BIODEGRADABLE SUBSTANCES Biodegradable matter is generally organic materials such as plant and animal matter and other substances originating from living organisms‚ or artificial materials that are similar enough to plant and animal matter to be put to use by microorganisms. Some microorganisms have a naturally occurring‚ microbial catabolic diversity to degrade‚ transform or accumulate a huge range of compounds including hydrocarbons (e.g. oil)‚ polychlorinated biphenyls (PCBs)‚ polyaromatic
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dehydration synthesis. This process requires energy; a molecule of water is removed (dehydration) and a covalent bond is formed between the subunits (Fig 1). Breaking this bond is called hydrolysis; it requires the addition of a water molecule and releases energy. Figure 1. Dehydration synthesis and hydrolysis of a polymer. Each class of these macromolecules has different structures and properties. For example‚ lipids (composed of fatty acids) have many C-H bonds and relatively little oxygen
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IGCSE Chemistry 2012 exam revision notes by Samuel Lees Contents: 1. The particulate nature of matter 2. Experimental techniques 2.1 Measurement 2.2 (a) Criteria of purity 2.2 (b) Methods of purification 3. Atoms‚ elements and compounds 4.1 Atomic structure and the Periodic Table 4.2 Bonding the structure of matter 3.2 (a) Ions and ionic bonds 3.2 (b) Molecules and covalent bonds 3.2 (c) Macromolecules 3.2 (d) Metallic bonding 3 Stoichiometry 4
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from common agricultural products. It is either mass-produced by fermentation of sugars or from cellulose. Wheat or corn kernels are ground in a hammer-mill to expose the starch‚ the ground grain is then mixed with water‚ heated briefly and enzymes are added to convert the starch to sugar using a chemical reaction called hydrolysis. Yeast is added to ferment the sugars to ethanol and finally the ethanol is separated from the mixture by distillation. The fermentation process is quite simple; a glucose
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is much greater than metallic materials. Considerim the challenges mentioned earlier‚ it is rational to predict that immediate applications of nanocellulosic materials can be formulated from water-based polymer matrices‚ like polyvinyl alcohol‚ starch/polyvinyl alcohol blends and latexes‚ by which two major problems can be eliminated. Here‚ the dispersion is done in the aqueous phase‚ so the additional step of drying can be omitted and the hydrophobic modification of the nanocellulose materials
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base-weak acid and weak acid-strong base titrations Introduction Acid-base titrations are based on the neutralization reaction between the analyte and an acidic or basic titrant. When an acid and a base are present in a stoichiometric amount e.g. 1 mole HCl added to 1 mole NaOH‚ this means that the equivalent point has been reached in an acid-base system. The end point of an acid-base titration can be detected by the use of a pH indicator‚ a pH meter‚ or a conductance meter. The use of a pH meter to
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adding a drop of 10% invertase (sucrase) concentrate to 2cm³ of the solution to be tested and leaving for 30 minutes at room temperature. The solution is tested for the presence of a reducing sugar. This method is preferable to acid hydrolysis. Method (testing for starch) 10. On each of the three types of milk‚ just add a few drops of iodine which is dissolved in potassium iodide solution. 11. The sample should change from browny-orange‚ to a dark‚ blue-black colour. Method (testing for
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study and try to identify chemical tests for food compounds. Materials and methods Reagents Monosaccharaides (glucose‚ fructose‚ maltose)‚ sucrose (disaccharide) Starch (polysaccharide)‚ egg albumin (protein) DCPIP‚ Vitamin C Olive oil + Sudan III Ethanol (highly flammable) Iodine solution (irritant) Benedicts reagents KOH + CuSO4 HCl (irritant) Honey solution Apple juice solution Milk solution Precautions Gloves Safety goggle Lab coat Gilson + tips 20 test tubes Procedure Control solutions
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Abstract: It is important to be able to identify pathogenic bacteria that may be causing harm. Tomato crops can be affected by several different pathogenic bacteria. By using Koch’s postulates‚ it was determined that Pseudomonas syringae was the bacteria causing rot. There are four criteria that must be met when using Koch’s postulates. They are that the organism must be fund in all infected‚ the organism must be isolated in pure culture then once reinnoculated in a healthy host‚ must cause the
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content was 7.03-14.14%. However‚ the protein content of selected chicken frankfurter is also lower than commercial chicken sausages‚ which was 13.2%. The low protein content may be due to the formulation designed in manufacturing of sausage where the starch is substituted to replace the raw meat hence reducing the processing cost while improving the texture of mechanically-recovered meat. Based on Malaysian Food Regulation 1985‚ the manufactured meat in the form of sausage should contain not less than
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