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1. An extruded breakfast cereal was analysed for total fibre using AOAC Method 991.43 (AACC Method 32-07), giving the following results: Sample wt (mg) 1023.6 Residue wt (mg) 155.1 Protein wt (mg) 13.1 Ash wt (mg) 22.5 Blank wt (mg) 7.1 Resistant starch (mg) 35.9 To the appropriate number of significant figures, what is the percent total fibre (a) without and (b) with correction for resistant starch? Show your working.

1. An extruded breakfast cereal was analysed for total fibre using AOAC Method 991.43 (AACC Method 32-07), giving the following results: Sample wt (mg) 1023.6 Residue wt (mg) 155.1 Protein wt (mg) 13.1 Ash wt (mg) 22.5 Blank wt (mg) 7.1 Resistant starch (mg) 35.9 To the appropriate number of significant figures, what is the percent total fibre (a) without and (b) with correction for resistant starch? Show your working.

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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1. An extruded breakfast cereal was analysed for total fibre using AOAC Method 991.43 (AACC Method 32-07), giving the following results: Sample wt (mg) 1023.6 Residue wt (mg) 155.1 Protein wt (mg) 13.1 Ash wt (mg) 22.5 Blank wt (mg) 7.1 Resistant starch (mg) 35.9 To the appropriate number of significant figures, what is the percent total fibre (a) without and (b) with correction for resistant starch? Show your working.
Transcribed Image Text:1. An extruded breakfast cereal was analysed for total fibre using AOAC Method 991.43 (AACC Method 32-07), giving the following results: Sample wt (mg) 1023.6 Residue wt (mg) 155.1 Protein wt (mg) 13.1 Ash wt (mg) 22.5 Blank wt (mg) 7.1 Resistant starch (mg) 35.9 To the appropriate number of significant figures, what is the percent total fibre (a) without and (b) with correction for resistant starch? Show your working.
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