He notices that the amount of KOH used by BLANK is less than that consumed by TEST when performing an experiment to estimate the saponification value of fat. What might be the underlying cause of this observation?
Q: List five differences between caramelisation and the Maillard reaction.
A: The process in which carbohydrates or sugars in the food are heated is referred to as…
Q: People with lactose intolerance cannot digest the common dairy sugar lactose. Besides being careful…
A: Lactose intolerance is a digestive disorder caused by the inability to digest lactose, the main…
Q: Figure below shows the solid fat content (SFC) curve for cocoa butter versus temperature. How will…
A: Fats are one of macronutrients present in our body which is storehouse of energy and also it keeps…
Q: The total carbohydrate intake of sucrose was 50 moles. These carbohydrates are absorbed such that…
A: Palmitate is a fatty acid. The fatty acid synthesis occurs in the cytoplasm. Fatty acid synthesis…
Q: How many moles of KOH is required per mole of fat in sapornification reactions?
A: Saponification is the process of conversion of fats or fatty acids into soap and alcohol. This is…
Q: Using the macronutrient info, how many Calories do you expect to see (per serving) for this product?…
A: Amount of nutrients per serving Fats - 8g Carbohydrates- 23 g Protein - 5g
Q: Estimate the optimum pH for the digestive enzyme trypsin, which hydrolyzes proteins in the small…
A: Proteases or peptidases are the class of enzymes that catalyzes or increases the rate of proteolysis…
Q: Which sugar is better to use as substitute for table sugar for diabetics, L-arabinose or maltose?…
A: Diabetic people have higher glucose content as compared to normal individuals. Diabetes is caused by…
Q: True or false: starch decomposes in the presence of high concentrations of I2.
A: Starch is a polysaccharide of carbohydrates that is used by the plant to store glucose. Starch is…
Q: use these in Step A belöw! Grams of carbohydrate per serving: Grams of protein per serving: Grams of…
A: Nutrients Nutrients provide energy and support growth. Calorie It is the unit of energy. It is…
Q: What is observed during the addition of acetic acid in milk? Explain your observations by…
A: Milk is a liquid that is secreted from the mammary glands of female mammals. It is rich in nutrients…
Q: The following test tubes were set up to measure the effect of temperature and pH on salivary…
A: Every enzyme has works in an optimal range of temperature and pH. Below or above this range, the…
Q: Which vitamin deficiency is associated with high amounts of serine accumulation? A. Folic acid…
A: A nutrient is a substance or compound that helps an organism to grow, survive and reproduce. There…
Q: Use Seliwanoff's test to distinguish fructose and surcose. If not possible, provide a reason.
A: The Seliwanoffs test is a test that is used to distinguish between aldose and ketose sugar. Upon…
Q: Low density lipoproteins referred to as sdLDLs are moreatherogenic than large, buoyant LDLs.…
A: Lipoproteins are the biomolecules (proteins) formed by the conjugation of protein and lipid. They…
Q: In a test tube of starch, amylase, and Benedict's reagent, what color would result and does…
A: Carbohydrates are polyhydroxy aldehydes and ketones biomolecules that provide energy to the body on…
Q: As milk ages, bacteria that produces lactic acid increase in number. What will that do to the pH of…
A: Bacteria are single-celled organisms with a small size. Bacteria can be found nearly everywhere on…
Q: Why do animal fats and vegetable oils become rancid when exposed to moist warm air?
A: Rancidification is the process of complete or incomplete oxidation or hydrolysis of fats and oils…
Q: If you have tocopherol in a food what type of vitamin you are talking about? Suppose one person has…
A: Body mass index is a value derived from the mass and height of a person.
Q: Is it good to avoid added sugars and high-fructose corn syrup?
A: Sugar in our food comes either naturally or artificially. Naturally present sugars are those that…
Q: What conditions could result in the degradation of oils and fats during storage?
A: Lipids are macromolecules that are made up of carbon, hydrogen, and oxygen just like carbohydrates…
Q: Name two disaccharides and describe the digestion (hydrolysis) of these two disaccharides.
