1. Explain why cornstarch is used for thickening. The explanation should connect to what you know about the structure of amylose and amylopectin.
Cornstarch is the endosperm of corn kernels that has been dried and ground. Corn starch is used as a thickening agent It is sometimes preferred over flour because it forms a translucent mixture, rather than an opaque one. As the starch is heated, the molecular chains unravel, allowing them to collide with other starch chains to form a mesh, thickening the liquid The thickening process is called gelatinization. Starch gelatinization is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water.Starch or amylum is a carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds. Starch consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin.
Straight chain amylose molecules tend to line up parallel to each other in solution. As the solution cools, there is less energy available to keep the molecules apart. The hydroxyl groups on parallel amylase molecules exert attractive forces and the molecules are pulled together which is known as gelatinization.
1. Explain why cornstarch is used for thickening. The explanation should connect to what you know...
Based on what you know about the structure of humic material (HM), explain why it is more likely that HM molecules in solution have net negative charge rather than net positive charge.
This question requires you to connect what you know of prokaryotes and eukaryotes and give your opinion based on what you know: Could prokaryotes use the mechanisms used by prokaryotes as well or not because the differences between their cells would preclude it? (This is the real question)
What is ANOVA and why should we know about this ?
Can the iodine test distinguish between amylose and amylopectin? What Would you look for? Can sucrose act as a reducing sugar? Explain your answer. In the acid-catalyzed hydrolysis of starch, how can you tell when the hydrolysis of starch is complete? Why does the test work this way? What is the monosaccharide that results at the end? Polysaccharides generally do not give a positive test with Fehling's solution. Why?
why you should know five things about capital gains tax? what is pro and con for each of them?
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please explain, why and which formula are used and explanation, thanks 1. what is the probability that five guests of a twenty-floor hotel all stay on different floors (no pair of them are on the same floor) if, a. Any guests can stay on any floor? b. Two smokers of the group must stay in four smoking floors and the rest must stay in sixteen non-smoking floors. 2. Two dice ( one black and one white) are rolled simultaneously five...
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please help with this assignment. this is animal nutrition. please explain why you put the answer you did and if you don't know the answer please don't guess. if you have a hunch, please state that. thanks in advance and I'll be sure to give a thumbs up. 21. By percent molecular weight lipids have the most: Carbon a. b. Hydrogen Oxygen d. Phosphorous C. None of these e. 22. Which of these two generally amounts to the greatest quantity...