2. We discussed how polymer linking and structure contribute to its properties. How would you expect the density, elasticity, and rigidity of a polymer that is branched to compare to one that is linear?…
To keep it as simple as possible, (K.I.S.S.) this topic involves the study of: 1. POLYMERS FROM PETROCHEMICALS & BIOMASS…
17. Tail kinks at each C=C, so molecules do not pack closely enough to solidify at room temperature ANIMAL FATS…
Baker Adhesives (Baker) has just made its first foray into international sales and must come to grips with the impact of exchange-rate changes on the profitability of a past order. The company must also formulate a strategy for dealing with exchange-rate risks for future orders. The case is intended as an introduction to exchange-rate risk and the management of that risk. Upon receipt of payment from a past order, the firm realizes that exchange-rate movements have reduced the value of the sale. A follow-on order provides the context for exploring possible mechanisms for managing that risk. In particular, sufficient direction and information is provided to examine both a forward hedge and a money-market hedge.…
The natural plant exudate gum tragacanth is obtained from the stem of the bush like plant “goat’s-horn”, Astragalus species. Gum tragacanth has been used commercially for well over 2000 years and is currently widely used as a thickener and emulsifier in emulsion systems in different pharmaceutical, food, cosmetic and diverse industrial uses. In addition, it is on the list of stabilizers that are permitted by Food and Agriculture Organization/ World Health Organization that could be used during the manufacture of yogurt. In Europe, gum tragacanth has E-number E413 on the list of additives approved by the Scientific Committee for Food of the European Community.…
Glycogen, starch and cellulose are polymers of glucose. Suggest reasons why their structures are appropriate for their roles in nature.…
Lumber!is!kiln!dried!prior!to!lamination,!which! •!harvesting!cycle:!80!to!100!years! adds!to!the!dimensional!stability!of!the!panels.! ! •!adhesive:!Polyurethane!…
maltose starch glycogen cellulose chitin = = = = polymer of glucose polymer of α-glucose polymer of β-glucose polymer of glucosamine (glucose with an amino acid attached) chloroplast stroma muscle cells plant cell wall exoskelteton of arthropods…
FOOD NUTRITION BASICS LABORATORY REPORT LAB 3 PROTEINS DUE DATE Next FNB Practical NAME (CAPITALS) ______________________________GROUP LETTER___________ This work is the product of my own efforts and has not been copied from any other sources except where full acknowledgement has been given. Signed________________________________________ Student No._____________ Introduction The principle involved in this experiment is denaturation. It involves loss of ordered structure and can be caused by changes in pH value, salt concentration, surface effects or temperature. Denaturation occurs because the bonding interactions responsible for the secondary structure and tertiary structure are disrupted. In tertiary structure there are four types of bonding interactions between side chains including hydrogen bonding, salt bridges, disulfide bonds, and non-polar hydrophobic interactions. which may be disrupted. Therefore, a variety of reagents and conditions can cause denaturation. The most common observation in the denaturation process is the precipitation or coagulation of the protein. A. Denaturation of egg white. Result TubeContentsObservationsAwhite placed in water bath at 60C.Bwhite placed in water bath at 80C.-When the solution boiled on 3.30 minutes,the colour changes in yellow to white. -Boiled on 6.30 minutes, it becomes thick -Boiled on 11.11,it appeared some solid.CAdd 4 dropwise 1M Acetic acid in egg white.-The colour becomes creamy. -lump and white precipitates can be observed.DAdd 51 dropwise 5M NaCl in egg white.-The solution becomes cleanlyEAdd an equal volume of distilled water in egg white.-No observation change. -The egg white with distilled water just separated. Discussion In this experiment, by the differences of temperature, acid and NaCl, egg white will denature in such situation. The result shows that as temperature rises, the molecules have more kinetic energy. They vibrate more rapidly and collide with each other more frequently. Therefore from…
Proteins are polymers of amino acids. A typical protein may be composed of hundreds of amino acids. They are held in their native or natural confirmations by a combination of forces: hydrogen bonds, salt bridges (also called ionic interactions), disulfide bridges, and hydrophobic interactions. Changing the conformation of a protein by disrupting these forces is called denaturation (Willbrand, n.d.). According to Ophardt (2003), denaturation of proteins involves the disruption and destruction of the bonding interactions responsible for the secondary and tertiary structure. A variety of reagents and conditions can cause denaturation. In this experiment,…
demand for instant noodles has reached 65.3 billion servings in calendar 2003 and continues to expand. The following chart shows that Asia accounts for 87% of the total. The primary target of…
In a typical adhesive, like liquid glue, monomer molecules and a stabilizer are in a solvent. The stabilizer discontinues the monomers from making a solid polymer. Interaction with the water in the air and on the surfaces being combined together by the glue lets the stabilizer become inactive. This lets the monomers merge to generate polymers. As more polymers are formed, the adhesive alternates from a liquid to a solid. Cohesive forces are forces which hold together the…
Ligaments – strong bands of fibrous connective tissue that attach to bones and hold them together…
Some molecules contain so many atoms (up to tens of thousands) that understanding their structure would seem to be an impossible task. By recognizing that many of these macromolecules exhibit recurring structural motifs, however, chemists have come to understand how these molecules are constructed and, further, how to synthesize them. These molecules, called polymers, fall into two classes: natural and synthetic. Natural polymers include many of the biomolecules that are essential to life: proteins, nucleic acids, and carbohydrates among them. Synthetic polymers—most of which were developed in just the last 60 or so years—include plastics, synthetic rubbers, and synthetic fibers. We shall study synthetic polymers in this Interchapter and natural polymers in the next one. Enormous industries have been built around synthetic polymer chemistry, which has profoundly changed the quality of life in the modern world. It is estimated that about half of all industrial research chemists are involved in some aspect of polymer chemistry. Few of us have not heard of nylon, rayon, polycarbonate, polyester, polyethylene, polystyrene, Teflon®, Formican®, and Saran, all of which are synthetic polymers. The technological impact of polymer chemistry is immense and continues to increase.…
1. Transgenic Indian mustard plant is claimed to soak up . . . . . . deposits.…