Week #5 - Chemistry of Color and Nutrition

Week # 5 - Chemistry of Color and Nutrition

1) Inert Gas of the Week
Nitrogen - N
atomic # 7
atomic mass 14.0067
5 electrons in its outershell
colorless, odorless, tasteless
discovered by Daniel Rutherford in 1772

Occurs in all living organisms. It is part of the make up of amino acids and proteins, RNA/DNA and chemical structures of mostly all neurotransmitters. Nitrogen is the largest single most element of the earths atmosphere and the 7th most abundant chemical element by mass in the universe. Nitrogen is 4% of dry weight of plant matters and roughly 3% of weight of the human body.

2) Kitchen: Colors of Food
Greens: zucchini, kale, cilantro, squash, cauliflower
Yellow Greens: green peppers
White/Green: garlic
Orange: oranges, carrot juice
Purple: none - rarely pickup fruits and if i do they are berries for a quick snack

I'm mostly eat lentils and rice with vegetables. At one time I was eating a lot of fruit but not so much now. I've just increased my greens and now it is time to look into red and purples.

3) Luminescence
I was particularly interested in luminescence because how people are drawn to lights and the colors. There are many types of luminescence, triggered by actions of varies types be it temperature, mechanical, electric, etc., some I was not aware of and also have not seen.