Which of the following WILL PROMOTE sol formation of neutral polysaccharide sample? a. place the polysaccharide sample into a boiling water bath b. dropwise mixing of glycerol to the polysaccharide sample c. allow the polysaccharide sample to stand on an ice bath d. add distilled vinegar solution to the polysaccharide sample
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Which of the following WILL PROMOTE sol formation of neutral polysaccharide sample?
| a. |
place the polysaccharide sample into a boiling water bath |
|
| b. |
dropwise mixing of glycerol to the polysaccharide sample |
|
| c. |
allow the polysaccharide sample to stand on an ice bath |
|
| d. |
add distilled vinegar solution to the polysaccharide sample |
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- Given the following situations, what will happen to an anionic polysaccharide gel? addition of vinegar solution increasing concentration of chitin in water addition of calcium hydroxide in the solution bringing sample into its liquefaction temperature a. decrease b. increase C. no effect d. cannot be determinedWhich of the following will happen if perchloric acid is added to a neutral polysaccharide gel? (Select 2 Possible Answers) a. increases gel formation b. decreases gel formation c. increases sol formation d. decreases sol formationA mixture containing glutamic acid, arginine, phenylalanine and valine was subjected to anion exchange chromatography at pH 7.0. Which of the amino acids interacted with the resin (anion exchanger) and last to be eluted with a buffer of decreasing pH? A. Glu B. Val C. Phe D. Arg
- how would you prepare 600 mL of a 20% strach solution beginning with a 50% stock starch solution? express your answer in litersWhat is the purpose of: A. The concentrated salt solution? B. adding isopropyl alcohol to the solution? Why does it need to be in low temperature?Which of the following statements best describe testing of lactose sample?* A. Lactose will quickly (less than 3 minutes) form a thin brick red precipitate in a Barfoed's test since it is a reducing monosaccharide. B. Lactose will give positive test using phenylhydrazine test and forms a needle shaped osazone C. Lactose when reacted with nitric acid and exposing to cold water bath will form insoluble white crystals. D. Lactose when tested using Seliwanoff's test will form a red colored complex.
- In the case of a protein suspension, which of the following statement/s is/are TRUE? I. The smaller ones are trapped in the gel beads. II. The proteins larger than the pore size elute first III. Trapped proteins can then be eluted with multiple solvent washes.The product of starch hydrolysis would not test positive in the Iodine test because a. the product is a monosaccharide b. the product is a disaccharide c. the product is a short, branched polysaccharide d. The statement is false. The product of starch hydrolysis will give a positive result in the Iodine test.Both reducing monosaccharide and disaccharide give positive results in Barfoed's test. Which of the following indicators would you be able to distinguish the two?* A. Monosaccharides will react more slowly than disaccharide. B. Disaccharides are easily oxidized than monosaccharide, thus gives red precipitate more quickly than monosaccharide. C. Monosaccharide is more reactive thus gives red precipitate later than disaccharide D. Disaccharide undergoes hydrolysis first, thus takes more time to form red precipitate than monosaccharide.
- Qualitative Analysis of Carbohydrates HELP Iodine reacts with starch to form a starch/iodine complex, which gives a characteristic blue colour to the reaction mixture. Glucose, lactose and sucrose do not give this reaction. Select the test: Iodine test A Iodine Solution Reset Glucose Lactose Sucrose StarchWhich of the following ingredients in Ding Dong Cakes are added for the purpose of maintaining pH until you consume them: a. sodium chloride b. sodium citrate/citric acid c. sodium malate/malic acid d. monosodium phosphate/disodium phosphate e. lecithinStarch undergoes decomposition under high concentration of Select one: a. base b. acid c. iodine d. oxygen Answer fast with reason I will rate