Life Chemistry Data Collection (Exp

Iodine Test – (use all 8 samples- SAMPLE: 5% of lactose, sucrose, glucose, galactose, ( 10 ml each) |place 1 ml of the sample in a fructose, maltose, starch and xylose test tube. Add a drop of iodine. Observed color produced. Heat (direct heating) and note change in color. Cool and record again the result.

What is the analysis and conclusion? in the picture.

1. Would you say that indicator tests are qualitative or quantitative? Explain your answer. 2. a. How does the Benedict test detect monosaccharides? (be specific!) b. Why can't the Benedict's test easily detect the sugar units of a starch? How does the Iodine test detect starch? (be specific!) b. Why can't the sugar units of a monosaccharide solution be detected with Iodine? (hint: "because it's not designed to" is not the answer I'm looking for!) 3. а. 4. a. What was different about the two protein solutions? b. How does the Biuret indicator detect proteins (and thus only one of the protein solutions)?

- Why is high pressure an attractive approach to sterilization and food preservation? a. It is much cheaper than thermal approaches. b. It preserves nutritional and sensory properties of foods much better than heat. c. It allows many other kinds of containers that cannot otherwise be used with heat. d. High-pressure equipment offers higher profit margins for manufacturers. So biophysical chemists can have jobs e.

The World Health Organization (WHO) recommends us to limit "free sugar" intake to no more than 5 % of the total daily Calories consumed. Sugars like sucrose are considered "free sugars" and provide about 4 Calories per gram. If an individual consumes 2000 Calories in a day, what is the maximum amount of sugar they are advised to take in? How does this amount compare to the added sugars found in popular soft drinks?

Answer only the one question below. This is about a labwork in chemistry, i need your help.   These are the solute to be dissoolve in water and vegetable oil: Acetic acid (vinegar) Sucrose (sugar) Monosodium glutamate (vetsin) Cellulose (cotton fiber) Isopropyl or ethyl alcohol Fatty acid salts (soap) Kerosene Naphthalene balls  (NOTE: So this 10 will be mixed with water and vegetable oil)   Question: 1. What do you think is the main difference of the outcome of the solution of those who are mixed with water and those who are mixed the mixed with vegetable oil? Please show the difference and similaries(if theres any).

What is the purpose of Safety Data Sheets? Why are these important when handling common food service chemicals? What information/components are generally included? How do Safety Data Sheets vary?

1. Explain briefly why sugar could prevent the growth of microorganisms in food. 2. Explain why when rice is dry it can be stored for a long time, but when it is cooked and wet it will go bad quite quickly.

In replicate analyses, the carbohydrate content of a glycoprotein (a protein with sugars attached to it) is found to be 12.6, 11.9, 13.0, 12.7, and 12.5 g of carbohydrate per 100 g of protein. Find the 50% and 90% confidence intervals for the carbohydrate content.

Directions: Answer the following questions briefly. Write your answer on the space provided after the question. Sara is studying nutrition and as an assignment she has been asked to find examples of each type of carbohydrate in the food that she consumes over the course of a week. Sarah is eating pasta today and knows that it contains starch made of a long chain of many sugars. What type of carbohydrate would you classify starch as? Support your answer.   Malik has a huge track meet tomorrow. Malik should focus on eating foods rich in what type of macromolecule? Why?

Your supervisor asks to make 300 mL of a 1.0% (w/v) starch solution using a 5% (w/v) stock solution. You have calcuated how much stock solution you need. But, how much water (in mL) will you need to add to the stock to achieve the correct final concentration?

Why is the glucose assay one of the most common analytical test performed in clinical chemistry.

Answer the following questions in your lab notebook for prep work. The questions ask you to think about what is likely to happen when we actually conduct the starch/iodine demo in lab. a. Draw a sketch of a beaker with a bag or cell floating inside. Using the information above, write into your sketch the starting locations for water, iodine and starch. b. Given the following molecules (water, iodine, starch), which is the largest? c. Why do we care about the size of particles when predicting movement? d. How will you know if iodine is able to diffuse across the membrane? e. How will you know if starch is able to diffuse across the membrane?

Calculate the number of joules in Product A, and enter your answer in Canvas. Show all work on your scratch paper. Fat (g) Carbohydrates (g) Protein (g) Product A 12.1 25.2 4.9 Product B 4.0 25.4 5.4 Once you are finished with Product A, ON YOUR SCRATCH PAPER calculate the total joules contained in product B, and clearly indicate which has more calories.

