of values that were obtained throughout the whole experiment (Table 10). 5.2. Proximate composition and amino acid analyses
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Essential Fatty Acids (EFAs) are fats that are required by the human body‚ but cannot be made by the body; therefore they must be obtained from external forces such as food. EFAs are the building blocks of all fats and oils and are required for both metabolic processes and for fuel. EFAs form the main component in the fats carried in our blood stream (triglycerides)‚ fats stored in our bodies and of cell membranes (phospholipids). (Erasmus‚ 1993)‚ (Wikipedia‚ Essential Fatty Acids‚ 2012) Two fundamental
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Factors affecting the rate of reaction between a metal and an acid The rate of a reaction can be measured by the rate at which a reactant is used up‚ or the rate at which a product is formed. The temperature‚ concentration‚ pressure of reacting gases‚ surface area of reacting solids‚ and the use of catalysts‚ are all factors which affect the rate of a reaction. Individual properties of substances also affect reaction rates. The scope of these properties is broad and there are few generalizations
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basic‚ or neutral. We are able to figure out which one it is based on properties‚ along with the pH. Acids taste sour‚ and bases taste bitter. Using the pH scale‚ you are able to know how strong of an acid or base a liquid is. High concentration of [H+] ions means that the liquid has a low pH. Therefore a liquid with a low concentration of [H+] would have a high pH. A pH of less than 7 represents an acid‚ while a pH above 7 represents a base. A pH of 7 would be neutral. In this lab‚ we used red cabbage
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which four amino acids‚ histidine‚ lysine‚ glutamine‚ and glutamic acid‚ are identified based on their titration behavior. Solutions of each unknown amino acid are made and the change in pH upon adding small amounts of NaOH aliquots of a strong base are monitored. The amino acids are identified using the information represented by the titration curves. The titration curves include the following information: isoelectric points‚ pKas‚ buffering regions and the structures of the amino acids. The results
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of Acetylsalicylic Acid Abstract Acetylsalicylic acid was prepared using salicylic acid and acetic anhydride. As a result‚ a white‚ powdery substance was formed (0.1931g‚ percent yield 91.30%) and was defined by melting point (124.5 – 134.5°C) and observation of color change with ferric chloride. Introduction Acetylsalicylic acid (aspirin) is one of the most popular analgesic drugs on the market today. It also acts as an antipyretic and anti-inflammatory drug. Salicylic acid itself was too acidic
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The causes of acid rain are because of the emissions of sulphur dioxide and nitrogen oxides in the atmosphere. This is a result of pollution; sulphur dioxide primarily the result of industrialisation and coal fired power stations‚ and nitrogen oxides produced mainly due to car exhaust fumes. These either form wet or dry deposition‚ and the effects we can see today. It could be argued that once that the human race has used up all of the planets coal reserves‚ the problem of acid rain would disappear
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of producing an organic fertilizer by utilizing fish‚ particularly heads of fish such as bonitoes and others as raw material. A fish‚ particularly the head of fish‚ contains organic nitrogen (amino acids such as lysine‚ asparagine‚ glutamine‚ sertine‚ tyrosine‚ proline and the like)‚ nucleic acid‚
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the experiment * Aim: To observe the reactions of sulfuric acid as an oxidising agent and as a dehydrating agent. Equipment: * 20mL of concentrated sulfuric acid * 20mL of 2mol/L sulfuric acid * 2 small pieces of each of copper‚ zinc and iron * Sandpaper * 10 test tubes * Test tube rack * 2g of sugar crystals (sucrose) * 2 wooden ice-cream sticks * 10mL measuring cylinders Steps: A: Sulfuric acid as an oxidising agent 1. Clean pieces of metal with sandpaper
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decolourize DCPIP (ml) mg/ml) Results: Solution | Initial volume (ml) | Final volume (ml) | Volume of juice used (ml) | Mean volume of juice used (ml) | Amount of ascorbic acid in 1 ml sample | 0.1% ascorbic acid | 30 | 31 | 1 | 1 | 1 | | 31 | 32 | 1 | | | | 33 | 34 | 1 | | | Juice A | 32.1 | 34 | 1.9 | 1.6 | 0.63 | | 34 | 35.6 | 1.8 | | | | 35.6 | 36.9 | 1.3 | | | Juice B
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