Show calculations for making 10 mls each of the following dilutions of sucrose from the 0.30 M stock solution (Formula #3, Example D) CSTOCK (M) VSTOCK CDESIRED (M) V. DESIRED 0.30 M 0.25 M 0.20 M 0.15 M
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- Indicate whether each of the following disaccharides is a reducing (R) or nonreducing (NR) sugar by the criterion of reaction with Fehling’s solution. (a) Glcα(1 → 2)Frucβ (b) Galβ(1 → 4)Glc (c) Glcα(1 → 1)Glcα (d) Glcα(1 → 4)Glc (e) Glcβ(1 → 6)GlcSubstrate Concentration (mol L1) Velocity (mM min-1) 2.500 0.588 1.000 0.500 0.714 0.417 0.526 0.370 0.250 0.256 Determine the values of Km and Vmax for the decarboxylation of a 훃-keto acid given the followingdata. You have to plot the graph by using excel and please include the scope of graphDetermine the values of KM and Vmax for the decar-boxylation of a β-keto acid given the following data. Substrate Concentration (mol L1) Velocity (mM min1)2.500 0.5881.000 0.5000.714 0.4170.526 0.3700.250 0.256
- Explain why the combined presence of polyphenol oxidase and iron greatly increase the instability of bulk oils or oil containing foods?Indicate the net charge of cysteine at pH 9.5 Express your answer using two significant figures.If you were presented with 2 L of a 2 M sucrose stock solution, how many grams of sugar would be in a100 mL aliquot? g
- if you have Quinoa Serving size -170 grams Carbohydrates – 109 grams calculate the DV % for these values?Casein, a protein in milk, has a molecular formula C38H57O9N9. Determine the total BOD, carbonaceous BOD, and nitrogenous BOD of casein in units of “grams BOD per gram of casein”calculate the reaction velocity at saturating substrate concentrations. Your numerical answer is assumed to be in units of M sec-1. [S] = 100 mM k1 = 10 sec-1 k2 = 3000 sec-1 k-1 = 20 sec-1 [E]T = 1 \muμM
- Calculate how much agarose is needed to make a 3% agarose gel in a volume of 150 ml 1x TAE buffer.Define the following terms briefly as they relate to the experiments Cite an example for each using the Fischer/Haworth projection formula a. Aldohexose b. Reducing Sugar c. HemiacetalProvide 5 differences of HDL and LDL and explain each biochemically.
