What difficulty might be encountered with analyzing colored samples (juices) when titrating juices with starch to measure concentration of vitamin C ?

Q: Why is it necessary to mix vegetable proteins to providean adequate vegetarian diet?

A: Proteins are large molecules that are composed of thousands or hundreds smaller units of amino acid.…

Q: Explain why concentration of sucrose should not be too high or too low in syrups?

A:

Q: The structure below is for the prostaglandin, prostacyclin-I2. The following tests were done. What…

A: Prostaglandins are the lipids that are detected in the living body.Fatty acids and the different…

Q: Why does iodine react with starch but not with glucose?

A: The structure of starch and glucose is given below,

Q: What is the reaction of egg albumin with the benedict test?

A: In Benedict’s test, the presence of aldehydes or carbonyl group is identified. The Benedict’s…

Q: Albert Szent-Gyorgi, a pioneer in early pho-tosynthesis research, stated, “What drives life is a…

A: A statement by the early photosynthesis researcher, which has to be explained.

Q: Why is glycerine not optically active?

A: The compound given is Glycerine.

Q: What is the purpose of using NaCl and ether in preparing the dispersion in the lipid extraction of…

A: answer - PURPOSE OF NaCl - The egg yolk very low density lipoproteins were prepared from freshly…

Q: Why does glucose gives of a positive result in the test determining the carbon and hydrogen content?

A: Carbohydrates are nature's most plentiful and diversified class of chemical substances. It was…

Q: What is the relationship between concentration and density in a sugar solution?

A: Density can be calculated by measuring the mass and volume of the sample.

Q: Why is salt reported as S/M (percentage of moisture) in cheese instead of aw as a percentage of the…

A: Salt is main ingredient in cheese.

Q: What are the general characteristics of lipids? Explain why lipids require transport proteins for…

A:

Q: Which starch carbohydrate causes a very hard gel to form? Why?

A: Amylose is a part carbohydrate can form a stiff gel.

Q: 19. The lipid bilayer is fluid-like and flexible. Because of this, it is often described as a.…

A: The lipid bilayer is a thin polar membrane made of two layers of lipid molecules. These membranes…

Q: What percent of a cell’s overall mass is accounted for by proteins?

A: A living cell is made up of hydrogen, oxygen, sulfur, phosphorous, carbon, nitrogen combined…

Q: Potatoes are very high in starch, but most starch is unable to pass through the cell membrane.…

A: Diffusion is movement of molecules from higher concentrations to lower concentrations through the…

Q: While conducting an experiment of estimating the saponification value of fat, a researcher observes…

A: To give the reason of:  volume of KOH consumed by BLANK is lower than that of TEST during…

Q: Give an example of product nutrition labels that disguise the label of "sugar" in the nutrition…

A: Some food products use hidden sugar labels or additional excessive sugar. This sugar may be harmful…

Q: Why do we store some vitamins in the body and readily excrete others?

A: Vitamins are classified into two categories which are fat soluble and water soluble.

Q: What are the methods to remove cyanide from cassava

A: Cassava is an edible tuber. It is made into flour and used as tea powder. The tuber has cyanogens…

Q: What are the major components of tea extract? Explain each component (caffeine, flavonoid,…

A: Chlorophyll present in green tea . But in black tea , there is no Chlorophyll pigment.

Q: What is the description for the term rancidity of oils?

A: When the oil comes in presence of air or moisture or other bacteria's present in atmosphere, they…

Q: What are fatty acids?  Draw a general idea of a soap molecule.  Label which end is polar and which…

A: Given: Fatty acid, Soap molecule, polar and non polar , Hydrophobic and hydrophilic end.  To find:…

Q: Question 5 Why do we need to monitor water temperature when dealing with enzymes? O to awaken the…

A: Few questions based on general chemistry that is to be accomplished.

Q: 2. Give the uses and economics in the production of crude glycerin.

A: USES:  1. For large scale biodiesel producers, crude glycerol can be refined into a pure form and…

Q: Explain about Phosphate solubilizing bacteria ?

A: Bacteria are a type of biocell. They are a broad domain of prokaryotic microorganisms. Usually a few…

Q: What exactly are glycerides?

A: What are glycerides ?

Q: What is the function of each step or reagent used in the isolation of casein from milk? -Warm…

A: Most of the proteins show very less or minimum solubility at their isoelectric point and this…

Q: What is plane-polarized light?

A: Normal light has vibrations in all directions and when it is passed through Nicol Prizm it vibrates…

Q: What are emulsions? State one application of emulsification.

A: Emulsions are defined as the mixing of two or more liquids combine but the liquids combining are…

Q: What is creatinine:

A: We need to find the correct option for creatinine

Q: Does coconut oil have a relatively of low melting point? Explain. Write the saponification equation…

A: ✓Fats and oils are called triglycerides because they are esters composed of three fatty acid units…

Q: why does glucose give a positive Fehling's Test? Explain Why

A: Fehling's test is used to distinguish between aldehyde and ketone functional groups. Fehling's…

Q: What are biomolecules ?

A: The carbohydrates, vitamins, proteins, nucleic acids and lipids are some important biomolecules.…

Q: Can Tollen’s Test be used in place of Benedict’s Test for the detection of sugar in urine? Explain…

A: Sugars are either polyhydroxy aldehydes or polyhydroxy ketones In case of human being, the urine may…

Q: Why do infant formulas often contain mixtures of dextrins and maltose rather than starch?

A: Using metabolism of carbohydrates in digestive system.

Q: Why do carbonated beverages containing NutraSweet® lose their sweetness after several months?

A: At elevated temperature it dissociates and sweetness is removed and so also it is not used in…

Q: What is an emulsifying agent? What role does it play in forming anemulsion?

A: Emulsifying agents are the compounds that acts as a stabilizer in emulsions. Emulsions are generally…

Q: -What is the structural activity relationship of corticosteroids? -What are the pharmacological…

A:

Q: Is Sugar water concentrated or diluted? Is deionized water concentrate or diluted? Is a sports…

A: Concentration of the solution is given by the amount of solute dissolved in a specific amount of the…

Q: 1. Discuss the chemical basis of the positive and negative results of the chemical tests performed…

A: Oils become rancid.

Q: What is the description for the rancidity of oils

A: Rancidity of oil is the oxidation state of oil which affects the nutritional value of oil. Oxidative…

Q: What are the properties of biomolecules?

A: Organic compounds can be defined as the substances that are made up of carbon and hydrogen atoms.

Q: Why is there a difference in the appearance of the flour –thickened paste and the…

A:

Q: What do you mean by Waxes in chemistry terms ?

A: Waxes are also considered as one type of acid formed from the combination of alcohol and carboxylic…

Q: Why is albumin present in pathological urine? What does the presence of albumin indicate?

A: Answer is given below