EBK GENERAL, ORGANIC, AND BIOLOGICAL CH
7th Edition
ISBN: 9780100853188
Author: STOKER
Publisher: YUZU
expand_more
expand_more
format_list_bulleted
Concept explainers
Question
Chapter 16, Problem 16.67EP
(a)
Interpretation Introduction
Interpretation:
The
(b)
Interpretation Introduction
Interpretation:
The carboxylic acid which has salts that are used as food preservatives to inhibit yeast and mold growth in dairy products has to be given.
(c)
Interpretation Introduction
Interpretation:
The carboxylic acid which has salts that are used as food preservatives to inhibit yeast and mold growth in dried fruits has to be given.
(d)
Interpretation Introduction
Interpretation:
The carboxylic acid which has salts that are used as food preservatives to inhibit yeast and mold growth in cheese spreads has to be given.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solution
Students have asked these similar questions
Which of the following beverages provides protein, unsaturated fatty acids, calcium, and usually vitamin D?
A. Soy milk
B. Green tea
C. Low-fat milk
D. Rice milk
What are the 2 ways of production that will allow a product to be classified as an essential oil?: (Select all that apply)
Choose at least one answer.
a. hot pressed
b. vacuum distilled
c. steam distilled
d. cold pressed
Which of the following substances aren't phenolics?
a.
lignin
b.
isoflavones
c.
isoflavones
d.
alkaloids
e.
anthocyanins
Chapter 16 Solutions
EBK GENERAL, ORGANIC, AND BIOLOGICAL CH
Ch. 16.1 - Prob. 1QQCh. 16.1 - Prob. 2QQCh. 16.1 - Prob. 3QQCh. 16.1 - Prob. 4QQCh. 16.1 - Prob. 5QQCh. 16.2 - Prob. 1QQCh. 16.2 - Prob. 2QQCh. 16.2 - Prob. 3QQCh. 16.2 - Prob. 4QQCh. 16.2 - Prob. 5QQ
Ch. 16.3 - Prob. 1QQCh. 16.3 - Prob. 2QQCh. 16.3 - Prob. 3QQCh. 16.4 - Prob. 1QQCh. 16.4 - Prob. 2QQCh. 16.4 - Prob. 3QQCh. 16.5 - Prob. 1QQCh. 16.5 - Prob. 2QQCh. 16.5 - Prob. 3QQCh. 16.6 - Prob. 1QQCh. 16.6 - Prob. 2QQCh. 16.7 - Prob. 1QQCh. 16.7 - Prob. 2QQCh. 16.7 - Prob. 3QQCh. 16.8 - Prob. 1QQCh. 16.8 - Prob. 2QQCh. 16.8 - Prob. 3QQCh. 16.8 - Prob. 4QQCh. 16.9 - Prob. 1QQCh. 16.9 - Prob. 2QQCh. 16.10 - Prob. 1QQCh. 16.10 - Prob. 2QQCh. 16.11 - Prob. 1QQCh. 16.11 - Prob. 2QQCh. 16.11 - Prob. 3QQCh. 16.12 - Prob. 1QQCh. 16.12 - Prob. 2QQCh. 16.12 - Prob. 3QQCh. 16.12 - Prob. 4QQCh. 16.13 - Prob. 1QQCh. 16.13 - Prob. 2QQCh. 16.14 - Prob. 1QQCh. 16.14 - Prob. 2QQCh. 16.14 - Prob. 3QQCh. 16.15 - Prob. 1QQCh. 16.15 - Prob. 2QQCh. 16.15 - Prob. 3QQCh. 16.16 - Prob. 1QQCh. 16.16 - Prob. 2QQCh. 16.16 - Prob. 3QQCh. 16.17 - Prob. 1QQCh. 16.17 - Prob. 2QQCh. 16.18 - Prob. 1QQCh. 16.18 - Prob. 2QQCh. 16.18 - Prob. 3QQCh. 16.19 - Prob. 1QQCh. 16.19 - Prob. 2QQCh. 16.19 - Prob. 3QQCh. 16.19 - Prob. 4QQCh. 16.20 - Prob. 1QQCh. 16.20 - Prob. 2QQCh. 16.20 - Prob. 3QQCh. 16.20 - Prob. 4QQCh. 16 - Prob. 16.1EPCh. 16 - Prob. 16.2EPCh. 16 - Prob. 16.3EPCh. 16 - Prob. 16.4EPCh. 16 - Prob. 16.5EPCh. 16 - Prob. 16.6EPCh. 16 - Prob. 16.7EPCh. 16 - Prob. 16.8EPCh. 16 - Prob. 16.9EPCh. 16 - Prob. 16.10EPCh. 16 - Prob. 16.11EPCh. 16 - Prob. 16.12EPCh. 16 - Prob. 16.13EPCh. 16 - Prob. 16.14EPCh. 16 - Prob. 16.15EPCh. 16 - Prob. 16.16EPCh. 16 - Prob. 16.17EPCh. 16 - Prob. 16.18EPCh. 16 - Prob. 