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Which of the following acids is responsible for the sour taste of yogurt? acetic citric lactic...
Which of the following is a characteristic of bases? o taste sour O feel slippery O...
Which of the following is a characteristic of bases? o taste sour O feel slippery O higher than OH concentration O creates hydrogen gases when exposed to reactive metals QUESTION 38 A buffer: O resists changes in pH when small amounts of a strong acid or a strong base are added. o can be made up of a weak acid and its conjugate base. can be made up of a weak base and its conjugate acid. All three of the...
What is the answer for 11, 12, and 14? and please show how you calculate it!...
What is the answer for 11, 12, and 14? and please show how you
calculate it!
11). (4 pts) What is the approximate degree of dissociation of a 0.5 M solution of butyric acid? 10g LHT Butyric acid is responsible for the odor in rancid butter and has a pKa of 4.82. 109ci.61x(0 A) 0.55 % B)4.5 % C) 5.5 % D) 99.9% E) None of these choices are correct. 12). (4 pts) has a pH of 1.9. What is...
Which precursors can be used to make glucose in gluconeogenesis? amino acids, pyruvate, lactic acid, and...
Which precursors can be used to make glucose in gluconeogenesis? amino acids, pyruvate, lactic acid, and fatty acids b. amino acids, pyruvate, and fatty acids amino acids, pyruvate, lactic acid, and glycerol d. pyruvate, lactic acid, glycerol, and fatty acids & a. C. is the biosynthetic pathway that assembles glucose into branch chains of 9. glycogen Glycolysis b. Gluconeogenesis Glycogenolysis d. Glycogenesis a. c. 10. Which hormone favors anabolic metabolic pathways? a. insulin b. glucagon c. cortisol d. epinephrine 11....
Which volatile fatty acids produced by microbial fermentation are ketogenic? O propionic o butyric acetic o...
Which volatile fatty acids produced by microbial fermentation are ketogenic? O propionic o butyric acetic o lactic
Which of the following statements regarding acids is incorrect? Multiple Choice An acid will react with...
Which of the following statements regarding acids is incorrect? Multiple Choice An acid will react with an active metal. An acid is a substance that will change the color of blue litmus paper. О An acid is a substance that would taste sour. An acid is a substance that produces hydrogen ions, H. (or H30) in aqueous solution. An acid is always a strong electrolyte.
Can someone help with the 4 POST LAB questions thanks Carboxylic Acids and Esters acid). like...
Can someone help with the 4 POST LAB questions thanks
Carboxylic Acids and Esters acid). like citric acid. Face crearboxyl the name implies, a Carbexylic Aclds A salad dressing made of The sour taste of fruits such as lemons is due to the presence of acids like citric acid. tcarboxyl a-hydroxy acids such functional group - that is, a carbonyl group attached to a hydroxyl group. AS dicarboxylic acid carboxylic acid of benzene is called benzoic acid (Figure 1). oil...
1. Which acids are monoprotic in the list below? A. acetic (HC2H2O2) C. phosphoric (H3PO4) E....
1. Which acids are monoprotic in the list below? A. acetic (HC2H2O2) C. phosphoric (H3PO4) E. oxalic (H2C204) G. carbonic (H2CO3) I hydroiodic (HI) K. sulfurous (H2SO3) B. sulfuric (H2SO4) D. nitric (HNO3) F. nitrous (HNO2) H. hydrofluoric (HF) J. periodic (HIO) L. hypochlorous (HCIO) 3. Which solution is more acidic, 0.10 Macetic acid or a mixture of 0.10 M acetic acid and 0.10 M sodium acetate?
Food Microbiology Purpose To utilize the process of fermentation to make yogurt To describe organisms responsible...
Food Microbiology Purpose To utilize the process of fermentation to make yogurt To describe organisms responsible for food borne illnesses and summarize a recent outbreak Introduction Microorganisms have been used for centuries for food preservation and to improve or change its taste. Evidence exists that yogurt, which is milk fermented by bacteria, has been around for over 4000 years. Today, many of the foods we eat are the result of microorganisms acting on foods for a specific and desired effect....
Classify the following advantages and disadvantages of fermentation In situations where sustained energy is needed, rapid...
