10:57 Fri 27 May T. + 2. Using the diagrams of macromolecules write the corresponding number of each: amino acid Unsaturated protein fatty acid Glycerol Phospholipid. Saturated Adenine fatty acid Triphosphate B- Glucose ОН OH О OH NH₂ 4 2 3 C H-C-CH2SH Н H CH₂OH OH Н H 12 1 НО 5 8 НО OH OH OH CI 0 OH OH NH, 9 13 CI 6 H НО 10 CH OH Н H 10 OH H 14 О Н OH OH OH OH H OH О O-P-O-CH. 11 7 11 0 CH,OH Uy 0 ОН ОН ОН HO CH,OH OH CH -ОН CH-OH CH₂-OH 5 - 5 - 5 5-5- 15 76%

Furosine and lactulose are 2 Maillard reaction products that are monitored to indicate milk quality. Describe how they are formed (what chemical entities and reactions are involved)? What are the conditions that favour their formation? Why their formation can be used to indicate milk quality?

Chemistry Use the dropdown menu to indicate the reagent for the conversion of glucose to each of the following CHO H-OH COOH с. CH₂OH d. CHO H-OH H-OH н- H-OH HO-H НО HO-H H-OH -ОН H-OH H-OH H-OH COOH CH OH HO-H H-OH H-OH CH₂OH a. COOH H-OH HO-H b. c No Reaction Ob Ос HO-H Н OH H-OH COOH H-OH H-OH CH OH conversion to a [Select] conversion to b strong oxidizing agent conversion to c (Select] conversion to d✓ [Select] enzymes H2/catalyst strong oxidizing agent mild oxidizing agent Choose the letter for the correct reactant(s) or product(s). Я он +H_CNH2 - (at 25°C) -> ) и + сненин,

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