Chemistry In Context
9th Edition
ISBN: 9781259638145
Author: Fahlman, Bradley D., Purvis-roberts, Kathleen, Kirk, John S., Bentley, Anne K., Daubenmire, Patrick L., ELLIS, Jamie P., Mury, Michael T., American Chemical Society
Publisher: Mcgraw-hill Education,
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Question
Chapter 11, Problem 18Q
Interpretation Introduction
Interpretation:
The grams of sucralose required to match the sweetness of one gram of sucrose has to be determined.
Concept introduction:
Macronutrients:
- • They are required in relatively large amounts.
- • Required for the growth,
metabolism and other body functions. - • Calories are included in the compounds containing macronutrients.
- • There will be no toxic effect in their higher concentration.
- • Examples include carbohydrates, proteins and fats.
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Chapter 11 Solutions
Chemistry In Context
Ch. 11.1 - You Decide A Lifetime of Food During your...Ch. 11.2 - Prob. 11.2YTCh. 11.2 - Skill Building Unsaturated Fatty Acids a. What...Ch. 11.2 - Prob. 11.4YTCh. 11.2 - Prob. 11.5YTCh. 11.3 - Prob. 11.6YTCh. 11.3 - The following table lists the fat content for...Ch. 11.3 - a. Revisit the key ideas of green chemistry...Ch. 11.4 - Prob. 11.9YTCh. 11.5 - Prob. 11.10YT
Ch. 11.5 - Prob. 11.11YTCh. 11.5 - Prob. 11.12YTCh. 11.6 - Prob. 11.13YTCh. 11.7 - Prob. 11.14YTCh. 11.7 - Prob. 11.15YTCh. 11.7 - Prob. 11.16YTCh. 11.7 - Prob. 11.17YTCh. 11.7 - You Decide Sodium in Your Diet Compare the sodium...Ch. 11.7 - Prob. 11.19YTCh. 11.8 - Prob. 11.20YTCh. 11.8 - Prob. 11.21YTCh. 11.8 - Prob. 11.22YTCh. 11.8 - Which foods should you eat less of, and which ones...Ch. 11.9 - Prob. 11.25YTCh. 11.10 - The theme of the 2015 World Water Day was water...Ch. 11.10 - Prob. 11.27YTCh. 11.11 - Prob. 11.29YTCh. 11.11 - Prob. 11.30YTCh. 11.11 - In this section, we have described the concept of...Ch. 11.12 - Prob. 11.32YTCh. 11.12 - Prob. 11.33YTCh. 11.12 - a. Ammonia (NH3) is applied to soil in the form of...Ch. 11.12 - Prob. 11.35YTCh. 11.13 - Prob. 11.36YTCh. 11.13 - Prob. 11.37YTCh. 11.13 - Prob. 11.38YTCh. 11 - Prob. 1QCh. 11 - Prob. 2QCh. 11 - Prob. 3QCh. 11 - Prob. 4QCh. 11 - Prob. 5QCh. 11 - Prob. 6QCh. 11 - Prob. 7QCh. 11 - Prob. 8QCh. 11 - Here is the condensed structural formula for...Ch. 11 - Prob. 10QCh. 11 - Prob. 11QCh. 11 - Compare and contrast a trans fat to natural...Ch. 11 - Prob. 13QCh. 11 - Prob. 14QCh. 11 - Prob. 15QCh. 11 - Prob. 16QCh. 11 - Prob. 17QCh. 11 - Prob. 18QCh. 11 - Prob. 19QCh. 11 - Prob. 20QCh. 11 - Prob. 21QCh. 11 - Prob. 22QCh. 11 - Prob. 23QCh. 11 - Prob. 24QCh. 11 - Prob. 25QCh. 11 - One theme in this chapter is that what you eat...Ch. 11 - Prob. 27QCh. 11 - Prob. 28QCh. 11 - Prob. 29QCh. 11 - Prob. 30QCh. 11 - Explain to a friend why it is impossible to go on...Ch. 11 - Prob. 32QCh. 11 - Prob. 33QCh. 11 - Prob. 34QCh. 11 - Prob. 35QCh. 11 - Prob. 36QCh. 11 - Prob. 37QCh. 11 - Prob. 38QCh. 11 - Prob. 39QCh. 11 - Prob. 40QCh. 11 - Prob. 41QCh. 11 - Prob. 42QCh. 11 - Prob. 43QCh. 11 - Biodiesel is another example of a biofuel. Answer...Ch. 11 - Prob. 45QCh. 11 - Prob. 46QCh. 11 - Prob. 48QCh. 11 - Prob. 49QCh. 11 - Consider this structural formula for one of the...Ch. 11 - Prob. 51QCh. 11 - Prob. 52QCh. 11 - This chapter (together with Section 5.15) provided...
