3. Diet Big Red soda contains citric acid, as shown in the ingredient list below, Carbonated Water, Citric Acid, Natural and Artificial Flavors, Sucralose, Sodium Benzoate, Caffeine, Malic Acid, Red 40, Acesulfame Potassium, Phosphoric Acid, and Acacia Gum What are two obvious reasons that we did not try to determine the citric acid content in a "flat" sample of Diet Big Red soda?

3. Diet Big Red soda contains citric acid, as shown in the ingredient list below, Carbonated Water, Citric Acid, Natural and Artificial Flavors, Sucralose, Sodium Benzoate, Caffeine, Malic Acid, Red 40, Acesulfame Potassium, Phosphoric Acid, and Acacia Gum What are two obvious reasons that we did not try to determine the citric acid content in a "flat" sample of Diet Big Red soda?

Human Biology (MindTap Course List)

11th Edition

ISBN:9781305112100

Author:Cecie Starr, Beverly McMillan

Publisher:Cecie Starr, Beverly McMillan

Chapter2: Chemistry Of Life

Section: Chapter Questions

Problem 1CT: The pH of black coffee is 5, and that of milk of magnesia is 10. Is the coffee twice as acidic as...

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3. Compute for the amount of each component of KCN broth if you were to prepare 280 ml. Express your answers using two decimal places. Follow this format in typing your answers: answerabbreviated unit (e.g. 3.00 g, 0.75 ml, 10.25 mg): Components Amount per liter Polypeptone 3.0 g N22HPO4 5.64 g (Available as NazHPO4 · 7H2O*) Monopotassium phosphate 0.225 g Sodium chloride 0.5% KCN 0.075 g (Available as 10,000 ppm solution) *MW (g/mol): Na-23; P-31; H-1; 0-16 3.3. Monopotassium phosphate /r
1) Based on the composition of fatty acids present in each TAG , predict which TAG (X, Y or Z)has the highest melting point. 2) Based on the composition of fatty acids present in each TAG , predict which TAG (X, Y or Z)you would expect to be a liquid (oil) at room temperature. 3) Based on the composition of fatty acids present in each TAG , predict which TAG (X, Y or Z) you would expect to be solid (fat) at room temperature. 4) Complete hydrogenation of TAG (Y) above would yield a TAG of what fatty acid composition? Enumerate the fatty acid composition with the corresponding percentage. 5) Would the hydrogenation product of TAG (Y) be more like the hydrogenation product of TAG (X) or of TAG (Z)?
1. a. Explain why the melting point of palmitic acid (16 carbons, no double bonds) is slightly lower thanthat of stearic acid (18 carbons, no double bonds). Explain why the melting point of oleic acid (18carbons, one double bond) is lower than that of stearic acid b. A mixture of lipids containing phosphatidic acid, cholesterol, testosterone, phosphatidylserine, andphosphatidylethanolamine was applied to a hydrophobic interaction chromatography column. Thecolumn was washed with a high salt buffer, and the lipids were then eluted with decreasing saltconcentrations. In what order would the lipids be eluted from the column? Explain your answer.
5. We have 100 mL of 5X TBE (Tris/Borate/EDTA) solution and need to make 1 L of 2X solution. Solid compounds also exist for each of these materials. The molecular weight of Tris is 157.60; Borate has molecular weight of 58.80 and EDTA has a molecular weight of 292.44. a) What is the stock concentration? b) What is the final concentration? c) What is the starting volume? d) What is the final volume? e) Write out the equation used to solve this. Show all your work. Are we able to make a solution using this dilution method using are starting materials? If not, propose another way to make the desired concentration and volume of the solution. Show your work.
12 A Aa v AaBbCcDc AaBbCcDdEe AaBbCcDdE AaBbCcDdE Uv ab x, x A A v 三三三=|這、| 4、 Caption Emphasis Heading 1 Heading 3 Q2. Complete the table below with a tick to show which of the following statements describe the molecules. Statement Alpha glucose Fatty acid Amino Nucleotide acid A hexose sugar Insoluble in water Formed by condensation reactions Contain the elements, C, H and Contains the element, N Has a carboxyl group, -COOH Forms polypeptides >
3. Compute for the amount of each component of KCN broth if you were to prepare 280 ml. Express your answers using two decimal places. Follow this format in typing your answers: answerabbreviated unit (e.g. 3.00 g, 0.75 ml, 10.25 mg): Components Amount per liter Polypeptone 3.0 g NazHPO4 5.64 g (Available as NazHPO4 · 7H2O*) Monopotassium phosphate 0.225 g Sodium chloride 0.5% KCN 0.075 g (Available as 10,000 ppm solution) *MW (g/mol): Na-23; P-31; H-1; O-16 3.4. Sodium chloride (
3. Compute for the amount of each component of KCN broth if you were to prepare 280 ml. Express your answers using two decimal places. Follow this format in typing your answers: answerabbreviated unit (e.g. 3.00 g, 0.75 ml, 10.25 mg): Components Amount per liter Polypeptone 3.0 g NazHPO4 5.64 g (Available as NazHPO4 · 7H2O*) Monopotassium phosphate 0.225 g Sodium chloride 0.5% KCN 0.075 g (Available as 10,000 ppm solution) *MW (g/mol): Na-23; P-31; H-1; 0-16 3.5. KCN ("
Table 2. Volume of BSA, protein content, and absorbance readings of reference solutions Solution Volume of BSA standard solution (μL) Protein content(μg/mL) Absorbance value At 595 nm 1 0 0 0 2 10 1 0.022 3 30 3 0.065 4 50 5 0.106 5 70 7 0.178 6 100 10 0.299 7 120 12 0.380 Make a graph by plotting the absorbance values versus the BSA protein content (in μg) for theseven reference solutions. When constructing the graph, be…
3. Following are the melting points of 18-carbon fatty acid Stearic acid Oleic acid Linoleic acid 70 °C 13.4 °C -5.0 °C Linolenic acid -11.0 °C Answer following: a: What do you mean by the melting point of lipids? and name the following b: What could be the reason for the differences in melting point?
1. Melting point: what happens when the carbon chain length of fatty acids become shorter? increased melting point decrease melting point no change 2. Why do lipids with long chain fatty acids have lower saponification value? they are linear in structure, thus it is difficult to saponify they have lower number of carboxyl group per 1 gram of sample they require less amount of KOH during titration they require less HCL during back titration 3. Halogenation depends on which concept? presence of double bond in the glycerol portion presence of double bond in the fatty acid portion presence of carboxylic acid groups reactivity of potassium ions
Succinic acid is produced by Actinobacillus succinogenes with the following medium composition (g/L): glucose, 50; yeast extract, 5; NaCl, l; Na2HPO4, 0.3; NaH2PO4, 1.4; K2HPO4, 1.5; MgC12.6H20, 0.2; CaC12.2H20, 0.23. The pH is controlled and maintained at 3.63. Estimate the range of upper limit, if 0.8% of deadband is applied. With a schematic diagram, explain how to maintain the pH throughout the fermentation process.
1. Identify the encircled functional group (hydroxyl, carbonyl, amino, carboxyl). HO HO a) c) =6 H3C НО g H3C eo HU H3C HQ S penicillin Qo O pyruvate CH CH OH Cholesterol Epinephrine CH3 NH O N CH3 CH3 b) f d) CH3 CH₂ CH₂ CH3 CH CH₂ CH CH3 OH NH₂ H H-C-OH HO-C-H H-C-OH H-C-OH CH₂OH