Write down a detailed explanation of how you would use ultraviolet absorption for protein concentration determination

Q: Can you describe what happens when milk is converted into curd or yoghurt,from your understanding of…

A: Most of the protein present in the milk is a globular protein called casein. The milk sugar present…

Q: • Chemical Digestion Use the table on page 15 of your text book to complete the following table.…

A: Answer: Our human body needs macromolecules and micromolecules for the body growth , development and…

Q: which one is a part of protein coenzyme Select one: a. sodium b. sulphur c. copper d. calcium

A: Coenzyme: It is a small non-protein low-molecular-weight molecule that is bound tightly loosely to…

Q: From the oligopeptide below, write completely the amino acids and/or peptide fragments that resulted…

A: Sequencing of amino acids cannot determine the amino acid sequence of the polypeptide with more than…

Q: Enumerate the water soluble vitamins and give its characteristics in a tabular form

A: Vitamins are classified into two based on their solubility. They are Water soluble vitamins and Fat…

Q: Complete the table below: Temperature (°C) Color of solution Rank (1- greatest digestion and 3 –…

A:

Q: Discuss why fish is susceptible to infectious diseases when the diet is deficient in essential fatty…

A: Polyunsaturated fatty acids or PUFA is derived from a essential fatty acids (EFA) and the precursor…

Q: Which elements are proteins composed of? Explain/elaborate. Describe the process of digestion and…

A: Ans no ( i ) Proteins and its components -- Food is made up of biological macronutrients Proteins ,…

Q: Describe what happens to the level of blood lipids after a meal rich in fat

A: A lipid is any of various organic compounds that are insoluble in water. They include fats, waxes,…

Q: What Is The Weight Of Human Liver? A) 1Kg B) 1.3KG C) 1.5KG D) 2Kg

A: The liver is reddish-brown in color and feels rubbery to the touch. commonly you cannot feel the…

Q: Write about different types of menu extension use in hospital (Modified Diets )

A: Food is the primary source of energy for all organisms. Without proper food and nutrition, an…

Q: Using an appropriate example, explain why changes in proteinstructure can be dangerous.

A: The proteins are one of the important bio-molecules which play many important roles in an organism.…

Q: Choose the best answer for following question : Which association is incorrect?a. protein—trypsinb.…

A: a. Trypsin hydrolyzes proteins. b. Lipase is an enzyme that is responsible for fat digestion. d.…

Q: How important protein is to children,pregnant and people who are ill

A: Every cell in the body is made up primarily of proteins. Proteins help to create and repair…

Q: Research on the color reaction of amino acids. Specific color reactions test  General Color…

A: Amino Acids are biological molecules that combine to produce proteins and are hence referred to as…

Q: Definitions Nutrition: Cell: Metabolism:

A: Since you have asked a question with multiple subtypes we will answer the first three questions for…

Q: Complete the analogy and choose the correct option Argentaffin cells : serotonin : : Paneth cells :…

A: Argentaffin cells are those that retain silver stain. Enteroendocrine cells are also known as…

Q: These types of proteins come from foods that contain all amino acids for nitrogen balance and tissue…

A: Introduction A protein is a naturally occurring, extremely complex substance and does most of the…

Q: Complete the table below. Globular Fibrous Uses Solubility Number and type of amino acids Structure

A: The complete table attached below. This scenario based on two types of protein fibrous and globular…

Q: Please answer fast Please answer with full detail and proper reasoning. Question 1 List two…

A:

Q: Explains the chemical synthesis of lactic acid in a developed mechanism

A: Lactic acid is an organic acid which is a biomolecule involved in anaerobic respiration in microbes…

Q: yogurt making using powdered milk. Describe the taste and texture.

A: Yogurt is produced by the fermentation of milk by bacteria known as yogurt cultures. These bacteria…

Q: Enumerate the fat soluble vitamins and give its characteristics in a tabular form

A: A body requires certain organic molecules in small quantities in its diet to maintain proper growth…

Q: In a table format differentiate the water-soluble vitamins and fat-soluble vitamins

A: Vitamins are the biomolecules that are required in minute amounts. These are essential for normal…

Q: Calculate the saponification value of a fat which consumed 9ml of KOH during titration?

