breaking the original large fat molecules into
small, strong-smelling fragments. Antioxidant
substances — for example, phenolic
compounds found in many foods made from
plants — prevent this breakdown by giving
oxygen the electrons it wants without starting
a reaction cascade, thus sparing the fat
molecules from oxidation.
Electrical Imbalance and Chemical Bonds
Electron hunger is also the basis for the
chemical bond, an interaction between atoms
or molecules that holds them together, either
loosely or tightly, momentarily or
indefinitely. There are several different kinds
of chemical bonds that are important in the
kitchen, as they are throughout nature.
Ionic Bonds; Salt One kind of chemical bond
is the ionic bond, in which one atom
completely captures the electron(s) of