quantitatively measure the concentration of carbohydrates
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How can the Benedict’s be extended to quantitatively measure the concentration of carbohydrates?
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- https://www.youtube.com/watch?v=rKng5-ij6kQ Provide a schematic diagram for the Seliwanoff’s test methodologies in determining the presence of carbohydrates. Also, give the basic principle for the test. (not a graded question, video is very brief)Based on this video https://www.youtube.com/watch?v=rKng5-ij6kQ Provide a schematic diagram for the Seliwanoff’s test methodologies in determining the presence of carbohydrates. Also, give the basic principle for the test.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. (this is not a graded question)
- 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.Explain these results. Why did glucose result in the highest rate? Why did sucrose result in a lower rate than fructose, and starch even lower? Recall that sucrose is a disaccharide composed of glucose and fructose, and that starch is a polysaccharide composed of many glucose molecules.What are reducing sugars? Why are monosaccharides considered as reducing sugars? Which qualitative tests can help you determine the presence of these reducing sugars and the principle behind it?
- Is it somehow possible to generate carbohydrate from non-carbohydrate? If yes, how and if no, why?Caloric Value of Food Molecules is: Carbohydrate(4), Protein (9) and fat (4) Carbohydrate(4), Protein (9) and fat (9) Carbohydrate(9), Protein (4) and fat (4) Carbohydrate(4), Protein (4) and fat (9) Please attempt.What are reducing sugars? Why are monosaccharides considered as reducing sugars? Which qualitative tests can help you determine the presence of these reducing sugars and the principle behind it? (Qualitative Tests for Carbohydrates)
- What is rancidity? What is the difference between hydrolytic and oxidative rancidity?Based on this video https://www.youtube.com/watch?v=rKng5-ij6kQ Provide a schematic diagram for the Molish ’s test methodologies in determining the presence of carbohydrates. Also, give the basic principle for the test.While conducting an experiment of estimating the saponification value of fat, he observes that the volume of KOH consumed by BLANK is lower than that of TEST. What could be the possible reason for this observation?