iron once oust! th erent properties nd compestion that cannot be eveteed by pystal Ifthe food mituressinply being physical ised together hot wy cen reaction aesring boteen the components hen ie a physical eange Ande srr woul be However, the food mitre undergoes chemical reaction fg cooing bang. fermentation. thantisa hemi! enage rath srr would be. In ts {ase the cheveal compotion of he ood ire Characters tat we diferent from korn ‘heburing of alogisa chemical change bacuseit tnygenin hea, resulting tha fomatin of new Stetanee suchas ah sarbon dois, a ater ‘pon wth eran chemeal properties and ompostion.Tischange reversible, anit ‘eautsinasiniicat chang nthe physi Sppesrance of hs og. awe ac the releaee of ther the form ofheat night Tertore is ‘onadered chemical enange athe than» physical change, whieh nly uelvess nargeln the pal Stateot appearance cf the substanes It depends onthe specif changes happenings the ie tthe iis simpy ehangng it physica sae from soso lui without ay enargein seem eam, then ita pysealchango and the aster weld be A mover, hee undergoes cheical change suchas nein with sbstance hat reacts wih or undergange Facto tha charge its cerca composer, hen isa ‘heal chang andthe ase would ba Cling steakinvolves shez change bacsueeitnslves a ompexcet of chamical eacuons between be men anaes, teaoing tothe formation ofan substances wth front fled th heat cases the Wallarafeacton to occur, wich produces now favors aromas ae toxturesin th mest ‘meat to denature, leading to changes inthe texture and [Mies ofthe seat Therefor, ging eteakconegered "hamicl change ether than aphyscal change ich ony involves aehargeln the phys ate or appearance ofthe tng chppngan conto smart ens ‘ong sre engin yea change: Tee age o tora he chest conputon atten meng be bya ange the sstrce ndrpers anges Phys stt! ppeace char So, sap fre or Bonet inut Sgn ir tschoscn ry ensine Encelan Mervis E. BSIT1-1. GENERAL CHEMISTRY LECTURE ENCELAN, MERVIS E. BSIT 1-1 General Chemistry Lecture Science of | Advancements Definition Work Field Chemistry Health ‘Gene Edting | A technique that involves modifying the DNA of living | Biotechnology, medical research and calls, allowing forthe carraction of introduction af | development, genetic counseling specific genes to cure or prevent genetic diseases. Energy Soler Power | The conversion of sunlight into electricity through the | Renewable energy, power generation, use of photovoltaic cals, energy management and consulting Food GMO's Genetically modified organisms that have had their | Agriculture, biotechnology, food genetic material altered to enhance desirable traits, | production and processing Such as resistance to pests or drought Materials Nanotechnology | The design and manipulation of materials at the | Materials sclence, engineering, ‘nanoscale, resulting in new properties and ‘electronics, biomedical applications functionalities Agricuture | Precision ‘The use of technology to optimize crop production, | Agricultural technology, agronomy, crop agriculture such as sol sensors, drones, and GPS, to provide | and soil sciences, farm management farmers with accurate information for decision-making, Technology | Astifcial ‘The development of machines that can perform Information technology, software inteligence (Al) | tasks that normally require human inteligence, development, automation and robotics Environment | Carbon capture | A process of capturing carbon dioxide emissions | Energy, oll and gas, environmental and storage | from industrial processes and storing them in a engineering, carbon management and (ccs) secure location, preventing them from entering the | tracing atmosphere and contributing to climate change. Medicine Personalized | A medical model that uses genetic, environmental, | Medical research and development, medicine {and lifestyle information to tailor medical treatment to | genetic counseling, pharmaceuticals the individual patient, improving outcomes and reducing the likelihood of adverse reactions

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