Classify the following advantages and disadvantages of fermentation In situations where sustained energy is needed, rapid bursts of energy are Essential to the food and drink industry instead provided and oxygen levels as it is responsible for yogurt, alcoholic are depleted beverages, cheese, and sauerkraut Does not enter citric acid cycle or the electron transport chain so less ATP is produced Toxic to cells as it causes pH changes Essential to the chemical Industry as it is responsible for the...
Which of the following weak acids and is salt could you use to make a buffer...
Which of the following weak acids and is salt could you use to make a buffer solution with a pH of 3.00? acetic acid/sodium acetate Ka - 1.8 x 10-5 hydrocyanic acid/sodium cyanide Ka - 4.9 x 10-10 phosphoric acid/sodium dihydrogen phosphate Ka - 7.5 x 10-3 Carbonic acid/sodium bicarbonate Ka = 4.3 x 10?
Which of the following is a characteristic of bases? o taste sour O feel slippery O higher than OH concentration O creates hydrogen gases when exposed to reactive metals QUESTION 38 A buffer: O resists changes in pH when small amounts of a strong acid or a strong base are added. o can be made up of a weak acid and its conjugate base. can be made up of a weak base and its conjugate acid. All three of the...
What is the answer for 11, 12, and 14? and please show how you
calculate it!
11). (4 pts) What is the approximate degree of dissociation of a 0.5 M solution of butyric acid? 10g LHT Butyric acid is responsible for the odor in rancid butter and has a pKa of 4.82. 109ci.61x(0 A) 0.55 % B)4.5 % C) 5.5 % D) 99.9% E) None of these choices are correct. 12). (4 pts) has a pH of 1.9. What is...
Which precursors can be used to make glucose in gluconeogenesis? amino acids, pyruvate, lactic acid, and fatty acids b. amino acids, pyruvate, and fatty acids amino acids, pyruvate, lactic acid, and glycerol d. pyruvate, lactic acid, glycerol, and fatty acids & a. C. is the biosynthetic pathway that assembles glucose into branch chains of 9. glycogen Glycolysis b. Gluconeogenesis Glycogenolysis d. Glycogenesis a. c. 10. Which hormone favors anabolic metabolic pathways? a. insulin b. glucagon c. cortisol d. epinephrine 11....
Which volatile fatty acids produced by microbial fermentation are ketogenic? O propionic o butyric acetic o lactic
Which of the following statements regarding acids is incorrect? Multiple Choice An acid will react with an active metal. An acid is a substance that will change the color of blue litmus paper. О An acid is a substance that would taste sour. An acid is a substance that produces hydrogen ions, H. (or H30) in aqueous solution. An acid is always a strong electrolyte.
Can someone help with the 4 POST LAB questions thanks
Carboxylic Acids and Esters acid). like citric acid. Face crearboxyl the name implies, a Carbexylic Aclds A salad dressing made of The sour taste of fruits such as lemons is due to the presence of acids like citric acid. tcarboxyl a-hydroxy acids such functional group - that is, a carbonyl group attached to a hydroxyl group. AS dicarboxylic acid carboxylic acid of benzene is called benzoic acid (Figure 1). oil...
1. Which acids are monoprotic in the list below? A. acetic (HC2H2O2) C. phosphoric (H3PO4) E. oxalic (H2C204) G. carbonic (H2CO3) I hydroiodic (HI) K. sulfurous (H2SO3) B. sulfuric (H2SO4) D. nitric (HNO3) F. nitrous (HNO2) H. hydrofluoric (HF) J. periodic (HIO) L. hypochlorous (HCIO) 3. Which solution is more acidic, 0.10 Macetic acid or a mixture of 0.10 M acetic acid and 0.10 M sodium acetate?
Classify the following advantages and disadvantages of fermentation In situations where sustained energy is needed, rapid bursts of energy are Essential to the food and drink industry instead provided and oxygen levels as it is responsible for yogurt, alcoholic are depleted beverages, cheese, and sauerkraut Does not enter citric acid cycle or the electron transport chain so less ATP is produced Toxic to cells as it causes pH changes Essential to the chemical Industry as it is responsible for the...
Which of the following weak acids and is salt could you use to make a buffer solution with a pH of 3.00? acetic acid/sodium acetate Ka - 1.8 x 10-5 hydrocyanic acid/sodium cyanide Ka - 4.9 x 10-10 phosphoric acid/sodium dihydrogen phosphate Ka - 7.5 x 10-3 Carbonic acid/sodium bicarbonate Ka = 4.3 x 10?
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