16.19EPCh. 16 - Prob. 16.20EPCh. 16 - Prob. 16.21EPCh. 16 - Prob. 16.22EPCh. 16 - Prob. 16.23EPCh. 16 - Prob. 16.24EPCh. 16 - Prob. 16.25EPCh. 16 - Prob. 16.26EPCh. 16 - Prob. 16.27EPCh. 16 - Prob. 16.28EPCh. 16 - Prob. 16.29EPCh. 16 - Prob. 16.30EPCh. 16 - Prob. 16.31EPCh. 16 - Prob. 16.32EPCh. 16 - Prob. 16.33EPCh. 16 - Prob. 16.34EPCh. 16 - Prob. 16.35EPCh. 16 - Prob. 16.36EPCh. 16 - Prob. 16.37EPCh. 16 - Prob. 16.38EPCh. 16 - Prob. 16.39EPCh. 16 - Prob. 16.40EPCh. 16 - Determine the maximum number of hydrogen bonds...Ch. 16 - Prob. 16.42EPCh. 16 - Prob. 16.43EPCh. 16 - Prob. 16.44EPCh. 16 - Prob. 16.45EPCh. 16 - Prob. 16.46EPCh. 16 - Prob. 16.47EPCh. 16 - Prob. 16.48EPCh. 16 - Prob. 16.49EPCh. 16 - Prob. 16.50EPCh. 16 - Prob. 16.51EPCh. 16 - Prob. 16.52EPCh. 16 - Prob. 16.53EPCh. 16 - Prob. 16.54EPCh. 16 - Prob. 16.55EPCh. 16 - Prob. 16.56EPCh. 16 - Give the IUPAC name for each of the following...Ch. 16 - Give the IUPAC name for each of the following...Ch. 16 - Prob. 16.59EPCh. 16 - Give the common name for each of the carboxylic...Ch. 16 - Prob. 16.61EPCh. 16 - Write a chemical equation for the preparation of...Ch. 16 - Prob. 16.63EPCh. 16 - Prob. 16.64EPCh. 16 - Prob. 16.65EPCh. 16 - Prob. 16.66EPCh. 16 - Prob. 16.67EPCh. 16 - Prob. 16.68EPCh. 16 - Prob. 16.69EPCh. 16 - Prob. 16.70EPCh. 16 - Prob. 16.71EPCh. 16 - Prob. 16.72EPCh. 16 - Prob. 16.73EPCh. 16 - Prob. 16.74EPCh. 16 - Prob. 16.75EPCh. 16 - Prob. 16.76EPCh. 16 - Prob. 16.77EPCh. 16 - Prob. 16.78EPCh. 16 - Prob. 16.79EPCh. 16 - Prob. 16.80EPCh. 16 - Prob. 16.81EPCh. 16 - Prob. 16.82EPCh. 16 - Prob. 16.83EPCh. 16 - Prob. 16.84EPCh. 16 - Prob. 16.85EPCh. 16 - Prob. 16.86EPCh. 16 - Prob. 16.87EPCh. 16 - Prob. 16.88EPCh. 16 - Prob. 16.89EPCh. 16 - Prob. 16.90EPCh. 16 - Prob. 16.91EPCh. 16 - Prob. 16.92EPCh. 16 - Assign an IUPAC name to each of the following...Ch. 16 - Prob. 16.94EPCh. 16 - Prob. 16.95EPCh. 16 - Prob. 16.96EPCh. 16 - Prob. 16.97EPCh. 16 - Prob. 16.98EPCh. 16 - Prob. 16.99EPCh. 16 - Prob. 16.100EPCh. 16 - How many carbon atoms are present in a molecule of...Ch. 16 - Prob. 16.102EPCh. 16 - Prob. 16.103EPCh. 16 - Prob. 16.104EPCh. 16 - Prob. 16.105EPCh. 16 - Prob. 16.106EPCh. 16 - Prob. 16.107EPCh. 16 - Prob. 16.108EPCh. 16 - Prob. 16.109EPCh. 16 - Prob. 16.110EPCh. 16 - Prob. 16.111EPCh. 16 - Prob. 16.112EPCh. 16 - Prob. 16.113EPCh. 16 - Prob. 16.114EPCh. 16 - Prob. 16.115EPCh. 16 - Prob. 16.116EPCh. 16 - Prob. 16.117EPCh. 16 - Prob. 16.118EPCh. 16 - Prob. 16.119EPCh. 16 - Prob. 16.120EPCh. 16 - Prob. 16.121EPCh. 16 - Prob. 16.122EPCh. 16 - Prob. 16.123EPCh. 16 - Prob. 16.124EPCh. 16 - Prob. 16.125EPCh. 16 - Prob. 16.126EPCh. 16 - Prob. 16.127EPCh. 16 - Prob. 16.128EPCh. 16 - Prob. 16.129EPCh. 16 - Prob. 16.130EPCh. 16 - Prob. 16.131EPCh. 16 - Prob. 16.132EPCh. 16 - Prob. 16.133EPCh. 16 - Prob. 16.134EPCh. 16 - Prob. 16.135EPCh. 16 - Prob. 16.136EPCh. 16 - Prob. 16.137EPCh. 16 - Prob. 16.138EPCh. 16 - Prob. 16.139EPCh. 16 - Prob. 16.140EPCh. 16 - Prob. 16.141EPCh. 16 - Prob. 16.142EPCh. 16 - Prob. 16.143EPCh. 16 - Prob. 16.144EPCh. 16 - Prob. 16.145EPCh. 16 - Prob. 16.146EPCh. 16 - Prob. 16.147EPCh. 16 - Prob. 16.148EPCh. 16 - Draw a condensed structural formula for the...Ch. 16 - Prob. 16.150EPCh. 16 - Prob. 16.151EPCh. 16 - Prob. 16.152EPCh. 16 - Prob. 16.153EPCh. 16 - Prob. 16.154EPCh. 16 - Prob. 16.155EPCh. 16 - Prob. 16.156EPCh. 16 - Prob. 16.157EPCh. 16 - Prob. 16.158EPCh. 16 - Prob. 16.159EPCh. 16 - Prob. 16.160EPCh. 16 - Prob. 16.161EPCh. 16 - Prob. 16.162EPCh. 16 - Prob. 16.163EPCh. 16 - Prob. 16.164EP
