Chapter 10 Digestion and Nutrition Multiple Choice Questions 1. Plankton is a. Any organic debris in the ocean B. Plant and animal microorganisms drifting in the ocean c. A group of filter-feeding microorganisms d. Oceanic bacteria e. Seaweed 2. Examples of a suspension feeder and a deposit feeder would be‚ respectively‚ a. Clams and fish B. Polychaete annelid and earthworms c. Earthworms and rotifers d. Basking sharks and rotifers e. Earthworms and clams 3. The evolution
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involved the hydrolysis of milk protein concentrates which uses using chymotrypsin‚ pepsin and trypsin to improve the solubility and functionality of milk protein concentrates. With the pH levels adjusted the powdered milk was hydrated and then it was mixed with the aforementioned enzymes during the experiment. To provide 1g of enzyme for every 100 g of protein the enzyme solutions were added that was being hydrolyzed. The results of the study was that the milk protein concentrate hydrolysis with chymotrypsin
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prepare soap. To compare the properties of soap and synthetic detergents. II. Data and Observation A. Comparison of soaps and detergents 1. Hydrolysis Observation Reaction with blue litmus paper Acetic acid + Red Benzoic acid + Red Sodium Benzoate + Red (+)-miscible (-)-immiscible (red)-acidic (blue)-basic The hydrolysis was tested with acetic acid‚ benzoic acid‚ and sodium benzoate. 2mL water was placed in a test tube and 6 drops of sample was added to each. The mixture
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Redox Titration Analysis of a Commercial Bleach Purpose To perform a redox titration. To determine the amount of hypochlorite ion present in commercial bleach. Introduction Many commercial products‚ such as bleaches and hair coloring agents‚ contain oxidizing agents. The most common oxidizing agent in bleaches is sodium hypochlorite‚ NaClO (sometimes written NaOCl). Commercial bleaches are made by bubbling chlorine gas into a sodium hydroxide solution. Some of the chlorine is oxidized
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NH4OHused(mL) 30.50 30.30 Average Titre Volume (mL) Table 1.1: Volume of 0.1M of NH4OH used to titrate 25mL of 0.1M of HCl using phenolphthalein as indicator. 1 2 Initial Burette Reading (mL) 25.00 18.50 Final Burette Reading (mL) 49.80 43.50 NH4OH used (mL) 24.80 25.00 Average Titre Volume (mL) Table 1.2 : Volume of 0.1M of NH4OH used to titrate 25mL of 0.1M of HCl using screened methyl orange as indicator. B. Weak acid-strong base titration 1 2 Initial Burette Reading
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activity on the percentage of CO2 in exhaled air [F4-Chapter 7] Q2: To study the effect of interspecific competition between maize and paddy plants on their growth. [F4-Chapter 8] 2011 Q1: To investigate the effect of pH values on the hydrolysis of starch by amylase enzyme. [F4-Chapter 4] Q2: To study the effect of light intensity on the rate of transpiration in Hibiscus sp. [F5-Chapter 1] 2012 Q1: To determine the
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ester formation‚ hydrolysis‚ hydroxamic acid‚ Benedict’s test‚ Chromic test‚ 2‚4-Dinitrophenylhydrazine‚ Fehling’s solution‚ Schiff’s reagent‚ Tollen’s test‚ bromine water‚ cerric ammonium nitrate‚ ferric chloride‚ esterification‚ sodium bicarbonate‚ silver nitrate‚ Barfoed’s test‚ Borax Test‚ Bial test‚ Osazones‚ Seliwanoff’s test‚ Molisch test‚ Beilstein test‚ hydroxamic test‚ sodium hydroxide hydrolysis‚ complex copper formation‚ ninhydrin test‚ nitrous acid‚ alkaline hydrolysis and‚ Zinc and ammonium
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FOOD AND NUTRITION & The Digestive System Lecture No. 10 FOOD AND NUTRITION Food Food is any edible material that supports growth‚ repair and maintenance of the body. Foods are substances containing nutrients Nutrients are needed for: • Cell repair • Cell growth • Energy • Protection Food Classification of foods: A. According to the source of origin 1. Animal foods 2. Plant foods B. According to the calorigenicity 1. Calorigenic foods 2. Non-Calorigenic foods C. According to the main
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Topic 10 Rate of Reaction Part A Unit-based exercise Unit 36 An introduction to rate of reaction Fill in the blanks 1 concentration; time 2 instantaneous 3 a) the gaseous product / carbon dioxide evolved b) loss in mass 4 a) colorimeter b) standard alkali c) the gaseous product / carbon dioxide evolved 1 time to reach the opaque stage 5 transmittance; 6 hydroxide; titrimetric True or false 7 T In the oxidation of methanoic acid by bromine‚ the intensity of the orange colour of bromine
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e.g pentose sugars have 5 carbons 3. Two monossaccharids can link together to form a disaccharide . the bond between them is a glycosidic linkage formed in a condensation reaction 4. Starch is a polysaccharide composed of amylose and amylopectin. Its main function is as a storage carbohydrate‚ starch and glycogen are suitable for this function because there are insoluble and compact. 5. A triglyceride composed of 1 molecule of glycerol and 3 fatty acids 6. A triglyceride is formed
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