For the free fatty acid samples, lipase had been added to corn oil and samples taken over time as the reaction proceeded. Explain what is happening here and summarize the relevance of free fatty acid analysis to edible oil quality.
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For the free fatty acid samples, lipase had been added to corn oil and samples taken over time as the reaction proceeded. Explain what is happening here and summarize the relevance of free fatty acid analysis to edible oil quality.
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- Give an example of food preservation in which the enzymes are inactivated (a) by heat and (b) by lowering the pH and explain the biochemical basis for each food preservation techniqueSuggest a reason why partially hydrogenated vegetable oils are used so extensively in packaged foods.Explain the preservation method used in homemade pickled ginger and discuss the biochemical changes that might occur in it.
- Instead of Molisch's test, what specific test can be used to detect the presence of pentose sugar? Write the procedurewre these products right? please clearly show what the products will beBefore a sugar can be analyzed by gas chromatography(GLC) or GLC/MS, it must be converted to a volatile derivative. Why can’t sugars be analyzed directly?
- Although nonpolar compounds tend to dissolve and remain in fatty tissues, polar substances are more water soluble, and more readily excreted into an environment where they may be degraded by other organisms. Explain why methoxychlor is more biodegradable than DDT.A member of the staff at the care home inquires about paracetamol with the pharmacist. This employee requested to purchase 4 boxes of paracetamol (each having 16 pills), but the grocer refused. What is the reason behind this? Please provide a biochemical explanation. please make the answer longSugars that react with Tollens’ reagent are called____________________ sugars.
- Name the four general stages of the process by which biochemical E is obtained from foodGive the significance of the following in the biosynthesis of shikimatederivatives: A) benzoic acid B) cinnamic acidMalic acid can be fermented to lactic acid rather than ethanol. Why is this important in red wine?