In the following cases, suggest the food composition which is being analyzed by the method. Would the food composition measured be 'overestimated' or 'underestimated'? Explain your answer briefly.  (a.) Lowry method: the presence of reducing sugars;

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A:

Q: How many moles of KOH is  required per mole of fat in sapornification reactions?

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A: Given,

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Q: Describe the consequences of the substitution of sugar for fat in processed food.

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Q: Support or refute the following statement: Microbes cannot tolerate the low pH of the human stomach.

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