Differentiate to one another these two image FOOD MICROSCOPY: STARCH IDENTIFICATIONActivity No. 4Data SheetThe following figures are the photomierographs of the samples taken with KovasSohu Camera Microscope at 10x magnification. Samples were stainedwith Lugols solution for better viewing. Refer to these figures as your guide in preparing your post-lab reports.Figure 1. Flour with water Figure 2. Flour with glycerol

In food microbiology, food microscopy is defined as the process to identify and determine the…

MICROSCOPY: STARCH IDENTIFICA ctivity No., ata Sheet he following figures are the photomicrographs of the samples taken with KerusSobu Camera Mieroscope at 10x magnification. Samples were staine rith Lugols solution for better viewing. Refer to these figures as your guide in preparing your post-lab reports.

MICROSCOPY: STARCH IDENTIFICA ctivity No., ata Sheet he following figures are the photomicrographs of the samples taken with KerusSobu Camera Mieroscope at 10x magnification. Samples were staine rith Lugols solution for better viewing. Refer to these figures as your guide in preparing your post-lab reports.

Biomedical Instrumentation Systems

1st Edition

ISBN:9781133478294

Author:Chatterjee

Publisher:Chatterjee

Chapter6: Biomedical Electrodes, Sensors, And Transducers

Section: Chapter Questions

Problem 10Q

See similar textbooks

Similar questions

FOOD MICROSCOPY: STARCH IDENTIFICATION The following figures are the photomicrographs of the samples taken with Kern&Sohn Camera Microscope at 10x magnification. Samples were stained with Lugols solution for better viewing. Differentiate these two photos below
Qualitative Analysis of Oils and Fats Enter your observations in each test for each sample below the table of the corresponding test.
Choline test procedure (chemical reagents added), positive results/observations, and positive for (provide details like functional group responsible and list of lipids that will yield positive results)
A culture medium is comprised of the following components: 0.5% peptone, 0.3% meat extract, 1.5% agar, and distilled water. If you are asked to prepare 765 mL of culture media, how much meat extract would you need?
Color Reactions Test Composition of Reagents Observation/s Molisch Seliwanoff Osazone Lugol (Iz in KI) Bial Fehling Benedict Barfoed Tollen
Material Safety Data Sheet (MSDS) of Iodine solution (not iodine) (the solution used in starch experiments)
multiple choice: Two of the most important preparation principles to follow when cooking with milk are low heat and: A. infrequent stirring. B. frequent stirring. C. pasteurization. D. homogenization.
A mixture of lipids containing phosphatidic acid, cholesterol, testosterone, and phosphatidylcholine was applied to a hydrophobic interaction chromatography column. The column was then washed with increasingly nonpolar solvents. IWhat order would the lipids be eluted from the column?
Advantages and disadvantages of the following dosage forms: ○ Tablets○ Capsules○ Syrups○ Suppositories○ Emulsions
Key tips for extraction different type of molecules; lipids, proteins, sugar, nucleus acid
Separation of Amino Acids by Thin Layer Chromatography Lab Questions 1. Describe in detail Thin layer chromatographic experiment. Example: the theory behind it, how youwould prepare the materials to spot on the plate with different mobile amino acids and unknown andhow TLC Plate is developed and the reasoning behind which solvent/ solvent mixture should be used,along how to correctly identify of the unknown. 2. Calculate the Rf value if a solute travelled 5 cm from the base spot and the solvent front is 10 cmfrom the origin? 3. In a TLC experiment using a 70:30 mixture of Petroleum ether and ethyl acetate, a student noted thedevelopment of spots in the origin, what can you suggest about this observation?
please explain The porosity of the PAGE gel is determined by the ratio of acrylamide and the amount of .............................. (TEMD, bis-acrylamide, SDS, Glycine, Coomassie blue, iodocetate acetate, His tag, ammonium persulfate)