Hydrolysis of Disaccharides and Polysaccharides Sucrose + H,O Sucrose + HCI Starch + H,O Starch + HCI Benedict's Test lodine Test Hydrolysis (Yes/No)
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- Color Reactions of Intact Protein: 1ml of water and 0.5 g of casein 1ml of water and 0.5 g of bean protein 1ml of water and 0.5 g of glutentopic: ISOLATION AND CHARACTERIZATION OF CARBOHYDRATES 1. Describe the reaction that takes place when starch is hydrolyzed by an enzyme. What is the product of starch hydrolysis? 2. What enzyme is present in the saliva? What conclusion can be made regarding the action of this enzyme on starch?topic: ISOLATION AND CHARACTERIZATION OF CARBOHYDRATES 1. Erythrose is an aldoterose. Describe the result when it is subjected to each of the following tests:a. Molisch’s Testb. Barfoed’s Testc. Benedict’s Testd. Seliwanoff’s Test2. Illustrate the reaction and identify the principle involved in the Nelson test.
- Answer using Person Square method. Calculate to prepare a 100 g fish feed that includes 45% crude protein (CP), using Fish meal with 65% CP (as source of Protein) and Soybean meal with 40% CP (as source of carbohydrates). Show your solution. What is the total contribution of fish meal in 100 g diet? How much soybean meal is needed to produce the fish feed?Structure activity relationship of pindololActivity 6.3.1: Complete the Table Polysaccharide Unique Feature Important Function Chondroitin Heparin Hyaluronate Dermatan Sulfate Keratan Sulfate Mucin
- As sweet as sucrose is, an equimolar mixture of its constituent monosaccharides, D-glucose and D-fructose, is sweeter. Besides enhancingsweetness, fructose has hygroscopic properties that improve the texture of foods, reducing crystallization and increasing moisture. In the food industry, hydrolyzed sucrose is called invert sugar, and the yeast enzymethat hydrolyzes it is called invertase. The hydrolysis reaction is generally monitored by measuring the specific rotation of the solution, which is positive (+66.4°) for sucrose, but becomes negative (inverts) as more D-glucose (specific rotation = +52.7°) and D-fructose (specific rotation = −92°) form. From what you know about the chemistry of the glycosidic bond, how would you hydrolyze sucrose to invert sugar nonenzymatically in a home kitchen?Assignment on KetohexosesConstruct the structure of the following enantiomers or mirror images:1. D and L Fructose2. D and L Allulose3. D and L Sorbose4. D and L TagatoseResult nad Discussion Lead Acetate Reaction: Samples: lysine, cysteine, methionine Reagents: 10% Sodium Hydroxide (NaOH) and Lead Acetate Pb(CH3COO)2 -To 1 ml of the amino acid solution taken in a test tube, add few drops of sodium hydroxide (40%) and boil the contents for 5-10 mins over a bunsen burner. Cool the contents and add few drops of 10% Lead acetate solution and observe.