A: The organic compounds that are made up of carbon, hydrogen, and oxygen are called saccharides.…
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: Describe the consequences of the substitution of sugar for fat in processed food.
A: Processed food is any food that has been changed from the original form into new form by cooking,…
Q: Among the many eat-all-you-want-and-lose-weight diets that have been popular for a time is one that…
A: Diet is sum of the total food taken by a person of an organism. The word diet means the use of…
Q: Which products of fat hydrolysis would cause a change in pH of the whole milk sample? Why does a…
A: Food is the source of all the nutrients such as fats, proteins, vitamins, carbohydrates, and…
Q: Which of the following fat replacers can inhibit the absorption of fat-soluble -itamins? 1)…
A: Vitamins aid an individual body to develop and grow normally. The foremost way to take enough amount…
Q: Which of the following foods can someone who has lactoseintolerance eat?(a) ice cream(b) french…
A: Lactose intolerance is a condition where an individual cannot fully digest lactose, due to either…
Q: Which of the following foods has the greatest nutrient density? A. 8 fluid ounces of strawberry soda…
A: *strawberry soda contains about 0gms of protein and 49 g of carbohydrate. * Strawberry Yogurt…
Q: Which test can be used to differentiate the following pairs of carbohydrates? Explain why and why…
A: Molisch Test: The test is based on dehydration of the carbohydrate by sulfuric acid and produce an…
Q: The number of milligrams of KOH required to neutralize the free and combined fatty acid in one gram…
A: A carboxylic acid characterized by the presence of a long aliphatic chain is called the fatty acid…
Q: Does oxalic acid used to identify vitamin c in the fruits and vegetables? explain why
A: Oxalic acid is a compound that can be found in many different plants. It is also produced by the…
Q: What is the current recommendation for trans fat?
A: Trans fats are also called as trans unsaturated fatty acids. They are unsaturated fatty acids and…
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: Why can galactosemia be relieved by feeding an affected infant a formula containing sucrose as the…
A: Galactosemia is a genetic disorder that occurs due to mutation in the GALK1, GALT, and GALE genes.…
Q: Calculate the percentage of the total calories per serving that come from total fat. • Based on a…
A: To calculate this , divide a food / drinks calories from fat by total calories (this information…
Q: A typical multivitamin tablet can contain 2.0 mg of vitamin B2 (riboflavin), and the RDA is 0.0030…
A: The nursing process generally involves a number of approaches that aid in caring for a patient. The…
Q: If a urine sample from a patient gave a strongly positive test for both glucose and ketone bodies,…
A: High glucose level in urine: This physiological problem is associated with a person suffering from…
Q: Give three distinct test for fats that you will perform to distinguish fats from carbohydrates.
A: Foods are important source to obtain energy. The food components include carbohydrates, lipids,…
Q: The hydrolysis of starch was stopped when the iodine test no longer gave a blue color. Does this…
A: Starch is a complex carbohydrate, which is made up of amylose and amylopectin subunits. Since…
Q: While conducting an experiment of estimating the saponification value of fat, he observes that the…
A: Saponification reaction hydrolysis of Fats and oils occurs.
Q: A male athlete weighs 80kg. During an intensive training session, he needs to consume 136g proteins…
A: According to the Dietary Reference Intake report for macronutrients, a sedentary adult should…
Q: Why is it important that pepsin has optimal pH if approximately 3?
A: The stomach is the site for major digestion. The proteins are digested in the stomach. The…
He notices that the amount of KOH used by BLANK is less than that consumed by TEST when performing an experiment to estimate the saponification value of fat. What might be the underlying cause of this observation?
![](/static/compass_v2/shared-icons/check-mark.png)
Trending now
This is a popular solution!
