involved An atom of carbon Carbon has six protons and six neutrons in its nucleus, and six electrons orbiting around the nucleus Of all the electron-grabbing elements, the most important is oxygen, so much so that chemists use the term oxidation to name the general chemical activity of grabbing electrons from other atoms, even if a chlorine atom is doing the grabbing Oxidation is very important in the kitchen, because oxygen is always present in the air, and readily robs electrons from the carbon-hydrogen chains of fats, oils, and aroma molecules This initial oxidation triggers a cascade of further oxidations and other reactions that end up 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 ... 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 ... 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