Answered: how you would change your procedures to…

Chemistry

10th Edition

ISBN:9781305957404

Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Chapter1: Chemical Foundations

Section: Chapter Questions

Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...

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1. how you would change your procedures to obtain the most efficient method for testing your pipetting. Would this be different for pipetting oil compared with water? 2. Do you think that the ripeness of the banana might affect the outcome of the practical? What made you come to this conclusion? 3. Do you think that the amount of banana weighed out was important and why? 4. Is the mobile phase used here hydrophilic or hydrophobic? Why is it relevant to separation of sugars? 5. What would happen if the samples that were applied to the chromatography paper were placed below the level of the developing solution? 6. In some cases, the development front was not parallel to the initial line where the sugar samples were applied. How would the RF values be determined and would they be valid? 7. Determine the most likely sugars to be present in the ripe banana and the most likely sugar to be your unknown based on the RF values. 8. What is the underlying principle for the colour change when Benedict's reagent is mixed with a reducing sugar? (Your explanation here only needs to be brief, but mention the reaction that takes place and the functional groups involved) 9. Which sugar(s) are non-reducing sugars? 10. What is the main structural feature of the identified non-reducing sugar(s) that differentiates them from reducing sugars? Illustrate this by drawing the structures of specific sugars. 11. What is the underlying principle for osazone formation? 12. Can you see an osazone crystal of sucrose? 13. Based on the crystal structures, what sugar(s) is your unknown likely to be?

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