A: Saponification is considered a process, where the fat or lipid gets converted into soap or alcohol,…

Q: Starch undergoes decomposition under high concentration of Select one: a. base b. acid c. iodine…

A: Starch is a form of complex carbohydrate made up of two polymers, namely amylose (linear) and…

Q: refute this argument and provide sources. "if you drop something on the floor, it will still be safe…

A: 5 minute study did find, though, that certain foods were likely to pick up more bacteria the longer…

Q: Why do a person should perform blood lipid profile regularly

A: The lipid profile test is a combination of a number of blood tests that predicts the risk of…

Q: Using the following information, work out the total calorie content: Carbohydrates 30g of which…

A: These macros work into a diet. feeding a good selection and enough of those helps you meet your…

Q: What is your opinion about consuming food that contains cyanogenic glycosides? Is it the same for…

A: Cyanogenic glycosides are natural plant toxins that are present in several plants, most of which are…

Q: 1. Amino acids are not stored in the body. Describe how excess amino acids are processed in the…

A: Amino acids are organic compounds that join together to form proteins, which is why they are called…

Q: Explain the significance why protein extraction is important

A: Introduction: Proteins are the nitrogenous organic compounds which are composed of one or more long…

Q: Some students tested two samples of a mixture of starch and water with two different indicators. The…

A: Starch is a polysaccharide made up of repeated units of glucose monomer. It is tasteless and is…

Q: Explain what happens to milk proteins during the formation of yogurt. (HInt: yogurt is made by…

A: Milk is converted into yogurt by fermentation process. Lactobacillus bulgaricus, Bifidobacteria, and…

Q: Given is a polypepetide in the presence of the enzyme pepsin. N-gly-arg-met-phe-ala-lys-ser-tyr-gly…

A: Pepsin is an endopeptidase that digests proteins into peptides. It is one of the key digestive…

Q: Graph the data of the absorbance and starch concentration on Microsoft excel

A: Graphical representation of data points is important to analyze the data. Scatter plots are usually…

Q: What effect on total protein concentration would you expect to see during dehydration? Explain your…

A: Ans- Total protein concentration during dehydration increases.

Q: Identify 10 protein-containing materials that can be found in a household. Identify the specific…

A: Protein play wide variety of essential function in our body. They provide strength and structural…

Q: create a flow chart or diagram to illustrate the digestion and absorption of proteins.  What will…

A: When the food is consumed it is digested into the simpler form so that it can be easily absorbed…

Q: Why does yogurt taste sour?

A: ANSWER) The yogurt tastes sour due to the presence of lactic acid in it, which is formed as a result…

Q: Give an example of two plant proteins sources you can mix to get a complete protein source. (Select…

A: Plant proteins are large macromolecules or a long chain of amino acids. They provide an excellent…

Q: Choose the receptor(s) that mediate the following response: Increased lipolysis Select one: β2 α2 β1…

A: Lipolysis is the method involved with separating lipids. It involves hydrolysis by which a fatty…

Q: Which enzyme is responsible for triggering the lowering of the pH during protein digestion?   A.…

A: Protein digestion begins when you first start chewing.

Q: what pH values is pepsin likely to be denatured? Justify your answer.

A: Pepsin is an enzyme which breakdowns proteins into peptides and amino acids.

Q: Explain Enzymes dysfunction in liver disorders in 500 woreds. explain at your own words

A: The liver is referred to as the largest organ of the body that is located inferior to the diaphragm…

Q: Expand EOR and explain what it is

A: EOR is the thermal or compositional modification of hydrocarbons or reservoir rock in order to…

Q: Describe some general differences between fat-soluble and water-soluble vitamins. no handwritten…

A: Vitamin A, D, E, K are fat soluble vitamins while vitamin B and C are water soluble vitamins.