Macromolecules in Food INTRODUCTION The most common macromolecules found in living organisms are lipids‚ carbohydrates‚ proteins‚ and nucleic acids. (Hillis et al 2011). Macromolecules are normally containing two or more monomers in them and their main functions are to store energy. Starch is a huge molecule made up of hundreds of simple sugar molecules (such as glucose) connected to each other. Most foods are known to be combinations of macromolecules. METHODS The tests performed were iodine
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HEALTH HAZARDS OF THE DYE INDUSTRY . The first step in prevention of poisoning in the dye industry includes well-ventilated‚ properly equipped buildings. Selection of workmen is important and the use of the best methods in manufacturing. These investigations‚ which are based on 2‚500 employees‚ whose blood was tested periodically‚ yield some minor diagnostic material. The hazards of the dye industry are those connected with any industry plus the poisonous chemicals necessarily handled in the
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Component seeks to separate‚ identify‚ quantify and analyze the active component found in Biogesic®‚ which may be useful for public awareness despite its wide acceptance and availability in the market. Furthermore‚ this study applies thin layer chromatography (TLC) technique since it is the simplest‚ cheapest yet most effective approach in terms to the study’s objectives. The TLC method implies Rf (Rate of flow) values where it is given by the distance from origin to center of subtance spot over the
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9.1 Orbitals and Theories of Chemical Bonding 1. Which one of the statements concerning valence bond (VB) and molecular orbital (MO) bond theories is correct? a) MO theory predicts that electrons are localized between pairs of atoms. b) In VB theory‚ bonding electrons are delocalized over the molecule. c) MO theory accurately describes bonding in O2 and NO‚ VB theory does not. d) VB theory can describe molecular bonding in excited states. e) MO theory is used to accurately predict
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Chromatography is a laboratory technique for the separation of a mixture. The mixture is dissolved in a fluid called the mobile phase‚ which carries it through a structure holding another material called the stationary phase. The various constituents of the mixture travel at different speeds‚ causing them to separate. The separation is based on differential partitioning between the mobile and stationary phases. Subtle differences in a compound’s partition coefficient result in differential retention
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Chromatography: Separating Mixtures Introduction: Magic marker inks are often mixtures of several compounds. Paper chromatography is a common method of separating various components of a mixture. After separation‚ you can observe the different colors that make up a particular color of magic marker ink. You can also calculate a ratio Rf‚ which compares how far each compound traveled to how far each solvent (substance that dissolves another substance) traveled during the experiment.
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Analysis and Separation of Organic Acids in White Wine Using High Performance Liquid Chromatography Atis‚ Arnelson Arwin G. and Gaitos‚ Gerald M. Institute of Chemistry‚ University of the Philippines‚ Diliman‚ Quezon City Performed: December 9‚ 2011 Submitted: December 15‚ 2011 RESULTS AND DISCUSSION solutions containing increasing amounts of the organic acid. These solutions were contained in flasks numbered 5‚ 6‚ 7‚ 8‚ and 9. (Refer to
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CHEM 3152-003 Experiment 2: Fractional Distillation and Gas Chromatography Introduction: The purpose of this experiment was to separate a mixture of ethyl acetate (EtOAc) and toluene by using the method of fractional distillation and to analyze the fractions using gas chromatography (GC). ethyl acetate toluene Distillation is a method known as separating or purifying a liquid or mixture by vaporization and condensation. In a simple distillation‚ the liquids being separated boil below 150 0C
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ups Identifying food groups in unknown solutions Aim The aim of this experiment is to identify different food groups within several different unknown solutions. This will be carried out by placing the unknown solutions into separate test tubes and using different chemical indicators to see if any reactions occur. Each food group will act different when the chemical indicator is added‚ some will change colour while others will separate. Introduction Food is a vital source of energy that is
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Ion Exchange Chromatography Week 10 TAG Question 1: Chapter 6-4 of your technique book provides a detailed description of how to run a ion- exchange column. Assume you have a cation-exchange column already prepared and ready to use. Create an outline of no more than 10 steps describing how you will regenerate the column‚ load your sample and collect the hydronium ion released. 1. Open the stopcock at the bottom of the column and allow solution to drain out until the solution level in the
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