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Experiment 1: Functional properties of starch in a food product
This table showing the texture of the two samples from experiment 1
Types of rice flour |
Glutinous (waxy, 1% amylose) |
Non-glutinous |
Stickiness |
sticker and moist |
less sticky and dry |
Hardness |
softer and elastic |
harder |
What do the results in experiment 1 tell you about the importance of choice of starch-based raw material in food preparation?
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- Protein concentration standards 0.6 0.5 0.4 0.3 0.2 0.1 0.5 1.5 2.5 Albumin concentration (mg/mL) A standard curve of known concentrations of protein were reacted with the Biuret reagent. A linear curve fit is presented above. • Use the graph to estimate the concentration of an unknown sample with an A550 value of 0.416 (A rough estimate is fine. You do not need a calculator for this problem) • Use the graph to estimate the concentration of an unknown sample with an A550 value of 0.233 • Which instrument did we use to measure the intensity of the color of proteins that reacted with Biuret reagent?Discuss the similarity and difference between the following terms and describe briefly the corresponding application(s) in food analysis and characterization: (a.) acid value and amount of polar compounds; (b.) p-anisidine value and totox value; (c.) precipitation based on ionic strength and temperature.1. An extruded breakfast cereal was analysed for total fibre using AOAC Method 991.43 (AACC Method 32-07), giving the following results: Sample wt (mg) 1023.6 Residue wt (mg) 155.1 Protein wt (mg) 13.1 Ash wt (mg) 22.5 Blank wt (mg) 7.1 Resistant starch (mg) 35.9 To the appropriate number of significant figures, what is the percent total fibre (a) without and (b) with correction for resistant starch? Show your working.
- Given the following data, which sample has the shortest chain fatty acids? Sample Soxhlet TBARS Saponification Iodine Value number Number Value I 20.0% 1.0 160 35 II 20.0% 1.0 160 125 II 20.0% 1.0 160 185 IV 20.0% 1.0 160 30 V 20.0% 1.0 160 110 VI 20.0% 1.0 195 85 VII 25.0% 6.0 340 160 VIII 35.0% 0.5 165 45 IX 2.5% 0.4 130 45Enzyme kinteics of amylase using l2 in Kl was used to determine starch conc at t = 0 min and t = 1 min. Tubes were set absorbance measured after 1 minute of incubation. The reaction was halted with HCl and 5 mL of I, in KI indicator was added. 1 ml of each was used as sample in the spectrophotometer. Using this table, Concentration of Volume of Volume of Volume of l2 Test tube stock starch, starch distilled in KI solution, Absorbance mg/mL solution, mL water, mL mL 1 10 0.0009 2 10 0.4 4.6 5 0.3306 3 10 0.8 4.2 0.5891 10 |1.2 3.8 0.8409 10 |1.6 3.4 1.0885 10 2.0 3.0 1.2572 What is the standard curve for the conc. of the starch?Multiple choice Which compound will yield a positive result with Salkowski test? (Picture 1) A, B, C, D In the emulsification of fats, which species is water soluble? (Picture 2) A, B, C, D In the emulsification of fats, which species is hydrophobic? (Picture 2) A, B, C, D
- Example of a Protein Purification Scheme: Purification of the Enzyme Xanthine Dehydrogenase from a Fungus Volume Total Total Specific Percent Fraction (mL) Protein (mg) Activity Activity Recovery 1. Crude extract 2. Salt precipitate 3. Ion-exchange chromatography |4. Molecular-sieve chromatography 5. Immunoaffinity chromatography 3,800 22,800 2,460 0.108 100 165 2,800 1,190 0.425 48 65 100 720 7.2 29 40 14.5 23 1.8 275 152.108 11 Calculate the specific activity of step#4. Note that percent recovery=% Yield.give two disadvantages to using the biuret reaction to measure protein concentration compared to measuring the protein absorbance directly at 280 nm.containing starch, one containing amylase (a starch digesting 8. a) Four solutions were made up; one containing glucose, one CC enzyme) and one containing sucrose. Unfortunately, the were not labelled, except as solutions A, B, C and D T following tests were carried out to identify the solutions tea CO bns All solutions were tested with Biuret reagent ho ol 6 29ST Solution C turns purple Solutions A, B and D remain blue nodsluge 0f aiho 2woll Solutions A, B and D tested with Benedict's solution istew biupl Solutions A and B remain blue Solution D turns red lom arit awode mangaib adi AMH bas AMa Solutions A and B incubated with Solution C and then retested with Benedict's solution Shib soirt odipas (4 alualom owt sds bepol AKC ei sadW (d Solution A remains blue woH s a boiqaba sdt adies (s Solution B turns red Identify, with reasons, the four solutions. b) (i) Describe the structure of a saturated triglyceride. (ii) Describe three ways in which a phospholipid differs from a…
- Table 1 - Comparison of the effect of catechol concentration on the amount of product formed. Absorbance Potato extract Absorbance 0 mins after 30mins (2nd reading) (mL) 1st reading 1 Tube # la blank 2a 3a 4a 1 1 1 dH₂O Catechol (mL) (mL) 7 5 3 1 0 2 4 6 0.00 0.060 0.033 0-05-2 Q4) Give 2 reasons for adding dH₂O to these tubes in Table 1? Time for reading: 3:21 -0.11 Absorbance: Time for reading: 3.36 Q5) Tube la serves as a control, but why is this control needed? Absorbance: 0.197 Time for reading: 3.37 Based on the data from Table 1 answer these questions: Q1) What is the name of the enzyme found in potato extract? Answer: catechol Q2) What is the substrate? Answer: THO Q3) Name of product of this enzyme catalyzed reaction? Answer: Absorbance: 0.152 Time for reading: 3:39 Absorbance: . 166 ness Catechol Benzoquinone Subtract 1st from 2nd reading -0.01 0-137 0.11.19 0.119 Q6) Notice that your 1st absorbance reading in tubes 2a-4a are quite similar but it then becomes very different…Why do we compute for TFM in soaps. How does one calculate for TFM? What is saponification? Show its basic chemical equation What are the Natural Moisturizing Factors (NMF) of the skin? Provide their function. 4. Why are carbomers used in a liquid soap/body wash? Name at least two commercial brands of carbomers.Digestion of Fats Test Sample Observations Corn oil + water Corn oil + water + sodium choleate solution B1. Identify the substrate(s), enzyme(s) and hydrolysis products in the digestion of fats. Represent your answer using a general chemical equation. B2. What is the function of bile salts in digestion? What organ produces bile salts? B3. What products of fat hydrolysis would cause a change in pH of the whole corn oil sample? Explain your answer.