Give a summary of your results for Food Sample 2 (Unknown). What kind of food item do you think this might be? Consider the appearance of the sample and your test results for the sample.
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Give a summary of your results for Food Sample 2 (Unknown). What kind of food item do you think this might be? Consider the appearance of the sample and your test results for the sample.
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- Classify each Identification Tests for Carbohydrates: 1. Benedict's Test2. Bial's Test3. Iodine Test4. Molisch's Test5. Seliwanoff's Test6. Tollen's TestGive one or two product of Milk and answer the following queston: look at the labels of the different milk preparations: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.Complete the table below by adding (+) or (–) if each of the sample (amino acid or protein)below will test positive or negative, respectively. Test Sample Millon- Lead Hopskin- Biuret Ninhydrin Xanthoproteic Sakaguchi Pauly Nasse acetate Cole Hair Gelatin Casein Рeptone
- Support your answer using computation-based judgment. Encircle/box your final computed answer in your solutions along with a declaration of TRUE or FALSE for each given situation. Milk sample A contained an average of 53 cells per FOV at a dilution factor of 7 whereas Milk sample B contained an average of 99 cells per FOV at a dilution factor of 5. Therefore, milk sample A has less microbial contamination. (Note: 0.01mL of each sample was placed on a clean glass slide and both samples were examined under OIO with an area of 1.77x10-4 cm2.)Five sweetener samples (labelled A to E) were tested by 97 individuals for the intensity of their sweetness. The ranking was done with #1 as the least sweet and #5 as the sweetest. Sugars Counts 1 2 3 4 5 A 14 42 7 0 0 B 0 2 59 23 0 C 5 9 23 59 2 D 63 16 0 9 0 E 0 0 0 5 93 What is the identity of sweetener sample "A"? What is the identity of sweetener sample "B"? What is the identity of sweetener sample "C"? What is the identity of sweetener sample "D"? What is the identity of sweetener sample "E"?…In the hydrolyzing polysaccharides with saliva, the instructor followed the steps in the order listed below: prepared two tubes with starch (tubes 1 and 2); tested samples from both tubes with the IKI test and the Benedict's test; added saliva to tube 2 both tubes were immediately placed in a 37°C water bath for 15 minutes; • removed the tubes, and tested samples from both tubes with IKI and the Benedict's. Which of the following are correct about the results of the tests for a group of students who did all of the steps correctly. If hydrolysis can occur, assume that all polymers are hydrolyzed. Select ALL of the possible answers. O Tube 1 should have a negative IKI test. O Tube 2 should have a positive Benedict's test. O Tube 1 should have a negative Benedict's test. O Tube 2 should have a positive IKI test. O Tube 2 should have a negative IKI test. O Tube 2 should have a negative Benedict's test. O Tube 1 should have a positive IKI test. O Tube 1 should have a positive Benedict's…
- Look for just one product of Milk in the internet and answer the following queston: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.Below is a list of instructions for an experiment to test different foodstuffs for the presence of starch. Rewrite the instructions as the method for an experiment you have conducted. Equipment required: potassium iodide crystal, bleach solution, plastic sheet, moistened paper towel Suggestions for foodstuffs for testing: pasta, bread, cereal, potatoes, mushrooms, apple, cheese and cooked chicken. a Place a small piece of each of the foods to be tested on the plastic sheet. b Place a small potassium iodide crystal on top of the piece of food. c Add one drop of bleach solution (sodium hypochlorite solution) and allow it to run over both crystal and food. d if an intense blue-black colour is seen, the food contains starch. e Clean the plastic sheet with a moistened paper towel.The following figure shows the fatty acid profile of the lipid samples tested for bromine test. Rank the samples based on the number of drops. (1- the highest number of drops; 3- the lowest number of drops)
- Look for two product of Milk in the internet and answer the following queston: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.Below is a simple set of weights obtained while immersing potato slices in various sugar solutions over 30 minutes. For each solution, calculate the rate of weight change over this 30-minute period. wite your answer in standard notation and use 3 digits past the decimal point - e.g. 0.005 Please show the calulations on how you got the answer 0.0 M sucrose = _______ ____________ g/min 0.4 M sucrose = ________ _____________ g/min 0.6 M sucrose = _____________________ g/min 0.8 M sucrose = _________ ___________ g/min 1.0 M sucrose = __________________ g/min Using the osmosis data in the question above, determine the percent weight change for each sucrose solution use 1 digit past the decimal point - e.g. 8.6. 0.0 M sucrose = ________________% 0.4 M sucrose = ___________________% 0.6 M sucrose = __________________% 0.8 M sucrose = __________________% 1.0 M sucrose = __________________% percent change data, determine the concentration of sucrose that would be isotonic.…Provide the reagents used and the positive result to test the following nutrients: Nutrients Name of test (if any) Reagents Expected Positive Results Mineral Matter Calcium Carbohydrates Proteins Fats