Connect 1-Semester Online Access for Principles of General, Organic & Biochemistry
Connect 1-Semester Online Access for Principles of General, Organic & Biochemistry
2nd Edition
ISBN: 9780077633707
Author: Janice Smith
Publisher: Mcgraw-hill Higher Education (us)
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Chapter 18.3, Problem 18.7P
Interpretation Introduction

Interpretation:

Whether vitamin B5 is water soluble or not has to be determined.

Concept Introduction:

Vitamins are classified into either fat soluble or water soluble. Fat soluble vitamins are A, D, E, and K. Water soluble vitamins are vitamin B and C.

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Predict the water solubility of each vitamin.
As seen at the end of Section 16.10, a deficiency in vitamin D can cause a bonesoftening disease called rickets, so many foods, including milk and cereals, are fortified with vitamin D. Our bodies synthesize vitamin D when our skin is exposed to sunlight, but the lack of outdoor exercise by today's children, in conjunction with regular use of sunscreen, may be contributing to a rise in the disease. The amount of vitamin D3 in fortified foods and fish can be measured by UV-Vis spectrometry. (J. Agric. Food Chem. 2009, 57, 2135-2146.) Using Woodward-Fieser rules, estimate the expected Amax for vitamin D3: HO.. Vitamin D3 CH3 nm H CH3 Select the number of each feature present in vitamin D3. Base value (conjugated diene) = 217 nm Number of additional double bonds: Number of auxochromic alkyl groups: Number of exocyclic double bonds: Number of homoannular dienes: Estimated Amax= ✓ (+30 each) ✓ (+5 each) ✓ (+5 each) (+39 each)
Explain the following terms giving one example of each type: (i) Tranquilizers (ii) Synthetic detergents (iii) Food preservatives
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