Five sweetener samples (labelled A to E) were tested by 97 individuals for the intensity of their sweetness. The ranking was done with #1 as the least sweet and #5 as the sweetest.SugarsCounts124A14427В2592392359263169593v What is the identity of sweetener sample "A"?A. Sucralosev What is the identity of sweetener sample "B"?B. Sucrosev What is the identity of sweetener sample "C"?C. Aspartamev What is the identity of sweetener sample "D"?D. LactoseWhat is the identity of sweetener sample "E"?E. Glucose

Carbohydrates or carbs are maconutrient consisting of Carbon, hydrogen and oxygen atoms. In nature…

Answered: Five sweetener samples (labelled A to…

Biochemistry

9th Edition

ISBN:9781319114671

Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.

Chapter1: Biochemistry: An Evolving Science

Section: Chapter Questions

Problem 1P

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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 temperature
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?
A food label ingredient list reads in the following order: wheat flour, vegetable shortening, sugar, salt, and cornstarch. What item would be found in the SMALLEST amount in this food? Select one: O a. sugar O b. vegetable shortening О с. salt O d. wheat flour Oe comstarch
Why is spelt flour considered as wheat flour?
Would 1 change of xylene for 20 minutes be superior to 2 changes of xylene for 10 minutes each in terms of dewaxing results? Explain
Which of the following will NOT react positively with Molisch's test: a. Lactose b. Glucose c. Sucrose d. Glycine e. Galactose Which of the following has the highest levels of carbohydrate and the lowest level of reducing sugars per 100g? a. Date b. Onion c. Potato d. Olive oil e. Wheat
The following four chemicals commonly found in defined growth media contain all of the necessary atomic macronutrients, namely C, O, N, H, S and P, which microbes require: glucose (C6H12O6), K2HPO4, MgSO4.7H2O, and (NH4)HPO4. Part a. Create a simple diagram to map which growth media chemical contributes atoms to which of the four biological macromolecules (amino acids, polysaccharides, lipids, and ribonucleic acids). Part b. Consider a cell culture broth that originally (before inoculation with cells) contains 5.0 gr/L glucose (C6H12O6), 1.2 gr/L K2HPO4, 0.3 gr/L MgSO4∙7H2O, and 1.0 gr/L (NH4)HPO4. Create a table showing how much of each of the different atoms (C, H, O, K, P, Mg, S, N) are available for incorporation into cell macromolecules (assume 50% of the glucose is catabolized, while the remainder goes for energy (respiration). Express your answers with units of grams of atomic species / liter of culture broth.
The following chart contains four facets. Each shows the amount of a substance in different conditions: • when the cells are adhering to a surface • when the cells are growing in suspension for different amounts of time There are 1 different glyphs shown in the frames. suspension growth suspension growth 1433B 1433E 6.000% 4.000% 16.000% 10.666% 2.000% 5.333% 0.000% 0.000% 1433G 1433Z 4.500% 6.000% 3.000% 4.000% 1.500% 2.000% 0.000% 0.000% adhesion growth O min * 10 min 30 min 60 min growth O min uoisaupe 10 min 30 min 60 min
Codeine 6 mg/ mL Simple syrup qs ad 2 floz (60 mL) a. Calculate the number of grams of codeine needed b. If we have codeine 30 mg tablets in stock, how many tablets are required? c. Calculate the percentage strength and ratio strength of this preparation 2. Acetazolamide Using Acetazolamide 250 mg tabs X 10 Simple syrup qs 100 mL a. Make qs 250 mL b. Find concentration
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What will happen to the gelatin if you put cooked pineapple and fresh pineapple in a Bromelain test?
In words, describe the differences you see for each organism grown at 30 C or 37 C (i.e., amount of growth, color, etc)

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