Chose the incorrect statement from below. Select one: O a. Protein stability and subsequently bentonite dosage is dependent on pH. O b. Protein stability increases with increasing alcohol content. Successful bentonite fining requires regular bench testing as protein content can vary by wine variety and season etc. С. d. The over addition of bentonite fining agent can strip the wine of important flavour and aroma compounds.
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- Fill up the table below. For inferences, indicate the identity of the macronutrient being tested in milk Chemical Test Observations Inferences a. Phenolphthalein test b. Biuret Test c. Molisch Test Film Formation What is observed during boiling of milk? Explain your observation and identify the milk component that was formed. Separation of Casein and Whey 3.1 What is observed during the addition of acetic acid in milk? Explain your observations by identifying the milk components that were formed. 3.2 Fill up the table below to summarize the confirmatory test for casein and whey. Test Sample Filtrate Residue / Precipitate Milk Component Reagents Observations Inferences 3.3 Give the function or importance of casein and whey. Test for Milk Fat Briefly describe how milk fat is being tested?. List whether each of the following substances was positive or negative for reducing sugar, as indicated by the Benedict's test. a. Corn syrup (1 point) b. Table sugar (1 point) c. Water (1 point) d. Unknown 1 (1 point) e. Unknown 2 (1 point) f. Unknown 3 (1 point) g. Unknown 4 (1 point) ~~3. List whether each of the following substances was positive or negative for starch, as indicated by using iodine. a. Onion juice (1 point) b. Water (1 point) c. Cornstarch (1 point) d. Unknown 1 (1 point) e. Unknown 2 (1 point) f. Unknown 3 (1 point) g. Unknown 4 (1 point) ~~4. The Sudan III test has been performed for you. Please see the image below to answer question 4a-g: Were the following substances positive or negative for lipids, as indicated by the Sudan III test? Sudan III Results a. Oil (O) (1 point) b. Butter (B) (1 point) c. Flour (F) (1 point) d. Unknown 1 (1 point) e. Unknown 2 (1 point) f. Unknown 3 (1 point) g. Unknown 4 (1 point) ~~5. List whether each of the following…A. Detecting Dextrin in Starch 1. Iodine Test for Starch Describe any change that took place when Iodine was added. 2. Preparation of Dextrin from Starch a. Describe the color of starch while being heated. b. Describe the change upon the addition of Iodine. What color indicates the presence of dextrin? c. Compare the result obtained with Procedure 1. d. Describe the color change when Iodine was added to the solution of dextrin from the supply shelf. B. Reduction test for Sugars 1. FEHLING'S TEST SUGAR 1. Glucose 2. Sucrose 3. Maltose 4. Fructose 5. Lactose 6. Galactose 2. BENEDICTS TEST SUGAR 1. Glucose 2. Sucrose 3. Maltose 4. Fructose 5. Lactose 6. Galactose 3. BARFOED'S TEST SUGAR 1. Glucose 2. Sucrose 3. Maltose 4. Fructose 5. Lactose RESULT RESULT RESULT
- Hydrolysis of polysaccharidesa. Add 20 drops of concentrated HCl to 30 mL of 3 % starch solution.Cover the beaker containing the mixture with a watch glass and boilgently.b. After one minute addition of acid solution, remove 2 drops of thesolution and place on a spot plate. Test each spot with one drop ofiodine solution. c. Perform the same test using Benedict’s solution instead of iodinesolution.Differentiate sweet molecules in Column A using the criteria in column B. Acesulfame-K and Aspartame Xylitol and Sucrose Maltose vs. Saccharin Stevioside and fructose A. Difference based on Composition B. Difference based on Production C. Caloric value D. stability in acidic medium and increased temperatureWhere do you expect to see the highest number of CFU on a plate: Select one: a. When pasteurized milk is inoculated at dilution of 10-8 b. When pasteurized milk is inoculated at a dilution of 10-2 c. When raw milk is inoculated at a dilution of 10- d. When raw milk is inoculated at a dilution of 10-8 e. When raw milk is inoculated directly at a dilution of 10-2
- Hydrolysis of polysaccharidesa. Add 20 drops of concentrated HCl to 30 mL of 3 % starch solution. Cover the beaker containing the mixture with a watch glass and boil gently. b. After one minute addition of acid solution, remove 2 drops of the solution and place on a spot plate. Test each spot with one drop of iodine solution. c. Perform the same test using Benedict’s solution instead of iodine solution. Hydrolysis of polysaccharides Results Starch Solution Iodine's Test Benedict's TestDiscuss the similarity and difference between the following terms and describe briefly the corresponding application(s) in food analysis and characterization: (a.) acid value and amount of polar compounds; (b.) p-anisidine value and totox value; (c.) precipitation based on ionic strength and temperature.https://www.youtube.com/watch?v=rKng5-ij6kQ Provide a schematic diagram for the Molish test methodologies in determining the presence of carbohydrates. Also, give the basic principle for the test. (not a graded question, the video is very brief) (please take time to answer)
- Which of the following statements best describe testing of lactose sample?* A. Lactose will quickly (less than 3 minutes) form a thin brick red precipitate in a Barfoed's test since it is a reducing monosaccharide. B. Lactose will give positive test using phenylhydrazine test and forms a needle shaped osazone C. Lactose when reacted with nitric acid and exposing to cold water bath will form insoluble white crystals. D. Lactose when tested using Seliwanoff's test will form a red colored complex.please Indicate the tests to quantify certain parameter as indicator of quality in Squash Soup. (for example: The parameters that are being described in here are the proximate (i.e., moisture, ash, carbohydrate, protein, and fat) and physicochemical analyses (pH, specific gravity, density, etc.) that can be helpful in identifying the quality of the food. For example, to measure the moisture content of the sample, you may use gravimetric analysis or the oven dry method. Another is the pH, wherein you can use a pH meter to determine if the sample is acidic or basic.)19. The pH indicator in the carbohydrate metabolism test was a. methyl red b. eosin methylene blue c. neutral red d. phenol red e. bromthymol blue 20. Which of the following enzymes would be indicated by the sheep blood agar plate? a. catalase b. gelatinase c. citrate permase d. hemolysins e. lipase 21. The pH indicator in your EMB agar was plate. a. phenol red, selective b. methyl red, enrichment c. bromthymol blue, differential d. neutral red, selective e. eosin methylene blue, differential and it is an example of a inscloudgate.net/files/71e091b2-95...riXAGSX7kihG5XaOhFABsP7PBUexzlaVKNAmC