Step by step
Solved in 2 steps
![Blurred answer](/static/compass_v2/solution-images/blurred-answer.jpg)
- 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. https://nam10.safelinks.protection.outlook.com/?url=https%3A%2F%2Fsmartlabel.kelloggs.com%2Fen_CA%2FProduct%2FIndex%2F00859162007606&data=05%7C01%7Ccagoldstone%40post.edu%7C5c810aba920742bceb4008daed908eaf%7C60e34a340d2d47d6b05c6f468fa4cfc6%7C0%7C0%7C638083502374021131%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C3000%7C%7C%7C&sdata=ULK4f3%2FxWLnZPww%2FDgN63V6ddjoupjsdnIRFPBxkt2w%3D&reserved=0…On the right is a diagram of plasma concentration of three metabolites: glucose, B- hydroxybutyrate, and free fatty acid of an experimental animal over weeks of starvation. 4. (a) Label the lines with the names of the three metabolites. Yellow: Red: 10 20 30 40 Blue: Days of starvation (b) What factor in the plasma binds to and transports free fatty acid (c) Where was B-hydroxybutyrate produced? Why it is produced? What are the purposes of producing it (d) How B-hydroxybutyrate is used as fuel in extrahepatic cells? Write down the reactions, enzymes, and cofactors (No need to elaborate on the TCA cycle). (e) How many ATP molecules or equivalent are generated after complete oxidation of one molecule of B-hydroxybutyrate? Show your calculations. Hint: You need to consider ATP consumption for bypassed steps that may normally yield or consume AT Plasma concentration (mM)How many moles of KOH is required per mole of fat in sapornification reactions?
- Many people who are lactose intolerant can eat yogurt, which is prepared from milk curdled by bacteria, without any digestive problems. Give a reason why this is possible. (Hint: Read the label on each of several yogurt containers. Do the ingredients make a difference?)Positive results for Benedict’s test range from green, yellow orange to red. How does the sugar concentration and Cu2O concentration cause this? I know Cu2O is red. Why is there a green or yellow color instead of just red or some kind of red?Which is the commonly occurring sugar in milk? Will the milk containing this sugar gives a positive result for the test " Detection of sugar in Milk"?
- Hemoglobin glycation (so named to distinguish it from glycosylation, which is the enzymatic transfer of glucose to a protein) is a non-enzymatic process that involves reaction of the N-terminal amino group of hemoglobin and glucose. The amount of glycated hemoglobin (GHB) is usually about 5% of total hemoglobin (and corresponds to a blood glucose concentration of 120 mg/100 mL). However, in people with untreated diabetes this value may be as high as 13%, which indicates an average blood level of about 300 mg/100 mL -dangerously high. One of the aims of insulin therapy is to maintain GHB values of about 7%. Draw a possible chemical scheme for the glycation of hemoglobin.Below is a simple set of weights obtained while immersing potato slices in various sugar solutions over 30 minutes. Please show all step by step calculation calculate the rate of weight change over this 30-minute period Write your answer in standard notation and use 3 digits past the decimal point - e.g. 0.005, 0.030. (Note that the last zero in an answer is considered to be a digit). 0.0 M sucrose = _______ 0.008_____________ g/min 0.4 M sucrose = _______ -0.013_____________ g/min 0.6 M sucrose = ________ -0.023g____________ g/min 0.8 M sucrose = ________-0.026____________ g/min 1.0 M sucrose = ________ -0.033____________ g/min Can i please have the step by step calculations Using the osmosis data in the question above, determine the percent weight change for each sucrose solution . Write your answer in standard notation and use 1 digit past the decimal point - e.g. 8.6. (Note that the last zero in the answer is considered to be a digit) 0.0 M sucrose = _________…Based on this video https://www.youtube.com/watch?v=rKng5-ij6kQ Provide a schematic diagram for the Benedict's test methodologies in determining the presence of carbohydrates. Also, give the basic principle for the test.
- 1) Draw a chromatogram depicting separation of proteins 1, 2, and 3 (protein #1, mw 30,000, protein #2, mw 60,000, and protein #3, mw 90,000). b)Indicate on the chromatogram in (a) where insulin would elute. Would insulin have total accessibility, some accessibility or no accessibility to the particle pores on this column? c)Referring to the size exclusion chromatogram in (a), indicate on the chromatogram where you would expect a molecule with a size of 40,000 to elute. Would you expect the molecule to be well resolved, somewhat resolved, or not resolved from the peak for protein #1?What are the results from these two tests? (catalase and bacitracin)How to explain that milk protein casein curdles (precipitates) during boiling if the milk is sour?