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Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, chemistry and related others by exploring similar questions and additional content below.Similar questions
- 1. Honey formation depends on invertase activity to convert sucrose from flower nectar into simple monosaccharides. Explain why this contributes to the different sweetness level between the two honeys. 2. Does high concentration of lactose sugar affect the texture of an ice cream? Explain.arrow_forwardWhich control test tubes contained reducing sugars? Are these the results consistent with the sugars tested, explain? Sucrose and lactose are both disaccharides, explain why the test results are the same or different? Sucrose 8 minutes Blue color like Benedict's solution, not reaction. - Lactose 8 minutes orange-red color + Glucose 8 minutes Orange-red color +arrow_forwardBased on oxidation, fill in the table with correct answer. Sugar solution Mucic acid (Description) Fehling's Test Benedict's Test Barfoed's Test Glucose fructose galactose maltose sucrose lactosearrow_forward
- Draw the structure and give the systematic name of the given disaccharides. [No need to show the stepwise process] (a) Sucrose which is also known as table sugar: a-D-Glc (1-->2) b-D-Fru where Glc is glucose and Fru is fructose.arrow_forwardTrue or False: In order to provide a substitute for sugar, the substitute usually satisfies at least one of these two requirements; be a combination of bulky carbohydrates that is not easily digestible and/or the perceived sweetness much be much higher therefore less sweetener is needed.arrow_forwardIdentify the acetal and ketal group in the following disaccharide. Then decide whether the compound is non-reducing or reducing sugar.arrow_forward
- Answer whether it is true and false. Please provide the explanation. Thank you Ma'am/Sir! 1. Carbohydrates consist of carbon, hydrogen, and oxygen.2. The building blocks of all carbohydrates are simple sugars called polysaccharides.2. The building blocks of all carbohydrates are simple sugars called polysaccharides. 3. Monosaccharides are compound which possesses a free aldehyde or ketone group.4. Polysaccharides differ from each other in the identity of their recurring monosaccharide units, in the length of their chains, in the types of bond linking units and in the degree of branching 5. The condensation reactions of glucose and fructose produce maltose. 6. The empirical formula of Carbohydrates is C(n)H(n)O(n) 7. Carbohydrates are polyhydroxyl ketone/aldehyde is because they have a lot of hydroxyls (-OH) in them. 8. The majority of the calories in our diet comes from carbohydrates. 9. Energy can be stored in the body in the long term or short term use.arrow_forwardBeans, broccoli and cabbage are naturally healthy vegetables yet they are gas formers because humans cannot digest _______ : a. raffinose and stachyose b. glucose and starch c. maltose and galactose d. starch and polysaccharides *Choose only one answer and explain.arrow_forwardThe disaccharide found in germinating grain is a. amylase b. lactose c. maltose d. sucrose Invert sugar is composed of a 1:1 mixture of a. sucrose and glucose b. lactose and sucrose c. galactose and fructose d. glucose and fructosearrow_forward
- Tollen’s Test: (Silver Mirror Test) For Reducing SugarsSummarize the results of the Tollen's test withA. GlucoseB. LactoseC. SucroseD. Starcharrow_forwarda person consumed a total of 2,191.428 calories, 215.558g comes from carbs, 71.869g comes from protein, 123.457g comes from fat, 28.998g comes from saturated fats 62.044g comes from monosaturated fat, calculate the percentage of calories that comes from carbs, protein, fat, saturated fats, and monounsaturated fat. no handwritten answers please,arrow_forwardA monosaccharide that consists of 4 carbon atoms, one of which is part of a aldehyde functional group, is classified as a(n) a). Aldotetrose b). Aldohexose c). Ketotetrose d). Ketohexosearrow_forward
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