Life Chemistry Data Collection (Exp.4)

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.

- 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.

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?

A number of compounds have been selected as possible unknowns for this experiment. They are listed (arabinose, fructose, galactose, glucose, lactose ,maltose, mannitol, ribulose, starch, sucrose, xylose) Consider the structures of each unknown . The first two answer (in the box) have been done as examples The answer is made by taking the number in the box and choosing the correct answer Start mannitol Molisch Test (+) arabinose, fructose, galactose, glucose, lactose, maltose, ribulose, starch, sucrose, xylose (+) 1 Iodine/KI Test (-) 3 Benedict's Test (+) 4 (-) 5 Barfoed's Test (+) 6 (+) Seliwan. Test 8 Bial's Test Bial's Test (-) (+) (-) (+) 10 11 12

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?

1. The sugars that are present in significant quantities in Sprite. Do any of the sugars in Sprite affect the accuracy of your results? Sugars that are present and can be measured should give you accurate results (choose "present, does not affect accuracy"). Sugars that are present but cannot be measured may affect the accuracy of your results (choose "present, will affect accuracy"). If the chemical is not a sugar, select "Not a sugar". Otherwise, choose "absent". Saccharin-? Lactose-? Galactose-? Aspartame-? Maltose-? Ribose-? 2. The sugars that are present in significant quantities in Diet Sprite. Do any of the sugars in Diet Sprite affect the accuracy of your results? Sugars that are present and can be measured should give you accurate results (choose "present, does not affect accuracy"). Sugars that are present but cannot be measured may affect the accuracy of your results (choose "present, will affect accuracy"). If the chemical is not a sugar, select "Not a sugar".…

Chemistry Hello! Can you please explain why these answers are wrong? Thank you.

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.

You ask the individual if they are taking any non-prescription drugs.  They tell you they recently started taking a coenzyme Q10 supplement based on a recommendation from a friend.  The structure of coenzyme Q10 is shown below.  Looking at the structure of the molecule, which one of the 4 major classes of macromolecules (carbohydrate, lipid, proteins or nucleotides) does it most closely resemble?  Be sure to include specific chemical characteristics that support this decision.

Don't use hand raiting please

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…

Please answer the rest. This is using up another one of my questions