1. Why did some food sample do not have the significant color change with iodine test? 2. Explain the principle or the basis of the colour change in the Iodine Test for presence of Starch.
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Kindly answer questions 1 and 2
1. Why did some food sample do not have the significant color change with iodine test?
2. Explain the principle or the basis of the colour change in the Iodine Test for presence of Starch.
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- will UPVOTE! Kindly answer the question. - Why is silver nitrate used in the cauterization of a wound?Answer the following questions (not more than 5 sentences/question). Discuss the correct laboratory technique in using the centrifuge for qualitative analysis. Give two tips on its proper use. Explain how calcium ions are confirmed present in a solid salt by using flame test. Discuss a method to confirm the presence of a) phenol and b) ketone in a test compound. How are proteins confirmed present in a sample? Explain the laboratory process.Please answer questions 1 and 2 directly. 1. Discuss what is isoelectric precipitation/point? 2. Differentiate whey from casein (refer from the posted picture)
- Test for the Components of Milk A. Test for Casein PROCEDURE: In a test tube that perform Millon’s test, place pinch of dried precipitate (casein). Observe and record the change in color. QUESTION: WHAT IS THE CONFIRMATORY TEST THAT WILL BE USED?Use the following diagram to explain how Pasteur’s swan-necked flasks prevent contamination of sterile broth the flasks.Describe what happens to the sterile broth (a) after it has beenallowed to cool as in (b). What happens to the broth after theflask has been tipped enough to let the broth come in contactwith the dust and microorganisms and is tipped back as in (c)?Compare and contrast Benedict’s Test, Reagent Test, and Iodine Test in terms of materials used.
- Explain what is Barfoed's Test.IIB. ACROLEIN TEST The table below summarizes the results for acrolein test. Provide the correct inference for the given result. (PUT A CHECK) Positive for glycerol Negative for glycerol A B C DTest for the Components of Milk A. Test for Casein PROCEDURE: In a test tube, place pinch of dried precipitate (casein). The test tube perform Millon’s test. Observe. QUESTION: WHAT IS THE CONFIRMATORY TEST USED FOR EACH TUBE? DISCUSS AND EXPLAIN?
- Why should be avoided boiling more than 5 minutes in Barfoid test?What is the importance of Acrolein Test? What component in fatsand oil will respond to the test?Choose the combination of answers that most accurately completes the statement. An important test for identifying Neisseria is a. production of oxidase c. sugar fermentation b. production of catalase d. beta-hemolysis