Chemistry in Everyday Life — Important Questions

Non-narcotic analgesic (NSAID)

Step 1: Analgesics are drugs that reduce pain. They are of two types: narcotic (opioid) and non-narcotic. Step 2: Aspirin (acetylsalicylic acid) is a non-narcotic analgesic and also a Non-Steroidal Anti-Inflammatory Drug (NSAID). Step 3: It works by reducing local inflammatory responses and also has antipyretic (fever-reducing) properties. Step 4: Narcotic analgesics like morphine and codeine are addictive and cause sleep — aspirin does not. Step 5: Tranquilizers act on the central nervous system for mental health, and antacids neutralize stomach acid — aspirin does neither of these as its pri

Morphine

Step 1: Opioid (narcotic) analgesics relieve severe pain, produce sleep, and are addictive. Step 2: Morphine binds to opioid receptors in the brain (acts as an agonist) and suppresses neurotransmitters that cause pain. Step 3: It is mainly used for post-operative pain and pain in terminal cancer patients. Step 4: Paracetamol and ibuprofen are non-narcotic analgesics — they reduce pain through anti-inflammatory pathways and are NOT addictive. Step 5: Aspirin is also a non-narcotic analgesic. The key distinction is that morphine and codeine are addictive opioids, while the others are not.

They bind to histamine receptors in the stomach wall and inactivate them, reducing HCl secretion

Step 1: Histamine stimulates receptors in the stomach wall to secrete HCl (hydrochloric acid), causing acidity. Step 2: Ranitidine and cimetidine are structurally similar to histamine, so they can bind to the same receptors. Step 3: However, unlike histamine, they inactivate the receptors (they are antagonists), which reduces or stops HCl production. Step 4: This treats the CAUSE of acidity, unlike simple antacids like aluminium hydroxide which only neutralize already-produced acid (treating symptoms). Step 5: Option B describes the action of traditional antacids like Milk of Magnesia, not ran

BHT (Butylated Hydroxy Toluene)

Step 1: Foods containing fats and oils can undergo oxidation, making them rancid (spoiled with bad smell/taste). Step 2: Antioxidants are added to food to prevent this oxidation. Step 3: BHT (Butylated Hydroxy Toluene) and BHA (Butylated Hydroxy Anisole) are common food antioxidants. They react with free radicals generated during oxidation, stopping the chain reaction. Step 4: Sodium benzoate is a preservative (prevents microbial growth), not an antioxidant. Step 5: Saccharin and aspartame are artificial sweeteners — they provide sweetness without calories, and have nothing to do with preventi