Fatty acids and glycerol are the sub unit of most lipids. In the synthesis of a fat or oil three fatty acid molecules combine with one molecule of glycerol to form a triglyceride. Triglycerides make up about 95% of all dietary fats. This is formed by condensation (water is lost). Triglycerides are the chemical form in which most fat exists in food as well as in the body. They’re also present in blood plasma and‚ in association with cholesterol‚ form the plasma lipids. Fig 1.0 shows
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Acids And BAses Acids And BAses 8.1 8.2 8.3 8.4 18.1 18.2 18.3 18.4 18.5 Theories of acids and bases Properties of acids and bases Strong and weak acids & bases The pH scale Calculations involving acids and bases (AHL) Buffer solutions (AHL) Salt hydrolysis (AHL) Acid-base titrations (AHL) Indicators (AHL) 8 8.1 THeORies OF Acids And BAses 8.1.1 Define acids and bases according to the Brønsted–Lowry and Lewis theories. 8.1.2 Deduce whether or not a species could act as a Brønsted–Lowry
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2. Preparation Of 1 M Na2CO3 Molecular mass of Na2CO3 = 106g Mass of salt in 100 ml of 1M solution = 10.6g Weighing of salt using electrical balance * Mass of Na2CO3 + beaker = 78.64g * Mass of beaker = 68.04g * Mass of Na2CO3 = 10.6g 1. 10.6g of Na2CO3 was weighed in a dry beaker. Small amount of distilled water was added and the salt was dissolved. 2. The contents of the beaker were transferred to
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understand the reactions of manganese * To prepare Mn(acac)3 and calculate percentage yield * To calculate the percentage of Mn and acetyl acetone and the empirical formula THEORY Manganese is a first row transition metal that has a tremendous variety of oxidation states that appear in its compounds. The oxidation numbers range from Mn (III) in compounds like Mn(NO)3CO to Mn (VII) in KMnO4. Compounds of manganese range in oxidation number between theses two extremes. This experiment involves
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the experiment is to study the effect of citric and buffered lactic acids on the flavour of hard-boiled sweets and the effect of acids on various flavours in high temperature applications. Introduction Materials and Methods An amount of water‚ sugar and glucose syrup of 30g‚ 100g and 70g were weighed respectively into a stainless steel pot. The mixture was then heated and removed immediately from the induction cooker after reaching the desired temperature of 145˚C. Flavours of 0.51g and acid of 1
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Part I – Relation between BI rate and banks interest rate A. BI rate We take the BI rate‚ as the variable being estimated‚ from the period of 2006 until 2012. We then take the average rate in each year‚ rather than taking the rate in each month. As a note to the year 2012‚ we take the average rate that ranges only from January until August. Figure 1. BI rate (Percent per Annum) Source : Indonesian Financial Statistics‚ Bank of Indonesia‚ http://www.bi.go.id/web/en/Statistik/Statistik+
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Synthesis of Salicylic Acid Experimental Data: 1. Mass of methyl salicylate used: 0.232 g 2. Theoretical yield of salicylic acid: 0.211 g 3. Volume H2SO4 added‚ with units (drops or mL): 3mL 4. Mass of crude salicylic acid obtained: 0.250 g 5. Volume of water used as recrystallizing solvent: 2 mL 6. Mass of purified salicylic acid: 0.134 g 7. Percent yield of purified salicylic acid from reaction: 63.5% 8. Melting point of purified product: 158-160 oC 9. Name of NMR solvent used and
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Chapter 1 Chemical Reactions and Equations Q.1. Why should magnesium ribbon be cleaned before burning in air ? Ans: Magnesium ribbon is a very reactive metal. When stored it reacts with oxygen to form a layer of magnesium oxide on its surface. This layer of magnesium oxide being a stable compound prevents further reaction of magnesium with oxygen. The magnesium is cleaned before burning in air to remove this layer so that the metal can be exposed to air properly. Q.2. Write the balanced
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Experiment 4: ACIDS AND BASES: PH Measurements and Macroscale Titration CHM023L – A12 Group no. 6 Members: | Contributions: | | Conclusion | | Recommendation | | Tables and figures with analysis | | Principles‚ Equation | | Abstract‚ tables | Date Performed: February 28‚ 2012 - Tuesday Date Submitted: March 6‚ 2012 - Tuesday Submitted to: ------------------------------------------------- ABSTRACT: This experiment introduces us the pH measurement and application of macroscale titration
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Acid and Base Titrations: Preparing Standardized Solutions Introduction: This experiment focuses on titrations of acids and bases. A titration depends on addition of a known volume of solution and is a type of volumetric analysis. Many titrations involve either acid-base reactions or oxidation-reduction reactions. In this experiment we do one of each. We monitor the pH of the reaction with the use of a color indicator. We also learn about the standardization of bases (NaOH) and acids (HCl) which
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