Toxins in Fruits and Vegetables: Chemical Defense Mechanisms

This lecture explores the presence of toxins in common fruits and vegetables, highlighting the chemical defense mechanisms developed by plants. It covers toxins such as phytohemagglutinin in kidney beans, cucurbitacin E in gourds, solanine in potatoes, and oxalic acid in rhubarb. The discussion extends to the impact of these toxins on human health and the importance of proper food preparation. Additionally, the lecture delves into the concept of pi bonds in organic chemistry, explaining their formation, properties, and significance in molecular structures. It also addresses the hybridization of atoms and exceptions to the VSEPR theory, emphasizing the role of orbital interactions in determining molecular geometry and reactivity.