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- 1) If you mix a starch solution with freshly collected saliva and incubate it for 30 minutes at 37°C, will this mixture test positive for the IKI test? Why or why not? 2) If you mix a starch solution with saliva and incubate it for 30 minutes at 37°C, will this mixture test positive for the Benedict test? Why or why not? 3) Bile works as a biological emulsifier that emulsifies lipids in the small intestine. Emulsifiers are often used in the food industry. How can one tell if an oil and vinegar salad dressing has an emulsifier in it? 4) What are the products of the chemical digestion of triglycerides by pancreatic lipase? 5) What type of pH environment is most optimal for pepsin to digest proteins? 6) What is the difference between Pepsin and Pepsinogen? 7) Which of the following digestive enzymes is not present in the oral cavity? A) lipase B) amylase C) trypsin D) all of the above 8) Where is the enzyme lactase normally produced? A) intestine B) pancreas C) saliva D) stomach 9) Which…2. What sample shows a positive result with the Molisch Test? Why did this sample give a positive result? 3. What is the chemical basis of the Xanthoproteic Test? 4. Egg white and milk are used as antidotes for heavy metal poisoning. Explain. 5. According to advertisements, commercial shampoo or conditioner contains “protein." Suggest a test that could be done on the product to check this claim? Explain your answer.Based on this video: https://youtu.be/3PYdMaClUmw Observation Interpretation Test Tube 1 H2O2 + 1 piece uncooked potato + 1 mL H2O Test Tube 2 H2O2 + 1 piece cooked potato + 1 mL H2O Test Tube 3 H2O2 + 1 piece uncooked potato (cut into small pieces) + 1 mL H2O Test Tube 4 H2O2 + 1 piece uncooked potato + 1 mL vinegar
- Give one or two product of Milk and answer the following queston: look at the labels of the different milk preparations: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.How many grams each of 1% and 5% hydrocortisone ointments are required to prepare 30 grams of a 15% ointment? Answers A -F 7g of 1% ointment and 1 g of 5% ointment 3.75 g of 1% ointment and 26.25 g of 5% ointment C 30 g of 1% ointment and 4.29 g of 5% ointment D 7.5 g of 1% ointment and 22.5 g of 5% ointment E 22.5 g of 1% ointment and 7.5 g of 5% ointmentII. Tests for Lipids A. Bromine Test Table 3. Results for Bromine test. SAMPLE Ranking of the number of drops of Bromine Degree of unsaturation Oleic oil Coconut oil Soybean oil * Rank (1", 2nd, 3rd) – 1ª as the highest number of drops; 3d as the lowest number of drops ** minimal, moderate, highest B. Acrolein Test Table 4. Results for the Acrolein test. INFERENCE** SAMPLE Oleic oil Coconut oil Beef fat Egg yolk Pungent odor or no observable result * positive or negative for glycerol OBSERVATION c. Zak's Test Table 5. Results for Zak's test. SAMPLE OBSERVATION INFERENCE*. Oleic oil Coconut oil Egg yolk * Purple product or no observable result * positive or negative for cholesterol D. Saponification Table 6. Results for saponification. SAMPLE REMARKS* Soap suspension (Step 2) Purified soap (Step 3) Acid hydrolysis product of soap (Step 4) Rank (14, 2nd, 3rd) as to the estimated pH value -1 as the highest pH value; 3rd as the lowest pH value
- 1. write the equation for the reaction of the carbohydrate test with betadine.2. write down the equation for the protein test reaction with indicators of vinegar, salt3. write down the lipid correction equation with ingredients (celery, papaya, milk, hazelnut, carrots, margarine, oil, coconut milk, water)Look for just one product of Milk in the internet and answer the following queston: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.Look for two product of Milk in the internet and answer the following queston: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.
- An unknown sample was tested if there is a presence of lipid, after the test it shows that it is positive for translucent test, soluble with chloroform, didn’t produce a pungent odor in acrolein test, didn’t didn’t produce red color for Baudouin Test, and violet color disappears in Huble’s Test. What does it indicate? Explain for 6 sentencesAn unknown sample was tested if there is a presence of lipid, after the test it shows that it is positive for translucent test, soluble with chloroform, didn’t produce a pungent odor in acrolein test, didn’t produce red color for Baudouin Test, and violet color disappears in Huble’s Test. What is the unknown sample? Explain your answer.Procedure: 1. Prepare 5 test tubes. Place 1 ml of 1% starch and add 10 drops of saliva to each tube. Mix thoroughly. 2. Place the first tube in ice water, the 2nd tube leave at room temperature, the 3rd tube in 40°C , the 4th tube at 60°Cwater bath and the 5th tube boil for 2 minutes.. 3. Leave the 4 tubes in their respective temperatures for 30 minutes. The 4th tube allows to stand for 30 minutes after heating for 2 minutes. 4. Test the contents of each tube with iodine and benedict’s tests.