Milligram of base required to completely hydrolyze & neutralize 1 g of triglyceride/fat sample O Ester number Saponification number O Acid number lodine number
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- Highlight your values of A,B,C and D. For your question: A mL of B mol/L sodium phosphate solution is combined with C mL of D mol/L calcium bicarbonate. (Calcium bicarbonate is soluble.) A mL B mol/L C mL D mol/L 75.0 ml 0.300 67.5 0.350 Before you begin your reaction, you must accurately produce 1.500 L of your sodium phosphate solution from sodium phosphate trihydrate solid. Write out a procedure to explain all the steps you will take in the lab when making the solution to ensure that your solution concentration is accurate. Please include calculations that show the required mass of solid. Also include the correct names of all equipment used.QUESTION 7 Sometimes, during stress or trauma, a person hyperventilates. To avoid fainting, the person is advised to breath into a paper bag. Explain how this "first-aid" technique help in restoring blood pH to normal levels.Glucose Oxidase – Triglyceride – Total cholesterol - HIgh density lipid – 5. What are some limitations associated with each of the above tests.
- Viscosity and density fatty acid solution at room temparatureRefeeding syndrome causes dangerous fluctuations in which of the following? Question 7 options: a) Ketone bodies b) Liver enzymes c) Electrolytes d) Triglyceridesi need answers for this questions? thank you the book i am using :Human Anatomy and physiology second edition' by catharine C.whiting Be able to explain the results of the water & penny experiment (Activity 1) in terms of surface tension, hydrogen bonding, & surfactant Be able to identify the following substances as acidic, basic, or neutral: distilled water, tap water, black coffee, lemon juice, household bleach, egg white (albumin)
- Question 1. Viscosity, gelation, and texturing are related to: a. The surface of the protein Or b. Protein wettability c. Protein dispersibility d. Hydrodynamic properties of the protein Question 2: The meat proteins have been classified into three groups according to their biological function and their solubility. These are: I. Contractile or myofibrillar proteins. II. Sarcoplasmic or soluble proteins III. Insoluble or stoma proteins IV. Absorption proteins V. Legume proteins a. I, ll and Ill b. I, IV and V c. I, IV and V d. II, III and VQUESTION 6 What is the three ketter code for each peptide(a) KFYV(b) ERSC(c) PIMFThe 3-letter code for Peptide (a) is: The 3-letter code for Peptide (b) is: The 3-letter code for Peptide (c) is:Both fats and oils produce glycerol and fatty acids when hydrolyzed in an acid solution, true or false.