Chemistry for Today: General, Organic, and Biochemistry
9th Edition
ISBN: 9781305960060
Author: Spencer L. Seager, Michael R. Slabaugh, Maren S. Hansen
Publisher: Cengage Learning
expand_more
expand_more
format_list_bulleted
Question
Chapter 15, Problem 15.70E
Interpretation Introduction
Interpretation:
The reason as to why the spoilage rate for citrus fruits is not high is to be stated.
Concept introduction:
Citric acid is the intermediate in cellular energy production. It is also a flavoring agent in the citrus fruits. The fruits and juices that are composed of citric acid have a sour taste. The sour taste is due to the presence of carboxyl group. The citric acid has three carboxyl groups.
Expert Solution & Answer
Trending nowThis is a popular solution!
Students have asked these similar questions
Suggest a reason why some American food companies had advertised that the use of corn oil in cooking is better than the use of olive oil.
Plant oils are liquids at room temperature because:
A.) The fats have shorter hydrocarbon chains.
B.) they have a high percentage of saturated fatty acids
C.) They have very high melting points
D.) they have a high percentage of unsaturated fatty acids
Explain why milk and egg white are used as antidotes in heavy metal poisoning
Chapter 15 Solutions
Chemistry for Today: General, Organic, and Biochemistry
Ch. 15 - Prob. 15.1ECh. 15 - Prob. 15.2ECh. 15 - Prob. 15.3ECh. 15 - What carboxylic acid is present in sour milk and...Ch. 15 - Write the correct IUPAC name for each of the...Ch. 15 - Write the correct IUPAC name for each of the...Ch. 15 - Prob. 15.7ECh. 15 - Prob. 15.8ECh. 15 - Prob. 15.9ECh. 15 - Prob. 15.10E
Ch. 15 - Prob. 15.11ECh. 15 - Prob. 15.12ECh. 15 - Prob. 15.13ECh. 15 - Caproic acid, a six-carbon acid, has a solubility...Ch. 15 - Why are acetic acid, sodium acetate, and sodium...Ch. 15 - List the following compounds in order of...Ch. 15 - Prob. 15.17ECh. 15 - Prob. 15.18ECh. 15 - Prob. 15.19ECh. 15 - Prob. 15.20ECh. 15 - Write an equation to illustrate the equilibrium...Ch. 15 - Prob. 15.22ECh. 15 - Complete each of the following reactions: a. b.Ch. 15 - Prob. 15.24ECh. 15 - Write a balanced reaction for the reaction of...Ch. 15 - Prob. 15.26ECh. 15 - Give the IUPAC name for each of the following: a....Ch. 15 - Prob. 15.28ECh. 15 - Prob. 15.29ECh. 15 - Prob. 15.30ECh. 15 - Prob. 15.31ECh. 15 - Give the name of a carboxylic acid or carboxylate...Ch. 15 - Prob. 15.33ECh. 15 - Prob. 15.34ECh. 15 - Complete the following reactions: a. b. c.Ch. 15 - Prob. 15.36ECh. 15 - Using the alcohol CH3CH2OH, show three different...Ch. 15 - Prob. 15.38ECh. 15 - Prob. 15.39ECh. 15 - Prob. 15.40ECh. 15 - Prob. 15.41ECh. 15 - Prob. 15.42ECh. 15 - Prob. 15.43ECh. 15 - Prob. 15.44ECh. 15 - Give the IUPAC name for each of the following: a....Ch. 15 - Prob. 15.46ECh. 15 - Prob. 15.47ECh. 15 - Prob. 15.48ECh. 15 - Prob. 15.49ECh. 15 - Prob. 15.50ECh. 15 - Prob. 15.51ECh. 15 - Prob. 15.52ECh. 15 - Complete the following reactions: a. b.Ch. 15 - Prob. 15.54ECh. 15 - Prob. 15.55ECh. 15 - Dihydroxyacetone reacts with phosphoric acid to...Ch. 15 - Prob. 15.57ECh. 15 - Prob. 15.58ECh. 15 - Prob. 15.59ECh. 15 - Prob. 15.60ECh. 15 - How many mL of a 0.100M NaOH solution would be...Ch. 15 - Prob. 15.62ECh. 15 - Prob. 15.63ECh. 15 - Prob. 15.64ECh. 15 - Prob. 15.65ECh. 15 - Prob. 15.66ECh. 15 - Prob. 15.67ECh. 15 - Why is it safe for us to consume foods like...Ch. 15 - Prob. 15.69ECh. 15 - Prob. 15.70ECh. 15 - Prob. 15.71ECh. 15 - Prob. 15.72ECh. 15 - Identify the functional group designated by each...Ch. 15 - Prob. 15.74ECh. 15 - Fats belong to the class of organic compounds...
