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What does translucent spot mean with regards to lipid? Identify the control for this test.
1. Oil
2. Cheese
3. Water
4. Cheese
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- What does translucent spot mean with regards to lipid? Identify the control for this test. 1. CheeseWhat does translucent spot mean with regards to lipid? Identify the control for this test. 1. WaterCan galactric acid test/mucic acid test be used to determine the presence of milk in milk-chocolate bar? How? What is the reaction involved in this test?
- Explain how the structure of lipids promotes a positive translucent spot test.What is the phenol red test? Please explain the testing and its results and the chemistry behind it? Please explain for a beginners level. Thank youAn unknown sample was tested if there is a presence of lipid, after the test it shows that it is positive for translucent test, soluble with chloroform, didn’t produce a pungent odor in acrolein test, didn’t produce red color for Baudouin Test, and violet color disappears in Huble’s Test. What is the unknown sample? Explain your answer.
- Show the chemical equations of the following lipid tests: (1) acrolein test, (2) saponification, (3) translucent test, and (4) emulsification.1. Provide the Principles and detailed procedures of the following tests for the "Color Reaction of Proteins". A. Biuret Test B. Xanthoproteic Test C. Millon's Test D. Ninhydrin Test E. Hopkins-Cole Test F. Sulfur Test G. Heller's TestProvide the Principles and detailed procedures of the following tests for the "Color Reaction of Proteins". 1. Hopkins-Cole Test 2. Sulfur Test 3. Heller's Test
- 4. a) The molecule below is a/n: amino acid dipeptide tripeptide (circle one) b) Would the molecule below test positive in the biuret test? Why/why not? If yes, label and point an arrow to the portion of the molecule responsible. H. H. NH3-C-C-NH-C-C CH3 CH2SH. Discuss the properties of potassium iodide solution, and how it results in the detection of starch. . Explain the meaning of each color that results in Starch Test, such as: 11.1 Yellow to brown and; 11.2 Blue to black.1. Identify what test is being described: Refers to the breaking of peptide bonds that connect amino acids to compose protein ? A. Hydrolysis B. Denaturation C. Heat denaturation D. Organic solvent denaturation E. Biuret test F. Hopkins – Cole Reaction G. Millon’s test H. Ninhydrin Test I. Sulfur test J. Xanthroproteic Test K. Chromatography L. Paper chromatography M. Competitive inhibition N. Noncompetitive inhibition O. Rancidity P. Hydrogenation 2. Identify what test is being described: Test that detects the free amino group in amino acids ? A. Hydrolysis B. Denaturation C. Heat denaturation D. Organic solvent denaturation E. Biuret test F. Hopkins – Cole Reaction G. Millon’s test H. Ninhydrin Test I. Sulfur test J. Xanthroproteic Test K. Chromatography L. Paper chromatography M. Competitive inhibition N. Noncompetitive inhibition O. Rancidity P. Hydrogenation 3. Identify what test is being described: A foreign substance, which is structurally similar to the substrate, competes for…