Answer using complete sentences. Text question.

Determine whether the statements are true or false and could you please leave a short explanation in order for me to understand? Thank you so much! 1. Vitamins are useful in the body in great amounts.2. Vitamins don't have a common sturcture3. There is one type of vitamin B.4. Vitamin D is usually found in citrus fruits.5. There are vitamins that can be produced by the skin with the aid of sunlight.6. Vitamin K can solve fertility problems.7. Some vitamins can be synthesized by the human body.8. Before taking multivitamins, consultation with a doctor is important.9. All vitamins are water-soluble.10. Too much vitamins may be toxic to the body.

Don't use hand raiting please

Complete the table

What chemical properties can be used to model environmental harm? What is bioaccumulation? Select one: a. Build-up of a chemical in an organism. b. Build-up of a chemical in an organism by ingesting the chemical through water only. C. Build-up of a chemical in a food chain. d. Build-up of a chemical in the environment (since the chemical cannot degrade in through normal environmental processes).

How much heat in kcal must be added to 0.68 kg of water at room temperature (20°C) to raise its temperature to 44°C?___ kcal

One of the most common types of kidney stones are composed of calcium oxalate. In addition to calcium oxalate another product is also formed in the formation of kidney stones in the body. Certain foods are high in oxalate and lead to an increase of forming kidney stones in the human body. These high-risk foods are as follows:   Spinach Swiss Chard Almonds (nuts in general) Sesame Seeds Soy Products (such as soy-based milk, cheese, yogurt) Sweet Potatoes Okra Beets Chocolate Black Tea   Another risk factor to developing kidney stones is not drinking enough water. Males have a higher chance than females of developing kidney stones, with the average age being 30. Oxalate in food binds to calcium during digestion in the stomach and intestines and then is excreted in the body as waste. If too much oxalate appears in the urine and not enough liquid (due to not drinking enough water), then calcium oxalate crystals form, which are the kidney stone.  A 35 year old male was taken to the hospital…

One of the most common types of kidney stones are composed of calcium oxalate. In addition to calcium oxalate another product is also formed in the formation of kidney stones in the body. Certain foods are high in oxalate and lead to an increase of forming kidney stones in the human body. These high-risk foods are as follows:   Spinach Swiss Chard Almonds (nuts in general) Sesame Seeds Soy Products (such as soy-based milk, cheese, yogurt) Sweet Potatoes Okra Beets Chocolate Black Tea   Another risk factor to developing kidney stones is not drinking enough water. Males have a higher chance than females of developing kidney stones, with the average age being 30. Oxalate in food binds to calcium during digestion in the stomach and intestines and then is excreted in the body as waste. If too much oxalate appears in the urine and not enough liquid (due to not drinking enough water), then calcium oxalate crystals form, which are the kidney stone.  A 35 year old male was taken to the hospital…

Iodine solution is reddish-orange. When a dilute solution is placed on a slice of bread, it turns dark blue. This is because the bread contains a. sucrose b. cellulose c. glucose d. protein e. starch

Filling the Blanks. Fill in the blanks with the correct word/words to complete the given statement. 1. Carbohydrates are an essential part of our diet. They provide our bodies with energy through. sugar that is a component of starch. 2. Carbohydrates always come in a 1:2:1 carbon to hydrogen to oxygen ratio, respectively. With this we can represent carbohydrate molecules by the stolchlometric formula, (CH20)n; where, n is the number of molecule 3. Monosaccharides (mono- = "one"; sacchar-= "sweet") are 4. Compounds with same molecular formula but differs in molecular structure are called 5. For humans, glucose is important source of energy. Energy used to produce adenosine triphosphate (ATP) comes from glucose during 6. Disaccharides (di- = "two") are formed from two monosaccharides that had undergone 7. Dehydration reaction forms a bond between two monosaccharides, which is known as a 8. Common disaccharides include lactose, maltose, and sucrose, Lactose, also known as milk sugar, is…

7. Statement 1: All food additives are carcinogenic. Statement 2: Food additives must be avoided as much as possible. A. True, False B. True, True C. False, False D. False, True 8. How do thickeners improve a food product? A. They prevent spoilage due to oxygenation B. They increase the viscosity of a product C. They preserve the flavor of a product D. They keep food from drying out. _9. It makes the food thicker by keeping oil and water mixed together. A. Emulsifiers C. Humectants B. Flavor Enhancer D. Antioxidants