Knowledge Booster
Similar questions
- What pharmaceuticals or chemical that can be extracted from corn husks?arrow_forwarddiscuss this topic: Types of milk explained- content: whole milk, reduced-fat milk, low-fat milk, fat-free milk, organic milk and lactose-free milkarrow_forwardName two techniques that can be employed to extract oil from seeds. What is the description for the term rancidity of oils? How many miles of KOH is required per mole of fat in saponification reaction?arrow_forward
- Creamy Ranch Dressing does not separate into oil and water phases: a. because there is no oil in Creamy Ranch Dressing b. after the Maillard reaction occurs during mixing c. when NaHCO3 (sodium bicarbonate) is added as a binding agent d. because egg yolk lecithin is present to emulsify the oil e. because the cream comes from homogenized milkarrow_forwardAnimal fats and vegetable oils become rancid when exposed to air because a. they are hydrogenated to form saturated fatty acids. b. they form amino acids in air. c. they are partially hydrogenated. d. carbon-carbon double bonds are oxidized in air, producing small organic molecules.arrow_forward(a) Name the gas evolved during fermentation process?(b) What role is played by yeast in the conversion of cane sugar to ethanol?arrow_forward
- Explain Purging?arrow_forwardGentiobose is found in saffron. Gentribose contains two glucose molecules linked by a beta (1 - 6) glycosidic bond. Describe how to draw the glycosidic linkage in this structurearrow_forwardWhat factors explain why the density decreases during the fermentation process? You may choose more than one Selected Answer, A.some atoms are lost from the solution as a gas B. ethanol atoms are less attracted to each other than carbohydrates C.ethanol atoms are more attracted to each other than carbohydrates D.bonds in ethanol are longer than in carbohydratesarrow_forward
arrow_back_ios
arrow_forward_ios
Recommended textbooks for you
Chemistry for Today: General, Organic, and Bioche...ChemistryISBN:9781305960060Author:Spencer L. Seager, Michael R. Slabaugh, Maren S. HansenPublisher:Cengage Learning
General, Organic, and Biological ChemistryChemistryISBN:9781285853918Author:H. Stephen StokerPublisher:Cengage Learning
Organic And Biological ChemistryChemistryISBN:9781305081079Author:STOKER, H. Stephen (howard Stephen)Publisher:Cengage Learning,
Chemistry: The Molecular ScienceChemistryISBN:9781285199047Author:John W. Moore, Conrad L. StanitskiPublisher:Cengage Learning
Introductory Chemistry: An Active Learning Approa...ChemistryISBN:9781305079250Author:Mark S. Cracolice, Ed PetersPublisher:Cengage Learning
Chemistry In FocusChemistryISBN:9781305084476Author:Tro, Nivaldo J., Neu, Don.Publisher:Cengage Learning
Chemistry for Today: General, Organic, and Bioche...
Chemistry
ISBN:9781305960060
Author:Spencer L. Seager, Michael R. Slabaugh, Maren S. Hansen
Publisher:Cengage Learning
General, Organic, and Biological Chemistry
Chemistry
ISBN:9781285853918
Author:H. Stephen Stoker
Publisher:Cengage Learning
Organic And Biological Chemistry
Chemistry
ISBN:9781305081079
Author:STOKER, H. Stephen (howard Stephen)
Publisher:Cengage Learning,
Chemistry: The Molecular Science
Chemistry
ISBN:9781285199047
Author:John W. Moore, Conrad L. Stanitski
Publisher:Cengage Learning
Introductory Chemistry: An Active Learning Approa...
Chemistry
ISBN:9781305079250
Author:Mark S. Cracolice, Ed Peters
Publisher:Cengage Learning
Chemistry In Focus
Chemistry
ISBN:9781305084476
Author:Tro, Nivaldo J., Neu, Don.
Publisher:Cengage Learning