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, biology and related others by exploring similar questions and additional content below.Similar questions
- Explain why egg whites and milk are used as antidotes for heavy metal poisoning.arrow_forwardWhat mineral enhances the ability of insulin to transport glucose? A. Iodine B. Choline C. Maganese D. Chromiumarrow_forwardBile salts are synthesized from: a. Cholesterol b. Prostaglandin c. Triacylglycerol d. Ceramidearrow_forward
- Choose the product(s) for the hydrogenation of corn oil. Check all that apply. a. ethylene glycol b. glycerol c. a more saturated fat d. linoleic acidarrow_forwardThe hydrolysis of proteins yields A. esters B. organic acids C. amino acids D. formic acidsarrow_forwardA mixture containing glutamic acid, arginine, phenylalanine and valine was subjected to anion exchange chromatography at pH 7.0. Which of the amino acids interacted with the resin (anion exchanger) and last to be eluted with a buffer of decreasing pH? A. Glu B. Val C. Phe D. Argarrow_forward
- The label on Vodka says that it is 40% ABV (alcohol by volume). In comparison, red wine contains 10% ABV (alcohol by volume). From this information I can conclude that: a. the potatoes from which vodka is made contain more carbohydrates to produce alcohol than do wine grapes b. the yeast made to produce vodka must not be killed by concentrations of alcohol above 10-15% ABV c. the alcohol in vodka is concentrated by distillation after fermentation d. vodka is made by letting water evaporate after fermentation e. vodka has fewer calories in 1.5 oz serving than a 6 oz serving of wine.arrow_forward. 2arrow_forwardThe USDA "Organic" seal on a product indicates that the food contains at least 95% organic ingredients? A. True B. Falsearrow_forward
- Which molecule is responsible for the blue color in blue essential oils? Choose one answer. a. chamazulene, C15 H16 b. proazulene, C15 H20 c. chamazulene, C14 H16 d. proazulene, C16 H20arrow_forwardWhy egg whites and milks are used as antidotes for heavy metal poisoning?arrow_forwardThe function of cellulases in food processing is: A. to improve texture b. Increase the content of fermentable sugars c. Hydrolyze the cell wall of the seeds d. scalded monitor e. Avoid crystallization of lactosearrow_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
Essentials of Pharmacology for Health ProfessionsNursingISBN:9781305441620Author:WOODROWPublisher:Cengage
Concepts of BiologyBiologyISBN:9781938168116Author:Samantha Fowler, Rebecca Roush, James WisePublisher:OpenStax College
Essentials of Pharmacology for Health Professions
Nursing
ISBN:9781305441620
Author:WOODROW
Publisher:Cengage
Concepts of Biology
Biology
ISBN:9781938168116
Author:Samantha Fowler, Rebecca Roush, James Wise
Publisher:OpenStax College