What type of error will occur if starch is added too early in the Winkler analysis? A. Positive error since the starch will turn clear after the endpoint. B. Negative error since the starch will turn clear before the endpoint. C. Indeterminate error since the starch can turn clear before or after the endpoint D. No error will occur since the starch is a stable indicator
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What type of error will occur if starch is added too early in the Winkler analysis?
A. Positive error since the starch will turn clear after the endpoint.
B. Negative error since the starch will turn clear before the endpoint.
C. Indeterminate error since the starch can turn clear before or after the endpoint
D. No error will occur since the starch is a stable indicator
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- Look at the nutrition labels for a Blueberry Nutrigrain Bar and a Blueberry RX Bar, also paying close attention to the ingredient lists provided in each. Answer the following questions: What is the difference between total sugars and added sugars? How do the total sugars and added sugars differ in these two bars? What are the biggest differences in the ingredient lists in these bars? Choose one ingredient that you have not heard of from the list from either bar. Explain to the class what the ingredient is and what its purpose is.a test tube contains both starch and the enzyme amalyase. after 30 minutes, thebtest for starch is negative and the test for simple sugar is positive, why?In the following cases, suggest the food composition which is being analyzed by the method. Would the food composition measured be 'overestimated' or 'underestimated'? Explain your answer briefly. (a.) Lowry method: the presence of reducing sugars; (b.) Phenol-sulphuric acid method: the presence of starch; (c.) GOPOD method: analysis under a wrong pH environment; (d.) 2,6-Dichloroindophenol titration: the presence of matrix of reducing agents.
- Four tubes were prepared as shown in the figure: In any test tube, the starch is digested faster: A B C DFill up the table below. For inferences, indicate the identity of the macronutrient being tested in milk Chemical Test Observations Inferences a. Phenolphthalein test b. Biuret Test c. Molisch Test Film Formation What is observed during boiling of milk? Explain your observation and identify the milk component that was formed. Separation of Casein and Whey 3.1 What is observed during the addition of acetic acid in milk? Explain your observations by identifying the milk components that were formed. 3.2 Fill up the table below to summarize the confirmatory test for casein and whey. Test Sample Filtrate Residue / Precipitate Milk Component Reagents Observations Inferences 3.3 Give the function or importance of casein and whey. Test for Milk Fat Briefly describe how milk fat is being tested?At what pH values is pepsin likely to be denatured? Justify your answer.
- What will happen to the color of the Coomassie reagent as more protein is added? Group of answer choices A) It will turn more Blue B) It will turn more Green C) It will turn more RedWhich is not an ingredient of caramel? Select one: a. starch syrup (isoglucose syrup) b. fat/oil c. protein d. pectinWhy is boiling at standard temperature and pressure an inadequate method of processing for canned foods? It is a Multiple choice question. An image is attached
- A student places some table sugar into a negative control flask. Explain the effect this would have on the results of all 4 nutrient tests.A recipe yields 75 servings (4 oz), and you want to adjust it to yield 50 servings (4 oz). One of the ingredients is flour: six oz are needed for the current recipe. How much flour will be needed for the converted recipe?A food scientist is developing a new and improved cereal bar. She consults with you to ask in what order the ingredients should be listed on the food label. The ingredients are: sugar: 30 g, puffed wheat: 28 g, dry milk powder: 5 g, red food coloring: 35 mg, salt: 2 g. What is the appropriate order in which to list these ingredients on the food label?