PLEASE ANSWER 5-8
1. protein
2.a type of globular protein
3.it is a carbohydrate
4.
The heating of every particle of milk or milk product to a specific temperature for a specified period of time without allowing recontamination of that milk or milk product during the heat treatment process.
PLEASE ANSWER 5-8 1. Casein is a type of proteln, lipid or carbohydrate? Circle one. 2. Albumin is a type of protein, lipid or carbohydrate? Circle one. 3. Lactose is a type of protein, lipid or...
Please help! (These are the instructions I had) 1) Preparation of K2[Cu(C2O4)2] 2H2O CuSO4•5H2O + 2K2C2O4•H2O → K2[Cu(C2O4)2]•2H2O + K2SO4 + 5H2O Heat a solution of 2.5g of potassium oxalate monohydrate in 12.5mL of water contained in a 50mL beaker (approx. 90°C). Heat 1.55g of copper sulfate pentahydrate in 3mL of water to about 90°C and add it rapidly, with vigorous stirring to the hot potassium oxalate solution. Set on the bench and allow to cool to room temperature then...
QUESTIONS TO ANSWER: Prepare a table of all chemicals used with the structure and purpose of each. Calculate the theoretical yield by finding limiting reactant of the experiment by converting reactants to product (remember to show all calculations used) Calculate the percent yield using the limiting reactant Calculate the Rf for triphenylmethanol. If there are two dots, determine which one is triphenylmethanol.. ( I did not provide data. Please let me know how I Would do this if I did)...
please find the purpse, Discussion, conclusion un 27 Phoenix June 20 8:10 PM a 35AEXPERIMENT 35A Triphenylmethanol PROCEDURE ether MgBr+ C-OH + MgBr(OH) OMgBr 0 Addct Addition of Benzophenone While the phenylmagnesium bromide solution is being heated and stirred under reflux, make a solution of 1.09 g benzophenone in 2 mL of anhrudrous ether in a 5-mL conical vial. Cap the vial until the reflux period is over. Once the Grignard reagent is cooled to room temperature, draw some of...
Need help, numbers 3-6 please show work. and fill out table of chemicals for all chemical used. calculate mmol in the table as well show work please and each of these must be listed in its own row. There are 10 column headings: IUPAC name OR common name, structure, CAS number (Chemical Abstract Service number) molecular mass, melting point (if applicable), boiling point (if applicable), solubility (in water, if applicable), density, amounts to be used in the experiment, and the...
lab report titration help please! additional images on lab report 3. Federal standards require that any commercial material called "vinegar" must contain as cast acetic acid. According to your results in question 4, does the vinegar sample you titrated meet the Federal standards? Explain why or why not. PART B: IDENTIFICATION OF AN UNKNOWN ACID DATA Molarity of NaOH used Mass of unknown acid used 0.050M 0.5989 14.43mc Average volume of NaOH used in the titration CALCULATIONS 1. Using the...
Exercise 2 Separation of a Mixture Based on Acid-Base Properties One purpose of this exercise is to learn how to use a separatory funnel to extract a single component away from other compounds in solution. To do so, we will apply the principles of solubility and acid-base behavior you’re seeing in class. One of the compounds is neutral in the acid-base sense. It has no ability to either donate or accept a proton from an aqueous solution, and will remain...
Separating a Mixture, Recrystallization, pre-lab assignment could you also explain why you chose that substance for the empty spaces and question marks EXPERIMENT 4 Pre-Lab Assignment Separating a Mixture, Recrystalliration Name Date 1. Complete the following flowchart which shows how to separate a mixture of sand, sodium chloride and acetanilide. Notice that after a separation process (a down arrow) the filtered solids are shown on the left and the filtrate (the liquid) is shown on the right. The terminal step...
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....
1) Write a Reaction equation using 4- aminobenzenesulfulfonic acid (aniline derivative) and 8-anilino-1-naphthalenesulfonic acid (coupling agent). Write the mechanism. SYNTHESIS OF AZO DYES INTRODUCTION Humans' love of color dates back almost to prehistoric times, yet it is not actually until the modern era that the full range of the rainbow has been accessible to the majority of people irn their clothes and other textiles. Ancient or medieval times have often been described as being quite splendid with their "tyrian purple"...
PREPARATION OF PHARMACEUTICALS - Fischer Esterification Reactions Q: Calculate the expected mass of both methyl salicylate and aspirin assuming 100% yield. EXPERIMENT7 PREPARATION OF PHARMACEUTICALS Fischer Esterification Reactions Almost 2500 years ago, physicians such as Hippocrates recommended that patients chew on the bark of the willow to alleviate pain. The active ingredient in willow bark was found to be salicin, a compound made of a molecule of salicyl alcohol bonded to a p-D-glucose molecule. In the stomach, the bond between...